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30 Minute Mozzerella Cheese

Create your Own Delicious Mozzarella Cheese at Home.
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Equipment

  • Colander
  • Bowl
  • Pot
  • Thermometer
  • Knife
  • Spoon/Ladle

Ingredients
  

  • 1 Gallon Milk not ultra-pasteurized
  • Citric Acid
  • Rennet you can use either a tablet or a 1/4 tsp liquid rennet
  • Salt this is optional but improves the flavor

Instructions
 

  • Step 1: Prepare the Rennet - If you are using rennet tablets, start by dissolving your tables in 1/4 cup of cool water. Make sure the water is non-chlorinated. If you are using liquid rennet, add 1/4 tsp to the water. Leave this to the side while you prepare the milk.
  • Step 2: Mix Citric Acid & Milk - Mix 1 and 1/2 tsp citric acid into a cup of water. Put this into your pot. Pour the cold milk into your pot quickly
  • Step 3: Heat the Milk - Heat the milk on low to 95 degrees. You will start to see the milk start to curdle. Make sure you heat the milk slowly.
  • Step 4: Add the Rennet - Remove the pot from the heat and add the rennet, stir with a circular bottom to top motion for no more than 30 seconds. Let the milk sit undisturbed and covered for 5 minutes.
    After 5 minutes check the curds. It should look like custard and you will see a separation of the curds from the whey. If you don't see this, you can leave the milk for up to 30 minutes.
  • Step 5: Cut and Cook the Curd - Cut the curds. Make a diagonal pattern every 1/2 inch. Heat the mixture again up to 110 degrees as you slowly stir the curds with a spoon or a ladle.
    Take the pot off the burner and continue stirring slowly for 2-5 minutes.
  • Step 6: Drain the Curd - Gently scoop the curds into a colander. Gently press the curds and remove as much whey as possible.
  • Step 7: Heat Curd (remove the whey) -
    Simmer water or whey in a pot of the stove. The temperature should be about 175 degrees F.
    Cut or break the curd into 1-2 inch pieces put them into the hot water/whey. Begin pressing the water together by folding over the curds in the hot water. The curds will begin to come together.
  • Step 8: Stetch the Curd -
    Remove the curds from the hot water and you can begin stretching the curds. If your curds do not stretch immediately, return it to the water a try again. Soon the cheese will begin to become smooth. Stretch it a few time and continue to fold it back on iteself. If your cheese is lumpy or starts to tear - return it to the hot water to reheat it.
    You want your cheese to become a mass and stretches like taffy. It will also become shiny. At this point you can form your cheese into a ball.
    Serve immediately or store in the fridge in a brine for a few days.