CheeseXML 1.00
Traditional cultured mozzarella
Ingredients
| Whole milk, not ultra-pasteurized | 2.5 gal |
| Clabber, kefir or whey (1:100), or 1 packet mesophilic powder | 100 ml |
| Liquid rennet | 0.75 tsp |
| Non-iodized cheese salt | 1 tbsp |
Process
| # | Steps | Plan | Facts |
|---|---|---|---|
| 1 | Bring to cheese temperature Bring 2 1/2 gallons (10 L) whole milk to about 35 °C (95 °F). | Heat · Milk preparation · Temperature: 35 °C | |
| 2 | Add starter Add 100 ml starter (clabber, kefir, or whey at 1:100) or 1 packet mesophilic powder. Mix thoroughly. | Step code · Ripening · Addition: Amount: 100 ml | |
| 3 | Rennet and set Add 3/4 tsp liquid rennet. Wait for a clean break, 45 minutes to 1 hour. Cover to keep warm. | Step code · Coagulation · Time: 50 min · Until: Clean break · Addition: Amount: 0.75 tsp; Dilute in: 0.25 cup | |
| 4 | Cut walnut-size Cut curd to walnut size (1 inch / 2.5 cm): vertical, crosswise, then horizontal. Stir gently 5–10 minutes. | Cut · Cutting · Time: 8 min · Size: 25 mm · Stir: Duration: 8 min · Curd cuts: Cut: Size: 25 mm; Wait: 5 min; Cut: Size: 25 mm · Settle: Duration: 8 min | |
| 5 | Ferment under whey Ferment curds under whey at ambient temperature until acidity develops. Goal pH 5.3 — stretch test spins. Usually 6–8 hours total. If curds drop below 30 °C, warm gently. | Step code · Ripening · Time: 7 h · pH: 5.3 · Until: pH; pH: 5.3 · Addition: Amount: 100 ml | |
| 6 | Stretch When the curd shows first signs of stretching, heat in hot water and spin into mozzarella, salting in the curd. | Step code · Stretching · Until: Ready to stretch · Stretching water: Temperature: 77 °C |
Traditional cultured mozzarella
Pasta filata · Difficulty: 4
Batch scale
Scale factor:
Description
Ashley Adamant's slow cultured mozzarella: 2.5 gallons milk, clabber/kefir or mesophilic powder, rennet, fermented to pH ~5.3 over 6–8 hours, then stretched.
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
- 2.5 gal
- Expected yield
- 2.25 lb
- Yield ratio
- 0.107844 ratio
- Active time
- 90 min
- Total time
- 8 h
- Scale
- For milk volume: 2.5 gal
Ingredients
- Whole milk, not ultra-pasteurized — 2.5 gal
Role: Base milk · Kind: Whole milk
- Clabber, kefir or whey (1:100), or 1 packet mesophilic powder — 100 ml
Role: Culture · Kind: Culture
- Liquid rennet — 0.75 tsp
Role: Coagulant · Kind: Rennet
Preparation: Dilute in: 0.25 cup; Instruction: Dilute in cool non-chlorinated water.
- Non-iodized cheese salt — 1 tbsp (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
- pH strips or meter
Process
Bring to cheese temperature
Heat · Milk preparation
Bring 2 1/2 gallons (10 L) whole milk to about 35 °C (95 °F).
Temperature: 35 °C
Add starter
Step code · Ripening
Add 100 ml starter (clabber, kefir, or whey at 1:100) or 1 packet mesophilic powder. Mix thoroughly.
Addition: Amount: 100 ml
Rennet and set
Step code · Coagulation
Add 3/4 tsp liquid rennet. Wait for a clean break, 45 minutes to 1 hour. Cover to keep warm.
Time: 50 min · Until: Clean break · Addition: Amount: 0.75 tsp; Dilute in: 0.25 cup
Cut walnut-size
Cut · Cutting
Cut curd to walnut size (1 inch / 2.5 cm): vertical, crosswise, then horizontal. Stir gently 5–10 minutes.
Time: 8 min · Size: 25 mm · Stir: Duration: 8 min · Curd cuts: Cut: Size: 25 mm; Wait: 5 min; Cut: Size: 25 mm · Settle: Duration: 8 min
Ferment under whey
Step code · Ripening
Ferment curds under whey at ambient temperature until acidity develops. Goal pH 5.3 — stretch test spins. Usually 6–8 hours total. If curds drop below 30 °C, warm gently.
Time: 7 h · pH: 5.3 · Until: pH; pH: 5.3 · Addition: Amount: 100 ml
Stretch
Step code · Stretching
When the curd shows first signs of stretching, heat in hot water and spin into mozzarella, salting in the curd.
Until: Ready to stretch · Stretching water: Temperature: 77 °C
Storage
Temperature: 4 °C; Shelf life: 7 d
Packaging
No packaging
Allergens
Allergen: Milk
Safety
Use milk that is not ultra-pasteurized. Pasteurize unknown raw milk. Sanitize equipment.
Source
Title: Traditional Cultured Mozzarella; Creator: Ashley Adamant / Practical Self Reliance; Year: 2023; URL: https://practicalselfreliance.com/traditional-cultured-mozzarella/
Tags
Tag: Vegetarian