Raw Milk Mozzarella Recipe: Easy Homemade Cheese in 45 Minutes

Sharing is caring!

Learn how to make mozzarella cheese at home with this simple raw milk mozzarella recipe. As a homesteader with our Jersey cow Cora, I’ve perfected this recipe using fresh raw milk. Don’t worry if you don’t have access to raw milk – you can still make delicious mozzarella using store-bought whole milk!

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Yield: 1 pound fresh mozzarella

Why Make Homemade Mozzarella?

I started making mozzarella to use up and preserve all the fresh milk from our family milk cow Cora – a Jersey cow who provides more milk than we can drink! Whether you’re using raw milk from your own cow or quality store-bought milk, this recipe transforms simple ingredients into delicious fresh cheese.

Need great cast iron cookware? check out my article for the best cast iron.

Essential Ingredients for Homemade Mozzarella

• 1 gallon whole milk (raw milk or quality store-bought)
• 1½ teaspoons citric acid
• ¼ teaspoon animal rennet (Grab your rennet here)
• ½ cup water (divided)
• Salt to taste

Simple Step-by-Step Instructions

1. Prepare Your Mixtures

1. In one bowl, dissolve 1½ teaspoons citric acid in ¼ cup filtered water
2. In another bowl, mix ¼ teaspoon animal rennet with remaining ¼ cup water
3. Set both mixtures aside

2. Begin the Cheese Making

1. Pour citric acid mixture into your Dutch oven
2. Add your milk
3. Heat over medium heat, stirring constantly
4. Heat until mixture reaches 100°F (use digital thermometer)

3. The Critical Rennet Step

1. Remove from heat (or turn off flame if using gas)
2. Add rennet mixture
3. Stir gently up and down – not in circles
4. Cover pot with lid
5. Let sit for 10 minutes until curds set

4. Cutting and Draining

1. Cut curds in a grid pattern
2. Ensure knife reaches bottom of pot
3. Pour into colander over a pot
4. Save some whey for storage
5. Press curds with hands until ball forms

5. Stretching Your Cheese

1. Dip cheese in hot water
2. Stretch and fold
3. Repeat until cheese becomes firm and shiny
4. Add salt while stretching
5. Form into balls

Choosing Your Milk

• Raw Milk: If you have access to raw milk like we do from Cora, it makes beautiful mozzarella with superior flavor
• Store-Bought Milk: Choose whole milk that’s not ultra-pasteurized for best results
• Fresh is Best: Whether raw or store-bought, fresher milk makes prettier curds

Pro Tips for Perfect Mozzarella

1. Use the freshest milk possible
2. Keep temperature at 100°F for raw milk
3. Avoid over-mixing after adding rennet
4. Pre-dissolve ingredients for easier mixing
5. Salt gradually while stretching

Storage and Uses

• Store in reserved whey
• Keep refrigerated
• Best used within one week
• Perfect for:
• Fresh eating
• Homemade pizza
• Italian dishes

Troubleshooting Common Issues

• Curds won’t form? Check milk temperature
• Not stretching well? Ensure proper temperature
• Too firm? Reduce stretching time
• Too soft? Continue stretching

Pin for later