30 Minute Mozzarella Recipe

Learn how to make 30 Minute Mozzarella, in your own kitchen. With just a few simple ingredients, this step by step recipe will show you how easy and easy it is to make cheese at home. From milk to yum, this recipe is fun for all ages.
  • Yield

    1 Pound

  • Aging Time

    None

  • Skill Level

    Beginner

  • Author

    Ricki Carroll

Ingredients

Ingredients

1 Gallon of Milk (not ultra-pasteurized)

Equipment

Large Colander

Large Bowl

Total price: $0.00

Instructions

Choosing the Right Milk

  • Make sure the milk you use is not ultra pasteurized.
  • You can use homogenized or non-homogenized milk.
  • Farm fresh milk is a great option if you can find it locally.
  • Low fat milk will work, but the cheese will be drier and less flavorful.

Step 1 Prepare Work Area

Do not prepare any other food while you are making cheese. Put all food products away.

Move all sponges, cloths and dirty towels away from your work surface, wipe your sink and stove with soap and water. Finally use your antibacterial cleaner to wipe down all surfaces.

Step 2 Prepare Rennet

Crush 1/4 tablet of rennet and dissolve in 1/4 cup of cool non-chlorinated water, or add 1/4 tsp single strength liquid rennet to the water. Set your rennet mixture aside to use later.

Step 3 Mix Citric Acid & Milk

Add 1 1/2 tsp. of citric acid to 1 cup cool water, pour this into your pot.

Now, pour cold milk into your pot quickly, to mix well with the citric acid. This will bring the milk to the proper acidity to stretch well later.

Step 4 Heat Milk

Heat the milk slowly to 90°F. As you approach 90°F, you may notice your milk beginning to curdle slightly due to acidity and temp.

Note: If you're having problems with milk forming a proper curd, you may need to increase this temp to 95°F or even 100F.

Fill a pot with water and begin heating it to 175°F (if heating curds without a microwave in step 8).

Step 5 Add Rennet

At 90°F, remove the pot from the burner and slowly add your rennet (which you prepared in step one) to the milk. Stir in a top to bottom motion for approx. 30 seconds, then stop.

Cover the pot and leave undisturbed for 5 minutes.

Check the curd after 5 minutes, it should look like custard, with a clear separation between the curds and whey. If the curd is too soft or the whey is milky, let it set longer, up to 30 more minutes.

Step 6 Cut & Cook Curd

Cut the curds into a 1" checkerboard pattern.

Place the pot back on the stove and heat to 105°F while slowly stirring the curds with your ladle (if you will be stretching the curds in a hot water bath, rather than using a microwave, heat to 110°F in this step).

Take the pot off the burner and continue stirring slowly for 2-5 minutes. (More time will make a firmer cheese).

Step 7 Transfer & Drain Curd

Follow Option A or B below

Option A: Heating with Water Bath

With a slotted spoon, scoop curd, from the pot, into a colander. Allow the whey to drain into another bowl.

When done transferring the curd to the colander, pour whey back into the pot. Rest the colander with curd in the pot of whey, to keep the curd warm.

Add a little salt to taste, about 1/4-1/2 tsp. The salt will work into the cheese in the following steps. You can fold the curd over on itself as it drains to increase the amount of whey running off.

The more you work the curd at this point the drier the Mozzarella will be.

Option B: Heating with Microwave

With a slotted spoon, scoop curds into a colander or microwave safe bowl (if the curd is too soft at this point, let it sit for another minute or so).

Once transferred, press the curd gently with your hand, pouring off as much whey as possible. If desired, you can reserve the whey to use later in baking or as a soup stock.

Step 8 Heat Curd & Remove Whey

Follow Option A or B below

Option A: Heating with Water Bath

Begin by pouring some of the hot water, that has been simmering on the stove, into another bowl, adjust the temperature to about 175F. This will be too hot for your hands so have thick rubber gloves or use a spoon to work curd in the hot water.

Cut or break the curd into 1-2 inch pieces and begin placing them into the hot water. Work the curd quickly by pressing them together and folding over in the hot water to facilitate even heating.

Option B: Heating with Microwave

If in a colander, transfer the curds into a heat safe bowl. Next, microwave the curd for 1 minute.

If desired, add 1/4-1/2 tsp of salt to the curds for added flavor.

You will notice more whey separation from the curd. Drain off all whey as you did before. Quickly work the cheese with a spoon or your hands until it is cool enough to touch (rubber gloves will help since the cheese is almost too hot to touch at this point).

Microwave two more times for 35 seconds each, and repeat the kneading as in the last step to aid in more whey drain off and ensure even heating of the curds. Drain off all of the whey as you go.

Step 9 Knead & Stretch Curd

Follow Option A or B below

Option A: Heating with Water Bath

As the curd begins to meld together pull it from the hot water and begin stretching it. If the curd does not stretch check and adjust your water temperature and re-submerdge the curd.

At first it may be lumpy but as the curd stretches, it will become smooth. Stretch it out several times and fold it back on itself. If it begins to cool, you will notice it tear, place it back in the hot water to re-heat.

When it forms a consolidated mass, stretches like taffy and develops a sheen it can be formed into a ball for the final cheese.

Option B: Heating with Microwave

Now the fun begins, knead quickly now as you would bread dough. Remove curd from bowl and continue kneading until it is smooth and shiny. Return it to the microwave if needed (if it begins to cool before it's ready to stretch). Add salt near the finish. At this point, if hot enough, the cheese should be soft and pliable enough to stretch, and stretch, and stretch some more (like taffy). This is what makes it Mozzarella

When it forms a consolidated mass, stretches like taffy and develops a sheen it can be formed into a ball for the final cheese.

We hope you have as much fun with this as we do.

Step 10 Eat & Enjoy

The Mozzarella is now finished and ready to enjoy.

To chill the mozzarella and help maintain its shape place it in a brine solution of 2-3 tbs of salt, 2-3 tbs of clear whey and 1 quart of very cold water.

Once cooled it can be wrapped and stored in the fridge where it will last for several days, although it's always best when eaten fresh.

30 Minute Mozzarella Recipe Info

Good Milk

Our best advice to date is to buy a LOCAL milk one that has not had to have the extensive Long Haul treatment For more details on finding a milk that works for you visit our good milk list.

A problem is that milk is being shipped cross country after being processed by huge processing plants. In order to do this the milk must be processed at higher temps and then held at cold temps for long periods of time while going these long distances to markets. This is especially true for our so called "organic milks" Many of the milks not labeled as UP are in fact heat and cold damaged and will not make a proper cheese curd for this Mozzarella, if your cheese is not working try our dry milk powder and cream recipe.

Not Ultra Pasteurized Milk

If you have any concerns with your milk quality or you can not form a nice curd like you see in the recipe click here for more info on Ultra Pasteurized Milk.

This is an example of curds that are not forming properly because of Ultra Pasteurized milk. Don't worry, they will still be really yummy, they just wont turn into Mozzarella. As explained in the link above, drain these curds in butter muslin and enjoy them as they are or add some salt or herbs. This will make a great spread for crackers.

Recommended Recipes

intermediate

This flavorful, low fat, easy to grate Mozzarella Cheese is perfect for pizza and baking...

beginner

Healthy, probiotic rich yogurt is quick and easy to make at home. If desired, finished...

beginner

This quick and simple fresh cheese has been made in farmhouse kitchens across Southern Italy...

beginner

This recipe for Mozzarella involves adding cream to Non Fat Dry Milk Powder. We've had...

beginner

In this recipe, we take an in-depth look at a kitchen staple, sour cream. Making...

beginner

Crescenza, sometimes known as Stracchino, is a staple in the Italian kitchen. Some say it...

intermediate

This recipes focus is on making an Alpine style cheese, but not following all the...

intermediate

This recipe for traditional Mozzarella uses a starter culture to convert lactose, in milk, to...

intermediate

This wonderful recipe goes above and beyond traditional Alpine style cheese, by introducing new and...

beginner

In this recipe we explore a little known cheese from the Dolomites of northern Italy...

Customer Reviews
3.9 Based on 53 Reviews
5 ★
55% 
29
4 ★
15% 
8
3 ★
8% 
4
2 ★
15% 
8
1 ★
7% 
4
Customer Photos
Write a Review Ask a Question

Thank you for submitting a review!

Your input is very much appreciated. Share it with your friends so they can enjoy it too!

Filter Reviews:
  • milk
  • recipe
  • rennet
  • cheese
  • curds
  • mozzarella
  • salt
  • citric acid
  • results
  • attempt
IB
05/16/2024
Isaiah B.
United States

Great

At first I was a little confused on why it needed a whole gallon of milk (as you can tell this is my first time trying this) but once I got going, it was a nice experience! My class was doing essays on anything but my partner decided to do...read moreAt first I was a little confused on why it needed a whole gallon of milk (as you can tell this is my first time trying this) but once I got going, it was a nice experience! My class was doing essays on anything but my partner decided to do cheese for whatever reason. We had to make an essay on it and then make something related to it. Since what he chose was cheese…yeah. Now that I’ve done it I’m glad he made the decision. I could’ve done better since mine was a little drier and tougher than I thought it would but overall a great cheese recipe!

New England Cheesemaking Supply Company 30 Minute Mozzarella Recipe Review
HK
04/14/2024
Heather K.
United States

Success at last

I attempted three batches of mozzarella this weekend. This one gave me success. I used Braum's whole milk (a dairy in Oklahoma). From what I could find out, it was regularly pasteurized and I saw no notation about homogenization. I let the initial heat-up with just the citric acid go to 95...read moreI attempted three batches of mozzarella this weekend. This one gave me success. I used Braum's whole milk (a dairy in Oklahoma). From what I could find out, it was regularly pasteurized and I saw no notation about homogenization. I let the initial heat-up with just the citric acid go to 95 as suggested as prior attempts were difficult, and 110 the second time with the rennet added. The only thing I did "wrong" was stir the full 5 minutes at the end. My Italian-American husband says it's too firm but damn good and that I need "practice," i.e., he wants more. I'll try 3.5 minutes next time. Thank you!

New England Cheesemaking Supply Company 30 Minute Mozzarella Recipe Review
AH
03/23/2024
Amy H.
United States

Amazing!

I totally thought I had ******* up and I did (I accidentally added the rennet in instead of the citric acid before anything else and the milk hadn’t even started heating!) so I thought I was going to have to dump the whole thing but I thought… I’ll just give...read moreI totally thought I had ******* up and I did (I accidentally added the rennet in instead of the citric acid before anything else and the milk hadn’t even started heating!) so I thought I was going to have to dump the whole thing but I thought… I’ll just give it a try and see what kind of mess this makes 😩 So I waited and read reviews and was disheartened to see the first few were really disappointing BUT! mine turned out AMAZING! this is probably my fifth attempt at mozz and probably my 3rd recipe and I won’t do it any other way from now on! I used raw Jersey milk and added a little more salt than called for and it was excellent! Thank you! Amy

New England Cheesemaking Supply Company 30 Minute Mozzarella Recipe Review
SP
07/10/2023
Sherry P.
United States

Great, easy Mozerella

I used raw milk and followed the recipe exactly. It turned out great. I did use a bit more salt, as per others recommendations. Not amazingly flavorful but very good for the quick version.

New England Cheesemaking Supply Company 30 Minute Mozzarella Recipe Review
M
06/28/2023
Mel
United States

Worked well

I had chosen to make this cheese recipe—purchased my homogenized pasteurized whole milk, my rennet tablets, and my Citrix acid powder and THEN went to the reviews. I was panic-stricken reading the numerous persons having trouble with their cheese turning out, because I had already committed to following THIS recipe...read moreI had chosen to make this cheese recipe—purchased my homogenized pasteurized whole milk, my rennet tablets, and my Citrix acid powder and THEN went to the reviews. I was panic-stricken reading the numerous persons having trouble with their cheese turning out, because I had already committed to following THIS recipe and other recipes I searched through called for other rennet (liquid) or other milk and I thought I was going to be in for a disappointment. I wasn’t. Rest assured—this recipe works. I didn’t have special milk—just made sure I didn’t have ultra pasteurized. It was store brand whole milk—and I followed the recipe and my cheese turned out beautifully. I used it immediately on homemade pizza and also snacked on some by itself. I recommend this recipe! (Photos are kind of a progression from curds separating to the shiny cheese in the end)

New England Cheesemaking Supply Company 30 Minute Mozzarella Recipe ReviewNew England Cheesemaking Supply Company 30 Minute Mozzarella Recipe ReviewNew England Cheesemaking Supply Company 30 Minute Mozzarella Recipe ReviewNew England Cheesemaking Supply Company 30 Minute Mozzarella Recipe Review
PM
04/30/2023
Puddingstone M.

It turned into something like mozzarella!

We followed the directions precisely, but we didn't really see any curdling with only adding citric acid. We let it get almost to 100 and nothing. I went ahead and added the exact amount of rent it, gave it a stir, let it sit. Wasn't doing much. We let it...read moreWe followed the directions precisely, but we didn't really see any curdling with only adding citric acid. We let it get almost to 100 and nothing. I went ahead and added the exact amount of rent it, gave it a stir, let it sit. Wasn't doing much. We let it go the additional 30 minutes, and it still wasn't really doing anything. Meanwhile I began scrutinizing the label on the milk jug and saw that it's from California. We are in Massachusetts. It's not organic or ultra pasteurized milk, but I think they may have pushed it to buy a few more days of shelf life. If they can push it, so can I lol. We stirred in a little more citric acid and a little more rennet before bringing it up to 105. That got us some curd action, but we never got the nice 1" squares or anything we could even begin to cut. I was able to get a good amount of curd out with the slotted spoon. We went through the microwaving process, but it was really rough and raggedy when I kneaded it. We have a small microwave, so maybe it wasn't getting hot enough. I divided the ball into two smaller portions and continued with 20 to 30 second increments in the microwave, and voila! It quickly heated enough to get to the glossy smooth stage. I think if I had gone a little further we could have stretched it, but I was just so happy to see something smooth that resembles mozzarella that we quit while we were ahead. I cut one ball in two cubes to marinate in olive oil with garlic and red pepper flakes. We are slicing the other one up to have with dinner. I've already decided next time we are going to try the exact recipe again but using milk from the farm down the street. It isn't raw milk, but I think it will go a lot better since it doesn't travel so far. I think this is one of those things you have to just kind of play around with until you get the results you are happy with. When I read in the questions and answers that goat milk people needed more citric acid and run it, I figured why not? I'm absolutely thrilled that we have something pretty and edible. Thank you!!!

New England Cheesemaking Supply Company 30 Minute Mozzarella Recipe Review
M
02/10/2021
Mat
Chile

Muy buen Queso!

Fácil de hacer y motivante, el resultado es un queso muy fresco, liviano y versátil. Abajo una idea, aceite de olivas, orégano fresco, pimienta y sal de mar. salu2

New England Cheesemaking Supply Company 30 Minute Mozzarella Recipe ReviewNew England Cheesemaking Supply Company 30 Minute Mozzarella Recipe Review

Cheese Making Supplies

Popular Products

How to Make a Cheese Cave - New England Cheesemaking Supply Company
Aging

How to Make a Cheese Cave

Learn how to make a cheese cave right at home. If you want your cheese to ripen properly you have to make them a good home and take care of them like little bambinos.