This fast fresh mozzarella cheese is easier than you think, and only takes 5 ingredients to make a great homemade snack!
Real talk: I’ve tried to make this three times now. The first, we screwed it up due to following bad directions, but eventually it worked out. The second time, everything was going great until I overheated it in the microwave…and then it became something that resembled cauliflower instead of something to fill my cheesemaking dreams. I read on another blog that someone said no matter how many times you make, it turns out little different every time, but it’s always good. I’m at the point where I think I believe that. As long as you have curds and you don’t overheat them, with a little extra legwork, cheese will come out in the other end. So when I say “easier than you think,” well…maybe it’s harder. It just depends on what you thought about it before, I suppose. Ha!
To drain off the whey, I used a nylon nut milk bag. However, some of the cheese gets stuck in the fine holes and it’s pretty hard to clean out. That option isn’t bad, but I might try next time to use only the calendar and see how it works. A couple extra drains are fine with me. Also I decided to call this something different than what everyone else is calling it. Other people including its creator, Ricki Carol, calls this “30 minute mozzarella,” and for some reason I’m not convinced anyone can do this in 30 minutes. It’s more like…45-minute cheese, and maybe with more practice I can achieve 30 minutes as a goal.
I have also heavily relied on the troubleshooting page she has on her website. Honestly, I don’t plan on quitting cheese making anytime soon, so hopefully soon I won’t need to troubleshoot anymore! I purchased my vegetable rennet from her website. I found my citric acid in the canning section of my grocery store I’ve got a lot of supplies to use up, and now the recipe is just “add milk!” You will also need a thermometer, if you don’t have one already (may be affiliate links in this paragraph).
Local Spotlight: The milk from the grocery store from the dairy that has a branch in Oklahoma. The first round I made it note from the farmers market and it was also very good. Any milk will work that is not ultra-pasteurized. Similar to yogurt, milk heated up too hot will not form into more than the liquid form.
Holler if you have questions! This last batch (pictured) I made was the best. It was super soft on the inside, softer than any fresh mozzarella I’ve ever had! I hope to have the same success next time.
xxHillary
Fast Fresh Mozzarella Cheese [V, GF]
This fast fresh mozzarella cheese is easier than you think, and only takes 5 ingredients to make a great homemade snack!
Instructions
- Combine 1/4 C. water and rennet together in a small cup. Set aside.
- Combine 1/4 C. water and citric acid together in a small cup. Stir still dissolved.
- In a large pot, bring a gallon of milk to 55 degrees Fahrenheit on very low heat.
- Stir in citric acid solution for at least 30 seconds.
- Continue to heat, stirring occasionally, until it reaches 95 degrees. It will be beginning to curdle.
- Turn off and remove from heat and stir in rennet solution in a back and forth motion for 30 seconds. Then place a lid over the pot and let stand for 5-10 minutes. The curd should coagulate and feel like a custard.
- Cut curds across and side to side, to create a checkerboard pattern. Return pot to stove and heat on low to 105 degrees.
- Remove pot from heat again and stir for a few more minutes.
- With a slotted spoon, gently spoon curds into a colander (with a receptacle underneath to catch the whey).
- Place curds into a microwave safe bowl and drain off any accumulating liquid.
- Heat bowl of curds for 30 seconds at a time in the microwave, folding and compressing curd after and draining off extra whey. Continue to do so about 4 times, when cheese starts to appear stretchy.
- Knead cheese like bread, and stretch. It should stretch easily. If it breaks apart in stretching, heat in 15 second increments until smooth. Knead in salt here.
- Reheat if necessary for shaping in 15 second intervals.
- Divide into two equal blobs, and shape each into a ball or smaller balls, by squeezing the cheese between your thumb and forefinger.
- Store a covered container in cold water.
- #enJOY!
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