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homemade mozzarella - worth it or no?
Posted on 5/2/25 at 12:15 pm
Posted on 5/2/25 at 12:15 pm
Considering upping my pizza game and I have read a tiny bit about making homemade fresh mozzarella. Does anyone here have experience with this in a home setting and is it worth it vs. buying from the store?
4
Posted on 5/2/25 at 12:34 pm to BilbeauTBaggins
Where you getting curds from?
Posted on 5/2/25 at 12:38 pm to BilbeauTBaggins
I used to do it. It isn't worth it in my opinion.
I think this is the one I used.
I think this is the one I used.
Posted on 5/2/25 at 12:38 pm to Trout Bandit
quote:
Where you getting curds from?
Asking the hardhitting questions
Posted on 5/2/25 at 12:41 pm to TDTOM
Posted on 5/2/25 at 1:02 pm to BilbeauTBaggins
I've never made it myself, so I can't really comment on if it's worth it.
However, I can say it's going to depend on what type of cheese you are replacing it with. If you aren't using whole milk mozz, then you are doing it wrong and you should first up your game by finding a whole milk mozz block and shredding it yourself. It's not expensive, $5ish a pound - even WalMart has it.
If you are already using whole milk mozz, then making it yourself would be the next logical step. But I would only do it because I want to make sure I have a high quality cheese with nothing added, as I wouldn't expect a ton of gain flavor wise.
Whole milk mozz is what all the pizza chains use, and they don't make it fresh either. I was told the "whole milk secret" from someone who owns a chain of pizza places on the west coast.
I assume you are making your own sauce already. If not, I would definitely do that. If you do, I hope you add fennel seeds, because they are awesome in the sauce.
Sorry if worthless, I don't know what level you are with the homemade pizzas. Maybe helpful to someone else.
However, I can say it's going to depend on what type of cheese you are replacing it with. If you aren't using whole milk mozz, then you are doing it wrong and you should first up your game by finding a whole milk mozz block and shredding it yourself. It's not expensive, $5ish a pound - even WalMart has it.
If you are already using whole milk mozz, then making it yourself would be the next logical step. But I would only do it because I want to make sure I have a high quality cheese with nothing added, as I wouldn't expect a ton of gain flavor wise.
Whole milk mozz is what all the pizza chains use, and they don't make it fresh either. I was told the "whole milk secret" from someone who owns a chain of pizza places on the west coast.
I assume you are making your own sauce already. If not, I would definitely do that. If you do, I hope you add fennel seeds, because they are awesome in the sauce.
Sorry if worthless, I don't know what level you are with the homemade pizzas. Maybe helpful to someone else.
Posted on 5/2/25 at 1:52 pm to BilbeauTBaggins
The quality of the cheese is only as good as the quality of milk used in its production.
If you are getting high-quality unpasteurized milk, then you can produce high-quality fresh cheese. If you use UHT pasteurized milk, then it’s not worth it.
If you are getting high-quality unpasteurized milk, then you can produce high-quality fresh cheese. If you use UHT pasteurized milk, then it’s not worth it.
Posted on 5/2/25 at 1:56 pm to 3down10
quote:Walmart's brand has that nice melt that you're looking for, but not that flavorful. I still use it sometimes because it's cheap. For maximum flavor as well as a good melt, try Trader Joe's brand. It was top rated for flavor and I love it.
even WalMart has it.
This post was edited on 5/2/25 at 4:33 pm
Posted on 5/2/25 at 3:25 pm to 3down10
quote:
I assume you are making your own sauce already. If not, I would definitely do that. If you do, I hope you add fennel seeds, because they are awesome in the sauce.
We could have a long discussion on just this topic, but in my experience the best pizza sauce is simply pureed tomatoes. Then you add your herbs and spices to the cold sauce as you put the pizza together. You mentioned fennel. It, and others, seem stand out better with this method. You might want to mix a little garlic infused olive oil along with the tomatoes while you puree them. Cooked sauces seem to get too much of the caramelized taste when the final pizza if finished.
Posted on 5/2/25 at 4:17 pm to CharlesUFarley
quote:
We could have a long discussion on just this topic, but in my experience the best pizza sauce is simply pureed tomatoes. Then you add your herbs and spices to the cold sauce as you put the pizza together. You mentioned fennel. It, and others, seem stand out better with this method. You might want to mix a little garlic infused olive oil along with the tomatoes while you puree them. Cooked sauces seem to get too much of the caramelized taste when the final pizza if finished.
Yes, my sauce recipe is a cold sauce and puree is the main base. I make it in advance, at least a few hours minimum but normally I make it the day before. It gives time for the fennel and other seasons to get in there good.
It gets cooked when it's on the pizza, that's all it needs.
It's so much better than anything you can buy at the store. I just buy cans of puree though. I've tried doing my own, I couldn't tell a difference and the effort wasn't worth it.
Posted on 5/2/25 at 4:24 pm to Stadium Rat
quote:
Walmart's brand has that nice melt that you're looking for, but not that flavorful. I still use it sometimes because it's cheap. For maximum flavor as well ss a good melt, try Trader Joe's brand. It was top rated for flvor and I love it.
Any of the whole milk ones should give that good melt.
We don't have a trader joes near me unfortunately. I usually get Galbani.
Posted on 5/2/25 at 4:31 pm to 3down10
I am going to make some tomorrow and post pics.
Posted on 5/2/25 at 8:27 pm to 3down10
For me, usually, canned whole tomatoes into the blender or food processor, a little infused olive oil, and about 30 seconds. I might try it with fresh peeled tomatoes someday, but haven't yet. I add dried herbs in the sauce on the dough as I am assembling the pizza. Works great. I haven't done it in over a year now because I have been on low carb.
Posted on 5/3/25 at 1:21 am to CharlesUFarley
quote:
For me, usually, canned whole tomatoes into the blender or food processor, a little infused olive oil, and about 30 seconds. I might try it with fresh peeled tomatoes someday, but haven't yet. I add dried herbs in the sauce on the dough as I am assembling the pizza. Works great. I haven't done it in over a year now because I have been on low carb.
I eat pizza bowls. I make the sauce, use the whole milk cheese and everything else, I just don't put it on a crust. It's decently low carb since it only uses a few ounces of sauce.
I put Italian sausage, pepperoni, ham, green peppers and onions in mine.
A 7 inch souffle bowl works great for a personal pizza so people can pick their toppings. More than enough for a good meal. Just bake it like a regular pizza.
All those "alternative" crusts suck in my experience. I gave up on all that kind of stuff.
This post was edited on 5/3/25 at 1:23 am
Posted on 5/3/25 at 10:02 am to 3down10
I tried to make mozzarella a few months ago and I failed. Need to try again. Get unpasteurized milk at Whole Foods.
Posted on 5/3/25 at 10:12 am to mikie421
Fresh mozzarella isn’t great for pizza - it’s too wet.
It’s absolutely delicious on its own, or on a sandwich, or with some tomatoes.
But it’s not great for pizza.
It’s absolutely delicious on its own, or on a sandwich, or with some tomatoes.
But it’s not great for pizza.
Posted on 5/3/25 at 11:43 am to 3down10
quote:
I eat pizza bowls
I do that too. Sometimes I will use a base of scrambled egg in a cast iron pan, cook the egg until it sets, put sauce and pizza toppings on it, sometimes add ricotta, then finish it in the oven.
It's not pizza, but it does satisfy my taste for that blend of tomato sauce and melted cheese.
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