A Mozzarella Disaster

It's Monday and I thought I would console you all on your going back to work with a little working disaster of my own: mozzarella cheese. I was so hopeful when this kit boasted that it was so easy to make your own mozzarella at home. If I could tackle making my own cheese, I could feel like the master of the cheesy universe.

So, on a Tuesday, I set out to make cheese! I read the directions, and immediately I wished I was making cheese with someone else--like a partner in cheese crime. I felt, for some reason, that this would make my life easier, or at least my cheese making life. No matter, I was determined!

This cheese making kit says that all you need is a gallon of pasteurized milk and you are on your way to cheese.... even comes with a thermometer. 

That little blip in my hand is a rennet tablet. Essential, apparently, for making cheese. You dissolve it in water.... and set aside. 

Citric acid. Dissolve in water. 

Combine citric acid/water mixture and one gallon of whole milk. 

Heat it on the stove.... 

So far so good, right? 

I have issues with getting into taking temperatures, but I resolved to set those aside and I mustered all my patience. And I waited...and I stirred...and I waited...and I stirred, and finally the milk was 90 degrees. 

Then you add that rennet tablet/water mixture and you put a lid on it and you wait. 

The separation of the curds and whey, as demonstrated by my wooden spoon. 

It took 10 minutes, not five, but generally I was happy with the results. I was still on a roll... 

You take a knife and you cut the curds crosswise 

Then it's back on the stove to heat it (once again wielding the thermometer) to a cozy temp of 115 degrees. I was impressed that I had made it this far! I was still doing well and you can see the clear separation of the curds and whey. 

Then it came time to drain the curds. 
I poured them into my strainer. 
I had my water heated on the stove (which you use by dunking the strainer into the hot water to melt the curds to form the actual cheese.) 
Things were looking hopeful....


I realized the holes in my strainer were too big! 
This is what I ended up with when I began dunking my curds. 

It was really sad. 
I need a smaller strainer. 


  1. You don't necessarily need a smaller strainer, just get several pieces of cheesecloth and layer them inside the strainer. The cloth will keep the curds from getting lost.

  2. You are so right! Funny thing was, I had in the kit, but since they only say to use it for the ricotta cheese, I didn't think to use it. Bonehead move, I know. Also, I was under the impression the curds were going to be bigger for some reason. Sheesh!

    Hopefully next time I can come up with cheese instead of nada!