How To Make PERFECT Mozzarella In Just 30 Minutes!

I've tried lots of different mozzarella recipes with varying degrees of succes, but this one (from Turkuazkitchen on Instagram) has turned out perfectly every time. It's fast, stretchy, and creamy-soft, and it melts wonderfully. Use it fresh on pizza or in grilled cheese, or freeze it to use later.

Get the printable recipe PDF here: https://milkslinger.com/shop/quick-mo...

Recipe Inspiration from Turkuazkitchen: https://bit.ly/3NB8ygm (Instagram)
How to make cultured mozzarella from "failed" cheese: https://bit.ly/3LKaQHp (YouTube)
How to stretch mozzarella curds in salted whey: https://bit.ly/3NHRLYZ (blog)
Sour Orange Candy Recipe: https://bit.ly/3HzPLhw (blog)
5-Minute Pizza Dough Recipe: https://bit.ly/411xz7a (blog)

EQUIPMENT and  INGREDIENTS
Citric Acid: https://amzn.to/3p7k8W2 (Amazon)
Lipase Powder: https://bit.ly/3LwNYuZ (New England Cheesemaking Company)
Rennet: https://bit.ly/3AZldBT (New England Cheesemaking)
Vacuum Sealer: https://amzn.to/3KG4N5R (Amazon)
Wevac Vacuum Sealer Bags: https://amzn.to/3TRjd7a (Amazon)

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Recipes: https://jennifermurch.com/recipe-index
Email me: [email protected]

CHAPTERS
00:00 Quick Mozzarella
00:42 The milk
01:29 Citric acid
02:07 Fast acidification vs. slow acidification
02:57 Lipase Powder
04:32 Adding citric acid and lipase
04:53 Heating the milk
05:10 Making cultured mozzarella from a failed wheel of cheese
05:36 Adding the rennet
06:10 Cutting the curd
06:25 Stirring and heating the curd
07:08 Scaling the recipe
08:25 How the curds differ from other cheese curds
09:05 Heating and salting the curds
14:50 Shaping and chilling
15:46 Packing and storing
17:12 Bonus: Pizza Night!

Disclaimer: This video may contain affiliate links, which means that if you click on one of the product links, I'll receive a small commission.

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