Mozzarella Cheese Balls

Mozzarella Cheese Balls

With this recipe, you will get four standard-size mozzarella cheese balls.

Category: Main

Servings: 3 - 4

Prep time: 1 hour

Cook time: 0 minutes


With this recipe, you will get four standard-size mozzarella cheese balls.

  • 750 ml boiling water
  • 25g salt
  • 5 l organic, non-homogenized whole milk - at least 3,5% fat
  • 10g citric acid dissolved in 1 teaspoon of boiling water
  • 1/4 teaspoon rennet
  • 20g salt
  • measuring spoons
  • liquid measuring cup
  • kitchen scale
  • instant-read thermometer
  • fine-mesh strainer
  • a slotted spoon
  • a slotted spoon



  • Mix salt and boiling water - leave to cool off
  1. Mix the dissolved citric acid to the milk in a saucepan, and heat gradually up to 30 degrees Celcius - stir the mixture a few times. Do NOT whip.
  2. Remove the mixture from the heat
  3. Add rennet to complete the coagulation.
  4. Put the lid on and wrap a few tea towels around the pan. Leave to rest for 15-20 min.
  5. The mixture now has a pudding-like consistency
  6. Return the pan to the heat and heat the mixture to 42 degrees Celcius. Give it a few gentle stirs
  7. You should now be left with white curds and the more watery by-product that's left behind called “whey”
  8. Drain and slice the curds: Once the curds have separated from the whey, we'll drain them of extra liquid and slice them.
  9. Spin the curds: A relatively brief process of manipulating the curds under high heat, either in the microwave for more than 1 minute or in heated whey, "spinning" them until they're shiny, smooth, and ready to be formed into four balls.
  10. Resting the cheese: Let the cheese relax in room-temperature whey for roughly 20 minutes before use.


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