Let's Make Cheese!

So, we took a little longer than 2 weeks to update, but the cheese making process turned out to be a little more challenging than we first thought. Just a minor setback that we solved, but the end product was delish! I'm going to hand it off to Donna who has recently become our resident cheese maker! She made two batches of mozzarella cheese. She has not attempted the ricotta yet, but that will be sometime in the future I can assure you! Without further ado....Donna:

(Don't forget to check our site for all of your cheese making needs: Make Your Own at Home )

*waves* Hi! I'm Donna and I love to bake and cook, so when we received a Mozzarella & Ricotta Cheese Making Kit in the store, I just had to try it!  Everyone loves cheese, especially mozzarella cheese!  I admit it was a bit intimidating, could I really make cheese and what would it taste like?  I was up for the challenge!

The most important ingredient and biggest factor in making cheese is your milk.  I used grocery store bought, whole milk that was not ultra pasteurized.  Unfortunately, it did not form the curds.  It looked like something stringy. Not to give up, I tried it again and here are my tips:

v Do NOT use any milk that says ‘ultra pasteurized’.  It simply will not work.

v If you have whole milk that is processed locally and shipped to your store, that’s the milk to get!  Don’t go for the store brand because it has the best price – you need the freshest milk you can get.    

v What did not come with the kit is something called “calcium chloride” and I recommend getting it if you plan on using store bought milk. (Yes, we do sell it at Make Your Own! Calcium Chloride )

v Don’t be tempted to peek into your pot while the curds are forming. Be patient and wait until the time is up.

For the second batch I added the calcium chloride. 

When I first checked my curds, I gently pushed down on the edge to see if I had a separation of curds and whey. Wow! What a difference!  I had curds!  Check my curd pictures.  The first one is the curd cut in cubes and the second I moved them around so you can see them better.  It was so exciting to see that I actually had CURDS!  

I followed the rest of the directions without a hitch and the cheese was amazing!  I think it tasted better cold but I understand that some people like it warm.  It’s up to you, give it a try and see what you think.

Keep in mind this is not store bought cheese so it will not look like that brick of cheese.  You form it to how you want it.  I just left it in chunk form and we ate pieces from it.  One final note, this is fresh cheese - which means that there are no preservatives in it, so keep that in mind - unless you eat it as fast as we did!

Got a question?  Leave it in the comments section below! Until next time!!

Thanks Donna!! Be sure to check out our site for a variety of Cheese Kits and Cheese Making Supplies!

Up Next: Making your own Root Beer and Soda Pop