Making mozzarella while making friends.

My friend Evelyn and I had been talking about getting together and making mozzarella for months, and it finally happened!

She was struggling with getting her stretchy cheese technique together ever since reading Barbara Kingsolver’s book Animal Vegetable Miracle.

Our goats are not giving any milk right now so Evelyn picked up some Spokane Family Farms whole non-homogenized cows milk, brought it out to Q farm and we got to work. Or maybe we should call it play, there is something joyful about stretching mozzarella and getting to eat it the same day.


If you want to try out the recipe that Evelyn and I used you can find it here thanks to Jessica Dally. We used two gallons of milk and the cheese turned out fantastic.

One of the tricks in making any type of cheese is being gentle with the curds. It is tempting to over work them at the time of stretching, so be quick, stretch them into the size of ball you wish and drop them in ice cold water.

Evelyn is planning on using her cheese in a special recipe that calls for mozzarella and eggplant. I think we will probably eat ours sliced and topped with Kalamata olives, salt and a drizzle of olive oil.

Or do do you say Calamata? Either way let me know how this Mozzarella recipe works for you.