How Mozzarella Is Made

Mozzarella cheese is not aged like most cheeses and is actually best when eaten within hours of its making.

The process of making mozzarella is called pasta filata. The milk is incubated with a whey starter containing thermophilic bacteria. Then rennet is added to form the curds. The curds are heated in water or whey until they form strings (hence the term "string cheese") and become elastic in texture. The curds are stretched, kneaded until smooth, and then formed into round balls to make fresh mozzarella cheese.

It is easy to make homemade mozzarella cheese. You need only rennet, citric acid, milk, and water. You can find rennet and citric acid in specialty markets and health food stores that may cater to home cheesemakers, or online. In 30 minutes, you can have fresh mozzarella to enjoy and impress your family or guests.

Use and Storage
If you buy or make fresh mozzarella, you should keep it in liquid until you are ready to use it. Packaged mozzarella usually includes some liquid. Keep mozzarella refrigerated. Because of the high moisture content, it does not keep as long as harder cheeses. Low-moisture mozzarella will keep longer.

Mozzarella can be used in a variety of recipes, including salads, meats, poultry, seafood, and vegetables. You are probably familiar with shredded mozzarella used on pizza and baked Italian dishes.

Caprese salad with fresh mozzarella, tomato, basil, olive oil, and capers is a delightful traditional use of mozzarella.