Mozzarella Protobatch

The initial batch of mozzarella. Can’t go wrong, no aging, and pretty easy.


  • Servings: ~0.75 pounds
  • Difficulty: Easy
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A simple, easy first-time cheese


  • 1 gallon whole milk, not ultra-pasteurized
  • 1/2 rennet tablet
  • 2 tsp citric acid
  • 1/2 tsp calcium chloride
  • 3/4 tsp fine cheese salt
  • 1/2 c cool distilled water


  1. Dissolve citric acid and calcium chloride into 1/4 c distilled water. Stir and set aside.
  2. Dissolve rennet tablet into a separate 1/4 c distilled water. Stir and set aside.
  3. Gently heat whole milk in a 6 qt stainless steal pot.
  4. At 55°F, add citric acid, calcium chloride solution.
  5. At 88°F, remove pot from burner and add rennet solution, stirring in via an up and down motion for 30 seconds.
  6. Return milk to heat and bring to 105°F.
  7. Remove milk from heat and cover for 20 min.
  8. When the curds begin to pull away from the side and the whey is clear, proceed.
  9. Scoop out curds with a slotted spoon and place in a 5 qt microwavable bowl.
  10. Press curds with your hand or spoon and pour off as much whey as possible. Set aside the whey.
  11. Microwave curds on high for 1 min.
  12. Drain all excess whey, fold curds adding 3/4 tsp cheese salt.
  13. Microwave curds on high for 30 sec.
  14. Drain all excess whey and fold curds. Repeat heating, draining, folding until smooth and elastic.
  15. Stretch the curds. If they break, reheat. Once the curds stretch like taffy, the cheese is done.
  16. Serve warm or place in ice water for 30 min to provide smooth texture.

Kit from Austin Homebrew Supply. $4.99 for rennet tablet, citric acid, calcium chloride, cheese salt for four batches. We used organic milk, ~$6 at HEB.

Making mozzarella
Making mozzarella






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