Forget the pre-packaged slices! Making your own mozzarella cheese at home is a surprisingly simple and deeply rewarding experience. This recipe focuses on creating a firmer, sliceable mozzarella—perfect for topping burgers, layering in grilled cheese sandwiches, or adding to your favorite cold-cut platter. All you need are a few basic ingredients and a little patience.

Why Make Your Own Mozzarella Slices?

• Superior Flavor: Fresh mozzarella has a milky, delicate flavor that store-bought slices can’t match.
• Ideal Texture for Slicing: By adjusting the stretching and cooling process, you can achieve a mozzarella block that holds its shape beautifully for clean, even slices.
• No Unnecessary Additives: Control every ingredient, avoiding preservatives and anti-caking agents often found in commercial sliced cheese.

The Recipe: Homemade Mozzarella Cheese Slices

Ingredients

• 1 gallon (3.8 L) Whole Milk (Crucial: Must be not ultra-pasteurized/UHT)
• 1 ½ teaspoons Citric Acid powder, dissolved in ½ cup cool water
• ¼ teaspoon Liquid Rennet, diluted in ¼ cup cool water (or one Rennet tablet, crushed and dissolved)
• 1–2 teaspoons Kosher Salt or Non-Iodized Salt (to taste)
• Warm water (about 100°F / 38°C) for initial curd warming
• Hot water (about 160°F / 71°C – Do not boil!) for stretching
• Ice bath (cool water and ice) for chilling

Continue reading by clicking the ( NEXT 》 ) button below !