Fresh Mozzarella

Those who guessed I was making cheese . . specifically mozzarella, were correct.

There’s no plan yet for the whey but I’ll pour it into jars and freeze it and use it for pancakes or bread, or . . the chickens love it!  I’m so happy to have a source for raw milk again.  Vince promises he’s going to clean my cheese press but I think he’s been promising that for several years.  It isn’t like he sits around with nothing to do so I’m not complaining.

In addition to making cheese this morning, I made Lemon Ricotta Cookies.  OK . . so Giada’s are nice and perfectly round and mine kinda haphazardly landed on the cookie sheet . . mine are still delicious!

The sourdough has been divided and fed.  I want to have plenty of starter so that when the grill arrives, I can practice making bread in it.

Just to prove that I’m not always so great in the kitchen, I kinda scorched Vince’s grilled cheese sandwich!  🙁

I wish all my problems were so easily solved . . just flip the not so dark side on top so the scorched side doesn’t show.  If you can’t see it, it’s not a problem! 🙂

Heck . . even the good side is a little blemished.   Looks like a little bit of mozzarella got stuck to the bread and there’s some melted mozzarella on the outside of the bread.  That’s ok . . it was still a good sandwich according to Vince!


  1. 1

    Joanna says

    I use the whey from making ricotta cheese in our sage cheese polenta. It’s a wonderful whey to use it up!

    Your mozzarella looks great!

  2. 2

    Marilyn Smith says

    Judy, we watched and helped make mozzarella when we were on a tour in Sorrento, Italy. Fascinating. We were on a farm surrounded by lemon trees. They also made Limoncello, both the yellow and a cream based one. It was a delightful morning and light lunch there. Then off to an afternoon in Pompei. Can’t wait to go back again. We love Italy and have been there a # of times. Vince should take you!

    • 2.1


      I’m not a traveler. Home is where I like to be. With Vince’s parents being from Sicily, we will probably some day make the trip there but for now, Texas is about where I want to stay. We re-evaluated our “wants” before getting chickens and now with the cows, we’re pretty much confined to being home every night but we don’t mind. This is the life we’ve chosen and for now, we’re perfectly happy right here.

      • Sandie says

        Okay…. wait a minute…. Did I hear you say “Cows”? Did I miss an addition to the menagerie, or are you talking about the neighbors cows? Either way, you have the chance to make cheese with fresh milk again. YAY! I have a terrible time finding anything but ultra pasteurized milk in the stores…kills all the good bacteria! 🙁

  3. 4

    Rosalie says

    My step-father used to call a sandwich like that “burnt offerings for the gods!” I usually get distracted and have the same thing happen! Multi-tasking…

  4. 5

    SarahB says

    What do you do with the extra mozzarella? Assuming there is any.. :o) Can it be frozen? I haven’t made it in a long time and I was just thinking it was time but with all the snacks we have around the house for Christmas I am worried it won’t get eaten in a timely fashion…

  5. 6


    We had Grilled Cheese yesterday too. Not with fresh Moz though. Never tried that. My mom used to say the burned toast would give you curly hair… She would scrape off the burned part too.

  6. 9


    HA! I thought I was the only one who flipped the dark side of the sandwich when I serve it to my husband 🙂 Either he hasn’t noticed that one side is burned, or doesn’t want to hurt my feelings by commenting on my less than stellar cooking! Gotta love a man for that 😉