Traditional mozzarella

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Smoking Fanatic
Original poster
Jan 31, 2022
New Mexico
Inspired by jcam222 jcam222 , I made mozzarella today, but the "traditional" way. I've simplified the instructions for readability, but they are from this site:
The recipes are for huge batches, but they provide the most pH targets of any recipes I've found. Very useful for intermediate makers.

Started with just shy of 2 gallons of Jersey milk. Our cow is calf sharing, so the milk isn't as rich as it can be. You can see the cream line kinda, near the shoulder on the big jars.


Heated to 102 F, added 1/4 tsp LyproTPF. This is a termophilic specifically formulated to be good for pasta filata cheeses. Ripen for 1 hour. pH should be ~6.5.
As renet sufficient for your milk according to the strength. For my renet, that was 1.5 ml.
Flocculation time was 8 minutes, so cut after 24 minutes. I honestly don't even attempt the horizontal cuts. I cut the grid, then use stirring to make the 3rd cut. Someday I dream of making a cheese harp...


Stir for 15 minutes then settle under whey until pH of whey is pH 6.0. should be about an hour if you maintain temp. Mine dropped to about 93, so took about 2.5 hours.

Drain curds in a mold for about 1 hour, flipping twice to help consolidate. I reheated the whey at this time to 102 F. After consolidated, slice into slabs and allow to ferment under the whey until curd will stretch in 175 deg water, pH 5.2 to 5.3.

Stretch and form. You can ask salt to the stretching water, but I soaked in saturated bring for 10 minutes. Final yield, about 2 lbs 10 oz.


I ran out of nitrile gloves, so had cotton gloves, grocery sacks taped on then ziplock taped on.
My dexterity was hindered, but they still came out alright.
Served with gluten free bread, pear, Bell pepper, and home made ham.


Thanks for looking!


  • PXL_20240407_210403621.jpg
    125.6 KB · Views: 2
  • PXL_20240407_200803923~4.jpg
    85.3 KB · Views: 4
  • PXL_20240407_210520175~2.jpg
    182.9 KB · Views: 1
  • PXL_20240407_210403621~2.jpg
    157.8 KB · Views: 4
  • PXL_20240407_214448372.jpg
    118.9 KB · Views: 5
  • PXL_20240407_201153894~2.jpg
    132.9 KB · Views: 5
  • PXL_20240407_200803923~3.jpg
    80.4 KB · Views: 3
  • PXL_20240407_140923850.jpg
    108.6 KB · Views: 2
  • PXL_20240407_140753608.jpg
    65.2 KB · Views: 2
Thanks all!
It's certainly not for everyone, but I find it good practice monitoring acid development. And it's nice not to wait 4 months to know if you screwed it up or not, lol.
Looks so good! I wanted to try making cheese seem like forever, even got a starter kit last year but haven't got the courage to try. One day lol!
HD, Your cheese looks delicious, you cheese makers are trying to send the rest of us down another "rabbit hole". :) I love your gloves !
  • Like
Reactions: Hockeydudde
Thanks all!
We finished the one tied in a knot. That one I stretched about 5 times more than the others. Texture was drier, but SUPER stringy. I was able to pull shreds off as thin as a piece of paper.

Cheese making is a rabbit hole, with many many learning curves along the was down, lol.
But it's worth it occasionally. 🙃
  • Like
Reactions: crazymoon is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.