Quick, Fresh Mozzarella

⎙ Print Recipe

Quick, Fresh Mozzarella

Yield: (375g or just under 1 lb)

Ingredients:

4 liters of whole milk  (1 gallon)

Filtered water

1 1/2 tsp citric acid (6.3 g)

1/4 tsp liquid rennet  (1.2 g)

1 tsp cheese salt or Kosher salt (6 g)
NOTE ABOUT SALT:  If you use iodized salt (table salt) it will kill the bacteria in the cheese which is there for taste, texture and aroma.

Equipment:

Minimum 6-quart pot (aluminum is not suggested)

Slotted spoon

Measuring cups and spoons

2 large bowls (one needs to be microwavable)

Thermometer

Long cheese-cutting knife (I used an icing knife)

Rubber gloves or heat-proof hands if you have them ;)

For video instructions, please check out my How To Make Fresh, Quick Mozzarella video on YouTube!

Directions:

1. Prepare the Citric Acid and Rennet ⬆️⬆️

Measure out 1 cup of water (250 ml). Stir in the citric acid until dissolved. Measure out 1/4 cup of water (62 ml) in a separate bowl. Stir in the rennet until dissolved.

2. Warm the Milk ⬆️⬆️

Pour the milk into the pot. Stir in the citric acid solution. Set the pot over medium heat and warm to 90°F (32 C), stirring gently.

3. Add the Rennet ⬆️⬆️

Remove the pot from heat and gently stir in the rennet solution for 30 seconds. Stop stirring, cover the pot, and let it sit undisturbed for 5 minutes. 

4. Cut the Curds ⬆️⬆️

After five minutes, the milk should have set, and it should look and feel like soft tofu. If it is still liquidy, re-cover the pot and let it sit for another five minutes. Once the milk has set, cut the curd into a checkerboard pattern. Make sure your knife reaches all the way to the bottom of the pot. 

⬆️⬆️ Here is my "checkerboard" pattern, the squares are about an inch in diameter.

5. Cook the Curds ⬆️⬆️

Place the pot back on the stove over medium heat and warm the curds to 105°F (40 C). Stir slowly as the curds warm, but try not to break them up too much. The curds will eventually clump together and separate more completely from the yellow whey. Remove the pot from the heat and continue stirring for 5 minutes.

After Separating, there is still some whey in the curds - that's okay!

6. Separate the Curds from the Whey and Microwave ⬆️⬆️

Ladle the curds into a microwave-safe bowl with the slotted spoon (don't throw out the whey). 

This is what it looks like after the first minute microwaved.

Microwave the curds for one minute, whey and all. After one minute microwaved, drain off the whey. Put on your rubber gloves and fold the curds over on themselves a few times. 

7. Microwave the Curds to 135°F (57 C) ⬆️⬆️

Microwave the curds for another 30 seconds and check their internal temperature. If the temperature has reached 135°F (57 C), continue to the next step. If not, continue microwaving in 30-second bursts until they reach temperature. The curds need to reach this temperature in order to stretch properly.

8. Stretch and Shape the Mozzarella ⬆️⬆️

When the curds reach 135F, drain off the whey. Please use cheesemaking gloves or 2 sets of dish gloves for this step, 135F or 57C is HOT. 

Sprinkle the cheese salt over the cheese and squish it with your fingers to incorporate. Using both hands, stretch and fold the curds repeatedly. It will start to tighten up, don't overwork to the point where it breaks apart. As soon as you have a nice stretch, you can shape it into a large ball, small Bocconcini style balls or fold it into a glass container. Though it won't last long, you can store your cheese in the fridge for 2-3 days, but it's best eaten fresh! Some people store it in brine, I find it gets too salty that way so I try to eat it within 2 days!

A sunny day, a glass of red wine and good company is all you need with a nice cheese plate!!