Comments on: 30-Minute Mozzarella

By: Jaime McLeod

Jaime McLeod — Wed, 20 Feb 2013 14:25:35 +0000

Brittany,
I don’t recommend trying to make mozzarella without rennet. You can try, but it will take a lot more work skimming out the excess liquid, and may still not turn out right. You can order cheese making supplies and ingredients online. New England Cheesemaking Supply ships internationally: http://www.cheesemaking.com/

By: Brittany Hyde

Brittany Hyde — Tue, 19 Feb 2013 08:44:22 +0000

How much vinegar or lemon juice should I use to make this? I am living overseas and I do not have access to citric acid or rennet. I have heard that using vinegar or lemon juice can make it the cheese too watery. Is there any way to avoid this? Thanks!

By: James Cook

James Cook — Tue, 07 Feb 2012 03:05:58 +0000

I just made this Cheese. It was so very easy to make. It took about an hour total but it was fool proof. I did have to microwave it just a bit longer to help with the kneading process. I also was recomended by another recipe to ad a 1/4 teaspoon of Calcium Cloride just after adding the citric acid. I don’t know if it help or not but my cheese turned out wonderful.

By: Dianne Gates

Dianne Gates — Tue, 01 Feb 2011 13:38:45 +0000

Thanks Jim,
I will let you know how my cheese making goes! I still need a few of the tools but I should be ready to try in a week or two.

By: Jaime McLeod

Jaime McLeod — Mon, 31 Jan 2011 13:53:52 +0000

Dianne,
You should be able to find citric acid in any large supermarket or good natural food store. It is basically concentrated acid from citrus fruit, in a powdered form. It takes about six times as much lemon juice to replace citric acid in recipes (many people use it for canning, also), so substituting has a tendency to make cheese too watery. If you can’t find citric acid, though, you could give it a try.

By: Dianne Gates

Dianne Gates — Sat, 29 Jan 2011 14:12:07 +0000

I have wanted to make mozzarella cheese ever since I tasted it last summer, when I paid $13.00 for about 1/2 a lb. I found rennet tablets at the local grocery store but I am not familiar with citric acid, where do you normally find it? Or can you use lemon juice instead? Can’t wait to try. We’ve been drinking raw milk for about 2 years now. We love it and I want to make some of my own cheese with it, so finding your article on cheese making was great. Thank You!