Homemade Mozzarella

I recently introduced my sister and her life on the Guffey Farm.  Part of life on the farm is making homemade cheese from the goat’s milk. This is just one of the many cheeses she makes.

Homemade Mozzarella Cheese

What you need:

  • 1 Gallon Goat Milk (at 50 degrees)
  • Citric Acid
  • Cool Water
  • Liquid Rennet
  • Salt
  • Stainless Steel or Enamel Pot with heavy bottom
  • Wooden Spoons ( make sure all pots and utensils are thoroughly sanitized)
  • Glass Bowl
  • Cutting Board
  • Strainer
  • Cheese Cloth, Tea Towel, or Pillow Case
  • Rubber Gloves

How to make the cheese:


Dissolve 1 1/4tsp. citric acid in 1/4C. cool water and add to the milk.

Add the citric acid mixture to 1 gallon of milk that has warmed to 50 degrees.

Stir for 1minute.


In heavy stainless steel or enamel pot slowly heat milk to 90 degrees on medium. Stirring occasionally.

Turn off the heatmozzerella 3

Add 1/2tsp. liquid rennet that has been mixed in 1/4C. water.

( she uses organic vegetable rennet. Works better than tablets)

Stir for 1 minute in up and down motion. Let rest 30 minutes. Curds are properly set when you push down and a puddle forms.

Cut curds into half inch cubes

Mozz cutting curds.png

Let curds set another 15 minutes.

On medium low heat milk to 108 degrees.mozzerella 7new

Stirring occasionally.

Remove from heat and let set 20 minutes.

Drain curds using a drainer covered with  cheese cloth, tea towel, or pillow case.

( If using a tea towel or pillow case make sure they have been rewashed separately without detergent or fabric softener! The scent will transfer to the curds )

When draining save the whey for making Ricotta!

mozzerella 9new

While the curds are draining heat 1/2 gallon water with 1/4C. salt to 170 degrees.

Lay strips of curds ( you may have to cut them again after draining) in a large glass bowl. This is where you will need the rubber gloves. Cover curds with salt water and pull ( like pulling taffy) until curds are glossy. Usually 5 to 10 minutes.

Jeff mozerella
Mr. Guffey preparing to pull the curds


Drain brine ( salt water).  Form into a ball and knead like bread dough on a cutting board pushing out excess water.

She puts the cutting board in the sink to knead so the excess water doesn’t make as much mess.

Or you can put the ball back in the cheese cloth and hang it until it stops dripping.

When all the excess water is out let the ball cool for 30 minutes then wrap tightly in plastic wrap and store in the refrigerator or freeze.

Mozzerella 2


28 thoughts on “Homemade Mozzarella

  1. Wowzers. I so admire people who do stuff like, but…citric acid, rennet, 108 degrees….Those sound like hard, very exacting things. But then again, two months ago I never thought I would own a milk nut bag. Now I make my own almond milk and cashew milk, so maybe there’s hope for me yet 🙂

    Liked by 2 people

  2. And if anybody is like me,they may be intimidated learning how to make this! But it is really easy!might have a few messed up batches,but it is still yummy! I had a batch turn out like cottage cheese!way better than store bought! Thanks for sharing sissy poo!sorry pics weren’t very good!rather difficult to take pics while making it!lol!

    Liked by 1 person

  3. Many years ago, my eldest wanted to do a Science Fair project on how to make cheese…she did this by way of an experiment rather than follow any recipe (yep, that’s my gal!)
    So we set out cups of about 10 different types of milk from goat milk to whole cows milk to low fat cows milk to fresh from the farm non pasturized milk to even chocolate milk…well you get the idea!
    And she observed their transitions for several weeks and did her project on her results…no cheese but plenty of curious looking specimens! Ohhh did it ever stink up the house!

    I love goat cheese…so glad you get to do this sort of thing and eat it!

    Liked by 1 person

  4. This always looks so complicated, but you made it so simpler and more doable. And made me crave pizza lol 😉
    Thanks, dropped by from #BloggersPitStop and yummy happy I did! Always pleased to be here and to share. 🙂
    Hope this weekend treats you kindly. 🙂

    Liked by 1 person

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