How to Make Mozzarella Cheese in 30 Minutes!

What You'll Need:

1/4 Rennet Tablet
1 1/2 Teaspoon Citric Acid
1-1 1/2 Teaspoons Cheese Salt
1 Gallon Milk
1 Large Pot
Rubber Gloves (optional)

How To Do It... Complete With Pictures!

Dissolve 1/4 rennet tablet into 1/4 cup of cool water. Stir and set aside.

Mix 1 1/2 teaspoon citric acid into 1 cup of cool water until dissolved.

Pour 1 gallon of milk into your large pot and slowly add the citric acid solution into the pot, stirring vigorously.

Heat the milk to 90 F while stirring. (If you are using unpasteurized milk, only heat to 88 F).

Remove pot from burner and slowly stir in the rennet solution for 30 seconds.

Cover the pot and leave undisturbed for 5-10 minutes.

Check the curd, it should separate from the whey. I tried to get a good and clear picture of this. If the whey is milking let it set for a few more minutes.

Cut the curd with a knife. Cut through the entirety of the curd all the way to the bottom of the pot. I used a long bread knife that seemed to work well.

Place the pot back on the stove and continue heating to 105 F while slowly moving the curd around. It will start clumping together.

Once the curd has reach 105 F take it off the burner and continue stirring for 2-5 minutes. The longer you stir it during this step the firmer the cheese.

Pour off the whey.

Move your curd into a large microwavable bowl and microwave for 1 minute.

Remove from microwave. Drain off the whey. Then sprinkle cheese salt over the cheese while gently folding it into the curd.

Microwave for 30 seconds. Drain and stretch curd. It will stretch at 135 F, so if the cheese isn't at this temp, microwave for another 30 seconds.

Stretch the cheese by pulling it until it is shiny and smooth. The cheese will be hot so you will want to wear rubber gloves at this point. The more you work the cheese the firmer it will be.

Sample your warm and delicious cheese! YUMMY! Or let's face it, if you are like me just eat it all at this point!

Form your cheese into a ball, a log, make it into string cheese or cut into cheese curds. I decided to do have in a ball and the rest into curds.

Submerge into a bowl of cool 50 F water for 5 minutes (basically cold tap water with a few ice cubes in it).

Then put it in ice water for 15 minutes. This cools the cheese down and allows it to retain its shape and protects it from becoming grainy.

Now you are done & you are officially a cheese maker!

I'm assuming you can store this is a airtight container, I wouldn't know... ours never lasts very long!

See what I mean... My husband was trying to eat it before I even got done taking pictures....

I love making pizza with fresh homemade mozzarella cheese, eating it plain or making it into caprese salad with produce from my garden! The options are endless, enjoy!

I'd love to hear from you...

... if you try this recipe, tell me how your cheese turned out and if you used it in a special dish!