30 Minute Mozzarella Recipe (With Citric Acid)

Date Posted:28 June 2018 

This fresh Mozzarella can be made in 30 minutes using a microwave or a little longer if using the hot bath method. I have included both ways of making this cheese to suit your preference. The kids will love getting involved in this one and it will make

pizza night at your house even better with this amazing stretchy homemade cheese.

Ingredients:
4 litres full cream milk
⅛ teaspoon of calcium chloride diluted in ¼ cup non-chlorinated water
1 ½ teaspoons of citric acid powder diluted in ¼ cup on non-chlorinated water
1/10 teaspoon of lipase dissolved in ¼ cup of non-chlorinated water. lipase is optional for increased flavour. Practice making this cheese without lipase a few times first and then give lipase a try.
¼ rennet table or ¼ teaspoon liquid rennet diluted in ¼ cup of non-chlorinated water
Important note: If you are using lipase, increase the rennet to ½ a tablet or ½ a teaspoon of liquid rennet, as the addition of lipase makes for a softer curd and the increased rennet will counteract this.
1 teaspoons of cheese salt

Equipment:
Stainless steel pot to place your milk in
Dairy thermometer
Stainless steel perforated spoon
Stainless steel curd knife
Microwave safe glass bowl (for the microwave method)
Microwave
Rubber gloves

Instructions:
If you are using lipase dissolve your lipase now in ¼ cup of non-chlorinated water and rehydrate for 20 minutes
Place your milk into a large stainless steel pot and add your calcium chloride and mix in well.
If you are going to use lipase for additional flavour, add this now and mix it in well.
Stir in your citric acid solution.
Using a low setting on your stove, gently heat your milk to 32°C, using direct heat. As the milk heats up it will start to curdle slightly. Stir gently now and then while the milk heats through.
Once your milk has reached 32°C, remove your pot from the heat and add the rennet solution, stirring gently but thoroughly, in an up and down motion, to ensure that the rennet solution is evenly distributed throughout your milk mixture for 30 seconds and no more. Allow your milk to set for five minutes.
Check for a clean break. If the curd is not firm enough, leave for another five minutes and check again.
Once the curd is firm enough and gives a clean break, cut the curd into one to one and a half centimetre cubes.
Place the pot back on the stove and gently heat your curds to 38°C to 40°C, stirring gently to keep the curds from matting together. Once you have reached 38 °C to 40°C, remove the pot from the heat and continue to stir for a few minutes. The longer you stir, the firmer your final cheese will be.
Now you have a choice of using one of two heating methods; the Microwave Method or the Water Bath Method.

Microwave Method
Using your perforated spoon, scoop the curds out of the whey into a microwave safe bowl.
Gently press the curds with your hands and pour off as much excess whey as you can.
Microwave the curds on high for one minute and then again press out and drain off any additional excess whey. The cheese should begin to mass together and become slightly sticky. While still in the bowl fold the cheese over itself and press like you are beginning to knead bread. It will become smooth and shiny and form into one piece.
As soon as the curd starts to cool place the curd back into the microwave and microwave on high for 30 seconds. Remove from microwave and drain off any remaining whey. On a glass or smooth, food grade plastic cutting board, placed on a draining area near your sink, knead the cheese like bread again until it begins to cool. This time the cheese should be quite hot and you may need to wear rubber gloves. Some additional whey will drain off while you are kneading the cheese.
Microwave again for 30 seconds. Knead again until the cheese is smooth and shiny. Test your cheese for stretch by pulling it slowly apart. If it stretches well and does not break it is ready. If it still does not stretch, return your cheese to the bowl and microwave it again for 30 seconds.
Once the cheese has reached a high enough temperature, and has been kneaded sufficiently, it will stretch without breaking and will be ready to salt. If the cheese does not stretch, microwave it again for an additional 30 seconds. Note that the cheese will not stretch properly if it is below 58°C.
You may continue to heat and knead your Mozzarella to get a firmer cheese; however, over kneading with result in a cheese that is very firm and almost rubbery.
Microwave and then knead for a final time only this time; work in your salt as you are kneading.
When your cheese is finished, make it into two balls and drop them into cold non-chlorinated water to cool for a few minutes. Alternatively, try eating some right away, while it is still hot for a real treat.

Water Bath Method
Note: With this method your hands need to go into the hot whey; using heavy rubber gloves is highly recommended.
Using a perforated spoon, scoop the curds into a bowl, retaining the whey in the pot for further use.
Gently press the curds with your hands and drain off as much excess whey as you can back into the pot. Gently fold the cheese as you go, expelling additional whey. Do this several times.
Heat the whey remaining in the pot to 85°C. Place your curds into a small colander and then place your curds while still in the colander into the pot of 85°C whey for five to seven minutes. While still in the hot whey fold your cheese over itself several times like you are beginning to knead bread and until it starts to feel elastic and stretchy.
Remove the cheese from the hot whey and place it on a glass or smooth, food grade plastic cutting board, placed on a draining area near your sink and knead the cheese like bread again until it begins to cool.
Return your cheese to the hot whey to reheat and continue to work the cheese with your hands. Again remove the cheese from the whey and knead it again on the cutting board.
Test your cheese for stretch by pulling it slowly apart. If it stretches well and does not break it is ready. If it still does not stretch, return your cheese to the hot whey and continue to work your cheese.
Once the cheese is stretchy, remove it from the hot whey and while the cheese is still hot, quickly knead in your cheeses salt to taste. This must be done while the cheese is still hot, as the cheese will not stretch once it drops below 58°C.
When your cheese is finished, make it into two balls and drop them into cold non-chlorinated water to cool for a few minutes. Alternatively, try eating some right away, while it is still hot for a real treat.
This cheese can be stored in an air tight container in the fridge for up to one week or in the freezer for one month. If your cheese is too soft to shred for pizza, place it in the freezer then shred and use it partly frozen.

This recipe is from Home Cheese Making in Australia by Valerie Pearson, now in its Second Edition. To get your hands on a copy of this book or to purchase any cheese making ingredients or equipment, please go to our website or call our helpline on 07 3808 5276 Mon-Sat, 9:00AM – 4:30PM.


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