30 Minute Homemade Fresh Mozzarella Cheese

That's right, you can make your very own fresh mozzarella cheese at home and all you need is 4 ingredients (if you don't count water as an ingredient) and 30 minutes. That's how easy it is. Think of all of the amazing caprese salads and delicious loaves of cheese laden breads await you after making this. Think of it as a recipe for many recipes. These are all good things.

FOLLOW ME:
---------------------------------------------------------------
Ingredients you'll need:
1 gallon (3.7l) whole milk (ideally NOT ultra pasteurized)

1.5 teaspoons (8g) citric acid
1 cup (250ml) water

1/2 teaspoon (3g) liquid rennet
1/4 cup (60ml) water

1 tablespoon (8g) kosher salt

[gabzsy]

Alright, going to defenetly make these, just waiting on my dad to come back with the milk. Been 7 years now so any minute.

[astnb]

“Oh this should be easy 4 Ingredients”
*Raw Milk*
“Alright I got some”
*Granulated Citric Acid*
“bITcH”

[stephenkelly]

Me: “Mom wake me up early tomorrow”
Mom: “Big plans?”
Me: “I need to get granulated citric acid”

[jaydoshi]

Thanks for this Josh. As someone who is finishing up culinary school, I was taught this process and had it hammered in through yelling, trial and error. Thank you for explaining it so calmly and detailed!

[mrconan]

I love this chanel because he never forget metric buddy

[emanuel]

„you only need 4 ingredients for this“
„first you need 4 ts of plutonium“

[aliadgate]

I made this tonight. I followed your directions to the "T". It turned out great! I ordered the citric acid and rennet from Amazon. I may have squeezed too much of the whey out, because it was a little firm. I also may add more salt to the whey... I just salted it pretty heavily after I cut it in slices. Overall, I love your instructions. You are definitely my "go to" video chef!

[nafafonafafofo]

Just made this! You have the BEST tutorials!

Ordered the rennet on Amazon, but forgot to buy some citric acid, so I replaced some of the water with lemon juice. I hope it still turns out okay!


Update: can’t believe I made cheese! This was fun! I did make a couple mistakes though.

1. If you want a soft, moist cheese, do not squeeze out all of the whey when you strain it. It’ll result in a harder, dryer cheese.

2. If you’re going to halve the recipe like I did, do not halve the salt. I only had a half gallon of milk, therefore I halved the entire recipe. I used only half the amount of salt in the whey bath and my cheese definitely lacked flavor. Next time, I’ll use the full amount

[edpowers]

I needed to write this down for my own use and thought I'd leave the recipe here:


Fresh Mozzarella
1 gallon (3.7l) whole milk (NOT ultra-pasteurized)
1.5 teaspoons (8g) citric acid + 1 cup (250ml) water
1/2 teaspoon (3g) liquid rennet + 1/4 cup (60ml) water
1 tablespoon (8g) kosher salt
1. Make Citric Acid/Water Mixture
2. Mix Rennet/Water mixture
3. Mix milk/citric acid in a large pot, stirring vigorously until completely incorporated
4. Heat milk / Citric Acid mixture on medium low heat stirring occasionally until mixture reads 90 degrees Fahrenheit
5. Immediately remove milk from heat and, while stirring, incorporate rennet mixture. Once you start mixing start timer for 25 seconds and continue stirring until timer goes off.
6. Add lid and let rest for 5 minutes.
7. If solid curd has formed cube curd with knife (crosshatch pattern). If no curd let rest until curd has formed.
8. Heat slowly, gently stirring on occasion, until mixture reaches 130 degrees F.
9. Remove from heat at let stand for 5 minutes.
10. Remove curds with slotted spoon into a strainer. Reserve whey.
11. After 15 seconds of draining pick up curds and gently squeeze out excess whey.
12. Now it’s time to season/temper
a. Add salt to reserved whey and stir to combine
b. Place drained curd into a bowl
c. Heat up seasoned whey to 180 degrees Fahrenheit
d. Pour over curd and let stand 15-20 seconds
13. Now it’s time to fold/shape
a. Stretch curd and fold 4-6 times until homogenous.
b. Ball out portions
c. Place balls into room-temperature whey
d. Serve within 3-4 hours or wrap in plastic and freeze/refrigerate.

[catatacc]

"Just four ingredients!"
Ooooo maybe I can make this during quarantine! I'm craving pizza...
"granulated citric acid and liquid rennet"
oh.

[LostQuays-wgxn]

After watching a million videos, I chose your method because all your other recipes have worked very well for me. I made my first mozzarella last night. I'm happy and grateful. Thank you, Joshua.

[kristianmikkelsen]

When you squeeze excess whey out of the curds, don't squeeze them too much, or you'll arrive at provola rather than mozzarella.
Thanks for the excellent guide.

[DvLnDsGyZ]

Fresh mozzarella, tomato, basil and balsamic vinegar on a crusty Italian bread was my favorite pregnancy sandwich. Watching this made me miss that! (the food, not the pregnancy)

[mattxon]

That moment you realize cooking is just edible science

[clarkbanes]

An Iron Chef styled chef-off between you and Babish would be legendary. Heck, throw in any other content creator in the same category and you’re talking a whole new avenue of amazing content. No really, these videos are great and you’re such a positive force on this platform. Thanks for the incredible, easy to follow recipes.

[joshc]

Omg it actually worked! I've just finished making it, and I can tell you making this cheese was an emotional rollercoaster, I went into it expecting it wouldn't work then went it first started forming the curd on the top I thought wow maybe this is actually gonna work, then once I strained it out I thought on no this is going to turn out like cottage cheese (like I'd heard a lot of other comments say) and even when I was trying to squeeze it and shape it still seems like cottage cheese but then I just squeezed as much liquid out as I could and pushed it together and it actually started to look like yours. Thank you for this amazing recipe if I wasn't already subscribed I'd subscribe again (I also tried your loaf of bread and it worked really well too)

[kasp]

First step: Wait for dad to come back with the milk

[EnergyOfQi]

I know an easier way to make mozzarella and with *one* ingredient:

Money

[Tagperson]

Made it for the first time. SUCCESS! they came out perfect thanks for the detailed instructions.

[pammasterson]

Making this today...have watched the video 1/2 a dozen times, bought the cookbook and have all the ingredients. So excited as the tomatoes are popping and the wine is flowing. Cheers