How to Make Raw Milk Mozzarella in 30 Minutes

6/20/2017

If you've ever tried to make Mozzarella, you know that many recipes can be so frustrating! - Demanding lots of attention, constant PH checking, only to end up with inconsistent results...Curds that won't stretch, or dry, tasteless cheese..

When I started making mozzarella, I experienced the same thing, with seemingly endless batches ending in something that I really couldn't ask my family to eat...really...it was that bad! Dry, rubbery, tasteless cheese that wouldn't stretch.

I almost gave up, until I came across a recipe that worked really well. I tried it a second time and guess what! It worked again. I was so excited.

Since then, my girls and I have made some improvements and now this is our go to recipe for mozzarella.

If you need to see it on paper, I have added a link to the downloadable recipe below the video.

Come on in to the milk kitchen and join me...

A couple of helpful tips~

1) Make sure you have a firm curd as shown in the video. If it is to runny, be patient. It may take a few more minutes to set up

2) Make sure that you don't try to squeeze all of the whey out. You aren't pressing the curd, just expressing most of the whey out. It will continue to contract whey, while it is being cut into cubes. This will prevent it from becoming too dry.

3) Use the whey. Yes, whey has many uses. It makes wonderfully soft bread dough - just eliminate all or part of your water when making bread. You can also add whey to soups and stews for added protein and nutrients. Still have extra? It's good for animals too.

4) Make sure that your water isn't chlorinated

5) You can find citric acid in most health food stores or online.

6) Liquid can be found online, too. If you need help finding it, or are just confused about what you need, just send me an email.

7) If your rennet isn't working, try adding 10 more drops. This should help. Rennets can be different, so experiment with amounts, if needed.

Thanks so much for checking out the video. If you have questions, leave a comment below or email me. raini@7u-ranch.com.

Happy Cheese-Making!

-Raini
7U Ranch, LLC ~ Seth, Raini, Liam, Charise and Rhian Allen
Need Raw Milk- You can find it here!

Download your recipe here

8 Comments

Gail Travis ❤️

7/25/2017 02:20:47 pm

Great directions and illustrations 😃I'll have to try it when I can!

Raini

7/27/2017 07:06:38 am

Thank you! It's a lot of fun. Enjoy! If you have any questions, just let me know.?

Noelle Brooks

10/29/2021 12:11:51 pm

Hi! Thank you so much for this wonderful recipe! It works great. I'm just wondering however, have you ever followed the directions exactly, then tried to cut the curd, which has set perfectly, only to have the whole chunk of curd spin around in the pot, making it very difficult to cut like in the video? Is this only happening to me? Is there anything I can do? I feel a bit dizzy... Haha!

Rizal link

6/14/2020 03:53:03 pm

Finally I found this blog. After years of trial and give up. I ve tried your recipe and voila, it really works. Thank you for sharing your knowledge, our family is really happy to be able to make our own mozzarella😊🙏🏻

Dhruti

9/13/2020 07:28:29 am

Hey, I used the recipe to the T and the curds stretched but when I added a second round of warm water, the cheese disintegrated into a mulch and became milky again. There was no longer a solid mass. This has happened more often than not. Even while I store it in cold water, the top layer of mozzarella keeps coming off and the cheese disintegrates easily. Could you help me trouble shoot this?

9/13/2020 07:29:27 am

Troubleshoot*

Susan K Willson

11/28/2020 11:17:20 am

Hello! Thank you for your recipe. It is unclear whether you are keeping the heat on while you stretch the curd? I've tried various methods and the stretching has worked and not worked. Last time I got the curd too hot, and it disintegrated. However, if I don't heat the water again after I add the curd, it gets too cool and doesn't stretch at all. What is the happy medium here?

Lori R Lange

7/9/2021 09:11:27 am

Hello,
I was excited to try your mozz recipe but when I did I had an interesting result. After stirring in the rennet it began curdling some toward the end of the stirring time. I should have taken a cue to keep an eye on it, but did not until the 10 min. was up. The curd had sunk in one big mass into a pretty clear lemonade colored whey. It was kind of a weird spongy texture that couldn't really be cut into squares so I gathered it into a ball, drained they whey out of the pan and added the quart of water and salt and went to the heating/stretching phase. I forgot the step about heating to 110. It eventually was able to be stretched and I figured the best use might be in the little balls for salad. I just would like to know what the issue is. It was raw jersey milk(skimmed) I'd gotten two days ago, so pretty fresh.

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