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by ANDREW on MARCH 23, 2012 274 COMMENTS

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The following is a guest post from Andrew Wilder of Eat

Andrew!

A
couple of years ago at a Fourth of July party, I pull
party tricks ever.

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Showing up with a gallon of milk in hand, I asked my frien

their kitchen. Spying the other items in my bag a bunch
cherry tomatoes they knew I had something good in sto
me take over.

Half an hour later, I emerged victorious from the

platter of fresh caprese, made with still-warm mo

Ive been using this 30-minute Mozzarella recipe, from R

Home Cheese Making, for a few years now. Ill admit, it c
different each time (the type of milk, how quickly you hea
you stretch it will affect both the flavor and texture), but i
hit.

Homemade Mozzarella Tips & Tricks

1. This is a great recipe to make with kids. Theyll b
mesmerized watching the milk curdle and turn into chees
quickly enough to hold their attention. The last few steps
so please do be careful when making this with children.

2. Do not use Ultra-Pasteurized milk for this rec

curdle properly. If it says just Pasteurized on the contai
fine. Of course, you can also use raw milk instead, if that
going to get into the pros and cons of raw vs. pasteurized
remember that Ultra-Pasteurized is a dealbreaker.)

3. Depending on the fat percentage of your milk, y

different cheese at the end. Whole milk produces a v
mozzarella, whereas 1% will make a harder, more string-c
Fat free can get a bit too rubbery, so I dont recommend it
which is whats shown in the pictures here.

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Ive also made this recipe with goats milk, and it should w
sheeps milk as well.

4. This recipe is a shortcut to mozzarella, since

microwave to speed things along. If you dont have a
can use a pot of very hot water and float a bowl in it instea
the curds hot so that they melt together and become stretc
the curds will get quite hot its really helpful to have a p
gloves to protect your hands.

Thanks go to my friend Sarah, who eagerly offered to mo

in exchange for some fresh mozzarella.

All photos by Andrew Wilder

Recipe: Thirty Minute Mozzarella

You can probably find citric acid at a good grocery store, b
to come by. You can order it online at several retailers; Iv
New England Cheesemaking Supply and Grape and Grana

You can also just get one of Rickis Mozzarella and Ricotta
which have everything you need, including a dairy thermo
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I prefer to use liquid vegetarian rennet, which New Englan

Supply sells at double-strength, so I use 1/8 tsp. for this re

Ingredients

1 gallon Milk, not ultra-pasteurized

1 1/2 tsp. Citric Acid powder, dissolved in 1/4 cup roo
water
1/4 tsp. Liquid Rennet or 1/2 tablet Rennet, dissolve
temperature water
1 tsp. Cheese (Flake) Salt or Kosher Salt

Instructions

1. Pour the milk in to a large pot. On medium-low, heat sl

Fahrenheit. Stir slowly and continuously to keep from sca

2. Once the milk reaches 55 degrees, pour in the citric acid

well. Keep heating.

3. When the milk hits 88 degrees, add the rennet mixture

around this time the milk will start to thicken, and youll s
stick to your spoon as it starts curdling.

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4. Once the milk is in the 90-degree range, it should be no

Stir very gently at this point, if at all you want to encour
knit together.

5. Between 95 and 105 degrees, the curds will be quite thic

once they start separating from the sides of the pot, and th
distinction between the curds (white clumps) and whey (y

6. Let the curds rest for 5 minutes.

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7. With a perforated or slotted spoon, ladle the curds into

will continue expelling whey once theyre in the bowl, whi
have pulled most of the curds out of the pot (some little bi
be floating about), pour any excess whey back in the pot.

8. Using a microwave, heat the curds for 60 seconds. Dra

whey, then fold the curds over once, then once again. Thi
heat evenly.

9. Microwave again for about 30-40 seconds, depending o

your microwave. Pour off the whey.

10. Sprinkle the salt onto the cheese, and then fold the cur
again. Put them back into the microwave for another 30-
any excess whey.

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11. At this point, the cheese should be very hot, and look li
mozzarella!

12. Stretch the cheese, and then fold it back on itself. If it

to stretch it, the cheese is not hot enough; just repeat the m
process. Stretch it again once or twice. If you want a more
cheese, do it a few more times.

13. You can then twist or braid the cheese, or tear off piece
small balls. If youre going to refrigerate the cheese for lat
of ice water to get the temperature down quickly. Otherwi
its still warm!

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Editors note: Dont toss that whey! You can use it in pa

What do you say, are you up for a cheesy p

About Andrew
Andrew Wilder is a "healthy foodie" wh
healthy eating doesn't have to suck. He
Eating Rules, and you can get his free G
Nutrition Facts Panel on Facebook, an
Twitter at @eatingrules.

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Comments

Amber says:
MAY 3, 2014 AT 8:39 PM

I saw someone had asked about making this non-D

lactose free milk work? It is basically milk but with
am just recently lactose intolerant and am missed c
much. I would love to make my own if I could.

REPLY

shali says:
JUNE 10, 2014 AT 11:45 PM

I am lactose intelorant, a lot; however, i am a

skim sorrento mozzarella cheese without lac
made with only this cheese doesnt bother me
seems the part skim is the main thjng to rem

REPLY

Anna says:
JUNE 18, 2014 AT 5:14 PM

To my knowledge, all lactose free milk is ultr

you will not be able to make cheese out of it.

REPLY

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Cindy says:
JULY 8, 2014 AT 12:58 PM

There are a few types of lactose-free cheeses

have to make at home:

http://www.livestrong.com/article/275494-
lactose-free/

REPLY

Diana says:
JULY 23, 2014 AT 8:07 AM

Lactose intolerance drinks goat milk for that

digest cows enzyme in milk. You can use goa
cow milk. Lactaid will not work for this recip
will not work.

REPLY

Tina says:
NOVEMBER 17, 2014 AT 12:10 AM

I am able to eat extra sharp cheddar that is a

the lactose. You could try it.

REPLY

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sam says:
AUGUST 26, 2016 AT 1:02 PM

most people that are lactose intolerant can d

fine, well over 90% anyway. if legal in your s
Works better for cheese making too.

REPLY

hick says:
MAY 16, 2014 AT 9:20 PM

Followed this to a T using goat (fresh, raw )milk.

thermometers , checking and re checking steps and
all. ..not even a little bit! Has the consistency of farm
more gained and really sour. My experience with go
doesnt cuddle the same as cow due to the cassien p
thoughts? Advice?

REPLY

Jackie says:
JUNE 10, 2014 AT 6:19 PM

did you use tap water that has chlorine in it?

bottle water. I used it twice before I was told
bottle water and it came out great.

REPLY

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Jackie says:
JUNE 10, 2014 AT 6:21 PM

Also if your using Junket rennet table

1 and a half to 2 tablets. That is what w
Bottle water and 2 Tables of Junket. N
liquid much better.

REPLY

Michael Andersen says:

JULY 9, 2014 AT 6:43 PM

Did you heat to 105 Fahrenheit or Celsius? T

listed are in Celsius. If you used Fahrenheit i

REPLY

Nancy says:
JULY 23, 2014 AT 12:25 AM

It does say Fahrenheit in the instructi

REPLY

Shaman Ramkasoon says:

JULY 27, 2014 AT 1:55 PM

Hi do you know where I can buy rennet for m

cheese?
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REPLY

Delta Rogers says:

SEPTEMBER 23, 2014 AT 6:00 PM

You can get the rennet in liquid anim

and the rennet tablets on amazon.com
cheesemaking.comthe cheesemakin
New England Cheesemaking Supply C
will have everything you need and the
has it for a bit less money and prime s
the free 2 day shipping. Hope this hel
cheese making!

REPLY

Susan Stagner says:

SEPTEMBER 18, 2014 AT 10:20 PM

you have to treat the goat milk with a special

cheese book that tells me how to do all this. I
one and if you go to amazon.com you can fin
things there for making cheese.

REPLY

Trisha says:
MAY 18, 2014 AT 12:10 AM

I have raw goats milk but hesitant to make this bec

comment above. what advice can you give for tha

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Also, I do not own a microwave what would you s

alternative?

Thank you!

REPLY

wonderwhygal says:
JUNE 15, 2014 AT 3:06 PM

I made this using milk from my Nigerian Dw

an hour and I let the milk cook to 117 instead

REPLY

Jane says:
MAY 22, 2014 AT 9:40 AM

I found Junket rennet tablets with the instant pudd

Ball citric acid with the canning supplies at the groc
health food store sells Organic Valley grass fed non
whole milk. I now have fresh mozzarella . Thank yo

REPLY

David Oyler says:

MAY 24, 2014 AT 9:24 PM

We are horribly struggling! We went through 2 gall

one generic, store-bought, the other local, and had
same results. As others have mentioned, it was rico
curd didnt stick together at all. The second batch, w

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around 100 degrees for about 15 minutes and it see

still like a thick ricotta cheese and microwaving it o
I tried to stretch it and it just broke apart. Were go
in cheesecloth and try tomorrow I suppose

REPLY

Robert says:
JUNE 11, 2014 AT 12:17 PM

Try using Trader Joes Cream top milk. That

REPLY

Susan Stagner says:

SEPTEMBER 18, 2014 AT 10:24 PM

to make the best mozerella cheese you need

best results in this method.

REPLY

Shalimar says:
NOVEMBER 25, 2014 AT 8:53 PM

Exactly the same as David Ive been over 2

same result and is whole milk (no ultra-past
is filtered and the resul is a thick ricotta, n
starchy mozzarella!

REPLY

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Shalimar says:
NOVEMBER 25, 2014 AT 8:54 PM

Sorry autocorrect to starchy but was s

REPLY

NR says:
OCTOBER 12, 2016 AT 9:29 AM

The difference between ricotta and mozzarel

small. Leave out the rennet or add it too late
ricotta. Possibly heated too fast? One variati
mozzarella recipes is that when you add the
from the heat once it is stirred in and be sure
without stirring to give the curd a chance to
stirring it prevents the curd from knitting an
ricotta. When curd is set, cut it with a knife a
back on heat to warm to 105 making sure to
at 105. Once at 105, remove from heat and le
minutes. then continue with straining and st

REPLY

Dave says:
JUNE 10, 2014 AT 8:35 PM

What power setting when you microwave? Full? Lik

person, also curious how to finish if you dont use a

REPLY

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Susan Stagner says:

SEPTEMBER 18, 2014 AT 10:32 PM

Microwave should be on regular high setting

your wattage, if it is very high i would do 20
and 10 secs each additional time till the chee
together. When it is stretchy and the consist
liking, put it in ice water. Or if you prefer to
season. And anyone who is trying to make ch
doesnt come out, you can always use the che
cheese. This can always be frozen. So hang in
keep trying.

REPLY

NR says:
OCTOBER 12, 2016 AT 9:37 AM

To make without a microwave, you instead u

With a bowl of water near boiling, about 185
place the curd in a strainer and lower into th
minutes which allows it to start melting toge
cheese a few times and if needed return into
soften it up. Around 135 F is ideal temp to ad
fold until smooth. Once formed into a ball dr
bath to bring temp down fast or as this articl
warm.

REPLY

Kristy says:
JUNE 10, 2014 AT 9:19 PM

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What does the salt do? Im on a sodium restricted d

wondering what happens if someone cuts the salt in
out entirely. Would be fun to make with my son if I
without the salt.

REPLY

Christine T says:
JUNE 21, 2014 AT 7:18 PM

The salt adds flavor. I tried making it with ve

was extremely bland.

REPLY

Mama.V says:
SEPTEMBER 14, 2014 AT 10:36 PM

My family has made String cheese for years,

the curd.we never add salt directly to the c
put the salt in the ice water bath. The ball a
bath for 30 plus minutes, then put on cookie
water drip off.

REPLY

Tina says:
JUNE 11, 2014 AT 10:31 AM

Can someone tell me how to print this? Or is there

printer friendly?
Thanks.

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REPLY

Silver says:
JUNE 11, 2014 AT 2:47 PM

Copy & paste the text (and pictures) into a W

Just left click (holding down) your cursor ov
text/photo area, and drag the cursor over th
everything. Once the desired area is highligh
your cursor, and select copy from the drop
paste, simply right click on the blank docum
paste from the drop down menu.

REPLY

Clara Kiser says:

JUNE 11, 2014 AT 7:11 PM

Hi, I pulled down File Menu, clicked on Prin

can adjust the orientation and zoom percent
screen. Also, select exactly which pages you w
Click print icon.

REPLY

Marcia Murray says:

JULY 27, 2014 AT 12:25 PM

to copy: Click the Control button on the lowe

the the p (for print) the article will print as y
or black and white ( as I do) says 19 pages an

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redipe so watch for the bottom of page and o

click the stop button and not waste paper. Ta

REPLY

DOChef says:
JUNE 11, 2014 AT 5:55 PM

Its nice you want to be followed, but where are the

those sites ??

REPLY

Crystal says:
JUNE 12, 2014 AT 7:53 PM

Can I use powdered or evaporated milk to do this?

REPLY

NR says:
OCTOBER 12, 2016 AT 9:17 AM

Nope. Needs to be fresh milk.

REPLY

Joan says:
JUNE 13, 2014 AT 1:06 AM

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What if you dont have a microwave? We tossed our

refuse to buy a new one, saving us a lot of counter r

REPLY

Michele Jaye Solomon says:

JUNE 14, 2014 AT 5:50 AM

Can this be done without adding salt?

REPLY

Irene says:
JUNE 20, 2014 AT 7:55 PM

I just made it with less salt than recipe called

mentioned recipe was too salty). I probably w
the recipe amount next time. You dont NEE
cheese is complete by the time you add it. It
flavor!
I would taste some at that point in the recipe
to add it or not.

REPLY

beth says:
JULY 22, 2014 AT 8:36 PM

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I made mozzarella growing up. I havent late

did it was put the finished cheese in a cold b
minutes.

REPLY

BB says:
OCTOBER 10, 2014 AT 11:43 PM

Absolutely. I never put any salt into my moz

great. You can always play with the spices be
prefer loads of fresh basil and chives instead
before being served and consumed.

REPLY

AJ says:
JUNE 14, 2014 AT 2:02 PM

Can this be done with soy milk?

REPLY

speedwell says:
JULY 15, 2014 AT 4:58 AM

No, the protein in milk that causes this chee

(casein) is not present in soy milk. You can m
of cheeses with coagulated soy milk (essentia
process to get tofu curds and whey is almost
mozzarella.

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REPLY

Kris says:
JUNE 15, 2014 AT 7:34 PM

I did use the advice that one person gave, which wa

rennet tablets, to use 1 1/2 but my cheese came out
thing I had to do different was microwave it a few e
fold it more than twice. Once I started folding it mo
consistency really came together. But definitely gre
next time, it will take around 30 minutes, cuz since
time, it took almost two hours. Honestly, at first, I t
wasting a gallon a milk. But I didnt and it was a GR
Thanks!

REPLY

Irene says:
JUNE 20, 2014 AT 8:06 PM

just wondering- why did it take two hours? W

milk, so i had to run out for 2%, but I looked
I started and it took 25 minutes from the tim
door. Did you have trouble with something?

REPLY

Tiffany says:
JUNE 16, 2014 AT 6:07 PM

Dont be discouraged or give up folks. Mozzarella is

cheeses to learn to make if you have no cheese expe

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cheese making in Michigan, and I always start with

everyone wants to make it. Easier to teach it than h
and give up.
You do NOT need to use salt our can cut it way back
up some flavor. I recommend using at least a little a
stuff to flavor it.
I do not think this, recipe can be . Used with soy mi
think you will get desirable results with powdered m
be more costly as well. For those of you attempting
goat milk, you need a little more rennet. Junket tab
best, but not everyone keeps liquid rennet in their f
up. Also goat milk will have a softer Curd. Even if it
it in cheese cloth and continue with the recipe. Olde
citric acid than does very fresh, as the, milk acidifie
Please feel free to email me at woodspryte.farm@gm
need more help.
Happy cheese making
Tiffany
WoodSpryte Farm

REPLY

Patty Ordway says:

JULY 23, 2014 AT 4:24 AM

you can get liquid rennet on ebay for under 1

REPLY

Mike says:
JUNE 18, 2014 AT 9:14 PM

Just buy the curd already made

REPLY

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Irene says:
JUNE 20, 2014 AT 7:58 PM

Just made this for the 1st time. Did not realize my t
didnt register the lower temps- so I did without on
citric acid when the milk lost its chill, then added th
when the needle started to move.
Other than that ( and reducing the salt a little), follo
and VOILA! Awesome fresh cheese for our fresh piz
tonight.! Thanks for posting this!!!

REPLY

Kim C says:
JUNE 22, 2014 AT 5:43 PM

I tried this and the first time was not successful. Yo

the whey out after the straining and the first microw
incorporate the whey back in. Came out great the se
the mozzacotta (as my husband called the first faile
pretty tasty too!

REPLY

Chris H says:
JULY 6, 2014 AT 1:58 AM

Second batch, semi fail. Used skim, but my end resu

rubbery cheese. Was it; nuked to many times, wron
something, skim milk, or what? Sad to have a batch
wont eat. Please help.

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REPLY

Kristie says:
JULY 7, 2014 AT 2:59 PM

Hoegger supply company has everything you need f

Rennet, citric acid, etc.

REPLY

Diane says:
JULY 7, 2014 AT 8:04 PM

If your cheese comes out like ricotta, keep heating i

Most ALL milk at the grocery store is now ultra pas
degree (meaning held at a higher temp for a longer
pasteurization). It may take 8-10 heating and knead
milk is quick, but grocery store milk takes forever. I
with goat milk and its my favorite mozzarella. If it
stretchy and solid, just keep heating and kneading.

REPLY

klaus says:
JULY 10, 2014 AT 12:30 AM

Dont refrigerate mozzarella!

REPLY

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Michelle Davis says:

JULY 23, 2014 AT 12:50 AM

Could you make this recipe without a microwave?

REPLY

Lil says:
JULY 24, 2014 AT 7:29 PM

I made this with my 8year old granddaughter. We h

very disappointed as it only made approximately 1/
this all that comes out of a gallon of whole milk or d
something wrong.?

REPLY

Janet Woodward says:

AUGUST 11, 2014 AT 6:14 PM

I just made it the first time, and at first I onl

cheese, but then I added in more citric acid a
poured the whey back into the mixture and l
few more minutes and I got a lot more outp
pound.

REPLY

Milo says:
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I tried this and I got it on my first shot! Although, I

yet so Im not too sure about how its going to taste
whole lot, maybe a small grocery store ball of chees
pictures over exaggerate how much it makes haha.

REPLY

Scott says:
JULY 26, 2014 AT 4:32 PM

1st attempt followed directions exactly, using exact

the 2 rennet tabs and distilled (bottled) water ment
the comments. Added at 55 C and 88 C, just like it s
only sort of curdled and the curds never came toget
milk soup with small white flecks in it, that looks ki
with foam on top. Any suggestions?

REPLY

Andrew says:
AUGUST 16, 2014 AT 3:17 PM

Hi Scott temperatures in the post are Fahr

Celsius (I mention Fahrenheit in Step 1).

REPLY

Andrea says:
JULY 31, 2014 AT 1:51 PM

I never use a microwave & don;t have one. How els

be heated up to achieve the proper temperature? In

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the pot?

REPLY

Brandi says:
JULY 31, 2014 AT 3:15 PM

I guess nobody read everything on this page. It says

a microwave you can use a pot of very hot water an
it the microwave is the shortcut

REPLY

Pati says:
NOVEMBER 9, 2014 AT 10:03 PM

Im glad SOMEBODY said it..THANK YOU !

REPLY

Carol says:
AUGUST 12, 2014 AT 8:33 PM

Definitely going to give this a go. The only concern

correct milk.
Easiest milk for me to get is a homogenised and pas
how that will go?

REPLY

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Georgina says:
MAY 4, 2015 AT 4:57 AM

You need the least processed, freshest milk p

best cheese. If you can get milk which is not
will be better. I follow a different method an
recommend using a microwave because you
proper eye on temperatures.

REPLY

Brendan says:
JULY 11, 2016 AT 5:20 PM

I did this for the first time today with

from Costco. Turned out awesome! I l
and used the 1/8 tsp of liquid tenet. C

REPLY

Deborah says:
AUGUST 16, 2014 AT 3:00 PM

I found this recipe didnt work at all! I ordered the

acid online, I used 2% milk, I used the exact amoun
for and had a thermometer and I heated using celci
made sense. I read comments from other people. I
gone wrong.

The recipe was a total waste of time and money.

REPLY

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Andrew says:
AUGUST 16, 2014 AT 3:17 PM

Hi Deborah,

The temperatures in the post are in Fahrenh

referenced Fahrenheit in Step 1 of the direct
missed that detail!

Andrew

REPLY

April says:
AUGUST 17, 2014 AT 3:04 PM

Does it matter if its vegetable or anim

REPLY

April says:
AUGUST 17, 2014 AT 3:07 PM

Nevermind gah! I read the who

Thanks! Sorry!

REPLY

Steph says:
SEPTEMBER 24, 2014 AT 8:15 AM

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It was 17 degrees celsius here in New

would I have to chill the milk down to
55 Degree Fahrenheit = 12.7777778 C

REPLY

tina says:
AUGUST 31, 2014 AT 11:05 PM

Can someone tell me if I follow this recipe, how mu

cheese will I get? Some I can use now and some to s
much?

REPLY

phifermosquitoscreens says:
SEPTEMBER 1, 2014 AT 4:39 AM

This is quite different. But same like preparing pan

citric or vinegar to boiling milk. Anyways thanks fo
interesting.

REPLY

Pat Deck says:

SEPTEMBER 5, 2014 AT 10:38 AM

Kitchen gloves? Are these the Playtex gloves you ge

supermarket?

REPLY

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VIRGINIA says:
SEPTEMBER 7, 2014 AT 12:48 PM

Made this today and my husband and kids loved it!

an easy recipe! This is a keeper for sure!

REPLY

dainiswmichel says:
SEPTEMBER 13, 2014 AT 4:29 AM

microwave?

im on my phone now w a small screen & havent re

comments

i havent used a microwave oven in over a decade.

whats the alternative for folks who use ranges and

microwaves?

REPLY

Steph says:
SEPTEMBER 24, 2014 AT 8:05 AM

55 Degree Fahrenheit = 12.7777778 Celsius thats co

room temperature so I guess I would not need to co

REPLY

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Angie Martin says:

DECEMBER 28, 2014 AT 11:48 PM

to the people confused about the temperatur

Fahrenheit vs. Celsius, milk is refrigerated a
degrees Fahrenheit, so you actually need to h
degrees.

REPLY

debbie says:
NOVEMBER 25, 2014 AT 10:48 PM

Hi,

I did this and the first time worked perfectly! i love

time though, my curds seemed to stay curds, no ma
nuked em forsame microwave, whole milk both t
of rennet 2 days seperate, same bottle of citric acid,
saltany idea why?

REPLY

Jon says:
DECEMBER 25, 2014 AT 2:14 PM

What is the total cheese youll get from this? Follow

I got about two cups of cheese. Almost 2/3 of the ga
still in the pot!

REPLY

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Cooper says:
FEBRUARY 8, 2015 AT 5:21 PM

Am I the only one who read this thinking 1) What a

little reward,, and 2) Seems just as expensive (if not
just buying cheese in the first place.

Seriously, unless you are going to do this on a regul

have rennet and citric acid on hand anyway, it seem
would be an interesting party trick not really wort
Spend more time in the kitchen creating dishes with
mozzarella, not in making mozzarella.

REPLY

Stephanie says:
MARCH 11, 2015 AT 10:27 PM

This recipe worked Great!!! Cant wait to add flavor

dried tomatoes and garlic. Love this recipe! Buying
fit in the fridge tomorrow. Found rennet tablets in t
section at Kroger.

REPLY

Amy says:
OCTOBER 3, 2015 AT 12:49 PM

Ooo! Flavored! Great idea.

REPLY

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Sue says:
JUNE 21, 2015 AT 5:28 PM

Follow your directions but it never got stretchy no m

got or how much I needed it. Any suggestions?

REPLY

Darlene says:
JUNE 25, 2015 AT 7:25 PM

I followed the directions to the letter. Took MUCH

minutes, and it never got large curds, it never got st
heating it over & over again in the microwave. It rem
consistency of fine grain ricotta. The only way to sa
something that uses ricotta in the recipe. Wont eve
again I spent the entire afternoon on this! A wast
money!

REPLY

Nanciy says:
JUNE 27, 2015 AT 12:34 PM

i use very little milk and so frequently have milk cu

can curdled mile be used to make mozzarella, perha
citric acid?

REPLY

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Susan says:
SEPTEMBER 10, 2015 AT 1:25 PM

When the curd is forming after adding rennet, I get

temps, depending on if I am testing the curds or the
should the probe be when following this recipe?

REPLY

Amy says:
OCTOBER 3, 2015 AT 12:48 PM

I left mine in the whey. Turned out great.

REPLY

Carmen says:
SEPTEMBER 22, 2015 AT 10:36 AM

Hi from Barcelona, Spain

I would love to make this but I have a Q:

What measure should I use to substitute fresh lemo

Acid powder?

Thank you!

Carmen

REPLY

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Amy says:
OCTOBER 3, 2015 AT 12:46 PM

Thank you SO much for this recipe. I have never m

I tried this yesterday with 2% milk and it turned ou
tasty. I was so proud I gave most of it to my neighb
making more today. I was thinking I would try 1% t
because Im very conscious of fat content. Ill have t
how it goes. Thanks again. Very easy and great!

REPLY

Amy says:
OCTOBER 3, 2015 AT 4:58 PM

I just made cheese again with 1% milk. It tur

good. Took a bit more to get the whey out an
more then twice. But its delicious. Love that
recipe. Its delicious. Thank you again!
I have a feeling that the people it doesnt wor
the citric acid and rennet ready ahead of tim
hear the milk too quickly. You have to stir an
monitoring the heat for at least 20 minutes.
cheese! Maybe someone could add how to fla
next time I make it. Garlic, basil mmmm

REPLY

Alex says:
MARCH 5, 2016 AT 2:17 AM

Tried for the first time today using Junket tablets a

in Australia full cream milk plus 1.6 l lite milk (rea

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respectively); 1 1/2 Junket pills as someone suggest

seemed I was going to end up with some cottage ch
magic started happeningin short, must make som
dinner. All I need to do now is learn how to follow A
blog/guide. Long live global coms!

REPLY

Brenna Cantrell says:

JUNE 26, 2017 AT 10:21 PM

Tried this today with my fresh goats milk and it wo

didnt make very much, but it turned out real mozz
made some ricotta out of the leftover whey, which w
Thanks for the great recipe!

REPLY

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