Recipes › Cheese › Homemade Bocconcini Cheese Recipe

Homemade Bocconcini Cheese Recipe

Recipe by Pedro M. A. Neves

Bocconcini are delicate, fresh Italian cheese balls made from stretched curd mozzarella, perfect for serving immediately while still warm and soft. These tender mozzarella pearls are traditionally enjoyed plain with olive oil and salt, or as a star ingredient in salads and antipasti platters. Making bocconcini at home is surprisingly straightforward and yields far superior results to store-bought versions.

Ingredients

• 1 gallon whole milk (preferably not ultra-pasteurized)
• 1/4 teaspoon liquid rennet diluted in 1/4 cup cool non-chlorinated water
• 1 teaspoon salt, plus extra for finishing
• 1/4 teaspoon citric acid dissolved in 1/4 cup cool water
• Water for heating and stretching (185°F/85°C maintained)
• Extra virgin olive oil for serving

Instructions

1. Combine milk, citric acid solution, and salt in a large stainless steel pot. Heat slowly to 90°F (32°C), stirring gently for about 5 minutes to distribute ingredients evenly.

2. Add diluted rennet to the milk using an up-and-down motion with a long spoon for 1 minute, ensuring even distribution. Stop stirring and let rest undisturbed for 5 minutes.

3. Cut the curds into 1/4-inch cubes using a long knife, making horizontal and vertical cuts. Let curds rest for 2 minutes after cutting.

4. Slowly raise temperature to 105°F (40°C) over 5 minutes while gently stirring curds continuously. Maintain this temperature for 30 minutes, stirring occasionally.

5. Line a colander with fine cheesecloth and pour curds and whey through it, reserving the whey in a separate pot. Heat reserved whey to 185°F (85°C) and keep at this temperature.

6. Gather cheesecloth corners and hang curds to drain for 5 minutes. Unwrap curds and cut into 2-inch pieces.

7. Gently place curd pieces into the 185°F (85°C) hot whey and let them warm for 1-2 minutes. They will begin to float and feel stretchy when ready.

8. Using a slotted spoon, remove curds and stretch them by folding back onto themselves repeatedly in the hot whey until they become smooth and glossy. This takes 2-3 minutes per batch.

9. Once curds are smooth and glossy, quickly scoop into ice water to halt cooking and firm up the cheese. Let rest in ice water for 2 minutes.

10. Remove bocconcini from ice water with slotted spoon, drain on paper towels, and serve warm or at room temperature with a drizzle of extra virgin olive oil and fleur de sel.

Substitutions

• Use 1/2 teaspoon powdered rennet instead of liquid rennet if preferred, diluted the same way
• Replace regular salt with sea salt for finishing to enhance mineral flavor
• Substitute heavy cream for 1 quart of the milk for a richer, creamier texture
• Use distilled water instead of non-chlorinated water if chlorinated tap water is your only option

Tips

• Keep all equipment scrupulously clean and use non-chlorinated water, as chlorine interferes with curd formation and rennet action
• Use a dairy thermometer continuously throughout the process—precise temperature control is essential for proper texture and stretch
• Work quickly once curds reach stretching stage, as they cool rapidly and will not stretch if they become too firm
• Serve bocconcini within 2 hours of making for the best warm, delicate texture; they can be refrigerated for up to 3 days but will firm considerably

Bocconcini originated in Southern Italy, particularly in Campania and Apulia regions, where fresh mozzarella production remains a central part of culinary tradition. The name derives from the Italian word 'bocconcellos,' meaning 'little mouthfuls,' reflecting their intended serving size and the Italian appreciation for simple, fresh dairy prepared with minimal intervention.

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