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;

and for the Little Green Cheese Podcast, visit

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  • Chad Fontanini on February 12, 2020

    Gavin, I love your videos and have started making cheese at home because of you! I am running into an issue like you when making cream cheese. I am trying to make your quick Mozzarella and twice it has failed miserably. The first time only the top inch or so of milk set up into a soft yet solid curd and then just disintegrated. The second time as soon as I added the rennet, the milk started to curdle like you said in your video. I thought, "Great this time it is working". I did add double the rennet because I read online that the first issue I had could have been caused from bad/poor rennet. but after 5 minutes it looked like cottage cheese. I kept checking for 30 minutes and it didn't change.

  • ArrogantBaSStard on February 12, 2020

    I tried making this three times. Each time, my curd did not set. The milk just curdled into a mess. I followed the recipe perfectly. Any ideas why the milk just curdled?

  • Ozzy Lozada on February 12, 2020

    I watched this video like four years ago. I am finally making the cheese (even though I have no lipase).Thanks again.

  • Machelle Keller on February 12, 2020

    Just made my first batch of cheese…I am so excited and happy the way it turned out!

  • Kenny Brunton on February 12, 2020

    Seems more lengthy and complicated than other mozzarella recipes I've watched.

    But here's the BIG thing that put me off, preparing food wearing a ring. That grosses me out I'm afraid.

  • أمير في زمن حقير on February 12, 2020

    ممتاز نحن بسوريا نصنعها بنفس الطريقة

  • OR Scrub on February 12, 2020

    i have tried and tried to make this cheese. i can never get to the nice stretchy stage. mine is always crumbly. what am i doing wrong?? ?

  • Brigid Laffey on February 12, 2020

    Microwave! ?? Love your gentle, quietly focussed voice, tinged with humour as you so expertly describe your cheese making processes…But Gav, I must say you rocked my boat when you mentioned the ‘M’ word ((-_|

  • upto date fashion on February 12, 2020

    please show its melt on pizza

  • doc_akh on February 12, 2020

    I’ve only used citric acid and rennet and haven’t used lipase, I’ll give that a shot! Thank you! The only tip I’ll add for anyone reading this, be sure your Tupperware doesn’t have any smell at all because the mozzarella will absorb the scent!

  • Elizabeth Blane on February 12, 2020

    I wish you had a pig or some chickens, so we could watch them drink the whey . . .

  • Ava Cook on February 12, 2020

    Where do you get these ingredients?

  • Jack on February 12, 2020

    heat it up to 13C/55F ??? really

  • ArrogantBaSStard on February 12, 2020

    I tried this twice, following the recipe to the word. Both times my milk “broke”, or separated and curdled. Any thoughts on what I did wrong? Thanks

  • Joseph Aoun on February 12, 2020

    Hello Gaven. For storage do you put Mozzarella in any sort of liquid? Brin or just water? Cause we can see fresh mozzarella in some sort of liquid when we buy it from the supermarket. Thank you

  • Red Beard on February 12, 2020

    oh nice some quick mozzarella how long could this take

    [four hours later]

  • Bob S on February 12, 2020

    Thank you I'm going to try this I guess I'm going to have to buy kit I wish I knew a place to get whole milk from

  • Alfonso Florio on February 12, 2020

    australian accent + cheesy "typical" italian music. gotta love this guy

  • Flavi Dairy Solutions on February 12, 2020

    IN this method, pH has very vast role. So kindly check pH vs Citric acid addition.

  • Boulevard Of Broken Nightmares on February 12, 2020

    Thank you for butchering the name of the cheese.

  • Radwan Galgai on February 12, 2020

    Thank you so much, it is helpful.

  • Bartacomus Kidd on February 12, 2020

    YOu cant use Whey for something? That liquid? left over?

  • Sana Hamdeni on February 12, 2020


  • Jimmy Sepanik on February 12, 2020

    after adding lipase is there a rest period before adding the citric acid?

  • DJ WITHER FTW on February 12, 2020

    I want his voice

  • The Other Meme Collector Indeed on February 12, 2020

    Friend: hey wanna come over to hang out?

    Me: yeah bro, let me make some quick mozzarella cheese as a snack

  • M A on February 12, 2020

    I dont have a microwave, what should I do?

  • soumia soumia on February 12, 2020

    Good morning teacher. I follow your videos from algeria , and i am interesting for that, i would to thank you, and ask a quesion plase, can i replace the renne, lipase and calcium chloride by another natural products lik lemon juice ?? Thank you

  • C R on February 12, 2020

    Can I do this if I start with chocolate milk?

  • marco21falcon on February 12, 2020

    Can j do this without lipase? I dont have access t ok it.

  • Some fucked up window blinds on February 12, 2020

    Why the fuck am I watching how to make cheese?

  • R B P E 3 That’s Me on February 12, 2020

    I'll probably watch all these videos for the rest of my life.

  • Chris Matney on February 12, 2020

    Gone through 4 gallons of milk no success. Temperature is my enemy. Overheated in some “whey” every time. Of course the first time was just first time failure. When I put thermometer in after the cheese curdles heating it to 105 the temperature is all over the place anywhere from 99-115 all at once and boom it’s over heated. And the one time I had it I poured hot whey over it instead of microwave and didn’t pull the cheese out while I was mixing it in the whey and the heat from the whey ruined it

  • Your Mom on February 12, 2020


    Crocs spotted

  • brandon lantier on February 12, 2020

    Soooo, Mozzie with Aussie?

  • BigDH28 on February 12, 2020

    It really is the little things in life that bring you the most pleasure…… Like running your knife through a pot of curds! ????

  • AJ Andresen on February 12, 2020

    For someone who wants to start making my own cheese but am terrified of actually trying, how do you control the heat so well?

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