Make Cheese Curds. The first step in making your own mozzarella cheese from scratch is to turn milk into cheese curds. Here is our homemade mozzarella recipe; it will walk you through the cheese-curd making process.
Cut the Curds. When you reach the point in the recipe where your cheese curds have set into a soft, custard-like consistency, cut a cross-hatch pattern into the curds using a long, sharp knife.
(Credit: Flickr/Rebecca Siegel)
Cook the Curds. Then, cook your curds to 105 degrees before draining of the liquid whey.
(Credit: Flickr/Deb Deppeler)
Heat the Curds. Once your cheese curds are cooked and drained, heat them until they can be stretched. You can even heat them in the microwave in 30-second intervals. You want to bring the curds to an internal temperature around 135 degrees.
(Credit: Flickr/The Keenes (aka Meechie)
Stretch the Mozzarella. Salt, stretch, and fold your cheese curds until they start to tighten and develop a glossy appearance. Then roll the cheese into the desired size ball and store in the refrigerator (wrapped tightly in plastic wrap) for up to a week.
(Credit: Flickr/Caspar Diederik)
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.