One of the best ways to see if cheesemaking is something you’ll enjoy is to try making a homemade Mozzarella.

When you have all of the ingredients and supplies available to make this tasty cheese, it should only take you 30 minutes to complete the work. It doesn’t require any waiting or aging, and the result will taste better than anything you could find at the store.

You’re going to need citric acid, rennet, milk, and salt to make a 30-minute Mozzarella. Here’s the outline of the recipe.

• One gallon of whole milk.
• 1.5 teaspoons of citric acid.
• One rennet tablet, crushed or 0.25 teaspoons of liquid rennet.
• One tablespoon of kosher salt.

Raw milk is going to give you the best Mozzarella cheese. If this option is not available near your home, choose an item that isn’t ultra-pasteurized or homogenized.

You’ll also want a pair of rubber kitchen gloves to work with the cheese and a digital thermometer.

Instructions to Follow for Making a 30-Minute Mozzarella

Use one cup of water with the citric acid to prepare a solution. Stir it until the mixture dissolves entirely, and then set it aside.

Mix your rennet tablet or one-quarter teaspoon of the liquid variety into 1/4-cup of room temperature water.

Pour the milk into a stockpot while adding the citric acid mixture. Stir gently over medium-low heat until the liquid reaches 32°C. Remove from the temperature at that point.

Add the rennet mixture, stirring gently and consistently for 30 seconds. Then cover the milk to let the mix convert to curds over the next five minutes. You can test to see if it is ready by slipping a wooden utensil along the edge of the pot.

If it pulls away quickly, it is ready to go.

If your mixture is still liquid, give it another five minutes – or however long it takes to set.

Make slices in the gelatin-like mixture with a knife or spatula. Go to the bottom of the pot, cutting it in a cross-hatch pattern before placing it back over low heat. Bring the curds up to 35°C. Be gentle with stirring to avoid breaking up the curds.

Once you reach the correct temperature, remove the pot from the heat. Let it stand for about ten minutes. Then place a strainer over a bowl while using a slotted spoon to scoop out the curds. Gently press them to squeeze out any remaining whey.

The curds need to drain for about ten minutes until they become a large mass.

Using a clean cutting board, start stretching out the curd to form the cheese. Heat the remaining whey to a warm temperature (about 45°C) or use hot water to encourage the Mozzarella to pull without breaking. Let gravity do the work to create a silky, elastic cheese.

If the Mozzarella gets stiff, return it to the hot water or whey until it becomes a workable temperature again. It usually takes about five stretches.

Once you have it shiny and smooth, it is time to turn the Mozzarella into a ball. It takes a little strength to twist it into the correct position. You may need to put it in the whey or water to get enough movement.

Mozzarella sets in a bowl of ice water for about three minutes once you have it in the ball. If you want more flavor in your cheese, place it in a bowl of salted whey at room temperature for about 15 minutes.

Once you take it out, pat the cheese dry. Drizzle it with some basil and fresh olive oil before slicing it for a fun meal. Fresh Mozzarella needs to be eaten within 48 hours.

For a more in-depth look at How to Make Mozzarella Cheese at Home watch this video

Video Credit to Cook With Us