Mozzarella Cheese (Traditional & Quick No-Rennet)

Ingredients

• 1 gallon whole milk not ultra-pasteurized
• 1 teaspoon cheese salt (non-iodized flake salt)

FOR THE TRADITIONAL METHOD

• 1.5 teaspoons citric acid dissolved in 1 cup water
• 1/4 teaspoon liquid rennet (single strength) or 1/4 rennet tablet+ 4 tablespoons cool water to dissolve

FOR THE QUICK METHOD

• 1 cup distilled white vinegar

Directions

TRADITIONAL METHOD

1. Pour the milk into a large pot, add the dissolved citric acid mixture, and warm over medium heat until it reaches 90°F (32°C).
2. Remove from the heat, gently stir in the dissolved rennet using an up-and-down motion for about 15 seconds, cover, and rest for 5 minutes until the curds set like thick pudding.
3. Cut the curds into a grid pattern reaching the bottom of the pot, then heat slowly while stirring gently until the temperature hits 106°F (41°C).
4. Remove from the heat and stir slowly for 5 minutes as the curds shrink and separate from the whey. (Proceed to Drain and Stretch below.)

QUICK METHOD

1. Pour the milk into a large pot and heat over medium-low, stirring gently, until it reaches 115 to 120°F (46 to 49°C).
2. Turn off the heat, stir in the vinegar for 30 seconds, cover the pot, and let it rest undisturbed for 15 to 20 minutes until the curds separate.

DRAIN AND STRETCH (BOTH METHODS)

1. Scoop the curds into a cloth-lined strainer and squeeze firmly to remove as much whey as possible, saving the liquid in the pot.
2. Heat the reserved whey or a pot of fresh water to 170°F (76°C) and submerge the squeezed curds for 1 to 2 minutes until they become soft and stretchy.
3. Remove the curds, sprinkle with the cheese salt, and gently stretch and fold them over themselves 2 to 4 times until glossy and cohesive.
4. Shape into a smooth ball, re-warming briefly in the hot liquid if it tears, then drop the finished mozzarella into cold water for 5 minutes to set.

Notes

Use a thermometer: Most mozzarella problems come from temperature drift.

Squeeze out whey aggressively: Too much moisture leads to mushy cheese.

Do not overwork the curds: Stretch only until glossy and cohesive. Over-stretching makes mozzarella tough.

• Tip: If you can, stir in an up and down motion rather than swirling. The quicker the milk becomes motionless after the rennet is added and mixed in, the better as otherwise, it may not set correctly if it’s still whirling away. I aim for 15 seconds maximum of mixing.

** Using whey instead of water and add a little extra flavor to the cheese if not using a microwave to heat cheese

*** You can also use a thermometer to check when the curds are ready to stretch. You’re looking for an internal temperature of 135F in the cheese.

Tips for Making Mozzarella Cheese

Check for clean break: After adding rennet and letting the rennet mixture sit for 15 minutes, check if the curd has set by performing a “clean break” test with a knife. If it’s not ready, let it sit for another 10–20 minutes.

Use hot water for stretching: After draining the excess whey, cover the curds with hot water to help them separate. Repeat this process before adding salt and forming the curds into a ball. Stretch the curds by dipping them into the hot water and pulling them until they reach a stretchy consistency with a glossy appearance.

Gradually heat the milk: Heat the milk slowly to 100°F over medium heat, stirring occasionally to prevent scalding. Use an instant-read thermometer to monitor the temperature.

Ensure you let the cheese curd set properly before cutting. If the curds are too fine and don’t form large chunks, it may be because they didn’t set long enough.