Quick Microwave Mozzarella

30-Minute Microwave Mozzarella
(adapted from The Kitchn)

Makes about 250g


3/4 teaspoon citric acid dissolved into 1/2 cup cool filtered water
HALF OF 1/8 tsp double strength rennet dissolved into 2 tbsp cool filtered water
2 Liters whole milk (2% won't work, the curds don't form properly to make the cheese!)
1/2 teaspoon cheese or Kosher salt


(To see my technique in photos, please refer to my post on Rainy Day Cheese Making)

1. Prepare citric acid and set aside.

2. Prepare rennet and set aside.

3. Add your milk to a large pot, add citric acid mix. Warm slowly to 90 F, stirring up and down with a slotted spoon.

4. Remove pot from heat, add rennet mix, count to 30 as you slowly stir up and down with a slotted spoon (this is called the "Cheese Maker's Stir"). Cover and let sit 10-15 minutes. (I prefer 15 to make sure the curds are nicely solid and formed well, but 10 will do)

5. Cut curds with a long knife.

6. Cook curds on medium heat to 105 F. Gently stirring (to release the whey).

7. Remove pot from heat, stir gently another 5 minutes (to release more whey).

8. Ladle curds into a large microwaveable bowl.

9. Microwave 1 minute. Drain off excess whey. Fold curds a few times over themselves. (A good pair of heat resistant food grade gloves come in handy here, it's dang hot!)

10. Microwave curds to 135 F - 30 seconds at a time. Drain any excess whey.

11. Work quickly. Sprinkle salt over cheese, squish then stretch and fold until your cheese starts to tighten and gloss. Don't stretch it too long because it might start to break.

12. Make a ball or two or plop it into a container. Store in fridge for up to a week.

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