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Mozzarella Recipe with Thistle Rennet

Unlike a typical Mozzarella, which usually remains similar to the way it was when made on day one, this Mozzarella recipe actually gets better with age. After 1-2+ weeks it develops a softer texture and richer flavor.

My current batch of Thistle Rennet Mozzarella is entering its second month in the cave and is showing a rather notable floral/fruity character that I never seem to get with the regular rennet mozzarella.
  • Yield1 Pound
  • AgingNone
  • Skill Levelintermediate
  • Author


  • Good Thermometer
  • Mini Measuring Spoons
  • Knife to Cut Curds
  • Spoon or Ladle to Stir Curds
  • Large Colander
  • Large Bowl
  • Basket Cheese Mold
  • Ovtene Cheese Wrap