Making Mozzarella Cheese with Rock Wall Garden!

I was small enough to sit on top of the washing machine in our kitchen, watching my mom knead a small ball of dough. Eyeing the open box of Chef Boyardee pizza mix, I told her I was sure I wouldn’t like pizza.

Remember this?

Of course, I was wrong—just like many picky preschoolers who think they’re experts on how food should taste. That first bite felt like stepping into a whole new world—an Italian one! And to be honest, for many of us average Americans, Chef Boyardee was our first (and only) tour guide to that world.

That little memory highlights just how beloved pizza is. If any of my peers are reading this, they might remember that the Chef Boyardee pizza mix didn’t even include mozzarella cheese!

Sometimes the best way to make up for what we lacked as kids is to share it generously with the next generation. At Rock Wall Garden, we’ve taken that idea a step further: We teach kids how to make as much mozzarella cheese as they want—so they can make all the pizza their little hearts desire.

I’m not exaggerating when I say that for some kids, pizza is practically a security blanket!

We start with jugs of pasteurized milk from the store, immersing them in large chest coolers filled with hot water—mimicking the warmth of fresh milk straight from the cow. Our cheesemaking happens in the barn loft, and as much as possible, we make cheese without electricity or running water. An occasional moo from the real cows outside adds to the old-fashioned homestead feel.

Of course, safety comes first. Instead of the traditional boiling water method (which isn’t ideal for a group of kids), we use a microwave to heat the cheese. But when it comes to warming the milk to just the right temperature, we use open flames—giving everyone a job to do. Sterno fuel, after all, requires constant babysitting to stay lit!

We’ve even upgraded the standard caterer’s chafing dish. My husband and son built custom Sterno stoves designed to hold our large stainless steel pots—ones that wouldn’t easily fit in traditional chafer racks. At my request, they also added a railing around the stove’s edge to keep little elbows from accidentally tipping over the milk.

For now, we use solid rennet tablets, but I’m considering switching to liquid rennet since it’s easier for kids to measure. I pre-cut the tablets into small pieces, but it’s tricky to get the right amount for mozzarella. At our last event, I accidentally cut a piece too small, and one lady ended up with only a tiny bit of cheese! Luckily, she was happy to stay longer and make another batch with a bigger piece of rennet.

While we wait for the rennet to work its magic, we take the opportunity to talk about the science behind it. The protein cells in milk naturally cling to water, but when the rennet is added, they start clinging to each other—forming curds. We adjust the depth of the science lesson based on the kids’ curiosity and understanding.

Then the real fun begins! Once the curd has formed, we slice it with butter knives. We strain the curds and whey, collecting the whey in five-gallon buckets. If you live off-grid, there’s no sink to pour it down—and besides, whey is great for feeding chickens or pigs.

Next, we heat, knead, and stretch the curds—repeating the process until the cheese is smooth and elastic. If everything goes as planned, we pack our warm, fresh mozzarella into glass containers. The smooth glass helps create a beautiful finish, and after some time in the fridge, the cheese will be firm enough to shred for pizza!

Watch the video below for a (virtual) taste - and be sure to join us in our next Mozzarella Cheese class!