Skip to content
How to make Fresh Mozzarella & Bocconcini

How to make Fresh Mozzarella & Bocconcini

Fresh mozzarella and bocconcini are soft, unaged cheeses made to be eaten fresh. This simple method uses milk, citric acid, and rennet to create smooth, stretchy curds that are hand-stretched and shaped while warm. Ready in under an hour.

Prep Time 5 minutes
Difficulty 4/10

Ingredients

  • 4L Full fat, unhomogenised milk
  • 2mL Calcium Chloride Solution
  • 2 tsp Citric acid dissolved in 1/4 cup water
  • 1 tablet Mad Millie Rennet diluted in 1/4 cup of cool, non-chlorinated water
  • Salt to taste

Equipment

  • Small Pot (2-5L capacity)
  • Slotted Spoon
  • Large Bowl
  • Knife (preferable a curd knife)
  • Thermometer

Shop This Recipe

Get the ingredients and equipment we sell.

Citric Acid Powder

Citric Acid Powder

$4.95

Mad Millie 4L Vegetarian Rennet Tablets x 10

Mad Millie 4L Vegetarian Rennet Tablets x 10

$4.50

Mad Millie Calcium Chloride 50mL

Mad Millie Calcium Chloride 50mL

$4.95

Instructions

← Back to All Recipes