Is it worth the effort to make homemade mozzarella?

Is it worth the effort to make mozzarella from curd? It seems like it could be a fun thing to try. But is the quality going to be better than high quality cheese that you can buy at a store?

Lindsay A.
posted almost 5 years ago

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I've done it a couple of times. It's not too hard and the quality is pretty good, but overall its probably not worth the effort when good mozzarella is readily available. If you decide to try it, do it for fun, not to make a better mozz. than what's out there.

Peter Lewis
posted almost 5 years ago

Use curd. Belgoioso , Grande and PollyO are readily available. Checkout YouTube. The curd should be $3-3.5 per pound plus a bit for sea salt and optional cream or 50/50. That is still less than any store. Once you get it right, not only is it worth it but you will never buy it again because it's almost never that fresh and it tastes better than anything you can buy!

- Steve   almost 5 years ago

Thanks Steve! I'm pretty sure I will give this a try. I was holding off just because I didn't need another rabbit hole to go down, but it sounds like the cost/benefit here is great.

- Raj   almost 5 years ago

I also am curious as to the cost. Medium to high quality mozz in my area is quite expensive and can make a good pizza even cost prohibitive to make often. If making it myself it somewhat or significantly cheaper, I would certainly be interested in giving it a shot.

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David P.
posted almost 5 years ago

This may be a longer reply that you would like but here goes: Where I live on the central coast of California is a retired pediatrician who is 92 years old. He has been making mozzarella since he was a teenager; his parents owned a deli in NYC and that was part of his daily chores. Except for a some interruptions like medical school and additional training, he continued to exercise his craft, helping his daughter and son-in-law when they opened a deli. He orders his curds from a dairy in New Jersey or New York--they come in 25 pound sealed bags. He has a hammered metal cauldron made by his uncle (remember that Louie is 92!) that is about 2 to 2 1/2 feet in diameter that he fills with hot water, salt and I think that is about it. Into the hot water go the curds followed by his hands and after a kneading the curds for a while, he pulls and balls the mozzarella. He does two batches every morning. The first is at 6 AM and the second is at 6:45. This is after he has been to the gym at 4:30 AM for pushups, sit-ups, and swimming. Back to the mozze---it is incredibly delicious. It is buttery at the time it is squeaky on the teeth. Louis likes to remind people of a passage in The Godfather where Puzo has the don state that he never eats mozzarella older than 30 minutes.... So.... If you want to taste fresh mozzarella, you pretty much need to make it yourself. All you need are good curds, salt, and hands that can withstand very hot water. I used to think that mozzarella was pretty non-descript, and I still think that EXCEPT for fresh mozzarella which is less than 30 minutes (well, OK, I will give you a couple of hours old, and it is still very good, but by the end of the day or if it mistakenly is put in the refrigerator, faggedaboudit.....)

Ken K.
posted almost 5 years ago

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