Why all the criticism by some of you? Some of you sound like know it all's. If you all ready knew how to make this mozzarella you would not be watching her video in the first place. This was an excellent video so no need for all the stupid comments.
Cooking in and of itself is very soothing and satisfying. It makes people happy. Try making some different bread without a machine. Love all homemade foods, shampoos, cleaners--just overall a lot better for you and your pocketbook, plus the ingredients are basically found in nature. :-) Be Blessed!
I followed your recipe during shut down and I HAD to find you again. I love how you not only showed step by step you explained everything. Thank you so much
I just completed your recipe with my 10 year old granddaughter.....we had a fantastic time creating crumbly and a bit salty cheese.... absolutely fantastic thank you for your mentorship to other young girls!!!
Love your videos,they are soo easy to follow,going to tell my grandchildren about these. We all need to know how to make things ourselves .Thanks for sharing your recipes!💕
I like your channel, you don't muck around. And thanks for explaining 'why' certain steps are done - so many people don't think to do this in their videos.
Personally, I clicked on your link to learn how to make mozzarella cheese, not to criticize your cook pot. Great video! Learned a lot and enjoyed the lesson. Thanks. My like vote goes to you, and subscribed to boot! P.S. I inherited an identical pot from my Mom when she passed. I don't care what anyone says, whenever I use it, I think of her.
I believe I have made a mistake in doing this recipe. I added 1/3 cup water with citric acid. Then 3/4 tablet of rennet at 90° It never set up. Did the extra water cause this????
You're a beautiful and very kind young lady, I truly appreciate your tutorials, please keep them coming!!! Many blessings. I do have a suggestion , when you take the bowl out from the Microwave Don't use your hands, instead....dump it into the colander and press it with a wooden spoon. With much LOVE and RESPECT!!!
Almost 10 months later, I finally made this recipe and I wished I would've made it sooner! Thank you for sharing! It is the most delicious mozzarella I've ever had in my life. Now I'm going to make a couple more batches and then get some raw milk and try that.
I love how your instructions are always so easy to follow :) This is the easiest recipe that I have seen...thank you so much for posting this video Miranda! Can you make a video of your lasagna sometime...it looks so good!
Thank you! I followed along and made my very first mozzarella last night! Mine also didn't come together, even with a full junket rennet tab and letting it sit for an hour, but I continued ahead, microwaved the result, and got a nice round of mozzarella in the end.
I'm having the same problem having used 3/4 rennet tab but i'm going to continue on and finish it up. I was about to give up on it when I read your comment so now i'm going to just continue on and see what happens! Thxs!
Cannot wait to try this. A lot of other videos I watched made homemade mozarella seem a lot more complicated. I live in a small town where specialty items are not usually available, so I appreciate the use of easy to find groceries. On a personal note- I picked up the Louisiana accent immediately, and paired with the well-used Magnalite pot, I knew we were from the same state! So hello and thanks from Jennings, LA!
Great lesson and so easy to understand. I wonder if you can introduce other store bought cheese types, like you did with the yogurt, to make a cheddar for example. It would be a lot less expensive than ordering specific cultures online.
I wonder if double gloving would help with the heat of the stretching process? In the hosp. we double gloved to add a second layer of protection, get powdered gloves or add a little corn starch to the second pair, empty and shake the gloves removing the excess, they should slide easily over the first glove.
glad you made a point of saying how to reheat without a microwave oven ... not everyone keeps one of those ... yes they are handy for some things but when trying to save power they are absolutely useless as they are very high power consumers ... also like the fact you made suggestions where to find the various ingredients needed ... beats spending a day wandering the local market to find them
Very cool! (By the way, enzymes are not living things that can’t be ‘killed’, they’re proteins. They CAN be broken down or degraded by heat.) Thanks for the video, I’ll try it.
Thank you. Great impressions! Glad to see that the denaturated (homogenized) milk does not work well for this. Wish more people would shop for non-homogenized only - then the products on the shelf would change too. Afaik this denaturated milk is one reason so many people have problems with milk - no surprise, because this stuff might still look like milk, but it became something totally (unnatural) different! Suggestion: Geting rid of the aluminum pots could be the healty choice - especially with acidic foods.
Thank you for taking the time to make this video. The only thing about the pot is the leeching of small amounts of aluminum from using anything acidic in aluminum cookware. But it's probably OK as our bodies pass almost all of the aluminum ingested in our cooking and canned/processed foods.
This looks great. I think that I have seen in other places you can add vinegar to the whey and make ricotta. If you happen to see this, I would love to know what cheese grater that is!
Thank you for the video! I tried making cheese once before and it didn't turn out the best. Then I watch your video and you had more helpful information and the cheese turned out perfect! I have one question. Have you ever waxed your homemade cheese? If so how do you do it?
Thank you so much for teaching me how to make cheese. What a wonderful informative video. I can hardly wait to watch more. I can hardly wait to try this.can you please tell me what type of shredder you have?
the junket packet has many other recipes including a mozzarella cheese and ricotta cheese which is a cheese made from the whey after cheese making, so cheese after you have already made cheese.
I like your videos, it feels like a friend is teaching me :-) I would never have tried this before but now I'm interested. What is that tablet you add made of? Also, what kind of shredder is that? Please share an amazon referral link!
Awesome thank you! I was turning in because I keep running out of mozzarella cheese. I’ll try it out! Question I could use regular store “red top” milk right? Let me know! Thank you. Luis Miami, Fl
Since I've checked, and nobody else asked (I read ALL the comments first). But, I've gotta ask (even tho I know it's probably not polite to do so)... If you don't mind my asking (if you do, please don't respond), what was hanging on a wooden tree of some sort on the table behind you, drying possibly, and then lying down on the same table later on in the video? I'm really sorry, but my curiosity has gotten the better of me! Your video was wonderful! I was just distracted part way thru trying to guess what those were! (I'm thinking you may make your own paper? Maybe? I could be so very wrong...)
Great video, i am Dutch and subd to your channel for many years. I must say you know very much about allmost anything, i allways learn lots!! And yes your eyes are beautiful!!!
those eyes are absolute killer .. the rest is just as awesome ... but those eyes are mesmeriseing ... super easy to keep the focus there ... and the voice is sooo soothing too ... yeah I'm jealous her boyfriend / husband is one lucky man
Just curious. How much weight wise does a gallon of milk make? I'm gonna try it no matter with so many diet restrictions now, I am trying to both eat healthier and save at the same time.
I certainly hope that milk is not coming out of the refrigerator at 55 degrees Fahrenheit!! Milk must be stored below 40 F. And your pot is not stainless steel?? Looks aluminum to me. You may wish to change pots . Otherwise I loved your recipe and your ability to connect with people. :)
Lori Green I was watching this on my Telly and had to grab my phone and say the same thing!! As a restaurant manager for over 30 years I guarantee you that better be stored at 40 or lower!!! I have the same pan I received from my Nana and it’s aluminum!! Her other items are stainless steel but that pan definitely isn’t!!
I thought that, too. Milk should be at 40-degrees or slightly less when stored properly. I think she keeps it on the counter for a little while to bring it up to room temperature. Other than that--and the aluminum pot--she's a sweetheart--and I enjoyed watching her make it.
That recipe seams easy .. I am lactose intolerant and can I use a lactose free milk instead of real milk or what can I use since I’m lactose intolerant? Any ideas pls
What is the name of the grater you are using. I would like to buy one. Thanks, I love your video, it is the easiest one for Mozzarella that I have seen and your recipe seemed to make more cheese also.
Is there Any reason after following directions I do not have curds?? I did it one time & made cheese however this time no curds. Any advice would be appreciated.
Used the entire tablet of rennet, yet I can't get curd to form within an hour or two using the Junket Tablets, even if i used a whole one. This is my 2nd attempt, first one was using Adam Wesimans recipe. Thought the first time was because of the tablets rather then him using liquid rennet... but no. I used DI water, whole milk homogenized Grade A Pasteurized. Got a thermometer to make sure I'm hitting 90 before I mix in the rennet and the rennet and my Citric Acid are both for sure mixed with the water I'm adding.
A nice project but it is still cheaper to go to an Italian market and buy a ball, salted or unsalted, fresh or stored in water., smoked or unsmoked. Never grated like the crap found in bags at the supermarket. I bought a .63 pound ball yesterday along with other delicacies. Not everybody has an Italian market close enough to walk to, but it is a blessing.
parmesan cheese has corn starch or a potato starch mixed in it. the starch keeps the grated cheese from sticking together, its also great for storing & refrigerating any left over grated cheeses. a little starch goes a long way. dust the cheese lightly with starch, fluff it gently with your fingers tips, place cheese in air tight container & store.
Why all the criticism by some of you? Some of you sound like know it all's. If you all ready knew how to make this mozzarella you would not be watching her video in the first place. This was an excellent video so no need for all the stupid comments.
These ideas are wonderful..I have severe depression from trauma and cooking shows have saved my. Life. Thank you. For wholesome kindness. A rarity.
Cooking in and of itself is very soothing and satisfying. It makes people happy. Try making some different bread without a machine. Love all homemade foods, shampoos, cleaners--just overall a lot better for you and your pocketbook, plus the ingredients are basically found in nature. :-) Be Blessed!
I followed your recipe during shut down and I HAD to find you again. I love how you not only showed step by step you explained everything. Thank you so much
I just completed your recipe with my 10 year old granddaughter.....we had a fantastic time creating crumbly and a bit salty cheese.... absolutely fantastic thank you for your mentorship to other young girls!!!
Love your videos,they are soo easy to follow,going to tell my grandchildren about these. We all need to know how to make things ourselves .Thanks for sharing your recipes!💕
I like your channel, you don't muck around. And thanks for explaining 'why' certain steps are done - so many people don't think to do this in their videos.
Thank you for the video. It was the best explanation I ever had about how to make mozzarella at home.
Personally, I clicked on your link to learn how to make mozzarella cheese, not to criticize your cook pot. Great video! Learned a lot and enjoyed the lesson. Thanks. My like vote goes to you, and subscribed to boot!
P.S. I inherited an identical pot from my Mom when she passed. I don't care what anyone says, whenever I use it, I think of her.
It's clean and not cast iron, easier to monitor temperature and no chance of pot debris interfering
They were alerting her to the dangers of the pot not to criticize her.
I believe I have made a mistake in doing this recipe. I added 1/3 cup water with citric acid. Then 3/4 tablet of rennet at 90° It never set up. Did the extra water cause this????
Lol I love my pots and yes I’ve got the same ones! Old and worn but they work so good!
You're a beautiful and very kind young lady, I truly appreciate your tutorials, please keep them coming!!! Many blessings.
I do have a suggestion , when you take the bowl out from the Microwave Don't use your hands, instead....dump it into the colander and press it with a wooden spoon.
With much LOVE and RESPECT!!!
Almost 10 months later, I finally made this recipe and I wished I would've made it sooner! Thank you for sharing! It is the most delicious mozzarella I've ever had in my life. Now I'm going to make a couple more batches and then get some raw milk and try that.
This is brilliant. You know your stuff girl, you are inspiring me!
I love how your instructions are always so easy to follow :)
This is the easiest recipe that I have seen...thank you so much for posting this video Miranda!
Can you make a video of your lasagna sometime...it looks so good!
I love how you explained pasteurization.
This was an excellent and very informative video. Thank you for showing us and explaining everything so well!
Very cool.
I love watching your videos, you always have unique subject matter.
Thank you! I followed along and made my very first mozzarella last night! Mine also didn't come together, even with a full junket rennet tab and letting it sit for an hour, but I continued ahead, microwaved the result, and got a nice round of mozzarella in the end.
I'm having the same problem having used 3/4 rennet tab but i'm going to continue on and finish it up. I was about to give up on it when I read your comment so now i'm going to just continue on and see what happens! Thxs!
Cannot wait to try this. A lot of other videos I watched made homemade mozarella seem a lot more complicated. I live in a small town where specialty items are not usually available, so I appreciate the use of easy to find groceries. On a personal note- I picked up the Louisiana accent immediately, and paired with the well-used Magnalite pot, I knew we were from the same state! So hello and thanks from Jennings, LA!
Great lesson and so easy to understand. I wonder if you can introduce other store bought cheese types, like you did with the yogurt, to make a cheddar for example. It would be a lot less expensive than ordering specific cultures online.
I've worked in the Food Industry my whole life & made Fresh Mozz many times , but you made it look easy! Outstanding!
Good video. I use a little bit of corn starch to keep fresh shreaded cheese from sticking together in fridge or freezer.
Just made 2 batches turned out great. Thx for the walk thru.
I like how you say "puddin'" :) Sounds like somebody I would have grown up with! This is good stuff; I'm gonna do it!
Thank you for the very informative video, I would love to sit at the table of one of you meals. looks so good. thanks for sharing . take care.
Nice work. Looks easy, maybe someday I will try and make it. Keep the videos coming.
Great video. You're a very good teacher. I watched a lot of these videos and yours is the best by far.
Thanks for sharing, now that is see how easy it is, I will give it a try. This is so much better than store bought cheese.
Hello all the way from North Carolina. I am LOVING your videos. I just subbed to this channel!
I wonder if double gloving would help with the heat of the stretching process? In the hosp. we double gloved to add a second layer of protection, get powdered gloves or add a little corn starch to the second pair, empty and shake the gloves removing the excess, they should slide easily over the first glove.
Awesome tutorial. Have you had any experience making ricotta cheese with the left over whey ?
Good morning .. I'm Saad from Saudi Arabia .. I admire you and followers .. I wish you success and success in your whole life, Lord
thank you. The same to you, God bless :)
Saad,life outside a bubble is so much more,get out my human brother.
Thanks to you I will give it a try. Nice video!
Looks like it turned out awesome. Thanks for sharing
Good class step by step.
I have followed you for years. I am always impressed with how many things you can do, from outside to the kitchen. Who taught you all this.
glad you made a point of saying how to reheat without a microwave oven ... not everyone keeps one of those ... yes they are handy for some things but when trying to save power they are absolutely useless as they are very high power consumers ... also like the fact you made suggestions where to find the various ingredients needed ... beats spending a day wandering the local market to find them
Love all your videos. Thank you for sharing
very simple and well explained, thank you. Subscribed
Good job,my favorite cheese in simple steps, hmmm no not that simple to me ,lol,amazing, thanks.
So great.
We just got a Nigerian dwarf goat.. She will have her baby in May. By July I will be looking for ways to use all that milk
Thank you!!
Great video thanks!!!!! Could share your process on how you made your fresh noodles?
Very cool! (By the way, enzymes are not living things that can’t be ‘killed’, they’re proteins. They CAN be broken down or degraded by heat.) Thanks for the video, I’ll try it.
Thank you. Great impressions! Glad to see that the denaturated (homogenized) milk does not work well for this. Wish more people would shop for non-homogenized only - then the products on the shelf would change too. Afaik this denaturated milk is one reason so many people have problems with milk - no surprise, because this stuff might still look like milk, but it became something totally (unnatural) different! Suggestion: Geting rid of the aluminum pots could be the healty choice - especially with acidic foods.
She literally said it was a stainless steel pot.
Thank you for taking the time to make this video. The only thing about the pot is the leeching of small amounts of aluminum from using anything acidic in aluminum cookware. But it's probably OK as our bodies pass almost all of the aluminum ingested in our cooking and canned/processed foods.
I was thinking that pot is aluminum, not stainless.
Fabulous tutorial, thank you for inspiring me.
This looks great. I think that I have seen in other places you can add vinegar to the whey and make ricotta. If you happen to see this, I would love to know what cheese grater that is!
Thank you for the video! I tried making cheese once before and it didn't turn out the best. Then I watch your video and you had more helpful information and the cheese turned out perfect! I have one question. Have you ever waxed your homemade cheese? If so how do you do it?
Thank you so much for teaching me how to make cheese. What a wonderful informative video. I can hardly wait to watch more. I can hardly wait to try this.can you please tell me what type of shredder you have?
the junket packet has many other recipes including a mozzarella cheese and ricotta cheese which is a cheese made from the whey after cheese making, so cheese after you have already made cheese.
I love all your vids, great job.
Hello from Kurunjang, Victoria, Australia. That was a very good video.
Great video, thanks so much for sharing this!
Who the hell thumbs down on this !?PLEASE tell me what part isn't palatable to you.great video and thanks again!
Someone who was put off by her pronunciation of "puddin" instead of "pudding." It wasn't me, but there are all sorts of enunciation trolls on UA-cam.
Wow! I have a new found respect for that $2.50 bag of shredded cheese. Great video!
important to know that they cheap shredded cheese you buy in the store is actually saw dust mixed with some cheese. lol look it up.
Survival HT so is parmesan! LOL
Ummm?Ewww! And that cheese in Michigan is 4.99 a bag
The 'pre-grated' cheese has an additive that prevents it from clumping. It also messes with how it melts.
Great vid 👍😃✌️🇺🇸🧀
Great video! Thank you for sharing.
always love your videos!
I like your videos, it feels like a friend is teaching me :-) I would never have tried this before but now I'm interested. What is that tablet you add made of?
Also, what kind of shredder is that? Please share an amazon referral link!
Rennet is made from the lining of animal stomachs. It is required for cheese making.
Awesome thank you! I was turning in because I keep running out of mozzarella cheese. I’ll try it out! Question I could use regular store “red top” milk right? Let me know! Thank you.
Luis
Miami, Fl
Yes for this cheese normal store bought milk will work
im glad i watched this . now that's an instructional
Cannot find junket anywhere locally. I found some online, but rennet was cheaper so I ordered some hope to try this soon.
Since I've checked, and nobody else asked (I read ALL the comments first). But, I've gotta ask (even tho I know it's probably not polite to do so)... If you don't mind my asking (if you do, please don't respond), what was hanging on a wooden tree of some sort on the table behind you, drying possibly, and then lying down on the same table later on in the video?
I'm really sorry, but my curiosity has gotten the better of me! Your video was wonderful! I was just distracted part way thru trying to guess what those were! (I'm thinking you may make your own paper? Maybe? I could be so very wrong...)
Homemade lasagna noodles as used in the lasagna at the end of the video
@@SurvivalHT that's awesome! Thank you for telling me and getting rid of my curiosity.
Another use for all that whey is to boil it down until it’s a thick as double cream and caramelised. Purée it smooth and let it set up into Brunost.
Thank you for that suggestion. I am of Norwegian descent and have had it but had no idea how it was made! I definitely will try it.
Loved your teaching method . Love from pakistan. Off all the methods to make mozrella and cream cheese .yours looks too promising
Thank you for writing the ingredient!!
Great video, i am Dutch and subd to your channel for many years. I must say you know very much about allmost anything, i allways learn lots!! And yes your eyes are beautiful!!!
Thank you. Quite interesting. Learned a bunch. Oh wait, got to mention your enchanting eyes. Best
those eyes are absolute killer .. the rest is just as awesome ... but those eyes are mesmeriseing ... super easy to keep the focus there ... and the voice is sooo soothing too ... yeah I'm jealous her boyfriend / husband is one lucky man
That’s awesome! I knew nothing of this. Thanks
Great tutorial, thanks!
That’s a Wagner Ware pot I have the completed et. It’s old antique cookware..I like mine
That is a fantastic shredder
Great video! Would it work if I use powder full fat milk? Thanks
Just curious. How much weight wise does a gallon of milk make? I'm gonna try it no matter with so many diet restrictions now, I am trying to both eat healthier and save at the same time.
Not sure. It was a good amount. Need to make some again and see
I certainly hope that milk is not coming out of the refrigerator at 55 degrees Fahrenheit!! Milk must be stored below 40 F. And your pot is not stainless steel?? Looks aluminum to me. You may wish to change pots . Otherwise I loved your recipe and your ability to connect with people. :)
Lori Green I was watching this on my Telly and had to grab my phone and say the same thing!! As a restaurant manager for over 30 years I guarantee you that better be stored at 40 or lower!!! I have the same pan I received from my Nana and it’s aluminum!! Her other items are stainless steel but that pan definitely isn’t!!
Well, I Was going to comment but apparently others saw exactly what I saw!
Yeah my Fridge is at or below 40 F. If not you need to get it fixed.
I thought that, too. Milk should be at 40-degrees or slightly less when stored properly. I think she keeps it on the counter for a little while to bring it up to room temperature.
Other than that--and the aluminum pot--she's a sweetheart--and I enjoyed watching her make it.
aluminium pot is toxic,when its lots of holes in it.Throw away! or a lot of aluminium comes into your cheese/foods!
I'm from down da bayou and not too many people say puddin. Love it
this was so much fun thank you.
Very nice job
That recipe seams easy .. I am lactose intolerant and can I use a lactose free milk instead of real milk or what can I use since I’m lactose intolerant? Any ideas pls
this is great video, thank you. After you strain that cheese,try to make pizza dough with same water
I love your shirt! Would you mind telling me where you got it? Thanks and God Bless...
Great video. I think you were using a cast aluminum pot and not Stainless Steel. Should b careful with aluminum.
I was thinking the same that pot is not stainless steel.
My mother had the same pot back in the 1950’s.
What is the name of the grater you are using. I would like to buy one. Thanks, I love your video, it is the easiest one for Mozzarella that I have seen and your recipe seemed to make more cheese also.
pretty,smart and talented
Love your videos.
Is there Any reason after following directions I do not have curds?? I did it one time & made cheese however this time no curds. Any advice would be appreciated.
Great video!! thank you so much.
Used the entire tablet of rennet, yet I can't get curd to form within an hour or two using the Junket Tablets, even if i used a whole one. This is my 2nd attempt, first one was using Adam Wesimans recipe. Thought the first time was because of the tablets rather then him using liquid rennet... but no. I used DI water, whole milk homogenized Grade A Pasteurized. Got a thermometer to make sure I'm hitting 90 before I mix in the rennet and the rennet and my Citric Acid are both for sure mixed with the water I'm adding.
great video!
Thanks, love your channel.
Great video! Thanks!
What if you do have cheese making rennet? Do you add a little extra if the curds aren’t forming up as nice as yours does?
Thanks for the video!
Where did you find the microwave safe plastic bowl?
Puddin!!! I love the dialect.
A nice project but it is still cheaper to go to an Italian market and buy a ball, salted or unsalted, fresh or stored in water., smoked or unsmoked. Never grated like the crap found in bags at the supermarket. I bought a .63 pound ball yesterday along with other delicacies. Not everybody has an Italian market close enough to walk to, but it is a blessing.
If I had a farm with a cow or goat I would do this, store down the street filled with experts, NO.
I like your cheese grater. Where did you get it?
Amazon
What a capable and impressive young woman you are! Thank you for sharing your technique. :)
hi,.... great video ... just curious ... ? what you making on the table ... hehehehehe ....
parmesan cheese has corn starch or a potato starch mixed in it. the starch keeps the grated cheese from sticking together, its also great for storing & refrigerating any left over grated cheeses.
a little starch goes a long way. dust the cheese lightly with starch, fluff it gently with your fingers tips, place cheese in air tight container & store.
Mamagoose you could probably get a piece of Parmesan cheese and grate a little to add to the mozzarella and avoid The additives.
I thought for homogenized milk, one needed to add a 1/4th TSP of CaCl2 per gallon???
Love your videos lol But doesnt the microwave kill off all those enzymes and everything you were talking about?
Very good video thank you so much for your time