
30 Minute Mozzarella Recipe
-
Yield
1 Pound
-
Aging Time
None
-
Skill Level
Beginner
-
Author
Ricki Carroll

Ingredients
Total price for selected items: Total price: $0.00
Instructions
Step 1 Prepare Work Area
Step 2 Prepare Rennet
Step 3 Mix Citric Acid & Milk
Step 4 Heat Milk
Step 5 Add Rennet
Step 6 Cut & Cook Curd
Step 7 Transfer & Drain Curd
Step 8 Heat Curd & Remove Whey
Step 9 Knead & Stretch Curd
Step 10 Eat & Enjoy
30 Minute Mozzarella Recipe Info
Good Milk for Mozzarella
Tips and Tricks
Recommended Recipes
- Reviews
- Questions
- milk
- recipe
- rennet
- cheese
- curds
- mozzarella
- salt
- citric acid
- results
- attempt
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 more
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 more
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 more
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 more
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 more
Cheese Making Supplies