Mozzarella In Minutes - How to Make Mozzarella Cheese Quickly at Home 

Just made this for the first time, but with half recipe and fresh goat milk. It turned out amazing! Another favorite thing to do with our milk!

It is so much fun and inspiring to watch your cheese tutorials, Thank You!

Very nice easy to follow , thank you 😊

enjoyed the relaxed and clear directions. thank you

Thank you, Very Well Done ... Appreciate it .

I've tried so many recipes that use the hot water method at the end for stretching and across the board, the final product always came out rubbery. I found your recipe, it's clear and easy, and my mozzarella came out amazingly well. I'm using raw goat milk btw, and still, perfect mozzarella. Soft and delicious. I've made it a few times now, and each time, great results. Thank you!!!!!!

great video!!! looks delicious!

جزاك الله خيرا كنت ابحث عن وصفة الموزدريلا ظنا انك لم تنشرى فيديو بطريقتها والان وجدت ضالتى عندك شكرا لك

Amazing, thank you! - I'm convinced to give this a try soon too - the salad at the end had my mouth watering!

Thank you so much 🥰

Thank you from Florida. Going to make it today from your recipe.

Great video...easy to follow ...I will give a try!

Thank you for sharing the vedio. Your way of explaining the prosess is so clear. maybe I will try doing it in the future .awaiting the new vedio. All the best.

Thank you xx

Good morning Mary Anne. It was perfect. I love Mozzarela too. I will try to follow your recipe and enjoy it. Thanks to be there and please say hello to your friend Sandra. Both do it very well.

Awesome video, great explanation.

Excellent

Fantastic video Mary Anne! Kneading cheese seems strangely satisfying...

I have only tried making mozzarella once, and it did NOT work out! Your process makes it look so manageable though, I am so excited to have you as my new virtual cheese mentor now and try again! And your Caprese salad at the end made me SO HUNGRY! Absolutely gorgeous!

I lived in Rome, Italy for a year and use to buy mozzarella di bufala about once a week. It only lasted three days because it had no preservatives. I miss it. I'll have to try your recipe.

In Britain we can get Mozarella in our supermarkets (grocery stores) packed in mild brine. We do like Mozarella in this house - there's a surprise . The stuff sold in blocks for grating is just wrong in my opinion. It's supposed to be a fresh, young, mild cheese. Your plate there looks delightful. A few slices of air cured Parma ham to go with the cheese, tomatoes and basil is heaven. Lovely content and always Mary Anne. Your videos are relaxing to watch, no brutal jump cuts so beloved of too many RU-vidrs.

You're a very nice person. Your explanation is clare and detailed. I'll try it in a margarita pizza. Thanks for sharing 👍🏻👋🏻

Hopefully you are doing well dear this Mohammed from Iraq Your experience in making cheese of all kinds is very excellent, and the way you present it is more than wonderful. I hope there will be a video how to make Burrata cheese really I will happily also who is following your channel will be happy too because one time I ate this in Malaysia in Italian restaurant really was amazing and was delicious they have owned signature on this type of cheese

A more than wonderful video.. Is this the same method of making Akkawi cheese? Thank you very much

Thank you so much for detail recipe. I just want to clarify, instead of microwave for 1mnt & 2nd time 35sec can I do in double boiler method in the absence of microwave?

I like the way you did this! simple! Can you freeze it for later use for pizza? thanks Mary Anne love your videos!

Just discovered your channel and its amazing! I also live in Ontario so knowing I'm able to do all this with supplies available here is great.

l recently completed cheese course in Hungary,, However since l found your site l have now understood a lot about cheese making. Thank you thank you and thank you,,,,,,!!!!!❤️❤️❤️❤️❤️❤️🌈🌈🌈🌈🌈

Hi Mary Anne! Love your videos, you have a natural talent for teaching 💚 I tried this recipe 8 times, here’s my journey: • I didn’t know the differences between types of milk, so I started using box milk (here in Brazil we call it “long life” milk that’s sterilized in Ultra High Temperature, UHT). Ended up with ricotta. • After that I changed the milk brand, but I was still using UHT milk. At this point I thought the problem might be my rennet (powdered rennet) and changed the brand (liquid rennet). Ricotta again. • Then I started to read tons of articles about cheese and discovered that UHT sterilization affects the milk proteins and doesn’t allow the milk to curdle properly. I bought pasteurized homogenized milk and got to the point of good curd! Ended up with not ricotta, but a non stretching cheese. • I read that acidity can affect the stretchiness of the mozzarella, so I tried to experiment with the dosage of citric acid: unsuccessfully. What am I doing wrong? 😭

I wish i saw your vedio before I did my mozzarella. I tried fresh mozzarella yesterday but it didn't stretch as it should be. I didn't wear gloves, and I add the salt in the whey instead of incorporating it with the actual cheese. I'll follow all your recipes now. Thanks for sharing.

Hope next time to make burrata cheese and I hope to get your signature on your recipe ❤

Very well done beautiful

Look amazing 👍 Please can you tell me which cheese I can use in kenafe or kataef Big thanks from Melbourne Australia

Great video! Thank you so much… my mozzarella came out too creamy for some reason but the texture was great…

Warm mozzarella is the best!

Hello from Australia Mary Anne! Thank you so much for the recipe!! We've tried to replicate your recipe at home and it didn't work at first. After the third trial we decided to use non-homogenised milk and VOILAA! It worked! And it tastes much better than the grocery store fresh mozzarella cheese. Thank you so much for sharing all these recipes in such detail!! Next I am going to try your Nabulsi cheese recipe. I bet it will be so good :)

Hi, excellent explanation. My mozzarella keeps weeping milk and getting smaller in the fridge. I have kept it in a container filled with salty water. Thanks.

Hi Mary Anne. If I used pasteurized non homogenized milk… will it taste better or pretty much the same as whole homogenized milk? I have seen some Italian RU-vid videos where they also add yogurt to the milk. Any thoughts?

I am in Ontario, Canada and have been trying to about 10 times to make mozzarella. Here it is illegal to sell raw milk to the public. I ended up with ricotta every time. I purchased liquid double strength calf rennet, and a digital thermometer which helped instead of tablet rennet and candy thermometer. I always used homogenized 3.5% mild from Nelson, not ultra pasteurized. However the most success I had was when I bought pH strips. I determined that using the usual 1.5 teaspoons of citric acid for 1 gallon milk brought me slightly too acidic. When I used the strips after putting half the citric acid/water in, mix, and keep using a new strip and adding little bit more citric acid solution, perfect pH was in fact less than the 1.5 teaspoons. However still got soft curds. The game changer was I found organic non homogenized 3.5% milk bags at a heath food store. The milk fat floats in the milk, hence not ‘homogeneous’. Key for me was 1/2 teaspoon double strength rennet in water, move pot off the heat first, gently stir for 15 seconds up and down not stir around to incorporate the rennet. Then cover and do not touch for at least 15 min. Gently cut the curd as per video, put back on heat on medium until 105-108 degrees, the take clean hand and gently press the curds to the side of pot. They will slowly become more stringy, this releases the whey gently and slowly. This video is perfect. When able hold shape, gent,y lift into a microwave safe bowl and gently press down and more whey will release. Do this until curds are more dry. Then add salt, I used kosher slightly less than 1 Tbsp, fold over, microwave 1 minute. Press again to release whey. Micro 30 sec intervals. I thought it ruined it as stared to break like ricotta but micro again and it started to get smooth, shiny and more elastic. Trust the process. And be very gentle all the way through.

Can you please make the mozarella that is put on pizza? It would be wonderful to learn the correct way to do it.💐🌷💕

The west coast of Italy use buffalo to make mozzarella, but southern places use normal cows.

I love your videos! I noticed on this mozzarella recipe that you did not use calcium chloride. I was under this idea that store-bought milk needs to have calcium chloride always added to the recipes. Am I incorrect in thinking this

Thanks for shared... U r Looking beautiful

Thank you for the process. Unfortunately, I am not sure what went wrong. I used homogenized pasteurize milk. Veggie rennet for the porpoise of kosher. I follow to detail and it didn’t come full together. I am not sure what went wrong. Any advise would be gladly appreciated

Tried it out today and have a question. If the cheese doesn’t set up after the 5 minutes with the lid on, any idea of what went wrong? I went on with the steps just to try it out and ended up with something resembling cheese. Cooking pizza in my brick oven tomorrow and going to give it a try.

I got rennet from the shop. And it's a rennet and is chipper from your link. And if used rennet for what Citric acid?

Can you tell me if I can freeze this cheese? Thanks

Can Vegetable rennet work properly for making cheese or any recommendations for halal rennet

I have a question. Is there a different process for making it if you want it a little harder so it can be grated?

Good afternoon!! Happy new year!! I would like to make mozzarella but I don't have microwave... Is it possible to suggest me another way?

Hi. Can I replaced the citric acid with apple cider vinegar? And what quantity per gallon Thanks

🎵All we are saying, is give cheese 🧀 a chance…🎵

Hi lady Can I use non homogenised milk You mention to set the curd only 5 min it won’t work To conserve the mozzarella what is the ratio of the brine thanks

Hi Maryann I have tried again followed your instructions double the rennet but I still didn’t get the clean break, I have a photo but don’t know how to attach it to this comment.

I don’t know. When you make your ricotta with vinegar does it changed the flavor?

I don't have a microwave, what should I do instead?

Okay

Is this pasteurized full fat milk? Or raw milk?

Can I use apple cider instead of citric acid?

What can you do if you don't have a microwave?

If I use animal rennet… how much would I use per litre of milk?

i have a question, can you use unhomogenized milk?

Your mozzarella is great

The low moist MOZ was invented in USA, can you share the recipe for that, its not just pressing it hard to remove the moist but it all different recipe, if you have please share that recipe of how to make low moist Moz.

It was turning out great! Then I put it back in the microwave for the 35 sec and took it out and it was mush??? What happened I was sooooo excited after the first mic session!

Do you recipe for Kashkaval cheese?

Fellow Ontarian, where do you order your Rennet from?

Hello, twice I have tried to make mozzarella, I have followed your instructions in the video but both times I didn’t get a clean break the curds are too soft, could you please let me know what am I doing wrong. Thank you

This makes a lot of cheese and I won’t be able to eat all of it before it spoils. Can I cut the recipe in half and get the same results?

I don't have a microwave. How can I adapt?

Non chlorinated water is distilled water? 3:47

How much milk in this recipe???

Instead of balls, I will roll it up in plastic wrap into a sausage so I can slice it onto pizza or slice it and make fried mozzarella.

I tried this recipe but when I let it sit for 5 min it did not still land headen, it remained chunks in water. Can you tell me what happened

Needs alternative for people who don't own or use a microwave

Does the wattage of the MW make a difference in the 1 minute time? I’ve seen 750, 1000 and 1250 wattage MW.

Microwave? Tut-tut

The rubber gloves made my teeth hurt.

That's is not foir de latte, it's quick mozzarella.