Mozzarella Cheese, Made easy at Home
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- Опубліковано 20 сер 2023
- How to make authentic delicious Mozzarella cheese at home, easy step by step instructions, from start to finish.
Mozzarella & Ricotta kit www.cheeseandyogurt.co.uk/pro...
Cheese and yogurt making, Raw milk suppliers rawmilk.simkin.co.uk/index.html
Mozzarella & Ricotta kit on Amazon amzn.to/45MJf0z
Written recipe here profoodhomemade.com/mozzarella/
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Disclaimer
This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also, the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Also be very aware of anyone having allergies. Thank You.
Music used
Blue creek trail By Dan Lebowitz ua-cam.com/users/audiolibrary...
Ibiza Dream by Chris Haugen ua-cam.com/users/audiolibrary...
Tupelo Train by Chris Haugen ua-cam.com/users/audiolibrary...
Lazy river rag By Dan Lebowitz ua-cam.com/users/audiolibrary...
Front porch blues by Chris Haugen ua-cam.com/users/audiolibrary...
Anytime I think something is too hard to do at home, I watch your videos and get inspired to try.
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/mozzarella/
Alright, I'm making my own mozzarella now.
Me too!
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/mozzarella/
How did it turn out?
Great video, as always John! I never imagined myself as a cheese maker, but this certainly has me ready to try! Thanks for making it so easy! -Jeremy from the US
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/mozzarella/
This cheese is screaming to be made into a caprese salad. Fresh (vine ripened) tomato slices, fresh mozzarella balls, and a good aged balsamic vinegar drizzle. So simple, and yet so tasty.
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/mozzarella/
Whey to go John! 😉
😂👍
Hi John. As a couple living in the U.K. Alison and myself absolutely love your videos and you have inspired us to do more. As a disabled couple we find ways of managing in everyday life and because of people like yourself feel inspired to set up our own channel called Loving life with our disabilities. Keep doing what you do so well. We love your channel. All the best Mike and Alison.
Thank you for your kind words my friend. I hope you have a fantastic weekend.
Thank you so much John, been watching you since the Crumpet video and chocolate sandwich cake and loved them since. Even better to watch a local northerner tell ya how its done! Love from Durham x
Fantastic! I'm pleased you like them.
Спасибо за такой интересный рецепт,👍👍Обязательно буду делать! 👍Thank you for such an interesting recipe,👍👍 I will definitely make it!👍
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/mozzarella/
Blessed are the cheesemakers
For they maketh a mess in the kitchen.
Amazing. Thanks for sharing John.
John, you make it look so easy. Thank you.
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/corner-buns/
I am going to try this John - thank you for your instructions - excellent as usual.
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/mozzarella/
Can't wait for the ricotta recipe 😊
I've never commented before but I've been lurking for years and your videos are so nice and comforting
Thank you for your kind words my friend, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/mozzarella/
How fab! 😮❤ looks wonderful, thank you 😊
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/mozzarella/
Excellent video John. I’ve been considering making this for years but not got round to it.
The kit seems ideal. Thanks for your great tutorial
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/mozzarella/
That looks beautiful John.
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/mozzarella/
Looks like an interesting project. Looks like I'm going to have to look for a cheese making kit here in the US.
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/mozzarella/
Thanks for the links John - I've found a raw milk supplier I can cycle to. Going to make cheese and also my own butter as well :)
For mozzarella or feta I just use regular homogenised milk, it's fine. The yield is a little bit lower, but it's usually about half the price.
Alternatively skimmed milk with double cream whisked in. Faff? Sure. Basically you're just undoing what the dairy did!
Hope you enjoy
Looks easier than I imagined. John. And one I will try. Thank you sir for again passing on to us all your expert knowledge. God bless you John. And thank you again
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/mozzarella/
Looks great!
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/corner-buns/
For those commenting saying they can't get raw milk - it isn't raw milk you are looking for. It is unhomogenised milk, not unpasteurised. Here in the U.K unhomogenised milk can be found in Sainsburys Waitrose and Tesco - in most parts of the country.
Fantastic! Go for it.
That looks superb! wow
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/mozzarella/
Brilliant video John, will definetly try this. Many thanks 🙂
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/mozzarella/
Thanks! From 🇲🇽
and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/mozzarella/
Nice video, thanks!
Thank you, and thanks for watching my friend. Here is my latest Cheese making video recipe, Mozzarella, Made easy at Home profoodhomemade.com/mozzarella/
Wow 😋 that looks so delirious ! I will try it, thank you!👍
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/mozzarella/
@@JohnKirkwoodProFoodHomemade Thank you very much.🙂👍
Very delicious, thank you
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/corner-buns/
You are a treasure, good sir.
Thank you kindly
Another great video. Thank you. I may actually try this one of these days. :)
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/mozzarella/
Thank you for your excellent cooking videos John and well done on your beautiful new kitchen. Keep those great recipes coming. 👍
Thank you so much for your incredibly kind "$ SUPER THANKS" . Your contribution to the channel really helps me maintain the good quality of my videos, and also goes a long way towards increasingly expensive ingredients and production costs. I will give you a shout-out and name splash on my very next video, thanks again my friend. John.
@JohnKirkwoodProFoodHomemade awesome! Thanks John
Wow!!! Amazing John, I’m well impressed! Thank you for sharing this with us, I thoroughly enjoyed it, I always love your videos John and always look forward to the next one.
Enjoy the week! 💕Tina💕
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/mozzarella/
Brilliant John, I love Mozarella, this looks so easy!
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/mozzarella/
Looks delicious😋 🤤 x
Thank you, and thanks for watching my friend. Here is my latest Cheese making video recipe, Mozzarella, Made easy at Home profoodhomemade.com/mozzarella/
Fantastic 😀
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/mozzarella/
Funny this video just appeared. I've been making all kinds of cheeses for years now and mozzarella has been the easiest and one of the tastiest; however, yesterday I went to make a 5 pound batch and it was a major failure. I think I rushed it and tried processing before the PH level was where it needed to be. Sigh.... I'll follow your recipe and see if I can redeem myself ❤
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/mozzarella/
Hi Karen, the pH you are looking for when you begin to work the Mozzarella is 5.25. Hope that helps!
John this looks lovely, I will have to make some cheese now I guess. All the best.
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/mozzarella/
Caprese salad for anyone who needs it
I think he said, "Blessed are the cheese makers." ~ Monty Python's LIFE OF BRIAN
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/corner-buns/
Really enjoyed this video John, the Mozzarella looks delicious. As an aside, is there anything you can use the whey for rather than just pour it down the sink? I know there's a firm of cheesemakers who use the whey to make vodka (Black Cow Vodka) as anything that contains sugar can be used to make alcohol. Just wondering if there are other potential uses, I'm not expecting you to do a video on how to turn whey into vodka, though it's one I'd definitely be interested in!
I've heard of people putting it on plants in their garden as s fertilizer - sorry I don't know specifics . . .
That's the first I have ever heard of that. Very interesting. Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/mozzarella/
Top Job John
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/mozzarella/
Wow amazingly yummy ❤🇨🇦🌎
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/mozzarella/
Hi 👋 John ❤
Interesting..🤔 Thank you John!♥️
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/corner-buns/
@@JohnKirkwoodProFoodHomemade Thank you.😊
Looks amazing John that milk might be hard to find hear best wishes to you and yours
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/mozzarella/
Looks great, can't find the same item on the US website?? Half the amount in the Motz kit and more money? Thanks
That looks awesome John . If you cant use it within a week , can it be put into the freezer ?
Freeze in portions before doing the stretching. Defrost overnight in the fridge and use either the hot water or microwave methods to stretch it.
If you're using it for pizza then just freeze it. Frozen pizzas are a thing after all but the texture is better if it's been recently stretched and you're eating it cold.
@@georgeprout42 brilliant thank you 👍
Yes absolutely. Thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/mozzarella/
Amazing recipes kindly make gluten free bread buns recipes with your own bread flour blends thanks
Thanks for the suggestion David. 😁👍
Mmmm I love mozzarella cheese. John any chance you could do a battered fish n chips video, please? Many thanks in advance 😊
Thanks for the suggestion my friend.
Love that cheese John. Xxx
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/mozzarella/
Another recipe I need to try! John, would you be able to do a video on making Malt Loaf. I cannot get it in Canada. Thank you!
Thanks for the suggestion I'll look into it my friend.
As UK left the EU - your luck - supply to us is subject to duty and VAT. This means it's getting awfully expensive. Anyway, I'll try 😜
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/mozzarella/
Hi made the mozerella using the microwave method. Got there in the end. That was about 8 weeks ago. Since then it stored in a bag of whey in the fridge door. Used yesterday. It’s still perfect. Melted easily on an impromptu bread base pizza I made. I wonder how long it will last in the whey ???
It can last a long time as long as its kept air tight and refrigerated.
Careful now John. Once you get your sterilization setup you’ll be showing us how to make beer, wine and cider at home too.
😂👍
They look delicious John, but not a lot of cheese from quite a lot of milk. What can you do with the whey?
Here is a great site that gives you all sorts of ideas. www.preservedgoods.com/post/2017/11/24/things-to-do-with-whey
Hello, can I use junket rennet tablet same as the rennet? (because I can't find rennet powder in my country)
Use the link in the description below as they ship to many countries.
That would be great mozzarella for a pizza.
However the Caprese Salad look good though
The ricotta would be great if you could use goat's milk.
I’ve made cheddar cheese before haven’t made mozzarella yet though
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/mozzarella/
Can you use lime or lemonjuice as rennet?
The acidity in the lemon juice may be a little too high. Whereas rennet allows your milk to coagulate without the acidity levels getting too high
@@JohnKirkwoodProFoodHomemade oke never tried making cheese but maybe i will give it a try.. mozzarelaa tomato salad is so good 😋
Tell me where to get un-homogenized milk. I know well that I can't get raw (unpasteurized) milk here (US) unless I live on a dairy farm.
Yes, it can be difficult do find.
Is there a substitute for it or is this one of those "no substitutions" type of recipes?
Donde se compra?
www.cheeseandyogurt.co.uk/products/mozzarella-ricotta-cheesemaking-kit
❤🤍💙 all your videos 👨🍳#JOHN 👍
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/mozzarella/
@@JohnKirkwoodProFoodHomemade Your welcome mate👍
How much mozzarella do you get from 1 imp. gal?
3-4 large balls of mozzarella.
I've never had the need for raw milk before so i was very surprised to find out it is illegal to sell or distribute it in Scotland, guess i'll just have to pass on making this one.
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/mozzarella/
Hey John, can you do a video without using the microwave please?
Thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/mozzarella/
Shouldn't the recommendation be for non-ultra pasteurized (non-UHT) milk rather than non-homogenized milk?
Presumably if the milk isn't homogenized then it also wasn't UHT, but AFAIK the issue is much more level of pasteurization than it is homogenization.
I tried it with lots of milk and unhomogenized milk was the only one to have the structure. Thanks for watching my friend. Here is the ingredients list and full written method on the channel's website,
profoodhomemade.com/crumpets/
just wandering y do it look so yellow?
Why is butter yellow ? . Jersey milk has a high fat content, ideal for cheese.
it's due to good quality grass fed cow milk. Thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/mozzarella/
So, where can I get unhomogenised milk? Just asking...
If you are in the UK here is a map with suppliers. rawmilk.simkin.co.uk/index.html
What's the process for those of us who don't have microwaves?
It's explained in the booklet that comes with the pack my friend.
I enjoy cooking but this seems like an awful lot of effort and expense. How does it compare to good quality shop bought mozzarella?
This is far better in my opinion.
Not making this cheese. Can’t get one of those kits, plus postage. It would cost more than buying cheese.
Aww I don’t have a microwave, I wish you’d show it without
Instructions in the kit show you how to do it without a microwave
@@bendolby fabulous thank you.
In the kit it explains how to do it without a microwave.
Is the rennet you use an animal product? There is vegan rennet but you say vegetarian which is a bit confusing.
It's vegetarian rennet.
I have watched your video four times now and somehow I am missing when you add the citric acid. I’ve also gone to the transcript a few times but I’m still missing. Please help!!
At the start as the milk is warming up
Specifically - at timestamp 2:48 in the video. He talks about it for a bit . . .
I hope you don't drive!
Great, but you can’t buy unhomoginized Mike is the US that I’m aware of😢😢😢
Milk
@@dannyb2349080I think you're confusing homogenised and pasteurised.
You can find raw milk in some places in the US. However, pasteurized/homogenized milk can work okay as long as you don’t use ultra pasteurized.
Too much work!!! And no idea where to find that kind of milk down here in Catalunya 😊
Thanks for watching my friend. Try this recipe instead. Banana muffins. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/banana-muffins/
Yessss they turned out delicious. I made them a while ago. Thanks for those recipes. 🤤
Absolutely no one is essex supplies raw milk…
Here is a link to a map with suppliers. rawmilk.simkin.co.uk/index.html
I find it humorous that you use vegetarian rennet along side the cows milk. Thanks for the video
It’s a vegetarian recipe, not a vegan one 👍
Thank you, and thanks for watching my friend. Vegetarians can eat cheese and milk.
Sadly this video is of little use to me, no suppliers of unpasteurised milk within 50 miles 😢
It's unhomogenised, not unpasteurised.
@@TonyRule whatever, still can't get it in my area 😜
@@pamh3990No 'whatever' about it - they're two entirely different things. I bet you can get it easily, but the fact you're looking for unpasteurised instead makes it very difficult.
Nope not for me.. Sorry John.. :)
Thanks for watching my friend.