This morning, my lovely Homesteading Group ladies came over and we made Mozzarella and Ricotta cheese together! One of the ladies has made mozzarella before and was kind enough to show us how. It’s much easier than I anticipated! We got a nice lump of cheese when we were done, then tried using the whey to make ricotta.
That didn’t go as well…nothing went particularly wrong, it just didn’t make much. We started the mozzarella with a gallon of milk, and got about 8 ounces of cheese from it. When the ricotta was finished straining, we only had less than a ¼ cup of it. Not really worth it in my book. If you were making larger batches of mozzarella and had more whey to work with, or used the recipe in the link below with adding whole milk, then I could see making the ricotta, too (as it’s really not a lot more work).
Rather than try to give you a how-to, since I have only made these cheeses a grand total of one time as of today, I’ll just give you links to the recipes we used. I encourage you to give it a try! It was surprisingly easy and didn’t take very long.
Enjoy! (And when you’re done, you can go make a pizza with your fresh flour and mozzarella!)