Mozzarella Using Instant Pot & Microwave

Ever wondered if you could team up the Instant Pot and the microwave to make effortless mozzarella at home? Hang on to your heirloom tomatoes because you’re moments away from pillowy, hand-pulled mozzarella the slow food fast way.

Read on to learn about:

• Hands-off heating—let the yogurt setting do the work for you.

• Quick and modern—designed for busy kitchens and 21st‑century schedules.

• Mess‑free stretching—no scalding water baths, just 2 minutes in the microwave.

Sounds simple, right? Let’s dive in.

You'll need some basic cheesemaking supplies and ingredients included in our Deluxe Kit and Mozzarella Kit. 

Ingredients

• 1/4 tablet rennet, dissolved in 1/4 cup cool, unchlorinated water

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

• 1 gallon whole cow’s milk (not ultra-pasteurized)

• 2 teaspoons cheese salt (flake), adjust to taste

  • Or 1 teaspoon granulated sea salt (won’t dissolve as easily)

• 1 teaspoon optional herbs or spices (e.g. basil, pepper flakes)

Equipment

• 6 qt Instant Pot (any model with yogurt setting, I use the Duo model)
  

• Thermometer (good for temp. confirmation until you get to know your Pot settings well) 
  

• 8″ knife (for cutting curds)

• Cheesecloth (to line colander)

• Large colander + bowl (for whey collection)

• Ladle or slotted spoon

• Rubber gloves (for stretching)

• Cool-water bath: large bowl with 5 cups cool water + 1 cup ice

Safety Check

Give your Instant Pot a once‑over—inspect the sealing ring, vent, and moving parts before you begin.

Step‑by‑Step Guide

1. Heat the Milk

   • Pour the citric acid solution into the inner pot, add milk, and stir well.

   • Select Yogurt mode on low (to reach ~95°F maximum) for 30 minutes (this is not the typical yogurt setting, this is lower than the ideal yogurt temp. of 110°F -115°F). Use your thermometer to confirm as you learn this method.

   • Line a colander with damp cheesecloth for whey collection.

   • Once it hits 95°F, stir in the rennet with 15 gentle strokes, then let rest for 10 minutes.
     

2. Cut & Drain the Curd

   • NOW, adjust to the regular yogurt setting, not low and not BOIL or Pasteurize. The goal temp. is now between 110°F -115°F - no hotter. Use your thermometer to confirm as you learn this method. 
      

   • Cut the set curd into 1-inch cubes (create a grid all across the pot in two directions) and gently move the cubes to assist in shrinking and releasing whey for 5–10 minutes. Do not stir or whisk but do cut larger pieces at the bottom of the pot. Be gentle as to avoid breakin up the curd you just worked to create. It will never drain if you stir it.

   • When the curd cubes are easy to hold and do not fall through your fingers, they are ready to drain in the cheesecloth-lined colander. 

   • Allow the curds to drain and mat together for 10–15 minutes for easier stretching. Do not squeeze or twist the cloth together. 

3. Microwave Stretching Hack

   • Transfer curds to a microwave‑safe bowl.

   • Microwave on high for 1 minute, then gently fold over twice. Drain extra whey back into the pot while holding back the curd mass.

   • Microwave 30 seconds, drain, add salt and herbs, fold 4-6 times.

   • Microwave 30 more seconds and repeat folding with some gentle stretching until shiny and springy - no more than 4-6 times again.
     
     Tip: Less heat = more tender cheese. Stop as soon as it stretches smoothly!

4. Shape Your Mozzarella

   • While it's still very hot Fold the shiny curd over itself, then push it up from one hand through an OK sign in the other hand to form a ball and pinch it off.

   • Dunk in cold water to set the shape (or you will have a mozzarella pancake, not a bad thing but not a classic ball). Repeat with all curd.
     

   • Surprises? Check out our FAQs to troubleshoot. 

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Serving & Storage

• Enjoy at room temperature right away.

• Can sit uncovered 3–4 hours before refrigerating.

• Store dry in a covered container up to 1 week (no whey).

What Comes Next?

Once you’ve mastered mozzarella, you’re ready for burrata, string cheese, queso Oaxaca, and beyond. Our Deluxe Kit and Instant Pot Cheese book bundle is a great way to really dig in to all these!

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