30 Minute Mozzarella
  • Cooking Time: 30 minutes
  • Servings: yields 1 pound
  • Preparation Time: 5 minutes
  • 1 Gallon of Milk
  • 1.5tsp Citric Acid
  • 1/4 tsp Strength Liquid Rennet
  • 1tsp salt
  1. Add 1 gallon milk to pot.
  2. Add 1 1/2 tsp. of citric acid to 1 cup cool water, pour this into your pot.
  3. Heat the milk slowly to 90°F.
  4. At 90°F, remove the pot from the burner and slowly add rennet to the milk. Stir in a top to bottom motion for approx. 30 seconds, then stop.
  5. Cover the pot and leave undisturbed for 5 minutes
  6. After 5 minutes the curds were not set so we had to wait an additional 30 minutes.
  7. Cut the curds into a 1" checkerboard pattern.
  8. Place the pot back on the stove and heat to 105°F while slowly stirring the curds with a slotted spoon.
  9. With a slotted spoon, scoop curds into a colander or microwave-safe bowl.
  10. Drain the curds and microwave in 1 minute intervals.
  11. At this point we encountered difficulties because our mozzarella turned in to a sloppy, very moist, wet ball.
  12. We left it to drain over night and it eventually resembled feta cheese.
This was another experiment to make cheese. Our mozzarella never reached the right consistency to be stretched. t ended up closer to a feta cheese because it was so wet and did not set. This could have been a problem with poor pH control.