30 Minute Mozzarella

Have fun turning milk into cheese!

30 Minute Mozzarella

1 gallon WHOLE cow's milk (not ultra high pasteurized*) 
1-1/2 teaspoons Citric Acid Powder
1 cup cool water cool (to mix with citric acid)
1/4 teaspoon liquid rennet, liquid
1/4 cup water (to mix with rennet)
salt to taste

Put the cool milk into a stainless pot. I use a double boiler. Dissolve the citric acid into 1 cup of cool water. Stir into the milk. Bring the temperature of the milk to 90 degrees and remove from heat. Mix the rennet into ¼ cup cool water and stir into the milk for about 10 seconds.  Use the spoon to slow down the turning of the milk so it can rest.

Allow the milk to set for 5 minutes to coagulate. You should be able to press down on it and it should bounce back a little.  If not let it set 1-2 minutes more and recheck.  When you cut it with a knife it should break clean.  

Using a large icing spatula cut into 1" grid vertically.

 Then use a bent ladle to cut to cut 1" horizontally.  

Turn the heat back on and slowly bring temperature of the curds to 105 degrees.  Turn off stove.  Stir for 3-4 more minutes.

 They will slowly turn into a more curd like product.

Drain the curds into a colander.

Place in microwavable bowl.  Heat on high for 30 seconds.  Use a spoon to knead. Drain off any whey that is released.  Microwave again for 30 seconds.  Knead.  Sprinkle on some salt as you knead.  If your cheese isn't too hot yet you can microwave one more time.  

Divide mozzarella into the size you want.  Shape into balls.

Place in cool water. Place in fridge until mozzarella is completely cool.  Ready to eat right away.  If you plan to keep it for a day or two keep it in a container without the water. Your cheese will also firm up in the fridge.

The kids from my elementary cooking class and I stretch some mozzarella and show off our cheese!

*The proteins in ultra high pasteurized milk have lost their ability to set into curds. Locally we use Kalona Supernatural as it is also not homogenized.