Kate, you’re brilliant. I tried this today, and despite having to leave the curds in the pot (off the heat) while milking and feeding the cows, it worked like a freaking charm! I love mozzarella, but hated making it because I get whey all over the kitchen (floors, counters, cabinets, extra pots…you name it - it wasn’t worth it) and really disliked hand stretching since I don’t have gloves. We don’t love pretty balls of of fancy cheese. We also mostly use it for pizza and such. This process is a TOTAL game changer, one pot - no hand stretching - so amazing. I will forever be making our own mozzarella this way. Thank you so much!!!
Just made this and it turned out beautifully! Thank you so much for sharing this tutorial! I had avoided making mozzarella for so long because of exactly the things you’d said with the whey getting everywhere and the gloves. This was so much easier to do while simultaneously doing all of the other things a mom must manage 😅
I know this is well passed when you posted this fabulous video, so you may have figured this out by now, but for what it’s worth - acidic liquid will have a lower ph, and a more basic or alkaline liquid will have a higher ph. Persnickety people will purchase a ph meter, which is much like the digital thermometer, that can tell you the exact ph of your batch to perfect their cheese making. 👌 I don’t have one, but it’s on my wish list!
Sorry this got lost …. Hope your moZzie turned out! The dress is from Pyne and Smith www.google.ca/search?q=pyne+and+smith+clothiers&ie=UTF-8&oe=UTF-8&hl=en-ca&client=safari
I am very possessive of my cream also I only get a gallon a the week. so when I make mozzarella I do take as much cream as I can for my butter for my coffee et cetera. We have cow share here in Michigan. I'm trying to get more raw milk from a goat and cow herd share. Not sure about goat milk as I've never had it before. 🤔 what are the uses for goat milk other than drink? After dumpling my milk in my pouring container, I add coffee to milk jar so I get all the cream off the sides...I can't stand the thought of wasting it. Lol 😆 at eight dollars a gallon, yup I'm wanting all I can get for my $$.
Here's the link to one I did a couple of years ago. venisonfordinner.com/2020/06/25/easy-homemade-mozzarella-cheese-skim-milk/ (sorry for the delay in replying - UA-cam "held" your reply)
You could make ricotta or paneer but not any other cheeses. Vinegar or lemon juice acidifies the milk, you have to have a coagulant, especially for wheels
Kate, you’re brilliant. I tried this today, and despite having to leave the curds in the pot (off the heat) while milking and feeding the cows, it worked like a freaking charm! I love mozzarella, but hated making it because I get whey all over the kitchen (floors, counters, cabinets, extra pots…you name it - it wasn’t worth it) and really disliked hand stretching since I don’t have gloves. We don’t love pretty balls of of fancy cheese. We also mostly use it for pizza and such. This process is a TOTAL game changer, one pot - no hand stretching - so amazing. I will forever be making our own mozzarella this way. Thank you so much!!!
This is so awesome to hear! Thank you so much for your kind and generous feedback!
Just made this and it turned out beautifully! Thank you so much for sharing this tutorial! I had avoided making mozzarella for so long because of exactly the things you’d said with the whey getting everywhere and the gloves. This was so much easier to do while simultaneously doing all of the other things a mom must manage 😅
ahhhhhh I am so glad to hear this!! yay YOU!!
Followed along and it came out great!! THANK YOU!!
I know this is well passed when you posted this fabulous video, so you may have figured this out by now, but for what it’s worth - acidic liquid will have a lower ph, and a more basic or alkaline liquid will have a higher ph. Persnickety people will purchase a ph meter, which is much like the digital thermometer, that can tell you the exact ph of your batch to perfect their cheese making. 👌 I don’t have one, but it’s on my wish list!
Thanks for the info!
You make it look so easy
I am trying to follow adding with this right now. 😍 Also I love your dress! Where is it from?
Sorry this got lost …. Hope your moZzie turned out! The dress is from Pyne and Smith
www.google.ca/search?q=pyne+and+smith+clothiers&ie=UTF-8&oe=UTF-8&hl=en-ca&client=safari
Do you recommend a specific brand or type of animal rennet??
I like WalcoRen rennet
thank you
You're welcome
Kate where did you buy your citric acid?
Amazon [Sorry for the delayed reply!]
@@VenisonforDinner ok thank you. No nervous to be sorry your a busy gal. Thank you again for responding.
Can you make this with store bought milk??
Yes you can kind of. I talk about using pasteurized in my cheesemaking course. There are a few things you do differently.
I have made mozzarella in the past, didnt turn out, i know now its because i didnt cook ot long enough. Thanks again. Im gonna give it a whirl again.
You are so welcome!
I am very possessive of my cream also I only get a gallon a the week. so when I make mozzarella I do take as much cream as I can for my butter for my coffee et cetera. We have cow share here in Michigan. I'm trying to get more raw milk from a goat and cow herd share. Not sure about goat milk as I've never had it before. 🤔 what are the uses for goat milk other than drink?
After dumpling my milk in my pouring container, I add coffee to milk jar so I get all the cream off the sides...I can't stand the thought of wasting it. Lol 😆 at eight dollars a gallon, yup I'm wanting all I can get for my $$.
Nothing wrong with being frugal!! You can make cheese and yogurt with goats milk. It just doesn't have the fat content.
Could you do a mozzarella tutorial stand alone video. I’m lost with all the other cheese info. Thanks
Here's the link to one I did a couple of years ago.
venisonfordinner.com/2020/06/25/easy-homemade-mozzarella-cheese-skim-milk/
(sorry for the delay in replying - UA-cam "held" your reply)
😂😂😂😂 funny sister
I know this is an older video, I have a question. What do yall do with a bear head?
just for decoration and a good story?
Have you ever made mozarella or any other cheeses without rennet? I've heard of people using vinegar or lemon juice
You could make ricotta or paneer but not any other cheeses. Vinegar or lemon juice acidifies the milk, you have to have a coagulant, especially for wheels