How To Make PERFECT Mozzarella In Just 30 Minutes!

I've tried lots of different mozzarella recipes with varying degrees of succes, but this one (from Turkuazkitchen on Instagram) has turned out perfectly every time. It's fast, stretchy, and creamy-soft, and it melts wonderfully. Use it fresh on pizza or in grilled cheese, or freeze it to use later.

EQUIPMENT and INGREDIENTS

CHAPTERS
00:00 Quick Mozzarella
00:42 The milk
01:29 Citric acid
02:07 Fast acidification vs. slow acidification
02:57 Lipase Powder
04:32 Adding citric acid and lipase
04:53 Heating the milk
05:10 Making cultured mozzarella from a failed wheel of cheese
05:36 Adding the rennet
06:10 Cutting the curd
06:25 Stirring and heating the curd
07:08 Scaling the recipe
08:25 How the curds differ from other cheese curds
09:05 Heating and salting the curds
14:50 Shaping and chilling
15:46 Packing and storing
17:12 Bonus: Pizza Night!

Disclaimer: This video may contain affiliate links, which means that if you click on one of the product links, I'll receive a small commission.

[papasmurf]

I was glad to hear your comments on lipase. I used it on a few cheeses until I tried the first one. I still have it in the freezer, but was pretty sure that I would never use it again.

[rnupnorthbrrrsm]

Poor dad !!!!
I love when your kids bop in front of the camera with their antics and then you say, “go…go…go” I bet that is a fun home ❤

[Stesttestest]

love your family dynamic! and lol, "front left. front. front. left. front. left. left!" me when my brother helps me in the kitchen. your son's a sweetie for helping you film tho. 😄

[nickmitchell]

Me too!
Thank you for your honesty I have struggled with this cheese

[minnoux]

Such a fun video and adorable fun family ❤️

[maryloofah]

I’m so glad I’m not the only one with mozzarella issues!! It bombs like every other time for me, and I make all sorts of cheeses!

[monacook]

I have always felt like I fail at mozzarella…until NOW!! Yay! I used this recipe and had awesome mozzarella’s for the FIRST TIME! So easy and so good! Thank you, thank you, thank you. That is all.

[Angie_Secret_Squirrel]

You make cooking fun!! ❤ 😂 I’ve just recently dared to make paneer cheese, next will be ricotta and then I’ll tackle that mozzarella, I ❤ cheese!

Your pizza was so crispy underneath, so you have a really hot oven, or do you have thin dough?

[RosieGoat]

I make mozzarella with my goat milk in the same manner. it is messy -- so I work the cheese in the sink. I like your work station that drops down from the usual 32" high countertop!

[msflaneuse]

Love this. So cute to see your family too! ❤

[saqibnawaz]

Vry wonderful & commanding mastery of Mozzarela cheese

[Julia-enxq]

I get such a kick out of your videos…💜💜

[vickyannpaintingwithoils]

You crack me up! This was fun. I have followed some mozzerella. Made it good twice with Matt and the Vinegar version. I made one softball eek, and one accidental riccota with another teacher. This one is coming out great like with Matts only a little elevated. NO on the microwave...haha. The big deal was halfing the rennet! You suggested that in another video. That was the game changer. And I am letting it come to temp

[adamfreeman]

Really would like to know what percentage fat is that milk and are you using raw or just store bought

[RedWolfRun]

Can you make ricotta from the mozzarella whey?
Edit: I ask because I was told it depends on what kind of mozzarella, but was never told anything further than that.

[etm]

You should try eating it before refrigerating it, because it's better that way! Italian stores do not refrigerate their fresh cheese until it's night time and they didn't sell it all! They leave it in the whey.

[ashperera]

Can you please make a video of making the mozzarella with 2 ingredients which is using milk and vinegar

[doyoubelongHim]

Instead of using the rennent can you use lemon juice or vinegar?

[mattturner]

Hi, so my curd doesnt set in a solid block. It is lots lf little pieces of curd. Is there a reason for this? Chunky, so couldnt really form a block.

[Misty]

I can explain the failure by using skin milk. Thanks!!!