I wanna try too!! I've seen a ton of videos on cheese making and I wanna try it so badly lol. Mozarella and feta are supposedly fairly painless to make.
Emmy must be the cutest person who’s not trying to be cute on UA-cam haha. Just natural genuine cuteness. I’m not even sure if anyone will understand what I mean lol
a.j. W well you obviously missed the point of that last sentence. I thought you were just being sarcastic but now I’m starting to think that you may indeed be a simpleton
While watching you try to divide that rennet tablet and it shattered into 100 pieces, I was reminded of a time when I tried cutting a 4-way hit of LSD into 4 parts with a similarly large knife and the same thing happened. Being the silly boy I was at the time, I figured it was a tiny pill and it couldn’t be that bad. So I licked my finger and picked up all the broken parts and ate them. That was the beginning of a very long weekend, One of the most exciting of my life. I am now 65 years old. This happened more than 40 years ago. Thanks for the memories, Emmy!
@erica_gomez. Yes, I think at the time, early 1970s Germany, it was regular acid, dropped onto a sugar pill. 😀 There was a lot of that back then. After I came back to the states later that decade LSD was still plentyful, but only on paper ‘hits.’ The good ol’ days.
@@robinsss milk, vinegar (or lemon juice), and salt literally makes paneer. All other cheeses you need rennet. I've been making paneer for years. It's not melty or stretchy like Mozarella. It's firm and crumbly.
: I have been told for years that you have to have rennet to make mozzarella but I have recently found youtube videos showing mozzarella being made with vinegar : the difference between those recipes and paneer is the amount of acid : paneer uses about 4 tablespoons of acid : mozzarella needs 2 cups of vinegar : that amount of acid is much stronger so it creates a different type of cheese
@@robinsss pretty sure that would be unpalatable. The acid (vinegar or lemon juice) simply cuts the solid milk protein from the watery whey. It doesn't actually stay in the cheese. It gets rinsed out with the whey. It's not an actual ingredient as such, it's used to seperate. Not sure how theyd get that much vinegar to stay in the mix. Not to mention that much vinegar would burn the mouth and throat like hell and create a very, very vinegar tasting cheese. Mozarella is a mild tasting cheese.
So they sell sourpatch kid cerial now and it has citric acid in it to make it sour. They failed at making this a thing because it curdles the milk you put it in
I only use non dairy milk (oat milk) so it didn't happen to me. I wouldve never known about this! Lol Bizarre. I love sour patch kids, but the cereal is just nasty & inedible.
Chinchilla Divine maybe it’s a selling strategy, if people are breaking it in fourth and not using the other 3/4 they would lose it more easily and buy the kit more often
Megab Miller that could be it, but if they were smaller, you could just add multiple tablets. Maybe it’s not life or cheese death if the the amounts vary slightly. I mean not many of us could cut those hard tablets into 4 equal pieces?
Looking so radiant, thank you for always being so informative and being genuinely excited! Always very refreshing to see what you’re up to! Much love to you and your lil fam.
the atmosphere of your videos are so pure and positive. even the comments are so positive, it's so hard to find places on youtube like this. everyone gets so caught up in jealousy, greed and negativity these days.
Welp, I guess margarita pizza and caprese are on the menu next week! Every time I watch you make stuff like this I can’t stop craving it. 😂 Can’t wait to try this- thanks Emmy!
I tried this recipe and the result was perfect. Honestly, I started with another recipe and in the middle of the process, I didn't get the custard-like curdles. I switched the channel and found this recipe and heated it up in the microwave and finally I got it! I'm super excited! :D
@@BobasaurBex go to your nearest grocery store and look in the frozen pie dough section, pick up a box of pastry dough. Or pick up a can of Whop croissants They both are great...hehehe.. The hardest part of making homemade dough rolling the dough & grating butter the first couple layers and then rolling and chilling layers each additional time until you have the correct number of layers. You use the same method (not recipe) to make flaky layer biscuits. This is fun for my kids. (I keep examination aloe gloves in addition to soap water and paper towels. Just in case)
That farm milk looks lovely. I get my milk from a lovely farm down here in South Carolina. I make all sorts of products from my family. Yogurt overnight oats creme fraiche mascarpone cheese Ricotta cheese farm cheese regular butter. But I am going to start making cultured butter and clarified butter instead. I really enjoy making the dairy products.
"I feel like a cheese maker in one of those videos" Technically you are a cheesemaker showing how it's made in a video so it's more than just a feeling :P
I love watching your videos with my son! He has ASD and a g tube ( he's learning to eat orally). Your videos get him so excited about eating and making food!
It could be a little softer- it could be a TINY bit too much rennet! And seasoning it in cold salt water with some of the whey really goes a long way! ❤❤❤ I love your videos!
I regularly make indian paneer cheese, yogurt, and flavored yogurt cheese based on instructions in Madhur Jaffrey's World of the East Vegetarian cookbook, our family's vegetarian "bible". The paneer making proccess involves heating the milk to inoculate it and then stirring in lemon juice to curdle it. The curds are drained from the whey and hung in a cheesecloth (I prefer to use, wash, and reuse a square of fabric cut from an unwanted t-shirt) and then after complete draining molded into a cake and pressed. Herbs or spices may be added before this point. The cheese is often cubed and fried to serve as protein in indian classics such as saag paneer(aka palak paneer) or mattar paneer; paneer with spinach and paneer with peas. Besides this, it can be crumbled as filling for pastries and a dessert ingredient. I really recommend checking out madhur jaffrey if you haven't, she is in a way responsible for making Indian food accessible as Julia child did for French food (there's even a video from an episode of one of their respective show's filmed together). She really explains the history or culture around dishes in a fun way. The book mentioned was written at a time when even yogurt wasn't very commonplace in the US so she provides easy instructions. Her yogurt cheeses are made by straining whole yogurt overnight and folding in delicious ingredients like scallions or cilantro for a product similar in texture to cream cheese or goat cheese. Strain yogurt for only a few hours and flavor it with saffron and pistachio or maybe rose water and pomegranate and you get a dessert called shrikand, something akin to pudding in texture that tastes oh so luxurious. Thin out yogurt with water or on decadent occasions whole milk, add salt or sugar and appropriate aromatics like rose water or cardamom, and you get lassi, a delicious beverage to add a cooling element to a spicy meal. A mint variety is popular throughout the middle east and called doogh in persian. Sorry to go on so much! Madhur really inspired me to take joy in at home dairy making and this video made me smile. It was interesting to see the differences between the paneer and mozarella making proccesses.
change the cow milk with soy milk, do the exact same thing (ditch the rennet), and voila, you made a tofu... ... ... yeah, turn out tofu is just a vegetarian cheese....
Emmy! I live in Douglas, Massachusetts and my family absolutely LOVES Wright's Dairy Farm, Chicken Farm/Restaurant, and Bakery! It's so cool knowing that someone I love to watch lives so close to me and that I can go to all of the little shops and grocery stores that you talk about!
I want someone to get excited about being with me as much as Emmy gets excited about cheese! Your excitement is definitely infectious. Love all your videos!
Watching emmy's videos is basically my whole chilhood memory! 💚✨ I can remember those days when i really loved her popin' cooking videos hehe and now i still watch her and i still love her so mucchhhh!!!
OOOH I'm so excited! I didn't even make the cheese and I'm excited! I wanted to try to make cheese and almost bought a cheese making kit sooo many times but was afraid to try it. The success you had making cheese makes me want to finally try it. I'm ordering a cheese making kit tomorrow! Thank you Emmy!
Haven’t watched that but I know from my biology class that they used to use a piece of the stomach of the animal before they had the rennet in this form, so I will go ahead and guess it’s a digestive enzyme.
And here I was thinking I was weird as fuck for enjoying to watch a lady stick pidgeon feet into a pie as decorations, nice to know there are others that like those kinds of videos.
You should have had a small pizza to put the fresh mozzarella slices on as well , LOL. Then you could have had it fresh, fresh with maters and lastly melted on pizza the ultimate purpose for mozzarella, LOL.
You are truly an inspiration Emmy! Thanks for the funny little quirky things you do to make others happy and interested in doing these things that are out of the norm. Mozzarella, oh yeah!!
YES pleeeaase post your recipe here! Or a link! I’m vegan and would love to try my own vegan cheese! Watching some of emmys videos make me gag but I love her so much I still watch! Lol She’s just too awesome not to!
Emmy! I've been watching your videos since 2011, way back to the original nerunerune video! You've definitely sparked my love for Japanese food, or any food for that matter. I'm so glad that your channel has grown to more than a million subscribers :) sending you love
Nicely done video! Well presented and easy to follow. I made mozzarella for the first time today, following part this video and part the instructions that came with the reset. The mozzarella turned out fantastic! Not sure what your renet tablets were like, but mine just didn't dissolve well. I think I will invest in liquid renet instead. My curds also didn't end up looking all creamy like in the video (maybe different renet types), but the end result was perfect. I enjoy watching her video's. Authentic, and NORMAL. Not trying to be something she isn't just to get viewers.
Wait, you mean Cooking Mama? Like the Nintendo videogame? I love that game! I still have it, along with the Nintendo DS I bought 15 years ago. It's still in mint-condition, not even a scratch!
I just tried this, which was the first cheese I've ever made. I used vegetable rennet but other than that followed your instructions exactly and it totally worked!!!
I will start saying I'm Italian. I see a lot of documentary about dairy making and, I'm sorry to telling you that: your mozzarella is not correct. I don't know what exactly you done wrong but looking to the result it turns like your mozzarella is not milky at all. All the mozzarellas (even the cow milk based one - witch here in Italy is called "Fiordilatte") are milky and more soft than the one you made. Although I love your passion, please continue with your genuinely love for food and crafts food :D
The cheese cloth isn't really needed for mozzarella. Most mozzarella kits are marketed as mozzarella and ricotta kits and the cheesecloth is needed for the ricotta.
I always spent the summer in Woonsocket RI with my grandparents. I always remember going to a farm with cows and drinking coffee milk, but honestly thought it was a dream. Im glad this farm is an actually place
Seeing your thumbnail I thought you were holding underwear HaHa
gundog4314 oh thank goodness I’m not the only one hahaha!
Same lol
i was about to comment this xD
We're you thinking.....What the heck is she doing now? Sewing her and her families underwear! 🤣🤣🤣
wtf is she holding so i clicked 🤣🤣😂😂😂😂🙊🙉 so i read the comments and long and behold there they where 😂😂😂 someone eles saw what i thought i SAW🙄😳🙈😂😂
Your excitement is seriously contagious. I was grinning like a fool watching this video. I gotta try making some mozzarella now!
I smiled the whole time like a kid watching willy wonkas lol!
Good to know i'm not the only one
I wanna try too!! I've seen a ton of videos on cheese making and I wanna try it so badly lol. Mozarella and feta are supposedly fairly painless to make.
Emmy must be the cutest person who’s not trying to be cute on UA-cam haha. Just natural genuine cuteness. I’m not even sure if anyone will understand what I mean lol
Yes your words are far too complex to understand for us simpletons
a.j. W well you obviously missed the point of that last sentence. I thought you were just being sarcastic but now I’m starting to think that you may indeed be a simpleton
I think both of your comments are cute.
@@pheenixgryphon7857 eretis
You both can go fuck yourselves
You are truly remarkable. Beekeeping, chicken raising, family, UA-cam and a clean house!
Cheese maker and wine (Instant pot) too.
Unofficial UA-cam Mom
Or at least a clean kitchen. I can't recall ever seeing the rest of the house :)
Marilynn Berry beekeeping is what brought me here. Everything else has kept me
Goalz...
While watching you try to divide that rennet tablet and it shattered into 100 pieces, I was reminded of a time when I tried cutting a 4-way hit of LSD into 4 parts with a similarly large knife and the same thing happened. Being the silly boy I was at the time, I figured it was a tiny pill and it couldn’t be that bad. So I licked my finger and picked up all the broken parts and ate them. That was the beginning of a very long weekend, One of the most exciting of my life. I am now 65 years old. This happened more than 40 years ago. Thanks for the memories, Emmy!
John Waters, Jr. Lmaooooo
oh honey that must've been QUITE a time to remember
@shit multiverse, IDK, it was the 70s and the dope was called purple microdot, a four-way hit. What ever it was 💥💥💥👍🏼😁
Lsd in pill form?
@erica_gomez. Yes, I think at the time, early 1970s Germany, it was regular acid, dropped onto a sugar pill. 😀 There was a lot of that back then. After I came back to the states later that decade LSD was still plentyful, but only on paper ‘hits.’ The good ol’ days.
A "cheesy cheese" serie where you make diferent kinds of cheese would be fun!
Cheesy cheeses that are cheesy!
Victero00 please do this Emmy! 😊
But some take so long
Yes! Id love that
I currently have 40 pounds of mozzarella cheese in my fridge...I don’t want to talk about it.
AnonymousLynx On Xbox
Lmao I'm totally judging you while also envying you 😂😂
This sounds like the most amazing problem to have. 😍
😂😂😂
AnonymousLynx On Xbox lollllll
@Cynthia Baker Lasagna doesn't have ricotta...
I demand to see a pizza made w the cheese
A Margherita Pizza.
please try to make the 3 ingredient mozzarella cheese. you only need milk, vinegar, and salt.
That sounds more like paneer cheese.
nah : I saw someone do it on youtube : it's mozzarella which is amazing because every recipe I have ever seen said you need rennet
@@robinsss milk, vinegar (or lemon juice), and salt literally makes paneer. All other cheeses you need rennet. I've been making paneer for years. It's not melty or stretchy like Mozarella. It's firm and crumbly.
: I have been told for years that you have to have rennet to make mozzarella but I have recently found youtube videos showing mozzarella being made with vinegar : the difference between those recipes and paneer is the amount of acid : paneer uses about 4 tablespoons of acid : mozzarella needs 2 cups of vinegar : that amount of acid is much stronger so it creates a different type of cheese
@@robinsss pretty sure that would be unpalatable. The acid (vinegar or lemon juice) simply cuts the solid milk protein from the watery whey. It doesn't actually stay in the cheese. It gets rinsed out with the whey. It's not an actual ingredient as such, it's used to seperate. Not sure how theyd get that much vinegar to stay in the mix. Not to mention that much vinegar would burn the mouth and throat like hell and create a very, very vinegar tasting cheese. Mozarella is a mild tasting cheese.
I do this all the time!! My husband and i marinate ours with garlic and olive oil.
That sounds so delicious !!! Can you send me your recipe? I'd love to try it.
yummy!!!!
Oh that sounds fantastic
K. De. Same!!!
What do you do with the whey?
So they sell sourpatch kid cerial now and it has citric acid in it to make it sour. They failed at making this a thing because it curdles the milk you put it in
Yikerz
That's so gross! Now I gotta buy this cereal and see for myself...haha
What even! 🤣🤣🤣
How has no one made sour patch kid cheese with the cereal that would make a great UA-cam video
I only use non dairy milk (oat milk) so it didn't happen to me. I wouldve never known about this! Lol Bizarre. I love sour patch kids, but the cereal is just nasty & inedible.
Why the hell wouldn’t they make the tablets smaller and just put more in the kit?! Koo koo banana pants🧐
Chinchilla Divine maybe for larger batches?? I know they also have liquid rennet
Chinchilla Divine maybe it’s a selling strategy, if people are breaking it in fourth and not using the other 3/4 they would lose it more easily and buy the kit more often
Alejandra Corona LoL, that makes sense! Too evil to not be true🤣
Megab Miller that could be it, but if they were smaller, you could just add multiple tablets. Maybe it’s not life or cheese death if the the amounts vary slightly. I mean not many of us could cut those hard tablets into 4 equal pieces?
So each tablet is for batches of 4 gallons of milk! That's a big pot for home use, and a lot of fresh cheese to eat before it goes bad.
Emmy saying it comes with 4 tablets and pointing at 5 made me laugh so hard. I just love her!!
No whey am I gonna miss the chance to make some gouda cheese puns... 😁
I'm suing you.
Hahahahahahaha. This tickled me.
Get out.
#Punpolice
👏👏👏
Emmy deserves 5 million more subscribers! Her passion for making these videos and her genuine joy is infectious, a true blessing to UA-cam ❤️
Would LOVE to see more Roald Daul recipes!!! Especially the edible wall paper from Willy Wonka!!!!
Snozzberries are so hard to find though.
@@GMWILD87 not really. I hear women are absolutely wading thru pictures of them.
Do you mean Roald Dahl or have i missed something?? 😆
@@aylacarter1955 it's ROALLLLLD DOLL, YA ANIMALS.
@@disciplebill hahaha!
I like your videos, you keep it real, no dramatics or theatrics, like most & above all no annoyance!
It was so satisfying when Emmy was cutting the cheese😩
🤣🤭
Hehehe you said cutting the cheese lol 😝 😆
pdx princess 🤣🤣🤣 I didn’t even realize that 🤣
@@arelic6087 hehehe. Yeah. Cool. She said "cut the cheese", Beavis ;)
So calm and genuine... I enjoy her voice. So calm...
Did you get new cameras? The HD quality of this is 😍😍.
I was wondering the same thing in her last video
I did. ❤️
I was thinking Emmy is a little zoomed out this time
Looking so radiant, thank you for always being so informative and being genuinely excited! Always very refreshing to see what you’re up to! Much love to you and your lil fam.
Did you bump up the framerate? This video feels a bit different.
It's 60 fps
I like the smoothness of it. It's nice.
the atmosphere of your videos are so pure and positive. even the comments are so positive, it's so hard to find places on youtube like this. everyone gets so caught up in jealousy, greed and negativity these days.
Welp, I guess margarita pizza and caprese are on the menu next week! Every time I watch you make stuff like this I can’t stop craving it. 😂 Can’t wait to try this- thanks Emmy!
My pleasure. ❤️
Trust in Truth Tarot Is Margherita Jesus....not margarita
This sort of mozzarella isn't suitable for pizza, you really want the drier mozzarella
Nah, this mozzarella looks so good that shouldn't be "wasted" on pizza
I tried this recipe and the result was perfect. Honestly, I started with another recipe and in the middle of the process, I didn't get the custard-like curdles. I switched the channel and found this recipe and heated it up in the microwave and finally I got it! I'm super excited! :D
I’ve been waiting! Can you show us how to make croissants or bread? 😁😍
What kind of bread
I want to see chocolate croissants 🥐 😬
Chef John at Food Wishes has a wonderful croissant recipe.
Alex the French guy is the channel you’re looking for.
@@BobasaurBex go to your nearest grocery store and look in the frozen pie dough section, pick up a box of pastry dough. Or pick up a can of Whop croissants
They both are great...hehehe..
The hardest part of making homemade dough rolling the dough & grating butter the first couple layers and then rolling and chilling layers each additional time until you have the correct number of layers. You use the same method (not recipe) to make flaky layer biscuits. This is fun for my kids. (I keep examination aloe gloves in addition to soap water and paper towels. Just in case)
I get great joy out of watching this genuine individual
That farm milk looks lovely. I get my milk from a lovely farm down here in South Carolina. I make all sorts of products from my family. Yogurt overnight oats creme fraiche mascarpone cheese Ricotta cheese farm cheese regular butter. But I am going to start making cultured butter and clarified butter instead. I really enjoy making the dairy products.
You must be running out of family members by now.
love love love when you get super excited about things. it’s so cute
So you're pretty much saying DO NOT snort citric acid?
And do not lick the rennet.
Watching her get so happy about her end product warms my heart ❤
Whole buffalo milk makes the best mozzarella.
Ever milk a buffalo?
💀💀💀
I made mozzarella with buffalo milk before and it was delicious! Tibetan yak milk is great, too!
@@Zeb1245 But did you milk the buffaloes?
It's water buffalo, not American bison.
It’s 5 am and I’m watching this.. your joyfulness is contagious
Love your videos!!! Your energy is so positive.
100% agree
You: Reading Rainbow
Me to my son: SHE MENTIONED READING RAINBOW!!!! She has to be close to my age. ☺️
I said the same thing to my son!!!
I'm 21 and know reading rainbow
"I feel like a cheese maker in one of those videos" Technically you are a cheesemaker showing how it's made in a video so it's more than just a feeling :P
I love how excited she gets when trying/ eating and making new things. ❤️❤️
Any chance you could make a soft cheese like Brie? I looked it up once and it's quite the process for a home chef -- perfect for Emmy! 😁
This video was delightful. It's always lovely to see you tackle something you're really excited about!
"Hello, Baby Cheese."
Your excitement is contagious. 💜💜💜💜
Yum mozzarella with prosciutto and melon is one of my favorite snacks.
melon? :o ho'ws that work?
@@trevor7520 work in this way: blog.giallozafferano.it/ricettepanedolci/come-si-prepara-prosciutto-e-melone/
I'm really curious how you know prosciutto and melon, because it's not well known recipe out of italy
I love watching your videos with my son! He has ASD and a g tube ( he's learning to eat orally). Your videos get him so excited about eating and making food!
It could be a little softer- it could be a TINY bit too much rennet! And seasoning it in cold salt water with some of the whey really goes a long way! ❤❤❤ I love your videos!
Your videos are so wholesome it’s refreshing
I'm convinced Emmy can do anything.
She is a superwoman.
I just love watching you try new recipes, such pure joy at the end result.
Reading Rainbow dream achieved. 📕🌈
YAAASSS.
READING RAINBOOOOOWWWWWW
Butterfly in the sky I can go twice as high.
Take a look, within a book, Reading Rainbow 💙
Great job Emmy. I love how you set out to try something and do it!! Your excitement is contagious!
I regularly make indian paneer cheese, yogurt, and flavored yogurt cheese based on instructions in Madhur Jaffrey's World of the East Vegetarian cookbook, our family's vegetarian "bible". The paneer making proccess involves heating the milk to inoculate it and then stirring in lemon juice to curdle it. The curds are drained from the whey and hung in a cheesecloth (I prefer to use, wash, and reuse a square of fabric cut from an unwanted t-shirt) and then after complete draining molded into a cake and pressed. Herbs or spices may be added before this point. The cheese is often cubed and fried to serve as protein in indian classics such as saag paneer(aka palak paneer) or mattar paneer; paneer with spinach and paneer with peas. Besides this, it can be crumbled as filling for pastries and a dessert ingredient. I really recommend checking out madhur jaffrey if you haven't, she is in a way responsible for making Indian food accessible as Julia child did for French food (there's even a video from an episode of one of their respective show's filmed together). She really explains the history or culture around dishes in a fun way. The book mentioned was written at a time when even yogurt wasn't very commonplace in the US so she provides easy instructions. Her yogurt cheeses are made by straining whole yogurt overnight and folding in delicious ingredients like scallions or cilantro for a product similar in texture to cream cheese or goat cheese. Strain yogurt for only a few hours and flavor it with saffron and pistachio or maybe rose water and pomegranate and you get a dessert called shrikand, something akin to pudding in texture that tastes oh so luxurious. Thin out yogurt with water or on decadent occasions whole milk, add salt or sugar and appropriate aromatics like rose water or cardamom, and you get lassi, a delicious beverage to add a cooling element to a spicy meal. A mint variety is popular throughout the middle east and called doogh in persian. Sorry to go on so much! Madhur really inspired me to take joy in at home dairy making and this video made me smile. It was interesting to see the differences between the paneer and mozarella making proccesses.
Thank you! I have been looking for a recommendation like this for ever!!!!
@@rosesanderson4625 I'm glad you found my ramblings helpful! The Madhur Jaffrey cookbook I mentioned is one I use on a very regular basis!
Beautiful!! Thanks for another fun time, Emmy, love ya!
change the cow milk with soy milk, do the exact same thing (ditch the rennet), and voila, you made a tofu... ... ... yeah, turn out tofu is just a vegetarian cheese....
Emmy! I live in Douglas, Massachusetts and my family absolutely LOVES Wright's Dairy Farm, Chicken Farm/Restaurant, and Bakery! It's so cool knowing that someone I love to watch lives so close to me and that I can go to all of the little shops and grocery stores that you talk about!
Take a look its in a book a reading rainbow i can be anything
god i miss that show the theme song most of all😂🙊🙉🙈 thanks emmy back down memory lane🤗🤗😍
I agree 😁
I can dooo anythingggg
Love how fun and exciting and easy you made this recipe look. Can't wait to try myself! Thank you.
Can't wait to watch many more.
I love how you can tell when she is posing for a thumbnail
I want someone to get excited about being with me as much as Emmy gets excited about cheese! Your excitement is definitely infectious. Love all your videos!
Emmy eating her curds and whey.
Well....just the curds really. She left the whey in the pot....
Along came a spider that sat down beside her and frightened Miss Muffet away
Am I the only one that knows this nursery rhyme
@@biglemon8019 I know that one too.
Ugh I love these random videos. Thanks for always making me feel better. ❤️
I just want to melt it and eat it!
Watching emmy's videos is basically my whole chilhood memory! 💚✨ I can remember those days when i really loved her popin' cooking videos hehe and now i still watch her and i still love her so mucchhhh!!!
The way she was jumping in joy was like how i was when i my macarons turned put perfect with feet and all that
OOOH I'm so excited! I didn't even make the cheese and I'm excited! I wanted to try to make cheese and almost bought a cheese making kit sooo many times but was afraid to try it. The success you had making cheese makes me want to finally try it. I'm ordering a cheese making kit tomorrow! Thank you Emmy!
Always learning something with Emmy!!!
After a long day of work, Emmy videos and some wine really are the best way to relax. Especially her contagious excitement!
Beautiful job Emmy!
I just literally watched a Townsends video of a woman making 19th century cheese before this. She totally explained rennet.
Haven’t watched that but I know from my biology class that they used to use a piece of the stomach of the animal before they had the rennet in this form, so I will go ahead and guess it’s a digestive enzyme.
I love his videos and she was an amazing collaboration. She was my second favorite on his channel after Michael Twitty. ❤
And here I was thinking I was weird as fuck for enjoying to watch a lady stick pidgeon feet into a pie as decorations, nice to know there are others that like those kinds of videos.
Your excitement is so wonderfully contagious!! ❤
You should have had a small pizza to put the fresh mozzarella slices on as well , LOL. Then you could have had it fresh, fresh with maters and lastly melted on pizza the ultimate purpose for mozzarella, LOL.
You are truly an inspiration Emmy! Thanks for the funny little quirky things you do to make others happy and interested in doing these things that are out of the norm. Mozzarella, oh yeah!!
Caprese is one of my fav things...hope you tracked down some basil to go with this!
Omg, Reading Rainbow was one of my favorite childhood tv shows!!!!
Knowing me, I'd be a HEKKING animal and bite it like an apple
Yeah same
I love your excitement when the recipe works ♡♡♡
I made vegan mozzarella once while living in France. It was a pain in my ass, but it was pretty good! =D
Would you like to share the recipe with me?
Is there such thing as vegan mozzarella? Made from what almond milk? Vegans dont drink animal milk at all
YES pleeeaase post your recipe here! Or a link! I’m vegan and would love to try my own vegan cheese! Watching some of emmys videos make me gag but I love her so much I still watch! Lol She’s just too awesome not to!
The kind I made used soy milk I believe. That was three years ago though! So I don't have the recipe any more sadly. =[
So... it's basically tofu then?
Emmy's descriptions of taste, texture and the experience of eating are the best!
I can just see Emmy going to her husband and being like "look! Look! Look what I made!" Lol I love it
Emmy! I've been watching your videos since 2011, way back to the original nerunerune video! You've definitely sparked my love for Japanese food, or any food for that matter. I'm so glad that your channel has grown to more than a million subscribers :) sending you love
I was thinking “don’t throw the whey away”! Then you said you were going to make ricotta with it. You read my mind!
7:11 that was the cutest giggle I’ve ever heard
Hello, baby cheese.
Great content as always Emmy!
I love your song at the end.I would be excited too! It was exciting making my first cottage cheese.
You should try making some mascarpone cheese for tiramisu. If you like tiramisu that is.
Nicely done video! Well presented and easy to follow. I made mozzarella for the first time today, following part this video and part the instructions that came with the reset. The mozzarella turned out fantastic! Not sure what your renet tablets were like, but mine just didn't dissolve well. I think I will invest in liquid renet instead. My curds also didn't end up looking all creamy like in the video (maybe different renet types), but the end result was perfect. I enjoy watching her video's. Authentic, and NORMAL. Not trying to be something she isn't just to get viewers.
When you makin' the riccota, Emmy?
Not only does this look delightful, but your adorable reaction makes it all the more so! I love cheesemaking :-D
4:45 why am I craving silken tofu looking at this
Ask yourself
Emmy you are so wholesome. I love your channel
I LOVE WRIGHTS!!!!!!! It's the thing i miss the most since going vegan 😪
I love the quality of your videos. Content and the way you record it.
You give me Cooking with Mama vibes🤔🤨😂
Wait, you mean Cooking Mama? Like the Nintendo videogame? I love that game! I still have it, along with the Nintendo DS I bought 15 years ago. It's still in mint-condition, not even a scratch!
I just tried this, which was the first cheese I've ever made. I used vegetable rennet but other than that followed your instructions exactly and it totally worked!!!
I just watched a woman on UA-cam make mozzarella from whole milk and vinegar it looks easy I watched her make it .
Is it sweetie?
Far simpler and less daunting. I will be trying it with some Broguieres Milk.
I have wanted to make cheese for forever! I think I might have the same joy and excitement you show here if I made it myself. So. Much. Fun!!
I will start saying I'm Italian.
I see a lot of documentary about dairy making and, I'm sorry to telling you that: your mozzarella is not correct. I don't know what exactly you done wrong but looking to the result it turns like your mozzarella is not milky at all. All the mozzarellas (even the cow milk based one - witch here in Italy is called "Fiordilatte") are milky and more soft than the one you made. Although I love your passion, please continue with your genuinely love for food and crafts food :D
finally someone said it.
Your excitement made me get excited for you! You are so awesome, Emmy! That cheese looks delicious and now I want to make some cheese at home 😍
What happened to the cheesecloth? Was your dipping strainer used in lieu of the cheesecloth?
The cheese cloth isn't really needed for mozzarella. Most mozzarella kits are marketed as mozzarella and ricotta kits and the cheesecloth is needed for the ricotta.
I was just wondering that same thing, as my comment will attest! 😉
The things she puts at the very end are GOLD!🤣
Good job Emmy it looks delicious lol
I always spent the summer in Woonsocket RI with my grandparents. I always remember going to a farm with cows and drinking coffee milk, but honestly thought it was a dream. Im glad this farm is an actually place
YAAAAAS CHEESE!!!!