Are you looking for the perfect complementary cheeses for your charcuterie board or would you like to pair your wine with some fine aged cheeses? Let The CheeseMaker share some world-famous cheese hacks with you! If you’re a cheese enthusiast, you’ve probably considered making your own cheese at home. Let’s face it, those fancy gourmet cheeses at your local supermarket often come with a price, but what if we told you that you can still have your favorite high-quality cheeses for a fraction of the cost? Homemade cheese-making is your solution!
Why Should I Make My Own Cheese?
While there are many benefits to making your own cheese at home, one of the key advantages is affordability. Depending on the type of cheese you prefer, making your own cheese is less expensive than purchasing it from your local supermarket because you don’t have to factor in the manufacturing, packaging, marketing, and freight costs. Rich, aged, and high-quality cheeses often come with a higher sticker price attached because of the duration it takes to make them. However, if you opt in to make your own cheese, the overall costs will save you a ton down the line! To put this into perspective, on average, the retail price of a block of cheese at most supermarkets costs between $8-10 per pound of cheese versus a gallon of organic milk is $5-6 which makes about one pound of hard cheese or two pounds of soft cheese. Our estimates show that cheese enthusiasts spend approximately $50-60, if not more on “high-quality” cheeses from local grocery stores which averages out to only about 5-6 lbs of cheese. Whereas, if you choose to invest in cheese-making products and supplies, you’re looking to save yourself on average of $3-4/ pound of cheese which can easily add up over time. In addition, many craft cheeses like ricotta, mascarpone, mozzarella, feta, and even brie or camembert are actually very easy and inexpensive to make at home. In terms of taste, depending on the type of cheese you enjoy from bitter to sweet, you can add more or less of certain kind of ingredient to help you satisfy your taste buds! If practicality and convenience is a dominating factor for you, our starter cheese making kits (both for soft and hard cheeses) make it extremely simple to start making your own cheese! Especially if you are looking for economical and budget-friendly ways to enjoy the same high-quality cheeses for a significantly reduced price, homemade cheese is definitely the smarter economical option.
Healthier & Cleaner Cheese Ingredients
When made properly, homemade cheese is often times better for you than store bought or commercial cheeses because they don’t contain as much preservatives or other harmful, artificial ingredients. If you’re looking for healthier cheese alternatives that can save you a money while retaining the rich flavors of your favorite gourmet cheeses, stay tuned for how to become a cheese expert all from your kitchen!
How to Make Mozzarella Cheese 2 Ingredients Without Rennet | Homemade Cheese Recipe
Is mozzarella a good cheese?
Mozzarella is considered one of the most popular cheeses in the world, and for good reason. This rich, fluffy cheese is commonly found in beloved dishes like pizza, pasta, and even fresh salads, which makes it extremely versatile for all types of cooking.
What is homemade fresh mozzarella?
Homemade fresh mozzarella is unlike any mozzarella you’ve ever eaten. Forget that shredded stuff in a bag. Forget those tasteless bricks wrapped in plastic. Even the fancy ‘fresh’ mozzarella you can get at the store bobbing in vats of whey doesn’t compare to the wonderful pillow of cheese you are about to make.
How do you make mozzarella?
Photo by Meredith. There are two ways to make mozzarella: From scratch, where you make your own curd from fresh milk; or from premade curd you purchase from your local farmer, select grocery stores, or online (search for “fresh mozzarella curds”). Either way, know that the better quality your milk or curd, the better your cheese will be.
Where can I find the best fresh mozzarella?
At Serious Eats, we were lucky enough to work for a time right across the street from Di Palo Selects, an Italian fine-foods store that just happens to make some of the best fresh mozzarella I’ve ever tasted. It’s milky, tender, and mild, with a faint layer of cream beneath the skin that gushes a little when you slice it.