What's your favorite way to use cheese? Thank you Helix Sleep for sponsoring! Click here helixsleep.com/emmymade to get 30% off an Elite or Luxe mattress (plus two FREE pillows!)- or take 25% off sitewide- during their Memorial Day Sale, which ends May 30th. If you miss this limited time offer, you can still get 20% off using my link! Offers subject to change. #helixsleep
Thank you for showing the error in the first part and how you resolved it! It will definitely help people troubleshoot if they run into the same problem!
I can see why it would seem cozy but I live in RI and I remember that day. It was just really chilly, gloomy and then it turned to a thunder storm which is unusual for May in RI. We’ve had a fairly chilly, gloomy May so far compared to past years. Today is gorgeous though. 🤓
The recipe Emmy showed is basically the same way you make paneer for Indian curries or making the dessert called Rasagula. Basically, boil 1 gal milk (no need to monitor temp), add vinegar to precipitate the milk proteins while boiling, turn off heat. Mix. Strain cheese through cheesecloth. Process cheese by squeezing out liquid under a weight for about 1hr. Do NOT knead the cheese as you would for mozzarella or it will become stringy. Instead, make soft balls about half the size of golf balls by rolling pieces lightly between two palms. Let dry a bit for a few hours before using. For curry or saag paneer, add to curry at the end as you would tofu. For the dessert, boil the balls in sugar syrup.
Makes one wonder what it was like to be the first ever person to make cheese. One moment you have some lovely milk, the next moment it curdles and looks like a hot mess and they tried their best to salvage it, accidentally discovering one of the best food items of all time lol.
@@Yenneffer yeah i wonder how they found flour or other items that take some processing to make. I can see how cheese came about (like you said) but other things just sound crazy to me
@@nodiggity8746 I'm guessing it's a natural progress of finding some grain that's nice to eat and just testing different ways to prepare it. Eventually someone bashed it with a rock to break it down and figured out if you make a paste with it and water, it will make flatbreads when you cook it
Hi. Very interesting. My grandmother made 'Farmers Cheese'. Just processed: heat milk(used goat or cows milk just before spoiled) at 200F add vinegar or lemon juice, strain off. Squeeze thru cloth. Put in bowl add herbs, onion, garlic to taste. Spread on toast in place of butter. Cover refrigerate 1 week. Thanks for demonstration.
Same for paneer, ricotta, and queso fresca. Honestly, all cheese starts this way. In simplest terms: milk + heat + acid = curds and whey. The amount of heat, curd processing, salt/spices, and age determines the type of cheese and flavor. But they all start out as curds and whey.
I love this recipe so much. I’ve done this with the siblings, the niblings, and friends. Always such an amazing feeling of "we made CHEESE!"😅 We did the washing/kneading/stretching of the cheese in hot water over the stove, just hot enough to melt the cheese curds, but not hot enough to burn. The more you stretch it, the more of that beautiful "string cheese" effect you can achieve, which is so much fun for eating it as a cold cheese.
A suggestion....I make string cheese and if you work fast enough, no need for your microwave. Also, use heavily salted water to cool the cheese off. When I say heavily, enough salt to float an egg in the water. Happy cheese making!
@@Ty-rz6xy fresh limes can vary in their acidity. So start with the recipe amount and add more if needed. You will know if the curd splits. Bottled lime juice is more stable. But the fresh tastes better. I love it. I also make a queso fresco with lime juice. If you want to try that use Rick Bayless's recipe on UA-cam. It's amazing.
@@x.y.7385 me too. I think it was on PBS on Saturdays. I grew up in nowhere Missouri, so other cuisines were so interesting to me. I learned a lot about cooking from those shows! I think we had about 3 TV channels...lol
You'll get a better texture if you heat the milk mixture more, then when you strain it it still needs to be hot and then make balls and drop them in very hot water. While they are in the water take one ball at a time out and while still over the water massage the cheese ball dipping it in the hot water every few stretches. Then place the ball in ice water.
Try hiding in the attic. No attic? There's always the tub. Nice if the bath has a chair with pillows [to toss in the tub] and a very compact fridge [for soothing witch hazel and creams, etc. - also a bottle of water or, if it's one of those days, a Guinness. A Keurig is great on the counter if, like me, eyes don't open till coffee hits my "on" button. Can't make it to the kitchen to deal with coffee fixings with eyes closed. I'm exactly 22 steps away from my wake-up to bath and so far I've made it to the coffee every morning while my Chi is still in my bed on my pillow dreaming of Milly next door. But I leave a bit of chicken in his easy to open snack bowl in case he awakes. For the day, after a successful escape, grab the decorative tin from the towel closet that holds a favorite snack mix and Lock the Door. Settle into your [dry] tub and the little Frenchies are outwitted. Maybe. Actually my Chi is very determined so during the day I throw some chicken at him. My Chi explores the house never thinking I'm relaxing in the tub [dry] having 30-60 minutes to read or catch up with UA-cam or "resting my eyes." My Chi, rescued, loved and adopted has issues- 24/7 velcro boy - and his Vet says he needs to learn to feel secure while alone. He settles and does well but I can only stand 30-60 minutes! It's the small Dogs who would outwit Sherlock Holmes. All the Power Dogs I have adopted took pride in their training and being family. A good two home-cooked meals daily and they felt the exercise, training and play was their bonus. But my little guys rule the house and every breathing thing in it! I know- I'm crazy. But I only adopt badly abused Dogs and delight in their healing so I'll take crazy😊
You can also make a brine for it to sit in to get the salt into the cheese. My mom used to make cheese at home. I’ve made cream cheese, ricotta, and mascarpone cheeses, my mozzarella didn’t turn out so I think I’ll have to try this again! How fun!!!
I just made it and it is so delicious. I was shocked. For my first try, it came out crumbly and would break if I stretched it like yours. I kept kneading it and solidified somewhat. After cooling, it improved. I think next time I may take it out sooner from the pot because waiting 15 min. made it cloudier and it started breaking down again. Maybe the pot was too hot. But planning to make this again, a new staple in the house! I love eating this alone or on bruschetta.
This cracks me up! I started out making this... then used Citric acid... Now I do both the hybrid type wit citric and cultures and straight cultures. I warn you once you do the hybrid and add the lipase to make it sharper you are hooked! Cheese making is fun. OH FYI rennet is not JUST from milk drinking calf stomachs it can be veggie rennet and The lovely blue purple thistle tops make a LOVELY cheese rennet as do many other veg sources! Once you start the goats and cows come!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!1
I'd like to add that most cheeses bought in the grocery store use GMO rennet made by Pfizer. Sadly they don't have to list it or state it on the store bought cheeses. Homemade is definitely the way to go. Have you tried sheep's milk? I heard it makes wonderful mozzarella.
For those loving this recipe and coming back for it like me, here are the time stamps: 4:00 1/2g milk 5:10 Heat to 120F 5:19 1/2c white vinegar 9:03 Cover & simmer 9:30 After 15 min., strain 10:03 Squeeze out liquid, shape 10:32 Microwave 30 sec 11:18 Place in iced water 11:55 Salt when ready to eat
Everything about this video is 5 star! Love that you showed the mistake, followed through and were, in the end, the victor! Keep up the great work, bravo, good form!!!👏👏👏
I use lemon juice when making cheese & use vinegar when I make sour cream. Cheese & sour cream are so easy & so much better when home made. Thanks for sharing Emmy!
I worked at a small cafe and we made ricotta exactly this way! 9/10 times it ended up wrong for the exact reason you had, incorrect temperature. We remade it constantly lol. It’s so great how simple it is once you get it right!!
Love this. Done the cottage cheese like where you stop at the cheese cloth and it was super easy - will definitely look forward to trying this and appreciate your inclusion of the trial and error.
Thank you for not editing out the first go at making the cheese! It helps us see how it should and shouldn't look. Looking forward to trying a batch, hopefully with the grandkids!😀
Hi Emmy, I really enjoyed seeing you and your kitchen escapades! I sort of tried your recipe. 1 quart slightly sour ultra- pastuerized milk, 1/4 cup plus 1/2 tsp white vinegar in double broiler, no thermometer. Added salt had no skimmer and very little cheese cloth. Poured the whole thing through C. cloth/strainer found a fine men's hanky am squeezing liquid out through hanky. I think I have Ricotta . . . It's very tasty. If I had waited to salt until afterwards, I might have been been able to feed my tomatoes with the liquid . . . or not.
I make cottage cheese from milk and lemon juice this way. It’s super easy! I’ve never tried heating it and stretching it into mozzarella, though. I might have to give it a try.
And use the whey to make your bread... Waste not.... Good vid. Great to see you embrace the learning experience of the first try. It's a mistake we all would make. I would eat the cheese with pan de cristal and bruschetta.
I am going to make this over the weekend. You have me obsessed with making my own now! I may try one with lemon juice to see how it comes out. it looks amazing!
I'm so glad you did it twice and showed it. Same thing happened with me and don't forget you can make the best ricotta with the way also makes great pancakes
I used to make a kind of cage cheese like this, but easier- just basically heat the milk and just before it boils, turn off and add lemon juice or vinegar, mix, and strain, mix with salt and pepper to taste and your good to go!🥰 Ratios are pretty free and easy- basically just add enough lemon juice or vinegar to start it “ curdling” - usually a tablespoon for about a liter of milk
I'm pretty sure that's called farmer's cheese because it sounds like what I've made before. I absolutely loved it & should make more again. But I love a bland creamy mozzarella like cheeses. Great way to use up milk too before it actually goes bad too.
This is wonderful. Super easy and, I'm sure, delicious! I'd love to see a followup showing various ways to use the whey. I wouldn't want to waste it! Obviously tons of recipes and ideas are available online but I'd enjoy seeing your take on exactly how much is left after this recipe, how easy or hard each thing is to make, any pitfalls we might encounter, how it ends up tasting, how long it keeps, etc.
Working the mozzarella in very hot whey, like 180° will help it become silky smooth. I transfer some whey to a smaller pot and keep it at temp, then transfer what i need to the bowl I'm stretching the mozzarella in
Keep it on the stove at the correct stable temp during the whole process until all the curds are rendered. Try 185 degrees and red wine vinegar and salt later. Best queso fresco ever.
I am so glad that you make the second one. I have tried two times, and both came out like your first batch. Not stretchy but still delicious. I am gonna try again later.
EMMY! This is my FAVORITE of your videos, so far! In addition to the recipe andseeing your fearlessness, the ambiance of the glowing lights and the sound of the rain, made me want to be there, eating fresh cheese with you.
I've definitely curdled milk like that a few times and either made paneer or farmer's cheese (like the old alexfrenchguycooking video), and my folks made it a lot. But to get all the curd out, I bring the milk up to just before it starts to simmer, and then I add prepackaged lemon juice (ie: realemon, or something similar). I add it until I see curd separating from whey. No measurements, and works every time! I've never kneaded it into something pliable, though, so I wonder if temperature effects it. Cool video!
something I've seen before that may work is to put the ball of cheese into a salt brine for a bit, then let dry. I haven't tried it yet, but have seen people have success with it.
Emmy I need you to know that when you said "do you hear that thunder" at 10:31 that it had, in fact, just thundered where I am and the way I WHIPPED AROUND to my phone 😭
One important thing is don't cook it in aluminium pot, only stainless steel. Don't waste your time using anything but whole milk as the cheese is from the fat and 2% or 1% will have greatly reduced cheese yield due to less fat. My preferred milk for cheese making comes from Aldi. I've never used the no rennet method, but whether using the traditional or vinegar method, try adding about 1/2 tsp (based on your half gallon milk recipe) of Dash Italian Medley seasoning about halfway through the kneading process for a wonderful tasting herbed cheese.
Hi Emmy! I saw just last night that one should put it into some kind of a cheese cloth or nut bag and really spend time squeezing all the liquid out so that it’s basically dry and then it will be exactly like mozzarella. The person doing it also had an error, because he did not squeeze out all the liquid or sufficient liquid. So, he tried again, and voila! he managed to get a perfect mozzarella!
My mom still make us quesadillas with this type of cheese. Corn tortilla, and knit the cheese to the size of the tortilla and put sauerkraut and make the whole thing like a taco or burrito and omg yummy.
I think my generation is one of the last generations to know what reading rainbow is. My first grade teacher use to have us watch that back in 2010 on one of the old tvs. I loved it.
I watched it with my kids. Never got bored and developed a huge crush on LeVar Burton! Of course, the fact that he was Geordi La Forge in TNG made me love him even more.
I hope that people who weren't able to watch the show when it was on air, fall in love with it via the Netflix documentary on it and hunt down the show.
Essentially this is paneer, like we have in Indian food. I learned how to do this from family when I lived in India. We just cut the cheese into pieces & put it in various sauces & eaten with rice or flat bread. Yum !
It's quite alright to use expired (not spoiled) milk for this. If it's on the edge, make some cheese. Add in garlic and herbs for a Boursin type spreadable cheese.
Thank you so much for the extra tips. I’ve tried to make this before but my results were much like your first attempt and to say the least, I was very disappointed… but now seeing the results from your second round, I’m definitely trying again ❤️
When using an acid like lemon or vinegar instead of chymosin(rennet) it is a farmer's cheese, which is essentially like strained and pressed cottage cheese.
Wow! I've made ricotta several times, so I'll have to try this! I've heard that the whey is delicious as a water substitute in bread, but I haven't tried it yet.
What’s so weird about this video is that I started watching it because a huge thunderstorm woke me up. And then she was talking about rain and thunder and I was like YES Emmy I hear it 😂❤️
Almost exactly like farmers cheese which I love! Nice to know I can just heat it up and stretch into mozzarella. Perfect! Thanks Emmy, I’ve never gotten the knack of using rennet but I did finally get a cheese mold set so I’m not giving up. I’ll check out your rennet videos, I’m sure you can help me 😉.
Thanks for the recipe. I got a gallon of milk in a food box and don't drink milk, so I freezed it in containers. I had no idea what I was going to do with it, because no recipes online didn't require I buy some weird ingredient to solidify the cheese.
My first attempt at your second attempt was like your first attempt? The result was tasty but like a tender feta. But not stretchy MozzarellaI like wanted. I used cream on the top, Amish pasteurized milk. Will try again.
Couple ideas when your stretching and kneading do it in hot water, also you could avoid adding salt and let it cool in a ice cold salt water. Make Ricotta with the whey.
I've done cream cheese like this how you said but never mozzarella!!!! I will definitely be getting this this weekend. Thanks for the idea, Emmy! Love the video per usual lol
There was a video I watched recently and learned that civil war soldiers made “sweet potato coffee” when they couldn’t get real coffee!! 🤯 the video reminded me of your similar series on past foods
what strength of white vinegar do you use? I see 5% is common in many english speaking countries, but the one we have available (used in preservation) is 10% acetic acid.
Yes! Mr Rogers! It was Mr Rogers I remember that cheese episode, it was my favorite, totally captivated me and this recipe has also blown my mind I have to go make some cheese now 🤩
We made mozzarella in school and they had us do the pulling and stretching in the hot whey and it made a much smoother cheese than the time I tried to make it at home and spilled all the whey 😅
I'm in Washington County- totally get the rain! Our area is becoming a temperate rain forest, so it should be interesting, (plus, am a huge fan of mushrooms!) Definitely going to try making mozzerella using your recipe!
You can use the same recipe to coagulate the milk and drain it for farmers cheese or press it for homemade paneer. I heat the milk and vinegar/lemon juice in my instant pot. 4 minutes at low pressure, then 10 minutes natural pressure release. Drain well, wrap in a square of butter cloth, and press it for about 2 hours.
Thanks Emmy i always wanted to make cheese but i never remembered to buy rennit so thank you for making it so much earlier for everyone to make rhere own cheese.
What's your favorite way to use cheese? Thank you Helix Sleep for sponsoring! Click here helixsleep.com/emmymade to get 30% off an Elite or Luxe mattress (plus two FREE pillows!)- or take 25% off sitewide- during their Memorial Day Sale, which ends May 30th. If you miss this limited time offer, you can still get 20% off using my link! Offers subject to change. #helixsleep
I put cheese on everything that needs cheese….😂😂
ummm you made paneer that is not "mozzarella style cheese" omg.
How do I find a wife like you??
Being Italian, we use cheese on top of most dishes, mixed in dishes and scattered over many recipes
Did you use raw milk, pasteurized or ultra pasteurized?
Thank you for showing the error in the first part and how you resolved it! It will definitely help people troubleshoot if they run into the same problem!
I knew the first attempt was not a success as the whey should be greenish not the white seen indicating that the curds had not fully curdled.
PS: I've never done the kneading/stretching part. Just stopped at the 'paneer' stage.
That level of realness. Very nice
@@laraq07 I've only done the same.
I needed the error of the first attempt to understand what I have done wrong in the past. Thank you very much!
The rain adds a +10 cozy factor to this video
I love the rain and snow. Makes me feel cozy….
Premium mattress gave +20 to taste of mozzarella
I can see why it would seem cozy but I live in RI and I remember that day. It was just really chilly, gloomy and then it turned to a thunder storm which is unusual for May in RI. We’ve had a fairly chilly,
gloomy May so far compared to past years. Today is gorgeous though. 🤓
@@Mixxie67 bro, no one asked
@@Mixxie67🙏🏻🙏🏻🙏🏻
The recipe Emmy showed is basically the same way you make paneer for Indian curries or making the dessert called Rasagula. Basically, boil 1 gal milk (no need to monitor temp), add vinegar to precipitate the milk proteins while boiling, turn off heat. Mix. Strain cheese through cheesecloth. Process cheese by squeezing out liquid under a weight for about 1hr. Do NOT knead the cheese as you would for mozzarella or it will become stringy. Instead, make soft balls about half the size of golf balls by rolling pieces lightly between two palms. Let dry a bit for a few hours before using. For curry or saag paneer, add to curry at the end as you would tofu. For the dessert, boil the balls in sugar syrup.
And for Saag Paneer?
Who cares?
@@cynkingking More people than who care about your opinion.
THANK YOU. Paneer is one of my fav cheeses, but never been able to find them in supermarkets, and my local Indian restaurant no longer offers it 😭
@@cynkingkingWell, I copied the directions, so I guess I cared.
What's more relaxing than an Emmy video? An Emmy video with rainfall in the background.
Makes one wonder what it was like to be the first ever person to make cheese. One moment you have some lovely milk, the next moment it curdles and looks like a hot mess and they tried their best to salvage it, accidentally discovering one of the best food items of all time lol.
I always wonder how people come up with the firsts of almost everything….
@@angelinaduganNy lots of trial and error and happy accidents I suppose
@@Yenneffer yeah i wonder how they found flour or other items that take some processing to make. I can see how cheese came about (like you said) but other things just sound crazy to me
@@nodiggity8746Good point. It would be kind of hard to *accidentally* decide to grind a field of wheat!! 😁
@@nodiggity8746 I'm guessing it's a natural progress of finding some grain that's nice to eat and just testing different ways to prepare it. Eventually someone bashed it with a rock to break it down and figured out if you make a paste with it and water, it will make flatbreads when you cook it
Hi. Very interesting. My grandmother made 'Farmers Cheese'. Just processed: heat milk(used goat or cows milk just before spoiled) at 200F add vinegar or lemon juice, strain off. Squeeze thru cloth. Put in bowl add herbs, onion, garlic to taste. Spread on toast in place of butter. Cover refrigerate 1 week. Thanks for demonstration.
Same for paneer, ricotta, and queso fresca. Honestly, all cheese starts this way. In simplest terms: milk + heat + acid = curds and whey. The amount of heat, curd processing, salt/spices, and age determines the type of cheese and flavor. But they all start out as curds and whey.
So helpful and considerate to keep the first less ideal recipe to show us how easy it is to mess up.
👏🏼 I'm happy to share my mistakes, glad you found it helpful.
I love this recipe so much. I’ve done this with the siblings, the niblings, and friends. Always such an amazing feeling of "we made CHEESE!"😅
We did the washing/kneading/stretching of the cheese in hot water over the stove, just hot enough to melt the cheese curds, but not hot enough to burn. The more you stretch it, the more of that beautiful "string cheese" effect you can achieve, which is so much fun for eating it as a cold cheese.
what are niblings? lol
@@David-bc4rh niece/nephew, ie siblings’ children
A suggestion....I make string cheese and if you work fast enough, no need for your microwave. Also, use heavily salted water to cool the cheese off. When I say heavily, enough salt to float an egg in the water. Happy cheese making!
How do you make string cheese?? From a similar process?
Tip. Make it with fresh lime juice. It gives it a wonderful tang. It's much better than vinegar.
Same measurements??
@@Ty-rz6xy fresh limes can vary in their acidity. So start with the recipe amount and add more if needed. You will know if the curd splits. Bottled lime juice is more stable. But the fresh tastes better.
I love it. I also make a queso fresco with lime juice. If you want to try that use Rick Bayless's recipe on UA-cam. It's amazing.
I was wondering if the vinegar would leave any flavor behind
@@DiscoCatsMeowRick Bayless....wow I haven't heard that name in years. Used to watch him on TV along with other chefs..Lidia, Ming Tsai
@@x.y.7385 me too. I think it was on PBS on Saturdays. I grew up in nowhere Missouri, so other cuisines were so interesting to me. I learned a lot about cooking from those shows! I think we had about 3 TV channels...lol
I love that you leave in the failures because it saves us time so we know what to avoid if we try! The finished product looks great!
The “welcome back” after not watching in a while was so indescribably comforting
I also recall one of my favorite Reading Rainbow episodes being the Cheese Making / Dairy. (that one and the crayon factory)
Kinda loving the rain in the background
You'll get a better texture if you heat the milk mixture more, then when you strain it it still needs to be hot and then make balls and drop them in very hot water. While they are in the water take one ball at a time out and while still over the water massage the cheese ball dipping it in the hot water every few stretches. Then place the ball in ice water.
Is this advice for rennet/chymosin-based cheese, or still this farmer's cheese she's making? (it's not mozzarella)
@MsHojat Specifically, the type she's making.
Watching tonight’s video was so hard bc I had to turn the volume down BECAUSE we have 2 spoiled frenchies whose trigger word is CHEESE
Try hiding in the attic.
No attic?
There's always the tub. Nice if the bath has a chair with pillows [to toss in the tub] and a very compact fridge [for soothing witch hazel and creams, etc. - also a bottle of water or, if it's one of those days, a Guinness. A Keurig is great on the counter if, like me, eyes don't open till coffee hits my "on" button. Can't make it to the kitchen to deal with coffee fixings with eyes closed. I'm exactly 22 steps away from my wake-up to bath and so far I've made it to the coffee every morning while my Chi is still in my bed on my pillow dreaming of Milly next door. But I leave a bit of chicken in his easy to open snack bowl in case he awakes. For the day, after a successful escape, grab the decorative tin from the towel closet that holds a favorite snack mix and Lock the Door. Settle into your [dry] tub and the little Frenchies are outwitted. Maybe.
Actually my Chi is very determined so during the day I throw some chicken at him. My Chi explores the house never thinking I'm relaxing in the tub [dry] having 30-60 minutes to read or catch up with UA-cam or "resting my eyes." My Chi, rescued, loved and adopted has issues- 24/7 velcro boy - and his Vet says he needs to learn to feel secure while alone. He settles and does well but I can only stand 30-60 minutes! It's the small Dogs who would outwit Sherlock Holmes. All the Power Dogs I have adopted took pride in their training and being family. A good two home-cooked meals daily and they felt the exercise, training and play was their bonus. But my little guys rule the house and every breathing thing in it!
I know- I'm crazy. But I only adopt badly abused Dogs and delight in their healing so I'll take crazy😊
🤣
😂
Headphones would solve that problem very easily 😂
💖💖💖
That leftover whey can be used to make bread. Super yummy!
It works well for a lot of things. I like using it instead of water for curries.
You can also make a brine for it to sit in to get the salt into the cheese. My mom used to make cheese at home. I’ve made cream cheese, ricotta, and mascarpone cheeses, my mozzarella didn’t turn out so I think I’ll have to try this again! How fun!!!
I love hearing the rain pouring in the back ! I must try this! Thank you for your videos!
The first batch would be wonderful for poutene. The Canadian dish with steak cut fries, brown gravy and cheese curds.
Cheese curds are not mozz
I loooooove cheese curds
Nice distinct experience
I was intriuged to make fresh cheese at first, but now i just wanna take a nap. Your speech is so soft and relaxing :) plus rain
I just made it and it is so delicious. I was shocked. For my first try, it came out crumbly and would break if I stretched it like yours. I kept kneading it and solidified somewhat. After cooling, it improved. I think next time I may take it out sooner from the pot because waiting 15 min. made it cloudier and it started breaking down again. Maybe the pot was too hot. But planning to make this again, a new staple in the house! I love eating this alone or on bruschetta.
This cracks me up! I started out making this... then used Citric acid... Now I do both the hybrid type wit citric and cultures and straight cultures. I warn you once you do the hybrid and add the lipase to make it sharper you are hooked! Cheese making is fun. OH FYI rennet is not JUST from milk drinking calf stomachs it can be veggie rennet and The lovely blue purple thistle tops make a LOVELY cheese rennet as do many other veg sources! Once you start the goats and cows come!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!1
Wow thanks for sharing about the thistle tops! Now I’m imagining flower cheese ❤
I'd like to add that most cheeses bought in the grocery store use GMO rennet made by Pfizer. Sadly they don't have to list it or state it on the store bought cheeses. Homemade is definitely the way to go. Have you tried sheep's milk? I heard it makes wonderful mozzarella.
rennit can never be veggie
Great Video ! You can keep the whey hot to heat up the cheese after stretching instead of using microwave (if you dont have one) :)
For those loving this recipe and coming back for it like me, here are the time stamps:
4:00 1/2g milk
5:10 Heat to 120F
5:19 1/2c white vinegar
9:03 Cover & simmer
9:30 After 15 min., strain
10:03 Squeeze out liquid, shape
10:32 Microwave 30 sec
11:18 Place in iced water
11:55 Salt when ready to eat
Everything about this video is 5 star! Love that you showed the mistake, followed through and were, in the end, the victor! Keep up the great work, bravo, good form!!!👏👏👏
I use lemon juice when making cheese & use vinegar when I make sour cream. Cheese & sour cream are so easy & so much better when home made. Thanks for sharing Emmy!
I worked at a small cafe and we made ricotta exactly this way! 9/10 times it ended up wrong for the exact reason you had, incorrect temperature. We remade it constantly lol. It’s so great how simple it is once you get it right!!
I really appreciate you showing the first part. It encourages me to not give up when I try! ❤
i don't know why but your videos are always so soothing. Sometimes I feel stressed and I open your video and I immediately feel better.
Love this. Done the cottage cheese like where you stop at the cheese cloth and it was super easy - will definitely look forward to trying this and appreciate your inclusion of the trial and error.
Thank you for not editing out the first go at making the cheese! It helps us see how it should and shouldn't look. Looking forward to trying a batch, hopefully with the grandkids!😀
Hi Emmy, I really enjoyed seeing you and your kitchen escapades! I sort of tried your recipe. 1 quart slightly sour ultra- pastuerized milk, 1/4 cup plus 1/2 tsp white vinegar in double broiler, no thermometer. Added salt had no skimmer and very little cheese cloth. Poured the whole thing through C. cloth/strainer found a fine men's hanky am squeezing liquid out through hanky. I think I have Ricotta . . . It's very tasty. If I had waited to salt until afterwards, I might have been been able to feed my tomatoes with the liquid . . . or not.
I love how you show your errors and explain how you resolved them. I want to give this a try!
I make cottage cheese from milk and lemon juice this way. It’s super easy! I’ve never tried heating it and stretching it into mozzarella, though. I might have to give it a try.
And use the whey to make your bread... Waste not.... Good vid. Great to see you embrace the learning experience of the first try. It's a mistake we all would make. I would eat the cheese with pan de cristal and bruschetta.
I am going to make this over the weekend. You have me obsessed with making my own now! I may try one with lemon juice to see how it comes out. it looks amazing!
I tried this a little while ago. It's basically a sweet (or non-salty) mozzarella. It was GOOD.
I'm so glad you did it twice and showed it. Same thing happened with me and don't forget you can make the best ricotta with the way also makes great pancakes
I used to make a kind of cage cheese like this, but easier- just basically heat the milk and just before it boils, turn off and add lemon juice or vinegar, mix, and strain, mix with salt and pepper to taste and your good to go!🥰
Ratios are pretty free and easy- basically just add enough lemon juice or vinegar to start it “ curdling” - usually a tablespoon for about a liter of milk
I'm pretty sure that's called farmer's cheese because it sounds like what I've made before.
I absolutely loved it & should make more again.
But I love a bland creamy mozzarella like cheeses.
Great way to use up milk too before it actually goes bad too.
This is wonderful. Super easy and, I'm sure, delicious!
I'd love to see a followup showing various ways to use the whey. I wouldn't want to waste it! Obviously tons of recipes and ideas are available online but I'd enjoy seeing your take on exactly how much is left after this recipe, how easy or hard each thing is to make, any pitfalls we might encounter, how it ends up tasting, how long it keeps, etc.
Working the mozzarella in very hot whey, like 180° will help it become silky smooth. I transfer some whey to a smaller pot and keep it at temp, then transfer what i need to the bowl I'm stretching the mozzarella in
Keep it on the stove at the correct stable temp during the whole process until all the curds are rendered. Try 185 degrees and red wine vinegar and salt later. Best queso fresco ever.
I am so glad that you make the second one. I have tried two times, and both came out like your first batch. Not stretchy but still delicious.
I am gonna try again later.
Happened to me too: wanted mozzarella, got ricotta! : )
EMMY! This is my FAVORITE of your videos, so far!
In addition to the recipe andseeing your fearlessness, the ambiance of the glowing lights and the sound of the rain, made me want to be there, eating fresh cheese with you.
I've definitely curdled milk like that a few times and either made paneer or farmer's cheese (like the old alexfrenchguycooking video), and my folks made it a lot. But to get all the curd out, I bring the milk up to just before it starts to simmer, and then I add prepackaged lemon juice (ie: realemon, or something similar). I add it until I see curd separating from whey. No measurements, and works every time!
I've never kneaded it into something pliable, though, so I wonder if temperature effects it. Cool video!
Wow! That was quite a storm we can hear the rain on the video!
FABULOUS demonstration Emmy! Thanks so much ❤❤
I love how you reminded us all to get back on the horse! I’m making this! 🤗
I have made this even with 2% milk and it worked. Thanks, as always Dear Emmy. 💖🤗💖🤗
Thank you for showing the batch that didn't turn out. It's a good reminder to keep trying.
something I've seen before that may work is to put the ball of cheese into a salt brine for a bit, then let dry. I haven't tried it yet, but have seen people have success with it.
Often, the Bocconcini (little mozz. balls) I buy is in brine, so you probably could also just store it in that brine, right?
Thank you for keeping the "bad" batch, showing what can go wrong and how to fix.. As a home cook I really appreciate this.
Emmy I need you to know that when you said "do you hear that thunder" at 10:31 that it had, in fact, just thundered where I am and the way I WHIPPED AROUND to my phone 😭
I think Emmy is psychic or something because literally when she said that I heard a Thunderbird go overhead. She got us both
@@denisebernise9176 psychic Emmy confirmed
@@denisebernise9176 she got me too, as i was also listening to Thunder by imagine dragons jkjk
It was raining heavily here while I watched.
Absolutely love how you kept your first try in!! Thank you for showing the comparison!!
One important thing is don't cook it in aluminium pot, only stainless steel. Don't waste your time using anything but whole milk as the cheese is from the fat and 2% or 1% will have greatly reduced cheese yield due to less fat. My preferred milk for cheese making comes from Aldi. I've never used the no rennet method, but whether using the traditional or vinegar method, try adding about 1/2 tsp (based on your half gallon milk recipe) of Dash Italian Medley seasoning about halfway through the kneading process for a wonderful tasting herbed cheese.
Hi Emmy! I saw just last night that one should put it into some kind of a cheese cloth or nut bag and really spend time squeezing all the liquid out so that it’s basically dry and then it will be exactly like mozzarella. The person doing it also had an error, because he did not squeeze out all the liquid or sufficient liquid. So, he tried again, and voila! he managed to get a perfect mozzarella!
I am definately going to try this. Ricotta, cream cheese and mozz...it's a triple hit! Thanks~
My mom still make us quesadillas with this type of cheese. Corn tortilla, and knit the cheese to the size of the tortilla and put sauerkraut and make the whole thing like a taco or burrito and omg yummy.
I think my generation is one of the last generations to know what reading rainbow is. My first grade teacher use to have us watch that back in 2010 on one of the old tvs. I loved it.
I watched it with my kids. Never got bored and developed a huge crush on LeVar Burton! Of course, the fact that he was Geordi La Forge in TNG made me love him even more.
@@TamarLitvot i love how you can sit there and watch it, and its just way better quality than some shows like that today
@@joshuascarborough376 So true!
I hope that people who weren't able to watch the show when it was on air, fall in love with it via the Netflix documentary on it and hunt down the show.
Just so maybe more people will know, LeVar Burton has a podcast, called, "LeVar Burton Reads" and it's basically Reading Rainbow for adults! ❤
I just tried this recipe and omg it’s so good, fast and easy!!! Thank you Emmy!
I loved how you analyzed your 2 processes. Very helpful
Essentially this is paneer, like we have in Indian food. I learned how to do this from family when I lived in India. We just cut the cheese into pieces & put it in various sauces & eaten with rice or flat bread. Yum !
It's quite alright to use expired (not spoiled) milk for this. If it's on the edge, make some cheese. Add in garlic and herbs for a Boursin type spreadable cheese.
So excited i can finally craft homemade pizza 100% from scratch now! Always had to buy the cheese never ever thought of this. Thank you so much. ❤
Thank you so much for the extra tips. I’ve tried to make this before but my results were much like your first attempt and to say the least, I was very disappointed… but now seeing the results from your second round, I’m definitely trying again ❤️
My son loves fresh mozzarella & is starting to really love helping me cook. We will absolutely be trying this! Thank you for posting Emmy!!
I love your videos. Easy recipes with good instructions.
Totally respect someone who says they did it wrong. Good job subscribed
When using an acid like lemon or vinegar instead of chymosin(rennet) it is a farmer's cheese, which is essentially like strained and pressed cottage cheese.
Wow! I've made ricotta several times, so I'll have to try this! I've heard that the whey is delicious as a water substitute in bread, but I haven't tried it yet.
What’s so weird about this video is that I started watching it because a huge thunderstorm woke me up. And then she was talking about rain and thunder and I was like YES Emmy I hear it 😂❤️
Almost exactly like farmers cheese which I love! Nice to know I can just heat it up and stretch into mozzarella. Perfect! Thanks Emmy, I’ve never gotten the knack of using rennet but I did finally get a cheese mold set so I’m not giving up. I’ll check out your rennet videos, I’m sure you can help me 😉.
Thanks for the recipe. I got a gallon of milk in a food box and don't drink milk, so I freezed it in containers. I had no idea what I was going to do with it, because no recipes online didn't require I buy some weird ingredient to solidify the cheese.
I need Emmy to reach 3 million subs!! ❤️❤️❤️❤️Let’s help get her there!
Me too!🙋🏻♀️
I agree it was helpful showing the first not quite right batch. Thanks!
... 11:35 I am listening to the rain.. and it is lovely
thank you for the video, i love how you are not afraid to correct your errors.
My first attempt at your second attempt was like your first attempt? The result was tasty but like a tender feta. But not stretchy MozzarellaI like wanted. I used cream on the top, Amish pasteurized milk.
Will try again.
Couple ideas when your stretching and kneading do it in hot water, also you could avoid adding salt and let it cool in a ice cold salt water. Make Ricotta with the whey.
I've done cream cheese like this how you said but never mozzarella!!!! I will definitely be getting this this weekend. Thanks for the idea, Emmy! Love the video per usual lol
You could also use lemon juice
There was a video I watched recently and learned that civil war soldiers made “sweet potato coffee” when they couldn’t get real coffee!! 🤯 the video reminded me of your similar series on past foods
Thank you, Emmy-I just made this and it turned out perfect!!!!
I've done ricotta with yogurt and vinegar once, it was delicious
what strength of white vinegar do you use? I see 5% is common in many english speaking countries, but the one we have available (used in preservation) is 10% acetic acid.
so fun, I learn a lot from you, Emmy (and yes the rain definitely adds to it)
Really nice that you reviewerd your first try and gave it a better try!
I love how when you get things wrong, you own up to it and you don’t edit it out. Good on ya 👍👏👏👏👏
Yes! Mr Rogers! It was Mr Rogers I remember that cheese episode, it was my favorite, totally captivated me and this recipe has also blown my mind I have to go make some cheese now 🤩
We made mozzarella in school and they had us do the pulling and stretching in the hot whey and it made a much smoother cheese than the time I tried to make it at home and spilled all the whey 😅
Coming back to the comfort of your kitchen and the rain storm.
I'm in Washington County- totally get the rain! Our area is becoming a temperate rain forest, so it should be interesting, (plus, am a huge fan of mushrooms!)
Definitely going to try making mozzerella using your recipe!
Wow! I'm wearing a headset and can really heat the rain and thunder! Great recipe! I'll have to try it!
Omg the rainnn😍😍😍 made this even better
I make queso fresco with the same 2 ingredients. Homemade cheese is so good.
You can use the same recipe to coagulate the milk and drain it for farmers cheese or press it for homemade paneer.
I heat the milk and vinegar/lemon juice in my instant pot. 4 minutes at low pressure, then 10 minutes natural pressure release. Drain well, wrap in a square of butter cloth, and press it for about 2 hours.
Thanks Emmy i always wanted to make cheese but i never remembered to buy rennit so thank you for making it so much earlier for everyone to make rhere own cheese.
Ms. Emmy you're enthusiasm for everything is so awesome!!! Thank you for sharing your life and videos with us ❣️
This is why I sub to your channel, you show your mistakes, or happy lil accidents . Keep them comming😊