a2 Milk™ Mozzarella - a2 Milk™

a2 Milk™ Mozzarella

Making homemade mozzarella is surprisingly simple. It takes about an hour to do, there’s no specialist equipment required, and it’s so worth the extra effort. The process of stretching and folding of the cheese is super satisfying and the mozzarella tastes amazing! The best part about making it yourself is that you can use a2 Milk™ so your mozzarella cheese will be naturally free-from the A1 protein.

All things considered, making mozzarella at home is satisfying, quick and super fun!

Servings: Makes 2 Mozzarella Balls, approximately 200g


  • 200ml + 50ml water
  • 1 tsp citric acid
  • 30 drops of liquid rennet
  • 3L fresh whole a2 Milk™
  • 1 tsp fine sea salt



Step 1: In a small bowl place 200 ml of water and stir the citric acid until fully dissolved. In another small bowl, add in the remaining 50 ml of water and stir in the rennet until fully dissolved.

Step 2: Pour the milk in a large pot and stir in the citric acid mixture. Place the pot over medium-low heat and stir the milk gently until reaching 90°F/32°C, about 5 minutes.

Step 3: Remove the pot from the heat and slowly stir in the rennet mixture.

Step 4: Continue to stir for 30 seconds, then cover the pot with a lid and let it sit for 5 minutes.

Step 5: Remove the lid from the pot and make sure the milk has reached a tofu-like consistency (if not, allow to set an extra 10 minutes). Use a sharp knife to cut the curds into horizontal and vertical lines, creating a grid-like pattern. Make sure  to cut the lines all the way through the bottom of the pan.

Step 6: Return the pot to medium heat and stir the curds gently until reaching 110°F/43°C. Remove the pot from the heat and continue to stir the curds slowly for 5 more minutes.

Step 7: With the help of a strainer (or slotted spoon), remove the curds from the pot and place them in a large bowl. Drain off all the whey (reserve 2-3 cups to preserve the mozzarella later), and wear a pair of rubber gloves.

Step 8: In a bowl cover the curds with hot water and allow them to sit for 2-3 minutes, until reaching 135°F/57°C. Sprinkle the salt over the curds and begin kneading. Use both hands to stretch and fold the curds a few times, until you have a firm shiny mozzarella “dough”. If it still has a cottage-cheese consistency, drain off the water, add more hot water and repeat the process. Be careful not to overwork the dough, or your mozzarella will end up having a rubbery consistency.

Step 9: Once the dough is ready, shape into a large mozzarella ball and place in an air-tight container. Mix the reserved whey with a generous pinch of extra salt and pour over the mozzarella balls. Eat immediately, or store in the fridge for up to 2 days.

Recipe Source:

By Andrea
Recipe courtesy of  The Petite Cook

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