CheeseXML 1.00
60-minute mozzarella
Ingredients
| Whole milk, not ultra-pasteurized | 1 gal |
| Citric acid | 1.5 tsp |
| Liquid rennet | 0.25 tsp |
| Non-iodized cheese salt | 1 tsp |
Process
| # | Steps | Plan | Facts |
|---|---|---|---|
| 1 | Acidify milk Dissolve citric acid in cool water and stir into a gallon of cold milk. | Step code · Milk preparation | |
| 2 | Heat Heat to about 90 °F, add diluted rennet, rest until the curd sets. | Heat · Milk preparation · Temperature: 32 °C | |
| 3 | Cut and drain Cut the curd, warm slightly, drain, then stretch in hot water until shiny. | Cut · Cutting | |
| 4 | Stretch Work the curd in 170–180 °F water and shape balls. | Step code · Stretching · Temperature: 79 °C · Until: Ready to stretch · Stretching water: Temperature: 79 °C |
60-minute mozzarella
Pasta filata · Difficulty: 2
Batch scale
Scale factor:
Description
Ashley Adamant's shortcut 60-minute mozzarella — citric mozzarella for beginners, listed in her 50+ cheesemaking recipes collection.
Recipe details
- Style
- Pasta filata
- Country
- Italy
- PDO
- No
- Schema version
- 1.00
- Type
- Home recipe
- Vegetarian
- Yes
- Created
- 2026-09-09
- License
- CC-BY-4.0
- Author
- CheeseXML 1.00 reference set
- Units
- US
- Milk
- Cow milk, Pasteurized, Not homogenized
- Milk volume
- 1 gal
- Expected yield
- 1 lb
- Yield ratio
- 0.119826 ratio
- Active time
- 60 min
- Total time
- 1 h
- Scale
- For milk volume: 1 gal
Ingredients
- Whole milk, not ultra-pasteurized — 1 gal
Role: Base milk · Kind: Whole milk
- Citric acid — 1.5 tsp
Role: Acid · Kind: Acid Citric
Preparation: Dilute in: 1 cup; Instruction: Dissolve in cool water before adding to the milk.
- Liquid rennet — 0.25 tsp
Role: Coagulant · Kind: Rennet
Preparation: Dilute in: 0.25 cup; Instruction: Dilute in cool non-chlorinated water.
- Non-iodized cheese salt — 1 tsp (Details: Salt: Salting in curd; Iodized: No)
Role: Salt · Kind: Salt
Equipment
- Heavy-bottomed pot
- Dairy thermometer
- Curd knife
- Slotted ladle
- Colander
- Heat-proof gloves
Process
Acidify milk
Step code · Milk preparation
Dissolve citric acid in cool water and stir into a gallon of cold milk.
Heat
Heat · Milk preparation
Heat to about 90 °F, add diluted rennet, rest until the curd sets.
Temperature: 32 °C
Cut and drain
Cut · Cutting
Cut the curd, warm slightly, drain, then stretch in hot water until shiny.
Stretch
Step code · Stretching
Work the curd in 170–180 °F water and shape balls.
Temperature: 79 °C · Until: Ready to stretch · Stretching water: Temperature: 79 °C
Storage
Temperature: 4 °C; Shelf life: 5 d
Allergens
Allergen: Milk
Safety
Use milk that is not ultra-pasteurized. Pasteurize unknown raw milk. Sanitize equipment.
Source
Title: 50+ Cheesemaking Recipes — 60-Minute Mozzarella; Creator: Ashley Adamant / Practical Self Reliance; Year: 2023; URL: https://practicalselfreliance.com/cheesemaking-recipes/
Tags
Tag: For beginners; Tag: Ready the same day; Tag: Vegetarian