30 Minute Homemade Fresh Mozzarella Cheese
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- Опубліковано 29 кві 2019
- That's right, you can make your very own fresh mozzarella cheese at home and all you need is 4 ingredients (if you don't count water as an ingredient) and 30 minutes. That's how easy it is. Think of all of the amazing caprese salads and delicious loaves of cheese laden breads await you after making this. Think of it as a recipe for many recipes. These are all good things.
Liquid Animal Rennet: amzn.to/2XSCdEw
Liquid Vegetabal Rennet (vegetarian): amzn.to/2DHvlSL
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Ingredients you'll need:
1 gallon (3.7l) whole milk (ideally NOT ultra pasteurized)
1.5 teaspoons (8g) citric acid
1 cup (250ml) water
1/2 teaspoon (3g) liquid rennet
1/4 cup (60ml) water
1 tablespoon (8g) kosher salt - Навчання та стиль
Alright, going to defenetly make these, just waiting on my dad to come back with the milk. Been 7 years now so any minute.
I’ve been waiting 18 years
@@josephneff2199 it’s been 84 years
Yo my dad went to bring milk he brought another mommy
Found him after 35 years. He got lost in the mall, remarried and now i have a brother and sister.
@@colonelsanders1617 think hes dead bro
I love this chanel because he never forget metric buddy
Metric is the best
@@BenjaminRonlund metric because its more logical is though
Mantap Bli..
America is metric where it counts (industry, science medicine etc etc) however our imperial system works extremely well and is very consistent the fact that it's still in use today lends credence to that. The UK likewise uses two systems but no one gives them a hard time about it.
@@BenjaminRonlund imperial because base 10 is arbitrary.
Me: “Mom wake me up early tomorrow”
Mom: “Big plans?”
Me: “I need to get granulated citric acid”
@@ladaminuetkittens5216 It's expensive in small amounts, so I just spent a LOT of money to buy from webstaurants store to make sure I have a good supply for the rest of my life, but it works out to 18 cents an ounce. I also use it for bath bombs.
Idk about where yall live, but we have small affordable packets of the stuff next to the baking power in our stores
@@thingonometry-1460 I've seen it near the canning goods (like vinegar, pickling mix, etc.). But I'm pretty sure you don't need this exact thing. Traditionally, cheese is curdled with either lemon juice or vinegar.
@@ladaminuetkittens5216 But that requires shopping at SyphulusMart... Darn autocorrect I meant Walmart.
@@AhNee dafaq, this shit is cheap
Thanks for this Josh. As someone who is finishing up culinary school, I was taught this process and had it hammered in through yelling, trial and error. Thank you for explaining it so calmly and detailed!
maybe go back to your school and tell them to quit yelling at children.
@@jerbear7952 that’s usually how a kitchen is even when it’s not at a school.
@@liviwaslost
Lmao Gordan Ramsay reference
@@jerbear7952 I mean they were probably adults since it’s culinary school but yeah, screaming doesn’t help with learning
@@liviwaslosta good kitchen in a resturant people want to eat in they don't scream angry on each other. Higher voice so people hear when load one thing but they don't scream becouse that make custumers leave becouse you aggressiv. Also the staff should leave when not get more respekt from you then that
“Oh this should be easy 4 Ingredients”
*Raw Milk*
“Alright I got some”
*Granulated Citric Acid*
“bITcH”
It's not that difficult to find tbh.
@@imjustlikedenji5954 bruh the point is they didnt have it with them
@10,000 subscribers without videos fuck
@@imjustlikedenji5954 that swear has 4 letters
Amazon
I needed to write this down for my own use and thought I'd leave the recipe here:
Fresh Mozzarella
1 gallon (3.7l) whole milk (NOT ultra-pasteurized)
1.5 teaspoons (8g) citric acid + 1 cup (250ml) water
1/2 teaspoon (3g) liquid rennet + 1/4 cup (60ml) water
1 tablespoon (8g) kosher salt
1. Make Citric Acid/Water Mixture
2. Mix Rennet/Water mixture
3. Mix milk/citric acid in a large pot, stirring vigorously until completely incorporated
4. Heat milk / Citric Acid mixture on medium low heat stirring occasionally until mixture reads 90 degrees Fahrenheit
5. Immediately remove milk from heat and, while stirring, incorporate rennet mixture. Once you start mixing start timer for 25 seconds and continue stirring until timer goes off.
6. Add lid and let rest for 5 minutes.
7. If solid curd has formed cube curd with knife (crosshatch pattern). If no curd let rest until curd has formed.
8. Heat slowly, gently stirring on occasion, until mixture reaches 130 degrees F.
9. Remove from heat at let stand for 5 minutes.
10. Remove curds with slotted spoon into a strainer. Reserve whey.
11. After 15 seconds of draining pick up curds and gently squeeze out excess whey.
12. Now it’s time to season/temper
a. Add salt to reserved whey and stir to combine
b. Place drained curd into a bowl
c. Heat up seasoned whey to 180 degrees Fahrenheit
d. Pour over curd and let stand 15-20 seconds
13. Now it’s time to fold/shape
a. Stretch curd and fold 4-6 times until homogenous.
b. Ball out portions
c. Place balls into room-temperature whey
d. Serve within 3-4 hours or wrap in plastic and freeze/refrigerate.
Very kind - thank you!
Good idea!
You're a legend
Thank you !
many thanks
When you squeeze excess whey out of the curds, don't squeeze them too much, or you'll arrive at provola rather than mozzarella.
Thanks for the excellent guide.
Just made this! You have the BEST tutorials!
Ordered the rennet on Amazon, but forgot to buy some citric acid, so I replaced some of the water with lemon juice. I hope it still turns out okay!
Update: can’t believe I made cheese! This was fun! I did make a couple mistakes though.
1. If you want a soft, moist cheese, do not squeeze out all of the whey when you strain it. It’ll result in a harder, dryer cheese.
2. If you’re going to halve the recipe like I did, do not halve the salt. I only had a half gallon of milk, therefore I halved the entire recipe. I used only half the amount of salt in the whey bath and my cheese definitely lacked flavor. Next time, I’ll use the full amount
thanks. how much lemon juice did you replace with the citric acid?
Can you give the exact measurement of the lemon juice? Thanks a lot!
Thanks for the tips! What amount of lemon juice did you use in replacement of the water?
How much lemon juice?
@@basmagad2560 I’m sorry, I made this so long ago so I really don’t remember. I imagine I didn’t use a lot of lemon juice though. Maybe a teaspoon.
"Just four ingredients!"
Ooooo maybe I can make this during quarantine! I'm craving pizza...
"granulated citric acid and liquid rennet"
oh.
Amazon
You can use lemon juice instead of citric acid and rennet
Vinegar or lemon juice will work just as well.
I made it with lemon juice. Sake procesee just replaced citric acid and rennet with lemon juice, same quantity
I ordered em off Amazon and got it real quick. Citric acid at most stores
That moment you realize cooking is just edible science
not only.... you need to do it "with love" so that it becomes delicious ;)
@@starther im not making love with my edible science
@@slim5481 that is not what I said. You have to put love into what you're doing. You can definitely taste the difference between a meal cooked with love or without!
@@starther i know i just wanted to make a joke
@@slim5481 I figured that ;)
Omg it actually worked! I've just finished making it, and I can tell you making this cheese was an emotional rollercoaster, I went into it expecting it wouldn't work then went it first started forming the curd on the top I thought wow maybe this is actually gonna work, then once I strained it out I thought on no this is going to turn out like cottage cheese (like I'd heard a lot of other comments say) and even when I was trying to squeeze it and shape it still seems like cottage cheese but then I just squeezed as much liquid out as I could and pushed it together and it actually started to look like yours. Thank you for this amazing recipe if I wasn't already subscribed I'd subscribe again (I also tried your loaf of bread and it worked really well too)
I know exactly how you feel hahahaha everything you described was what I experienced too! Tried making it many moons ago and failed…today was a success on the 4th try hahahaahaha such an accomplishment
@@josipmalkoc8382 well done mate, I'm sure it was worth it, I know it was for me :)
@@joshc7725 how much the cheese produce and how much the milk needed?
@@bocahdongo7769 I'm I'm the UK so idk it's probably different everywhere else in the world but I used x2, 6 pint bottles of milk, the blue lid (full fat). That made me about 2-3 times what one packet of mozzarella is in the shops. It's not much but it's worth it for how good it is.
@@joshc7725 cheers bruz. Tried some this morning and found it was on the dry side :( practice makes perfect
I made this tonight. I followed your directions to the "T". It turned out great! I ordered the citric acid and rennet from Amazon. I may have squeezed too much of the whey out, because it was a little firm. I also may add more salt to the whey... I just salted it pretty heavily after I cut it in slices. Overall, I love your instructions. You are definitely my "go to" video chef!
„you only need 4 ingredients for this“
„first you need 4 ts of plutonium“
I know right smh
I mean making cheese is harder than just boiling milk and adding lemon
you think citric acid expensive or hard to find? wtf
Vitor Rossini Gonzalez
cmon citric acid and liquid rennet are not ingredients which are that easy to find
@@emanuel8410 Do you even know what a citrus is?
This video walked me through making my first ever batch of mozzarella using milk from my very own goats, and the result (combined with homemade dough and homegrown tomatoes and basil) was the greatest pizza I have ever had in my life. Thank you so much.
I aspire to live this life 😍❤❤
Your living the dream my friend
@@ofisblagoevgrad6424literally go up to any rancher and ask if they have goats you can buy
Show off
@@sakuraesther6309 Bitter
Just wanted to say, you’re the only all-purpose UA-cam cook that I respect because you respect the traditions of the recipes you’re teaching and truly understand the WHY to those traditions.
Amen!
Definitely! The best all-around UA-camr cook, in my opinion.
After watching a million videos, I chose your method because all your other recipes have worked very well for me. I made my first mozzarella last night. I'm happy and grateful. Thank you, Joshua.
First step: Wait for dad to come back with the milk
Then send him back to get citric acid and rennet.
Oh, well then some of us may never make mozzarella
oof, lol
guess i cant make mozzarella ¯\_(ツ)_/¯
But he never came back 😔
Fresh mozzarella, tomato, basil and balsamic vinegar on a crusty Italian bread was my favorite pregnancy sandwich. Watching this made me miss that! (the food, not the pregnancy)
LoL 😂
LoL.. I thought u miss the pregnancy tho 😂😂
Why are you calling it a pregnancy sandwich ? You didn’t even add fetus in it
@@RazaQadri thats fucked up bro
@@RazaQadri
But the pregnancy sandwich....
K then
An Iron Chef styled chef-off between you and Babish would be legendary. Heck, throw in any other content creator in the same category and you’re talking a whole new avenue of amazing content. No really, these videos are great and you’re such a positive force on this platform. Thanks for the incredible, easy to follow recipes.
Haha he would crush babish. Josh is a trained chef remember, babish is learning on the job
Amazing directions! I tried to follow a blog post on this… and didn’t do so hot cuz it was nothing but ads popping up, and messing with my flow! This was superb! Thank you!
Watch the video a couple times before you ever start the project then when you start you should be able to do it easier
I love homemade mozzarella. It's whey better than store bought
Kin punny
That joke was whey past cringey
Kin and you’re whey dyslexic
@Ronald Mcdonald *you’re
Ronald Mcdonald says the dude who said you're wrong
I can now realize my dreams of handmaking a pizza with my own dough and sauce and mozzarella and then baking it on my pizza stone while sipping a cup of iced tea, occasionally gazing out into my plant covered balcony overlooking the sheer cliffs of Newfoundland.
Now all I need is a house overlooking the sheer cliffs of Newfoundland, some plants, and a cup of iced tea.
@Bernie Sanders this kind of mozzarella is used in Naples to make real Neapolitan pizza, they just let it drain a bit before using that. You really don't want to use that unfortunate and cheap American "low moisture" mozzarella which in the end is not mozzarella at all.
You can acquire it with only one ingredient:
Money
Just wait till he makes a house overlooking sheer cliffs out of 4 ingridients
@Bernie Sanders You really don't to use low moisture mozzarella for pizza. If you look at the Bon Appetit series "Making Perfect" they used fresh mozzarella that they made for the pizza.
What about milking your own buffalo?
Made it for the first time. SUCCESS! they came out perfect thanks for the detailed instructions.
Making this today...have watched the video 1/2 a dozen times, bought the cookbook and have all the ingredients. So excited as the tomatoes are popping and the wine is flowing. Cheers
Oh my god, now I am going to make sourdough pizza and the mozzarella. Oh my god.
Parvathi Anantha Chef mode *activated*
Sounds like a plan, Parvathi.😄👍
I personally find this kind of mozzarella (fresh) too "wet" for pizza, but it does taste good. Better to have it on it's own tho :P
I'm coming to your house! LOL!!! Grilled sourdough mozzarella cheese pizza sandwiches!!! I'll help!!! :-)
Do it!!!
To all the Americans saying how strange these ingredients are: the Walmart by my house carries both citric acid and liquid rennet. If Walmart has it, it ain't exotic.
WHERE THE HECK DO YOU LIVE I NEED TO KNOW
Lol we went to 6 different stores and could not find any rennet.
I live in a small town and the closest grocery store to my house carries all this stuff.
Leland Unruh in Italy u find them in every store, together with the fresh mozzarella 😂😂😂😂
But we dont have it now..... was everybody's reason for the thumbs ups
Thank you! My first try turned out pretty good and I'm confident I'll do better with practice. Can't believe how easy it was.
I just made this. I followed your recipe. I left my mozzarella in the whey liquid and it was Amazing!!!!! It was so delicious!!! Thank you!!!
I know an easier way to make mozzarella and with *one* ingredient:
Money
Alec’s Stuff hahhaaa this comment SENT me
Alec’s Stuff 🤣🤣🤣brilliant!!! 👍
🤔🤔🤔. We are missing the person who missed the joke is is angry for no reason, i guess ill be that person.... MONEY? YOURR RIDICULOUS. WOOF WOOF, BARK, KEYBOARD WARRIOR, KEYBOARD WARRIOR. dumbass.... annndddd scene.
Omg I tried it and it worked I put some money in a pot and just left it on high heat 3hrs later I had cheese! 10/10 would do again
James Joned thank you
“Whole milk”
Aight, sure no problem
“Granulated citric acid”
well... he did say that it’s at health food stores so sure
“Liquid rennet”
BOI
@@kezif that's what she said.
@@raj48067 I dont think you understand the definition of comedy
That was the worst attempt at a joke I have ever seen in my life
@@raj48067 lmao
@@stalememe4763 .
They cell citric acid in major supermarkets here in Aus, idk about rennet tho
I have honestly always wanted to do that - you make it look so easy!
Thanks Joshua... I’m working on completing all your vlogs, I’m learning so many things!
Again... perfection. I wasn’t really even into cooking before I found this channel. Now I have a fridge full of stuff I bought because I’ve been watching this channel for two days straight.
Chuck Under Fire this is the kind of stuff I love to read. This is Sosososo important to me and a big reason for these videos. So happy for you and the new cooking inspiration! Hope to see some dm’s from you with pics of what you’re making. :)
That's so lovely. Hope it inspires you to get cooking :)
Thank you for saying the metric measurements. ♥️
Well since the whole fucking world uses métric I think it's a must, but yeah It's cool he did, i hate when people only uses f or c
huh? metric?????? what's that
@@hydra__yt dumbass
@@okie9025 dont you love when you fall for bait
@@msergio0293 considering most his audience is probably in america, it is mildly surprising he uses metric.
im gonna do this with chocolate milk and no one is gonna stop me
I just found and love your channel. I’ve made a few things now and every one has turned out great! That’s for the good info and awesome humor!
I tried making this one day and everyone looked at me saying “that’s cheese it’s so unhealthy I’m not eating that” then like a few hours later the same people ordered pizza for delivery. (I’m not joking...)
@@lanestratarots made me laugh
RUDE.
More mozzarella for you :)
Wtf kinda people do you live with?
"Then get the FUCK OUTTA HERE !!" Should've been your response
Ppl are surprised by citric acid when there's RENNET next. What the hell is rennet....?
Enzymes
Stomach juices from animals like cows and goats
Carla Laris cheese is is so gross and delicious
Citric acid is basically what makes lemons sour, but they’re not worried about rennet??
@@cl3957 holy shit no they bottle that stuff? 😭
Joshua, thank you for adding the metric measurements! Very helpful 😁
I definitely have to make this! Thanks for really good instructions.
This guy just told us how to make one of the best cheeses in existence and u dislike it
Mikael Eagles they’re mad bc they can’t find the ingredients 😔
Cause it's nothing like the original
No he didn't. Mozarella takes over 20 hours to make.
Yah ikr smh I hate it when ppl do that
@@Craftee6 20 hours? No it doesn’t.
I love the fact there is no music and the sound quality is perfect. It does make a difference when you try to learn.
AMEN!!!!! when there is music..... it sucks big time. I CANNOT WALK AND CHEW GUM. I CANNOT PAY ATTENTION TO THE INSTRUCTIONS WHEN THERE IS MUSIC PLAYING!!!!! WHEN ARE THESE PPL GOING TO LEARN THIS???????????
Unless you're Vsauce
Made these today. It was pretty easy, but honestly Joshua, you make it look easier than it is. But you make everything look easy. 😂 I ended up splashing the whey all over my counters. It was easy enough to cleanup, but it was a mess. Thanks for the step by step video. I have a raw milk source now so I couldn’t pass up trying this out.
I've got to try this. I love fresh mozzarella, cucumber and tomato salad, drizzled with olive oil and salt and pepper
Me: I gotta sleep early today, because I have to get up early
UA-cam at 2am: _Hey, you wanna see how mozzarella is made??_
Carl Johnson haha 3am here
Hahaha why are we like this 😂
Pizza mozzarella. Pizza mozzarella. rella, rella, rella, rella. Pizza mozzarella. Pizza mozzarella. rella, rella, rella, rella. Pizza mozzarella. Pizza mozzarella
@@ethancockrell1360 is this some kind of joke or reference wich I don’t understand
Hahahaha yo that’s hilarious
"Nothing too fancy"
*1 minute later*
"GrAnULaTeD cITriC AciD"
really? that's really easy to get overhere
El culo mío eSaY tO gEt HeRe
ok zoomer
Isamar Almeyda 😂😂
@@isasock2346
It's easy to get citric acid almost anywhere, my dude. You should be able to find it in your local store, assuming you live in a fairly developed country.
Even Rennet is easy to find in developed countries, although it can be a bit tricky to get a hold of in places that enforce halal and kosher tradition, because it's enzymes extracted from animal stomach juices, meaning the animal has to be slaughtered according to said tradition.
I found it so satisfying when it stretches 😍
So pleased that this worked. The last recipe I used, from a source I trust, REALLY let me down.
My favorite restaurant makes fresh mozzarella in house. I had no idea it was so easy.
This stuff is amazing on bread with fig jam, prosciutto and topped with a little sea salt 👌
scaddabush?
@@dhanusha15 yup
It's good on pizza too!!
Joshua: Mozzarella is a nice cheese that really accompanies a nice fresh tomato with freshly torn basel-
Me: Pizza
Basil
🌿
it's called caprese and depending on the ingredients it can actually be extremely tasty
Also olive oil to the fresh tomato and basil
Pizza is the only reason I’m watching this video😂
Just made this. Super nice. Took like 30 minutes. Thanks once again!
I purchased your cookbook can’t wait to get it! I’ve tried several of your recipes and they always turned out perfect!! Thanks for all you do!
"I can make mozzarella at home?" Never leaves the house again.
We gotta invent a teleporter
You predicted the "
*Virus*
I followed the instructions exactly, and it turned out great! I applied kosher salt directly to the curds, and it tasted great. Thanks
Just wrote all this down. My nephews 12/13 are getting into cooking and I’m a chef so I’m more then excited. We are making margherita from scratch. Basil and tomatoes from the garden, pizza on the grill! Should be fun!
I don't have a microwave and I've found that a double boiler for the salting and pinching actually works real well. I don't have asbestos hands, so it makes it easier to control the temperature.
For the people who don't have have rennet and citric acid-you can skip rennet you just need unpasteurized milk and you can replace citric acid with lemon juice or vinegar:)It will still turn out amazing i have tried it
That's going to become cottage cheese not mozarella. Still good but not mozarella.
@@sagadabeans is it still mozarella if I only used citric acid without rennet?
@@coconutoil1614 no. It can becoming stretchy and melty as long as you don't exceed 40° while heating but it won't be mozarella
@@sagadabeans ok, thanks!
I made it with vinegar because I didn't have the other ingredients on hand. It turned out great except I sqeezed out to much of the whey, so it was a tad stiffer than I like.
I’m lactose intolerant but you bet your ass Imma make this and end up in the ER. I love mozzarella.
The fact that 1 of those cheese balls you turned is over 3 bucks at my local Walmart this is pretty amazing. Or at least as long as I kept making enough cheese to justify the cost of the rennet. Great video
Just tried this today. Outstanding!
I normally don't comment on videos, but for this recipe I have to make an exception. It's just absolutely brilliant! I made mozzarella, butter, preserved lemons and fermented chilis for the chili sauce and It's all just ridiculously easy and tasty ! Thank you so much for showing us how to make delicious food from scratch! 😊
I love your videos. Very easy to understand and actually soothing to listen to you.
I made mozzarella for the first time and stirred too vigorously and ended up with small broken curds but hey!! I still got cheese 😁
Those were awesome episodes. Raw, good editing right after you got the hand of it. Well done bro.
I LOVE LOVE LOVE how fast you demonstrated how to make cheese in only took 6 minutes. You told me more in 6 min. than those long chitty chatty videos. Just give me the facts. Thank you so much. Thumbs up, heads up and here I go to the kitchen.
Josh: Cooks food for friends
Friends: Eat delicious food
Josh: Has asbestos hands
Friends: Die from Mesothelioma
At least they or their loved ones are entitled for compensation
what does he mean asbestos hands?
@@elizalaguera Hands don't feel the heat quickly (sorry for bad English)
If you or a loved one has been diagnosed with Mesothelioma you may to be entitled to financial compensation.
@@davideranieri5553 I HAAAAAAVE A STRUCTURED SETTLEMENT AND I *NEED CASH NOW!*
Thanks for the instructional video. I followed your instructions and made awesome cheese! By the way, the whey has so many great uses. It is awesome to cook stews, rice, beans, and more. Nothing wasted.
AAAAAA JOSHUA THANK YOU! it worked!
Also for everyone who is not whole food shoppers, but are walmart shoppers, great value milk works perfectly lol
Just made this yesterday. Turned out perfect. I made a half batch and it yielded about 193 grams which was enough to make three small pizzas.
The homemade mozzarella with homemade sourdough pizza dough with homemade pizza sauce was a huge success. 🎉
What kind of milk did you use? Just whole milk?
0:34 you can *see* the disappointment on his face
.
.
.
really excited to try this by the way, i love fresh mozzarella
Someone call Alex the French guy ASAP!! 2 weeks vs 30 minutes 🤷♂️🤷♂️🤷♂️
Lolol... that's what I was thinking 😆
That's because Josh here uses animal rennet and Alex used bacterial rennet, and the animal thing is basically mammalian enzymes, which break down the milk proteins. The bacterial rennet is a culture of bacteria that needs first to develop and grow and then it starts working its magic. And that takes a lot more time. Basically.
@@nikolaymandadzhiev178 Alex the french guy would've been very proud of you
@@nikolaymandadzhiev178 Are there advantages that come along with using bacterial rennet in place of animal rennet? Cuz it seems to me that otherwise everybody should just use the faster more forgiving stuff.
Derek Warner flavor
This is so soothing to watch 😄
Hey Joshua cool video 👍
What do you do/make with the left over whey?
For everyone wondering, you can use liquid vegetable rennet too as a substitute. Some cheese companies such as Tillamook and Cabot use it to make vegetarian cheeses.
Vegetarian cheese is not cheese. Just like almond milk is not milk. Have you ever seen nipples on an almond?
@@davidmariesahess234 LOL you seem to be misunderstanding the difference between vegetarian and vegan cheeses. Vegetarian cheeses are those made with rennet that does not come from animal sources such as the stomach lining of cows for example, and instead uses microbial or other sources of rennet. Vegan cheeses on the other hand are those made with different types of milk such as soy or almond. Vegetarian cheeses are very much made with the same type of milk as regular cheese, and just use a different coagulation agent.
Guy was talking about rennet ( enzyme). Not the milk source, Einstein .
“mozzerella in 30 min”
*cries and laughs in molly and carla*
Watched that episode where the two went freakin’ Italy and man, feel bad when they tried really hard to make cheese. Though it paid off with a really good pizza.
Josh really snatched their wigs with this one.
Yummo, can't wait to make this 😍!
I tried three different goat milk recipes which I found online and the recipes did not turn into mozzarella. I was determined to succeed and came across your UA-cam video. I followed your instructions and am happy to report that I made the PERFECT GOAT MILK MOZZARELLA. It was delicious! Thank you for explaining and demonstrating the process so well.
OMG Yes! I needed this recipe ages ago! My pizza making game is gonna get a level up!
This recipe yields the best homemade mozzarella I've made so far. Used it at work today and it turned out wonderfully.
Omg I just made this and was so dang good!!!! Thank you!
This looks easy with these great instructions.
My man, you are the best food youtuber in these streets. Keep doing what you're doing !
Mozzarella is my absolute favorite cheese and you just showed me so simply how to make it. Thank you.
I have been making more and more stuff at home, and it’s ALWAYS better.
I’m doing the mozzarella for my first time today. I already make my own poolish and pizza dough. I make my own pizza sauce from our canned tomatoes and herbs from our garden. Mozzarella is next.
This is a great channel I stumbled on yesterday. I’m currently awaiting the right flours to make my sourdough mother dough from your video.
Great job.
Excellent stuff
I always say things are easy too...
Mostly because they usually aren’t that hard, but also because of passion. If you are passionate about what you are doing, it doesn’t feel like work.
After being a 30 year meat dept manager, I’ve been retired for 3 years now, and have started living off grid. Big garden. Steer. Pigs. Chickens. And have really gotten into doing all of those things and cooking as well as I can. If you throw passion into it, it’s gonna be better.
You the man, kid!!!!
Like you do!!!
(Coach speak. I also coached various youth athletics for 20 years)
👍🏽
Made it today and it turned out awesome
This is by far the best recipe I found for making mozzarella!
Just follow each step to the letter.
I experimented with half gallon 2 litres of fresh buffalo milk instead. Yields approx 180gm of cheese. I used tablet rennet instead of liquid.
Tried with cow's milk as well. Wasted the whole batch.
Here are few things I observed..
There will be a slight variation in how the milk curdles depending on the quality and fat percentage of milk.
Also, after the cheese forms a lump, the more times you stretch it and keep it dipped in hot water, the more harder and dry it will get. The moment you feel its getting a bit tight while stretching, that's when you remove it from the water and form a ball. It has to have certain amount of liquid in it to remain soft and easily tearable afterwards.
Else it turns into a rock!
Seriously, thanks for the extra tips - I was hoping someone had tried this and had wisdom to share!
Big help! Thanks much😄
Everyone commenting how granulated citric acid is unheard of but its at grocery stores
The Walmart on the corner here has both citric acid and liquid rennet. If Walmart has it, it ain't exotic.
@@SimonWoodburyForget this is better trust me
It's not at most, actually. Except maybe in big cities, and not everyone lives in a big city.
@@AhNee i live in an small town with 7k people and both the only grocery stores near me have citric acid. Rennet is much harder to find tbh, not sure why most of the complaining here is on the citric acid.
Made it today followed directions got an excellent first time result .. thanq great tutorial vidio
Wow this is great I can’t wait to try it this weekend
Yeah i agree with Josh. This cheese is abcurdly good when you make it yourself and it is whey better than store bought.
Curds and whey. Humm, so now I finally know what Little Miss Muffet was eating before the spider scared her.
These days we call it Cottage Cheese.
The tip on not over stirring the rennet seems to be a key. Reviews of the Rennet products have many one star reviews due to failure to curd. Good Job! Subscribed!!!!
Thank you, I’m going to get supplies and make this cheese! 🌹
Awesome as always. Ricotta cheese next and then after that mascapone please 👍👍👍👏👏👏😋😋😋👌🙏👌
omg yes please!
Sony Droid he has a ricotta recipe already! ua-cam.com/video/O-B2TEm2TYE/v-deo.html
@@abigail7190 thank you abigail!!!👌👌👍👍😋😋
Sony Droid its Mascarpone buddy
@@DvLnDsGyZ lol I just saw ur comment .... What a coincidence
“Raw milk is also fine”
*FDA wants to know your location*
Lol Right? I was thinking the same, how do you get it if raw milk is outlawed in the USA? Lol we're pretty mutch stuck with the types of milk that he advised against for cheese making. I've tried with regular whole grocery store milk just now and got like 1/100 part of a curd ratio out of a whole gallon.
What is wrong with the US
Illegal milk lmao
Pamafa 3 It has bacteria in it which can make you *very* ill. They boil it to make it pasteurised which gets rid of most of the bacteria.
Pamafa 3 Alright! My other comment was just stuff I have heard from online. Sorry about that!
@@sweetanzu2231 No worries!
My comment was also incorrect😅
Pasteurized Milk is "boiled" at 60°C
Sterilized Milk is "boiled" at 120°C for 20 minutes and UHT at 150°C for a couple seconds.
I followed exact and I made some pretty good cottage cheese. Never solidified like yours but it taste good anyway.
I bought the ingredients and can't wait to try this!! 😎
Me: watching with earbuds and forgetting I had volume turned up
Joshua: “I GET IT THAT CHEESE MAKING SEEMS PRETTY EXTRA”
Me: ☠️☠️☠️
For anyone asking about the rennet, it can be found in pharmacies. For citric acid, it exists with spices and rice and stuff in the supermarket.
I made some, it is really easy and lovely, thanks
I'm definitely going to try these.