cheese recipe in 30 minutes | how to make mozzarella cheese at home (2024)

cheese recipe in 30 minutes | how to make mozzarella cheese at home with detailed photo and video recipe. an easy and simple recipe to prepare a rennet and calcium citric acid-free cheesy mozzarella cheese. it is an ideal recipe to be prepared at home which can be used in different types of recipes like pizza, pasta and choice of deep-fried snacks. the basic ingredients for this recipe are unhom*ogenised full fat cream milk and white vinegar to curdle the milk.

cheese recipe in 30 minutes | how to make mozzarella cheese with step by step photo and video recipe. paneer or cottage cheese is a very common ingredient across india and are used for different recipes. yet there are other types of cheese used in various kind of indian recipes which are typically store-bought. one such popular cheese variation is mozzarella cheese which can be a multipurpose cheese and can be used in myriad recipes.

well, i am continuing my wednesday post of showcasing something unique other than a normal recipe. i call it cooking tips, tricks and methods recipe post. today i am presenting a simple 2 ingredients mozzarella cheese recipe. i always post lots of cheese-based recipes and i get recipe request to prepare homemade cheese. hence i thought of sharing it on my wednesday post. having said that, it wasn’t easy for me to prepare it. basically the choice of milk is very critical for this recipe. you need unhom*ogenised and pasteurised milk for most of the cheese recipe. but i wasn’t able to get unpasteurised milk or raw milk which is illegal to sell here in australia. if you do have access to raw milk, you should be using it. anyway, i would be highlighting more tips in my next paragraph.

furthermore, i would like to highlight some more tips, suggestions and variations to homemade cheese recipe. firstly, i would like to heavily emphasize on the timing and temperatures used in this recipe. you need to follow the exact timing and temperature to get the proper texture of cheese. otherwise, it may easily turn to paneer. secondly, the milk has to be full cream with 4% of fat or more. you may need to scan through the ingredients section and see the fat percentage in it. lastly, the quantity of vinegar might have to be increased depending upon the quality of milk. when i make paneer, i use a quarter cup of vinegar to spoil the milk. as the fat percentage increases, you may need more vinegar to spoil it. hence do not panic if it does not spoil completely and add more vinegar to it. also, if you have access to rennet or citric acid, you should be good using it. both rennet and citric acid give more thickness and elasticity to the cheese.

finally, i request you to check my other cooking tips, tricks, methods recipes collection with this post of cheese recipe. it mainly includes my other detailed recipes like , badam powder, aam papad, 5 things you are doing wrong in the kitchen and how to correct it, , how to make paneer at home, top 6 health benefits of mint leaf, tutti frutti, top 7 health benefits of curry leaves. further to these i would also like to mention my other recipe categories like,

• snacks recipes
• breakfast recipes
• sandwich recipes

cheese in 30 minutes video recipe:

recipe card for how to make mozzarella cheese at home recipe:

how to make cheese in 30 minutes with step by step photo:

1. firstly, take 3 litre full cream milk. make sure the milk is unhom*ogenised or use any raw milk.
   
2. stir continuously and heat the milk until it turns lukewarm. the temperature of the milk should be approximately 45 degree celcius.
   
3. now turn off the flame and add ½ cup vinegar.
   
4. stir for exactly 25 seconds. do not over stir as the curd formed may break.
   
5. cover and rest for 20 minutes or until the curd is formed and whey separates completely.
   
6. drain of the curds over the colander and squeeze gently.
   
7. take the whey water and add 1 tbsp salt. stir well.
   
8. heat the water well, but do not boil. the temperature of the water should be approximately 80 degree celcius.
   
9. turn off the flame and drop in squeezed curds.
   
10. stir and dip in hot water for 5 times. squeeze gently removing excess water.
    
11. again dip in hot water for 5 times.
    
12. continue this step until the curds turn cheesy and smooth. do not over stretch as the cheese turns rubbery.
    
13. dip in ice-cold water and rest for 2 minutes. this helps to set the cheese completely.
    
14. wrap the cheese in cling wrap and refrigerate for 2 hours.
    
15. finally, mozzarella cheese is ready to use for 1 week when refrigerated.
    

notes:

• firstly, make sure to use unhom*ogenised milk only. do not ever try with hom*ogenised milk.
• also, if the temperature of the milk is high while adding vinegar, you will end up having paneer and not cheese.
• additionally, over-stretching the cheese will result in rubbery and chewy cheese.
• finally, mozzarella cheese recipe can be grated, cubed or sliced and used for any recipe.