I was glad to hear your comments on lipase. I used it on a few cheeses until I tried the first one. I still have it in the freezer, but was pretty sure that I would never use it again.
@@johnhowaniec5979 Feta is on my list of cheese I want to do ... based on your feedback, I'll try two versions: one with lipase and one without. Just need to find that unpasteurized goat milk.
love your family dynamic! and lol, "front left. front. front. left. front. left. left!" me when my brother helps me in the kitchen. your son's a sweetie for helping you film tho. 😄
@@jmilkslinger I even made your version of the recipe alongside you (watching this video) and it was a rubber cube nightmare. I think it’s when I stir too much, especially at the beginning when I first warm the milk. The proteins get angry or something.
I make mozzarella with my goat milk in the same manner. it is messy -- so I work the cheese in the sink. I like your work station that drops down from the usual 32" high countertop!
My husband built that! The idea was that it could be at an easier level for kneading bread. I don't actually use it for that, but I love having the lower level, just for anyhow...
You make cooking fun!! ❤ 😂 I’ve just recently dared to make paneer cheese, next will be ricotta and then I’ll tackle that mozzarella, I ❤ cheese! Your pizza was so crispy underneath, so you have a really hot oven, or do you have thin dough?
You should try eating it before refrigerating it, because it's better that way! Italian stores do not refrigerate their fresh cheese until it's night time and they didn't sell it all! They leave it in the whey.
When you are finished making the cheese, can you use *that* whey to make ricotta? I'm specifically asking about the by product whey from this video. Thank you Lawrence
I have never tried it, and my understanding is that it wouldn't work because the cheese has been acidified with citric acid (as opposed to cheeses that are acidified with slower-acting cultures, like clabber).
It's raw milk. I don't know what percentage fat. (I usually use full-fat, but our milk is lower full-fat because we're calf sharing and the mamas hold back the good stuff for the babies.)
Can you make ricotta from the mozzarella whey? Edit: I ask because I was told it depends on what kind of mozzarella, but was never told anything further than that.
With quick mozzarella (the kind that I make and that is acidified with citric acid): No, I don't think so. . . though I've never tried it. With slow mozzarella (the kind that is acidified with bacterial cultures): Yes.
I've tried and failed making mozzarella after watching this I'll give it another try! Ever press your mozzarella in cheese mold to where you can grate it?
Hey Jennifer. Would you consider making another video showing how to make mozzarella using clabber and leaving out the stuff that tastes like vomit? 🤢 😅😂 I really want to make some with clabber and I don’t feel sure about the steps and details. Thank you for all you do. 😊
Yes, making a slower, clabber-cultured mozzarella is something I'd like to learn, but the times I've tried (though I can't remember if I used clabber as my culture), it didn't work. And problem is, right now I'm trying to slam through as much milk as possible in one go (and we may decide to milk a THIRD heifer cow, pant-pant) so I'm skipping all the small batch cheeses at the moment. But yes, one day! Making a note!
What are your thoughts on plant-based or microbial rennet? As a cheese maker, what is your opinion: would mozzarella be "real" mozzarella if you used those? (I'm not trying to be belligerent or trolling, I'm truly interested in your viewpoint.)
Yes, plant-based rennets are totally valid, as far as I'm aware! I've never used them, primarily because I've heard that they don't yield results that are very consistent. But I could be wrong!
Ha, good point! It would help, but only to a degree, because a lot of the drips happen as I transfer the bowl to the microwave. But yes --- I should definitely try that.
I've tried to make mozzarella 3 times this weekand havent had success. It's hard and has no stretch. I've tried it with raw milk twice, then raw water buffalo milk and kefir. So I give up for now and will try a hard cheese like gouda or butterkäse. Ill try this recipe next week maybe. Lol
I'm impressed with your tenacity! Did you try this recipe? I've made a whole variety of mozzarella recipes over the years and some of the recipes that used to work for me now no longer work -- it's maddening! I've had consistent luck with this recipe, though....
@jenniferjomurch I haven't tried it yet as I just found it, and I'm trying to finish my way to kefir-y mozzarella curds. Lol, I am supposed to be making cheese this weekend with my buffalo dairy Farmer, so I will suggest this recipe. :)
It could be a number of factors, such as the protein/calcium levels in the milk or how the curds were handled in the making process. Sometimes I get a low yield and other times it's pretty high. Home cheesemaking has lots of variables!
As I understand it, adding salt to the milk would stop the culturing process and prevent the curd from developing properly, thus altering the texture of the final cheese. But you could always run an experiment to see what, exactly, the differences would be!
It's extremely confusing when some cheese makers simply use rennet, others use just vinegar, others add citric acid and now lipase.. Then others say to warm it to 100 and now you are 150
I was glad to hear your comments on lipase. I used it on a few cheeses until I tried the first one. I still have it in the freezer, but was pretty sure that I would never use it again.
Glad to know I'm not the only one!
It add that twang that feta needs i love it!
@@johnhowaniec5979 Feta is on my list of cheese I want to do ... based on your feedback, I'll try two versions: one with lipase and one without. Just need to find that unpasteurized goat milk.
@@papasmurf9146 use cow's milk the lipase will give you that goat milk twang.
Love this. So cute to see your family too! ❤
love your family dynamic! and lol, "front left. front. front. left. front. left. left!" me when my brother helps me in the kitchen. your son's a sweetie for helping you film tho. 😄
I get such a kick out of your videos…💜💜
I’m so glad I’m not the only one with mozzarella issues!! It bombs like every other time for me, and I make all sorts of cheeses!
Mozzarella is a tricky one! (I just accidentally made 7+ pounds of mozz earlier this week 😂)
@@jmilkslinger I even made your version of the recipe alongside you (watching this video) and it was a rubber cube nightmare. I think it’s when I stir too much, especially at the beginning when I first warm the milk. The proteins get angry or something.
@@horsechic2368 Angry proteins sounds about right! 😂
I make mozzarella with my goat milk in the same manner. it is messy -- so I work the cheese in the sink. I like your work station that drops down from the usual 32" high countertop!
My husband built that! The idea was that it could be at an easier level for kneading bread. I don't actually use it for that, but I love having the lower level, just for anyhow...
You make cooking fun!! ❤ 😂 I’ve just recently dared to make paneer cheese, next will be ricotta and then I’ll tackle that mozzarella, I ❤ cheese!
Your pizza was so crispy underneath, so you have a really hot oven, or do you have thin dough?
Vry wonderful & commanding mastery of Mozzarela cheese
Instead of using the rennent can you use lemon juice or vinegar?
No, you need the rennet.
I can explain the failure by using skin milk. Thanks!!!
Hi, so my curd doesnt set in a solid block. It is lots lf little pieces of curd. Is there a reason for this? Chunky, so couldnt really form a block.
Sounds like a rennet issue. What kind are you using?
You should try eating it before refrigerating it, because it's better that way! Italian stores do not refrigerate their fresh cheese until it's night time and they didn't sell it all! They leave it in the whey.
When you are finished making the cheese, can you use *that* whey to make ricotta? I'm specifically asking about the by product whey from this video.
Thank you
Lawrence
I have never tried it, and my understanding is that it wouldn't work because the cheese has been acidified with citric acid (as opposed to cheeses that are acidified with slower-acting cultures, like clabber).
Really would like to know what percentage fat is that milk and are you using raw or just store bought
It's raw milk. I don't know what percentage fat. (I usually use full-fat, but our milk is lower full-fat because we're calf sharing and the mamas hold back the good stuff for the babies.)
Hello can you tell how much grams/kgs of mozerella cheese can be made with 10 liters of full cream milk thanks
About a pound of cheese per gallon of milk --- not sure what the conversion to g/kg is... Google does, though!☺
Can you please make a video of making the mozzarella with 2 ingredients which is using milk and vinegar
Noted!
I have goat milk and it turns out well with that too
Yall are a hoot!! Wonderful video!@
Can you make ricotta from the mozzarella whey?
Edit: I ask because I was told it depends on what kind of mozzarella, but was never told anything further than that.
With quick mozzarella (the kind that I make and that is acidified with citric acid): No, I don't think so. . . though I've never tried it.
With slow mozzarella (the kind that is acidified with bacterial cultures): Yes.
@@jmilkslinger thank you so much! That really helps!
I've tried and failed making mozzarella after watching this I'll give it another try! Ever press your mozzarella in cheese mold to where you can grate it?
I've never pressed mozzarella --- it grates fine (though a bit sloppily) once it's been chilled in a plastic container.
Ever made a red leicester that would be a good video..
@@johnhowaniec5979 Noted! (I made one a loooong time ago and it was quite good.)
@@jmilkslinger red leicester that's going to be my first cheese in my wheese cave lol! It will be here Monday found a deal on amazon.
Hey Jennifer. Would you consider making another video showing how to make mozzarella using clabber and leaving out the stuff that tastes like vomit? 🤢 😅😂
I really want to make some with clabber and I don’t feel sure about the steps and details. Thank you for all you do. 😊
Yes, making a slower, clabber-cultured mozzarella is something I'd like to learn, but the times I've tried (though I can't remember if I used clabber as my culture), it didn't work. And problem is, right now I'm trying to slam through as much milk as possible in one go (and we may decide to milk a THIRD heifer cow, pant-pant) so I'm skipping all the small batch cheeses at the moment. But yes, one day! Making a note!
@jenniferjomurch maybe a video about the different animal milks and resources us city folks can implement to find raw milk?
Stretch it over a sheet pan so u don’t make a mess
Love it
Lol I love making mozzarella, my struggle is all the harder, pressed cheeses lol too many other steps that my brain checks out 🤷♀️
What are your thoughts on plant-based or microbial rennet? As a cheese maker, what is your opinion: would mozzarella be "real" mozzarella if you used those? (I'm not trying to be belligerent or trolling, I'm truly interested in your viewpoint.)
Yes, plant-based rennets are totally valid, as far as I'm aware! I've never used them, primarily because I've heard that they don't yield results that are very consistent. But I could be wrong!
@@jmilkslinger Jennifer Jo Murch wrong??? Please call 911 for me! Unbelievable. You just destroyed your revered status that I had of you. 🥸
Do the stretching in/over the sink.
Ha, good point! It would help, but only to a degree, because a lot of the drips happen as I transfer the bowl to the microwave. But yes --- I should definitely try that.
Just watched another video saying to make sure the milk is chilled. Who knows.
forgot the lipase once, didn't seem to make a huge difference in the 2 gallon batch. i like the microwave version better.
I'm going to try with half a gallon, because I bought good milk, which is expensive.
You know, if you made this mozzarella cultured, you would have to listen to Mozart, Bach, Beethoven, etc., while you ate it!!😉
Haha! You crack me up.
@@jmilkslinger As Sgt. Friday would say, 'Just the facts, Maam. Just the facts.'
I've tried to make mozzarella 3 times this weekand havent had success. It's hard and has no stretch. I've tried it with raw milk twice, then raw water buffalo milk and kefir. So I give up for now and will try a hard cheese like gouda or butterkäse. Ill try this recipe next week maybe. Lol
I'm impressed with your tenacity!
Did you try this recipe? I've made a whole variety of mozzarella recipes over the years and some of the recipes that used to work for me now no longer work -- it's maddening! I've had consistent luck with this recipe, though....
@jenniferjomurch I haven't tried it yet as I just found it, and I'm trying to finish my way to kefir-y mozzarella curds. Lol, I am supposed to be making cheese this weekend with my buffalo dairy Farmer, so I will suggest this recipe. :)
Why did I only get one lb. Of cheese from my 2 gal. Of milk???
It could be a number of factors, such as the protein/calcium levels in the milk or how the curds were handled in the making process. Sometimes I get a low yield and other times it's pretty high. Home cheesemaking has lots of variables!
This there a reason you can't Salt the Milk while it's still liquid? wouldn't that completely Salt much better?
As I understand it, adding salt to the milk would stop the culturing process and prevent the curd from developing properly, thus altering the texture of the final cheese. But you could always run an experiment to see what, exactly, the differences would be!
I ran across this ua-cam.com/video/KymHOtqqfow/v-deo.html , Have you tried making Moz this way?
Nope! Have you? (It seems more like paneer than mozz, though...)
@@jmilkslinger No. I just ran into the idea.
Talking way too fast
I'm sorry! I do tend to have a motor mouth. (If it helps any, you can adjust the settings to make the video play slower...)
It's extremely confusing when some cheese makers simply use rennet, others use just vinegar, others add citric acid and now lipase.. Then others say to warm it to 100 and now you are 150
It's the whey (or water) for stretching the curds that's 150, not the milk.