Quick Homemade Mozzarella
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Step in curds and whey world. Citric acid wakes the milk. Rennet steers separation. Heat while watching temps like a hawk 88 to 112 degrees tops. Curds form silky webs. Cut squares with a big knife, sharp is your ally. Drain whey, microwave curds. Hot, pliable dough emerges. Salt kneading brings flavor, stretch and fold till it stops falling apart. Chill in cold bath or wrapped up tight. Fresh mozzarella, ready to slice, hold in salty water up to a week. Simple switch: lemon juice for citric acid or vinegar if you’re in a bind. Used goat milk once, note: tangier and softer, moisture higher. Timing varies by milk quality, eyes and touch guide you better than clocks.
Prep:
12 min
Cook:
52 min
Total:
64 min
Servings:
8 servings
#cheese making
#Italian cheese
#quick cheese
#fresh mozzarella
#homemade dairy
Milk transforming. You sprinkle citric acid like a wizard, coaxing curds. Magic rennet tiptoes in, wakes the sleepy dairy. Heat climbs but no rush. Watch thermometer, no sudden jumps. Curds tell their own story—silky, gelatinous, ready for the knife’s grid. Whey, clear and yellowy, leaks away slowly. The microwave hums, curing hot stretchy lumps. Salt sneaks in. Kneading hands feel dough change shape, spring back. Chill it down or dunk it in ice—this cheese is alive in cool suspension. Slice and savor, but don’t wait too long or textures dull. Tried goat milk once, softer, tangier, like a cousin with attitude. Cheese is an act of patience and touch. Measure times loosely—let sight and feel guide you. It’s not science but craft.
Ingredients
- 1 gallon whole milk, preferably not ultra-pasteurized
- 1 1/8 teaspoon citric acid powder (or 1 1/2 teaspoons lemon juice as backup)
- 1/4 teaspoon liquid rennet (use table salt for dry rennet, dissolve first)
- 1 teaspoon cheese salt or kosher salt
- Plastic gloves for kneading
About the ingredients
Citric acid powder triggers milk to acidify gently, essential for curds to form. Lemon juice can substitute with slight flavor shift, but start with smaller amounts as it’s stronger. Avoid ultra-pasteurized milk; fats and proteins altered disrupt curd formation. Rennet’s enzymatic activity cleaves casein proteins, separating curds and whey; dry tablets work if dissolved. Cheese salt matters—iodized salt kills culture, kosher or non-iodized preferred. Plastic gloves prevent heat burns during kneading, aid grip on hot, slippery curds. If lacking thermometer, hot water bath and milk temp estimations still okay; trust texture clues. Cheesecloth lines colanders for gentle drainage, preventing curds breaking under pressure. Salt brine for storing helps longevity otherwise cheese dries out fast. Goat or sheep milk tweak texture and flavor but require temperature trialing.
Method
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- Dissolve rennet in 5 tablespoons cool water making sure it’s evenly mixed; set aside.
- Pour milk into large non-reactive pot, stainless steel best. Attach thermometer to side securely.
- Sprinkle citric acid evenly over milk’s surface — no clumps, stir gently but thoroughly.
- Add dissolved rennet next. Stir one solid minute but gentle, think folding eggs. Avoid stirring too vigorously or curds break down prematurely.
- Heat milk slowly over medium-low heat, aiming for 88-90 degrees Fahrenheit. Electric stove might jump temps, watch close. Avoid going past 90 to keep curd tight and elastic.
- You'll see a silky gel forming, slow pull from edges to center. Wait until curd and whey separate fully — curds set but still tender.
- Use a sharp large knife to cut curds into 1 inch squares, straight down strokes to keep clean edges.
- Back on heat, raise temp carefully towards 108-112 degrees Fahrenheit; hold steady for 9 to 12 minutes. Curds tighten, whey gets clearer and yellowish.
- Prepare colander lined with cheesecloth or fine muslin. Pour curds and whey gently, let whey drain well and naturally. Avoid pressing—just gravity for now.
- Spoon curds into microwave-safe bowl, pat dry if needed. Microwave on high for one minute, let whey drain off again carefully.
- Put on plastic gloves, start folding and kneading curds fast. Hot to touch, pliability tells you when it’s ready to stretch. Return to microwave for additional 30 seconds to one minute until reaches 130-135 degrees Fahrenheit internal temp. Perfect time to amp stretchiness.
- Sprinkle salt while kneading. Kneed like dough but gently, pull and fold repeatedly till cheese forms a cohesive ball, shiny and smooth. Texture should bounce back, not crumble or tear.
- Form into large ball or divide into small portions. Wrap tightly in plastic or plunge in bowl of ice water to firm up quickly.
- Refrigerate at least 30 minutes before slicing. Store leftovers submerged in brine made with 1 teaspoon salt per cup water to keep moist.
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Cooking tips
Start by dissolving rennet thoroughly—under-dissolving yields poor curd set. Stir citric acid evenly, skip clumps which cause uneven curd. Heat milk slowly, electric stovetops prone to overshoot—pull pan off if thermometer spikes suddenly. At curd set, sharp knife ensures clean cuts; ragged edges cause mushy curds. Hold temp steady between 108-112 degrees Fahrenheit; overheating cooks curd rubbery, undertemp leads to loose cheese. Drain whey by gravity, avoid squeezing until kneading. Microwave bursts soften curds but overheating kills stretchiness; use short increments. Kneading with gloves critical—too cold cheese won’t stretch, too hot is painful. Salt kneaded in last for flavor and moisture balance. Rest in cold water or refrigeration firms cheese texture, keeps freshness. Practice watching visual and tactile cues—timings vary by milk batch and environment—trust senses over timer every time.
Chef's notes
- 💡 Citric acid spread evenly over cold milk surface. Skip spots or clumps or curds form unevenly. Doesn’t dissolve fully but distributes acid better. Lemon juice swap works but reduce quantity, stronger acid. Powder gives more control on acidity.
- 💡 Heat milk slowly, no rushing. Electric stoves jump temps fast, pull pan off heat briefly if thermometer spikes. Keep between 88 and 90 degrees Fahrenheit first to set curd but not rubbery. Move thermometer frequently for spot checks.
- 💡 Cut curds with a very sharp knife straight down strokes only. Avoid sawing or dragging through, keeps clean edges. Curds cut into 1 inch squares helps whey drain more evenly without ragged corners clogging.
- 💡 Microwave curds in short bursts, 1 minute then 30 seconds if needed. Overheating kills stretchiness. Hot pliable texture is key, don’t let curds get too cool or dry between kneading sessions. Use plastic gloves, prevents burns and sticky hands.
- 💡 Salt goes in last during kneading. Too early and moisture loss speeds up or texture screws up. Knead with pulls and folds, not just smashing. Cheese should hold shape, bounce back slightly, shiny surface with no cracks when ready.
- 💡 Cold water bath firms mozzarella fast. Wrap in plastic to trap moisture. Store in salty water for leftovers. Brine prevents drying but skip if eating within a day. Freshness drops fast after a week in fridge even submerged.
- 💡 Rennet tablets dry? Dissolve fully in cool water before adding. Clumps or lumps ruin curd setting. Powdered rennet easier to dose but either works if dissolved correctly. Cheesecloth lines colander essential to avoid squeezing curds prematurely.
- 💡 Goat milk shifts texture and flavor—softer, tangier, more moisture. Timing for curd set changes. Use your eyes and fingers, not clock. Curds feel loose? Hold heat longer. Too firm? Lower temp next batch.
Common questions
Can I use lemon juice instead of citric acid?
Yes but slower acidification. Use less lemon juice, it’s stronger. Flavor changes slightly, more citrusy tang. Watch curd textures carefully, may take longer to form.
What if curds don’t form well?
Check milk freshness, avoid ultra-pasteurized. Dissolve rennet better, stirring evenly. Acid distribution matters. Heat too fast or wrong temp messes texture. Sometimes milk quality the culprit.
How to store fresh mozzarella?
Submerge in salted water if keeping more than a few hours. 1 tsp salt per cup water good ratio. Wrap tight in plastic or airtight container. Refrigerate. Lasts about a week max, moisture evaporates fast.
Microwave step confusing?
Short bursts only, don’t overdo heat. Hot, pliable curds feel stretchy. Too cool, stretch stops, too hot melts curd. Use gloves. Knead fast rebounds texture. If no microwave, warm water bath can substitute but watch temp closely.
