Homemade “Thirty Minute” Mozzarella

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This is a personal triumph with a Thank You to Deb!

When Deb came over to teach me how to make mozzarella, I had purchased Sheep’s milk completely by accident. I used it anyway. It didn’t work well, but as she made her cow milk mozzarella right beside me, it was a profound learning experience. And, I practiced. It took me only two more times until I got a really good mozzarella that I liked. A lot. And then I made it two more times. I have done all of this in June. Look at the soft milky texture above. It as so different than the hard, stringy, good for grating only sheep’s milk mozzarella that was my first attempt. But, I did use it! Nothing went to waste.

The Vital Greens milk has such a beautiful milky flavour that I hadn’t realized how much the industrialized milk has lost that beautiful farm fresh milk flavour I learned to love as a child. And, I am not afraid. For me, the biggest lesson I learned was to keep the curds as big as possible during the curd cooking process. I like a soft mozzarella, so I work to very gently stir the curds as I heat them in the whey to 105°F. That seems to make all of the difference for me.

Ian and Deb were coming over for our initial Cheezepalooza meeting, so I had to make a cheesy snack! Are they not great sports to pose as my “isn’t this incredibly stretchy mozza?” models, below? I served my Oven Roasted Tomatoes under the cheese as I knew it would be delicious. I save this for all great food lovers who visit, as my most loyal readers know.



Which brings me to our announcement: Cheesepalooza is starting AUGUST 1.

I have spoken to Mary Karlin of Artisan Cheese Making at Home and though she is not sure, at present, how much time she can devote to our project, she will contribute her mentorship to it in a yet to be determined capacity. Project?

Yes, Addie, Ian, Deb and I are initiating a Cheesepalooza Project: a 12 month Artisan Cheese making adventure where we use Mary’s book as our guide and all make the same cheeses to a specific schedule. We hope many of our readers will participate. There will be monthly postings. The draft plan is here and the link for you to submit your name to participate is on the same page.. Then comes the prizes and sponsorships, we hope!

First, we need to get a good group of people; numbers do matter to sponsors.

Please let everyone you know! Tweet it and invite your blogging community. I will e-mail you with the deets as soon as we have more!

Please also tell us what you are interested in learning and doing, cheese-wise! If you have any cheese making expertise, please also let us know!

We are excited! And look at me! I have overcome my fear, and am diving in headfirst, but holding more than a few helpful hands along the way!

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About Valerie Lugonja

Educator, Writer, Gardener and Traveler who believes in buying and eating locally, and most importantly cooking at home!

Join The Conversation!

  1. I really need to try my hand at some cheese-making! Your mozzarella looks fabulous!

  2. Your Mozz turned out gorgeously! Congratulations on a beautiful cheese!

  3. I see that you re still learning and discovering. Making mozzarella is truly an art.

  4. Your cheese came out stunning, congrats! Heading over to check out the participation requirements, would love to do this with my daughter. thanks for the invite!

    • Valerie says:

      This would be great family fun – we are doing only ONE a month… so, not too much. Hope to hear from you! :)

  5. I love making mozzarella – but haven’t done in ages. I should definitely do it again.

  6. Beautiful mozzarella. Val! I wish this was our first challenge! That said, I’m so glad you joined DB! you’re going to kick booty in the challenges! Just saw this month’s challenge – how perfect is it for you with all the cheese you’re making? lol No wonder you love it :D

  7. I am a cheese making virgin! But I’m so excited to be taking part in #cheesepolooza. Hopefully, it’ll make for some interesting blogg posts :)

  8. What could be more delicious than freshly made mozzarella! Yours turned out great!

  9. This post makes me very excited to get going on the Cheesepalooza challenges! Your mozza looks amazing. Love new kitchen experiences

  10. G’day! I have done cheese making before, true!
    As a very new owner re TMX, I am soooooooooooooooo excited to try your recipe! Thanks for inspiring me and spurring me on today too!
    Cheers! Joanne
    Looks WONDERFUL!

    • Valerie Lugonja says:

      Hey, Joanne!
      Love my Thermomix, too!
      But I usually don’t make my mozza in my machine – I do make Whole Milk Ricotta and Mascarpone and Homemade Butter and Homemade Yogurt – each and all – in the Thermomix! :)

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