College Cookbook: Mozzarella cheese from scratch

this is an image
Photo credit: Victoria Petersen

I’ve been challenging myself to make things I’d only ever thought I’d buy. I couldn’t have imagined myself ever making cheese, but I decided to go for it. After a quick trip to Arctic Brewing Supply for some rennet and citric acid, I was ready to for this culinary adventure. The rennet and citric acid cost me around $12, but it comes with enough to make about 60 batches.

This recipe was easier than I thought and anyone with the right kitchen utensils can make this, even in a dorm room. You’ll need a slotted spoon, a large pot, cheesecloth, a colander, a microwave safe bowl and a thermometer.


1 gallon whole milk

1 and 1/2 teaspoon citric acid

1/4 teaspoon rennet

congratulations from UPD to UAA graduates

- Advertisement -

1 and 1/4 cups of water

1 teaspoon salt


1. Pour whole milk into large pot and heat on medium heat until it reaches 85 degrees, stir regularly.

2. In a small bowl, dissolve citric acid in a cup of water, and pour into the 85-degree milk.

3. Once the milk reaches 100 degrees, dissolve rennet in a 1/4 cup of water and stir into milk. Stir continuously. At this point, curds will begin to form.

4. Continue heating the milk until it reaches 105 degrees. Once it reaches this temperature. Remove from the heat, cover the pot and let it rest undisturbed for 10 minutes.

5. Once curds have formed completely, use a slotted spoon to transfer all the curds into a cheesecloth lined colander. Let the curds drain in the colander. Squeeze out as much of the liquid whey into the colander.

6. Transfer the curds to the microwave and cook for 75 seconds. Use a metal spoon to stir the curds until they are able to be kneaded by hand.

7. Knead the curds until the cheese reaches a consistency you like. Dunk the cheese into ice water to hold shape. The cheese will last for about four days in the refrigerator.