30 Minute Mozzarella Recipe (2024)

FAQs

Why did my mozzarella turn out rubbery? ›

Mozzarella is Dry and Rubbery

You may have stretched the curds too much. Simply let the cheese fall on its self a few times and put it in your container. It loses a lot of moisture during the stretching process.

Contrary to popular belief, making cheese from home is a lot more inexpensive than store bought cheese, and here's why. On average, a block of cheese at your local supermarket costs anywhere between $5-15 per pound depending on the type of cheese you're purchasing and how many pounds you need.

A big reason why your cheese isn't melting is the moisture content. The moisture content of the cheese has a great effect on the melting process. A cheese that contains higher amounts of fat will melt better than one that doesn't.

Curds won't come Together

This commonly happens when you are trying to make mozzarella cheese. If you see a bunch of rice-like curds that won't stick together, this means that the cheese is not curdling properly. It is often caused by low-quality milk.

There are two possible causes for rubbery cheese. First, this can happen when an excess amount of rennet is used. Use a bit less rennet next time. It can also happen if cheese is overworked or overcooked, and all the butterfat runs down the drain.

The thin and uniform shape of shredded cheese will melt more quickly, easily and evenly than a whole block of cheese, so it's important to take the time to shred your cheese before starting to melt it.

In general, low-moisture mozzarella is our go-to for pizza. We recommend avoiding the pre-shredded stuff when you can.

Homemade mozzarella cheese is fresher and more flavorful than the stuff you buy in the store. It requires a few special materials and a bit of patience, but the end result is worth it.

Too much rennet was used or too much butterfat, left your cheese during the process. Rubbery cheese can happen when an excess amount of rennet is used, too much rennet equals a rubber ball, too little, soup!

Sour taste is generally a result of too much acid or a cheese that is young and not mature enough. Too much acid can be the result of one or more of several different things: Too much starter bacteria. Not enough rennet (very long flocculation - curd set - time).

When to add salt to homemade mozzarella? ›

When the cheese reaches 135 degrees, add the salt. Stretch the cheese a few times, until it starts to look shiny.

If the acidity is too high, the curds will become grainy and fall apart when attempting to stretch them into mozzarella. If you do not have a pH meter, you can still make great soft or firm mozzarella if you follow the steps carefully.

throw it in the microwave for a minute and stir it up. Do this several times. After a while it may still come together into a mozzarellaish cheese. Sometimes it takes 10 or more heatings to form a cheese but it may still do it.

Most of the domestic fresh Mozzarella that I've purchased tend to melt nicely in the oven, but tend to get rubbery if the pizza is allowed to sit more than a few minutes. In some cases, they go rubbery during the cooking process itself and are never soft.

Fresh mozzarella is tender and yet a tiny bit chewy. It melts in your mouth and when you slice it, you can see the milk pool together at the bottom of the dish.

Wrap your loaf mozzarella in plastic wrap after you open it.

Loaf mozzarella usually comes vacuum packed. After you open up your cheese, wrap it back up with plastic wrap to make sure it doesn't come into contact with air and keep it from getting hard.