5-Minute Mozzarella cheese: The Quickest DIY Recipe

Do you love Mozzarella cheese? Who doesn’t! Its fresh, milky flavor and soft, chewy texture are just too good to resist. But have you seen how much it costs at the store lately? It’s outrageous!

Here’s the good news: you can make your own Mozzarella Cheese at home in just 5 minutes, and it’s even better than what you can buy. This might be the easiest DIY cheese recipe ever. All you need is milk, lemon juice, salt, and 5 spare minutes. That’s it!

Why spend money on expensive store-bought mozzarella cheese when you can pull and stretch your own fresh batch at home? Keep reading for the quickest, tastiest mozzarella cheese recipe that will have you saying “ciao” to the store-bought stuff for good!

How to Make mozzarella cheese in Just 5 Minutes:

Gather the Ingredients:

To make mozzarella cheese in 5 minutes flat, you’ll need just a few basic ingredients: milk, citric acid, and rennet. Whole milk works best for mozzarella cheese since it has more milk solids, which will give you a better yield. Citric acid and rennet are available at most grocery stores or cheesemaking supply stores.

Heat the Milk:

Pour a gallon of milk into a large pot and heat it to 55°C or 130°F, stirring frequently. Use a kitchen thermometer to monitor the temperature. At 130°F, the milk is hot enough for the cheesemaking process to start. Be very careful not to scald the milk.

Add Citric Acid and Rennet:

Once the milk reaches 130°F, add 1/4 teaspoon of citric acid and stir well. Then add 1/4 teaspoon of liquid rennet and stir gently with an up-and-down motion for 30 seconds. Remove from heat, cover, and let sit until the milk curdles, about 5 minutes.

Check for a Clean Break:

After 5 minutes, check if the curd gives a clean break by inserting a spoon into the curd at an angle and lifting. If it breaks cleanly, it’s ready. If not, let it sit for a few minutes more. The curd should look like soft custard.

Drain and Knead:

Use a slotted spoon to transfer the curds to a colander lined with cheesecloth or butter muslin. Let drain for 2 minutes, then transfer to a bowl. Knead the curds with your hands, adding salt to taste. Knead until the curds become stretchy like taffy, about 3 to 5 minutes. Your mozzarella is ready to enjoy! Eat it fresh, within a day or two, or store in an airtight container in the refrigerator up to 1 week.

Ingredients You’ll Need for This Super Easy Mozzarella:

To make your own mozzarella cheese in just 5 minutes, you’ll only need a few basic ingredients. Gather:

Milk:

You’ll need 1 gallon of whole milk. Whole milk works best because it has the highest fat content, which helps the curds form. Skim or low-fat milk won’t cut it here.

Citric Acid:

Citric acid is what helps the milk curdle and turn into cheese. You’ll only need 1/4 teaspoon. Look for citric acid in the canning section of your grocery store or order it online.

Rennet:

Rennet contains enzymes that help speed up the coagulation of milk. You’ll need 1/4 teaspoon of liquid rennet. Rennet can also be found online or in grocery stores near the canning supplies.

Salt:

All cheese needs a little bit of salt for flavor. Add 1/2 teaspoon of kosher salt or cheese salt. Regular table salt will work in a pinch but may result in a harsher flavor.

With just these four ingredients – milk, citric acid, rennet, and salt – you’ll be making your own fresh mozzarella cheese in just a few minutes. The key is using high-quality ingredients and following the steps carefully. Homemade cheese doesn’t get much easier than this, folks! Your family and friends won’t believe you made silky smooth mozzarella from scratch. But after tasting it, they’ll be begging you for the recipe.

Step-by-Step Instructions for DIY mozzarella cheese:

Making homemade mozzarella is incredibly easy and only takes about 5 minutes of active time. The key is having all your ingredients and equipment ready. Gather the following:

-1 gallon whole milk (avoid ultra-pasteurized) -1/4 teaspoon liquid rennet -1/4 teaspoon citric acid -1 teaspoon kosher salt

You’ll also need a large pot, thermometer, colander, cheesecloth, and microwave-safe bowl.

• Heat the milk: Pour the milk into the pot and heat over medium, stirring frequently, until it reaches 55°F. This usually takes 10-15 minutes.
• Add citric acid and rennet: Remove from heat and stir in the citric acid and rennet. Cover and let sit until curds form, about 5 minutes.
• Check for clean break: Gently insert a spoon into the curds. If they’re firm and split cleanly, you’ve got a clean break. If not, let sit a couple more minutes.
• Cut curds: Use a knife, whisk or spatula to cut the curds into 1/2-inch pieces. Let sit 5 minutes.
• Heat and stir: Place pot over low heat and stir frequently, heating to 105-110°F. This usually takes 10-15 minutes. The curds will firm up and separate from the whey.
• Strain curds: Pour everything into the colander lined with cheesecloth. Let drain 5 minutes, then gather the corners of the cheesecloth and tie off to form a tight bundle.
• Microwave and knead: Place bundle in the microwave and heat on high for 30 seconds. Remove and knead firmly with your hands—it will be hot! Microwave in 10-second bursts, kneading after each, until it’s smooth and pliable.
• Add salt: Unwrap the bundle and knead in 1 teaspoon kosher salt. Shape into a ball and enjoy your homemade mozzarella! Store any leftover in an airtight container for up to 1 week.
• Making your own cheese at home is extremely rewarding. Follow these simple steps and in just a few minutes, you’ll be enjoying delicious homemade mozzarella. Let me know if you have any other questions!

Serving and Storing Your Homemade Mozzarella cheese:

Once you’ve made your mozzarella cheese, you’ll want to enjoy it right away while it’s fresh and milky. But if there are any leftovers, proper storing is key to keeping it fresh.

eating Fresh:

The best way to eat homemade mozzarella is simply – right after making it! Grab a loaf of crusty bread to make sandwiches, or slice and layer it on pizza or pasta. The soft, milky curds have an incredible fresh dairy flavor you just can’t get from store-bought cheese.

Short-Term Storage:

Any leftover mozzarella should be consumed within 3 to 5 days. Keep it in an airtight container in the refrigerator. Place a folded paper towel in with the cheese to help absorb excess moisture. Change the paper towel every couple of days to keep the cheese from getting soggy.

Freezing For Later:

If you won’t eat the mozzarella within 5 days, you can freeze it. Freezing will change the texture, so it may not be ideal for sandwiches or salads after thawing, but will work great in cooked dishes like pizza, lasagna, or eggplant parmesan.

• To freeze Mozzarella Cheese, place one-pound portions in sealable plastic bags, squeezing out as much air as possible before sealing. Label and date the bags and freeze for up to 3 months.
• When ready to use, simply thaw the mozzarella cheese in the refrigerator overnight. The curds will separate and release liquid as it thaws, but will still work perfectly in melted or baked dishes. Use thawed mozzarella within 1 week.
• Homemade mozzarella may be one of the easiest cheeses to make, but proper storing and serving will ensure maximum enjoyment of your milky, handcrafted creation. Following these tips, you’ll be delighting in the fruits of your cheesy labor for days to come!

FAQs: Answering All Your 5-Minute Mozzarella Cheese Questions:

Q1:How much milk do I need?

For this recipe, you only need 1 gallon of whole milk. Make sure it’s not ultra-pasteurized, as that can affect how well the curds form. Any brand of whole milk will work, so go with whatever you typically buy.

Q2: Do I need special equipment?

The only equipment you need is a large pot, a thermometer, and either cheesecloth or a colander. You don’t need any special cheesemaking equipment to make quick mozzarella. A kitchen thermometer is really helpful, though, for monitoring the temperature. Besides that, you just need some standard pots and kitchen tools.

Q3: How long does it really take?

From start to finish, this mozzarella recipe only takes about 5-10 minutes of active time. However, there are a few periods of inactive waiting time while you heat and then cool the milk. Total time is usually 30-45 minutes. The actual steps you need to do only take a few minutes – the rest is just waiting for the milk to reach the proper temperatures. So while the name says “5-minute” mozzarella, do expect it to take closer to 30-45 minutes total when accounting for heating and cooling.

Q4: Can I add flavorings?

Yes, once you’ve made the plain mozzarella curds, you can mix in flavorings. Some popular additions include: •Fresh or sun-dried herbs like basil, rosemary, oregano. •Crushed red pepper flakes for some spice. •Minced garlic for extra flavor.
•Chopped sun-dried tomatoes for a burst of flavor. •Grated zest from citrus like lemon or lime.

The options are endless! Mix in your favorite add-ins once the curds have formed and you’re kneading them. Start with 1/2 teaspoon of fresh herbs or 1/4 teaspoon of dried herbs for every pound of cheese. Mix well and taste, adding more as needed. Have fun with it!

Q5: How long will it last?

Homemade mozzarella is best eaten within 1-2 days. It has no preservatives, so it won’t last as long as commercial mozzarella. However, you can freeze mozzarella for up to 6 months. Simply form it into balls, wrap tightly in plastic wrap or vacuum seal, and freeze. Thaw in the refrigerator overnight before eating.

Conclusion: