Fresh Raw Milk Mozzarella (30-Minute Recipe)
A beginner-friendly farmhouse mozzarella made with one gallon of raw milk. Soft, stretchy, and best enjoyed fresh.
Ingredients
- 1 gallon raw cow’s milk fresh
- 1 1/2 teaspoons citric acid dissolved in 1/4 cup cool water
- 1/4 rennet tablet or 1/4 teaspoon liquid rennetrennet tablet dissolved in 1/4 cup cool wateror 1/4 teaspoon liquid rennet dissolved in 1/4 cup cool water
- 1 teaspoon cheese salt
Instructions
- Pour the milk into a large pot. Stir in the dissolved citric acid and heat gently to 90°F.
- Stir in the dissolved rennet using an up-and-down motion. Let sit undisturbed for 5 minutes.
- Check for a soft curd that holds its shape, then cut it into 1-inch cubes.
- Slowly heat the curds to 105°F, stirring gently to release whey. Remove from heat.
- Scoop the curds into a bowl with a slotted spoon. Press lightly to remove extra whey.
- For the microwave method, heat the curds for 1 minute, drain the whey, and knead gently. Repeat in 30-second bursts until the curds reach 135°F and stretch.
- For the hot-water method, place the curds in 150°F water and stretch with gloved hands.
- Stretch until smooth and elastic. Form into balls and sprinkle with cheese salt.