Homemade Mozzarella

You can easily double this recipe and save time!

Homemade Mozzarella

1 gallon whole milk (not ultra high pasteurized*)  - I use our own goat milk
1-1/4 teaspoons Citric Acid Powder (cow's milk recipe says 1-1/2 tsp)
1/4 teaspoon liquid rennet, liquid
1/2 cup cool water cool (divided in half)

salt to taste

Put the cool milk into a stainless pot, preferably a double boiler. Dissolve the citric acid into 1/4 cup of cool water. Stir into the milk. Bring the temperature of the milk to 88 degrees and remove from heat. Mix the rennet into ¼ cup cool water and stir into the milk for about 10 seconds.  Use the spoon to slow down the turning of the milk so it can rest.

Allow the milk to set for 10-15 minutes to coagulate. You should be able to press down on it and it should bounce back a little.  If you cut it with a knife it should break clean.  I always  start checking it at 8 minutes.

Using a large icing spatula cut into 1" grid vertically.

 Then use a bent ladle to cut to cut 1" horizontally.  Let rest for 10 minutes.

Place the pot of curds back onto heat and slowly bring the temperature of the curds to 108 degrees. Hold at 108 degrees for 35 minutes.  Since I use a double boiler it doesn't require much if any heat to hold that.

Stir every 5-10 minutes to keep the curds from matting together.

 They will slowly turn into a more curd like product.

Drain the curds into a colander for 15 minutes. SAVE THE WHEY for RICOTTA!!!
(While you are waiting fill a bowl with cool water. There needs to be enough to cover your cheese.) 

Place colander on a plate, sprinkle with salt.  I use about 1/2 teaspoon. Heat in the microwave for 50 seconds. Remove from microwave and work to mix the curds together. Return to microwave for another 25 seconds.

Divide mozzarella into the size you want.  Shape into balls.

 Place in cool water. Place in fridge until mozzarella is completely cool. 

I pat mine dry, then freeze on wax paper lined cookie sheets.  After they are frozen I use a vacuum seal system to put them in bags.  When thawed they are just as good as fresh.

Shredding the cheese....

for pizza!!

*The proteins in ultra high pasteurized milk have lost their ability to set into curds.

Breakfast Pizza

Breakfast Pizza

1-1/2 Tablespoons milk
1-1/2 Tablespoons flour
1 cup milk
4 ounces Velveeta (or 1 cup shredded cheddar cheese)


Any cooked meat of your choice (I used 1/2 lb pork and bacon sausage and 4 or 5 slices of bacon on this one, ham works well too)


8 eggs
1/4 cup milk


pkg low fat crescent rolls ,grilled pizza dough* or quick pizza dough*
shredded Mexican blend cheese




Cook your meats that need cooked and chop up your bacon or ham. Set aside.

Make a cheese sauce.  Add butter to saucepan and melt, stir in flour.  Cook for a little bit to remove raw flour taste.  Slowly pour in milk a little at a time.  Whisking to keep the lumps away. When it is thickened add Velveeta in hunks and stir until melted.  It may seem a little thin but it will thicken some as it cools.

Scramble your eggs.  Beat eggs and milk in large bowl. Pour into nonstick pan and cook until done.  I use a whisk to stir them as it keeps the eggs fluffy and smaller chunks.

Press crescent rolls onto a 12" pizza pan.  You could use an 11"x15" pan but you might need more eggs/meat. (*See below for grilled pizza dough instructions)

Poke holes into bottom with a fork. This will help keep it from puffing up too much.

Bake at 375 degrees for about 8 minutes or until golden brown.  It is not fully cooked but that is ok.  It will cook a little longer after you add the topping and put back in the oven. Don't mind the gaps, the cheese will fill those in.

Pour on most of the cheese sauce and spread to edges.

Sprinkle on the eggs.  I use my hands it's easier to get it even.

Then the meat. This is a good place for the sausage or ham. (See next for bacon) I drizzled a little more cheese sauce on here.

Then cheese, then bacon.  I like bacon on top so it gets crispy.

Bake for another 8 minutes or so until it's all melted and the edges aren't too brown. Cut and serve. This pizza you have to eat with a fork since it's gooey and the crust isn't one solid piece.

Change it up any way you like.  You could add veggies (pre-cooked), change up the meats (or omit) or change up your cheese!

*Top frozen pre-grilled pizza dough or fresh quick pizza dough with cheese sauce and other toppings.  Bake in 450* oven for 9-10 minutes.  YUM!

Tuscan Roma Pizza

This is my favorite pizza at the local pizza joint.  It's easy to make at home.  Fresh tomatoes take it over the top!

Tuscan Roma Pizza

Your favorite Pizza Crust or my grilled pizza dough that has been made ahead and frozen**
One 1/2 recipe of Garlic Cream Sauce
Fresh Spinach leaves
Thinly sliced Roma Tomatoes
Fresh mozzarella or other Italian blend cheese, shredded
Grilled chunks of chicken (optional)

Spread sauce onto pizza crust.

Place spinach leaves down, use as much or little as you like. I tore the stems off mine so they weren't chewy.

Layer sliced tomatoes

Chicken next if you are using it.  True "Tuscan Roma" does not have it but my husband likes a little meat on his pizza. I used fresh mozz here.

Bake according to your pizza crust directions until lightly brown.

** Preheat pizza stone in an oven at 450*.  Assemble pizza and slide onto hot stone.  Cook for 10 minutes.  Slide back onto flat cookie sheet.  Allow to cool a bit before cutting.  Enjoy!

Garlic Cream Sauce

Garlic Cream Sauce                                                                      Printable Recipe

Olive oil
1 T flour* 
1/2 t minced garlic
1/2 cup white wine (less if yours is strong flavored)
1/3 cup frozen chopped spinach (can omit if using for the pizza topping)
2 cups half and half (or a good whole milk)
1-1/2 cups shredded Parmesan (not the stuff in the shaker)


Drizzle a little olive oil in pan, add garlic and saute for just a moment or two so as not to burn the garlic. Add the flour, cooking for a moment.

Add the half and half, wine, and spinach to the flour mixture. Bring to a boil. Add Parmesan.

And stir until blended.

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Serve with stuffed chicken and pasta,

 primavera, 

and/or pizza. Enjoy!

* (use GF or a bit of cornstarch slurry to make it gluten free)

Grilled Pizza Dough

Grilled Pizza Dough                                                                    Printable Recipe

2-1/2 cups warm water
3/4 cup shortening
3/4 cup sugar
3-1/2 teaspoons salt
2 eggs
2 Tablespoons yeast
8-1/2 cups flour (I use 6 cups bread flour and 2-1/2 cups fine ground wheat)


Favorite pizza toppings and shredded cheese


Add  water, shortening, sugar, salt, eggs, and yeast in large bowl.
Mix with whisk until shortening is pulverized.

Add wheat flour and whisk.

Add rest of flour and mix. You will have "Hulk" fingers but soon it will....

all blend into a nice ball with a little bit of kneading. Place in greased bowl and cover.

Let rise for one hour. Will almost double in size.

Punch down and pinch off small balls. This one was about 5 ounces. Personal pizzas take less dough than larger ones. You won't want your pizza too large or the dough could rip when you flip it.

Roll as thick as you like. A thinner crust will be crispier.

You can freeze ahead uncooked with wax paper in between. Wrap well and take out as needed. Thaws quickly. You can also grill them all ahead and wrap in plastic wrap or get a large 2 gallon freezer bag (make sure you don't make your crust too big or it won't fit.) 

If you plan to use within a few days put in a greased gallon bag. This batch made at least 5 personals, 5 mediums and enough dough to do almost as much again. You can 1/2 the recipe to make less.

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TO GRILL PIZZA:
Making the completed grilled pizza takes some coordination. Take your cheese out ahead to take chill off or use a fresh mozzarella shredded for even better melting power. Add all of your toppings (except cheese), including sauce to a small pan to heat. Meanwhile, work on cooking dough.

Place dough right on grill grates. No need to grease. It won't stick.

After browned, but not burnt, flip with tongs being careful not to tear. Cooking for just a moment to take the 'wet' away from the other side. Transfer to a pizza peel or flat cookie sheet.

Add heated toppings, including cheese and return to grill. Grill pizza, turning as needed to keep from burning until yummy melted and crust is browned.

Remove from grill, cut, and enjoy!

This one was broccoli, cooked chicken with garlic cream sauce.

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TO USE PRE-GRILLED FROZEN DOUGH IN THE OVEN:
Add your sauce and toppings to the dough (straight from freezer is ok) and slide it onto a pizza stone that has been preheated in a 450 degree oven. Cook for about 9-10 minutes.  Perfecto! Here are some ideas to get you started.

Sausage Green Pepper Onion/BBQ Chicken

Rosso Verde Pizza

Try Garlic Cream Sauce instead of marinara

Tuscan Roma Pizza

Philly Cheesesteak Pizza

Homemade Mozzarella