Making Raw Mozzarella Cheese in 30 Minutes (EASY RECIPE!)

milk

🥗Healthier: low-fat milk

💰Cheaper: powdered milk

Low-fat milk reduces calories while maintaining flavor.

rennet

💰Cheaper: vegetable rennet

Vegetable rennet is often cheaper and suitable for vegetarians.

salt

💰Cheaper: kosher salt

Kosher salt is often more affordable and works well.

Dump 1 gallon of cold milk into a pot.

Measure out 8 g of citric acid and dissolve it in 1 cup of filtered water, then set it aside.

Measure 3 g of liquid animal rennet and dissolve it in 1/4 cup of water, then set it aside.

Add the citric acid mixture to the cold milk and stir thoroughly to combine.

Turn on the heat to medium-low and stir occasionally, heating until the milk reaches 90°F.

Once at 90°F, turn off the heat and add the rennet while stirring; count to 25 seconds and then stop stirring.

Cover the pot with a lid and let it sit for 5 minutes; if curds don't look done, let it sit for another 5 minutes.

Cut the curds in a crisscross pattern with a knife, making sure to reach the bottom of the pot.

Put the pot back on medium-low heat, stirring very slowly until it reaches 103°F.

Once at 103°F, turn off the burner, move the pot off the heat, and cover it with a lid for another 5 minutes.

Prepare a colander over a bowl and use a slotted spoon to transfer the curds into the colander.

Squeeze the curds gently but firmly to remove as much whey as possible, pouring the whey back into the pot.

Fill a smaller pot with enough whey to cover the cheese ball and add 1 tablespoon of salt; heat on medium-high until it reaches 170-180°F.

Pour the hot whey over the cheese in the bowl until completely covered.

Using heat-proof gloves, stretch and fold the cheese a few times to prepare it for shaping.

Shape the mozzarella into desired forms: balls, logs, or string cheese.

Pour the remaining whey back into the pot and fill the bowl with cool, filtered water.

Submerge the shaped cheese in the cool water for 15-20 minutes.

Store in the fridge for up to 5 days, wrapped in plastic wrap and placed in a freezer bag or airtight container.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens