American Mozzarella, Microwave a la Joyce

I modified this cheese from one I learned from “Joyce of KS” on the old Lactobacillus Board on the web (now It makes an “American mozzarella” similar to what is used on American pizza. It is very elastic, melts well and strings when hot. (It is not, however Italian mozzarella which is more tender at room temperature and possesses a more subtle flavor.) If you would like to make the Italian version,the recipe for making Italian fresh mozzarella which, as you will see is more complex than this one for “American” mozzarella.


  • 1 cup pyrex measuring cup
  • 2 cup pyrex measuring cup
  • 5 quart pot, stainless or enamel, with cover, preferably with a thick heat dispersing bottom
  • Thermometer, -20 to 110C
  • 8 inch strainer
  • 1000 watt microwave oven


  • 1 gallon milk (I used cow’s milk, homogenized, pasteurized, 3.5% butter fat)
  • 1¼ teaspoon citric acid powder (from local pharmacy) dissolved in ½ cup cool water
  • ½ tablet Junket rennet (from local supermarket) suspended in ¼ cup cool water


Italian Mozzarella

Fresh Mozzarella from One Gallon of Milk

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