@@thegreatgatsby8180the brand's shouldn't matter. The purple and green is probably the fat percentage. Just look up the numbers and buy accordingly in the available brand.
@@Patilvint But that doesn't have cheesy texture. That cheese doesn't melt also. You can't store for more days. You should use instantly. It is like making bread without yeast. Without cogulation of milk you can't make cheese.
Dislikes are from those who actually tried it. When you start dipping it in hotwater, the outer part of the cheese starts mixing with water. Epic fail!! Had to use it as paneer
You can mix some maida(1 spoon) and salt into it and grind it and keep it in a tiffin for 3-4 hours and use it as cheese it would taste the same trust me... And give a feedback
The difference in paneer / cottage cheese and mozzarella cheese is, paneer is curdled AFTER bringing the raw milk to perfect boil whereas mozzarella/stretchy cheese is made by curdling "the raw milk at lukewarm temperature" ie same temperature as we set the daily curd in India. Paneer has granules, pizza cheese is stretchy.. This recipe also works with lemon juice in place of vinegar..
I have made this, and it does work and stretch. The thing to avoid is to not overheat the milk, and definitely don’t boil it, before you add vinegar, because then you will get paneer.
Step-by-step instructions: 1 - Pour the milk into a container, and stir well while heating it up, UNTIL it is lukewarm (very important it doesn't boil). 2- Turn the flame off and add half a cup of vinegar (or lemon juice) 3- Stir for 30 seconds to make sure the vinegar mixes and then cover and rest for 20m 4- Curd should have formed 5- Take it out, gently squeeze it and drain it off 6. The liquid that remains is called WHEY and it's full of nutrients. We are going to add salt to it and use it to shape our curd-drained mass which will be our future cheese. 7. Heat the whey (without boiling it) add the salt and/or desired spices and stir 8. grab your curd drained mass and dip it 5 times and then squeeze gently and mold it with your hands 9. Repeat this process 3/4 times until it has a silky smooth texture 10. Cool it in a bowl of water 11 . Wrapt it VERY tight and refrigerate it for at least 2 hours Your cheese is ready to be used! :)
refrigeration refers to cooling it down. you can manage this in a freezer or in a refrigerator. On the other hand YES you can freeze cheese, in order to make it last longer. @@mrashmi0215
The recipe worked ...though I was not able to pull the cheese like her but after I froze and used it. It worked ...the taste is not like the store bought one
@@meenakshijha4105 yeah maybe the skin gets used to certain level of heat when we habitually do it in our everyday lives. Onlookers like me with sensitive skin might tend to feel that burn just by watching it😅
I tried making a pizza first time nd used this recipe's cheese nd it turned out really good😃 Not like mozerella but its actually a gud recipe to make cheese !!
ಹೆಬ್ಬಾರ್ಸ್ ಕಿಚನ್ ಇರೋವರೆಗೂ ನಮ್ಮ ಜೀವನಗಳು ಸ್ಥಿರವಾಗಿರುತ್ತವೆ🤗🤗😘😍😍😍... ನನ್ನ ತುಂಬಾ ನೆಚ್ಚಿನ ಚಾನಲ್ ಇದು. ನಿಮ್ಮಿಂದ ಎಷ್ಟೋ ಸೂಕ್ಷ್ಮ technicಗಳನ್ನು ಕಲಿತಿದ್ದೇನೆ 😍😍😍😍.. ಧನ್ಯವಾದಗಳು💐 ಹಾಗೂ ನಿಮ್ಮ ಮಗು ಹೇಗಿದೆ ಅರ್ಚನಾ ಅವ್ರೇ? 😊
@@superskilledsiblings4621ohhh... Who r u by the way to correction here don't be mideater here just get lost... n don't reply to my comment again... 🙄😎
So for those who who have tried it and ended up making paneer it’s coz she didn’t add rennet in the recipe. Maybe her vinegar had something extra idk. But most recipes have citric acid & rennet.
No, the difference is not boiling the raw milk. For paneer , milk is boiled, for mozzarella, raw milk needs to be curdled immediately when it comes to lukewarm temp just like setting regular curd. Raw milk makes it stretchy, paneer is made of fully boiled milk that has granules.
hello i just now tried it with real cow milk directly brought from the nearer dairy and i got huge stretch in my cheese i am very happy that it turned out into morzorella do try itt !!
I tried the recipe. The cheese came out very nice. I have failed 4 times. This was my 5th time. This time I used amul pasturised milk. While making it, the texture was not smooth and silky at all. There was no pull at all. When I set it in fridge for 2 hours, even then the texture was not looking good and there was no stretch at all. But I put it on bread and toasted the bread, it melted very nice, then came the strong big pull of the cheese. So just follow the steps the cheese will turn out good When you use it.
Tried it and came out very well but surely there are some tips missing in this video. I read so many comments for this video saying their attempt failed, let me share what I did extra from what is shown in the video. First is, after the milk curdles we should softly pat out the moisture from the solids. After every gentle squeeze you should put the solid in hot whey and let it soak the liquid. In between this process, you must gently knead the solids gently using your fingers, stretch it and put the stretched solids into the hot whey. Repeat this for atleast ten times. Take up a bowl with ice water, put the solids into it. This is the last process, refrigerate it.
As far as i know for mozzarella cheese u need Rennin, its an cow enzyme, which helps you give that doughy texture she showed in the beginning... the entire cheese making process is same, but she didn’t add the enzyme..i am myself surprised how she got it from vinegar.. But i thought it works, seeing the comment section i am sure it only makes paneer.
Nope i did mean Rennin. Because- Rennin is the active ingredient in rennet, which traditionally comes from the stomach of slaughtered newly-born calves. ... For vegetarian cheese, rennet comes from bacterial or fungal sources, or genetically modified micro-organisms. Today's cheesemaking industry also uses many alternatives to chymosin
we have vegetarian mozzarella cheese in India that doesnt use any animal product.......dont know what they add to it but pretty sure mozzarella dont need only rennin
@@geetanjalikharbe8395 there are many alternatives to animal rennet. They're made out of plants. You can order them online too and use them if you wish to.
The cheapest cheese from Amul costs Rs 460-500 per kilo. For homemade paneer from mother dairy, it costs me 280-300 rupees. So homemade cheese might turn out little cheaper or equal to the store bought ones if not more. If the yield is 100gm per litre, then it will cost you nearly 480 rupees which is just fine.
@@Dave_en the cheese we get in india like amul is not authentic and by making cheese the right way at home we can acquire the real cheese say like mozzarella !
@@coffee_ndme then we should get the original recipe and ingredients. Probably this recipe won't give that mozzarella feel. I have got that real mozzarella and its soft as butter and melts beautifully by heating a bit. Amul or other brands have many variants. Just ask for pure mozzarella cheese.
Mam it's not traditional mozzarella instead it's queso fresco. It won't have same texture after melting as mozzarella. Original mozzarella cannot be made without rennet. Usage of rennet is mandatory in making of fresh mozzarella.
Yes I too agree it's not mozerella cheese cause it's a sticky texture to pizza shown in the video ,usually mozerella has a very good and soft texture !
I tried and made paneer, I used pasturised pre- boiled cold milk, then got it to Lukewarm temperature and poured in around 1/3 cups of vinegar into around 2 cups of milk, just to experiment, it formed into pure paneer
How many of you have visited Comments section just to see if this recipe actually works or not? 😅
🤣
Yes same here
father 👈
Me😝😝😝🤭
Me too
The moment when you trust the comment section more than the video. 😅
Tysm for likes ! They are the highest I have ever got !
Love this comments ❤
Yes,😅
Hahahhahahaha true
That's true
Hahaha so true .. So me 😊😁
I just tried this recipe and it works. As written in some comments, pour vinegar drop by drop and it will not turn into paneer.
After seeing the comment section I feel like it's best to buy a cheese than making
No you are wrong. It works perfectly.
@@varshaa2812 Tqs only u r the one to give positive comment😊
Ri8
@@BB-to5zn 😊
Jin
I felt like atlast she grated the cheese brought from the market
Yes me too
Yes
But I've followed similar recipe and results were similar as store bought mozzarella, except for the higher moisture content in the on me I made
Ues
Yes that’s the truth
Tip:add vinegar to cold milk and don’t boil it just heat it till it’s luke warm.
9op
Thanks. I kept making paneer !! It was getting frustrated. I am from Assam we don't have nandini, will Amul gold give me better results?
@@thegreatgatsby8180the brand's shouldn't matter. The purple and green is probably the fat percentage. Just look up the numbers and buy accordingly in the available brand.
@@thegreatgatsby8180you're welcome and you can just use any full fat milk
I don't why such negativity because I tried it, AND IT WORKEDDDDDDD OMGG!!! THANK YOU!!
You use farm milk?
Idk why bt everytime I try this I end up making paneer instead of cheese
Because you might have heated milk more that's why it turned in panneer
It needs warm milk.not too hot
Cheese needs rennet. This is actually paneer only.
@@Patilvint But that doesn't have cheesy texture. That cheese doesn't melt also. You can't store for more days. You should use instantly. It is like making bread without yeast. Without cogulation of milk you can't make cheese.
I took warm milk...😕😕
Nice,but aapko ekbar uske piece ko camera ke samne grate kar ke dikhana chahiye tha.
No because if we grated it would not melt
@@Raju-wb9ni owo
They did great 3:37 3:42
Exactly
@@interestingmaza5460 true 👍👏
Successfully wasted 1 hr and 3ltr milk with some extra utensils in sink, just to eat matar panner.👍😁
dude 🖐️😂😂😂
@@jensenackles5718 stfu stop being rude
Yeah , actually
Temperature is game dude
It's seems like more paneer bhurji than matar paneer🤣🤣
Make cheese in 30 minutes and refridgerate for 2 hrs
Me-😵😵🥴🥴🤨🤨
And at last making paneer😂
@@surywanshiumesh8336 🤣
Dislikes are from those who actually tried it. When you start dipping it in hotwater, the outer part of the cheese starts mixing with water. Epic fail!! Had to use it as paneer
Same here
Same !!! It totally formed a colloid...everything failed
You can mix some maida(1 spoon) and salt into it and grind it and keep it in a tiffin for 3-4 hours and use it as cheese it would taste the same trust me... And give a feedback
@@Fightingforright thanks
@abirasarkar i have real recipe for you to try
I dont know what everyone is on about in the comments. The recipe worked and the cheese melted too. Thanks for improving my lockdown times.
How many days it can be preserved please reply madam
Thanx now i am adding paneer on pizza and buy cheese from Market 😂
@Riya Singh dusri wri bnaya c sahi bngeya c bas dudh jyada use kro
@Riya Singh dusri wri try kita c
Kuch din baad
Or either use bacteria penicillium roquefortii
🤣
Iam so happy .....it works❤️🙂🙂
And the people who are saying these is paneer listen if you would follow the procedure you would get cheeesee🙏
Very good recipe , my mother tried it and the result was awesome . It tasted just like the market cheese
Title: "make cheese in 30 mins"
Video: "refrigerate for 2 hrs"
😂😂😂😂
Atleast she teaches how to...
2 hrs ki vdo dekh pana possible h?😂
Your work is only 20 min.. 2 hours it will simply stay in freezer.. You chill out.. It will chill in.. 😎
@@radhikabhat963 it took 20 mins for vinegar to work in the vessel 😂😂😂
@@radhikabhat963 😀👌
The difference in paneer / cottage cheese and mozzarella cheese is, paneer is curdled AFTER bringing the raw milk to perfect boil whereas mozzarella/stretchy cheese is made by curdling "the raw milk at lukewarm temperature" ie same temperature as we set the daily curd in India.
Paneer has granules, pizza cheese is stretchy..
This recipe also works with lemon juice in place of vinegar..
Thanks for the explanation
Thank you
All recipes made by Hebbars kitchen are smart and reliable....👍
I have made this, and it does work and stretch. The thing to avoid is to not overheat the milk, and definitely don’t boil it, before you add vinegar, because then you will get paneer.
Most people first see the comments and see that the recipie really works or not 😂😂😂
I also do that
For 3lts milk price will be 120 rs . We r getting same amt of mozzarella cheese for 100rs. Why to take so much pain???
Then please follow the recipe.
@@Kai-fv8hhduring lockdown it make sense to keep thing in stock atleast for 2 months.or else please follow the recipe.
Gud
Its healthier?? Duh
You get more cheese than commercial
Step-by-step instructions:
1 - Pour the milk into a container, and stir well while heating it up, UNTIL it is lukewarm (very important it doesn't boil).
2- Turn the flame off and add half a cup of vinegar (or lemon juice)
3- Stir for 30 seconds to make sure the vinegar mixes and then cover and rest for 20m
4- Curd should have formed
5- Take it out, gently squeeze it and drain it off
6. The liquid that remains is called WHEY and it's full of nutrients. We are going to add salt to it and use it to shape our curd-drained mass which will be our future cheese.
7. Heat the whey (without boiling it) add the salt and/or desired spices and stir
8. grab your curd drained mass and dip it 5 times and then squeeze gently and mold it with your hands
9. Repeat this process 3/4 times until it has a silky smooth texture
10. Cool it in a bowl of water
11 . Wrapt it VERY tight and refrigerate it for at least 2 hours
Your cheese is ready to be used! :)
In the fridge do we have to keep the cheese in the freezer?
refrigeration refers to cooling it down. you can manage this in a freezer or in a refrigerator. On the other hand YES you can freeze cheese, in order to make it last longer. @@mrashmi0215
Can I add lemon instead of vineger?
@@Hehe-kh1xm usually it's said that vinegar should be used
@@mrashmi0215 ok
I remember I had put comment in previous video for this recipe.
One of the best videos in making mozzarella cheese. God bless you
Finally one made a clear simple instruction, thank you
U didn't show the cheese while grating. U should have shown that..
Ryt👍
Ya
U are right.
Cuz, that's not original. By this process only thing you can make is cottage cheese or paneer. Mozzarella cheese needs cheese powder
@@vxhub2430 also renet
It will turn into paneer if you bring it to boil,lukewarm is the key, turn the flame off and add vinegar!
Wow can't believe that we can actually make it at home.. awesome hebbar's kitchen Kudos to u
I tried but in last it process while deeping in hot left over water it become like paneer not strechable like cheese. Don't know where it went wrong.
The best ever technique I have ever seen to prepare mozzarella cheese.
The recipe worked ...though I was not able to pull the cheese like her but after I froze and used it. It worked ...the taste is not like the store bought one
1:51 The water seemed very hot when you dipped the cheese in and held it onto your hands😮. Nice recipe though.
Yea i too noticed that😐
It's very common when u cook since ages. I do that too.
@@meenakshijha4105 yeah maybe the skin gets used to certain level of heat when we habitually do it in our everyday lives. Onlookers like me with sensitive skin might tend to feel that burn just by watching it😅
@@anjalimane4711 True I can understand. I've been cooking since 2nd grade and I feel like my hands are numb now 🤣
By the way nice pic Anjali mane
I think the more times we stretch , the more it will become like cheese instead of paneer....just follow steps correctly.
Thankyou hebbar's kitchen
Most Welcome
Now I'm searching for 'Homemade Apple (without planting a plant) 🤣🤣🤣🤣🤣
True ji
Its exorbitantly priced nd
We cant afford it
Look down 🤣🤣🤣🤣
@@adrianhearn3413 🤣🤣🤣
🤔😜😜😜😜😜😜🤣🤣🤣🤣🤣🤣😆😆😆😆😆🤭🤭😝😝😝😝😝😝😝😝
😀😄😄😄😄
Whoever reading this
May all your dreams come true 🤗
May your dreams come true too
😊
My dream is to make this cheese bt i don't see it coming true anytime soon
@@aakriti8945 😂😂
I tried today, came out really good, thanks for the receipe.
How come it didn't turn out a paneer for u like others
Isme vo bache hue paani m unhone 1 chammach kya milaya pta ni chla..
@@preetimehra9768 salt milaya
Namak
I made it today. Turned out perfect . Thank u 👍
Most Welcome
Excellent! Thank you!
Most Welcome
Y don’t u show the cut pieces while grating to make sure u grated this handmade cheese instead of other cheese 🧀 which u purchased outside..?! 🤔
see my comment!!!
The video is fake
Damn right
😂 ye khyl mjhe v aaya
@@alka371 maine toh already likha hai!! its fake!
I tried making a pizza first time nd used this recipe's cheese nd it turned out really good😃
Not like mozerella but its actually a gud recipe to make cheese !!
Any one tired of the handwash ads
Yes
Yes
Yes irritating
Did some person who makes Ayurvedic products really find medicine for covid plz reply I hope it is true
Ya i am bored tooo
Rs 50 per litre × 3 = Rs 150. I think you can get actual mozzarella cheese from the store in that amount.
Also, no rennet enzyme = no cheese.
i was also saying the same...3ltr milk 150 cheese...same same....but lpg saved
There is nothing like fresh mozrella in india all of them suck and are dry asf. Fresh mozrella holds plenty of water
We are Hindus we don't use Rennet
@@Trish21_ So do we coz its made out of dead cow's stomach and dead animals are forbidden to consume in our faith.
@@Trish21_ you drink milk, so.....
I tried the same but at the end I got simple paneer😂
😂 wanted to try pasta! Lastly made shahi panner😂
Do you know paneer is also a kind of cheese. It's called cottage cheese
Now eat sahi paneer.
Too lol
Are u wearing any hidden gloves , how can u touch it immediately after dipping it in hot water.
Its impossible, I could not do it coz my hands kept burning ;(
Aadat ho jati hai
Yessss
kitchen hands
Hi recipe looks easy but a small doubt the water u showed was bubbling hot then how did u put ur hand in and squeeze the water ,was it not hot for u
Yes. How did u do
How is it possible for u to squeeze
It said not to boil
Exactly!!!
..
I am here only to learn difference between the paneer and cheese makong process.
❤❤💖💖Thanku so much mam i have tried it 😗😗
This recipe will work really I love this recipe and I tried it two times and really it works😍😍
Wow! This is quite simple. Going to try this! 👍🏼
Hebbars kitchen :uploads
Everyone :directly jump into comment section
@Sarabjit Kaur 😄
True 🙂🙂
@@pathaknir 😊😊
ಹೆಬ್ಬಾರ್ಸ್ ಕಿಚನ್ ಇರೋವರೆಗೂ ನಮ್ಮ ಜೀವನಗಳು ಸ್ಥಿರವಾಗಿರುತ್ತವೆ🤗🤗😘😍😍😍... ನನ್ನ ತುಂಬಾ ನೆಚ್ಚಿನ ಚಾನಲ್ ಇದು. ನಿಮ್ಮಿಂದ ಎಷ್ಟೋ ಸೂಕ್ಷ್ಮ technicಗಳನ್ನು ಕಲಿತಿದ್ದೇನೆ 😍😍😍😍.. ಧನ್ಯವಾದಗಳು💐
ಹಾಗೂ ನಿಮ್ಮ ಮಗು ಹೇಗಿದೆ ಅರ್ಚನಾ ಅವ್ರೇ? 😊
I made it 2 times it made amazing
Thanku tumhari video ke karan mera hommade pizza itna cheeze bna thank u so much
How lucky must be your family to eat all this stuff 😋
Thumbnail: in 30 min
In Video: 2hrs
Cheese brings a smile on ur face
weather u r saying it or eating it..😜😉😌😌
If we dont have vinegar can we use lemon juice??
Ye bahot achcha or strachable baba h thanks🤗😇
The truth is it's almost impossible to make mozzarella cheese at home (without renin)!
Good afternoon😊
Very useful video❤
Have an amazing time ahead❤
Omg thats easy and can we use lemon juice instead of vinegar
Don't ask queries they never reply at all😏😒
@@Bhargavi783 its my doubt no problem if she wont reply
@@Bhargavi783 just setup ur mouth they will busy with their work... 😑
You can use lemon juice instead of vineger
@@superskilledsiblings4621ohhh... Who r u by the way to correction here don't be mideater here just get lost... n don't reply to my comment again... 🙄😎
In the place of vinegar can we use lemon 🍋...please tell me ...
Chaala baga chepparu guruvugaru naaku chaala dhairyam icharu meeru Sri Guru bhyom namaha
Instead of vinegar can we use lemon juice??
Yes
So for those who who have tried it and ended up making paneer it’s coz she didn’t add rennet in the recipe. Maybe her vinegar had something extra idk. But most recipes have citric acid & rennet.
The milk should not be boiled
No, the difference is not boiling the raw milk. For paneer , milk is boiled, for mozzarella, raw milk needs to be curdled immediately when it comes to lukewarm temp just like setting regular curd.
Raw milk makes it stretchy, paneer is made of fully boiled milk that has granules.
You'll never be able to make cheese with homogenized milk brought from market
Thank you so much i am eagerly waiting for this recipie 😙
hello i just now tried it with real cow milk directly brought from the nearer dairy and i got huge stretch in my cheese i am very happy that it turned out into morzorella do try itt !!
Thanks a lot
After seeing your recipe... I am trying to make this.... Believe me it is made the same that you make👍 satisfying
She used 3 litres of milk which cost more then 100 so instead of buying milk from market we can buy mozzarella which also cost 100
Hamare yaha to 160 rupees 3 litre
The market cheese MAY contain rennet, which is a animal product. That's why making at home safer , especially for vegetarians
Is it difger from paneer? Except in shape, I don't feel it is cheese, just felt paneer. Don't think otherwise. I just thought so.
i tried this recipe and its utter flop . It is paneer
Guys paneer is a kind of cheese. That's why she used full cream milk. Lol.
You shouldn't boil the milk or make it too hot and make sure you are using raw milk not pasteurized milk
I tried the recipe. The cheese came out very nice. I have failed 4 times. This was my 5th time. This time I used amul pasturised milk. While making it, the texture was not smooth and silky at all. There was no pull at all. When I set it in fridge for 2 hours, even then the texture was not looking good and there was no stretch at all. But I put it on bread and toasted the bread, it melted very nice, then came the strong big pull of the cheese. So just follow the steps the cheese will turn out good When you use it.
I will just say...............WOW.....u r amazing.
Hey.. congratulations to blessed baby girl anvi....i just know..
1 like and 1 cmt from TN
Mee
What a coincidence I was searching for a recipe of cheese and on whom I can believe
Thanks for these much likes
Same with me.
Wow excellent and very easy method of cheese thank you so much 🙏🙏
It really works 😋😋
*Also U Can Make It Rasgulla😂*
Ya you are ryt🤣
My reaction when my mom handle hot vessel is itni hero my bno yay lo kapda
I tried ot turned out awesome..
Thanks a lot
Tried it and came out very well but surely there are some tips missing in this video. I read so many comments for this video saying their attempt failed, let me share what I did extra from what is shown in the video. First is, after the milk curdles we should softly pat out the moisture from the solids. After every gentle squeeze you should put the solid in hot whey and let it soak the liquid. In between this process, you must gently knead the solids gently using your fingers, stretch it and put the stretched solids into the hot whey. Repeat this for atleast ten times. Take up a bowl with ice water, put the solids into it. This is the last process, refrigerate it.
As far as i know for mozzarella cheese u need Rennin, its an cow enzyme, which helps you give that doughy texture she showed in the beginning... the entire cheese making process is same, but she didn’t add the enzyme..i am myself surprised how she got it from vinegar.. But i thought it works, seeing the comment section i am sure it only makes paneer.
U mean rennet?
Nope i did mean Rennin. Because- Rennin is the active ingredient in rennet, which traditionally comes from the stomach of slaughtered newly-born calves. ... For vegetarian cheese, rennet comes from bacterial or fungal sources, or genetically modified micro-organisms. Today's cheesemaking industry also uses many alternatives to chymosin
@@alginateagar ohh
we have vegetarian mozzarella cheese in India that doesnt use any animal product.......dont know what they add to it but pretty sure mozzarella dont need only rennin
@@geetanjalikharbe8395 there are many alternatives to animal rennet. They're made out of plants. You can order them online too and use them if you wish to.
I tried and and and....mujhse nahi Bani😶
Vaise ek and m bhi pta chal rha h ki nahi bna..
Apnar ranna amr khub valo lage..ami apnake follow kori
It works bcz i also make cheese with this method before watching this recipe also...
I tried it but it didn’t come out probably
Maam, my earnest request. Can you please have a qna session. We are all eager to know you....
Hit like if you all want the same
3 litre milk will cost you more than the readymade cheese
The cheapest cheese from Amul costs Rs 460-500 per kilo. For homemade paneer from mother dairy, it costs me 280-300 rupees.
So homemade cheese might turn out little cheaper or equal to the store bought ones if not more.
If the yield is 100gm per litre, then it will cost you nearly 480 rupees which is just fine.
Actually....haha
.
@@Dave_en the cheese we get in india like amul is not authentic and by making cheese the right way at home we can acquire the real cheese say like mozzarella !
@@coffee_ndme then we should get the original recipe and ingredients. Probably this recipe won't give that mozzarella feel.
I have got that real mozzarella and its soft as butter and melts beautifully by heating a bit.
Amul or other brands have many variants. Just ask for pure mozzarella cheese.
Can we use boiled milk
Super. It's very nice. Thanks for this video
How many grams of mozzarella cheese can Make in 3L of milk?
Please reply to my future pizzeria business
Mam it's not traditional mozzarella instead it's queso fresco. It won't have same texture after melting as mozzarella. Original mozzarella cannot be made without rennet. Usage of rennet is mandatory in making of fresh mozzarella.
Yes I too agree it's not mozerella cheese cause it's a sticky texture to pizza shown in the video ,usually mozerella has a very good and soft texture !
Ice in ice cream and getting paneer instead of cheese r the most bloddy shit problem in the food universe😣😣😣😣
I also😭
Hi I just tried ur recipe and I successfully make stringy mozzarella thank you for sharing
Hey, my milk turned into very very small lumps...which I was not able to strain... kindly help me...
I tried and made paneer, I used pasturised pre- boiled cold milk, then got it to Lukewarm temperature and poured in around 1/3 cups of vinegar into around 2 cups of milk, just to experiment, it formed into pure paneer
It's amazing 😍😍
Wonderful and very easy dear thanks for sharing
Thanks so much for the simple recipe! what is the difference between this and paneer,
How long can I use it?? Basically shelf life would be?
1 month mam
Thanks for watching
Wow amazing recipe ji👌👌
Glad you liked it