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Home cheese-making

30-minute mozzarella

IntermediateAbout Mozzarella

Citric acid replaces culture so the curd is ready to stretch in about half an hour.

Hands-on
35 min
Waiting
10 min
Ageing
None
Yield
About 400–450 g

Milk & ingredients

4 litres pasteurised whole cow's milk — NOT UHT/ultra-pasteurised

  • 4 litres milk
  • 1½ tsp citric acid dissolved in 60 ml cool water
  • Rennet: pack dose for 4 litres, diluted in cool water
  • Salt for the stretching water

Culture: None (citric acid)

Coagulant: Rennet after citric acid

Equipment

  • Large pot
  • Thermometer
  • Long knife
  • Slotted spoon
  • Heatproof gloves
  • Second pot of hot water

Temperatures by stage

StageTemperature
Add citric acidCold milk
Add rennet32 °C
Heat curds40–43 °C
StretchCurd at about 57–60 °C in water at about 80 °C

Steps

  1. 1.
    Hands-onStir citric acid solution into cold milk; heat to 32 °C.
  2. 2.
    WaitingStir in rennet for 30 seconds; leave still 5 minutes until set.
  3. 3.
    Hands-onCut into 2–3 cm cubes; heat to 40–43 °C stirring gently.
  4. 4.
    Hands-onScoop curds into a bowl; drain off whey.
  5. 5.
    Hands-onDip curds into salted water at about 80 °C (gloves on) until they reach 57–60 °C, then stretch and fold until smooth and glossy.
  6. 6.
    Hands-onShape into balls; drop into cold water to set.

Storage: Refrigerate in lightly salted water or whey; eat within 2–3 days.

Troubleshooting

Curd won't stretch, breaks
Not hot enough, or not acidic enough; reheat. UHT milk will never stretch.
Rubbery
Overworked — stretch only until glossy.

Cook with it

Sources

Guidance changes: check the source for current wording. Original text; figures quoted from the sources where stated.