About this recipe: Think homemade mozzarella cheese is impossible to make? Think again! This recipe and accompanying video show you how to make delicious mozzarella cheese from scratch.
Do not use UHT milk. Regular pasteurised milk is fine.
You can work 1 teaspoon of salt into the mixture if desired; simply knead in the salt while stretching the curds in step 8.
If you want a softer textured, moist mozzarella, do not let the curd set as firm and work less when stretching and kneading.
You can create any shape you desire - try larger balls, small balls, or twists and knots.
At the end of step 7, you may place your curds in a plastic bag and store both the curds and the whey in the fridge for 2 to 3 days before continuing the process.
This is the best of the mozzarella recipes I have found and tried,and had a fair amount of success with it. Practice makes perfect. I would recomend giving it a go. - 08 Jan 2013
@NadiaE, are you using Ultra-Pasteurized milk? Ultra high heat alters the casein and makes it unsuitable for cheese. - 20 Jul 2016
So disappointed! Have tried making mozzarella 3 times, following the exact recipe but keeps crumbling and falling apart at the stretching stage. Tried full fat milk from 3 different stores, using thermometer, measuring precisely. What am I doing wrong?? Determined to make this work so any advice appreciated! Thanks xx - 25 Feb 2016