30-Minute Homemade Mozzarella

Make homemade mozzarella cheese in a short period of time.


| September/October 2009


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While mozzarella di bufala may not be available in your neck of the woods, you can still make fresh mozzarella for a smooth, warm treat.

30-Minute Mozzarella

1 gallon milk (whole, 2 percent or skim)
1 1/2 teaspoons powdered citric acid dissolved in 1/4 cup cool water
1/4 teaspoon liquid rennet diluted in 1/4 cup cool water (if using rennet tablets, follow conversion instructions on the package)
1 to 2 teaspoons cheese salt

In stainless steel pot, slowly heat milk to 55ºF. While stirring, slowly add citric acid solution and mix thoroughly but gently.

Heat milk to 88ºF over medium-low heat. It will begin to thicken like yogurt.



Gently stir in diluted rennet for 30 seconds. Then don’t disturb the milk while you let it heat to between 100 and 105ºF. In about 5 to 8 minutes, curds should begin to break up and pull away from sides of pot. Turn off heat.

Curds will look like thick yogurt and become a bit shiny, and whey will be clear. If whey is still milky white, wait a few more minutes before turning off heat. Scoop out curds with slotted spoon and put in bowl. Reserve whey. Press curds gently with your hands, squeezing out as much whey as possible.

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JENIFER-JOAN LAUREN
1/17/2013 1:18:31 AM

While I do get fresh bufala mozzarella locally, I love to make cheese. I know that one cannot use regular store-bought milk as it is "ultrapasturized." Fortunately, I do have a raw milk source and I won't purchase store milk at all. It is not mentioned in this recipe that "ultrapasturized' milk won't work in cheese-making.








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