Homemade Mozzarella


Yes! I did it… After hearing of this amazing newer restaurant in Portland (only open a few years).
The incredible, over the top reviews of the sandwich that has homemade mozzarella. -Mind you it is also known for the soups.
“Portland Soup Company.”
The reviews have gone viral.
Always a line and never a lull.

I was so intrigued with trying to make this myself.
The research began!
-many recipes, videos & blogs.

If you like science, fairly patient, and have a palette that craves the freshest, most wonderful experiences….Then this recipe is definitely for you.

1 gallon cold milk (raw milk for best results, do not use UHF or UHT milk, they will not form a solid curd)
1 1/4 tsp citric acid powder
1/4 cup cool, non-chlorinated water
1/4 tsp liquid vegetable rennet, dissolved in 1 cup cool water
1-2 tsp kosher salt

Sprinkle citric acid powder in a large non-reactive pot. Pour 1/4 cup of water over citric acid, stir to dissolve. Pour the entire gallon of cold milk into the citric acid. Stir well ad put pot over medium-low heat.

Warm the milk till it reaches 90F, remove the pan from the burner. Pour the rennet solution into the milk stirring gently in and up and down motion for 30 seconds. Use the spoon to stop the motion of the milk, cover and leave it for 5 minutes.


Check the curd for a clean break, it should resemble a custard. Using a knife or off set spatula that is long enough to reach the bottom of the pot, cut the curd into a 1 inch checkerboard pattern. Return the pot to the burner over medium high heat, stirring gently until the whey reaches 105F. Use a slotted spoon to transfer the curd to a colander lined with cheese cloth and set over a bowl.

Gently press the curd to remove excess whey. Transfer the curt to a microwave safe bowl. Microwave the curd for 1 minute. Remove from microwave, drain whey and press curd together with your hands, drain the whey that comes off.







Microwave on high for an additional 30 seconds, repeat the process of draining and pressing the curds. Repeat this process one last time. Drain the whey and knead the salt into the curd until silky smooth and stretchy. Form into a ball and drop into an ice water bath. Let rest until cool.