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Are you making a specialty food? Share your adventure

Homemade Cheese?

natewrites Feb 16, 2011 03:17 PM

Anyone ever done this?

This month's Food Network Mag. has Tyler making homemade mozzarella. It required mozz. cheese curds. Where's the best online place to get them?

Has anyone had success?

  1. alanbarnes Feb 21, 2011 03:56 PM

    I've made paneer more than a few times. It's dead simple, and requires nothing but milk and lemon juice (some folks use a bit of yogurt or buttermilk, too).

    3 Replies
    1. re: alanbarnes
      eclecticsynergy Feb 21, 2011 11:33 PM

      Yep. paneer's tasty and easy. CookingChannel recipe here:


      1. re: eclecticsynergy
        natewrites Mar 2, 2011 04:25 PM

        What's paneer? The recipe looked easy, but what's it for? Thanks.

        1. re: natewrites
          hill food Mar 2, 2011 04:27 PM

          simple farmer type cheese, the kind you find cubed in the Indian dish Sag Paneer, very mild

    2. j
      Just Plain Craig Feb 20, 2011 05:48 AM

      I listen to my 97 yr old aunt talk about making butter, cheese, cottage cheese from milk. They never wasted an ounce of milk. If it went bad they made butter or cheese. Whatever was left over from that they made cottage cheese, Any MORE left over when to the pigs. I asked her about garbage and she looked at me like I was crazy. There was no trash. EVERYTHING got used.

      6 Replies
      1. re: Just Plain Craig
        Indirect Heat Feb 21, 2011 01:30 PM

        Yeah, but having pigs to feed the whey to is a huge one. You produce a ton of whey in the production of fairly small amount of cheese. And there's really not much to be done with it if you don't have livestock to feed it to. Most of us aren't lucky enough to live in a situation where keeping pigs would be legal much less practical...

        1. re: Indirect Heat
          sordftr Feb 21, 2011 01:45 PM

          My lady wife makes cheese here at home, and she found this link:


          which discusses using whey for soup stock. Haven't tried it yet but looks interesting.

          1. re: sordftr
            onceadaylily Feb 21, 2011 02:22 PM

            That does look interesting. I've had cheese-making on my mind lately (but can't get raw milk, and am hesitant to use calcium chloride), but I am making my first batch of ricotta this week, and had a niggling thought that the whey had to be useful in *some* application. I wonder how that would stand up in the miso soup that I've planned for this week.

            1. re: onceadaylily
              magiesmom Feb 21, 2011 05:33 PM

              whey is wonderful on miso soup. Like the miso, it should not be boiled. It is also the basis for traditionally made fermented vegetables and can sub for buttermilk in baked goods. We don't have pigs, but our cats and neighbors' dogs really like it . Traditional nutrition advocates drink it for health reasons.

              1. re: onceadaylily
                MarbleFallsParadise Feb 28, 2011 06:41 PM

                I make yogurt weekly and use the whey in place of water in bread baking as another poster mentioned. I think it gives the bread a great flavor and improves the texture.

            2. re: Indirect Heat
              alanbarnes Feb 21, 2011 03:54 PM

              I like to use whey in place of water when baking bread.

          2. Indirect Heat Feb 18, 2011 10:01 PM

            Homemade mozzarella is about the easiest cheese to make. No fermentation required. Just curdle the milk (with acid or with rennet), squeeze, and you're off to the races. It's like the gateway cheese. Yum.

            3 Replies
            1. re: Indirect Heat
              hill food Feb 18, 2011 11:07 PM

              while I would counter that farmer's cheese like Paneer is easier, I do agree a kit isn't necessary, citric acid, rennet (both found at Whole Paycheck quite cheap) or some healthfood stores and the rawest, least pasteurized milk you can find and maybe some buttermilk or plain yogurt.

              fankhauser is a good source for the chemistry involved. and it ain't rocket science. go easy on the rennet (although the harder cheese that results is good too) and the leftover whey can be used to make ricotta, which is even more basic.

              1. re: hill food
                cheesemaestro Feb 19, 2011 06:37 AM

                Fankhauser is OK, but I think that Ricki Carroll's New England Cheesemaking website is much better. Tons of excellent photos to help the newbie cheesemaker and constantly updated with new information and cheese recipes. There's also a monthly newsletter. Link to the website was provided above by arp29:


                1. re: cheesemaestro
                  hill food Feb 19, 2011 06:47 PM

                  thanks, I'll be checking them out

            2. a
              arp29 Feb 17, 2011 05:18 AM

              Hi there,

              I use this kit that I purchased on-line.


              It produces great mozzarella and doesn't require a purchased curd. I believe Whole Foods sometimes sells the kit, as well.

              1. c
                chefathome Feb 16, 2011 07:04 PM

                Yes - get mine from a specialty store in Canada but have no idea where the best source is online. Sorry! Good luck, though - it is a lot of fun.

                2 Replies
                1. re: chefathome
                  gilintx Feb 18, 2011 10:34 PM

                  I've also used the cheesemaking.com kit, and can confirm that it's dead simple; way easier than baking bread. I bought mine at the local homebrew store. It comes with salt, citric acid, vegetable rennet, a thermometer, and instructions. Add milk, and you've got mozzarella or ricotta. Quite fun, really.

                  1. re: chefathome
                    gingercookie Feb 25, 2011 08:45 PM

                    Can you share the specialty store? I'm also in Canada, also saw this article and wondered about trying it?


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