30 Minute Fresh Mozzarella Cheese Homemade
Unleash your inner cheesemaker with this quick and satisfying recipe for *30-Minute Fresh Homemade Mozzarella Cheese*! Using just five simple ingredients–whole milk, citric acid, liquid rennet, non-chlorinated water, and a touch of salt–you’ll create delightfully creamy, stretchy mozzarella from scratch in no time. Perfect for beginners or seasoned cooks, this foolproof method guides you through curd-making, heating, and kneading, all within a half-hour! The end result? A luxurious, silky cheese that’s worlds better than store-bought. Serve it warm for an indulgent treat, slice it for your favorite Caprese salad, or enjoy it melted over pizza or pasta. With minimal effort and maximum flavor, this homemade mozzarella recipe is a game-changer for cheese lovers and DIY enthusiasts alike!
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Recipe Information
Ingredients
- 1 gallon Whole milk
- 1.5 teaspoons Citric acid
- 0.25 teaspoon Liquid rennet
- 1 cup Non-chlorinated water
- 1 teaspoon Salt
Instructions
Prepare a large non-reactive pot and make sure all your equipment (spoon, thermometer, etc.) is clean before starting.
Pour the milk into the pot and sprinkle the citric acid over the surface of the milk. Stir for about 30 seconds to combine.
In a small bowl, dissolve the liquid rennet in 1/4 cup of non-chlorinated water.
Heat the milk over medium-low heat, stirring gently and frequently, until it reaches 90°F (32°C).
Turn off the heat, then slowly add the rennet mixture to the warm milk while stirring gently for about 30 seconds.
Let the mixture sit undisturbed for 5-10 minutes, during which time the milk will coagulate and form a custard-like consistency. Check for a clean break by inserting a knife into the curd; it should break cleanly.
Cut the curd into 1-inch cubes using a long knife and let it rest for 5 minutes.
Turn the heat back to low and gently stir the curds as you gradually heat them to 105°F (40°C). Stir slowly to avoid breaking the curds too much.
Once the curds reach 105°F, remove the pot from the heat and let them sit for another 5 minutes to settle.
Using a slotted spoon, transfer the curds into a microwave-safe bowl, letting as much whey as possible drain off.
Microwave the curds for 1 minute on high. Carefully drain off extra whey, then fold the curds over with a spoon or your hands (wear gloves as it will be hot).
Microwave for another 30 seconds, kneading and stretching after each session, until the curds become smooth, shiny, and elastic. Add a teaspoon of salt during this process and fold it in evenly.
Once the mozzarella reaches the desired texture, shape it into a ball or other forms if desired.
Place the mozzarella in ice water for 5 minutes to help it firm up and retain its shape.
Serve immediately or refrigerate in a sealed container with a light brine if not eating right away.
Nutrition Facts
Calories |
385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 595 mg | 26% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 31.0 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 713 mg | 55% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 832 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
