I heard about this recipe from a back to basics friend and knew I had to try it. I did. Though I had trouble kneeding it and getting it shiny and stretchy, it is delicious and I did it myself. I denote any trouble I had to my inexperience in making it. I am going to make it again and again until I feel it's perfect. After making the mozeralla cheese, I made ricotta cheese with the remaining whey. Then I used remaining ricotta cheese whey in any recipe that contains milk for example: bread pudding, bread, mashed potatoes, pancakes etc. Happy cheese making and ENJOY!

As much as I want to make home-made Mozzarella, this recipe does not state Buttermilk as the ingredient. Now, if I can make Mozz with Buttermilk... well then... let me know

I have made mozzarella a number of times with this recipe and it can be difficult. The curds will not form if you are using ultra-pastuerized milk, and sometimes will not if the milk has been heated too quickly during pasteurization. Having experimented with it I know that there are a couple of brands of milk that are available locally which just do not work with this recipe. If it does work out for you, it has a wonderful fresh flavour, but due to the quick acidulation of the milk (so a cheesemaker once told me), it does not really melt, but rather browns and crisps up.

I have made mozzarella several times, using different instructions. I always end up with a concrete-like ball or balls when it cools. What am I doing wrong? Do i use too much citric acid or rennet, or do I not heat it enough or too much?

Followed the recipe to a T. Wound up with very dry whatever. Threw it away. Would never use this recipe again. UGH!!!

Very detailed & easy to understand. Is there any way of doing this with the use of an ordinary oven rather than microwave? I do not own a microwave. If not, I shall try & get one & make it as soon as possible.

I spent the entire weekend attempting to make this recipe and failed three times. I followed the instructions to a tee but the end result was a pile of mush that smelled and tasted like bile. Would have been better off to spend my money on store bought cheese. Very disappointed to say the least and definitely not worth my time.

I work at new England Cheesemaking Supply Co. where we have a kit for making Mozzarella in 30 minutes. The recipe you feature was our original recipe eight years ago. Since then, we have cut down on the rennet (to 1/4 tsp) and the citric acid (to 1 1/2 tsp). This makes for a softer, fresh mozzarella. Thank you for featuring our recipe and Happy Cheesemaking!