Go Back
circle of mozzarella on a cutting board with basil and tomatoes
Print
5 from 1 vote

Homemade Mozzarella Cheese in 30 Minutes

Active Time3 days 30 minutes
Yield: 4 people
Author: Stephanie

Equipment

  • 1 Heavy Pot with Lid
  • 1 Slotted Cheese Making Spoon
  • 1 Cheese Thermometer
  • 1 Small pot of water with lid
  • 1 Strainer

Materials

  • 1 Gallon Raw or pasteurized milk
  • 1.5 tsp Citric Acid
  • 1/4 tsp Liquid Rennet
  • 1/2 cup Water

Instructions

  • Add milk to the large heavy pot. Mix citric acid in about a 1/4 cup of cool water. Stir to dissolve.
  • Pour the citric acid/water into the milk stirring up and down and side to side for a few seconds. Heat milk on stove until it reaches 100° with the lid off.
  • While milk is heating up, mix 1/4 tsp of rennet in about 1/4 cup cool water.
  • Once milk reaches 100°, turn the stove off and pour your rennet in through the slotted spoon. This ensures proper distribution. Stir the rennet in up and down and side to side until evenly mixed. Place the lid on and wait 10-15 minutes.
  • After the 15 min is up, take the lid off. Your curds should have separated from your whey.
  • Turn your stove back on to heat the curds up until 110°. Stir your curds while they are heating up until they come together into a ball.
  • Once you reach 110° and your curds have formed a ball, strain your whey off reserving it for later if desired.
  • Squeeze your cheese a few times to remove any extra whey. The cheese should look glossy.
  • Heat your small pot of water up on the stove to 150°-160° then turn the stove off. Flatten your cheese out into a disk and stick it into your hot water with the lid on and the stove off. Let it sit for 5 minutes or until heated all the way through. Your cheese should be very hot.
  • Once your cheese is heated all the way through, remove it from the water using rubber gloves if needed. Flatten it out in your hand and sprinkle with salt to taste.
  • Stretch and fold your cheese several times until you see no curds and salt is evenly distributed. It should be a soft and elastic cheese. Mold into a ball and pinch the bottom.
  • Store in a small glass container with lid in the refrigerator for a week or shred and freeze for up to 6 months!