30 Minute Fresh Mozzarella
  • ¼ Rennet tablet diluted in ¼ c. water
  • 1½ t. Citric Acid, diluted in 1 c. water
  • 1 gal. Milk
  • 1 t. Cheese Salt (or kosher salt)
  • Equipment: Large pot, long sharp knife, slotted spoon, thermometer, microwave safe bowl, food grade gloves
  1. Bring diluted citric acid and milk to 90 degrees, while stirring SLOWLY.
  2. Turn off heat and add diluted rennet. Gently stir for 30 seconds.
  3. Cover, and allow to sit for about 5 minutes until it looks custard-like (sometimes it will loosely clump together instead)
  4. Gently cut curds into 1 inch cubes, cutting all the way to the bottom of the pot.
  5. Heat to 105 degrees while stirring SLOWLY. The curds will begin to clump together.
  6. Once 105 degrees is attained, turn off heat and continue to stir for 2-5 minutes.
  7. Scoop curds from whey, placing them in a microwave safe bowl. Drain and gently press as much whey from the curds as possible.
  8. Heat curds in microwave for 1 minute. They should be about 135 degrees.
  9. With gloves on, knead the mozzarella and reheat for 30 seconds.
  10. Add cheese salt. Knead and stretch the mozzarella. Form into your desired shape and dunk in cold water. If not eating it immediately, refrigerate in cooled leftover whey.
Recipe by Food. (Just Sayin') at http://www.foodjustsayin.com/2014/06/30-minute-fresh-mozzarella-cheese/