Make Fresh "Mozzarella" for 20% of the Cost - with Ingredients You Have in Your Pantry
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- Опубликовано: 20 май 2024
- I really love fresh mozzarella, but I don't love the price. Fortunately, we can make our own fresh mozzarella at home for as much as 80% off the price of store bought - with ingredients you probably already have on hand. Now, it's not TRUE mozzarella, but it works like it in a caprese salad and it might get people interested in a video on how to make an actual mozzarella with a couple of different ingredients.
Ingredients:
- 1 gallon or 4 liters of whole milk (cannot be ultra pasteurized)
- 3/4 cup + 2TB distilled white vinegar (240mL if using 4 liters of milk)
- 1/2 tsp to 1 tsp salt
Process:
1. In a large stock pot over medium heat, bring milk up to 115-120F (46-49C), stirring occasionally.
2. Stir in the vinegar for 1 minute or until the curds and whey have separated. Turn off heat, cover and let rest for 10 minutes.
3. Remove the curd from the whey by spooning them or pouring them through cheesecloth or a nut milk bag.
4. Squeeze as much whey as you can out of the curds. This will probably take 3-4 minutes of patient squeezing and massaging.
5. Transfer the cheese to a bowl and microwave for 30 seconds, then add the salt and mix. Microwave for another 30-60 seconds until cheese is starting to look gooey.
6. Using a spatula initially, mix and fold the cheese. Once it cools down enough to use your hands, kneed it into a smooth round ball.
7. Transfer the cheese to a piece of plastic wrap and twist the corners to form a ball. Ideally place into a bowl so that it maintains its round shape.
8. Refrigerate 4 or more hours, flipping the cheese over in the bowl after 2 hours.
Yield will be about 1 lb 3 oz or 540g. TOTAL carbs is 1g per oz (or 30g).
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Развлечения
Whey to go, Steve!
This is the whey
Damn….your pun fu is stronger than mine 😂
😂😂😂😂
Grate a cheesy joke😂😂
A local cheese company visited our local grocery store and did a class on making fresh mozzarella. It was so much fun (much more work than your method though), and we came home with the goods. I'm looking forward to making your version.
Dang, this is awesome. I havw a local grocery store that regularly has gallons of milk about to expire that they mark down to $1. Next time i see a gallom or two, i'm going to buy it and do this
Is easy to make a quick ricotta or start of a boursin type with that milk, too.
Fellow South Dakotan here. I just discovered your channel and just love it! This is also a great way to make paneer. The difference is really pressure which makes it more dense, and no salt used. I actually have a video on it I made years ago; not really a RUclipsr, but I have it, so it might be worth a look. I used raw milk in the springtime, so the paneer I made was kind of yellow, but the flavor of paneer made with raw milk is to me, preferable, as it has a mild buttery element to it and a creamy mouth feel.
I make fresh pesto from my garden basil. I use my garden tomatoes and mozzarella with red onion and my pesto.
Make ciabatta bread, my husband goes crazy.
But now with your recipe I can make homemade mozzarella to go with all the other homemade stuff.
Yum! Sadly, I’m 3 months away from garden fresh tomatoes here in SE Wisconsin. 😕
I use that same recipe to make homemade ricotta cheese. You cannot compare the taste of store-bought and fresh homemade ricotta cheese. The texture depends on how long I hang it to let the whey drip out. It is so delicious.
Same here.
Stretching the cheese is a necessary step in getting a true mozzarella consistency. Love your videos.
Do you feel that pulling it like taffy stretches it more than kneading it?
@@SeriousKeto Yes I do. In the cheese making videos I've seen they all stretch it like pulling taffy.
I've tried a coupled times by other methods, and never managed to get great results... but that microwave tip is gold, real gamechanger. Thank you for sharing such an amazing lesson.
Can’t wait to try this. Your videos are always so clear and concise. Thanks for all you do!
I’ve never tried fresh mozzarella. This looks really good.
You had me at “This costs 20% of the cost of buying fresh mozzarella in the store.” 👍🏻 Yes, please. Never knew it was so easy to make! Thanks!
I think it's closer to 70%. You can get 1.5 pounds of mozzarella at walmart for $6. A gallon of whole milk at walmart costs $2.75 and makes about 1.5 pound of mozzarella. ...add another $0.25 for the vinegar - so $3 in materials for $6 worth of cheese. But it's still cool to know how to make it, because you could use milk that's 'almost' expired. Sometimes I make greek yogurt from the clearance organic milk that they sell for $0.5/gallon that usually sells for $6 gallon, or from milk that we have at home that's ..not exactly fresh but not yet rancid, it still works for yogurt or cheese. that's when it makes sense.
And it's not mozzarella you're making here. lol
@@eventhisidistakenYour math is out! $2.75 + $0. 25 is $3 not $4
I've been thinking about making cream cheese. Years ago I made ricotta and it was so much better than store bought. I'm definitely going to try this. 😊
Great receipe! Thanks for the video.
Thank you, Steve. I am definitely trying this recipe 😋
This looks delicious! Thank you for showing us how to make it! 😊
Aloha from where a gallon of milk can run ya $8…. some places, it just makes more sense to buy the cheese. But I love learning how to do this!
I can buy mozzarella at the store for $3.50 lb,
a gallon of milk is $3.60 (you can get 1 lb-1.25lb of mozzarella out of a gallon of milk),
you may get better tasting mozzarella but save no money.
I’ve got my own sheep and goats, which I milk. Spoiler alert - this probably won’t save you money either, unless you have enough land to support your animals without buying hay, but it’s much more fun. I also already make cheese with vinegar and salt, but the texture is nothing like mozzarella. I’m looking forward to seeing how he achieves this.
😮 that’s crazy! But I know milk has to be shipped there.
It's pretty expensive in Canada too, even though it's all Canadian milk. 4L is 5.68Cdn, or $4.15US. Still not $8 though!
@@TracyKMainwaring depends on where you are. I live on Vancouver Island, and milk here is around $9/4 liter.
Love this recipe!! Definitely gonna try this!
Very helpful video, thank you for posting. I like the difference between batches as well. Different uses for the output of the same process.
Looks easy enough for sure! Thanks!
Definitely going to try this Steve, Thank you 😊
Waaaaay cool Steve! Thanks!
Great recipe video... thanks Steve!
Amazing! This is definitely a recipe I will be trying!
Awesome video, thank you for sharing this!
Interesting. Great recipe. Thank you
During tomato season here in MN (long time from now!) we have caprese with our dinner every evening . Looking forward to saving some $ this summer. Thanks for this recipe/idea.
We do caprese all the time here too with tomatoes and basil from our garden. That first tomato won’t show up until mid July here in neighboring Wisconsin.
I just wanted to say thanks for making such helpful content. I'm just starting out and I was getting lost in the deluge of info and it was very "do this or be doomed!" and then your video came up last night and I've been going through your channel and bingo this is what i needed.
Glad to help!
Thanks for the tip on using the whey liquid for the tomato plants. I will definitely be using it
Heirloom tomatoes are far more susceptible to blossom end rot, so they really benefit from the whey.
Wow! Thx Steve! Awesome.....I will definitely try it!
Thanks. Awesome video. I've made it using rennet, but my bottle is old. Much easier to use vinegar.
Wow! Love love this!!!
I'm very excited to try this! I bought a cheese kit a couple of years ago (it contains the rennet and citric acid) but never made it - too time consuming. I also appreciate the tomato tip. I always put crushed Tums into the bottom of the hole when transplanting my seedlings but sometimes spray them +and my squash and eggplants) with a very watery milk solution which also helps. Well'p I'm off to Walmart to get some milk. I may try making an herb covered log. Thanks for another easy and practical recipe Steve!!
Really excited to try this. I have made ricotta before, this is just a couple more steps. Thanks Steve for this video
I love this! I make Ricotta cheese in a similar fashion but I also add heavy cream with the whole milk, not sure how the extra fat or protein would change the cheese from ricotta to mozzarella, but I agree it's how much whey is left in the cheese. I love your content you are definitely my Alton Brown of keto cooking! Thank you!
Oh my, thanks so much for this video!!! I've wanted to make my own mozzarella but have balked at having to buy rennet. Also, THANKS SO MUCH for sharing your experience even when you don't feel like it's quite as successful. It helps me learn, too! And guide my experiments. THANKS STEVE!!!!!
Thanks Steve, looks like a fun one to try!
Wow! Who would have thought?
What a great video. Thank you!
Thank you. I will try this.
Great, interesting and informative video. Very useful and can’t wait to try this recipe.
Thank you! It's been a long time since I have made this and ricotta cheese both easy to make. I used cheese cloth and you are right you have to get all liquid out. You save money by doing it yourself. Thanks for the tip for tomatoes.
Just getting my tomatoes planted and I hadn't heard about putting whey on them, that gives me a real reason to make mozzarella, so thank you for continuing my education. Looking forward to summer salads now.
Another thing I do is throw a couple of Tums and a quart cup of sugar in each hole before I transplant my tomatoes. The Tums (like the whey) help prevent blossom end rot and the sugar (I'm told) helps make the tomatoes taste sweeter (though this may be gardening urban legend).
Eassier than I thought!
Salted to perfection & has that shiny glaze! I'm on my 2nd hour in the fridge to shape & cool!
497 gms or 1.1#.
Whey cool!
WOW so cool...going to try making cheese...THANKS!
Thanks for another excellent video.
I will definitely try this for Passover.
Great video Steve! I make 2 gallons of kefir at a time using Ultra High Non-Homogenized, Ultra High Non-pasteurized, organic goat and cow milk, and I drink it everyday for gut health. I divide the 2 gallons into glass quart bottles, and every bottle I enjoy, I first scoop out several spoonfuls of the curd. Mmmm! Mmmm! ❤ I've heard one could make cheese from the kefir curds, and you made this look so simple. I'll definitely try it sometime. 😋 Thanks!
Yes! You can absolutely make cheese from milk kefir, I do it all the time! The best method I have found is to double ferment it first. Do the 1st ferment with the kefir grains, then strain them out and do a second ferment without the grains. That gives it a thick enough texture that you can then put it in a fine yogurt strainer, or fine cheese cloth. Stick it in the fridge and let gravity do it’s thing until the whey is no longer dripping out. You will end up with a VERY thick yogurt type of consistency. At this stage you can add all the same things in it as you would yogurt for a tart and healthy snack/meal (fruits, grains, etc). I like to mix some dried or fresh mint into my kifer cheese, then mix it with fresh berries, and this also goes amazingly well with grilled peaches!
To make it even thicker, transfer your fine strained batch into a larger mesh strainer or cheese cloth to drain even more whey. This will give it the consistency like a cold brick of cream cheese. At this stage you can do all the same things as I mentioned, and even substitute it for ricotta in cooking/baking! I have used it in lasagna, it’s delicious!
@@WolfsToob Thank you! I always double ferment my kefir. 😋
Awesome! Thank you!!🙌
Great recipe! My flock of chickens love whey.
I love this. I'm going to make it soon. 😊
I’m gonna definitely try this!
I am going to try this!
Thanks.. Great recipe..
Thank you for this video
Looks so good ❤️🇨🇦🐕
I am shocked at how easy that looks. I'll be trying it this weekend!
This looks great I’m going to give it a shot
I never knew how mozzarella is made so this was a great learning experience. Thanks for sharing, Steve!
FYI, this is not how most mozzarella is made. Typically, mozzarella is made with some kind of rennet, whether that is made from vegetables, or comes from animals (cows specifically). Using vinegar is a great DIY alternative, and produces a pretty darn good result with just a slightly different taste (it’s a teeny-tiny bit sour because of the vinegar). The vinegar method is also a lot easier and more fool proof than trying to properly portion out rennet, which can be finicky to get right.
Can't wait to try this!
Steve very interesting. Will have to try this. Thank you for sharing this recipe. Have a great rest of your day and week.
I can tell you that the next time I make the bacon weave meatloaf, this is going in place of the cauliflower. 😉👍
@@SeriousKetoSteve that is a great idea. Wonder what it would be with the cauliflower and the mozzarella ball stuffed inside the cauliflower. Kinda of like a turdunken. Looks like an experiment to me. Take care.
excellent love the tips
Had another thought... if you have an Intermittent fasting friend (days not windows)... when i was on 5.2 i was begging friends for their leftover/spare whey and making yoghurt and cheese for gifts to everyone... It was great for a fast day... on the ither style, you can't really eat anything outside daily Windows of eating in 10.14, 16.8 etc...
Looks delicious 😊
I will try!
Can't wait to try this! 😊 Thank you.
Today, I'm going to try breading some slices and air frying them. This may wind up being this Friday's video if it turns out. 😉
@SeriousKeto Oh! Awesome 👌 Hope to see how it works out in another video. Great idea!
I don't have an air fryer, but I might try this in the oven. I'm planning to try your mozzarella recipe tonight. Hope it's as simple as you make it look!
Great video. I will try it
Thank you for your recipe
I will do it ,I live in Buenos Aires
Thank you very much
Chickens love the whey, also. Great tip for tomato plant.
We have been using cheese cloth; only thing is you can wash the cloth just don’t put in dryer. The fibers tighten up. Let air dry.
Thanks for sharing.
You’re the second person to mention chickens. I wish I could have some.
Wow… thanks. Might try it
This is a fantastic video!
Looks delicious! Maybe I'll finally cook something.
I have a yogurt strainer I use to make Greek yogurt. I can’t wait to see how it works for making mozzarella. It will definitely get all the whey out of it. Thanks for this easy recipe Steve!
I’m not sure how the Greek yogurt maker will work if you want it to get past the cream cheese phase. Please let me know how it works out.
@@SeriousKetoI leave yogurt in the fridge several hours and it comes out in one solid clump. I don't know why mozzarella wouldn't do the same. We are going to find out!
Is your strainer one that has a spring loaded pusher on it? Interested to hear how it turns out!
🤯I know what I'm doing this weekend!😅 Also, Thank for the gardening tip 😊
Gotta do this!
I love making cheese. Can't wait for good tomatoes in Wisconsin! Thank you Steve. Always good content! You and terry have a great weekend! Love the blossom rot tip also. Great info.
Sadly, we're still several months from tomatoes here. I'm itching to start planting, but the danger of frost is still lurking...
I had no idea it is that easy! I'll try it!
Something about making your own cheese is pretty cool, in my opinion I hope you enjoy it.
Almost 300k! Love that you can use the whey for food growing.
It's also supposed to be great for brining chicken (a suggestion I'm testing today before throwing half a chicken on the smoker).
@@SeriousKeto Hmmmm, can't wait to hear how that comes out. I am making chicken bone broth, wonder if that would be ok to add in?
I have made cream cheese but not yet mozzarella, I am going to try, it will be perfect with some olive oil, salt and fresh tomatoes
Craving it now!
thanks
Sandwich idea for you. Make a balsamic vinegar marinade for some chicken. Then make a grilled chicken sandwich, I'd recommend ciabatta for the bread, and then lettuce, tomato, this fresh mozzarella, and ranch for the sauce on the bun. Also maybe some fresh basil.
Sounds great!
I tried it, really good...thank you. Question how long does the way last as a fertilizer? Thanks Steve!!
I don't fully understand your question. I just split the whey between my tomato plants whenever I have some.
Super interesting! Ive made Paneer using the same process, but you usually press as much liquid out while it's in the cheese cloth for a few hours. BUT if I put on my wannabe-scientist hat, I think the melting and working of the cheese is what gives it that smooth mozzarella texture, probably something about realigning proteins and fats. Seems like it's time to do conduct a few experiments...
may be a new video with that paneer cheese?
for a bag/cheese cloth I use a 5 gallon paint strainer bag. I have several that stay in the kitchen. I use them for straining honey and cheese. to clean throw in the washer
That works too.
Great video, thanks. I always have ACV on hand. I wonder if it can sub for DWV? which I usually don't have.
I can't say on that....
Great video, Steve!
I'm new to the channel. I just tried making this recipe and it came out very nice. I followed the recipe exactly. The cheese was a touch sticky, but tasty. This was the first time I've ever tried making cheese of any kind. It was quite easy. A question for any experienced cheese makers out there: Since I have a tree full of lemons, could I substitute fresh lemon juice for the vinegar in this recipe and, if so, how much? Doing some searches said that lemon juices is between 10-20% less acidic, so would I try using 10% more lemon juice than what's called for in the recipe for vinegar? thanks.
🤗 Hi Steve, OH MY GOODNESS I am so excited about this 😁 Mmmm Pizza crust made with ground chicken, homemade marinara sauce, fresh basil and 😁fresh mozzarella ❤ Yes Please! I didnt know how EASY it is.
Thank You for your awesomeness👍
Grace, Peace, Prayers, Big Tight Hugs,Much Love❤ & Holy KiSseS to you all ❤
I make my own Greek or Icelandic style yogurt and have a yogurt straining bag. This will be easy peasy and I can’t wait to try it. :)
As usual, excellent video. I have a couple of nut milk bags that I purchased a couple of years ago or so when I was making the Greek yogert with my Instant Pot (thanks to 2KrazyKetos for the recipe). I found out just how simple that was to make. I am looking forward to making my own cheese now. Thank you.
Not strict keto but try to low carb due to type 2 diabetes. One of my favorites to cheat is drinking hot whey with a sweetener and lemon. You can’t get more delicious. I’ve made paneer but will now have to try to warm it and make fresh mozzarella.
I’ll definitely have to try that after my next batch.
Keep up the good work
Love this! But I made it with a gallon of milk and my cheese yield was not quite 3/4 of a pound. And my whey was much more milky looking. My milk actually hit 126° before I added the vinegar. I’ll have to try again and monitor the temperature more closely. But what I got was delicious! Thanks Steve!
That’s quite a difference than what I got (19oz). If you figure out what happened differently, please let me know.
Thank you for your recipe, it is very interesting and easy. I will definitely try it. I saw on RUclips, maybe six month ago, recipe to make cream cheese in instant pot by 2krazyketos, and I completely forgot about it. Now I will make both. Thanks again.
That is beautiful! The raw milk might have had a higher fat content that kept it from sticking to the bag. Whey is also great to use in place of buttermilk for baking or brining/batter for fried chicken!
Just to be clear, the one that didn't stick to the bag as much was also pasteurized, homogenized, store-bought whole milk. It was just a cheaper store brand. The cheese that Courtney and I made with raw milk, citric acid and rennet was a lot more firm prior to cooling, so there's that.
Good call on the whey for brining! Thanks!
@@SeriousKeto Sorry, I misunderstood about which batch of mozz was the "first" one. In the southeast there is a grocery store chain called Publix that has the best fried chicken ever, It's brined in buttermilk and spices, then double-dredged in seasoned flour. It. Is. Divine. I have found the spice blend recipe online and reproduced it in my air fryer. It's not quite the same, but very close. Also, I got some baking-with-buttermilk tips from Alicia at Keto Upgrade!
Steve, like your channel so much! Could you review some Keto sourdough bread and/or try a sourdough bread recipe? Thanks!
Good to see you. For some reason you have not been coming up in my feed. But I’m glad you are back.
I never went away, but it's good to have YOU back. 😉
@@SeriousKeto ❤️
My husband has wanted me to make mozzarella, perfect timing. What is the composter you have, I don't like mine it is too difficult to empty. Thank you.
Yummy 💗