🧀 Homemade Mozzarella Cheese Recipe | Guaranteed to succeed.!!!! 🧀
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- Опубліковано 29 кві 2024
- 🌟 Join us in this video where we delve into the art of making homemade mozzarella cheese with a simple yet effective method. Perfect for cheese lovers and DIY enthusiasts! Get ready to transform your kitchen into a mini cheese workshop. 🏠🧀
🥛 Ingredients:
Fresh, full-fat milk (non-pasteurized): 1.5 liters
Vinegar: 1/4 cup
Butter: 1 tablespoon
Whey: 3 cups
Salt: 1/2 to 1 teaspoon (adjust to taste)
👩🍳 Cooking Method:
Heat the Milk: Begin by heating your fresh milk on medium heat until it is slightly warmer than lukewarm.
Add Vinegar: Gently stir in the vinegar to start separating the curds from the whey.
Separate the Curds: Once the milk has curdled and the liquid is clear, turn off the heat and start gathering the curds.
Add Butter and Whey: Mix the curds with butter and whey on low heat to enhance the elasticity and smoothness of your cheese.
Shape Your Cheese: Once the cheese is elastic, shape it into balls and add salt to taste. No kneading required!
📹 In this video, we not only show you the steps but also provide tips on how to use the leftover whey in delicious baking recipes. Make sure to keep it for our next cooking adventure!
👍 If you enjoy this video, please like, share, and subscribe for more yummy recipes and cooking tips. Don't forget to hit the notification bell to stay updated!
📢 Stay tuned for our next video where we'll explore more ways to use homemade mozzarella in scrumptious recipes!
#MozzarellaCheese #CheeseMaking #HomemadeCheese #CookingChannel #DIYCheese
#foodinspiration #recipeshare #cheeselovers #cheese #foodiefinds
The amount of milk, citric acid and rennet i have wasted, and here’s your video making it all soooooo much easier. And it does work! And I used an all organic “really slowly pasteurised” milk. (Not allowed to sell raw milk here in Singapore.)
You are the very best. Thank you so much. Keep it up
Wow it’s really easy 💗👍
شكرا لك طريقة سهله وسريعة بدون اي تعقيد ابدعتي😍👌👌
ابداع
🙂WOOOOOOOOOOOOOW👍Scrumptious!🙂Stay blessed!👍Keep it up!🙂🙂👍God bless you abundantly forever 🙂🙂Enjoy amazingly blessed weekend 🙂🙂Stay happy and well protected. 🙂🙂
A question. In your recipe you are using about 1/3 of a gallon of milk to 1/4 cup of vinegar. If you were starting with a gallon of milk (3.7 liters) would you use 3/4 cup of vinegar? Thanks.
Add the vinegar gradually until the cheese begins to separate from the whey. Stop adding vinegar once this separation occurs.
@@RecipesFromAroundTheWorld228 Thank you. I am about to try your technique. My first two attempts using rennet did not result is really satisfactory results. Edible but not at all what I had in mind. Looking forward to try number 3.
@@RecipesFromAroundTheWorld228 i tried using an easier method, but with 7% vinegar. i got cottage cheese apparently, or what looks like it. i also heated the milk too high, 120F? my questions: 1) is 7% vinegar too acidic, or ok if you just use less? and 2) how is the whey not vinegar-ish? does the vinegar alter to become non-acidic or unnoticeable if used properly? i really messed my attempt up, some of the reasons are obvious (i heated the milk to 120F then immediately added the vinegar). so i wasted 2 l of milk and cream, b/c i only had 2% so i added about a cup of 33% cream to 2 l of milk. the milk was ultra filtered, is that the same as ultra pasteurized? would be my 3rd question. going to try another time using this method!
Can I use the avocado oil or walnut oil instead of butter ?
You can simply add salt instead of butter
When you say add 3 cups of whey
Do you whey protein powder ?
That was the left water from whom she curdle the milk, not protein powder
What are the alternatives to vinegar??
Citric acid. Lemon juice
can't get raw milk in Australia can I use pasteurized milk
Of course, Americans forget that even the Italians pasturise their milk before cheese making
@@andrewgoodbody2121 you sure even Australia used raw milk and animal rennet until a few years ago to make cheese
فل نشارك القناه مع الاخرين لي يستمر