Traditional Slow Mozzarella


Jana Smart KoschakLike many home cheese makers, I have made my fair share of “30-minute” mozzarella – a recipe that calls for direct acidification with vinegar or citric acid. Though its simple formula gives almost instantaneous results, I have always found this version to be a bit lacking in flavor. I prefer the traditional method of using a starter culture to slowly acidify the milk over the course of hours. It will take most of an afternoon to make, but can be unattended for much of that time. This recipe is for 2 gallons of milk.

Phase 1: Heating and Culturing

If you are using raw milk, simply heat to 98-100 F. If you want to pasteurize your milk, heat to 145 F for 30 minutes). Cool milk down to 98-100 F. I like to use my kitchen sink as a cheese “vat," by placing a stainless steel pot full of milk in the sink and filling it with hot tap water. This is a gentle way to heat the milk and will prevent any scorching.

Milk warming in the sink

Sprinkle 1/4 teaspoon of TA 61 or other thermophilic culture on top of the milk and gently stir for 1-2 minutes. Let milk ripen for an hour. Maintain temperature between 98-100 F. You may need to drain and replace the hot water in the sink.

Culture collage

Karla Uphoff
1/2/2014 10:22:18 AM

Thank you so much for your reply. I made this cheese yesterday and it came out beautifully!

1/2/2014 10:05:13 AM

(I've tried posting responses a few times with no luck, hope this works!) Karla--Yes, you need to refrigerate the cheese one you place it in the brine. NebraskaDave--Thank you for the comment. Good luck on your cheesemaking endeavors! Juan Pablo Rivas--You should read my first blog post on milk for cheesemaking. In short, you can use store bought milk as long as its not Ultra-Pasteurized. Non-homogenized or "creamline" milk is best.

1/2/2014 7:42:01 AM

Karla--Yes, it should be stored in the fridge. Good luck on your cheesemaking endeavors! Nebraska Dave--Thanks for the comment. Good luck! Juan Pablo Rivas--Check out my first blog post that goes over obtaining milk for cheesemaking. In short, store bought milk is fine as long as it isn't Ultra-Pasteurized. Also, it is best to use "creamline" or non-homogenized milk.

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