Ricki’s 30-Minute Mozzarella

From Ricki Carroll’s Home Cheese Making

  • 1 ½ tsp. citric acid, dissolved in ¼ cup cool water
  • 1 gallon whole milk
  • ¼ rennet tablet, diluted in ¼ cup cool water
  • ¼ tsp. lipase powder, diluted in ¼ cup cool water (optional)
  • 1 tsp. cheese salt (optional)

  1. Slowly heat the milk in a stainless steel pot to 55 degrees F.
  2. While stirring, add the citric acid and lipase powder solutions to the milk and mix thoroughly.
  3. Heat the milk to 88 degrees F over medium-low heat.
  4. Gently stir in the diluted rennet with an up-and-down motion for 30 seconds. Let the milk sit still while heating it to between 100 and 105 degrees F, about 5-8 minutes.
  5. When the curds pull away from the sides of the pot, turn off the heat.
  6. Scoop out the curds with a slotted spoon and put into a 2-quart microwavable bowl.
  7. Press the curds gently with your hands, pouring off as much whey as possible.
  8. Microwave the curds on high for 1 minute; drain off all excess whey and gently fold the cheese over and over (as in kneading bread) with your hand or a spoon.
  9. Microwave two more times for 35 seconds each; add salt to taste after the second time.
  10. After each heating, knead again to distribute the heat.
  11. When the cheese is smooth and shiny, roll it into small balls and eat while warm.
  12. For storage, place the cheese balls in a bowl of ice water for half an hour to bring the inside temperature down rapidly.

I buy raw milk from area farmers and cheesemaking ingredients from Fermentables in North Little Rock. A gallon of milk yields about a pound of mozzarella and a cup of ricotta. They then turn into a wonderful veggie calzone.


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