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Making Quick Mozzarella at home

Making Quick Mozzarella at home

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Remastered from my original Mozzarella cheese video. I have updated the recipe as I found that there was not enough rennet to compensate for the addition of the lipase, and I took on feedback and recorded a voiceover track that fully explains the process of making quick mozzarella.

This delicious cheese is quick and easy to make at home. We use a microwave oven to speed up the process, helping us to make about 500 gm of cheese in around 30 minutes.

Non-Microwave method
If you don’t have a microwave, you may want to put on heavy rubber gloves. Heat the reserved whey to at least 80°C (175°F). Add ¼ cup of salt to the whey. Shape the curd into one or more balls, put them in a ladle or strainer, and dip them into the hot whey for several seconds. Knead the curd with spoons between each dip and repeat this process several times until the curd is smooth and pliable. There is no need to add additional salt. Finish off with the ice bath for 15 minutes.

I recommend our Mozzarella Cheese kit for this cheese;

Check out my other cheese tutorials;

Help fund the next cheese making video by pledging your support at Patreon;

For written recipes;

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47 Comments

  • ljf3 on July 6, 2019

    Tried this it works and was tasty

  • Leo on July 6, 2019

    Why 1k dislikes, they musta thought dis i like

  • RhondaG Designs on July 6, 2019

    Can i use the oven instead, if so what temp and time.

  • Amr شكرا جزيلا on July 6, 2019

    قناة حلوة اوى ومعلومات مهمة ورائعة

  • Devendra Patel on July 6, 2019

    I am trying as you guide but i do not know why my cheese looks like cheese, shine like cheese and by touch feels like cheese but when i use it i can get the string ( long thread ) on pizza or food. what can be the mistake ?

  • Suthseaxa on July 6, 2019

    Any idea why my mozzarella is grainy and doesn't stretch?

  • Marianna on July 6, 2019

    Thanks again for all the info

  • WH6FQE - RC Anderson on July 6, 2019

    Unfortunately, all of our milk in Hawaii is "Ultra Pasteurized" instead of just being pasteurized because of the shipping time from the mainland to Hawaii that it has to endure since we no longer have our own dairies. I have not been able to get it to work for making cheese yet.

  • Angelina Amira on July 6, 2019

    Cheese…. 🤤 mr. Gavin, would u like to be my dad? So that i can watch you do those cheese while I’m watching you with a glass of wine in my hand.. 😅

  • Darla Wright on July 6, 2019

    Do you need the lipase?

  • Justin Read on July 6, 2019

    Love it as always.

  • Lissy Chadwick on July 6, 2019

    I follow U on tiktok

  • Ryan Pate on July 6, 2019

    Hi Gavin, where do you purchase your rennet? Everywhere I've purchased it in the past seems to have provided me with bad rennet and I really really want to make me some cheese.

  • Service Dogs on July 6, 2019

    Do you buy the acid to the stuff you need to make this cheese with I eat tons of mozzarella so I would love to be able to make this it would save me a ton of money

  • Nicole Mack on July 6, 2019

    Can you freeze this cheese for use later?

  • Lame Aker on July 6, 2019

    Can I use ascorbine acid (vit. C) powder instead of the citric acid?

  • Helen Maicoo on July 6, 2019

    Seriously! lol I'm from the Caribbean.. it's very hot . Can mozzarella be made at home where the room temperature is about 32 degrees Celsius? Thanks

  • georghe hagi on July 6, 2019

    What is lipase for here? What happens if not used?

  • Marianna on July 6, 2019

    I made a second batch based on your advice after the first failed and this time it was perfect (the problem was too little rennet). Thank you. BTW, although I know you recommend the unhomogenised milk it is so much more expensive that it is not viable for me, but with the addition of the calcium chloride the basic coles or woolies full cream milk worked well for Halloumi, Mozzarella and whey Ricotta (all I've tried so far 🙂 )

  • Saleh Al-Derazi on July 6, 2019

    Hi Gavin, I only have powdered rennet, how should I substitute it?

  • Helen Maicoo on July 6, 2019

    Nice voice 🙂

  • Helen Maicoo on July 6, 2019

    I have tried too many times! Need help! My problem is I am just trying to make mozzarella with 2 liters of milk . I’m just using citric acid and rennet.. it’s pouches of granules . Each pouch is for 50 L of milk . I know I bought the wrong stuff from Amazon. I don’t have any pots that are more than 3 liters.

  • Guilherme Faro on July 6, 2019

    Gavin, i have a question. I store the mozzarella balls with water and salt. The next day, the balls start losing the "skin" and begin to flake. How can i fix it? Thank you

  • Trunks Vegeta Briefs on July 6, 2019

    I’ve heard you say in other videos that goat milk eliminates the need for lipase

    Extensive research has told me that a good portion of lipase enzymes survive the process of making powdered milk

    Goat milk has significantly more lipase than cow milk

    Could I just use regular cows milk for my actual cheese and replace the lipase powder with a bit of powdered goat milk

  • itsmapleman on July 6, 2019

    I don't understand why my mozzarella is all crumbly instead of sticking together. Need help please. Is it the microwaving part or is it the rennet I use? I follow everything step by step. I've done it with different milk and different procedures, but they all turn out to be some other crumbly cheese.

  • cricketol on July 6, 2019

    could you vacuum pack it for it to last longer then 1 week?

  • Lucy Smith on July 6, 2019

    OK, now I have to make Mozzarella cheese! Great video… thanks.

  • I was told its best to use farm fresh because its not pasteried or homogized. Is this true?

  • D Noss on July 6, 2019

    You didnt say what the next target temp is before adding the rennet?

  • D Noss on July 6, 2019

    What if I wanted to use 6lt of milk?

  • Brian Chrisman on July 6, 2019

    I've tried this 5 times now and I get ricotta or cottage cheese. My curds form nicely but when i strain them and go to microwave they never release whey and just look like a curdled mess. Basically ricotta. Any ideas? I've tried 3 different types of milk none of it ultra pasteurized only pasteurized.

  • Mawmaw Sue on July 6, 2019

    Can I come live with you?

  • Mike Eaton on July 6, 2019

    Tried this recipe last week and the resulting mozzarella went down a storm on Friday pizza night. Planning the second batch.
    I have access to raw milk direct from a dairy with no pasteurization or homogenization, just cooled. Does this mean I can exclude the lipase and calcium chloride?

  • christian burzese on July 6, 2019

    I like the RuneScape music

  • Precious Glimpses Roundhay on July 6, 2019

    I wish you used lights while recording

  • Alexander Ault on July 6, 2019

    So what IS the second target temperature?

  • Mike Eaton on July 6, 2019

    Another great video, thanks! Any alternative instructions for heating without using a microwave?

  • Emily Autumn on July 6, 2019

    Where do you get all the ingredients? (Aside from the milk).

  • Charles Davis on July 6, 2019

    I made some, but it is softer than store bought mozzarella

  • Nashvillain on July 6, 2019

    14:39 Crocs

  • Daniel Britton on July 6, 2019

    Just subscribed, first watch and I'm hooked!! Great video, thank you!

  • Matthew Smith on July 6, 2019

    Please, please, please do a no microwave version…

  • Donna Bailey on July 6, 2019

    Oh forgot, G’day mate.

  • Donna Bailey on July 6, 2019

    Wouldn’t it be more efficient and quicker to alternate back and forth with two glass bowls into the strainer instead of with your hand?

  • NASA F on July 6, 2019

    Im positive this vid could be edited into under 6 minutes.

  • jana sadlik on July 6, 2019

    Love your voice.

  • Guilherme Faro on July 6, 2019

    Hi Gavin. My mozzarella is not stretching… i also use citric acid instead of culture. I used hot water to melt the curd. What i am doing wrong? Thank you