I commented on an earlier video but this is going to be so helpful. I ordered a 2 gal bucket of white rice flour from Amazon to save money on GF baking for my son. They sent me a 2 gal bucket of whole powdered milk. They replaced it and when I opened the second box it was powdered milk as well. I now have 4 gal of whole milk powder which I do not want to waste. 😊😊
@@BrattyPatriot I wondered that. I realized that she said she was using low-fat and mine is full fat. I didn't know if I could use it or not after watching the video.
@@KitchenFairy61 you can make it with any milk, the fatter the milk powder, the better the cheese, think about skim vs full fat cheese at the store. hth
Can’t thank you enough for this series of videos. I’ve really enjoyed them, especially the ricotta and now the mozzarella episodes. I would never have thought to try making mozzarella but I see now that it’s quite doable so I will give it a try soon. Thanks again to the two of you for sharing your knowledge and expertise with us!! 🙏❤️🐄🥛🧀🫕
Thank you for teaching us these wonderful skills. Now I understand why cheese is so expensive. Not only does it use up a lot of milk but it also involves quite a bit of labor.
This series is so interesting! I never knew you could make all of these things from powdered milk! As always, thank you for doing all of this work that you do to educate us on preparedness.
Wow! This was such a great instructional video. Thank you for sharing your knowledge. I'm shocked you could make a fat free mozzarella with that consistency.
Rennet has a shelf life after which potency declines. Some need to be stored in refrigerator or freezer. Also, some is shipped to you well into its potency period so you do not get the full time. You can just use a large bowl of hot water, temperature 160 to 175 degrees to soak and stretch the mozzarella if you do not have access to a microwave. You will need heatproof or heat resistant gloves to protect your hands.
This - and your whole series on making dairy products - is so helpful and I appreciate that you’ve done all the testing and work for the benefit of others ❤
Excellent! Thank you for all the work and this year my goal is to make cheeses. You have saved me time and money as you keep on going even in a fail. I appreciate that. Excited to start. Thank you for all you do.
Thank you so much for all the videos that you do. They have really helped me and a lot of other people. QUESTION: You mentioned using low fat powdered milk would not be like using whole milk because it doesn't have the fat. So, I was wondering if you could add a bit of Ghee to the low fat powdered milk to make the mozzarella taste more like what it would if you had whole milk available to use. Thanks again for all the hours you put in for us to benefit from all your knowledge and experience.
just a heads up on citric acid although it is naturally occurring in citrus fruit, that is not how it is commercially made it is made through a fermentation process, feeding sugar to a black mold, and the sugar is typically from corn best to look for citric acid that is food grade, organic & non-gmo
I wanted to let Pam know this also. Figured someone would put it into the comments, ty. As a person who is highly sensitive to molds I figured I would share this info.
Amazing! I watched it twice. When you say water bath instead of microwaving do you mean double boiler style? As far as heating to temp between draining and pulling?
Rose...you have done it again! What a wonderful teaching video. And look at ALL your subscribers!!! A testament to your loving and caring teaching ability. You have taught us all so many life long wonderful skills to take care of our families. Thank you thank..... you so very much
Thank you so much for persevering to find the solution to making Mozzerella cheese at home. You and Jim are such kind and generous people. I went to look for today's recipe and noticed the version available is version 2, which doesn't have the mozzarella recipe on it. I am sure it will get updated when you have the chance and look forward to giving it a try. Thank you for all you do!
Thanks for all your dedication on helping us to develop and use our foodstores. I know you can add whey to bread soups. Could the whey be used to make a "velveeta type" cheese product for us?
An earlier commenter said that other recipes call for keeping the excess whey heated and dunking the mozzarella ball back in that to reheat it between stretches. That's an idea for a no-microwave method, too.
This is an excellent videos series! So useful. I will be practicing this skill during the two months of my pantry challenge so I have cheeses available, saving my fluid milk for drinking. Thank you Pam for putting in so much time researching, then practicing so we don’t have to.
Thanks for another great video. Could you use freeze dried milk after it is reconstituted? I plan on freeze drying some more 2% store bought milk to keep on hand. Or do you suggest skim or whole? I want to start making cheese and you make it seem very doable. I am super excited to try.
This is a different way to make mozzarella. Most recipes I have watched uses the whey heated and kept hot and the cheese curds warmed back up in that between stretches. I made cheeses with the kids when they were little and the curds are the beginning of most of the cheeses we made they have different process from there for the different cheeses. I wonder if the mozzarella tastes better if aged a bit. Thank you for these recipes!!
Go to roseredhomestead.com Home page, click on Recipes, slide to bottom of the page to Making Cheese with PD Milk FINAL (docx) and Download (Making Cheese with Powdered Milk (v.2). Jim
This is so great. I just ordered from New England Cheese Making Supply Co yesterday and it’s already shipped! I see a delicious caprese salad in my very near future. I can’t wait to try this! I just love fresh mozzarella.
what great timing...i just did a few vids on making mozzarella one using vinegar and one using citric acid and rennet...i also made ricotta from the leftover whey. So much fun. I did learn that homogonized and pasturized milk can work, though not preferable it can work (I didn't think it would)...I did want to mention, when you "failed" and it looked like cottage cheese, did you move onto the next step (heating the whey up and soaking the chesse )and stretch? first time I tried this, I skipped accidentally skipped a step and got to cottage cheese but I moved forward with the really hot whey and it WORKED! it stretched and worked...it even got shiny...i hope you didn't toss the failure, I think it is recoverable. BTW this is such a great video, I can't wait to try making cheese with powdered milk. Junket rennet is junk. I used vegan rennet and worked well too.
My first 2 failures did not stretch but made good farmer's cheese. The 3rd one did work for stretching but the taste was off because of the Junket rennet. Thanks for sharing your adventures! Way to go!
Watching now,, cannot wait to try the entire series, honestly you guys have me soooo busy making all your stuff, I’m waiting for the tomatoe purée…..then your chicken broth, then the cheeses, lol,watched video cannnnot wait
Nice. I have made mozzarella for years but never with powdered milk. Will give it a try. I use Junket rennet only for puddings and custards. Generally I use the double strength cheese rennet but also have single on hand, depending on whichever recipe calls for.
I am so impressed. This is a valuable video. I will watch it again later today to burn some of the steps into my brain. I have been making vegan mozzarella for years but it never has the melting capacity of real cheese. I see lasagna on the menu for next week. Many, many thanks...
Great Video. Will this work with non fat powered milk? My husband gets powered milk in his low income senior food box, I also bought 50# of regular milk crystals that I bagged and have in storage.
This is fantastic! I wonder how long rennet lasts? I have powdered milk and will definitely use it and will try every one of the recipes! Thank you for this! 🥰❤️🙏🏻🇨🇦🍁
This was great! As a child I used to watch my grandfather make this. Good to know which rennet type to buy. I’ve been wanting to make this for a while. Thanks for the informative video.
This series has given me a whole new appreciation for the cheese I take for granted at the grocery store😮. I am going to dazzle myself and get to work on making these. Thank you, Pam!
I've used the New England Cheese Company vegetable rennet making mozzarella from raw goat milk. It's comparable with the rennet you used. Looking forward to trying to make it with powdered milk.
Thank you both for this great series. I have enjoyed them & learned so much! I'm excited to try to make several things😊 All the work you both do to be able to share with us is so appreciated! I have learned so much from your channel over that last 2 years 😊
oops! Never mind...watched again you answered the question in the first part of video! You are so awesome! Off I go to try. My granddaughter and daughter are hoping it works as they are on a diet plan that uses mozzarella!
Well done. Looks just like what I have done with whole milk and 2% milk from the store. FYI if using store bought milk watch out for anything that is ultra pasteurized since it won’t set up with the rennet. It stays looking just like ricotta, I found this out the hard way. It isn’t clear which regular milks have been treated either. Pick dairies that are close to you to decrease the chance you have this issue. Whatever changes are made to increase the shelf life make it so that the rennnet can’t work on it. I know some folks store the shelf safe ultra pasteurized milk and they will need to see which of these recipes will work on that type of milk. Well done showing that it can work with powdered skim milk since that is so shelf stable and not ultra pasteurized. Nice video.
I read everything that I could about the filters and one of the only filters that removes chlorine notches chlorine taste, or chlorine smell is the turkey. Or a reverse osmosis. I could not find any refrigerator that removed the actual chlorine.
I was thinking the same thing. Maybe place the metal bowl on a rack in a Dutch oven, cover then heat over fire?? I don't see everyone having solar panels or a generator if the grid is down.
I was wondering if you would sometimes in the future do a great favor for us Northeners. I've been interested in clilepeppers, both fresh and dried, for a long time. Have read about them, sampled some, but am still hesitant to do much with them. Would you consider doing an exhaustive chileclass and explain about the use of them, buying, storing..the works. Thank you.
Pam I love these videos. My question is how much powdered milk to water ratio to make a gallon of milk. My apologies if you already mentioned in other video.
That will depend on the brand you buy. Follow the directions on the package. I have bought at least 7 different brands of powdered cow's milk and they all have said "3 tablespoons to 1 cup of water" but that doesn't mean they all do. Just the brands I have bought. This is just to give you an idea of what an answer to your question will look like.
@@kimberlyjarvis9418 You need to compare the weight of the milk before you freeze-dried it with the current weight of it. The difference is how much water you need to add back.
Thank you for your videos. I live in Chile in the Atacama Desert, and I would like to see the table of milk ingredients and their contents per serving, so I can go to the market and find the appropriate milk. and to publish the written step by step to be able to translate it (quantities, times, temperatures, etc.) Thank you God bless you!
Great video! Thanks for all the trial and error. One thing that I have found is the rennet loses effectiveness after about a year. I also had some fails and replaced the rennet for success.
I'm one of those that don't have a microwave but you said we could waterbath it. Do you mean put the cheese and whey in an open large jar in a saucepan of water and keep bringing it up to near boil everytime between stretching?❤
Good morning. I do appreciate your videos! I have a question about electric canners. I recently read a Facebook post with an email from Nesco stating electric canners would not be used above 6000ft. I am curious as to what your elevation is and if you agree with the disclaimer?
I commented on an earlier video but this is going to be so helpful. I ordered a 2 gal bucket of white rice flour from Amazon to save money on GF baking for my son. They sent me a 2 gal bucket of whole powdered milk. They replaced it and when I opened the second box it was powdered milk as well. I now have 4 gal of whole milk powder which I do not want to waste. 😊😊
Sounds great! Jim
using a full fat milk powder will yield you a much better product, good luck
@@BrattyPatriot I wondered that. I realized that she said she was using low-fat and mine is full fat. I didn't know if I could use it or not after watching the video.
I don't think that it matters what kind of powdered milk you use.
@@KitchenFairy61 you can make it with any milk, the fatter the milk powder, the better the cheese, think about skim vs full fat cheese at the store. hth
This is fantastic! I never imagined powdered milk would work for cheese making! Again, you have educated and delighted.
Thanks so much! 😊 Jim
What a wonderful series on things made with powdered milk from our food storage. Thank you for taking the time to teach us all. 😊
Glad you enjoyed it! Jim
you have no clue for how long I been trying to make mozarella cheese with my powder milk with nosucess. thank you so much!!!
Can’t thank you enough for this series of videos. I’ve really enjoyed them, especially the ricotta and now the mozzarella episodes. I would never have thought to try making mozzarella but I see now that it’s quite doable so I will give it a try soon. Thanks again to the two of you for sharing your knowledge and expertise with us!! 🙏❤️🐄🥛🧀🫕
Thank you for teaching us these wonderful skills. Now I understand why cheese is so expensive. Not only does it use up a lot of milk but it also involves quite a bit of labor.
You are very welcome.
This series is so interesting! I never knew you could make all of these things from powdered milk! As always, thank you for doing all of this work that you do to educate us on preparedness.
You are very welcome.
Thank you for this series of videos. I always learn so much from you.
What a wonderful series of videos you have prepared here! This will be the mainstay of my cheese making know how! Thank you!
Thanks for doing all the hard work for us!
Enjoyed the video! Tip: If you also add a little mild Lipase powder when you add the Citric Acid, it will make your Mozzarella more flavorful :-)
So glad to know that, Mary. Thank you!
Wow! This was such a great instructional video. Thank you for sharing your knowledge. I'm shocked you could make a fat free mozzarella with that consistency.
Rennet has a shelf life after which potency declines. Some need to be stored in refrigerator or freezer. Also, some is shipped to you well into its potency period so you do not get the full time.
You can just use a large bowl of hot water, temperature 160 to 175 degrees to soak and stretch the mozzarella if you do not have access to a microwave. You will need heatproof or heat resistant gloves to protect your hands.
This - and your whole series on making dairy products - is so helpful and I appreciate that you’ve done all the testing and work for the benefit of others ❤
Thank you for watching out channel. Jim
Excellent! Thank you for all the work and this year my goal is to make cheeses. You have saved me time and money as you keep on going even in a fail. I appreciate that. Excited to start. Thank you for all you do.
You are so welcome! You are so welcome. Jim
Awesome! I’m ordering supplies now.
Thank you so much for all the videos that you do. They have really helped me and a lot of other people. QUESTION: You mentioned using low fat powdered milk would not be like using whole milk because it doesn't have the fat. So, I was wondering if you could add a bit of Ghee to the low fat powdered milk to make the mozzarella taste more like what it would if you had whole milk available to use. Thanks again for all the hours you put in for us to benefit from all your knowledge and experience.
Thank you for a more economical way to prepare cheese and I’m sure more healthy also. ❤❤❤
We are happy you like it. Jim
That is amazing! I hope to try this soon. Blessings to both of you! 💙
just a heads up on citric acid
although it is naturally occurring in citrus fruit, that is not how it is commercially made
it is made through a fermentation process, feeding sugar to a black mold, and the sugar is typically from corn
best to look for citric acid that is food grade, organic & non-gmo
Thanks.
I wanted to let Pam know this also. Figured someone would put it into the comments, ty. As a person who is highly sensitive to molds I figured I would share this info.
What a great skill to have in our bags. Thanks again for all your and Jim’s hard work.
Our pleasure! Jim
Amazing! I watched it twice. When you say water bath instead of microwaving do you mean double boiler style? As far as heating to temp between draining and pulling?
Rose...you have done it again! What a wonderful teaching video. And look at ALL your subscribers!!! A testament to your loving and caring teaching ability. You have taught us all so many life long wonderful skills to take care of our families. Thank you thank..... you so very much
Thank you so much for persevering to find the solution to making Mozzerella cheese at home. You and Jim are such kind and generous people. I went to look for today's recipe and noticed the version available is version 2, which doesn't have the mozzarella recipe on it. I am sure it will get updated when you have the chance and look forward to giving it a try. Thank you for all you do!
It is up there now. I forgot to hit the "publish" link! LOL
@@RoseRedHomestead Thank you again! Your gift of time to us appears to be limitless and we all love you for it.
Thank you for all your work! Just know that you both are appreciated so very much!
Thanks for all your dedication on helping us to develop and use our foodstores. I know you can add whey to bread soups. Could the whey be used to make a "velveeta type" cheese product for us?
An absolutely fascinating series. Thank you so much. We really appreciate all the time and dedication you put into your videos.
❤😊
So nice of you--thank you.
You amaze me in every video,and are changmy way of living sustainable forever!!!!! THANK You Pam & Jim
Looks great. I was wondering if you use far less water with the powdered milk, if it would work as well and be easier to remove the whey ❔
Hi Pam: How to heat in the intervals that you show if you don't have a microwave? Thanks for all of your efforts.
You might try a double boiler. Just an idea.
Rose had mentioned hot water bath if you don't use a microwave.
An earlier commenter said that other recipes call for keeping the excess whey heated and dunking the mozzarella ball back in that to reheat it between stretches. That's an idea for a no-microwave method, too.
Thank you so much, Pam and Jim for all these great lessons!
Love the video! I’m wondering if you happened to weigh the cheese. I’d like to know how much cheese you end up with. Thanks
This is an excellent videos series! So useful. I will be practicing this skill during the two months of my pantry challenge so I have cheeses available, saving my fluid milk for drinking. Thank you Pam for putting in so much time researching, then practicing so we don’t have to.
You are welcome! Jim
Prof Pam⚘️
I am going to watch all the videos again And then make next week..
I am So Excited... Thank you Pam And Jim.
Always #teamcantrell ❤
Thank you! Jim
Thank you. This has been a really interesting series. I haven't done any of them yet, but I think I'll try cream cheese pretty soon.
Sounds great!
Thanks for another great video. Could you use freeze dried milk after it is reconstituted? I plan on freeze drying some more 2% store bought milk to keep on hand. Or do you suggest skim or whole? I want to start making cheese and you make it seem very doable. I am super excited to try.
This is exciting! Thank you for this series!
how long would it last in the fridge and coukd you long term store it?
This is a different way to make mozzarella. Most recipes I have watched uses the whey heated and kept hot and the cheese curds warmed back up in that between stretches. I made cheeses with the kids when they were little and the curds are the beginning of most of the cheeses we made they have different process from there for the different cheeses. I wonder if the mozzarella tastes better if aged a bit. Thank you for these recipes!!
Great video..just a tip that I do…I wear insulated kitchen gloves to handle the hot curds!
I could only find the v2 also
Go to roseredhomestead.com Home page, click on Recipes, slide to bottom of the page to Making Cheese with PD Milk FINAL (docx) and Download (Making Cheese with Powdered Milk (v.2). Jim
This is so great. I just ordered from New England Cheese Making Supply Co yesterday and it’s already shipped! I see a delicious caprese salad in my very near future. I can’t wait to try this! I just love fresh mozzarella.
Hope you enjoy it!
what great timing...i just did a few vids on making mozzarella one using vinegar and one using citric acid and rennet...i also made ricotta from the leftover whey. So much fun. I did learn that homogonized and pasturized milk can work, though not preferable it can work (I didn't think it would)...I did want to mention, when you "failed" and it looked like cottage cheese, did you move onto the next step (heating the whey up and soaking the chesse )and stretch? first time I tried this, I skipped accidentally skipped a step and got to cottage cheese but I moved forward with the really hot whey and it WORKED! it stretched and worked...it even got shiny...i hope you didn't toss the failure, I think it is recoverable. BTW this is such a great video, I can't wait to try making cheese with powdered milk. Junket rennet is junk. I used vegan rennet and worked well too.
My first 2 failures did not stretch but made good farmer's cheese. The 3rd one did work for stretching but the taste was off because of the Junket rennet. Thanks for sharing your adventures! Way to go!
Watching now,, cannot wait to try the entire series, honestly you guys have me soooo busy making all your stuff, I’m waiting for the tomatoe purée…..then your chicken broth, then the cheeses, lol,watched video cannnnot wait
Hope you enjoy! Jim
Nice. I have made mozzarella for years but never with powdered milk. Will give it a try. I use Junket rennet only for puddings and custards. Generally I use the double strength cheese rennet but also have single on hand, depending on whichever recipe calls for.
Thank you.
I am so impressed. This is a valuable video. I will watch it again later today to burn some of the steps into my brain. I have been making vegan mozzarella for years but it never has the melting capacity of real cheese. I see lasagna on the menu for next week. Many, many thanks...
Glad it was helpful! Jim
Great Video. Will this work with non fat powered milk? My husband gets powered milk in his low income senior food box, I also bought 50# of regular milk crystals that I bagged and have in storage.
This is fantastic! I wonder how long rennet lasts? I have powdered milk and will definitely use it and will try every one of the recipes! Thank you for this! 🥰❤️🙏🏻🇨🇦🍁
I bet that you were a fantastic teacher!!!!
Yes, she was and still is. Jim
That looks very fun to do. Thank you.
This was great! As a child I used to watch my grandfather make this. Good to know which rennet type to buy. I’ve been wanting to make this for a while. Thanks for the informative video.
You are welcome!
This series has given me a whole new appreciation for the cheese I take for granted at the grocery store😮. I am going to dazzle myself and get to work on making these. Thank you, Pam!
Hope you enjoy!
I have low-fat powdered milk and I have full fat powdered milk and it taste much better. You could actually drink it and not mind it.
Fantastic. Can’t wait to try them all
I cant wait to make this. Thanks for all your experimentation.
This was so empowering! Can’t wait to try it! You are truly amazing and have taught me so much! Happy New Year!
Thank you! You too!
I've used the New England Cheese Company vegetable rennet making mozzarella from raw goat milk. It's comparable with the rennet you used. Looking forward to trying to make it with powdered milk.
Sounds great!
Thank you both for this great series. I have enjoyed them & learned so much! I'm excited to try to make several things😊 All the work you both do to be able to share with us is so appreciated! I have learned so much from your channel over that last 2 years 😊
You are so welcome. So glad to hear you have learned a lot--we love that!!!
Can you use Mrs. Wages citric acid or is there a certain brand to use?
SUCCESS! We had no doubt. You two are amazing. Thanks so very much. ❤
You are welcome.
This was so much fun!! I do wish you had added included how to make some cheese curds. Hopefully, that's another video ❤
It certainly looks good. Thanks Pam.
You are welcome, Donna.
oops! Never mind...watched again you answered the question in the first part of video! You are so awesome! Off I go to try. My granddaughter and daughter are hoping it works as they are on a diet plan that uses mozzarella!
Thank you so much for all your trial and error. You've given me courage to try.
Glad to hear that!
thank you! I have powdered milk and was wondering what I can do with it
Well done. Looks just like what I have done with whole milk and 2% milk from the store. FYI if using store bought milk watch out for anything that is ultra pasteurized since it won’t set up with the rennet. It stays looking just like ricotta, I found this out the hard way. It isn’t clear which regular milks have been treated either. Pick dairies that are close to you to decrease the chance you have this issue. Whatever changes are made to increase the shelf life make it so that the rennnet can’t work on it. I know some folks store the shelf safe ultra pasteurized milk and they will need to see which of these recipes will work on that type of milk. Well done showing that it can work with powdered skim milk since that is so shelf stable and not ultra pasteurized. Nice video.
Thank you for your comments and experiences. Jim
I read everything that I could about the filters and one of the only filters that removes chlorine notches chlorine taste, or chlorine smell is the turkey. Or a reverse osmosis. I could not find any refrigerator that removed the actual chlorine.
Thanks for the tip. Jim
Quick question. I'm in the UK. If everything goes totally 'off grid' with no electric power, how would you heat this without a microwave?
They have several Bluetti power stations that they can charge using solar panels. I'm sure at least 1 of them can power a microwave.
I was thinking the same thing. Maybe place the metal bowl on a rack in a Dutch oven, cover then heat over fire?? I don't see everyone having solar panels or a generator if the grid is down.
Or use a double boiler over a fire or heat source.
I was wondering if you would sometimes in the future do a great favor for us Northeners. I've been interested in clilepeppers, both fresh and dried, for a long time. Have read about them, sampled some, but am still hesitant to do much with them. Would you consider doing an exhaustive chileclass and explain about the use of them, buying, storing..the works. Thank you.
Beautiful roses... 🌹 🥀
You can also make ricotta cheese from the leftover whey.
What a great series! Thank you!
Mozzarella cheese need a all book how wonderful thankyou from AUSTRALIA
I'm so excited to try all of these recipes. Thank you, thank you.
You are so welcome! Jim
So enjoying all these videos. Can’t wait to try the mozzarella! Thank you!❤️
Hope you enjoy, Jim
Amazing! Thank you. What kind of hot plate do you use?
Thank you for a great series.
Question: what about cheese waxing for long term storage?
Could not find the final version, only v2. Am I in the wrong place?
The Home page (at the bottom) states: Making Cheese with PD Milk FINAL (docx) and the top of the download says
M C w PD M (v.2). Jim
Absolutely love this, thank you for sharing
Pam I love these videos. My question is how much powdered milk to water ratio to make a gallon of milk. My apologies if you already mentioned in other video.
That will depend on the brand you buy. Follow the directions on the package. I have bought at least 7 different brands of powdered cow's milk and they all have said "3 tablespoons to 1 cup of water" but that doesn't mean they all do. Just the brands I have bought. This is just to give you an idea of what an answer to your question will look like.
Thank you for the information. I am using whole milk that I freeze dried.
@@kimberlyjarvis9418 You need to compare the weight of the milk before you freeze-dried it with the current weight of it. The difference is how much water you need to add back.
Check Pam & Jim's vid on what their freeze dried milk needs to reconstitute theirs. Yours should be close to that.
Thank all of you for responses. Jim
Try the mozzarella with a sliced tomato on the bottom then some olive oil and balsamic vinegar on top.
YUM!!!
I sooo love this channel!
Thank you so much!
How would you change up the microwave part of the prep for a grid-down situation?
Thank you for your videos. I live in Chile in the Atacama Desert, and I would like to see the table of milk ingredients and their contents per serving, so I can go to the market and find the appropriate milk. and to publish the written step by step to be able to translate it (quantities, times, temperatures, etc.) Thank you God bless you!
Great video! Thanks for all the trial and error. One thing that I have found is the rennet loses effectiveness after about a year. I also had some fails and replaced the rennet for success.
Good to know. Thank you!
I'm one of those that don't have a microwave but you said we could waterbath it. Do you mean put the cheese and whey in an open large jar in a saucepan of water and keep bringing it up to near boil everytime between stretching?❤
This cheese turned out perfect!
My grandson calls it fancy cheese😂
Thank you for all you do.
Thank you so much for all this exciting information!!!
You are welcome.
It turned out amazing
Question: how long will this last in fridge? Thank you.
Thank you for this very informative series.
So glad you liked it.
You made that look easy! I may be able to do it, too.
do you think it would be possible to use goat milk powder to make this cheese? Great recipe.
You made it look so easy! Thank you!
That is because you didn't see my failures first!!! LOL
Good morning. I do appreciate your videos!
I have a question about electric canners. I recently read a Facebook post with an email from Nesco stating electric canners would not be used above 6000ft.
I am curious as to what your elevation is and if you agree with the disclaimer?
Our elevation is 5000 feet and I would take them at their word.
Interesting! Thanks for sharing!
Our pleasure!
Awesome! Thank you so much for all you do...🥰
Thanks for watching! Jim
Don’t use ultra at store. And best to use stainless or glass item.
Not sure what you mean.
Another great option. When you microwaved the mozzarella - did you do that on high?
Yes.