DIY Mozzarella

[WolfpackWife]

Has anyone made their own homemade mozz? If so, is it easy/worth doing? I have heard and read mixed things about the ease of the process, whether or not the process is worth doing, and the outcome.

Success stories/tips? It seems fairly cheap to do.

[spotty_dog]

Very fun and easy. You do need a good thermometer if memory serves. And milk isn't necessarily cheap (it's hard to find the stuff that is *not* ultra-high-temp pasteurized), you'll get about two baseball sized cheeses from a gallon. But definitely fun and yummy. Look up the Cheese Queen 30 minute mozzarella.

[WolfpackWife]

Very fun and easy. You do need a good thermometer if memory serves. And milk isn't necessarily cheap (it's hard to find the stuff that is *not* ultra-high-temp pasteurized), you'll get about two baseball sized cheeses from a gallon. But definitely fun and yummy. Look up the Cheese Queen 30 minute mozzarella.

Good point about the milk. I try to offset it by remember that TJ's fresh mozz is $5-$6 and is only one baseball sized cheese lump...or whatever you'd call it.

[spotty_dog]

And fresh mozz is meant to be eaten the same day it's made; plus when you make it yourself you control the quality of the ingredients and the amount of salt, etc. I need to make cheese again soon!

[HouseofWool]

I will agree that storing homemade mozzarella completely changes its texture for the worse. However it is still divine, sliced and put on pizza.

[WolfpackWife]

HoW - I didn't now it changed the texture that much. How do you store it? If you keep it longer than one day it sounds like the way to eat it is melted on something, is that right?

[HouseofWool]

Instead of being soft and white, it is more like the mozzarella that you buy in the store, slightly yellowed and firmer. It still tastes okay, but fresh is much better for eating straight.

[spotty_dog]

If you store it in brine, most of it stays soft and fresh-tasting but the outside is slightly slimy.

OMG I have a hankering for caprese right now.

[WolfpackWife]

OMG I have a hankering for caprese right now.

I know, right??

[HouseofWool]

I am going to try making feta soon.

[medpedspouse]

The best mozzarella I have ever had was the one a friend (cheers maker) made with half goat and half cow milk. Supposedly, you cannot make mozzarella with just goat milk.