The satisfaction you get by making your "own of anything" you never thought you'll be able to get it done at home, but you actually do it; does not ever compare with the same thing you get from the store, together to acquire a new knowledge. I personally feel so independent in many ways and creative that I rather make it at home than buy it, unless I'm in a total rush. So, thanks a lot for teaching the world such a beneficial thing. Totally amazing!
Thank you for posting this! I have tried three times to make mozzarella, but failed each time. Could not find a recipe that worked for me! This one turned out right the first time! It is so yummy and has a great flavor. I used 1/2 tablet of rennet instead, and used the leftover whey to make ricotta (which was super easy!... just heat the whey to boiling, cool to 140F, and then strain.) I'll be using the rest of the whey in place of water in my bread recipes.
I learned that trick for washed lettuce for tossed salad years ago. Worked great! For the lettuce, you can just leave it in the pillow case until you're ready to mix together the salad. Very effective way to get water out and fun, too!
This recipe worked so well! I managed to make it perfectly fine with homogenized 3.25% M.F. milk and it was delicious. I do agree that the temperature and ratios of ingredients are likely key factors in being successful. A digital thermometer definitely was helpful.
The easiest recipe and best explanation on all of UA-cam or Google. This actually worked BETTER than instructions that came with my rennet. You can also use thermophyllic culture - which creates its own citric acid (lowers ph) but takes an extra hour. Your recipe done in the microwave is just as good as the 3 hour method. I've tried both aft er being aprehensive - no difference done in the microwave
Hi everyone, Mike here. First of all thank you for all your comments, and apologies for not having the time to answer each of them. It's been a few years since I posted this video, and there's a few comments that seem to keep coming up time and again, so for fun I thought I'd address them here: 1) USING A CHEESECLOTH. By all means do so :¬D). The first dozen times I made the recipe I didn't have any around so I just used my hands and it worked out fine. Ironically, when I finally did remember to buy some and try it out it was a disaster - there was a ton of the curds stuck in the fabric and it seemed like I spent more time scraping stuff out of the cloth than anything else. Now - I'm 100% willing to admit that I was probably doing something wrong - didn't use enough layers of the cloth, didn't squeeze long enough, who knows. All I know is if it works for you then go for it... 2) USING A MICROWAVE. C'mon - really?? To me it's the same as people reacting to the fact that I use mayonnaise in a Cesar Salad Recipe (ua-cam.com/video/9oDfEzWFeQk/v-deo.html), and freak out. The point of these recipes is that they are simple, repeatable, and use ingredients and tools that are accessible to most people. If you want to try and use some other method to heat it, please do - I can't vouch for the result though... 3) USING THE RENNET. I think this is a great idea, but when I tried to make ricotta from the whey, after a bunch of effort I ended up with a golfball size bit of cheese. For me it just wasn't worth it, but if you can get it to work then please share in the comments. And again, I'm fulling willing to admit I may have been doing it wrong. Thanks again guys, happy cheese making!
One very important thin to know about rennet: Once you stir it in, move the pot off the heat, then DO NOT TOUCH THE POT UNTIL THE RESTING TIME HAS PASSED! Jostle it in any way will cause it not to set! Do not be tempted to peek and see if it is ready sooner! Been there, done that! Also try heating the milk a little warmer, I have seen other recipes that say to heat to 105-110°. When time is up, if you don't see solid curds yet, do not touch; wait another 20 minutes or so before checking. The temperature of your kitchen may also affect the setting of the curd. It prefers a warmer room.
that really is the best way to serve Mozzarella! I served my favorite Mozzarella the same way for my uncle, because he never tried it fresh before and he fell I love with it. we eat it everytime I visit him now!
Really enjoy the way you teach, and your voice is so pleasing. I’ve made the Ceasar dressing over and over, it’s phenomenal. Please continue to share more recipes Mike😊
omg i have a real urge to make mozzarella but didn't think there were any stores near me that sold the right ingredients but you live in calgary which is only 2 hours away from me!! THANK YOU IM SO GLAD I RAN INTO THIS VIDEO
i just replaced the citric acid and the rennet tablet with white vinegar instead. drained it in cheese cloth and microwaved it as above. I am enjoying it right now.
thank you, thank you, thank you! made it look easy and fun. just made ricotta and i was blown away. mozzarella this weekend.best video ive seen for a step by step how to make mozzarella. btw you can also just add the same water back to the cheese insted of the microwave. just bring the water to a biol and poor a small amount to the cheese
Thanks for answering. I have a store in my area called Jungle Jims and they make it there and I asked about storing etc she said they had been experimenting themselves on leaving out, refrigeration and even freezing. And like you, she said the creaminess lessens but cooking with it showed no difference. Thanks again.
I made this and it turned out wonderful! My first time making home made fresh mozzarella cheese from my Jersey cow. Awesome! Now for trying ricotta cheese. Thank you for these videos.
itz fun to make your own things. sure you can buy it from a store, even the ones that make it fresh daily. i dont think many of these recipes are for saving money, but to make something fresh at home, knowing what goes into it. they also taste really better.
I loved your vid, thanks! I am definitely making your recipe. I recently got into making my own cheese, starting with feta. It was so easy that now I want to make different types. I can't wait to make caprese salad with my home made mozzarella!
Thank you for doing this. It looks awesome, easy to prepare and after the initial expense of the rennet and citric acid, cheaper than buying it. My question is the shelf life. On the off chance we don't eat it all up in a day or two, how would we store it and for how long. What would clue us that maybe we need to toss and make another batch. Thanks in advance.
I'm totally doing this! The only critique I have of the video is that I wanted to actually SEE you enjoy the cheese afterward. Guess I wanted to live vicariously through you eating it as well...my mouth is watering as I type.
+Michael Kilburn Well, I did try that a couple of times and the result was an extra hour or so of cooking and all I got in the end was a pile of ricotta that was maybe the size of a ping pong ball :¬D) So I haven't bothered since
Boca cinni ... is the recooked whey .. it means twice cooked ... and it goes better on tomatoes than the fresh mozarella ... and the final left over is great in bread for the liwuid .. a more wholesome and long lasting bread as well
Dont let the YT trolls bother you. They are ever present here. They live only to complain, and it is all they know how to do, but they are real good at it. I just ignore their particular version of insanity, because what they want is to start an argument. They seize upon any response, to feed their desire for trouble. It is quite sad, actually. Thanks for posting, even though the trolls are always attempting to destroy.
If you bring the whey up to a boil it will seperate again leaving you wit ricotta, strain in a cheese cloth or fine sieve. I make stuffed shells with it. Hope you try it and thanx for the vid.
I never thought of going to a health food store to pick up rennet. I sure hope the small mom and pop health food store carries it. I hate driving downtown to go to community. I already have a 5lb bag of citric acid and I use that for home canning. Adding on another purpose like making mozza and ricotta works for me! Thanks for the vid.
LOL Thanks for your speedy response. I really want to make this. I'll think of a way to do it without the microwave and let you know how it turns out. :-)
Hi Lorrie - according to a page on the New England Cheesemaking Supply Company website: The conversion is 1/4 teaspoon liquid rennet = 1/4 vegetable rennet tablet.
Add basil at the 10:50 mark along with the sea salt. Serve on sliced tomatoes with some olive oil and you have a nice twist on tricolor salad. Excellent video!
Thanks! I appreciate the time you took to make this tutorial. I visit Calgary frequently from rural SK so will try to find both non homogenized milk and rennet on my next visit.
I didn't know that we could knead the cheese like kneading the dough... I thought we should stretch it in the warm water ... I should make this!! thanks for the tutorial!!👍👍😊
Okay. I'm prettee good at getting things down in my special age. I'm going to try it. You'll get the star, and I'll get...well, I will get to where I will try everything from CHIVE mozza to GRAPE tomato, etc. Thank you soOooo much for sharing this!
Hi Michael - Believe me, I've tried. For some reason (probably user error) every time I've tried to use cheesecloth it seems like 1/4 of the cheese ends up in the cloth, it's way messier and takes me a lot longer time. Eventually I just realized that for me it was simpler and faster doing it by hand. Of course if you wanted to use cheesecloth it should ultimately come out the same.
Hi Elvira, while there are some additional expenses the first time you make it (rennet and citric acid), from that point on I've found it's quite a bit less expensive than buying the equivalent fresh made cheese at the store. Of course that depends on the price of milk where you live.
Hi Felix - I personally didn't salt it, I like the sweet kind of taste, however if you want to add any seasoning or flavouring (chopped herbs etc), you can do so during the stage where you are drying and stretching it...
love the way that you have brought back the home skill of making this but you left one thing out that they used cheesecloth to seive the cheese simple so much easier than hands...
The other day I heated up about 1 gallon and put lime juice in @ 50c and soon after a 1/4 tab of renet. I had separation and was able to put the curds in a cheese cloth, which i hung above my sink over night. In the morning I had a fairly hardishish chunk of curd which I stuck in the fridge and use as quark or a soft cheese for lasagne. My question is, is there any 'saving' this curd' by putting it in the microwave? And what exactly have I made? thanks.
@angelcarnivore I'm no expert at making cheese, but my understanding is that you can use lemon juice as the acid in the process. I'd recommend searching for "substituting lemon juice for citric acid when making cheese" and seeing what comes up.
Hi WeeltsNookies - I completely agree that it should. The reason I didn't do it in the video is that I tried a couple of times and found that for me a ton of the curds got stuck in the cloth and it ended up being not very efficient. I'm the first one to say that it was either the cheesecloth I was using or the way I used it was the problem for me - if it works for you then absolutely go for it!
Please do! And it gets even better. As irresistablemalaria pointed out, the liquid you pour off can be used to make ricotta. So 2 cheeses at once! I'm going to try that next time I make it and if it works, post a video as well.
Hi Clarence, I have heard about that, and in theory I think it should work, my understanding is that you have to take into account the effect of the other components in the citrus juice and the effect it could have on the process. I've never tried it but I'm sure a quick Google search would show up some more knowledgable advice than I'm able to give.
Hi James - I am just guessing here, but perhaps not as much of the liquid was squeezed out prior to microwaving? Did kneading it help bring it together?
A good use of the whey is as the liquid in homemade bread. Great video and I will try it. I really like making things myself and knowing what is in them. I can actually pronounce every ingredient in your cheese, LOL. Thank you for your time in making this video.
This looks far more easier! Just a quick question. As you have used Microwave, should the cheese be consumed within 4-5 hours or can be stored for days? And what's the way to store it?
Great question. I guess it depends where you live. Here in Calgary, you can get fresh mozzarella from some stores but it tends to be more expensive than the $ I spend on making it at home. Of course there is a little upfront cost for the rennet and acid, but overall I think you do save money. Unless you compare it to the rubbery bricks you get at the grocery store, but I think that's apples to oranges...
Thanks mrmkurtz, it was a very well explained video. I would love to make it but in this part of the world, i.e. Sri Lanka, it is very difficult to get Rennet. Is there a substitute. Do use a cheese cloth, it will ease your work. thanks again. Nelum
Hi MrSwanley - I'm pretty sure that wasn't the problem because I was using whole milk, but I'm sure there is better quality of cheesecloth out there, either that or I wasn't using it correctly (seems silly I know, but I'd never used it before). I'll surelly give it another try especially now that I know the whey can be used to make Ricotta - and you definitely need it for that! - Cheers!
Hi Michael - the problem with lemon juice is that in addition to citric acid, there are a bunch of other substances so you don't really know exactly how much to use and what affect it may have on the final outcome
Ok, so the reason why everyone is having trouble w/ this recipe is that when using whole milk that is pasteurized and homogenized, it's recommended that AFTER adding the rennet, you heat the milk up to a temp. of 105F, then you set it aside. You do not have to come back to it at exactly 25 min! Wait until the curd is fully set, it depends on a few factors but can take up to 45 mins. Even if the curd is broken up and small, don't worry. Pour the whole thing through cheese cloth, tie it into a ball and set a plate on it to weigh it down. That way you remove as much whey as possible.
im defintly gonna try making this, but iv seen on other vids here that some are using lemon juce, vinegar or even yogurt instead of the tablets. i dont know if this is doing something with the texture or the taste, but i think its worth experimenting with :)
Loved your Mozzarella video. You make it look very easy. I'm definitely going to try it. I'd also like to know if you are playing the piano in the background. Thanks
I wanted to mention a few things on the milk I have yet to try. I've gone through 3 times now of making mozzarella and I'll try a 4th time since the 1st three times failed. I've watched tons of UA-cam videos before trying. I heard on one in regards to milk, if you're having trouble getting raw milk get as close as you are able and use 1/8 teaspoon of calcium chloride per gallon of milk. The other thing is if you keep getting a ricotta like substance try microwaving the curds for 20 second intervals. That will also help. It won't be precise, but that's what I did this 3rd time, microwaving. That alone made a huge difference. It's at least closer to mozzarella than what I previously had. Another key note is utilizing stainless steel. I've heard that it won't curdle properly unless you use stainless. That's my input aside from have you considered adding the recipe in your description?
Hi Happy ;¬D) Thanks for your comment, and sorry it's taken me this long to reply. Thank you for taking the time to add this, I can't speak to the addition of calcium chloride to the milk as I've never done it but I can see how that may help. I do completely agree that heating the curds in the microwave will help to change the structure of the cheese - I've done that many times and it works well. Note for those of you out there who believe using a microwave is an outrage of one sort or another, you can also heat the curds in a double boiler type setup, it will just take a little longer.
Thanks for the video. When I tried this recipe the milk separated right away and by the time I put the rennet it was completely in curds but it was so sour and it did not melt, it was like a ricotta consistency. I wonder what went wrong...
That depends on how much quality matters to you. Any italian food snob will tell you that leaving mozzarella in the fridge is a huge no no. Instead, you leave it in a heavily salted brine for 1-2 days or, better, use it immediately. If you don't want to bother, just pop it in the fridge. Realize though that this will cause the mozzarella to firm up instead of giving it a creamy texture.
@koolkol009 Rennet is an enzyme that causes the curds to separate from the whey. No, it's not pork intestine. You can buy it at any grocery store in vegetable form under the name brand of "Junket".
Great! I have been googling and this was the best and easiest to follow. Can't wait to try tomorrow. Thanks! After you are done forming it, do you leave it out or in fridge for a while or serve immediately?
Mate, all the trash talk aside I loved the video. I'm getting a cheese making kit this xmas, and this was a nice introduction! Loved your video too btw. Greetz from down under!
Loved your video. I'm gonna try this again (I tried once, tonight, with my 12 year old son, but it didn't work for some reason, maybe the chlorine in our Alberta water?), it was good to see how the whey/curds look. BTW, I we LOVED hearing that jazz in the background, so relaxing; I think I'll play the same thing when I re-make! Can't believe someone made a neg. comment about that music...
+Have A Good Life I came here to see if I could find out who was the music was by too . If you have a high chlorine level then boil your water first and let it stand until cool . All Chlorine will be gone. If you find out where the music is, please let me know . Thanks
Thanks for the video, I have a question, please. If I use rennet, I get mozarella, but if I use vinegar, I get farmer's cheese? Is that correct? I'm sorry if you said it, but I've seen lots of videos on farmer's cheese and then this mozarella one. That looks like the only difference. Thanks again.
Enjoyed the video, you could also use cheese cloth to strain the excess whey from the cheese. Thanks for sharing I am going to try this and make my own cheese. Times like this is when I love the internet.
Whey is used in so many ways: make bread, feed pigs if you have pigs, whey soaked barley is a treat for farm pigs. Braise meats and veggies with whey but bread is sumptuous when whey is used. Refrigerate freeze it. Replace water in cooking certain foods with whey.
I have a couple of questions. What can you do instead of using a microwave? Also, would a nut milk bag work to separate the liquid from the solids? Thanks.
The satisfaction you get by making your "own of anything" you never thought you'll be able to get it done at home, but you actually do it; does not ever compare with the same thing you get from the store, together to acquire a new knowledge. I personally feel so independent in many ways and creative that I rather make it at home than buy it, unless I'm in a total rush. So, thanks a lot for teaching the world such a beneficial thing. Totally amazing!
Thank you for posting this! I have tried three times to make mozzarella, but failed each time. Could not find a recipe that worked for me! This one turned out right the first time! It is so yummy and has a great flavor. I used 1/2 tablet of rennet instead, and used the leftover whey to make ricotta (which was super easy!... just heat the whey to boiling, cool to 140F, and then strain.) I'll be using the rest of the whey in place of water in my bread recipes.
I learned that trick for washed lettuce for tossed salad years ago. Worked great! For the lettuce, you can just leave it in the pillow case until you're ready to mix together the salad. Very effective way to get water out and fun, too!
This video is the best instructions I have found thus far! Thank you very much for the the very instructive video!
This recipe worked so well! I managed to make it perfectly fine with homogenized 3.25% M.F. milk and it was delicious. I do agree that the temperature and ratios of ingredients are likely key factors in being successful. A digital thermometer definitely was helpful.
The easiest recipe and best explanation on all of UA-cam or Google. This actually worked BETTER than instructions that came with my rennet. You can also use thermophyllic culture - which creates its own citric acid (lowers ph) but takes an extra hour. Your recipe done in the microwave is just as good as the 3 hour method. I've tried both aft er being aprehensive - no difference done in the microwave
Hi everyone, Mike here. First of all thank you for all your comments, and apologies for not having the time to answer each of them. It's been a few years since I posted this video, and there's a few comments that seem to keep coming up time and again, so for fun I thought I'd address them here:
1) USING A CHEESECLOTH. By all means do so :¬D). The first dozen times I made the recipe I didn't have any around so I just used my hands and it worked out fine. Ironically, when I finally did remember to buy some and try it out it was a disaster - there was a ton of the curds stuck in the fabric and it seemed like I spent more time scraping stuff out of the cloth than anything else. Now - I'm 100% willing to admit that I was probably doing something wrong - didn't use enough layers of the cloth, didn't squeeze long enough, who knows. All I know is if it works for you then go for it...
2) USING A MICROWAVE. C'mon - really?? To me it's the same as people reacting to the fact that I use mayonnaise in a Cesar Salad Recipe (ua-cam.com/video/9oDfEzWFeQk/v-deo.html), and freak out. The point of these recipes is that they are simple, repeatable, and use ingredients and tools that are accessible to most people. If you want to try and use some other method to heat it, please do - I can't vouch for the result though...
3) USING THE RENNET. I think this is a great idea, but when I tried to make ricotta from the whey, after a bunch of effort I ended up with a golfball size bit of cheese. For me it just wasn't worth it, but if you can get it to work then please share in the comments. And again, I'm fulling willing to admit I may have been doing it wrong.
Thanks again guys, happy cheese making!
I've made this countless times and it always comes out great! Thanks for the recipe.
One very important thin to know about rennet: Once you stir it in, move the pot off the heat, then DO NOT TOUCH THE POT UNTIL THE RESTING TIME HAS PASSED! Jostle it in any way will cause it not to set! Do not be tempted to peek and see if it is ready sooner! Been there, done that! Also try heating the milk a little warmer, I have seen other recipes that say to heat to 105-110°. When time is up, if you don't see solid curds yet, do not touch; wait another 20 minutes or so before checking. The temperature of your kitchen may also affect the setting of the curd. It prefers a warmer room.
This is the best tutorial I have found. It looks so good! I will definitely be making cheese this way soon.
that really is the best way to serve Mozzarella! I served my favorite Mozzarella the same way for my uncle, because he never tried it fresh before and he fell I love with it. we eat it everytime I visit him now!
FYI, rennet will expire after 20 min from being mixed with the water. So, don't mix till you need it.
Really enjoy the way you teach, and your voice is so pleasing. I’ve made the Ceasar dressing over and over, it’s phenomenal. Please continue to share more recipes Mike😊
omg i have a real urge to make mozzarella but didn't think there were any stores near me that sold the right ingredients but you live in calgary which is only 2 hours away from me!! THANK YOU IM SO GLAD I RAN INTO THIS VIDEO
Thanks, Mr. Kurtz...excellent demo!
i just replaced the citric acid and the rennet tablet with white vinegar instead. drained it in cheese cloth and microwaved it as above. I am enjoying it right now.
thank you, thank you, thank you! made it look easy and fun. just made ricotta and i was blown away. mozzarella this weekend.best video ive seen for a step by step how to make mozzarella. btw you can also just add the same water back to the cheese insted of the microwave. just bring the water to a biol and poor a small amount to the cheese
I used this recipe today and it turned out perfect! I'm thrilled, it's so delicioso! I used liquid rennet instead. Thank you!
Thanks for answering. I have a store in my area called Jungle Jims and they make it there and I asked about storing etc she said they had been experimenting themselves on leaving out, refrigeration and even freezing. And like you, she said the creaminess lessens but cooking with it showed no difference. Thanks again.
I made this and it turned out wonderful! My first time making home made fresh mozzarella cheese from my Jersey cow. Awesome! Now for trying ricotta cheese. Thank you for these videos.
itz fun to make your own things. sure you can buy it from a store, even the ones that make it fresh daily. i dont think many of these recipes are for saving money, but to make something fresh at home, knowing what goes into it. they also taste really better.
I loved your vid, thanks! I am definitely making your recipe. I recently got into making my own cheese, starting with feta. It was so easy that now I want to make different types. I can't wait to make caprese salad with my home made mozzarella!
Thank you for doing this. It looks awesome, easy to prepare and after the initial expense of the rennet and citric acid, cheaper than buying it. My question is the shelf life. On the off chance we don't eat it all up in a day or two, how would we store it and for how long. What would clue us that maybe we need to toss and make another batch. Thanks in advance.
I found great recipe for making this type of cheese. It worked better for me using distilled water. I'm very happy. Thanks, amigo.
I'm totally doing this! The only critique I have of the video is that I wanted to actually SEE you enjoy the cheese afterward. Guess I wanted to live vicariously through you eating it as well...my mouth is watering as I type.
Its reaally good to make it at home instead of buying mozrella at high rate.... I appreciate
Bravo! Welldone! An absolutely first rate video. Excellent instructions, and camera work, The music and the sound level were perfect.
Why not make Ricotta Cheese with the whey instead of throwing it away? You can get 2 cheeses out of 1 gallon of milk.
+Michael Kilburn Well, I did try that a couple of times and the result was an extra hour or so of cooking and all I got in the end was a pile of ricotta that was maybe the size of a ping pong ball :¬D) So I haven't bothered since
Mozz
Michael Kilbourn ricotta
Boca cinni ... is the recooked whey .. it means twice cooked ... and it goes better on tomatoes than the fresh mozarella ... and the final left over is great in bread for the liwuid .. a more wholesome and long lasting bread as well
I
Dont let the YT trolls bother you. They are ever present here. They live only to complain, and it is all they know how to do, but they are real good at it. I just ignore their particular version of insanity, because what they want is to start an argument. They seize upon any response, to feed their desire for trouble. It is quite sad, actually. Thanks for posting, even though the trolls are always attempting to destroy.
If you bring the whey up to a boil it will seperate again leaving you wit ricotta, strain in a cheese cloth or fine sieve. I make stuffed shells with it. Hope you try it and thanx for the vid.
I never thought of going to a health food store to pick up rennet. I sure hope the small mom and pop health food store carries it. I hate driving downtown to go to community. I already have a 5lb bag of citric acid and I use that for home canning. Adding on another purpose like making mozza and ricotta works for me! Thanks for the vid.
LOL Thanks for your speedy response. I really want to make this. I'll think of a way to do it without the microwave and let you know how it turns out. :-)
Buy a cheese cloth. It'll be a lot easier to strain the water without losing any curd
My good man, all that good work and you killed it in the microwave. Thanks for sharing,it looks absolutely beautiful
Hi Lorrie - according to a page on the New England Cheesemaking Supply Company website:
The conversion is 1/4 teaspoon liquid rennet = 1/4 vegetable rennet tablet.
I like your casual style than any other how to make videos.
Add basil at the 10:50 mark along with the sea salt. Serve on sliced tomatoes with some olive oil and you have a nice twist on tricolor salad. Excellent video!
Thanks! I appreciate the time you took to make this tutorial. I visit Calgary frequently from rural SK so will try to find both non homogenized milk and rennet on my next visit.
Hi Abu - definitely give it a try - my only advice is to try and avoid 2% or skim milk, other than that it should work. Let us know how it goes!
I didn't know that we could knead the cheese like kneading the dough... I thought we should stretch it in the warm water ... I should make this!! thanks for the tutorial!!👍👍😊
Wow thank you! I'm stoked to hear you like it that much!
perfect !!!!! idk what people don't get ....your recipe was the best easy to follow and straight to the point great saving your recipe thanks ! :)
Okay. I'm prettee good at getting things down in my special age. I'm going to try it. You'll get the star, and I'll get...well, I will get to where I will try everything from CHIVE mozza to GRAPE tomato, etc. Thank you soOooo much for sharing this!
Hi Michael - Believe me, I've tried. For some reason (probably user error) every time I've tried to use cheesecloth it seems like 1/4 of the cheese ends up in the cloth, it's way messier and takes me a lot longer time. Eventually I just realized that for me it was simpler and faster doing it by hand. Of course if you wanted to use cheesecloth it should ultimately come out the same.
No problem, just a beginners mistake. Had to throw everything away but tryed again and it turner out perfect. Thank you for answering :)
Just tried making it and the mozzarella is outstanding!!! Thanks!
Kroger sells rennet tablets next to the knox geletin for about $2.00. Walmart sells citric acid with the canning supplies
Hi Elvira, while there are some additional expenses the first time you make it (rennet and citric acid), from that point on I've found it's quite a bit less expensive than buying the equivalent fresh made cheese at the store. Of course that depends on the price of milk where you live.
Hi Felix - I personally didn't salt it, I like the sweet kind of taste, however if you want to add any seasoning or flavouring (chopped herbs etc), you can do so during the stage where you are drying and stretching it...
i use a bouillon strainer for making yogurt. it is great for getting the whey out. try it for this too!
love the way that you have brought back the home skill of making this but you left one thing out that they used cheesecloth to seive the cheese simple so much easier than hands...
apparently if you leave the whey to re-acidify which takes 1-2 days, you heat it up to almost boiling and it'll curdle more for ricotta cheese :)
The other day I heated up about 1 gallon and put lime juice in @ 50c and soon after a 1/4 tab of renet. I had separation and was able to put the curds in a cheese cloth, which i hung above my sink over night. In the morning I had a fairly hardishish chunk of curd which I stuck in the fridge and use as quark or a soft cheese for lasagne.
My question is, is there any 'saving' this curd' by putting it in the microwave? And what exactly have I made?
thanks.
@angelcarnivore I'm no expert at making cheese, but my understanding is that you can use lemon juice as the acid in the process. I'd recommend searching for "substituting lemon juice for citric acid when making cheese" and seeing what comes up.
Great video. Nothing beats the homade
Seriously guys if you are doing this for the first time.... This is the recipe to follow A+
Hi WeeltsNookies - I completely agree that it should. The reason I didn't do it in the video is that I tried a couple of times and found that for me a ton of the curds got stuck in the cloth and it ended up being not very efficient. I'm the first one to say that it was either the cheesecloth I was using or the way I used it was the problem for me - if it works for you then absolutely go for it!
Lovely video, thanks for the refresher.
I'll keep in mind for next time to dump out as much liquid as I can. And, yes needing for a long while definitely helped. Thx a lot for responding.
I just did this!! omg the cheese is so freaken delicious!! thank you so much for this awesome recipe!
Please do! And it gets even better. As irresistablemalaria pointed out, the liquid you pour off can be used to make ricotta. So 2 cheeses at once! I'm going to try that next time I make it and if it works, post a video as well.
Hi Clarence, I have heard about that, and in theory I think it should work, my understanding is that you have to take into account the effect of the other components in the citrus juice and the effect it could have on the process.
I've never tried it but I'm sure a quick Google search would show up some more knowledgable advice than I'm able to give.
Hi James - I am just guessing here, but perhaps not as much of the liquid was squeezed out prior to microwaving? Did kneading it help bring it together?
Awesome vid. Do you have news about using lemmon juice instead of rennet tablet, thanks
A good use of the whey is as the liquid in homemade bread. Great video and I will try it. I really like making things myself and knowing what is in them. I can actually pronounce every ingredient in your cheese, LOL. Thank you for your time in making this video.
cool...need to buy some cheese cloth for straining ....thanks for sharing!
Nice! Definitely I'm gonna try it!
This looks far more easier! Just a quick question. As you have used Microwave, should the cheese be consumed within 4-5 hours or can be stored for days? And what's the way to store it?
Great question. I guess it depends where you live. Here in Calgary, you can get fresh mozzarella from some stores but it tends to be more expensive than the $ I spend on making it at home. Of course there is a little upfront cost for the rennet and acid, but overall I think you do save money. Unless you compare it to the rubbery bricks you get at the grocery store, but I think that's apples to oranges...
You are a wizard, however there is one change i'm making! My unstrained cheese is going into a pillow case and getting swung around in my back yard!
Thank's for this good, simple video!
Great timing and follow-through.
Doesn't work with Trauth milk (attempted last night)
This looks awesome! Definitely trying it soon!
Awesome. I'm definitely giving this a shot.
Thanks mrmkurtz, it was a very well explained video. I would love to make it but in this part of the world, i.e. Sri Lanka, it is very difficult to get Rennet. Is there a substitute. Do use a cheese cloth, it will ease your work. thanks again. Nelum
Hi MrSwanley - I'm pretty sure that wasn't the problem because I was using whole milk, but I'm sure there is better quality of cheesecloth out there, either that or I wasn't using it correctly (seems silly I know, but I'd never used it before). I'll surelly give it another try especially now that I know the whey can be used to make Ricotta - and you definitely need it for that!
- Cheers!
For pizza is it better to use a moister or dryer version? Which will melt better? Thanks for the vid!
Hi Michael - the problem with lemon juice is that in addition to citric acid, there are a bunch of other substances so you don't really know exactly how much to use and what affect it may have on the final outcome
Ok, so the reason why everyone is having trouble w/ this recipe is that when using whole milk that is pasteurized and homogenized, it's recommended that AFTER adding the rennet, you heat the milk up to a temp. of 105F, then you set it aside. You do not have to come back to it at exactly 25 min! Wait until the curd is fully set, it depends on a few factors but can take up to 45 mins. Even if the curd is broken up and small, don't worry. Pour the whole thing through cheese cloth, tie it into a ball and set a plate on it to weigh it down. That way you remove as much whey as possible.
im defintly gonna try making this, but iv seen on other vids here that some are using lemon juce, vinegar or even yogurt instead of the tablets. i dont know if this is doing something with the texture or the taste, but i think its worth experimenting with :)
You can also use the whey as a base to many sauces.
some people also save it and add it to shakes or smoothies
Fantastic video. Not looking any further, thank you so much
This is a great tutorial, thanks!! Curious as to what kind of Rennet you used?
Great video! I'm SO making some! I've been wanting to learn how to make fresh mozzarella fo years now, now I can! & I will!
You can buy rennet at any home-brew store (for wine or beer making supplies).
Loved your Mozzarella video. You make it look very easy. I'm definitely going to try it. I'd also like to know if you are playing the piano in the background. Thanks
I wanted to mention a few things on the milk I have yet to try. I've gone through 3 times now of making mozzarella and I'll try a 4th time since the 1st three times failed. I've watched tons of UA-cam videos before trying. I heard on one in regards to milk, if you're having trouble getting raw milk get as close as you are able and use 1/8 teaspoon of calcium chloride per gallon of milk. The other thing is if you keep getting a ricotta like substance try microwaving the curds for 20 second intervals. That will also help. It won't be precise, but that's what I did this 3rd time, microwaving. That alone made a huge difference. It's at least closer to mozzarella than what I previously had. Another key note is utilizing stainless steel. I've heard that it won't curdle properly unless you use stainless. That's my input aside from have you considered adding the recipe in your description?
Hi Happy ;¬D) Thanks for your comment, and sorry it's taken me this long to reply. Thank you for taking the time to add this, I can't speak to the addition of calcium chloride to the milk as I've never done it but I can see how that may help. I do completely agree that heating the curds in the microwave will help to change the structure of the cheese - I've done that many times and it works well.
Note for those of you out there who believe using a microwave is an outrage of one sort or another, you can also heat the curds in a double boiler type setup, it will just take a little longer.
Thanks for the video. When I tried this recipe the milk separated right away and by the time I put the rennet it was completely in curds but it was so sour and it did not melt, it was like a ricotta consistency. I wonder what went wrong...
That depends on how much quality matters to you. Any italian food snob will tell you that leaving mozzarella in the fridge is a huge no no. Instead, you leave it in a heavily salted brine for 1-2 days or, better, use it immediately. If you don't want to bother, just pop it in the fridge. Realize though that this will cause the mozzarella to firm up instead of giving it a creamy texture.
@koolkol009 Rennet is an enzyme that causes the curds to separate from the whey. No, it's not pork intestine. You can buy it at any grocery store in vegetable form under the name brand of "Junket".
Great! I have been googling and this was the best and easiest to follow. Can't wait to try tomorrow. Thanks! After you are done forming it, do you leave it out or in fridge for a while or serve immediately?
Great recipe! Thank you so much.
Mate, all the trash talk aside I loved the video. I'm getting a cheese making kit this xmas, and this was a nice introduction! Loved your video too btw.
Greetz from down under!
Wow! Amazing! 👌
Loved your video. I'm gonna try this again (I tried once, tonight, with my 12 year old son, but it didn't work for some reason, maybe the chlorine in our Alberta water?), it was good to see how the whey/curds look. BTW, I we LOVED hearing that jazz in the background, so relaxing; I think I'll play the same thing when I re-make! Can't believe someone made a neg. comment about that music...
+Have A Good Life I came here to see if I could find out who was the music was by too . If you have a high chlorine level then boil your water first and let it stand until cool . All Chlorine will be gone. If you find out where the music is, please let me know . Thanks
Thanks for the video, I have a question, please. If I use rennet, I get mozarella, but if I use vinegar, I get farmer's cheese? Is that correct? I'm sorry if you said it, but I've seen lots of videos on farmer's cheese and then this mozarella one. That looks like the only difference. Thanks again.
Enjoyed the video, you could also use cheese cloth to strain the excess whey from the cheese. Thanks for sharing I am going to try this and make my own cheese. Times like this is when I love the internet.
wonderful work here. but can I use fresh lime juice instead of citric acid?
Whey is used in so many ways: make bread, feed pigs if you have pigs, whey soaked barley is a treat for farm pigs. Braise meats and veggies with whey but bread is sumptuous when whey is used. Refrigerate freeze it. Replace water in cooking certain foods with whey.
I have a couple of questions. What can you do instead of using a microwave? Also, would a nut milk bag work to separate the liquid from the solids? Thanks.