Description

Peter Dixon’s published cultured mozzarella: 100 lb (12 gallons) milk, pasteurized 145 °F / 30 min, cooled to 98–100 °F. 5 DCU (½ tsp) CHOOZIT TA062 or TA060, or 1/5 dose CSL Jointec B13, or 1 lb CSL STA bulk. After 1–2 h, at pH 6.40–6.50 add 7–9 ml single-strength rennet. Floc is faster at this temperature; multiply by 3 (sheet example 5 min × 3 = 15 min). Cut hazelnut. Rest 5 min, stir 5–10 min. Settle 30–60 min to 0.25 %TA or curd pH 6.0. Drain; hold cakes until 0.35–0.40 %TA or pH 5.2–5.3. Stretch in 170–180 °F water with 3 oz salt per gallon. Yield is not published. Not the vinegar direct-acid sheet and not Adamant’s clabber mozzarella.

Recipe details

Style

Pasta filata

Country

Italy

Region

Westminster artisan sheet (cultured 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

4 h

Total time

4 h

Scale

For milk volume: 12 gal

Ingredients

• Whole milk, not ultra-pasteurized — 12 gal

  Role: Base milk · Kind: Whole milk

• CHOOZIT TA062 or TA060, 5 DCU — 5 DCU

  Role: Culture · Kind: Culture

  Preparation: Time: 2 min; Instruction: Sprinkle on the milk surface and rehydrate 2 minutes before stirring in.

  Dixon: 5 DCU (½ tsp) TA062 or TA060, or 1/5 dose CSL Jointec B13, or 1 lb CSL STA bulk.

• Single-strength rennet, 7–9 ml — 8 ml (7–9 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 98–100 °F

   Step code · Milk preparation

   After pasteurization (145 °F for 30 min) cool the milk to 98–100 °F.

   Temperature: 99 °F (98–100 °F) · Time: 30 min

2. Culture 1–2 h to pH 6.40–6.50

   Step code · Ripening

   Add 5 DCU TA062 or TA060. After 1–2 hours, at pH 6.40–6.50, go to rennet.

   Temperature: 99 °F · Time: 90 min (60–120 min) · pH: 6.45 · Addition: Amount: 5 DCU

3. Rennet 7–9 ml; floc × 3

   Step code · Coagulation

   Add 7–9 ml single-strength rennet. Flocculation is sooner at 98–100 °F; multiply by 3 (sheet example 5 min × 3 = 15 min).

   Temperature: 99 °F · Time: 15 min · pH: 6.45 · Flocculation: 5 min × 3 · Until: Clean break · Addition: Amount: 8 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.

   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. Settle 30–60 min to pH 6.0

   Step code · Draining

   Settle under the whey 30–60 minutes until the whey is 0.25 %TA or the curd is pH 6.0. Drain and cut the pack into cakes.

   Time: 45 min (30–60 min) · pH: 6.0 · Settle: Duration: 45 min (30–60 min)

6. Hold to pH 5.2–5.3; stretch 170–180 °F

   Step code · Stretching

   Keep the cakes warm until 0.35–0.40 %TA or pH 5.2–5.3. Stretch in 1 gallon 170–180 °F water mixed with 3 oz salt. For larger batches the ready curd may be chilled in cold water so it does not over-acidify. Yield is not published.

   Temperature: 175 °F (170–180 °F) · pH: 5.25 · Until: Ready to stretch · Stretching water: Temperature: 175 °F (170–180 °F)

Also known as

Fresh mozzarella, cultured

Targets

pH at draining: 6.0; pH at cutting: 6.45

Packaging

No packaging

Allergens

Allergen: Milk

Safety

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

Source

Title: Fresh Mozzarella — Cultured — Dairy Foods Consulting; Creator: Peter Dixon, MS / Dairy Foods Consulting; Year: 2015; URL: https://static1.squarespace.com/static/552d4535e4b03d0c390b51a0/t/55632701e4b086159c4338c6/1432561409569/dfc+mozz+cultured.pdf