I bake my own bread, and I make my own cheese (from my own wheat and cow milk), so I tried a couple times to combine the two (with also homegrown tomatoes, garlic, basil and sometimes spinach). I've favourited this thread so I can try some of your ideas (not home right now, unfortunately).
It really isn't as much of a hassle as people think. In fact, I've got a solar oven, so after I've prepared everything, I just put it in there and wait. It takes longer, and you have to rotate the oven every half hour or so to face the sun, but it isn't so much of a hassle. The majority of the stuff needed is time, not effort. I just set it up and get back to playing games :D.
One question: You said you use a "quick mozzarella" recipe. Is what you make actually mozzarella? I make my own cheese a lot more often than I make pizza, and although I use lemon instead of rennet, and leave it hanging at room temperature instead of in the fridge, the process seems quite similar. However, It rarely is at any significant level of firmness, and doesn't melt on the pizza (which is fine, it gives it a nice crumbly texture). Is using rennet and the fridge what causes that entire difference?
Curds & Whey Hanging Out As Hard As It Gets I only ask because making all these fancy cheeses would be an awesome dream of mine come true, but the internet seems to make it be the realm of some huge european cheese factory. What I end up with I guess is usually called "Cottage cheese"?
Also, I have an olive tree, and it has loads of olives, which again, seem far too complicated to process, and eating them just like that have them be the most incredibly bitter thing ever.
