I made pillowy balls of cheese with my simple How To Make Mozzarella method and froze extras so homemade pizzas always taste like a restaurant.

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I’m obsessed with quick cheese that actually tastes like it belongs on a perfect slice of pizza. I adore the squeak of fresh curds and the stretch when I pull a fork away.

I love how Easy Homemade Cheese comes together with plain ingredients and a tiny bit of patience. Make Cheese At Home?

Yes please. I gush over the milky brightness and the clean salt bite when I use citric acid in the process.

But mostly I just want to tear into it, melt it, and eat it. Video included, because you should see that pull right now, seriously.

Ingredients

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Whole milk gives creamy body and protein; it’s the base that actually makes curds.
Basically citric acid brightens milk and helps it separate into curds quickly.
Rennet sets the curds so they’re firm enough to handle without falling apart.
Salt adds taste and balance; it’s what makes the cheese actually tasty.
Plus calcium chloride helps store milk behave like farm milk, especially with pasteurized stuff.

Ingredient Quantities

1 gallon whole milk, not ultra-pasteurized (best if fresh from the store)

1 1/4 teaspoons citric acid, dissolved in 1/4 cup cool water

1/4 teaspoon liquid rennet dissolved in 1/4 cup cool water OR 1/4 rennet tablet, crushed and dissolved

1 to 2 teaspoons fine salt or 1 teaspoon kosher salt, to taste

Optional: 1/4 teaspoon calcium chloride dissolved in 1/4 cup water if using store bought milk

How to Make this

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1. Pour 1 gallon whole milk into a large stainless steel pot and slowly heat over medium low heat until it reaches about 55°F to 60°F, stirring occasionally so it doesn’t scorch.

2. While milk warms, dissolve 1 1/4 teaspoons citric acid in 1/4 cup cool water and set aside. If using store bought milk, also dissolve 1/4 teaspoon calcium chloride in 1/4 cup water and have it ready.

3. When milk is at 55°F to 60°F, stir in the citric acid solution (and the calcium chloride if using). Mix gently for about 30 seconds.

4. Continue heating milk to 88°F to 90°F, stirring gently and watching the thermometer. Remove from heat once it hits that temp.

5. Dissolve 1/4 teaspoon liquid rennet in 1/4 cup cool water or crush and dissolve 1/4 rennet tablet in 1/4 cup water. Stir the rennet solution into the milk with an up and down motion for about 30 seconds, then stop stirring and cover the pot. Let sit undisturbed for 5 to 10 minutes until the curd sets and you get a clean break.

6. Once set, cut the curd into 1 inch cubes with a long knife, working quickly and evenly. Let curds rest for 5 minutes.

7. Gently heat the curds to 105°F to 110°F, stirring slowly to keep curds separate. Once at temp, turn off heat and let curds settle for 5 minutes.

8. Using a slotted spoon ladle curds into a microwave safe bowl or a colander lined with cheesecloth. If you want a firmer cheese, press some whey out by hand or with a light weight. Reserve the whey if you like.

9. Add 1 to 2 teaspoons fine salt or 1 teaspoon kosher salt to the curds, then microwave curds on high for 30 to 45 seconds, drain off any excess whey, and fold/press curds with a spoon or gloved hands. Repeat microwaving in 15 to 30 second bursts until curds are hot and stretchable. If you don’t have a microwave, heat whey to 175°F and dip curds in a hot bowl of whey until they become stretchy.

10. When curds are hot and elastic, stretch and fold them repeatedly until smooth and shiny, shape into balls, then chill in ice water to set. Store in the fridge or freeze for later use. Enjoy on homemade pizza or melted in any dish.

Equipment Needed

1. Large stainless steel pot (1 gallon capacity or bigger)
2. Instant read thermometer or dairy thermometer
3. Long knife for cutting curds into 1 inch cubes
4. Slotted spoon or ladle for moving curds
5. Microwave safe bowl or colander plus cheesecloth
6. Small bowls or cups for dissolving citric acid, rennet and calcium chloride
7. Measuring spoons and 1/4 cup measuring cup
8. Spoon or rubber spatula for stirring and folding
9. Large bowl for ice water bath and a towel or gloves for stretching and shaping

FAQ

Q: Can I use ultra pasteurized milk? A: No, ultra pasteurized milk won’t set right, it’s been heated too much. Use regular whole milk, preferably fresh from the store. If you only have store bought milk add the optional calcium chloride to help it firm up.

Q: What if I dont have liquid rennet? A: You can use a 1/4 rennet tablet crushed and dissolved in 1/4 cup cool water. If you dont have any rennet at all you can try using vinegar or lemon for a simple paneer style cheese but it will be crumbly and different from the quick cheese in this recipe.

Q: My curds are too soft or not forming, what do I do? A: First check your milk wasnt ultra pasteurized. Make sure the citric acid and rennet were added at the right temps and amounts. Try letting it sit a few more minutes, sometimes it takes longer. If using store milk add calcium chloride next time. Also dont stir too hard when the curd starts to form or you can break them up.

Q: How salty should this cheese be? A: Start with 1 teaspoon kosher salt or 1 to 2 teaspoons fine salt and taste after pressing. You can always add more, you cant take salt out once it’s in. If you plan on frying or using it in a salty dish use less.

Q: How long will it keep? A: Stored in an airtight container in the fridge it lasts about 5 to 7 days. It’s best the first few days when it’s freshest. You can freeze it but the texture will change and get crumbly when thawed.

Q: Any tips for better texture or flavor? A: Use the freshest milk you can find and dont skip the citric acid it helps the milk acidify evenly. Press the curds gently for a softer cheese, press longer for a firmer result. Add herbs or garlic after pressing for extra flavor, but mix them in by hand so they distribute evenly.

Quick Cheese With A Few Ingredients! Recipe Substitutions and Variations

Whole milk: you can use regular pasteurized milk (just not ultra pasteurized) or even goat milk. Texture and flavor will change though, goat milk makes a tangier, softer cheese.
Citric acid: swap with fresh lemon juice (about 2 to 3 tablespoons) or distilled white vinegar (about 3 tablespoons). Works for acid-setting, but expect a slightly different tang and yield.
Rennet: if you dont have liquid rennet try powdered animal rennet (use equivalent strength per package) or, for an acid-set quick cheese, use 1/2 cup plain yogurt or the vinegar/lemon option above. Note: non-rennet methods give a different texture.
Calcium chloride: if you dont want to use it, add 1/4 cup powdered milk to the gallon or just omit when using very fresh, non-store milk. Powdered milk helps firm the curd when store milk is used.

Pro Tips

1) Warm the milk slowly and don’t rush it. If the temp jumps too fast you’ll get tough curds. Keep the heat low, stir gently, and take the pot off the heat a few degrees early if it looks like it’s starting to scald. A silicone spatula is gentler than a metal spoon.

2) Use the calcium chloride if your milk is store bought. It helps the curd set stronger and makes stretching way easier. Measure it right into its water first so you don’t overdose the milk, then stir it in evenly.

3) When you cut and heat the curds, be patient and gentle. Big rough movements break the curds into too many tiny pieces and you lose good texture. Stir slowly, give the curds a little rest between temp changes, and don’t pile them up when draining or they’ll mat together.

4) If the curds won’t stretch, try reheating in hot whey or a bowl in the microwave for a few more seconds, then fold, press, and try again. Add a tiny pinch more salt if it tastes flat, and chill the finished balls in ice water quick so they keep their shape and don’t overcook.

Quick Cheese With A Few Ingredients! Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I made pillowy balls of cheese with my simple How To Make Mozzarella method and froze extras so homemade pizzas always taste like a restaurant.

Servings

servings

Calories

210

kcal

Equipment: 1. Large stainless steel pot (1 gallon capacity or bigger)
2. Instant read thermometer or dairy thermometer
3. Long knife for cutting curds into 1 inch cubes
4. Slotted spoon or ladle for moving curds
5. Microwave safe bowl or colander plus cheesecloth
6. Small bowls or cups for dissolving citric acid, rennet and calcium chloride
7. Measuring spoons and 1/4 cup measuring cup
8. Spoon or rubber spatula for stirring and folding
9. Large bowl for ice water bath and a towel or gloves for stretching and shaping

Ingredients

1 gallon whole milk, not ultra-pasteurized (best if fresh from the store)
1 1/4 teaspoons citric acid, dissolved in 1/4 cup cool water
1/4 teaspoon liquid rennet dissolved in 1/4 cup cool water OR 1/4 rennet tablet, crushed and dissolved
1 to 2 teaspoons fine salt or 1 teaspoon kosher salt, to taste
Optional: 1/4 teaspoon calcium chloride dissolved in 1/4 cup water if using store bought milk

Directions

Pour 1 gallon whole milk into a large stainless steel pot and slowly heat over medium low heat until it reaches about 55°F to 60°F, stirring occasionally so it doesn't scorch.
While milk warms, dissolve 1 1/4 teaspoons citric acid in 1/4 cup cool water and set aside. If using store bought milk, also dissolve 1/4 teaspoon calcium chloride in 1/4 cup water and have it ready.
When milk is at 55°F to 60°F, stir in the citric acid solution (and the calcium chloride if using). Mix gently for about 30 seconds.
Continue heating milk to 88°F to 90°F, stirring gently and watching the thermometer. Remove from heat once it hits that temp.
Dissolve 1/4 teaspoon liquid rennet in 1/4 cup cool water or crush and dissolve 1/4 rennet tablet in 1/4 cup water. Stir the rennet solution into the milk with an up and down motion for about 30 seconds, then stop stirring and cover the pot. Let sit undisturbed for 5 to 10 minutes until the curd sets and you get a clean break.
Once set, cut the curd into 1 inch cubes with a long knife, working quickly and evenly. Let curds rest for 5 minutes.
Gently heat the curds to 105°F to 110°F, stirring slowly to keep curds separate. Once at temp, turn off heat and let curds settle for 5 minutes.
Using a slotted spoon ladle curds into a microwave safe bowl or a colander lined with cheesecloth. If you want a firmer cheese, press some whey out by hand or with a light weight. Reserve the whey if you like.
Add 1 to 2 teaspoons fine salt or 1 teaspoon kosher salt to the curds, then microwave curds on high for 30 to 45 seconds, drain off any excess whey, and fold/press curds with a spoon or gloved hands. Repeat microwaving in 15 to 30 second bursts until curds are hot and stretchable. If you don't have a microwave, heat whey to 175°F and dip curds in a hot bowl of whey until they become stretchy.
When curds are hot and elastic, stretch and fold them repeatedly until smooth and shiny, shape into balls, then chill in ice water to set. Store in the fridge or freeze for later use. Enjoy on homemade pizza or melted in any dish.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.