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How to Make Mozzarella
Making mozzarella at home is easy, especially if you've got Kevlar hands. Mozzarella is a pasta-filata style of cheese which involves hand-stretching hot curds into strands.
Homemade Ricotta
You may not have the supply of whey you need for a true homemade ricotta, but with milk and an acid, you can make something very similar and totally delicious.
Homemade ricotta
Ricotta is a staple in my fridge. It's great with pasta, in salads, as a side or on toast. Here is how you can make it at home.
fresh RICOTTA from scratch plus whipped ricotta toast
Ricotta is a by-product of mozzarella making. Italian cheesemakers would make mozzarella and be left with all this whey and found that they could use that to make a whole other product from it and the result is ricotta, which literally means “recooked”. We aren’t cheesemakers so we don’t have whey but luckily we can replicate the process with good quality milk.
Farmhouse Cream Cheese from 'Mastering Fermentation'
If you have never made your own cream cheese, this week is the week to start. And you should do so with Mary Karlin's recipe in Mastering Fermentation. Made with a one-to-one ratio of cream to whole milk, this creamy spread is unabashedly rich and totally worth every bite.
Easy Queso Fresco
Queso fresco is a delicious, milky, fresh cheese that is a breeze to make. It doesn't melt, so it's a great cheese for grilling in cubes or slices, and is awesome crumbled over soups or salads.
Homemade Camembert Cheese
This homemade Camembert cheese is a fun DIY cheesemaking project that tastes delicious!
Kitchen Creamery: Homemade Stilton Cheese
Learn how to make homemade Stilton cheese in your own kitchen!
How to Make Homemade Yogurt
It's easy to make yogurt at home, but it helps to understand the process. Here's how to make most kinds of yogurt, including luscious thick styles like Greek yogurt and labneh.
Fresh Paneer
For firm, sliceable fresh paneer, understanding the science of milk proteins is invaluable.

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Fresh Homemade Mozzarella

Excellent fresh mozzarella is milky, tender, and mild, with a faint layer of cream beneath the skin that gushes a little when you slice it. Here's how to make it at home.

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