{"id":21226,"date":"2026-08-17T13:51:53","date_gmt":"2026-08-17T10:21:53","guid":{"rendered":"https:\/\/calindairy.com\/en\/?p=21226"},"modified":"2026-08-16T13:52:35","modified_gmt":"2026-08-16T10:22:35","slug":"how-is-mozzarella-made","status":"publish","type":"post","link":"https:\/\/calindairy.com\/en\/how-is-mozzarella-made\/","title":{"rendered":"How Is Mozzarella Cheese Made? Guide to Make Mozzarella at Home"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"21226\" class=\"elementor elementor-21226\">\n\t\t\t\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-7bfe517 elementor-section-boxed elementor-section-height-default elementor-section-height-default wd-section-disabled\" data-id=\"7bfe517\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-45b8537\" data-id=\"45b8537\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-14579a2 elementor-widget elementor-widget-wd_text_block\" data-id=\"14579a2\" data-element_type=\"widget\" data-widget_type=\"wd_text_block.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"wd-text-block reset-last-child text-left\">\n\t\t\t\n\t\t\t<p>If you pour ultra-pasteurized supermarket milk into your pot, you will end up staring at a sad, lifeless mush that refuses to knit together into a solid curd. Making cheese in your own kitchen relies heavily on how the ingredients feel under your hands. We want to show you exactly how mozzarella cheese is made from a cook's perspective. You need to understand the physical changes happening in the pot to get that bouncy, soft pull on your dinner table. Turn on your stove and let us walk through the process together.<\/p><h2>What Is Mozzarella Cheese<\/h2><p>Fresh pulled cheese has a specific texture that releases a milky richness the second you bite into it. You have to rely on your sense of touch to truly understand this ingredient.<\/p><h3>Store-Bought vs Fresh Texture<\/h3><p>Commercial blocks that sit on shelves for weeks develop a tight, rubbery bite. The cheese you pull yourself over the stove is incredibly tender and gives way with the slightest pressure from your teeth. The taste of sweet, fresh milk hits your palate immediately.<\/p><h3>Spotting Age by Touch<\/h3><p>You can identify past-prime cheese simply by running your thumb over it. If the outer layer feels slick and slimy, you should throw it in the trash. A fresh ball feels damp and soft to the touch. You should never feel any slippery coating on the surface. We always trust our hands before we trust a printed date.<\/p><p>You can <strong><a href=\"https:\/\/calindairy.com\/en\/product-category\/cheese\/processed-cheese\/mozzarella-cheese\/\">buy mozzarella cheese<\/a><\/strong> with high quality from Calin.<\/p><h2>How Is Mozzarella Cheese Made<\/h2><p>The entire physical process comes down to warming the milk, letting the curds set, and pulling them in very hot water. Anyone wanting to know how is mozzarella cheese made must pay attention to how the milk behaves. The milk warms up, transforms into a solid block, and eventually relaxes into a stretchy taffy.<\/p><h3>Resting the Curds<\/h3><p>Rushing your curds straight into scalding water before they rest is a guaranteed way to ruin your batch. The curds will shatter into a cloudy mess instead of melting smoothly together. Giving the curds time to sit allows them to build internal structure.<\/p><h3>The Stretch Test<\/h3><p>You need to drop a tiny piece of curd into your hot water to see if it is ready. The curd is good to go if it takes on a shiny gloss and pulls into a long string without snapping. This simple visual check saves you from ruining the entire pot.<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-53582b2 elementor-section-boxed elementor-section-height-default elementor-section-height-default wd-section-disabled\" data-id=\"53582b2\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-6889325\" data-id=\"6889325\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-7c34793 elementor-widget elementor-widget-wd_image_or_svg\" data-id=\"7c34793\" data-element_type=\"widget\" data-widget_type=\"wd_image_or_svg.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\n\t\t<div class=\"wd-image text-center\">\n\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"559\" src=\"https:\/\/calindairy.com\/en\/wp-content\/uploads\/2026\/08\/how-is-mozzarella-cheese-made.webp\" class=\"attachment-full size-full wp-image-21229\" alt=\"How Is Mozzarella Cheese Made\" srcset=\"https:\/\/calindairy.com\/en\/wp-content\/uploads\/2026\/08\/how-is-mozzarella-cheese-made.webp 1024w, https:\/\/calindairy.com\/en\/wp-content\/uploads\/2026\/08\/how-is-mozzarella-cheese-made-400x218.webp 400w, https:\/\/calindairy.com\/en\/wp-content\/uploads\/2026\/08\/how-is-mozzarella-cheese-made-768x419.webp 768w, https:\/\/calindairy.com\/en\/wp-content\/uploads\/2026\/08\/how-is-mozzarella-cheese-made-150x82.webp 150w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/div>\n\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8275f6d elementor-widget elementor-widget-wd_text_block\" data-id=\"8275f6d\" data-element_type=\"widget\" data-widget_type=\"wd_text_block.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"wd-text-block reset-last-child text-left\">\n\t\t\t\n\t\t\t<p>The entire physical process comes down to warming the milk, letting the curds set, and pulling them in very hot water. Anyone wanting to know how is mozzarella cheese made must pay attention to how the milk behaves. The milk warms up, transforms into a solid block, and eventually relaxes into a stretchy taffy.<\/p><h3>Resting the Curds<\/h3><p>Rushing your curds straight into scalding water before they rest is a guaranteed way to ruin your batch. The curds will shatter into a cloudy mess instead of melting smoothly together. Giving the curds time to sit allows them to build internal structure.<\/p><h3>The Stretch Test<\/h3><p>You need to drop a tiny piece of curd into your hot water to see if it is ready. The curd is good to go if it takes on a shiny gloss and pulls into a long string without snapping. This simple visual check saves you from ruining the entire pot.<\/p><h2>What Ingredients Are Needed to Make Mozzarella<\/h2><p>The grocery list for this project is remarkably short. You only need four basic items to get started, but picking the right version of each item dictates how your cheese will turn out. Here is what you should bring to the kitchen counter:<\/p><ul><li style=\"font-weight: 400;\" aria-level=\"1\">Fresh cow or water buffalo milk: You must buy whole milk with the highest fat content you can find. Skim or low-fat options will leave you with a dry, rubbery ball that squeaks aggressively against your teeth. You want to see heavy cream floating in the jug.<\/li><li style=\"font-weight: 400;\" aria-level=\"1\">Animal or vegetable rennet: You can buy this in liquid drops or solid tablets. If you use tablets, you have to crush them into a fine powder and dissolve them in cold water before they touch the milk. Hot water kills the rennet instantly, leaving you with hot milk instead of cheese.<\/li><li style=\"font-weight: 400;\" aria-level=\"1\">Citric acid: This fine white powder provides the sharp bite the milk needs to relax and stretch later on. You should buy pure, food-grade citric acid from a baking supply shop rather than settling for generic canning preservatives that might carry unwanted flavors.<\/li><li style=\"font-weight: 400;\" aria-level=\"1\">Non-iodized salt: You have to avoid standard table salt completely. Iodine reacts poorly with the cheese and leaves a harsh, bitter aftertaste that lingers in your mouth. Pick up coarse kosher salt or specialized cheese salt for a clean, bright flavor.<\/li><\/ul><h3>The Hidden Rule About Kitchen Water<\/h3><p>Many beginners gather their milk and rennet perfectly but fail to think about the water they use to dissolve their powders. Your municipal tap water is heavily treated to stay clean in the pipes. That treatment usually includes chlorine. Chlorine acts like poison to your rennet and will destroy its ability to work the moment they touch in your measuring cup. You can follow every step perfectly, but chlorinated water means your milk will just sit in the pot as a warm, milky soup forever. We always keep a jug of bottled spring water specifically for mixing cheese ingredients. If you do not have bottled water, you can pour tap water into a wide bowl and leave it uncovered on the counter overnight. The harsh chemicals naturally escape into the air, leaving you with safe, neutral water for your cheesemaking the next morning.<\/p><h3>Finding the Right Cream in the Dairy Aisle<\/h3><p>Finding the right milk requires looking past the standard plastic jugs lining the main grocery store shelves. You want to look for milk sold in heavy glass bottles, often tucked away on the bottom shelf or sold at local farm stands. When you pick up one of these glass bottles, look closely at the neck. You want to see a thick, solid plug of yellow cream resting right at the top. That visible separation means the dairy skipped the heavy processing that breaks down fat. Keeping those fats intact gives your final cheese a much softer bite and a richer, buttery taste that coats your tongue. You have to shake the bottle vigorously to mix that cream back in before pouring it into your pot. Spending a little extra on this cream-top milk makes an enormous difference in the final texture.<\/p><p><a href=\"https:\/\/calindairy.com\/en\/product-category\/cheese\/processed-cheese\/breakfast-cheese\/cream-cheese\/\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-21020\" src=\"https:\/\/calindairy.com\/en\/wp-content\/uploads\/2026\/07\/cream-cheese-gif.gif\" alt=\"buy cream cheese\" width=\"694\" height=\"79\" \/><\/a><\/p><h3>The Problem with Just Acid<\/h3><p>Many beginners assume they can achieve a stretchy ball using just lemon juice or white vinegar. Skipping the rennet means the milk proteins have nothing to bind them tightly together. You are basically making a crumbly ricotta that will fall apart completely the second you try to stretch it.<\/p><h3>The Chilling Bath<\/h3><p>You must never drop your freshly pulled cheese into plain, cold tap water to cool it down. Plain water acts exactly like a sponge and sucks every bit of salt and flavor out of your hard work. You will end up chewing on something that tastes like wet cardboard. You must always add salt and a splash of whey to your chilling water.<\/p><h2>How to Make Mozzarella Cheese at Home<\/h2><p>You begin by warming your milk gently over a low burner. This is the stage where we learn how to make home made mozzarella by trusting our physical senses.<\/p><h3>The Clean Break Test<\/h3><p>You have to know exactly when the milk has set enough to handle a knife. We call this looking for a clean break. You take a long blade and slice straight down into the warm pot. If the white mass clings to your metal blade like a sloppy yogurt, you need to pull your hands back and wait. Sluggish curds will dissolve into a cloudy mess later on. Give it ten more minutes of quiet resting time. Try your cut again. You want to see the edges of the cut pull away from the knife cleanly. The texture should remind you of a firm, rich custard splitting open to reveal pale yellow whey filling the gap. Seeing that sharp gap tells you the structure is solid. That firm hold means your cheese will survive the heat of the water bath without falling apart into tiny pieces.<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-02f61ed elementor-widget elementor-widget-wd_image_or_svg\" data-id=\"02f61ed\" data-element_type=\"widget\" data-widget_type=\"wd_image_or_svg.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\n\t\t<div class=\"wd-image text-center\">\n\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"559\" src=\"https:\/\/calindairy.com\/en\/wp-content\/uploads\/2026\/08\/the-clean-break-test.webp\" class=\"attachment-full size-full wp-image-21231\" alt=\"The Clean Break Test\" srcset=\"https:\/\/calindairy.com\/en\/wp-content\/uploads\/2026\/08\/the-clean-break-test.webp 1024w, https:\/\/calindairy.com\/en\/wp-content\/uploads\/2026\/08\/the-clean-break-test-400x218.webp 400w, https:\/\/calindairy.com\/en\/wp-content\/uploads\/2026\/08\/the-clean-break-test-768x419.webp 768w, https:\/\/calindairy.com\/en\/wp-content\/uploads\/2026\/08\/the-clean-break-test-150x82.webp 150w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/div>\n\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-8ed6858 elementor-section-boxed elementor-section-height-default elementor-section-height-default wd-section-disabled\" data-id=\"8ed6858\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-4446e18\" data-id=\"4446e18\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-7c200e8 elementor-widget elementor-widget-wd_text_block\" data-id=\"7c200e8\" data-element_type=\"widget\" data-widget_type=\"wd_text_block.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"wd-text-block reset-last-child text-left\">\n\t\t\t\n\t\t\t<h3>Folding for Flaky Layers<\/h3><p>Treating this cheese like a standard bread dough is a guaranteed way to ruin your texture. You must never punch or mash the warm block against the bottom of the bowl. Aggressive mashing crushes the internal layers and forces out the rich liquids you want to keep. You need to coax the shape gently. Pick up one end of the melted mass and pull it away from your body until it stretches thin. Then lay that stretched piece back over the top of itself. You want to fold it back and forth like a soft accordion. Every time you fold it over, you trap tiny pockets of moisture inside the cheese. This specific pulling and folding motion creates the famous stringy layers that peel apart so beautifully on a dinner plate. Stop folding the second the outside skin takes on a tight, glossy shine to keep it tender.<\/p><h3>Testing Temperature on Your Skin<\/h3><p>You do not need a fancy digital thermometer for this step. Dab a single drop of the warmed milk on the inside of your wrist. The milk is ready if it feels just slightly warmer than your own skin. This tactile method works far better than staring at a screen.<\/p><h3>The Bite of Hot Water<\/h3><p>The water you use to melt the curds needs to be hot enough that it practically bites your bare hands. Tepid water leaves the curds stubborn and stiff. They will never relax into that glossy, smooth texture you want. Enduring a little heat on your fingers is the only way to get a proper stretch.<\/p><h3>Kneading Carefully<\/h3><p>You must resist the urge to over-work the cheese. Squeezing and kneading too much wrings out all the rich, milky juices trapped inside. You will transform a soft, melt-in-your-mouth cheese into a tight ball that squeaks hard against your teeth like a rubber eraser. We always stop stretching the moment the cheese looks smooth.<\/p><h2>What Type of Milk Is Best for Homemade Mozzarella<\/h2><p>Picking the right jug from the dairy aisle dictates your success or failure. We cannot understand how to make mozzarella cheese without respecting the starting material.<\/p><h3>The Ultra-Pasteurized Trap<\/h3><p>Milk treated with extreme heat to extend its shelf life is useless for this project. No matter what you do, you will only get a sloppy, broken paste. The intense heat permanently alters the milk, preventing it from forming a bouncy curd. You must find milk that has undergone minimal processing.<\/p><h3>The Raw Milk Reality<\/h3><p>Assuming that raw milk straight from a farm guarantees a perfect batch is a complete myth. Raw milk changes its behavior depending on the season and what the cow grazed on that specific morning. You have to adjust your technique constantly and feel how the curds respond. We adapt to the milk rather than forcing the milk to follow a strict recipe.<\/p><h2>Tips for Making Perfect Homemade Mozzarella<\/h2><p>Little adjustments at the stove make a massive difference in the final product. We have ruined enough batches to know exactly how is mozzarella cheese made without causing a mess.<\/p><h3>Rescuing a Stubborn Curd<\/h3><p>Sometimes you drop your curd into the pot and it just sits there looking like a stiff sponge. Do not throw your hard work into the trash. The curd usually just needs more heat to relax its tight grip. You can easily save your batch by following these steps to raise the temperature:<\/p><ul><li style=\"font-weight: 400;\" aria-level=\"1\">Leave the stubborn mass right where it is resting in the bowl.<\/li><li style=\"font-weight: 400;\" aria-level=\"1\">Pour a fresh kettle of boiling water carefully down the side of the bowl.<\/li><li style=\"font-weight: 400;\" aria-level=\"1\">Let the cheese sit undisturbed for another full minute to absorb the new heat.<\/li><li style=\"font-weight: 400;\" aria-level=\"1\">Slip your wooden spoon under the mass and lift gently to see if it sags and stretches freely.<\/li><\/ul><h3>The Squeak Test<\/h3><p>You need to know exactly when to stop pulling your cheese. Many beginners get excited by the stretchy texture and keep folding it over and over again. Every extra pull wrings more of the sweet whey out of the cheese. You will know you have gone too far when you take your first bite. A heavily overworked ball loses its soft melt and becomes incredibly dense. When you chew it, the tight fibers will literally squeak against your teeth like a rubber eraser. You want your cheese to tear away softly in your mouth without fighting back. Always drop the mass into your cooling bath the second the outside skin looks completely smooth and shiny.<\/p><h3>The Microwave Mistake<\/h3><p>Blasting your curds in the microwave for too long dries them out from the inside. Your beautiful fresh cheese turns into a greasy puddle trapped inside a tough, plastic-like skin. Any heat application must be incredibly brief to keep the internal moisture intact.<\/p><h3>Keeping the Heat Close<\/h3><p>You must keep your hands low and close to the hot water while stretching. Holding the cheese up high in the cool kitchen air makes it drop in temperature instantly. The cheese will snap and tear in your hands instead of stretching.<\/p><h3>The Freezing Problem<\/h3><p>Freezing fresh cheese and expecting it to thaw perfectly for a summer salad is a terrible idea. The freezing process shatters the inside of the cheese entirely. It will thaw out with a permanently sandy and crumbly texture.<\/p><p><a href=\"https:\/\/calindairy.com\/en\/product-category\/cheese\/processed-cheese\/pizza-cheese\/\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-21022\" src=\"https:\/\/calindairy.com\/en\/wp-content\/uploads\/2026\/07\/pizza-cheese-gif.gif\" alt=\"buy pizza cheese\" width=\"694\" height=\"79\" \/><\/a><\/p><h2>Solving the Watery Pizza Problem<\/h2><p>Sometimes we just want to bake a pizza on a Friday night without spending two hours tending to curds and hot whey. Buying a random block from the store often results in a watery puddle ruining your pizza crust the second it hits the oven heat. Generic blocks release too much moisture and turn your dough soggy. We rely on Calin pizza cheese for our homemade pies to avoid this exact issue. Calin formulates their mozzarella-style cheese with a strict moisture-to-fat ratio that melts into a smooth, even layer. You get a perfect, satisfying stretch without any excess water weeping onto your crust.<\/p><h2>Final Thoughts on Fresh Cheese<\/h2><p>Standing over a pot of hot whey and pulling a shiny, smooth ball of cheese is one of the most rewarding things you can do in a kitchen. The process teaches you to look, feel, and smell your food rather than just following a written list of instructions. You will make mistakes, break a few curds, and probably squeeze out too much moisture on your first try. That is exactly how every good cook learns.<\/p><p>Also Read: <strong><a href=\"https:\/\/calindairy.com\/en\/what-to-make-with-mozzarella-cheese\/\" data-wplink-edit=\"true\">What to Make with Mozzarella Cheese<\/a><\/strong><\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-4f4dfbe elementor-section-boxed elementor-section-height-default elementor-section-height-default wd-section-disabled\" data-id=\"4f4dfbe\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-396e531\" data-id=\"396e531\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-fa6fa1d elementor-widget elementor-widget-wd_title\" data-id=\"fa6fa1d\" data-element_type=\"widget\" data-widget_type=\"wd_title.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"title-wrapper set-mb-s reset-last-child wd-title-color-default wd-title-style-default wd-title-size-default text-center\">\n\n\t\t\t\n\t\t\t<div class=\"liner-continer\">\n\t\t\t\t<h4 class=\"woodmart-title-container title wd-fontsize-l\"><\/h4> \n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t<div class=\"title-after_title set-cont-mb-s reset-last-child wd-fontsize-xs\">\n\t\t\t\t\t<h2><b>Frequently Asked Questions<\/b><\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-30fb8e5 elementor-widget elementor-widget-wd_accordion\" data-id=\"30fb8e5\" data-element_type=\"widget\" data-widget_type=\"wd_accordion.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\n\t\t<div class=\"wd-accordion wd-style-default\" data-state=\"first\">\n\t\t\t\t\t\t\t\n\t\t\t\t<div class=\"wd-accordion-item\">\n\t\t\t\t\t<div class=\"wd-accordion-title wd-active text-left wd-opener-pos-left\" data-accordion-index=\"0\">\n\t\t\t\t\t\t<div class=\"wd-accordion-title-text\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span>\n\t\t\t\t\t\t\t\tHow is mozzarella made?\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<span class=\"wd-accordion-opener wd-opener-style-arrow\"><\/span>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<div class=\"wd-accordion-content reset-last-child wd-active\" data-accordion-index=\"0\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">You warm milk, add rennet to form a solid mass, and let the curds rest. You then plunge those curds into very hot water and pull them until they become smooth and shiny.<\/span><\/p>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\n\t\t\t\t<div class=\"wd-accordion-item\">\n\t\t\t\t\t<div class=\"wd-accordion-title text-left wd-opener-pos-left\" data-accordion-index=\"1\">\n\t\t\t\t\t\t<div class=\"wd-accordion-title-text\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span>\n\t\t\t\t\t\t\t\tWhat milk is best for making mozzarella cheese at home?\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<span class=\"wd-accordion-opener wd-opener-style-arrow\"><\/span>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<div class=\"wd-accordion-content reset-last-child\" data-accordion-index=\"1\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">You need fresh cow or buffalo milk that has not been ultra-pasteurized. Raw farm milk works beautifully, but its behavior changes depending on the season and the animal's diet.<\/span><\/p>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\n\t\t\t\t<div class=\"wd-accordion-item\">\n\t\t\t\t\t<div class=\"wd-accordion-title text-left wd-opener-pos-left\" data-accordion-index=\"2\">\n\t\t\t\t\t\t<div class=\"wd-accordion-title-text\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span>\n\t\t\t\t\t\t\t\tCan you make mozzarella without rennet?\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<span class=\"wd-accordion-opener wd-opener-style-arrow\"><\/span>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<div class=\"wd-accordion-content reset-last-child\" data-accordion-index=\"2\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">No. Using just vinegar or lemon juice only produces a crumbly ricotta. Rennet is absolutely necessary to knit the milk proteins together so they can stretch.<\/span><\/p>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\n\t\t\t\t<div class=\"wd-accordion-item\">\n\t\t\t\t\t<div class=\"wd-accordion-title text-left wd-opener-pos-left\" data-accordion-index=\"3\">\n\t\t\t\t\t\t<div class=\"wd-accordion-title-text\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span>\n\t\t\t\t\t\t\t\tWhy won&#039;t my homemade mozzarella stretch?\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<span class=\"wd-accordion-opener wd-opener-style-arrow\"><\/span>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<div class=\"wd-accordion-content reset-last-child\" data-accordion-index=\"3\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">Your stretching water is likely not hot enough to bite your hands. You might also be working the cheese too high in the cool air, or you did not let the curds rest long enough.<\/span><\/p>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\n\t\t\t\t<div class=\"wd-accordion-item\">\n\t\t\t\t\t<div class=\"wd-accordion-title text-left wd-opener-pos-left\" data-accordion-index=\"4\">\n\t\t\t\t\t\t<div class=\"wd-accordion-title-text\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span>\n\t\t\t\t\t\t\t\tHow long does homemade mozzarella last?\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<span class=\"wd-accordion-opener wd-opener-style-arrow\"><\/span>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<div class=\"wd-accordion-content reset-last-child\" data-accordion-index=\"4\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">It stays fresh for three to five days in the refrigerator. You should store it in a sealed container filled with a mixture of water, salt, and a splash of whey.<\/span><\/p>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>If you pour ultra-pasteurized supermarket milk into your pot, you will end up staring at a sad, lifeless mush that<\/p>\n","protected":false},"author":159,"featured_media":21230,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[742],"tags":[],"class_list":["post-21226","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blogs"],"acf":[],"_links":{"self":[{"href":"https:\/\/calindairy.com\/en\/wp-json\/wp\/v2\/posts\/21226","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/calindairy.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/calindairy.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/calindairy.com\/en\/wp-json\/wp\/v2\/users\/159"}],"replies":[{"embeddable":true,"href":"https:\/\/calindairy.com\/en\/wp-json\/wp\/v2\/comments?post=21226"}],"version-history":[{"count":10,"href":"https:\/\/calindairy.com\/en\/wp-json\/wp\/v2\/posts\/21226\/revisions"}],"predecessor-version":[{"id":21266,"href":"https:\/\/calindairy.com\/en\/wp-json\/wp\/v2\/posts\/21226\/revisions\/21266"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/calindairy.com\/en\/wp-json\/wp\/v2\/media\/21230"}],"wp:attachment":[{"href":"https:\/\/calindairy.com\/en\/wp-json\/wp\/v2\/media?parent=21226"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/calindairy.com\/en\/wp-json\/wp\/v2\/categories?post=21226"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/calindairy.com\/en\/wp-json\/wp\/v2\/tags?post=21226"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}