Curds & Whey

Yesterday I set out to make mozzarella and it was quick and it was easy and it is good!  It’s a lot like making bread in that you have to get the “feel” for when it’s right.  The first batch I made, I must’ve pulled it a bit too long because it was a bit hard.  The recipe called for 1 T. of salt and I felt like that was too much so didn’t use that much and it tasted like it needed salt.  The second batch I didn’t pull as long, added the full tablespoon of salt and it was perfect.

Here you can see where I cut through the curds.

Starting to look like mozzarella, right?

The end product!  I got 1-1/2 pounds of cheese from each gallon of milk.

I saved the whey.  Hard to believe there’s 1-1/2 pounds of cheese and almost a full gallon of whey.

Some of the whey went into making this Italian bread.

I cut up some of the cheese, marinated it in olive oil, balsamic vinegar, crushed red peppers and we had this with lettuce for a salad at dinner.

One gallon of milk is left and I saved it to make cheese when Vince is home so he can play too.  I want to make cheddar but it’s going to be a while before I’m home long enough (weeks in a row) to deal with it so it will just have to wait.


  1. 2

    Carol says

    Mmmm. That looks so good. I’ve watched cheese being made on TV several times and the process still amazes me. I’m allergic to mold spores, so it’s no cheese for me. Damn.

    • 4.1


      I just made pizza on Sunday so I’ll wait a few days or maybe I’ll have a pizza ready for when Vince and I make the next batch together.

  2. 6


    I thought my cheese was too salty and I didn’t add the full tablespoon. Hubby said he didn’t taste salt at all……..hmmm. I’m making a second batch today.

    I noticed this morning that someone got into the cheese last night. That’s a good sign.

    • 6.1


      I had to really work mine to get the salt mixed in. When I first tasted it, it was so salty. Then I cut off a piece from another section and it wasn’t salty enough so I kept on pulling it and mixing it all in.

  3. 8

    Donna in KS says

    Acknowledging ignorance here….know little about cheese except how to eat it and cook with it…… Is pulling akin to kneading? It does look wonderful. I believe we could eat pizza every couple of days now that I am making it from scratch!

  4. 9


    This sounds wonderful. I would like to try it if I can find a supply source and the raw milk in Tucson. I’ll check my little farm market store when I go Wednesday.

  5. 10


    You are a brave woman. From reading your post the last month you will try just about anything, even your upcoming trip to visit your friend! The activities alone would make me “suddendly ill.” You are a good motivator.

  6. 11

    Evelyn says

    Last year I read my son the Little House on the Prairie series and one book really describes Ma making hard cheese (not sure which book, but one of the 1st 3 in the series, I think). You HAD to make it if you wanted it back then! Great job on a successful 1st cheese making adventure! I do think that is the first time I’ve ever seen Vince comment on your blog?! I often mix cheese in with any egg dish – today I made a crust of mashed potatoes and topped it with eggs, cheese, mushrooms, tomatoes, spices for DH – after a dentist appt. He really apprciated the soft meal. Plus – cheese is always good mixed in with pasta. Can’t wait to see some new recipes posted! We all know you have lots of eggs and now cheese! Cheers! Evelyn

  7. 12


    I admire you. You jump right in and you learn something new all the time.
    I enjoyed reading about this new cheese adventure. I can’t wait to see you try new cheeses in the future.

  8. 13

    Cindy Burgdorf says

    I am SO inspired!! We love mozzarella, especially with our tomatoes in the summer!

    Can you share the recipe? Or give us a link?

    What else are you going to do with the whey?? (I would hate to waste it also!


  9. 15

    Kathy C says

    So glad you had good results. It really is easy and very rewarding.
    I make mozzarella in the summer when my tomatoes and basil are right out of the garden.
    I love smoked mozzarella but have never though about making it. If I find out how to smoke it I will let you know.

  10. 16

    Lisa says

    For the last couple of days, the Science channel has had a marathon of the show “How It’s Made”. We watched an episode of how Swiss cheese was made. It looked just like your picture only the VAT the curds and whey were in was about 3 feet high and 3 feet across. They did the cutting and everything! I thought about you when I saw it!

  11. 17


    Your cheese making reminds me of my tour of the Tillamook cheese factory and the huge vats of curds and whey and enormous wheels of cheese we saw (and smelled!). I was 12 and on a trip with my grandparents. I’ll never forget it. Tillamook has been my favorite for decades but I do love fresh mozzarella! Congratulations on your success.