Homemade Mozzarella Cheese

Last week Colette and I made an easy recipe for mozzarella cheese, called 30-Minute Mozzarella, but which really took 60 minutes. It was simple too, but not as simple as our goat cheese.  This recipe required a few essentials not normally found in the kitchen, namely: lipase powder (gives it that real mozzarella flavor), citric acid, rennet, and a cheese thermometer.

We heated a gallon of pasteurized, whole milk and added the lipase powder and citric acid. When it reached the required temperature, we added the rennet.


The rennet causes the curds and whey to separate. See how it pulls away from the side of the pot.


When it had separated enough, it looked like this.


Then we ladeled the curds into a bowl.


But even after ladeling it with a slotted ladle, we still had lots of whey left.


The instructions said to hand-squeeze as much whey as possible from the curds.


When we had squeezed and squeezed, into the microwave it went. The heat helps the curds and whey to further separate. Then we kneaded it with a spoon to dispel more. We spoon kneaded over and over again. This is where the extra 30 minutes was spent.


When we had dispelled all the whey, the cheese was smooth and elastic (like taffy). Then we popped it into a bowl of ice water to cool it evenly through and through.


It had a fabulous flavor…a bit stronger than store-bought mozzarella. Last night we had ”homemade-homemade-homemade” pizza, which means pizza with homemade crust, homemade sauce, and homemade cheese! Next time though, we will have it more simply…with sliced tomatoes and basil, so we can more fully appreciate the taste of the mozzarella.

We were pleased it was so easy to make! We found the instructions here.


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