You won’t believe what I did with milk today

Stephanie and I made cheese—for the first time!

homemade mozzarella

Have to say it was pretty magical just watching it come together, all in about 30 minutes. Just a gallon of Clover Stornetta whole milk, 2 tsp of citric acid, and 1/4 tsp of rennet.

And you can do it too!

Since this was cow milk mozzarella, and a pretty accelerated recipe, it came out closer to store bought in terms of consistency, but the taste had a touch of sweetness, with a mouthfeel I thought was approaching chevre. Eating it slightly warm on a toasted slice of Italian pugliese drizzled with olive oil: perfection!


OMG I can’t believe you did this–I was going to do the same thing. In fact, I made cottage cheese for the first time a few weeks ago. Great minds…

Sorry, but the first thing i thought was…this looks like two silicone breasts ;-)) . I made mozzarella some years ago – but i found it was so sad, because i needed so much milk to get only a little piece of cheese.

Joy, one of my goals is to make a lasagna from scratch: mozzarella, ricotta, noodles, and sauce.

Angelika, yep, that’s what one gallon (almost 4 liters) produced, two fairly large balls of mozzarella. But I know what you mean. We were surprised at how much whey was left over at the end of the process.


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