Description

Peter Dixon’s published direct-acid mozzarella: 100 lb (12 gallons) milk, pasteurized 145 °F / 30 min, cooled to 88–90 °F. 40–45 oz white vinegar (about 4 oz per gallon) while stirring, to pH 5.40–5.50. Immediately 9 ml single-strength US rennet. Curd in 1–2 min, cut after 5 more min, hazelnut pieces. Rest 5 min, stir 5–10 min, settle 5 min, drain, stretch in 170–180 °F water with 3 oz salt per gallon (or stretch unsalted and brine 10 min). Yield is not published. Not Wallace’s 30-minute citric mozzarella.

Recipe details

Style

Pasta filata

Country

Italy

Region

Westminster artisan sheet (direct-acid mozzarella)

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

12 gal

Active time

1 h

Total time

1 h

Scale

For milk volume: 12 gal

Ingredients

• Whole milk, not ultra-pasteurized — 12 gal

  Role: Base milk · Kind: Whole milk

• White vinegar, 40–45 oz — 42.5 oz (40–45 oz)

  Role: Acid · Kind: Acid Acetic

  Dixon: 40–45 ounces, approx. 4 ounces per gallon, to pH 5.40–5.50.

• Single-strength US standardized rennet — 9 ml

  Role: Coagulant · Kind: Rennet

  Preparation: Dilute in: 0.25 cup; Instruction: Dilute in cool non-chlorinated water.

Equipment

• Heavy-bottomed pot
• Dairy thermometer
• Curd knife
• Slotted ladle
• Colander
• Heat-proof gloves
• pH strips or meter

Process

1. Pasteurize 145 °F / 30 min; cool to 88–90 °F

   Step code · Milk preparation

   After pasteurization (145 °F for 30 min) cool the milk to 88–90 °F.

   Temperature: 89 °F (88–90 °F) · Time: 30 min

2. Vinegar to pH 5.40–5.50

   Step code · Ripening

   Stir in 40–45 oz white vinegar (about 4 oz per gallon) continuously until pH 5.40–5.50.

   Temperature: 89 °F · pH: 5.45 · Addition: Amount: 42.5 oz

3. Rennet; cut in ~7 min

   Step code · Coagulation

   Immediately add 9 ml single-strength rennet. Curd forms in 1–2 minutes; ready to cut in 5 more minutes. Firmness like tomme, Gouda or cheddar.

   Temperature: 89 °F · Time: 7 min · Until: Clean break · Addition: Amount: 9 ml

4. Cut hazelnut; rest 5 min; stir 5–10 min

   Cut · Cutting

   Cut hazelnut-sized pieces. Rest in whey 5 min. Stir 5–10 min to firm slightly. Settle 5 min, drain, cut the pack into cakes.

   Size: 0.6 in · Stir: Duration: 7 min (5–10 min) · Curd cuts: Cut: Size: 0.6 in; Wait: 5 min; Cut: Size: 0.6 in · Settle: Duration: 5 min

5. Stretch in 170–180 °F water

   Step code · Stretching

   Slice 2.5 lb curd into a bowl. Add 1 gallon 170–180 °F water mixed with 3 oz salt. Stretch to a smooth dough, mold, chill in cold water. Or stretch unsalted and brine the 8 oz pieces 10 minutes.

   Temperature: 175 °F (170–180 °F) · Until: Ready to stretch · Stretching water: Temperature: 77 °C

Also known as

Fresh mozzarella, direct acidified

Targets

Milk pH: 5.45

Packaging

No packaging

Allergens

Allergen: Milk

Safety

Use milk that is not ultra-pasteurized. Pasteurize unknown raw milk. Sanitize equipment.

Source

Title: Fresh Mozzarella ~ Direct Acidified — Dairy Foods Consulting; Creator: Peter Dixon, MS / Dairy Foods Consulting; Year: 2015; URL: https://static1.squarespace.com/static/552d4535e4b03d0c390b51a0/t/5563269ae4b0b7fb308b4f4c/1432561306618/dfc+mozz+direct+acidified.pdf

Tags

Tag: Ready the same day