It was just a matter of time before I tried to make my own cheese on this blog. There are few things more satisfying to me than making something from scratch with my own two hands. I guess that’s why I was also drawn to activities like knitting, sewing, painting, carpentry – and, of course, cooking – from an early age. Even if my end result isn’t 100% professional quality (and it rarely is), homemade has that “something special” that always trumps store-bought in my mind.
Domenica Marchetti‘s story about her experiences making fresh mozzarella with her 12-year old daughter on the Washington Post‘s All We Can Eat blog sparked my interest in giving it a try. I ordered the cheesemaking kit she recommended, and I’ve had so much fun with it that I’ve decided to order another to give away to one lucky reader – be sure to read (or just scroll) all the way to the end of this post to enter. [THE CONTEST IS NOW CLOSED]
It turns out you need few special ingredients – citric acid and rennet – to make mozzarella, and this is where the kit comes in. It includes both ingredients, as well as a handy thermometer (there’s a bit of temperature-taking involved in the cheesemaking process), cheese salt and a cheesecloth (you use this for ricotta, which you can also make with this kit). They give you enough for, like, 30 batches of cheese.
While the kit supplies you with the necessary special ingredients you’re on your own for the household staples, namely water and milk. Oddly enough, find the “right” water and the “right” milk is actually the hardest part of the whole process!
The water needs to be free of chlorine. I had no idea how to determine this so I just went with my regular tap water in my first batch…and didn’t yield any curds. After learning from Mr. Google that you can remove chlorine from water by leaving it out in the open for 24 hours, I gave it a second try and got curds – hooray!
The rest of the cheesemaking process went smoothly, I sampled my finished homemade cheese (yum!) and proceeded to store it in a container of water like you get at the store…without reading and heeding the kit’s advice to store it in plastic wrap. By the next day it had largely disintegrated.
Pouting ensued…
My third attempt at cheesemaking was looking like the charm. I had my de-chlorinated water, made my cheese, loved how it came out, stored it properly. I’d mastered fresh mozzarella…go me! I was all proud of myself and excited to share my photos on Panini Happy. Then I went back to Domenica’s original post and I couldn’t help but notice that her curds looked a whole lot different than mine. Not tiny little clumplets, but big, soft, shiny clumps.
That sinking feeling in my stomach got even worse as I looked at her stretched curds looked – all long and soft. More taffy, less play-doh.
I think the issue might be with the other “regular” ingredient, the milk. There’s much guidance on the kit’s website about choosing milk and the importance of not using the ultra-pasteurized kind. I used Alta Dena, which appears on their “good milk” list but I think next time I’ll spring for some of the pricey local creamery milk and see if I have a different result.
I decided to share my photos anyway…as evidence that, like I said before, DIY projects don’t always come out perfectly. There’s often a good deal of trial and error (and trial…trial…error…error…error) before you’re a pro.
This whole learning process has been such a fun experience – and I still have 27 more tries left on this kit! I was thrilled with my end result. It looked and tasted like fresh mozzarella cheese. It was creamy, a little bit salty and melted beautifully on my Peach Caprese Panini. I was proud enough to photograph it on my special marble cheese board. 
And now for the giveaway…
I’m sharing the cheesemaking fun! I’ll send one Panini Happy reader a 30 Minute Mozzarella & Ricotta Cheesemaking Kit like the one I used (even the box is fun!).
TWO ways to enter the Cheesemaking Kit Giveaway: [THE CONTEST IS NOW CLOSED]
- Leave a comment on this post – What is your favorite dish that uses fresh mozzarella? If you’ve got a link to recipe, feel free to include it!
- Leave a comment on the “It’s GIVEAWAY Time!” post on the Panini Happy Facebook page (there’s another question to answer over there)
You can answer once in each place for a total of two entries. The giveaway closes on Monday, July 19, 2010 at 12:00 PM PDT. Each entry will be assigned a number and one winner, selected at random via random.org, will be announced on Tuesday, July 20, 2010. Due to shipping costs, this giveaway is open to readers with U.S. only.
* This is not a sponsored giveaway. It is funded 100% by yours truly.
>Ready to buy a panini press? Check out my Panini Press Buying Guide for the features to look for.
>Want more panini recipes? See my Recipe Index for a list of all recipes on Panini Happy.
>Traveling to a new city soon? Browse Panini Happy’s Great American Sandwich Guide to find the best sandwiches across the country!
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{ 87 comments… read them below or add one }
I just made a fantastic dish with fresh mozzarella which may just become my new favorite! It’s kind of based off of this recipe: http://www.thewrightrecipes.com/dinnersolutions/dinner-20-in-20-minutes-or-less-62
but with homemade peperonata and fresh mozzarella as the cheese. Fantastically delicious!
Love this giveaway – I’ve made homemade ricotta with fantastic results and would love to try mozzarella!
sara´s last blog post ..Pesto Salmon with Broccolini in a Foil Pouch
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That is so cool! I’ve always wanted to try cheesemaking. I LOVE fresh mozzarella with tomatoes right out of the garden, and my tomatoes are just ripening up. Perfect timing!
Erin @ One Particular Kitchen´s last blog post ..Mediterribbean punch
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Insalata Caprese! So fresh and yummy – especially in the summer!
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I would make my $15 heirloom tomato caprese salad:
http://chezannies.blogspot.com/2008/08/15-heirloom-tomato-caprese-salad-for-5.html
Nate @ House of Annie´s last blog post ..Ippudo Ramen- Singapore
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I recently made my first batch of homemade ricotta, which was super easy, and I’d love to try my hand at more ‘refined’ cheeses! I think my favorite dish using mozzarella would have to be caprese paired with basil and heirloom tomatoes, and maybe a little balsamic drizzled on top. The ultimate summer snack! Yum!
Lindsay´s last blog post ..Peach Bourbon Cupcakes
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I have a great recipe for Turkey Manicotti. I think I know what is for dinner tonight. I bet it would be so much better with your fresh cheese!
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I love cheese so much! making my own would be awesome. I love using fresh mozzarella cheese on ANY pizza i make. I dont have a recipe, but its pretty simple: Store-bought pizza crust, sliced roma tomatoes, fresh basil, and medallions of mozzarella cheese. YUM!
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Oh I’ve been wanting to try cheese-making! I’d have to go with Caprese- the tomatoes in the garden are just about ready for it!
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My favorite dish with mozzarella is Orangette’s composed summer salad, which uses it really simply — just slices on the side, dressed lightly.
I think your mozzarella looks great, really!
Julie @ Willow Bird Baking´s last blog post ..Secret Garden Craft- Simple Luncheon Napkins
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I’ve seen this exact cheesemaking kit for sale at a few places and have always wondered what it was like. Thanks for your detailed description of the process, and also a few pitfalls we can try to avoid. i.m.o, there’s nothing better than fresh mozzarella caprese salad made with tomatoes still warm from the garden sun, fresh basil, olive oil, balsamic vinagrette, and a little salt & pepper. Yum!
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Mozzarella is fantastic on pizza! Love it on hamburgers,instead of cheddar. I know how to make creole cream cheese, so I imagine it’s gotta be a kick to make Mozzarella! I really enjoy your posts,very informative and so down to earth.thanks!
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I’d have to say 3 cheese cheese sandwiches on cheese bread ^_^
Cheese is just yum all around!
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I was an anti dairy girl my entire life until I had just made fresh mozzarella at a chicago italian market…….that one tasting got me hooked…and the next step was needing a panini press which in turn got me to this BLOG!!!!!!!!!! So what would be the next step but of course making it myself 8)))))
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I have a recipe I found a while ago for a corn, mozzarella and tomato salad with a basil vinaigrette dressing. I love making this simple salad and it always goes quickly! Its funny that I was just looking into how to make fresh mozzarella the other day and it would be something I am very interested in trying!
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Caprese salad is the best with fresh mozzarella!
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I can’t think of anything better than just a simple caprese. I know most of the other readers will come up with fancy dishes, but there is nothing finer than fresh mozzarella with a large basil leaf and a sweet, ripe heirloom tomato, stacked with a drizzling of olive oil and balsamic vinegar, a bit of sea salt and fresh pepper. It just tastes of summer in Italy. You can keep your panini and pizzas, I just want caprese!
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Okay, now this seals the deal. I have been stuck in the thinking of stage w/fresh ricotta & wouldn’t it be nice to learn mozarella for a year or so. I have to try this!
Cheese lovers rejoice!
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Nice giveaway for a really nice blog. I think I’ll make pizza Margarita.
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My favorite way to use fresh mozzarella is with heirloom tomatoes and a splash of good balsamic vinegar.
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Lasagna without question is the best place to use mozzarella!
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who needs a recipe? I would just throw a little olive oil and basil on top and eat it by itself!
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I love fresh mozzarella on a homemade margherita pizza! Yum!
Dani Johnson´s last blog post ..Soccer is over-
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I love caprese, but after I try the Peach Caprese Panini I may have a new favorite.
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love it on grilled pizza with fresh tomato and basil mmmmmm
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My favorite is caprese salad. I could eat it every day!
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I’m a huge fan of cheese in general but fresh mozzarella is the best!! I love this recipe!!! I actually use my panini press to make this instead of toasting the bread!
Carrie´s last blog post ..Making Spritz
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I’ve ‘ruined’ good meals a few times by buying on sale commercial mozzarella. The store stuff justs turns to dry cardboard like and takes away from the dish. If you are not making your own, buy a good local made cheese…not hard to tell the difference
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Cheese, one of the staples of life!
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i love love love caprese salad, so simple, so yummy, drizzle of really good evoo and a crackling of pepper and i am in heaven!
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I love fresh mozzarella on pizza and lasagna. I also like to make a twist on caprese using grilled eggplant in place of the tomatoes. Yummy!
Would love to try my hand at making cheese. I’ve been meaning to do it since I read Animal, Vegetable, Miracle but haven’t gotten around to it yet. Winning this kit would mean no more excuses!
Ami @ Writing: My Life´s last blog post ..Recipe- Chipotle Hummus
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Boring I’m sure, but I love it on pizza…
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Awesome idea! I love to make it on my Pesto Panini’s. I use both Mozzarella and Feta. Good stuff.
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Wood fired oven baked pizza with fresh mozzarella cheese is PRIMO!
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A salad or I would just eat it by itself. Cheese is glorious.
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I love the classic of fresh basil, fresh mozzarella and homemade marinara sauce on a crispy panini or as a grilled pizza!
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My favorite use for mozzarella is with an antipasti salad or just with a nice bread. This blog is certainly unique, the first time I came across how to make this cheese.
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I love it on pizza…….yum!
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I love to just have a good chunk of Mozzarella and fresh made sourdough bread for breakfast! Oh such a yummy way to start the day!
Jenni´s last blog post ..Garlic Yeast Bread
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Insalata Caprese Salad – by far the best!!!!
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My tomatoes will be getting ripe in the next few weeks or so, so I love it on that, and I also make pizza for the family at least twice a month. Me, I’d just eat it plain with some olive oil and pepper.
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It’s tough to pick just one favorite dish using mozzarella cheese, but perhaps I’ll go with a yummy New York style Margherita pizza! Like the one at Lombardi’s with San Marzano tomatoes and fresh basil fired in their coal oven. Oy!
Victoria´s last blog post ..Beautiful World
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Loved reading your blog about making fresh mozzeralla.
We go to Naples every year to visit family and the mozzeralla is “to die for” so it would really be fun to try this.
I like it plain and simple, with fresh tomatoes, fresh basil, EVOO, salt, pepper……….I’m in heaven.
Keep those great blogs coming. Thanks for great reading
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The simplest and yummiest … pizza!
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I don’t need a recipe to enjoy fresh mozzarella; I like eating it as is! Is that bad, lol?
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This looks fun. I’ve made paneer. I wouldn’t mind stretching my cheesemaking abilities.
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Hi Kathy – I don’t need to be included in the giveaway, homemade cheese is probably too ambitious for me right now. Just loved the post, though. It totally reminded me of my trial and error (and error and error – lol) with bread making. Everyone says it’s incredibly easy, but it took me so many times to figure out the yeast and rising. I think I made 5 batches of hockey pucks.
You’re right – I’m surprised you haven’t attempted making fresh cheese in the past. Seems right up your alley. Anyway, I’d say your mozzarella looks great! It makes me want some right now, so there you go.
Amy´s last blog post ..Dill
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Fresh mozzarella on pizza is the best. I also like to eat it marinated in olive oil and herbs.
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I know this is completely unoriginal, but it has to be on pizza. Where I live now (Israel) they don’t use real mozzarella on pizza, they use some cheaper cheese called Emek. It’s gross. One of my must have foods when ever I head back to NY is pizza!!
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We tried your recipe for peach caprese the other night for dinner- it was fantastic! It’s definitely one of our new favorites, thank you so much for inspiring our family to try new taste combinations and flavors!
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I love mozzarella …especially freshly sliced thin on a pizza topped with basil leaves.
great giveaway…thanks!
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