DIY – Make your own cheese

04/20/2017 8:00 pm · 11 comments

by Sarah A Thrifty Mom

Well it’s Matt. My whole life I have been the type to try and figure things out for my self. I love trying to make things that many think is too hard. Well about 6-8 years ago I was watching a show on making cheese, and I thought – I can do that. So I searched the internet and found a kit to make cheese from home. It is actually pretty easy to make mozzarella cheese. Every now and then I break out the kit I bought 8 years ago and make a pound of cheese for pizza or cheese on tomatoes, or just for fun.

DIY - mozzarella cheese

DIY – mozzarella cheese

To make one pound of cheese you need one gallon of milk. We had two different milks that were both about half full that I added together. They were close to expiring and I had just bought new milk. So in the pot they went.

Here is how:

You need a cheese making kit. The one I have had I have made about 6 pounds of cheese and I haven’t even used 1/4 of the ingredients. It keeps well in the back of the fridge.

One cheese making kit - Rennet, Calcium Chloride, Citric Acid, Mild Lipase Powder, Flaked salt

One cheese making kit – Rennet, Calcium Chloride, Citric Acid, Mild Lipase Powder, Flaked salt

The one I used is from Leeners – $22.95
Leeners Mozzarella and Ricotta Cheese Making Kit
And there are many others to choose from as well. The kit makes a ton of cheese.. more then you could eat in a year probably.

Follow the instructions but basically you need:

  • pot large enough to hold a gallon of milk,
  • One Gallon of milk (whole milk is best – cheese needs high fat content)
  • One cheese making kit – Rennet, Calcium Chloride, Citric Acid, Mild Lipase Powder, Flaked salt
  • large spoon with holes for draining
  • 5 small bowls to have everything pre-measured
  • a large microwave safe bowl
  • thick rubber gloves (I used 5 pair of latex gloves but the thick rubber kitchen gloves would work too, clean)
  • one cooking thermometer

 

Start by pouring 1 (one) gallon of milk into the pot. Whole milk is best cheese is better with higher fat content. I have even made it from raw milk at Sarah’s parents house, they are dairy farmers. Some risk involved with raw milk.

Slowly warm the milk on low to medium heat. Slower the better, scalded or burnt cheese probably doesn’t taste that good.

While the milk is warming start preparing the additives

In one small bowl add

1/2 tsp of Rennet with 1/4 cup of distilled (I use tap) water

Next bowl :

1 tsp calcium chloride liquid mix with 2 Tbs of distilled (or tap) water

Next Bowl:

Measure 2 tsp of citric acid powder

Next Bowl:

Measure 1/2 tsp of Flaked salt. To be added while stretching the cheese in the last process

Next Bowl :

Measure 1/4 to 1/2 tsp of mild lipase powder. Optional if you are vegetarian.

DIY - Mozzarella cheese - Milk with Citric Acid, curd forming

DIY – Mozzarella cheese – Milk with Citric Acid, curd forming

Closely watch the temperature of the warming milk. Add the citric acid while it is warming. Stir the citric acid for 30 seconds.  You will begin to see the milk separate and form curds. Continue to  stir once every minute or so. Once it reaches 88 degrees F add the calcium chloride mixture and the lipase powder. Stir the mixtures slowly for 30 seconds. Let the mixture continue to warm to 105 degrees F.

DIY - Mozzarella cheese - 105 degrees, Citric Acid, Rennet, Mild Lipase Powder

DIY – Mozzarella cheese – 105 degrees, Citric Acid, Rennet, Mild Lipase Powder

Once 105 degrees F has been reaches cover and turn off the heat. Let the whey and curd mixture sit at 105 F for 15 minutes to allow the curd to fully develop. The curd is the white clumps and the whey is the greenish clear liquid in the pot.

DIY - Mozzarella cheese - Cover and let sit with heat off

DIY – Mozzarella cheese – Cover and let sit with heat off

After 15 minutes gently take out the curd with the slotted spoon. Put the curd into your microwave safe bowl. Try and remove as much curd from the whey as you can.

DIY - Mozzarella cheese - After 15 minutes remove the curd, place into microwave safe bowl

DIY – Mozzarella cheese – After 15 minutes remove the curd, place into microwave safe bowl

Gently press the curd mixture with your gloves on. Pore the whey back into the pot. Press and pour this step until not much is being squeezed out.

DIY - Mozzarella cheese - press out as much whey by hand

DIY – Mozzarella cheese – press out as much whey by hand

Now place the bowl with the curd mass into the microwave. Heat on High for ONE minute. Remove and press the mass to try and remove any more whey liquid as you can. Repeat this pressing and pouring till no more whey can be removed – about 30 seconds or so.

DIY - Mozzarella cheese - Place in microwave, cook on high one minute

DIY – Mozzarella cheese – Place in microwave, cook on high one minute

Place back into the microwave for ONE minute again. Remove the cheese and press and pull the cheese similar to making taffy. Add the remaining flake salt while you are pulling and stretching the cheese. The more you pull the firmer and stringing it will become.

DIY - Mozzarella cheese - Continue to squeeze the whey out, place in microwave again for one minute

DIY – Mozzarella cheese – Continue to squeeze the whey out, place in microwave again for one minute

DIY - Mozzarella cheese - Add the Flaked Salt and stretch and pull cheese

DIY – Mozzarella cheese – Add the Flaked Salt and stretch and pull cheese

This is where I stopped microwaving it, but for a more firm cheese repeat the microwave step again.

At this point the cheese is very hot and this is where thick gloves comes in handy. I wore 5 latex gloves on each hand and it was still VERY hot.  Stretch and pull the cheese just like taffy makers. The more you pull and stretch it the more stringing and firm it becomes. For a softer cheese only pull and stretch for a short time, maybe one or two pulls then form your cheese ball.

DIY - Mozzarella cheese - Stretch and Pull the cheese and work the curd together

DIY – Mozzarella cheese – Stretch and Pull the cheese and work the curd together

Form the cheese the way you want, place in an air tight container. In the fridge it is good for about one week, and in the freezer for about a month.

DIY - Mozzarella cheese - Form a tight cheese ball with the flat of your palm and press your fingers upward on the bottom middle of the cheese mass.

DIY – Mozzarella cheese – Form a tight cheese ball with the flat of your palm and press your fingers upward on the bottom middle of the cheese mass.

If the cheese is too soft to grate, place in the freezer to firm the cheese for grating. ENJOY!

How do you like your cheese?

 

DIY - Mozzarella cheese, Tomato, Olive Oil, Salt and Pepper, Basil

DIY – Mozzarella cheese, Tomato, Olive Oil, Salt and Pepper, Basil

 

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Leave a Comment: 11 comments

Filed Under: A Thrifty Dad, DIY, Recipes, Thrifty Craft Ideas, Thrifty ways to save

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15 comments
Sherry
Sherry

Sorry, didn't mean to nag. I didn't realize it goes to the top of the page. I thought it wasn't showing up. :) I have read another article before that the person raved about the cheese & never wants to buy store-bought again. She said it took her several tries to get it right though.

Sherry
Sherry

How long does it take to make? Thank you!

Sherry
Sherry

How long does it take to make it?

A Thrifty Mom
A Thrifty Mom

Susan, yes this is the Curds and Whey, now the whey liquid still has alot of fat and protein, and is still very good for you,now a days they dry the water out of whey and turn it into powder that they sell to body builders as a powder to add to their nutrition program, here locally there is a cheese plant that has huge dryers to evaporate the liquid from the whey..

Susan
Susan

Thanks Matt. The thought of making my own cheese never occurred to me before. So, is this where the expression "curds and whey" came from? As in Little Miss Muffett? I've wondered what curds and whey are in that nursery rhyme.

alaina
alaina

that looks delicious! I might have to try that.

Nickie
Nickie

I'm going to try this recipe for SURE! Thanks for posting. I wouldn't have thought it was this fairly easy to make.

A Thrifty Mom
A Thrifty Mom

Angela the cheese last about a month in the freezer.. have fun all making it!

Dawn Thomas
Dawn Thomas

Our local mozzarella expert and restaurant owner is going to start selling a kit. . .I will have to get it! I love caprese salad!

Nicole
Nicole

I'm going to try this!! We live close to a dairy farm where they sell their milk fairly cheap. Thanks for sharing. Do you know if you can buy the kits in any retail stores?

Angela
Angela

IF you make several batches of this.....is there a way to freeze or preserve it so it won't go bad??

jen
jen

this looks yummy... we are currently living out of the country and can't get mozzarella and the cheese we can get is pretty spendy. Might have to give this a try. I love fresh mozzarella w/cherry or grape tomatoes cubed and then marinated in some balsamic vinegarette. mmm. yummy

Jill
Jill

Oh my, that looks so good. I love fresh mozzerella on a tomato with basil and olive oil. Yum!! With Milk in my area almost $5 a gallon it would be an expensive experiment to mess up though ;)

Tonya
Tonya

The just screams caprese salad! I am too scared to try making that.

sara
sara

that looks easy! I definitely want to try this

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