Becky's Farm Life

The simple life, living off God's land, one day at a time.

Homemade Mozzarella Cheese with photos


This is my big pot with 4 gallons of milk in it. I had extra milk, I usually only do a gallon at a time.

I can not give you the recipe as it has a  copy write, but will list the link below for you to get it.


This is what the cheese looks like when done cooking. 


Getting ready to heat it, so as to get the rest of the whey out.


Draining the whey (above), kneading the whey out (below). You keep doing this until all the whey is out.




  Now I am pulling and stretching the cheese to get the rest of the whey out.


stretching some more


stretching some more


stretching some more

This can get a bit messy.


When the cheese is glossy and smooth, it’s time to rinse and cool it.


Rinse until the water runs clear.




Leave in ice  water about 20 -30 minutes.


Then it’s into ice box for another 30 minutes to drain.


Then I shred it and pack into freezer bags.



This homemade cheese is so much better than the store bought.

The New England Cheesemaking Supply Company has a starter kit. Which I bought and love. You only need to buy the kit once. It’s great and makes more +/- 40 pounds of cheese, and you get everything in the kit but your milk. The kit tells you all the different kinds of milk you can use. The kit is called: 30 Minute Mozzarella & Ricotta Kit , $24.95 ( click on name and it’ll take you to it).

For their recipe( click on name) Ricki’s  30 minute Mozzarella Magic. It will take you step by step, at the end of the page.

Recipes on other cheeses: Making cheeses.

Questions answered about Mozzarella cheese.

I really like this company. I order my supplies from them.


Now if you happen to run out of the Citric Acid, which is called for in the recipe as I did. I found a way to still make the cheese.

I tried lemon juice instead of the citric acid and it worked. The milk does not curdle as much as with the citric acid. But the finished cheese is the same.

Citric Acid Milk bottled lemon juice
1  1/2 level tsp. 1 gallon 3 oz.
3 level tsp. 2 gallons 6 oz.
6 level tsp. 4 gallons 12 oz.

Keep your whey ( drain it into a big bowl) as it is great to cook with. And it makes the best breads. I keep small juice bottles in the freezer with the whey in it.

Have a cheesy Day.



September 20, 2008 Posted by | homemade cheese, recipes, self sufficiency | , , | 35 Comments

Is it worth it to have a milk cow? YES

863.5 gallons 

from 12-1-07 to 9-26-08, just milk in gallons, 10 months.
x    $3.00 price of the cheapest store bought milk- by the gallon
= $ 2,590.50 total of milk if bought in store
–  $1,600.00 10 months of feed for cow, $160 a month
=$990.50 we saved just on milk in 10 months

But this is just milk prices. From this milk I have made: all the butter, whip cream, cheeses, sour cream, fed the cats and dogs and more, that we use.

So really our savings is more than above. But I use the number as a guide to make sure I am not losing money by feeding the cow.

Some people have wanted to know this as they are thinking of getting a milk cow.

Hope this helps.



September 20, 2008 Posted by | Food prices, homemade cheese, milking cow, saving money, self sufficiency | , , , , | 2 Comments

Another week on the Farm – Winter is Coming Fast

I have stayed busy. Tommy has had a bad week but thank God, I think he’s getting better.  I have canned more potatoes, froze more milk and cream and eggs, and made a big batch of mozzarella cheese for the freezer. The mozzarella cheese photos and recipe, I will post in a few days.

I have 3 lbs. of  onion sets that need to be planted. I could not get any this past spring. So hopefully they will have enough time to grow this fall. I have never grown onions in  the fall, so this is my something new this year. We eat a lot of them. And two weeks ago at the store they were $2.?? for 3 lbs., used to be less than a dollar.

I am at the point were I hate, hate going to the store (any store). The prices on everything are up to unbelievable. Enough to make all sick. Thank God for my food barn, milk cow and chickens. I know a lot of you don’t have these things, and I am racking my brain on tips and hints for you. For right now, my tips are buy very wisely and learn to cook from scratch. I’ll be posting some easy from scratch recipes soon.

The chicken are slowly slowing down on their eggs. But I’m freezing a lot too.  The  milk cow is down to 3 gallons a day, and should keep going down now.  We have a cow in the freezer. Chickens to kill this fall when it cools off more.

Winter is on the way. And I’m almost ready, or should I say as ready as I can get. This summer has flown by. There are leaves all over the ground here. At times, I would love to put a hold on the winter coming, Saying I need a little more time to get ready. But the good Lord knows what’s He’s going, so I pray I’m putting up enough for the winter. And if not, He’ll find a way to supply what we need, not want.  I have felt like the ants in the Bible, more this year than ever before. And we have lived like this for years.  Does anyone else feel like the ants this year??  I feel we all are in for the longest, hardest winter world wide.

I would like to thank everyone for all your comments and your prayers. These blogs have been such a blessing to me in more than one way. To be honest, I didn’t think I would be able to help any one. But the overwhelming numbers are unbelievable. The canning potatoes post has reached  497 hits.  Are there any potatoes left out there?  Thank you all again.  I am just here to help you all any way I can.  There are so many people looking for ways to make it through all this mess. And my heart goes out to you all. I wish I could give you all a big hug.

Well it’s time to start another day. May God bless you all to overflowing today.



September 12, 2008 Posted by | Canning, eggs, Food prices, food storage, freezing, homemade cheese, making do, self sufficiency, Tommy, winter | , , , , , , , | 2 Comments

Cooking with Home Storage–Homemade Cheese recipes using Powdered milk

These recipes are from the  “Cooking with Home Storage”  by Vicki Tate , used with permission of author.  (see end of this post to order this wonderful book) A most have book. This book has pioneer recipes, dried foods recipes, and more.

Parmesan Cheese

1 cup boiling water , 2-3 tablespoons lemon juice,  1 cup powdered milk

blend all ingredients and cook over medium-high heat until milk boils. the curds will be very small and milk will be frothy. pour into a  cloth lined strainer, rinse and press out excess water. put curds into a bowl and stir with a fork to break up. spread on a cookie sheet and dry for about 10 minutes in a 150 degree oven. this cheese can be salted and used in place of parmesan, or mixed with 1/4 to 1/3 commercially dried parmesan cheese. refrigerate or freeze. makes about 1 cup of curds. a pleasant flavor change takes place after about 3 months of aging under refrigeration.


Mock Mozzarella

4 cups warm water,  1  3/4 cup  white vinegar,  2/3 cup vegetable oil,  3 cups powdered milk

blend all ingredients, pour into hot, oil-coated saucepan and heat to 115 degrees to form curds. rinse in warm water, drain and salt to taste. place in cheesecloth bag and hang to drain or squeeze out excess liquid. cool and grate or crumble. use as you would commercial mozzarella. for a firmer texture, use only 1/4- 1/3 cup of oil. *note: this has the texture and melt ability of comm. cheese, but not the flavor. you could mix 1/2 grated mock mozz. with 1/2 cup comm. mozz. for an authentic flavor.

I will post a few more later. This is a great book. I use the recipes weekly and they help save money.


The New Cookin’ with Home Storage– New and Expanded version with Index

By: Vicki Tate    (435)835-8283 in Utah, USA

Vicki has said if you call in to order the book price is $14.95 + S&H, and can order a CD of her lecture for $4.00, too.

Table of Contents

  1. Pioneer breads
  2. Breads
  3. cornmeal
  4. toppings
  5. quick mixes
  6. muffins
  7. quick breads
  8. hot cakes
  9. syrups
  10. tortillas
  11. specialty breads
  12. crackers and chips
  13. breakfast cereals
  14. sourdough
  15. soups
  16. beans and pea soup
  17. chowders
  18. stews
  19. chili
  20. sauces
  21. pioneer dinners
  22. dried beans
  23. one-pot-meals
  24. pizza
  25. mexican
  26. rice
  27. meat substitutes
  28. meat dishes and fish
  29. pasta
  30. dutch oven
  31. manti pageage bar-b-q turkey
  32. milk products
  33. cheese
  34. eggs
  35. fruit
  36. vegetables
  37. salads
  38. sprouts
  39. puddings
  40. pies
  41. cakes
  42. cookies
  43. confections
  44. remedies
  45. natural beauty and personal care
  46. emergency baby care
  47. household cleaners
  48. survival
  49. reconstituting dried foods
  50. substitutions
  51. preparedness tips
  52. what to store
  53. where to go for preparedness products

The book has 302+ pages.


July 7, 2008 Posted by | food storage, homemade cheese, powdered milk, saving money, self sufficiency | , , , , | 7 Comments