Friday, January 28, 2011

Homemade Mozzarella Cheese

Mozzarella is one of the easiest cheeses to make, it only takes 30 minutes and the taste can't be beat!

The ingredients are simple although a couple of them you may have to search a bit for, but the end result is worth it--especially when you can say "I made it myself!"


Homemade Mozzarella Cheese

1 gallon whole milk (just be sure that it is not Ultra-pasteurized, any other kind will work, store bought, fresh from the cow (or goat))
1 tsp. citric acid*
1/4 rennet tablet*
2 tsp. cheese salt*
A big pot
Thermometer
Slotted spoon


(please ignore the mess in the background, we still haven't finished putting things back together after our wall project)

Place milk in large pot with thermometer.


Sprinkle 1 tsp. citric acid over milk and stir.

Turn heat on med-low and heat milk to 90 degrees, stirring occasionally.

While you are heating the milk, dissolve 1/4 rennet tablet in 1/4 C. cool water.

When milk has reached 90 degrees, turn off heat.  Pour rennet over slotted spoon into milk and stir for 20-30 seconds.


Remove thermometer and let milk sit undisturbed for 8-10 minutes. 

Milk should be like a thick gelatin.  Cut the curd into a grid pattern.


Stir gently for a minute and then remove the curd using your slotted spoon into a microwave safe bowl, trying to leave as much of the whey (the yellowish liquid) behind.



Pour off as much liquid as you can without losing any curds.  Heat in microwave for 1 minute. Stir, pour off liquid and heat for 35-40 seconds more.  Stir and pour off any liquid.  Cheese should start to stick together and look stringy.  If the curds are not sticking together you can heat for 35-40 seconds more.

Once your curds are sticking together and you have removed most of the liquid, add your cheese salt.  I usually sprinkle a little on, knead, and sprinkle more on until all the salt is incorporated.

After your salt is incorporated, heat the cheese for 35-45 seconds more until it is stretchy like taffy.  The cheese will be really hot, so it helps to wear gloves to work with the cheese.

Pull and stretch cheese until it is shiny and smooth.

Shape cheese into a log by kneading on counter top.

Place cheese into a bowl of ice water for about 5 minutes to firm it up.
One gallon of milk will yield about 1 pound of cheese. (I paid $2.39 for the milk, so 1 pound of fresh mozzarella was less than $2.50)

Now the fun part, deciding how to use your homemade cheese!

* Citric acid, rennet and cheese salt can often be found at local beer and wine supply stores or in some specialty grocery stores.  If you cannot find it locally, you can order it online from New England Cheese Supply.


The first couple of times I made my own cheese I was sure I was doing it wrong, but I am always amazed that at some point it all seems to come together and I have cheese, so don't get discouraged.  I discovered the brand of milk I used can really make a difference in the finished product, so if the first batch doesn't work out, try a different brand.

I will be sharing some recipes next week that highlight your homemade cheese.

770 comments:

«Oldest   ‹Older   201 – 400 of 770   Newer›   Newest»
Angelmarie1111 said...

which brands of milk did you like the best?

Rwags said...

Can't believe how many don't have microwaves. Are you living in 1900?

RWags said...

I mean, to be honest, if I went to somebody's house and they didn't have a microwave, I would think they were really weird and pathetic. They are 30 bucks....get with the times. Then again, reading the posts, the anti-microwave people have a holier than thou attitude or idiotic conspiracy theories about the dangers of microwaves. Just don't stick your head in them and you'll be fine.

Thestatenfive said...

I live in a country where microwaves are new and expensive, so I'm neither weird nor pathetic for not owning a microwave...lol! I am an American living in the 21st century in a place where convenience items are not the norm. I have never thought that we have suffered for lack of a microwave. :-)

mmmcheese said...

"I would think they were really weird and pathetic."

Says the person who is currently attempting to create some microwave owners/non-owners religious war.  Seriously?

"Just don't stick your head in them and you'll be fine."

I'm gonna guess you've tested this theory personally a time or two too many.

(PS - I own a microwave - WHERE IS YOUR GOD NOW?)

ellijay said...

my husband has a cow's milk allergy and is really missing cheese since he found out!  Can you do this with rice or coconut milk?

Kim said...

Here's a list for dairy alternatives out there 
http://vegetarian.about.com/od/cookingtipstools/tp/dairysubstitutes.htm

Anonymous said...

I am sorry there are such angry people on here. The fact that you are learning English is awesome. I have not mastered learning Spanish yet but that doesn't stop me from tryin to communicate with people that speak it. Of I ever make it to Italy ( which I really want to) I will remember to try the real mozzarella. Although as Italy is known for its amazing food I will have tons of things to try. I don't understand why anyone got so angry about your post. People here are always trying to make Italian food so you would think knowing what mozzarella in Italy is would be helpful. Its to bad they didn't learn from it. Instead they bring up stuff about respecting countries. We will keep calling this mozzarella but I will always know that my Italian will never taste right.

Elke_21 said...

I don't have a microwave....I guess I am weird and pathetic. I also knead my own bread instead of using a breadmaker!! I did just get a flip phone though!! Can I please be cool now?

mandyrae said...

has anyone tasted this recipie?  i want to know how it is

Mirizarry72 said...

Shouldn't these comments be regarding cheese, or the recipe?  Much more productive than making judgement call on someones appliances/or lack there of.

Ryataun1 said...

I'm wondering if I can use my oven in place of the microwave.  I gave my microwave away, and really haven't missed it at all.  =)  Some people use them all the time, some people don't.

Dawna said...

Great idea. I am reasonably sure they were making mozerella BEFORE microwaves were even invented. So I am sure there are recipes out there (google is a good source ) to find said recipes. For argument sake this is how SHE does it. It doesn't mean you are a bad person for not having a microwave. That being said I am going to try it this way. Great idea...thanks

Bgharlan said...

WHO CARES ABOUT THE STUPID MICROWAVE!!  I just want to make cheese!!!

AshMarZep said...

Gross. 

Hembree said...

I want to try this!

Zelda said...

A lot of people with cow milk allergy are able to have goats or sheeps milk. Real mozzarella is made from buffalo milk, which also tends to be suitable for cow milk allergy. Taste-wise sheepskin milk and buffalo milk, will be closest to cows milk. Speak to your doctor about trying these, to minimize any possible negative impact as I don't know how badly your husband gets affected.

Renee said...

This is awesome!

Pthalo-blue2 said...

I used a tablespoon instead of a teaspoon of citric. It was not setting up properly. That seemed to help mine thicken a little better. Is the recipe written wrong?

Nicholette said...

I just made this today and my batch made less than a half pound. My milk did not say ultra-pasturized. I am wondering if unpasturized milk would make more.

Dingbatdinah said...

3. How do I convert the liquid amount to the tablet amount?
The conversion is 1/4 teaspoon liquid rennet = 1/4 vegetable rennet tablet.

I could only find the liquid so i thought i'd post this here in case anyone else didn't know how to convert it....

Keni said...

Did you add the extra citric acid after you put in the rennet, or start another batch? I am making some right now and after 10 mins I have few curds. Not enough to make an ounce. I am wondering if adding the citric acid out of sequence will work...

Lmkalpowsky said...

Does goats milk bother him as well? Rice and coconut milk may not have the fats necessary to make cheese, so goats milk may be a better alternative. You may have to try a local farmers market to get it though (depending where you live).

Sshandal said...

Can you store the cheese you don't use right away? How?

Dingbatdinah said...

I made this 2 weeks ago and it came out perfectly.  I used 1/2 tsp of the liquid rennet.  Today's batch was a colossal fail.  I forgot to add the citric acid before I heated the milk, the milk got too hot, about 120 degrees, and it never did come together like it did last time.  I'm definitely going to be making this again, cause I'm the one who screwed up!

and to store it, i wrapped it in plastic wrap.  they say the expiration date on the milk is you use is a good indication of how long it lasts.

Keni said...

I had the same problem and decided on 10 drops. The recipes in the booklet which came with the rennet said 5 drops per gallon of milk, the box said 5 drops per quart. I split the difference- it worked fine (though I waited twice as long as she said to, since my cheese had very few curds after 10 mins.)

Keni said...

Most likely you got more water out of it than she did when she yielded a lb. I do not have a kitchen scale, but I am pretty sure I got less than a lb as well. My cheese was very low moisture. You may also want to try waiting longer during the "let sit undisturbed" step. I waited 10 mins and had maybe 1/4 cup of curds. I waited 10 more and the whole pot was curdy. 

Donna Thomas said...

Hi,
I found this on Pinterest and just had to see where the recipe came from! I'm so happy to find that it's in a blog! I can't wait to try this! You not only show how simple it can be-but how fun it can be to do and to pass it along to your children. Mine are grown. But I'll be sharing and teaching my daughter this one. I look forward to being an avid reader of your wonderful blog. BTW I love the name & The Proverbs 31 In Action. I am a firm believer that we need to slow down and get back to the basics of life. So glad I found you.

HUGS~Donna
P.S.
I shared this & your blog on my FB page and my Twitter :-).

layla said...

can you just heat the cheese in the pot instead of the microwave? I stopped microwaving food years ago!

Barry said...

Why did you stop microwaving?

Jfarley24 said...

can this be made with skim milk? Lower fat mozz?

Jfarley24 said...

what is cheese salt? can you use sea salt?

Hualyn396 said...

Can't wait to  try this one. It sounds Wonderful.

Xthelement said...

Because it makes all the food you eat carcinogenic. Think about it what the microwave is really doing to the food. Its not just heating it up, it molecularly changes as well. 

Trimble said...

I had the same problem. Anyone???

Carol Earhart said...

This sounds great and is something I've been wanting to try. When you buy this cheese at the store and it says 'part skim' ...is that because they used part skim milk? And if so, have you tried this? Thank you for posting!

Trimble said...

I think my problem may have been that I was only using a 5 quart pot so there was only about an inch between the milk and the top of the pan. Any ideas if that could be it?

Onion said...

This is absolutely not true. Microwaves simply heat the water that is inside of the food. It absolutely does not chemically change the food. There have been studies that have shown you cannot get cancer from eating microwaved food. You are more likely to eat carcinogens from food cooked on a grill since that type of cooking does make carcinogens and a microwave is incapable of doing so.(Certain plastics heated in the microwave can cause the creation of carcinogens but no food heated in the microwave runs any risk of being harmful) 

Krissi said...

I agree, microwaves are essentially light waves passing through your food at a specific frequency. It makes the water molecules vibrate and turn which makes friction and then heats your food. Look at a light spectrum and you can see the amount of energy in the light wave. I would recommend using glass bowls if you are afraid of the carcinogens from plastic leeching out.

Megan K. said...

Where do you buy rennet, cheese salt and citric acid? I have not been able to find those items at my local grocery store.

Megan K. said...

Sorry. I just saw the website where I can get the ingredients. But what kind of rennet tablets did you use? They seem to have animal and vegetable.

Anonymous said...

I had the same problem but I was able to get a curd by adding more citric acid and heating again.... we didn't have actual citric acid but fruit pectin which has citric acid in it and was as close as we could get

Samuel Slaugh said...

looking at the picture of the measuring spoon with the citric acid, she used a full tablespoon (15ml).

Samuel Slaugh said...

a simple answer is that rice and coconut milk lack the necessary proteins to make cheese with rennet. rennet ONLY curdles casein, a protein only found animal milk. "cheese" made from plant "milks" use other methods to create a curd, similar to the process for making tofu.

Samuel Slaugh said...

Out of curiosity, which brand of rennet did you (or other successful cheese-makers) use? I used Junket rennet tablets, and I never got the smooth looking curd seen in the picture.

Stacey Landa said...

Uhm... that's actually what heating does.  It changes the molecular structure of an atom.  So anything you heat, you're changing the molecular structure.  No matter what you use to heat it.  Microwaves simply target the water molecules in a food, causing them to change structure faster than convection heating. 

Eat.Style.Play said...

OMG i didn't think it would be that easy! I want to try it! Thanks for posting! 

Karin Tracy said...

Is rennet required?

jennifer zac said...

I was wondering the same thing.

Sarah said...

I think you'd want to use animal

Sarah said...

yes, rennet will help the cheese to curdle.

Julie said...

If I wanted to try this, do I have to use a whole gallon? What would the recipe be if I only use 1 litre?

Tamryn_ann said...

what if you dont have a thermometer?

Andrea said...

Wow! I am so doing this!

Susanna said...

Is it possible to use liquid rennet instead of tablet?

Kim said...

Which brand of milk do you prefer to use?

Randdalina45 said...

Is it possible to use low fat or fat free milk to make this cheese?

Kesjls1 said...

Can I use liquid rennet and if so would I still use 1/4 cup cool water??

Tchaisson said...

 i second this question

Alicia K said...

Apparently there are different kinds of Rennet: animal and veggie. Does it matter which one you use on this recipe?

Hailea said...

Animal Rennet for this one! and yes you'd most definitely need a thermometer.

Valerie_charles said...

Holy crap...seems worth the extra $2 just to BUY the darned cheese.  My time is worth way more that the money saved and this business looks crazy.  I guess if you love this kind of thing...

Mindy said...

No preservatives!

Vowens911 said...

I try to not use the microwave anymore, would heating it in an oven work the same, but maybe just take longer?

Mary said...

Where do you get a gallon of whole milk for $2.39?? It's around $4 here in PA. Which, when added to the cost of the other ingredients and the time it takes to make the mozz...isn't really all that cheaper than just buying fresh mozz! 

April Ellen Deming said...

Microwaves are not healthy!  They destroy the molecular structure of foods and cause mutations in human cells.  NOT GOOD.

Mikkiilea said...

milk is about the same around here, but keep in mind with the citric acid and rennet you can make LOTS of batches...so if you buy lots of mozzerella, in the long run this would still turn out to be cheaper

Christian said...

Do You have documented proof for this?  I

momma said...

WOW!!!    Doesn't anyone see the fun making this with their daughters or grandkids...It would be just about magic in their eyes...thanks for the project I know my grandchild will really like it....☺ ☺

Dingbatdinah said...

I agree with you Momma.  and it was fun! and I made it all by myself.  If you think it's too much trouble, then don't do it.  it's that simple.  But don't think the rest of us are crazy cause we like doing it!  I love any excuse to be in my kitchen (except cleaning it. LOL)   And yes, in my area the milk at kroger was about $2.59 or so.  Sorry if you have to pay more.

And I like the pride I take in saying I made it from scratch.  A lot more fun than "Yeah, I bought this at Walmart" or whereever.  As the old saying goes, to each his own.

And if you think I'm nuts for making this, I also make my own yogurt and sour cream, and a host of other things.  Its a personal choice.  Just like some people on here say they don't use a microwave.  It's a personal choice.  I don't think it's anything to argue about.

Ok, off my soapbox! LOL!!!

Janay said...

Thank you! She wasn't trying to offend anyone, she was just letting is know that true mozzarella cheese came from Italy and it taste heck of a lot better than ours lol. Calm down people, IT'S JUST CHEESE!!

Anonymous said...

Agree

Geveretjeanine said...

I love to cook and this seems very easy to make but the idea of using the microwave in the end will deter me from using this recipe. I do not use microwaves at all. They are very unhealthy and they destroy the value of the food. Anyway,your end product came out nice. Maybe you could modify and post a version that eliminates the use of the microwave.

LOURDES FROM CHINO, CA said...

April is a pooper! Did she really have to be negative about that?! Some people just always have to ruin the fun! So sad!

LOURDES FROM CHINO, CA said...

Great point miss! Why pay $7/lb! And I bet it tasts better making it yourself! ;-)

Missy said...

Tell me where I can find this info. I have used a microwave since they first came out. Myself and my Family seems to still be doing fine. Mutations? Huh?

Missy said...

Looks like fun, but not sure I would use that much cheese at once. Wonder if I could freeze it?

Shirley H said...

Thank U so much for taking your time to share! GOD BLESS U! :0)

Susanheindel said...

Looks great! We don't have a microwave...any ideas how to do this on the stovetop? In a double-boiler, perhaps?

Dashurst said...

I am going to make this with my boys. We are always looking to try and do something we never have done before. We love making our own home made pizza. Why not go the next step and make the cheese as well. Fun! Thanks for the info. Can you tell me what milk brand you like to use?

Caspatton said...

Wow! I really have to try this next weekend.  Do you have any way to add smoke flavor without the full smoking procedure like I do meat?  I love smoked Mozzarella and it is very hard to find.

Batya said...

I think most low-fat cheeses are made with 2%, I would try that instead of the skim.

Batya said...

Always look for scholarly research instead of just believing the "hear-say" on the internet. 

sixeggroll said...

I don't know if anyone else is having any trouble but I can't seem to get this right. I have cooked for 51 years and don't know what I am doing wrong. I am deteremined to get this. Anyone have any special hints?

Lois said...

yummy great idea nice & fresh

Anonymous said...

Omg I just had a conversation about morons like the ones in the comments talking about "real Italian" bs. It is so irritating!! Nobody claimed to be splitting the atom here and nobody claimed this was fresh from Italy. It's like someone correcting you when you say you like Chinese or Mexican food and they feel compelled to tell you what we have in the US is not authentic. Seriously were you confused? Did you think on my lunch break I flew to china and back and now I'm raving about authentic food. No idiot I'm talking about the place in the strip mall next to the nail place and the laundromat!!!

Jenna said...

Could I use liquid rennet? I have everything I need to make this except rennet tablets. 

Ankur Ojha said...

I am vegetarian and would prefer not to use rennet. Is there is a substitution for that?
Thanks. 

Vanessa Brubaker said...

I like that you were using a Pampered Chef batter bowl :) Sounds like a great recipe to try!

Amber Trumann said...

Ankur, I found this... http://www.cheesesupply.com/vegetable-rennet-tablets/

Csgillen said...

If you tell me what is going wrong or the problem you are having I can try to help you.  I learned to make mozzarella but instead of using the microwave I heat the whey to 175 degrees of the stove top and drop balls of cheese about the size of a golf ball in let it warm ( the inside temp needs to be 145 degrees to stretch and pull it).  I stretch and knead then put t back in the hot whey.  Ten stretch and pull again.  When the cheese is shiny it is hot enough and can be kneaded into a ball an eaten fresh.

Csgillen said...

Look above under csgillen, I just explained it.

Jenna said...

They make vegetable rennet. That's what I use for cheese making.

Jenna said...

Just finished making it! It's not as shiny as yours but everything worked very well.

Anonymous said...

Mmm yummy bet it would go great with a nice piece of veal. Nom nom nom

Matt Judd said...

 1/4 tsp = 1/4 tablet

Bigmans said...

Looks simple and I'm inclined to try it. Except... you failed to count the costs of the other ingredients besides the milk. Rennet is (here in The Netherlands) quite expensive: about $ 80 per 500 grams... But then again, the fun of making your own mozzarella will be worth it. For "real" mozzarella you should use buffalo milk, not regular cow milk. Makes a hell of a difference in taste!

Nikkster367 said...

I just got all of my supplies delivered from New England Cheese Supply and am ready to go except for one question. Preferred Brand of milk to use?? I've seen it asked several times but after pages and pages of scrolling never saw an answer.

Mikaelah said...

Is there a way to do this that doesn't require microwaving? We don't radiate our food. :)

Karen Christensen said...

My first batch looks more like soft Ricotta cheese...I am going to try a different milk and see if that helps.  Anyone have hints on how to make sure it will turn out?

Jami Creager said...

I've seen a few different ways to make mozzarella and this is by far one of the easiest I've run across. I can't wait to try it out! 

Erin B. said...

I was thinking the same thing.  Milk is expensive, and we go through about a gallon a day as is.  However, we went to our local whole food store today and they had gallons that expire tomorrow reduced to $2.99.  I know the major grocers have such a quick turn over they rarely have to reduce the price to move it, but a smaller grocer may be worth a shot!

kewkew said...

Love mozzarella. 
Would love to try this

Syds1girl said...

Thank you SO much for this easy, great looking recipe! I LOVE mozarella and hope to try it from goat milk, as my hubby can't have dairy! I'll let you know ( :

Anonymous said...

Ive made this recipe 4 timed now and it is always stringy. When I start to pull it at the "stretchy like taffy" phase it breaks. Any tips?

Anonymous said...

I've made this recipe 4 times now and it keeps coming out very stringy. It breaks and rips when I get to the pulling stage. Any help or suggestions?

Chattyface2001 said...

 I did not know that. Where can you get Buffalo milk?

Chattyface2001 said...

I am so happy for the recipe. We love Moz and I can't wait to try it. It looks easy, and sounds dee-lish !

Dalton_540 said...

I could only find liquid rennet...not sure how much to use

kathyB said...

Boy has milk gone up!  Mine was $3.29 in Walmart.  I just got it into the ice bath.  I poured the curds into a sieve.  It went faster but next time I'll use cheesecloth in the sieve since I only got 13.5 oz. Can't wait to try it.

Anna Gossoo Smith said...

I had the same trouble.  It never got sticky enough to stretch.

Melisswa said...

WHAT WAS THE CHEESE CLOTH USED FOR.   

Anonymous said...

Oh my word, it's just cheese!!!!! Calm down.

Heidi Tellervo Seppälä said...

Thanks so much for this! I will try one day for sure :)
(to the previous poster- the cheesecloth will better filter your cheese, so you don't lose tiny bits of curd through the sieve ;) )

Anonymous said...

I'm not iIalian....I found nothing wrong with you saying it wasn't authenitic mozzarella cheese. It's not like you said it's disgusting or anything. You're fine, don't worry about the insults. Some people just like to pick an argument over the lamest things. ;-)

Anonymous said...

I have a microwave and a dishwasher....I've never use either appliance.....and don't mind it at all :-)

anon said...

Do you know if you can use lowfat or nonfat milk?  Love my cheese but really have to watch the fat...

Anonymous said...

Thanks for the information. I apologize for everyone's rude comments. It's a great idea and looks fun. I could definetly use it in science to show chemical reactions and they have a tasty treat. Thank you for sharing and you did a beautiful job showing how.

As for all the rude people. Stop being show hateful. You took up so much time fighting. You spend your day making a blog explaining how to make it and post it for people to say. Release your annoyance elsewhere she did a great job

Erikanicole03 said...

Just finished making mine!! It turned out perfect... I used the Wal-Mart brand of milk (Great Value). I also used Junket Rennet tablets, and if you use those, a word of caution to you---I got really discouraged waiting for my batch to curd, thinking I had messed it up. In actuality, apparently those Junket tablets have significantly less rennet concentration than some other brands, even if they're more readily available. So with that, you have to use double the rennet (1/2 tab) and wait 1-2 HOURS before it will curd. Just keep the lid on your pan and don't touch it or cook it when you get to that stage. You also have to cook it on the cooktop at 108 degrees for 35 minutes after it curds. So, needless to say, I got online and ordered some real rennet for next time, but just so you know, it can be troubleshot if needed. And I have the satisfaction of saying that I made my own cheese... I made my husband do a happy dance to show me how proud he is ;)

Sara said...

 Not sure if you have a Kwik Trip gas station?  Our gallon milk there is about $2.39..  I don't buy my milk at the grocery store unless its on sale..

Sandoo4 said...

Please post credible citatations when posting allegations.

Sandoo4 said...

I would think not for cheese, but I use sour milk in other selective recipes. I freeze it in one cup quantities and use it in some sour milk/buttermilk pancake recipes, or as a replacement or addition when cooking with sour cream. It is always cooked in the recipes and many times adds a much richer flavor than buttermilk.

Sandoo4 said...

I have... that as well as other cheeses. I found no problems.

Joesgrl90 said...

Thank you so much for sharing this recipe - I can't wait to try it. 

FoodAddict said...

Buffalo (Water Buffalo) Milk Mozzarella is soooo wonderful...especially with sliced home-grown tomatoes, basil and extra virgin olive oil and a bit of sea salt or balsamic vinegar!
Wish I could buy the buffalo milk to make this.

Laura Farmer Zielke said...

Could you make this with soy milk?

Elizabeth said...

Heating can to both actually. It can physically change the state of an atom, and it can chemically change the state of an atom. Therefore, microwaving does both. For example, it can boil water. But after the water is cooled, it's still water. That's physical. An egg however, after it is microwaved and cooled goes from a raw egg to a cooked egg. After cooling, it's different. That's chemical. Is that bad for you? Probably not. The problem that arises from microwaved food arises from heating food conventionally too, destroying micro nutrients like vitamins and antioxidants.

Heather Vanity Georger said...

mine didn't get sticky either unforutnately...it was still yummy tasting though

Kimber Coley-Beech said...

You had me until the microwaving part! I have read lots and lots of studies on microwaving and we just are not using one... Ill have to research on ways to do this without the microwave!

Tracey said...

I have tried and tried this before and I can never get it smooth and mozzarrelley for some reason. It ends up more dry and crumbly like a feta. Seems the more I do, the worse it gets.

I tried it in the microwave a few times and I've tried it in hot water like they used to do, but it was too hard to handle that way.

Any tips would be appreciated. I can't really get it fresh around here anymore, so it's either make it or go without.

Tracey said...

That's how they used to do it. I tried it, but as I posted above, I could never get either way to work for some reason.

FivSonsMom said...

No, Stacey, that's not true. Heating a substance causes the molecules to move faster, which makes them farther apart due to hitting into each other. I can't say that no molecules are not changed, but the changes that do occur are such as proteins that are broken down. They do not become carcinogenic. Microwaving in plastic- that's another story- because the plastic boils and the "steam" from the plastic gets into the food. That IS carcinogenic.

greenie85 said...

I live in Japan on an American military base, and we do not own a microwave either! We actually decided to not purchase one because they are so expensive and we do not have room for it. I agree, we have not suffered for the lack of one, though it does make recipes like this one a bit more difficult.

Pettalwing said...

I'm sure. You can contact the folks at New England Cheese. My aunt owns the company and is more then willing to help anyone. She also offers weekend classes on cheese making. Check out the web site:
http://www.cheesemaking.com/

Pettalwing said...

Yes, but it works the best with whole raw fresh milk.

Pettalwing said...

I bet you could buy the kit from
http://www.cheesemaking.com/ This is my aunts company and I don't doubt she sends worldwide.

Pettalwing said...

The secret is really fresh whole raw milk. The kit http://www.cheesemaking.com/30-Minute-Mozzarella-Ricotta-Kit.html does say that it's a mozzarella and riccota cheese recipe.

pthalo-blue2 said...

You can use any salt that is not Iodized. That is what they told me at the cheese company.

Marcy James said...

Where did you find your metal thermometer? Mine broke after 35 years use and I haven't bee able to replace it.

Me said...

Why not? The word radiate comes from 'energy from a radiating source' rather than radiation in the harmful sense. It's no worse than sunlight. Microwaves are nonionizing and don't chemically change the things they heat.

ThinkPeople said...

Enough about the microwaves... if this was not true the baby boomers would all be dead by now!


So what happens when you nuke your food in a microwave oven? Well, for a start you're not nuking it: you're actually heating it with low frequency electromagnetic energy, the energy is lower than light, another form of electromagnetic energy.Microwaves penetrate more deeply than light, and heat food by rapidly vibrating water molecules. When a microwave oven is turned off, there are no microwaves left behind in either the oven or the food.Unlike ionising radiation from nuclear energy, low frequency electromagnetic energy (microwave ovens use a frequency of around 2,450 Mhz) has little or no ability to break strong chemical bonds..For this reason, there is not any substantiated evidence it causes undue chemical changes in food and creates toxins, he says.But what about nutrition? The majority of research suggests microwave cooking is just as nutritious as other methods and may have some benefits.In general, because you are able to heat food much more rapidly, retention of vitamins is higher. And nutrient retention, especially for the water soluble vitamins B and C, is better than other cooking methods such as boiling where the water soluble vitamins are often thrown out with the water.In fact, microwave heating has been used to improve extraction of nutrients from foods. As foods cooked in microwaves don't brown, microwave cooking also helps to retain amino acids such as lysine. ~Harvard Research Findings

ThinkPeople said...

False.

Brittany said...

I guess people don't take chemistry in high school any more! I'd love to use some of these comments as the basis for a test question in my college chemistry class. :)

AnonyMOUSE said...

your MD is a sham

Anonymous said...

I feel like you were simply trying to inform the blogger that this isnt real mozzarella cheese. You weren't rude or offensive. I feel like some people just intently scan comments to see where they think they can start an argument or stand up for someone. To each their own, but to go so far as to call u rude, or an sss was totally wrong. U people need a life.

Adrianna said...

That's a new one!

Philipp Steinweber said...

have the same question, simply due to the lack of a microwave (which is not so common in europe)

connie said...

I tried it. I had to use more citric acid (1.5 tsp) and I had to use more rennet (1/2 tablet) never got to the curds till i used the extras above. then it never got stretchy. just kind of dry. anyway. I gave it my best shot. ended up with two cheese balls that will need to be shredded onto pizza cause its dry and hard.
I try again soon. need to figure out what to do with acid whey left over. would love to make something with it since there is so much left after making cheese. not much to do with acid whey except feed animals and plants. any thoughts?

Jessica Lutz said...

Ok

Jessica Lutz said...

Ok

Sparks Dubious said...

This looks pretty awesome! Thanks for sharing.

(a lot of the commenters made my head hurt.)

Anonymous said...

Well I am going to make this and I will be telling all my friends I made cheese at my house because this is America and I can say whatever I want. Oh and all you guys that where rude to each other and the cheese maker, I hope you can find something better to do with your time.

Anonymous said...

Jesus! It's cheese people! Get over it! Do something productive with your time!

Anonymous said...

I used raw goats milk and it didn't work at all. Any suggestions what might have happened? I was very discouraged :/

Amy said...

Can this be made without the citric acid? I'm allergic to sulfites, which are in citric acid. Thank you.

Stephanie said...

I'm going to try making this but I wonder if 2% or even skim milk will work. I'd love to make a lower fat version. Any thoughts?

yup said...

naturopaths are not MD. They are not required to go to medical school, they go to a different masters program specifically for naturopaths that focus on herbal and non-traditional remedies. Not really emphasized is evidence based practice or peer reviewed scientific research...

Crystal Prause Brashear said...

We drink raw milk in our home. I am assuming I can do this with that kind of milk too, right?

Rebecca Witt Bate said...

I think people need to remember the saying " if you don't have anything nice to say, then don't say anything at all!" geez she posts a fun recipe and people are ripping her to shreds!!!!

Anonymous said...

Laff... this is like "days of our lives" cheese addition... i was quite entertained reading your online war of the cheeses.. i think you all are right and wrong. No one will come to a full agreement were humans... and mostly women. Haha continue the buffalo/cow war i need something to read at night... drama exciting to watch.. shitty to be involved!!!!!

Mr. Sand said...

Microwave doesn't really kill nutrients in food. Not really. but the containers that you microwave your food in can cause it to be not so good for you. :

Anonymous said...

Cant wait to try....thanks for sharing ur recipe!

Emarie said...

no, you can not.

Courtney said...

totally and complete disaster... but I kept with it, and we have a small loaf (I am guessing maybe 6 oz) of mozzarella cheese cooling in ice. I messed up and added the citric acid at 90* instead of heating it with it, and then read my rennet tablet instructions that called for 1/2 a tablet, so I ended up adding more to my milk after taking the first, small amount of curd out. It never got to a cube stage, but I strained it and like I said, it worked out!! Thanks for the recipe and the photos. I think I will try it again, but will follow the amounts listed with my rennet tablets, but again the photos and the "I was sure I was doing it wrong" made me finish the project. My kids are impressed.
THANKS!

Tami Baker said...

I hate when people start their sentences with "Umm...". It's so condescending.

Claire said...

Okay, I'm definitely doing something wrong. I can't seem to get it to stretch. All I'm getting is a cheesy paste....Any thoughts?

Rebecca Hawks said...

Ok I don't know what happened. After bring the milk up to 90 degrees and pouring the rennet in, it never gelled. Any ideas?

Rebecca Hawks said...

I had the exact same problem. Still looking for an answer.

Christina said...

I cant wait to try this, my boys adore mozzarella. I'm not sure about finding all the ingredients but I'm sure I can find an online place. Thanks!

Anonymous said...

A naturopathic doctor also told me I could never get pregnant because I pierced my belly button. Pregnant first try.

Anonymous said...

Love this and for all the I'm Italian or my husband lived in Italy blah blah blah get over it move on find another blog that you can rain on cause quiet honestly this is cheese and the blogger did not post it for you to criticize. Take off you white wig and quit judging, it's not your blog if it concerns you so much go start your own and show how to make your own! It's just rude to be a know it all I accept this for what it is and will make it and will enjoy every bite of it!!! Thank you

Kim said...

Made this tonight with a regular gallon of pasteurized whole milk. I thought I was just going to end up with Ricotta, but low and behold, the hotter it got and the more I worked it, the stringier and shinier it got! It finally turned into Mozzarella! WooHoo! Thanks so much for the recipe, it works great.

Kelly said...

I have your aunts email bookmarked but question if I have a problems trying this for the first time do you think it is ok to call and ask for help?

Shelley Tustin Chamberlin said...

I made this with my granddaughter when she was 6, she is 10 now and remembers it and mentions it often. The memory as stuck with he and I also took photos f the if fervent steps so she an show her kids and grandkids someday. Definitely plan to do I again and again!

NoCheeseHere said...

I tried doing this today. Used pasteurized (but not ultra pasteurized milk) and did everything according to the recipe. It didn't work. My cheese looked like ricotta floating in milk, and didn't even com close to a sold curd. Any ideas as to what went wrong?

Cariruth0829 said...

After 10 minutes of letting it sit I still had liquid :( the directions with the Rennet Tabs say an hour!

Kimberly said...

my, my, my...those comments!

Jen's Favorite Cookies said...

I've been wanting to learn to do this! Thanks for a great post!

Brittany Snook said...

Store brand milk in Hastings, MI is $2.49 at Walmart, but a pound block of cheese is almost $9. You only use a little bit of the other ingredients so I would much rather make it at home since it takes a relatively short amount of time and can make a big difference in price depending on how much cheese you use. Even if your milk is $4, that's around half the price of the store bought cheese when you take into consideration how little of the other ingredients you use and can use again. That can make a big difference.

Isuannette 03 said...

Would this work if I use lactaid milk? I'm lactose intolerant and be cool if I could make lactose free mozzarella cheesse.

Bella Griff said...

where can I get the rennet tablets

Bella Griff said...

this is wonderful can't wait to make it, there is nothing better than old tradiions , I can' t wait to make my on mozzarella and serve it with fresh tomatoes and basil wonderful, just wonderful

Ashley said...

I hate when people spread these false rumors of microwaves causing cancer without knowing what they are talking about. Please go to the library and find a high school science book that explains how microwaves work. The food does not "molecularity change" as far as atoms physically changing to other atoms. If that happened, then university labs would not need to spend millions on equipment that actually DOES change and warp molecules. Sure it can change the physical state of atoms (solid to liquid), but eggs do not suddenly becomes non-eggs with a little heating.

Heating plastic containers has been link to the release of carcinogens, but in all those studies they are heating the plastic for around 10 minutes or more. I have never put anything in the microwave that long. This release of carcinogens is also in a much smaller amount then a wide variety of carcinogens we are exposed to everyday, including pollution. Unless you have a whole house air filter and where a mask when walking outside the amount of carcinogens released from plastic in a microwave isn't nearly as dangerous as living your life.

I'm not trying to be condescending, but you honestly don't understand the fundamentals of a microwave and are probably skimming over the scientific studies related to them...or worse...reading the summaries the University's PR department puts out which almost always hints at something sensational when the meat-and-potatoes of the study doesn't come anywhere near claiming what the summary says. The problem is when you don't understand, you spread false statements which can cause paranoia and silly things like "not using a microwave because it causes cancer". It doesn't.

Jill said...

What fascinating comments. I never knew so much about the price of a gallon of milk or microwave technology. Love it!

Eddie said...

I believe that your ingredient amounts are incorrect. We have dont this twice with nothing, so we have wasted a total of $10 almost. You might wanna take this off the net or check your stuff to make sure that it is correct so that people dont go and waste money. But Thanks for your web.

Trisha said...

Please see other post, there are 3 to 5 other people that had the same issue. This really needs to be fixed, we are all losing money.

Coyoty said...

Radio waves, actually.

ANN said...

Make sure you are using a stainless steal pot! Also, if you are using goat milk, it can take up to an hour to curdle.

Anonymous said...

You are being very rude and hateful. I hope you dont live in the South. Go back to Italy if you like to be mean.

Anonymous said...

Awesome and you make it look so easy! I must repin this, then try it!

Anonymous said...

I'm Italian also...but I'm going to try it for the hell of it just because I like to try new and different things in the kitchen. That's the while point of pinterest and sharing ideas.

Tara said...

We just made some using this recipe. It's not as shiny or as stringy as we had hoped, and also a bit salty. So we're going to try again using less salt and heating it more in hopes that will help it be more of the consistency it should be.

Patsy said...

I know this post is about cheese but I have to add that microwaves change the structure of food as well as water. You loose nutrients. Look it up. But I'm still using my microwave to make this cheese. Sounds great.

Anonymous said...

Mine I had to let sit in the pot for longer than the recipe said (about 15-20 minutes total) and then i stirred it for about a minute and it would start to curdle. Hope that helps ツ

Anonymous said...

Thanks so much for posting this! Even if it's not 'real mozzarella' it still tastes amazing and really works even with raw goat milk! ツ

Bigmans said...

Yuo, your aunt does, but the shipping costs to The Netherlands are almost as high as the starters kit... :-(

Bigmans said...

How much is 1/4 rennet tablet in grams? Rennet is not sold in tablets here...

Bigmans said...

Don't you know of any (water) buffalo farms in your country? In The Netherlands we have about 9, usually former cow farms.

Anonymous said...

Just for the record, for anyone saying "wikipedia said.." don't believe it. Wikipedia is NOT a reliable source, anyone can get on there and make things up. Lol

Alice said...

Cool idea! I want to try it out :)

I'd also like to say that this whole debate about mozzerella cheese is incredibly lame. Do you understand that you're arguing about CHEESE?! get a grip. First world problems...
It's FRIGGING CHEESE!

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