30 minute mozzarella

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Quick mozzarella is famous because it teaches several core cheesemaking skills in one satisfying session: acid balance, curd setting and stretching. Done well, it gives you a glossy, tender cheese that tastes milky and fresh instead of rubbery.

Serves: 6 people

Preparation time: 180 min

Ingredients

• Milk, not ultra-pasteurized – 1 gallon
• Single strength liquid rennet or rennet tablet – 1/4 tsp or 1/4 tablet
• Citric acid – 1.5 tsp
• Cheese salt – 1 tsp

Method

1. Dissolve the citric acid and rennet separately in cool water so both ingredients are ready to use.
2. Add the citric acid to the milk, then heat the milk gently to the recipe temperature while stirring carefully.
3. Add the diluted rennet, stir briefly, then leave the milk undisturbed until a firm curd forms.
4. Cut the curd into pieces and return it to gentle heat so the curds firm up and release whey.
5. Drain off the whey and warm the curds further until they are hot enough to stretch.
6. Fold and stretch the curd repeatedly, using hot whey or hot water if needed, until it looks glossy and elastic.
7. Work in the salt during the stretching stage so the flavor is evenly distributed.
8. Shape the mozzarella into balls, cool it in cold water or light brine, and eat it fresh.