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How to make 30 Minute Mozzarella Cheese

What you will need to make approx. 500g of Mozzarella:

Most of the components are supplied as a part of the the  Epicurean Mozzarella and Ricotta Cheese Kit

  • mozzarella-finished.jpg1 ½ Level teaspoons Citric Acid dissolved in ½ cup cool water
  • 4 litres of Full Cream Milk
  • ¼ teaspoon Lipase Powder dissolved in ¼ cup cool water
  • ¼ teaspoon Rennet dissolved in ¼ cup cooled boiled water
  • 1 teaspoon Cheese Salt
  • Slotted Spoon
  • a Microwave Oven


  1. Clean and sterilise everything that will be used during the cheese making process! 
  2. Heat the milk to 12°C and, while stirring, add the Citric Acid solution, then add the Lipase solution and mix thoroughly. 
  3. Heat the milk mixture to 32°C over medium to low heat. (The milk will start to curdle.) 
  4. Gently stir in the diluted Rennet with an up and down motion while heating to 38-41°C. When the curds are pulling away from the pot they are ready to scoop out (3 to 5 minutes). 
  5. The curds will look like thick yogurt and have a bit of a shine to them, and the whey will be clear. If whey is still milky white, wait a few more minutes.
  6. Scoop out the curds with a slotted spoon into a microwaveable bowl. Press the curds gently with your hands, pouring off as much of the whey as possible.
  7. Microwave the curds on HIGH for 1 minute. Drain off the excess whey, then gently fold the cheese over and over (like kneading bread) with your hands or a spoon. This distributes the heat evenly throughout the cheese, which will not stretch until it is too hot to touch (60-65°C).
  8. Microwave twice more for 35 seconds each time, adding salt to taste after the second time. After each heating, knead again to distribute the heat.
  9. Knead quickly until it is smooth and elastic. When the cheese stretches like taffy, it is ready. If the curds break instead, they are too cool and need reheating.
  10. When the cheese is smooth and shiny, roll it into small balls and eat while warm. Alternatively, place the cheese balls in a bowl of ice water for half an hour to rapidly cool the inside, then cover and store in the fridge.