30 Minute Homemade Fresh Mozzarella Cheese

Ingredients

• 1 gallon Whole Milk (non‑ultra‑pasteurized, low‑temp pasteurized or raw if available)
• 1.5 teaspoons Citric Acid (approximately 8 g, granulated)
• 0.5 teaspoons Liquid Rennet (approximately 3 g, diluted in water)
• 1 tablespoon Kosher Salt (approximately 10 g, fine grain)

Instructions

1. Dissolve Citric Acid

   Combine 1.5 tsp (8 g) citric acid with 1 cup (250 mL) cold water in a small bowl and stir until fully dissolved.

   Time: PT1M

2. Dissolve Liquid Rennet

   Mix 0.5 tsp (3 g) liquid rennet with 1/4 cup (60 mL) cold water in a separate cup; stir gently.

   Time: PT1M

3. Heat Milk and Add Citric Acid

   Pour 1 gallon (3.7 L) cold whole milk into a large pot. Slowly whisk in the citric‑acid solution, then heat over medium‑low, stirring occasionally, until the milk reaches 90 °F (32 °C).

   Time: PT8M

   Temperature: 90°F (32°C)

4. Add Rennet Mixture

   Remove the pot from heat. While stirring gently, pour the rennet solution into the milk, continue stirring for exactly 25 seconds, then stop and cover the pot with a lid.

   Time: PT1M

5. Let Curds Set

   Let the pot sit undisturbed for 5 minutes. The curd should solidify and float on top. If still fragile, wait another 5 minutes.

   Time: PT5M

6. Cut the Curds

   Using a long knife, cut the curd into a cross‑hatch pattern, cutting all the way to the bottom of the pot.

   Time: PT2M

7. Heat Curds to 105 °F

   Return the pot to medium‑low heat and gently warm the curds, stirring very lightly, until the temperature reaches 105 °F (40 °C).

   Time: PT5M

   Temperature: 105°F (40°C)

8. Rest Curds

   Remove the pot from heat and let the curds sit for 5 minutes to firm up.

   Time: PT5M

9. Drain Curds

   Using a slotted spoon or ladle, transfer the curds into a fine‑mesh strainer and let drain for about 15 seconds, then gently squeeze out excess whey.

   Time: PT1M

10. Season the Whey

    Add 1 Tbsp (10 g) kosher salt to the whey left in the pot and stir to dissolve.

    Time: PT1M

11. Heat Seasoned Whey

    Heat the salted whey to 180 °F (82 °C) either on the stovetop or in the microwave in 15‑second bursts, stirring between bursts.

    Time: PT5M

    Temperature: 180°F (82°C)

12. Soften Curd in Hot Whey

    Place the drained curd into a bowl and pour enough hot whey over it to fully cover. Let sit for 15‑20 seconds until the curd becomes pliable.

    Time: PT0M

13. Stretch the Cheese

    Using clean, heat‑protected hands (gloves if needed), pull the curd upward, fold it over itself, and repeat 4‑6 times until the cheese is smooth, shiny, and stretches like taffy.

    Time: PT2M

14. Shape and Rest Balls

    Form the stretched cheese into balls (about the size of a golf ball) by pinching the bottom closed. Place each ball in a container of room‑temperature whey, ensuring they are fully submerged. Let rest 15‑20 minutes before serving.

    Time: PT20M

Nutrition Facts

Calories

280

Protein

22g

Carbohydrates

2g

Fat

22g

Fiber

0g