How to make mozzarella (fresh) at home: yield, doses & aging
Mozzarella (fresh) runs about a 10–14% yield of milk weight and is eaten fresh, no cave aging. Here are the make doses for a 2-gallon batch and the aging targets — every number cited to the source, not guessed.
How much mozzarella (fresh) does a batch make?
Mozzarella (fresh) yields 10–14% of the milk weight (midpoint 12%). Whole cow milk weighs about 1 kg per litre, so a 2-gallon (7.6 L) batch gives roughly 781–1094 g of mozzarella (fresh) (about 938 g at the midpoint). Richer milk — raw, Jersey, or cream-topped — lands at the high end.
Rennet, culture & calcium chloride for mozzarella (fresh)
For the 2-gallon batch above:
| Ingredient | Dose for a 2-gallon batch |
|---|---|
| Citric acid (for stretch) | 3 tsp (14.8 mL) dissolved in cool water, to reach the pH 5.2 stretch window |
| Rennet (single-strength liquid) | 0.5 tsp (2.5 mL) |
| Calcium chloride | None — CaCl₂ blocks the stretch and must NOT be used for mozzarella |
Aging mozzarella (fresh)
Mozzarella (fresh) is a fresh cheese — no cave aging. Eat it within a few days; keep it cold and covered.
FAQ
How much mozzarella (fresh) does a gallon of milk make?
Mozzarella (fresh) yields 10–14% of milk weight, so a gallon of whole milk (~3.9 kg) makes roughly 391–547 g. Richer milk yields more.
How much rennet for mozzarella (fresh)?
About 0.5 tsp (2.5 mL) of single-strength liquid rennet for a 2-gallon batch, with 3 tsp (14.8 mL) of citric acid for the pH 5.2 stretch. Do not add calcium chloride — it stops the curd stretching.
How long do you age mozzarella (fresh)?
Mozzarella (fresh) is a fresh cheese — no cave aging; eat it within a few days of making it.
What you need to make Mozzarella (fresh)
Consistent cheese comes from measured doses and a steady aging temperature — eyeballing rennet or the cave is how batches turn rubbery or slip their moisture.
- Set the curd with single-strength liquid rennet — the 0.5 tsp (2.5 mL) dose above is measured, not eyeballed.
- Hit the stretch pH with food-grade citric acid — mozzarella won’t stretch without it.
- Drain and shape in cheese molds.
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Sources
Yield bands and aging targets are the cited published values for Mozzarella (fresh); every milk, make and cave varies, so treat the doses as a tested starting point and adjust to your own results. Yield depends heavily on milk fat and casein — raw or Jersey milk yields more than store milk.