My mum always made her own Mozzarella cheese. She would wrap the cheese in cheesecloth, pull up the sides to enclose it and give it a squeeze to remove the excess liquid and whey. I love you made this video. Making Mozzarella cheese from powdered milk, once something most homemakers knew how to do, is a lost art. Thank you!
I like this guy. He makes the same mistakes I do. Turning on the wrong burner or forgetting to turn it on. He also has the courage to leave it in and not edit it out. I love it!!
You can use store-bought milk to make cheese by freezing it first then unthaw used on thawed milk using his method to make the cheese it works really well freezing milk breaks pasteurization.
K hi please tell me the right way of making cheez i dont have rennet tablet should i skip that?? Can i use lemon juice or vinegar in it ??i cant understand him 😞😞
All you need at home I’ve seen recipes that dont require rennet. Vinegar and or lemon juice were used. I believe the rennetis just to help the cheese curds form a little firmer and faster. Possibly due to the fact that he is using powdered milk. When I made my cheese using his method it turned out just ok. It was a little bit rubbery and didn’t have much flavor and the color wasn’t what you would expect. Definitely needed work. He makes it look alot easier than it actually is but was fun, and I would do it again.
K funny you mentioned that, because that is exactly what I used. It wasnt so much the ingredients I used as much as it was not having my timing and temperature quite right. Then to top it off the butter separated a little from the milk. Which he did warn about. It was a couple minor mistakes that I learned can make huge difference in how it turns out. That heat makes all the difference in the end
K I only made it the one time. I do believe that the Kerrygold irish salted butter is what made the difference in flavor. But the process is where my mistakes were made which affects the texture and flavor as well. He made the process look easy. If there is any advice I can give that will make a world of difference with this recipe it would be to make sure your very diligent in following the process he does to make it. The cheese I made wasnt bad. The texture was the biggest thing I messed up. Its a very delicate process when you start working the curd. There really isnt much of a margin for cutting any corners. Also I found that the timing may differ with some things when your waiting for the curd to form. I found that the time he used to let it set up wasnt enough for me. Could be due to elevation differences or the type of powdered milk I used. I really cant say because of how many attempts I have made. Its a learning process that you just have to try and play with till you find what works best. Once you have your ingredients down and timing down you want to definitely try and use the heating process that he does. And dont over heat your curd when your forming your cheese ball mass. Thats what I did and it was pretty rubbery. But flavor was doable. You cant expect it to be the best quality when you use powdered milk. It smells different and the taste is more bland even when butter is added.
This was the most genuine, most complete, most detailed, most helpful video for a newbee in the cheese business. If other viewers bothered to view other videos they wont find tips like how rennet ends up dead after 20 mins or the importance of heat for elasticity and kneading to get the Mozzarella leathery texture. thank you very much ... we need such dedication and honesty in DIY videos.
I agree. I’ve taken a few cheese classes and I feel like people leave off tons of info because they want you to buy their kits or products or they’re just bad teachers.
@Eagle I don't agree. It is faithful to the process , with the ingredients at hand. I think it would be like if you (personally) wanted to make empanadas, but your beef, olives and oven were wrong.
Don’t know where you were looking, but most all I viewed covered the need to utilize rennet properly and need to work the cheese. Don’t be generalizing. This guy is far from the best...he rambles and could have done the video in a fraction of the time.
I live alone and am disabled. I can never get through a whole quart of milk without it going bad. I also cannot get out in bad weather so I started using the non fat powdered milk. Worked like a charm. I've even made only 4 oz at a time for my tea. So, when I saw this video I was amazed and tickled pink. Look at that, I can make my own mozzarella cheese. I will definitely try this. Your video was a treat to watch. The alcohol added in the beginning, the wrong burners, hot hands...oh my. I was enjoying this so much. Laughed enough to concern the Chihuahua. Thanks so much for this very entertaining recipe. :-D
My Grandmother took milk going sour a sign to make a cake. I can't find anyone that makes a sour milk chocolate cake like hers soured. Milk makes great pancakes
I have been a chef for many years and never have made cheese...I followed your recipe! I am wowed...thanks for the details. By the way I changed one thing and used some cheese cloth. You are the coolest. Wish I could buy you a beer and we could talk about making that!
@Joe Bland That's not true, there are plenty of chefs who toast bread and burn meat. Now, does doing that make you a chef? No. But Chefs do do it. He he, I said do do.
@@BruceNJeffAreMyFlies Good response. And, do do is extra funny in the context of speaking about food. Do do is gramatically correct, though most avoid saying it.
@@chrissimon8368 :) It seriously is gramatically correct. Isn't that funn?! I've only spoken it a few times in my life. This is why people don't know. Most people have avoided it, because it sounds so crazy and weird. It's use is so limited that it seems like it can't be true for how it sounds AND because we rarely hear it.
All chef's ruin things. It usually happens when there are too many things going on at once. If you ever cooked in a restaurant, you would understand that.
Those hands are from years and years of honest toil-it's ingrained into his skin and nails- all I see is a hard working man who has a hilarious sense of humour- not every guy has to have a weekly manicure and pedicure -they don't have the time in between a heavy workload-I'm a new subscriber and I look forward to seeing more of those hands 😄👑👏🏼🙏🏼
Reminds me of Robert Duvall's friend, Pat Ratliff. He had meaty hands like that and at 80 he could still rip a quarter in half. I saw him do 2 of mine. "Search for Jehovah while he may yet be found" - absolutely urgent. JWs are there to help
What the hell am I doing here, and why did I just thoroughly enjoy 40 minutes of a video that made me wish I lived a simpler life? Ach... I need sleep... and a life upgrade.
We always poured it into the strainer that was lined with a fine linen cloth and squeeze the whey out by twisting the cheese ball while in the linen cloth. Love your video!
I’m thoroughly impressed. I really liked that he knew where to find the ingredients in the store! Saves me a lot of time as I will be trying this. Thanks for all the experiments to get this cheese perfected for us. Powdered milk,amazing!
There was something so relaxing about watching this, and I learned so much in the process - your sincerity and warm personality really shine through and are such a refreshing contrast to all the generic forced "influencers" online these days. Please keep up this wholesome work!
1/8 c. lemon juice may be substituted for each 1/2 t. citric acid in cheese making (reduce other liquids in recipe to compensate for the extra liquid). Also, 1 T. cream of tartar may be used to replace 3/4 T. citric acid in recipes. (as per internet)
I'm part Polish,,I'm sitting up with Insomnia as the sun is coming up, pretty unhappy. When he said Gotdamn ya gotta love those Pollack's. HA I busted outloud laughing all by myself! 🤣
Hi Guy Loved your video . Can I ask how much it cost you to make that ? I know it's cheaper then in the store . But just the fun of making your own is KEWL !
I really enjoyed your video, great idea. I just wanted to explain that ricotta means "recooked" in Italian, and the reason it is applied to ricotta cheese is because it is a "secondary process" performed after you remove the first curds, using either rennet or an acid as a coagulant. That first curd removed and placed in a sieve to drain off any whey is in fact a cottage cheese, not ricotta as you said. It is the leftover whey that ricotta is made from, usually by adding a little fresh milk, then bringing it to a "very" gentle boil [recooking]. If no ricotta begins to form and float on the surface, then a small amount of vinegar or lemon juice, or even kefir is added to force any added milk to form a "secondary" curd of ricotta [because the "first" curds of cottage cheese were removed in the first step above]. Gently stir to not break up the ricotta, for ricotta is a very delicate curd at this point, and when the whey is as clear as it gets, you use a sieve to pull out the ricotta and place it in a another sieve or a cheese basket to drain the whey. That's your ricotta done in the sieve right there. I grew up making ricotta, which my Italian grandmother and my mother taught me the recipe as a youngster. In fact, I'll ring my own cowbell to state I was the first person to pioneer making cheese with kefir way back in 1980 using milk from my own Goats. This is my webpage on the topic with recipes, which I hope you do not mind me sharing here: users.sa.chariot.net.au/~dna/kefir_cheese.html
Thank you for taking the time to do this. OMG the amount of complainers! 1) Who gives a crap about the fingernails. It’s his cheese and he’s eating it. You can clean your hands properly before you start your own cheese. 2) Yes it’s a long video because there’s lots of steps! Do you want to do it right or do it fast? You can’t have both. 3) Unless you’re deaf or attention deficit, he answers pretty much every question you all have asked in the video! 4) You haters, don’t need to watch! There’s millions of other videos on RUclips that you can bitch about. Get a life.
The nail comment is retarded(you're right,who gives a crap)....I never even noticed...even after you mentioned it I went and looked and it was not *that* noticeable ...I wasn't really looking at his nails to be honest,I was just enjoying his lovely video.:):) I'm from Canada...we don't have to figure the temp difference out as our stoves have both temperatures on them:)...and Yes I agree with the people here,great voice!!
First, comments tend to be most often more (more often than not) about the person making the comment and less about the subject matter and information contained in the video. Second, The video is about HOW to make cheese a particular way. Nobody watching the video ate the cheese made within. Soooo! Hygiene comments are irrelevant with others making cheese using this method. I found this video fascinating and very worth while instruction. In my own words, "Damn powerful stuff" for those who can benefit from it. I include myself benefiting a bunch. Thank you.
Wow! Some people! You know, they assume everybody can just jump into their SUV’s and go to the corner supermarket for cheese, milk or some other daily staple or even access to an auto shop. Some of us live way out in the country. Some of us have to drive 5-10 miles, one way to the nearest country store and in the winter you get snowed in!!! Well luckily if you stock up on powdered milk and butter (I do!), we now know how we can make some cheeses! I also make our own bread and tortillas, and many other things so many people take for granted. Chill people, not everyone has the same conveniences! And I loved my grandpas old, stained and calloused hands! Wish he was here so he could hold my hand again!
@@kenshinhimura9387 Its not a grocery store, it's a country store. Which usually has a very limited selection. Can confirm, was a country buck, now I'm a cityslicker
Kenshin Himura 5-10 miles each way comes out to 10-20 miles for a gallon of milk or a few things. It’s not just the miles but the time spent. The nearest actual supermarket was another 20 miles round trip! We lived out in the boonies where your closest neighbor lived on the next mountain top!
lone wrecche lol! It’s ok. You can believe anything you want! But just FYI...not every farm has cows! And incidentally...straw tastes very sweet! Have a great day!
lone wrecche my grandpa had cows. They are a lot of work. I wouldn’t mind a few head myself but 1000?!!! Yikes. My dad raised Weiner pigs. We only have chickens now.
I know this is really old. I so enjoyed watching this. Brings back so many memories of my cheese making days. Messaging my friend to pick me up some powdered milk and rennet on her way home from a mini vacation. Too far for me to go, 90 miles round trip, and stormy roads right now. I started making cheese when the old Organic Gardening and Farming magazine came out with the how to in 1976. And YES I saved that magazine all these years. Made so many pounds of cheese. No longer have my cow to milk. Gave her away many years ago due to arthritis in my hands. :( When I had her of course I made the 5 gallon batches. This looks manageable to me and kneading that warm cheese will feel great on my always aching hands. Will watch this a couple more times taking notes next time. Would make great little Christmas gifts. That is if I did Christmas. But I can Christmas myself. Thanks for sharing this with us. Came here to watch the cast iron pan cleaning and seasoning then just kept on watching other videos.
Actually "ricotta" means "re-cooked". What you need to add to the whey is acid, not more rennet, which only works on milk. Then heat to a high temperature until it forms curds. But definitely follow a good recipe!
@@wsurfs you can use your whey in recipes like pancakes and breads. If you have pigs or other animals you can give it to them also. So no wasting the whey.
90 lbs of dry milk? I'm curious, how did you wind up with 90 lbs of dry milk? That's a lotta dry milk!!! I'm wondering where I can find maybe 5 or 10 lbs bags of it, or perhaps bulk?
@@CarolReidCA Hi there. Well I used to manage a little country store and we would have order books to order from and I saw it in bulk bags 50lb. I bought 2. For just in case. We don't drink a lot of milk but like to have some for cooking. 🙂
Well if you have the time to make it, maybe you can sell it unless you can eat it all....to me its not worth all the work and then cleaning up afterwards.....for sure I will not be making it....but since you already have the powdered milk, and you have the time....go for it.....and good luck....
Thank you very much for taking the time to educate those of us who appreciate learning new cooking techniques. I think you are brilliant and very kind to share your knowledge.
*Before I commented, I thought I would try my hand at making mozzarella cheese with your recipe, and it turned out wonderful. This was an excellent detailed instructional video, and I appreciate you taking the time to share it. You put a starter on a tractor, made cheese and edited a video for RUclips, and that was probably just the beginning of your day. You're just an all around hard working man...multi talented. Hard to find these days. Thanks for your hard work and time. Subbed and liked.* *Edit* _I've had so much fun with this thread._
*Irene D* Type this * before and after your sentence or paragraph with no spaces. Use _ before and after for changing the style. Use - for making a line in your sentence. -The one for the line in the sentence is for saying something cocky or a smart arse.- I hope this helps. Play around you'll get the hang of it.
Hey...any man who can fix a motor & make cheese... Needs me for a neighbor...I'll bake the bread & you bring te cheese !!! TY for showing how to make this...looks Yummy !
@@2canchew526 sorry, but I didn't hear him extend an invitation to you to join him for a snack of cheese and crackers or a meal so why do you care if his hands weren't as clean as you assume they weren't? Just asking...
Hello from Melbourne Australia 😉 I loved every minute of this and now I want some of that Polish liquor! lol 🤣 I started making some basic cheeses when I was a little girl after seeing a cooking TV show here where the chef made some cheeses using milk and rennet tablets. There was no stopping me after that - and no interwebz for me to check for a handy dandy tutorial such as this. Then I moved on to making homemade yogurt, overnight oats, I'd make face masks from oats, yogurt and honey. It's honestly so much fun to make things ourselves instead of buying everything store bought, usually made by machines. All of our own positive and loving energy goes into those home made goodies and then we get to share them with family and friends and they get a nice feel-good hit of something made with our own hands and lovely positive vibes. Just tonight I made delicious creme caramel. Life is good 😍
Wow I’m a chef . And that impressed the shit out of me glued to it . with the amount of knowledge and common sense ( not so common ) you picked that apart and made it work...... that’s a Chef.. fantastic!
That’s great info! Now that prices are through the roof in my country, my family will be able to eat pizza more often and not feel guilty about food ingredient cost.
But isn't the cost of the dry milk just as expensive?!!! 6 cups would be around $8.00. Then there's the rest of the ingredients...butter isn't cheap either....
@@jcdines8864 I think that you can bulk buy dry milk for cheaper than that. And, if you're going to be using it for making cheese that would be the best way to go.
@@pinkbeautytwinkle Good point. Prices may vary not just by country, but by locations within. And, stores within my city can vary greatly in prices on the same products. (USA, AZ)
Great video! I didn't think to add butter to the milk, but great idea! Very thorough video, great for newbies, and I learned a couple of things too! Great info! You can also make ricotta from the whey. I've read somewhere that ricotta somewhere means literally "to reheat". You cook the whey, strain it through fine cheese cloth (or a fine cloth canning strainer, or even a flour sack tea towel inside a strainer works fabulous) to catch the small curds, hang it to drain & add salt (& herbs &/ or spices if you like), and it's really good stuff! Knead in the salt, then the herbs, you can crumble it by hand if you want, put it in a container, put it in the fridge & enjoy! You can then drink the whey too! (Just like protein powder, as I think this is what they make it out of, so we drink ours! It taste good too! You can add salt, or you can put it in a blender with fruit, or whatever you like, or drink it plain. It's great with cereal too! I hope you'll try these if you haven't yet! There's no waste when making cheese (or doesn't have to be). If you use a tea towel to strain your mozzarella, you probably won't have the tiny curds left to make the ricotta, and you can actually get about twice the amount of mozzarella cheese... I like to make both at once. Great stuff! Yum! We need more guys like you around! :)
and he does it all in holey boxers and tattered stained T-shirts..... I think I'll stick with store bought Mozza, thanks tho. I did learn quite a good deal nonetheless. Something I will definitely try as well ... but not without proper attire, ESPECIALLY while making a video that will be seen by a lot of folks... js
Me: why would I want to learn how to make cheese from powdered milk? Also me: why WOULDN'T I want to learn how to make cheese from powdered milk?!? Thanks for the lesson. edit: prepping the kitchen for this project right now and I had to stop to appreciate the pun at 25:25
@@marthamora6648 Hint: you don't need to put an underscore between every word! It doesn't take the place of a space (in fact, you need a space to separate it from the text that's NOT being italicized... so it can distinguish where to start & stop, and so the undrscore disappears!) In other words: only put an underscore directly in front of the first word where you want the italics to begin, and then only another one right after where you want it to end. So if you want the whole thing in italics, then just an underscore at the beginning, and another at the end!
@@lonewretch Deleting my comments?? First of all, don't tell me what to do or not to do... second of all, I'd never deleted ANYTHING... I was EDITING... sorry if that interfered with your rebuttal, but tough titties... it happens, so suck it! As for the comment I was referring to, since you're too lazy to do your own homework before drawing your ignorant and short-sighted conclusions, I was referring to 80s Lady's comment further above that has 59 replies, and that starts off "Before I commented...." so yeesh yourself, you Lone Wretch!
Well you had me at « ...but before we start, I gotta got put the starter back in my tractor » because , let’s face it : if you’re going to make modza from powedered milk, you can only really give your trust to a true renaissance-man to show you the way. Plus, you have a fantastic radio-friendly voice Dude. Thanks for the entertainment.
I was so excited about making it until I saw how long it takes for such a little yield. I'm glad I know how, but I really appreciate the store stuff now!! lol
Yeah neither will I, I will just pick it up and go pay for it and smile while I'm doing it....no way I'm making that cheese just too much trouble and lots of dishes, pots & pans to wash, plus clean up the kitchen.....I enjoyed seeing him make it but it wore me out just watching him.....I just wonder how many times he's made it since that time.....my guess would be 0.....
Just not that expensive here in Nova Scotia. I think I pay about 2 dollars for the amount he had in his hand. But we have poutine so Mozzarellas and mozzarellas curds are cheap because we use so much of it.
I tried making the cheese the way you did in the video. Aside from my using just a tad bit too much butter and burning my hands while stretching and kneading the cheese and forming it into a ball I think it turned out great. Thank you for giving me a good start to work with and improve. I think next time I might work on adding just a hint of smoke flavor to it. I’ll let ya know how it comes out.👍🏼👍🏼
Good to see another who doesnt give up on a garment just because it has some wear on it. Clothes dont get that worn out because they are uncomfortable!
haha I noticed that because I'm sitting here in almost the identical shorts. My family is always asking me when I'm throwing these out. They started as old sweatpants from who'knowswhere, then I had to cut the legs off.
This is a terrific video. I love that you let normal interruptions, and silly mistakes show on it.Learning something and enjoying the teacher makes the recalling easier. I did make the recipe the way you said, but my interruptions made me leave the curd draining untouched for about 2 1/2 hours! 1t wouldn't form into a ball even warmed in the micro, but it's really good, and the whey makes a good protein supply that I have a hundred different uses for. Thanks so much for doing this video! Make many, if you can. I'll get around to watching each one!
What is amazing to me is how much milk it takes to make such a small amount of cheese :O No wonder why it is so expensive when you buy it at the store!
I love, love love this video...you are a great teacher...to the point, covering all the details. Thank you for sharing your knowledge and technique. Will definitely try this.
You do realize you are a chef . Only a chef has that kind of passion and that level of intelligence to understand food chemistry. It’s a hard job and not many can do that. That’s a true natural talent and highly sought after. I would follow that path. Just wow get ride of the tractor. With the most respect thank you Chef.
Ok so I just want to tell you that I just made the cheese. However I could not find rennet tablets in any of my stores. So when you added your tablet I added 1/2 cup of lemon juice. Also when you added the salt I added freshly chopped garlic and garlic salt. Omg it turned out amazing. Thank you so much. I’m going to be a cheese making junkie.
try looking for junket tablets , also look for those shops that cater for home brewing , I live in Aus so it would be pointless for me to give you the name of the shops we have here . I usually find junket tablets in the cake toppings section with citric acid, baking powder etc
I know what you mean. I didn't have powdered milk so I used rendered chicken fat. I also had no rennet so I used bourbon. Instead of salt I used a cup of monkey brains. Best recipe ever. One day I'll make it as described as getting the monkey brains was pretty hard.
Seems like a lot of work for little cheese He has mechanic hands! It Is off putting! Hard to get the grime out ! Could have put on gloves though ! Y’all confused me ? With the things you did with different replacement ! Too much bother ! With arthritis ! Not doable for me!
Ok. Ive just been BLOWN AWAY ! Dude that was fantastic ! Who knew. I just love youtube ! People like yourself that take the time to educate others on all these little things are truly amazing ! I appreciated that so much ! Im going make some cheese myself and, share it of course ! Thank you. I subscribed and liked. Cant wait to see what other goodies you may have uploaded. Cheers from Ont canada. Pizza time. Oh? Do you make pepperoni by chance? Haha.
Before finishing the video I thought - this man is making way too much cheese.. it turns out it’s only a little more than a regular pack we get in the UK. Great effort thanks for the video:)
This is a fine, informative video. If I had only the recipe and instructions, I probably would not have tried to make it; now, thanks to you, I'm about to get myself the ingredients! Thanks much.
All steps shown and explained! Times could get hard here soon, and this could mean a special treat could be in store during thin grocery days. I have several pkg of powdered mild so this is awesome! Thanks... getting some rennet to have on hand and giving it a try! A real cook doing a real job! Gotta Love this video! haha.
Henry Boaz What if your woman can put in a toilet fix the car door when you can't open it from the inside makes glass figurines with a torch and replaced the drains in the house all the way to the wall. Oh and I am a trained Chef too!!!
Very clearly shown. I will try this. Did you know you can use the whey to make whey candy? Very slowly boil down and it will make something a little like maple sugar, though it has a distinctive taste. I made cheese on a poor farm, and we used to do that because sweets were in very short supply and it squeezed that last little bit of value out of the milk! The milk sugars go into the whey.
Thank you for this! I have powdered milk but no cheese due to the shortages. This video is ideal and if I didn't know any better, it was narrated and demonstrated by my own father. Thank you so much for being REAL!
Thanks. I watched your video twice. The second time I took notes and I tried your method. Yum um is all I need to say to let you know how well your method worked out. Wisconsin look out here I come with my own cheese factory. Lol just kidding.
What an awesome teacher You are. I was not interested in watching someone make cheese, but thought it might be something I might need to know. After this I believe I can do this. I thoroughly enjoyed watching every minute of this ty so much
You're awesome! Thank you for this recipe and Please record more. You're a pleasure to listen to oh and mechanic hands are manly and honest which is a good thing so ignore the stupid people in the crowd..every crowd has some😘
his is such a great tutorial. You're very easy to listen to. I loved the "wrong burner" issues. lol. Great job! I will use this when I make my own. I do make my own yogurt all the time.
Love it!!!!! Thanks for the tutorial,,, Ive tried it a couple of ways,, with, and without the Brandy,,, the Brandy definitely makes for a better experience,, however, Tequila works very well also....... Keep up the good work.
Thank you so much for making this video. My mom is married to an "old family" Italian man who doesn't think American can cook. Wait until I spring this one on him!!
I haven't made it yet. I fell down some stairs in my home and have a fractured tail bone. When I am well enough to stand at the stove to make this cheese, I will. I know my mom will be in love with this cheese!!!
I don't think anyone ever has 🤣 multitasking is a strange word, since our brains can only do one complex task at a time. But you can improve how efficiently how you can switch tasks!
Dude you are awesome. Since my mom started cancer treatments I have been trying to learn more to be able to stand on my own. This is a really good video. I'm gonna try this. Thanks.
That was *VERY* informative & educational. For a guy who can change the starter on a tractor, to have all that intricate knowledge... Thanks for publishing. I saved it!
What to do with all that leftover whey now? Just get rid of it? Can it be used again, for anything? Excellent video, very detailed, and I can't wait to try doing this myself!
Thanks Mudbrooker, good video - btw - if you lay a cloth (i use a half tee-shirt) in the strainer, you can use the cloth to move it around and cut your drain time :) . . and that whey has tons of minerals in it . . they are not affected by that little bit of heat.
I enjoyed that so much. Thank you. Your presentation is delightful. I came across it by accident and now I've got Junket and citric acid on my grocery list.
This man knows what he's talking about! Any good cook like Justin Wilson knows that a good shot of your favorite Adult Beverage always makes every meal come out perfect. ALWAYS DRINK A SHOT OR TWO DEPENDING ON THE TIME TO PREPARE YOUR DISH AND THEN ADD APPROPRIATE LIQUOR OR WINE INTO RECIPE AS NEEDED.
I'm thinking if SHTF and I really need a pizza it will taste so awesome after going through all that work (with probably variances due to maybe not having electricity, etc...). And if it never does, this will just be a really cool thing to try.
People used to work that hard churning butter. Baking bread for a large family years ago wasn't as easy as I find it today with my breadmaker. Some things though, are worth the effort. This one is. :-D
Wow! Very impressive video. I learned something new re 140 degrees and how pasteurization affects the proteins. Not sure if he is still reading comments. It would be a nice follow up to show how to use the leftover whey to make ricotta. I looked it up and ricotta comes from the latin word recocta which means re-cooked, so if you recook the leftover whey, you can get a second batch of cheese; ricotta. I've tried this and it works. It was a bit drier than store bought ricotta but still made great stuffed manicotti.
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My mum always made her own Mozzarella cheese. She would wrap the cheese in cheesecloth, pull up the sides to enclose it and give it a squeeze to remove the excess liquid and whey. I love you made this video. Making Mozzarella cheese from powdered milk, once something most homemakers knew how to do, is a lost art. Thank you!
A lost art for a reason...
I like this guy. He makes the same mistakes I do. Turning on the wrong burner or forgetting to turn it on. He also has the courage to leave it in and not edit it out. I love it!!
You can use store-bought milk to make cheese by freezing it first then unthaw used on thawed milk using his method to make the cheese it works really well freezing milk breaks pasteurization.
K hi please tell me the right way of making cheez i dont have rennet tablet should i skip that?? Can i use lemon juice or vinegar in it ??i cant understand him 😞😞
All you need at home I’ve seen recipes that dont require rennet. Vinegar and or lemon juice were used. I believe the rennetis just to help the cheese curds form a little firmer and faster. Possibly due to the fact that he is using powdered milk. When I made my cheese using his method it turned out just ok. It was a little bit rubbery and didn’t have much flavor and the color wasn’t what you would expect. Definitely needed work. He makes it look alot easier than it actually is but was fun, and I would do it again.
K funny you mentioned that, because that is exactly what I used. It wasnt so much the ingredients I used as much as it was not having my timing and temperature quite right. Then to top it off the butter separated a little from the milk. Which he did warn about. It was a couple minor mistakes that I learned can make huge difference in how it turns out. That heat makes all the difference in the end
K I only made it the one time. I do believe that the Kerrygold irish salted butter is what made the difference in flavor. But the process is where my mistakes were made which affects the texture and flavor as well. He made the process look easy. If there is any advice I can give that will make a world of difference with this recipe it would be to make sure your very diligent in following the process he does to make it. The cheese I made wasnt bad. The texture was the biggest thing I messed up. Its a very delicate process when you start working the curd. There really isnt much of a margin for cutting any corners. Also I found that the timing may differ with some things when your waiting for the curd to form. I found that the time he used to let it set up wasnt enough for me. Could be due to elevation differences or the type of powdered milk I used. I really cant say because of how many attempts I have made. Its a learning process that you just have to try and play with till you find what works best. Once you have your ingredients down and timing down you want to definitely try and use the heating process that he does. And dont over heat your curd when your forming your cheese ball mass. Thats what I did and it was pretty rubbery. But flavor was doable. You cant expect it to be the best quality when you use powdered milk. It smells different and the taste is more bland even when butter is added.
This was the most genuine, most complete, most detailed, most helpful video for a newbee in the cheese business. If other viewers bothered to view other videos they wont find tips like how rennet ends up dead after 20 mins or the importance of heat for elasticity and kneading to get the Mozzarella leathery texture. thank you very much ... we need such dedication and honesty in DIY videos.
I agree. I’ve taken a few cheese classes and I feel like people leave off tons of info because they want you to buy their kits or products or they’re just bad teachers.
@Eagle I don't agree. It is faithful to the process , with the ingredients at hand. I think it would be like if you (personally) wanted to make empanadas, but your beef, olives and oven were wrong.
Eagle it’s just his way to do it with powdered milk. Why is everyone making such a big deal out 🙄
Don’t know where you were looking, but most all I viewed covered the need to utilize rennet properly and need to work the cheese. Don’t be generalizing. This guy is far from the best...he rambles and could have done the video in a fraction of the time.
Bitch about milk and then use a microwave...laughable
I live alone and am disabled. I can never get through a whole quart of milk without it going bad. I also cannot get out in bad weather so I started using the non fat powdered milk. Worked like a charm. I've even made only 4 oz at a time for my tea. So, when I saw this video I was amazed and tickled pink. Look at that, I can make my own mozzarella cheese. I will definitely try this. Your video was a treat to watch. The alcohol added in the beginning, the wrong burners, hot hands...oh my. I was enjoying this so much. Laughed enough to concern the Chihuahua. Thanks so much for this very entertaining recipe. :-D
My Grandmother took milk going sour a sign to make a cake. I can't find anyone that makes a sour milk chocolate cake like hers soured. Milk makes great pancakes
Hello Kathleen, how are you doing?
I have been a chef for many years and never have made cheese...I followed your recipe! I am wowed...thanks for the details. By the way I changed one thing and used some cheese cloth. You are the coolest. Wish I could buy you a beer and we could talk about making that!
@Joe Bland That's not true, there are plenty of chefs who toast bread and burn meat.
Now, does doing that make you a chef? No. But Chefs do do it.
He he, I said do do.
@@BruceNJeffAreMyFlies Good response. And, do do is extra funny in the context of speaking about food. Do do is gramatically correct, though most avoid saying it.
@@tracischeelk29 I didn't know that.
@@chrissimon8368 :) It seriously is gramatically correct. Isn't that funn?! I've only spoken it a few times in my life.
This is why people don't know. Most people have avoided it, because it sounds so crazy and weird. It's use is so limited that it seems like it can't be true for how it sounds AND because we rarely hear it.
All chef's ruin things. It usually happens when there are too many things going on at once. If you ever cooked in a restaurant, you would understand that.
Those hands are from years and years of honest toil-it's ingrained into his skin and nails- all I see is a hard working man who has a hilarious sense of humour- not every guy has to have a weekly manicure and pedicure -they don't have the time in between a heavy workload-I'm a new subscriber and I look forward to seeing more of those hands 😄👑👏🏼🙏🏼
Reminds me of Robert Duvall's friend, Pat Ratliff. He had meaty hands like that and at 80 he could still rip a quarter in half. I saw him do 2 of mine.
"Search for Jehovah while he may yet be found" - absolutely urgent. JWs are there to help
What the hell am I doing here, and why did I just thoroughly enjoy 40 minutes of a video that made me wish I lived a simpler life? Ach... I need sleep... and a life upgrade.
Think that'd be called a downgrade dude... simpler but better...
Downgrade, if you want it simpler 😀
ArtyWinn Resin Art oppression was o
ArtyWinn Resin Art lol I didn’t know one could make cheese. Enjoyed this immensely. Ty
Corona Virus has given -you- all of us! an opportunity
great piece of work. In my country no non pasteurised milk is allowed to be sold and therefore this work of yours comes in just as a great news !!
We always poured it into the strainer that was lined with a fine linen cloth and squeeze the whey out by twisting the cheese ball while in the linen cloth. Love your video!
OMG, your narration is hysterical! I love how your personality comes through, and it's not just another boring tutorial.
Yes Proud Zionist, he really comes through, even if ju just can see his hands and rounded belly... The video is very informative! Love it.
A very satisfying video
I’m thoroughly impressed. I really liked that he knew where to find the ingredients in the store! Saves me a lot of time as I will be trying this. Thanks for all the experiments to get this cheese perfected for us. Powdered milk,amazing!
Hello there, how are you doing?
There was something so relaxing about watching this, and I learned so much in the process - your sincerity and warm personality really shine through and are such a refreshing contrast to all the generic forced "influencers" online these days. Please keep up this wholesome work!
I totally agree.
1/8 c. lemon juice may be substituted for each 1/2 t. citric acid in cheese making (reduce other liquids in recipe to compensate for the extra liquid).
Also, 1 T. cream of tartar may be used to replace 3/4 T. citric acid in recipes. (as per internet)
good to know, thanks
👍
Bruce Campo ants contain folic acid...........
Ty for the tip
I'm part Polish,,I'm sitting up with Insomnia as the sun is coming up, pretty unhappy. When he said Gotdamn ya gotta love those Pollack's. HA I busted outloud laughing all by myself! 🤣
Ppal Ppal I love you Poles! God bless you! I’m watching at 3:AM here in Seattle.
I haven't met a single good Polish person.
@@3FAZNI That's probably just because you're an asshole with a shitty disposition. Don't worry, you're not missed. Do Widzenia!
Yeah that was kinda funny.....
@@ppalppal5293
See, you are a perfect example for my statement.
This is fascinating . Cool thing is, he's honest, and you can control the ingredients. Just 4 simple easy to find things.
A lot of patience.
"The key to any recipe is alcohol"
Truer words have never been spoken.
""You gotta love them pol'loks!" - A well spoken tribute!
I thought my family was the only ones who called the Canadia! Love your sense of humor dude!!
Worked great for Julia Childs, she never cooked without testing the wine. A lot!! Lol
If the recipe turns out awful, the alcohol will make it taste better. Win - win
I cook with wine and sometimes I even add a little to the food...!!! AHHAHA..!!! ;D
Deep voice, making cheese and fixing stuff.....what a man 😍
That took whey too long to make $3.00 worth of cheese.
@@DrNow-qd3mb good god man, subbed when I heard you say that, classic........
@@DrNow-qd3mb I was wondering why dood dint use a cheesecloth... or unplug the phone, or the record player.... as it were
Hi Guy
Loved your video . Can I ask how much it cost you to make that ? I know it's cheaper then in the store . But just the fun of making your own is KEWL !
Angela v I know right!? these were my thoughts too haha 🤣
POWDERED MILK WORKED! Tried with others but this one tasted the best. Thank you. Cheers
I really enjoyed your video, great idea. I just wanted to explain that ricotta means "recooked" in Italian, and the reason it is applied to ricotta cheese is because it is a "secondary process" performed after you remove the first curds, using either rennet or an acid as a coagulant. That first curd removed and placed in a sieve to drain off any whey is in fact a cottage cheese, not ricotta as you said. It is the leftover whey that ricotta is made from, usually by adding a little fresh milk, then bringing it to a "very" gentle boil [recooking]. If no ricotta begins to form and float on the surface, then a small amount of vinegar or lemon juice, or even kefir is added to force any added milk to form a "secondary" curd of ricotta [because the "first" curds of cottage cheese were removed in the first step above]. Gently stir to not break up the ricotta, for ricotta is a very delicate curd at this point, and when the whey is as clear as it gets, you use a sieve to pull out the ricotta and place it in a another sieve or a cheese basket to drain the whey. That's your ricotta done in the sieve right there. I grew up making ricotta, which my Italian grandmother and my mother taught me the recipe as a youngster. In fact, I'll ring my own cowbell to state I was the first person to pioneer making cheese with kefir way back in 1980 using milk from my own Goats. This is my webpage on the topic with recipes, which I hope you do not mind me sharing here:
users.sa.chariot.net.au/~dna/kefir_cheese.html
Very interesting. Thanks for sharing.
I actually really liked this video, it captivated me from start to finish. Well spent 37 minutes. Thanks.
Thank you for taking the time to do this. OMG the amount of complainers!
1) Who gives a crap about the fingernails. It’s his cheese and he’s eating it. You can clean your hands properly before you start your own cheese.
2) Yes it’s a long video because there’s lots of steps! Do you want to do it right or do it fast? You can’t have both.
3) Unless you’re deaf or attention deficit, he answers pretty much every question you all have asked in the video!
4) You haters, don’t need to watch! There’s millions of other videos on RUclips that you can bitch about. Get a life.
The nail comment is retarded(you're right,who gives a crap)....I never even noticed...even after you mentioned it I went and looked and it was not *that* noticeable ...I wasn't really looking at his nails to be honest,I was just enjoying his lovely video.:):) I'm from Canada...we don't have to figure the temp difference out as our stoves have both temperatures on them:)...and Yes I agree with the people here,great voice!!
First, comments tend to be most often more (more often than not) about the person making the comment and less about the subject matter and information contained in the video.
Second, The video is about HOW to make cheese a particular way. Nobody watching the video ate the cheese made within. Soooo! Hygiene comments are irrelevant with others making cheese using this method.
I found this video fascinating and very worth while instruction. In my own words, "Damn powerful stuff" for those who can benefit from it. I include myself benefiting a bunch. Thank you.
@villfer78 What's your problem because your not eating any cheese he's made?
villfer78 - I enjoyed laughing at your last comment
If it's too long, up your speed... it's not that hard to figure out.
Almost 57 years and I finally know what miss muffit was eating
I was thinking the same thing!!I'm 52 lol
LOL that is funny.....
@@toddlooper1114 65 here, but I did know what it meant, because my mother used to call me Little Miss Muffet.
I don't get it. Is a muffit a small muff or something?
lol
A man that drives a tractor and makes his own cheese. Will you marry me?
😉
Amen Sister! 😂
🤣🤣🤣
AND drinks Polish blackberry brandy? Yes, please. God bless us Wisconsinites! Lol
@@pameladobbins1844 and works on his own tractor, no mechanic bills, hell I'll make spaghetti to go with it.
He sounds like Tom Bodett, "We'll leave the light on for ya!" Thanks for sharing this recipe!
OMG! I was just about to ask him to say that in his next video!!! LOL
He almost sounds like John Goodman to me...
LOL
He sounds like J K Simmons to me
I think he IS Tom Bodette!!
Wow! Some people! You know, they assume everybody can just jump into their SUV’s and go to the corner supermarket for cheese, milk or some other daily staple or even access to an auto shop. Some of us live way out in the country. Some of us have to drive 5-10 miles, one way to the nearest country store and in the winter you get snowed in!!! Well luckily if you stock up on powdered milk and butter (I do!), we now know how we can make some cheeses! I also make our own bread and tortillas, and many other things so many people take for granted. Chill people, not everyone has the same conveniences! And I loved my grandpas old, stained and calloused hands! Wish he was here so he could hold my hand again!
It's funny that you act like 5-10 miles is a far drive to the grocery store.
@@kenshinhimura9387 Its not a grocery store, it's a country store. Which usually has a very limited selection.
Can confirm, was a country buck, now I'm a cityslicker
Kenshin Himura 5-10 miles each way comes out to 10-20 miles for a gallon of milk or a few things. It’s not just the miles but the time spent. The nearest actual supermarket was another 20 miles round trip! We lived out in the boonies where your closest neighbor lived on the next mountain top!
lone wrecche lol! It’s ok. You can believe anything you want! But just FYI...not every farm has cows! And incidentally...straw tastes very sweet! Have a great day!
lone wrecche my grandpa had cows. They are a lot of work. I wouldn’t mind a few head myself but 1000?!!! Yikes. My dad raised Weiner pigs. We only have chickens now.
Soon as I seen the starter and he poured the glass of liquor , I immediately liked the video.
Me too!! That's when I hit the subscribe button....hahahaha.
I know this is really old. I so enjoyed watching this. Brings back so many memories of my cheese making days. Messaging my friend to pick me up some powdered milk and rennet on her way home from a mini vacation. Too far for me to go, 90 miles round trip, and stormy roads right now. I started making cheese when the old Organic Gardening and Farming magazine came out with the how to in 1976. And YES I saved that magazine all these years. Made so many pounds of cheese. No longer have my cow to milk. Gave her away many years ago due to arthritis in my hands. :( When I had her of course I made the 5 gallon batches. This looks manageable to me and kneading that warm cheese will feel great on my always aching hands. Will watch this a couple more times taking notes next time. Would make great little Christmas gifts. That is if I did Christmas. But I can Christmas myself. Thanks for sharing this with us. Came here to watch the cast iron pan cleaning and seasoning then just kept on watching other videos.
Bravo! You had my full attention for the entire 37 minutes 28 seconds, not an easy feat these days
If you add more rennet to the leftover whey.. you wind up with ricotta cheese - ricotta literally means re-curd
I did not know this! Thank you! :)
Actually "ricotta" means "re-cooked". What you need to add to the whey is acid, not more rennet, which only works on milk. Then heat to a high temperature until it forms curds. But definitely follow a good recipe!
just boil the whey .. it turns into ricotta. Very sweet.
@@RosieGoat100 That is very good to know because I was wondering if you could do anything with the whey and not waste it...!! THANK YOU..!!
@@wsurfs you can use your whey in recipes like pancakes and breads. If you have pigs or other animals you can give it to them also. So no wasting the whey.
Thanks for sharing how to use powered milk to make cheese. I have a 90lbs of dry milk on hand.
90 lbs of dry milk? I'm curious, how did you wind up with 90 lbs of dry milk? That's a lotta dry milk!!! I'm wondering where I can find maybe 5 or 10 lbs bags of it, or perhaps bulk?
@@CarolReidCA Hi there. Well I used to manage a little country store and we would have order books to order from and I saw it in bulk bags 50lb. I bought 2. For just in case. We don't drink a lot of milk but like to have some for cooking. 🙂
@Sarteck and didn't they also hand out ironically blocks of cheese?
@@22ergie Those blocks of cheese were so good tho!
Well if you have the time to make it, maybe you can sell it unless you can eat it all....to me its not worth all the work and then cleaning up afterwards.....for sure I will not be making it....but since you already have the powdered milk, and you have the time....go for it.....and good luck....
"My name is Tom Bodett; we'll leave the light on for you." Motel 6 Lol
Thank you very much for taking the time to educate those of us who appreciate learning new cooking techniques. I think you are brilliant and very kind to share your knowledge.
*Before I commented, I thought I would try my hand at making mozzarella cheese with your recipe, and it turned out wonderful. This was an excellent detailed instructional video, and I appreciate you taking the time to share it. You put a starter on a tractor, made cheese and edited a video for RUclips, and that was probably just the beginning of your day. You're just an all around hard working man...multi talented. Hard to find these days. Thanks for your hard work and time. Subbed and liked.*
*Edit*
_I've had so much fun with this thread._
How did you bold your font?
*Irene D*
Type this * before and after your sentence or paragraph with no spaces. Use _ before and after for changing the style. Use - for making a line in your sentence.
-The one for the line in the sentence is for saying something cocky or a smart arse.- I hope this helps. Play around you'll get the hang of it.
Haha. Thanks Lady!
80's Lady *OMG! I always wondered about this!* Thanks so much!
Irene D,
*Finally* learned *how* Thank you!
Hey...any man who can fix a motor & make cheese... Needs me for a neighbor...I'll bake the bread & you bring te cheese !!! TY for showing how to make this...looks Yummy !
Neighbor heck..does he need a wife...lol
lmao 😂 good comments
I subscribed as soon as he said I have to stop and put something in his car. ahahah
Don't forget to bring the cheap ass booze lol.
@@2canchew526 sorry, but I didn't hear him extend an invitation to you to join him for a snack of cheese and crackers or a meal so why do you care if his hands weren't as clean as you assume they weren't? Just asking...
Hello from Melbourne Australia 😉 I loved every minute of this and now I want some of that Polish liquor! lol 🤣 I started making some basic cheeses when I was a little girl after seeing a cooking TV show here where the chef made some cheeses using milk and rennet tablets. There was no stopping me after that - and no interwebz for me to check for a handy dandy tutorial such as this. Then I moved on to making homemade yogurt, overnight oats, I'd make face masks from oats, yogurt and honey. It's honestly so much fun to make things ourselves instead of buying everything store bought, usually made by machines. All of our own positive and loving energy goes into those home made goodies and then we get to share them with family and friends and they get a nice feel-good hit of something made with our own hands and lovely positive vibes. Just tonight I made delicious creme caramel. Life is good 😍
🥰🤩
Hello there, how are you doing today?
Wow I’m a chef . And that impressed the shit out of me glued to it . with the amount of knowledge and common sense ( not so common ) you picked that apart and made it work...... that’s a Chef.. fantastic!
Wow! I didn't know chefs were so impressed with using microwave ovens to heat and reheat.
@@Roobah 💀💀💀😂
@@Roobah The microwave is your friend...
Your video was so entertainingly detailed and informative, I wasn't bored for even a second. Thank you.
That’s great info! Now that prices are through the roof in my country, my family will be able to eat pizza more often and not feel guilty about food ingredient cost.
But isn't the cost of the dry milk just as expensive?!!! 6 cups would be around $8.00. Then there's the rest of the ingredients...butter isn't cheap either....
@@jcdines8864 I think that you can bulk buy dry milk for cheaper than that. And, if you're going to be using it for making cheese that would be the best way to go.
What country are you from?
@@pinkbeautytwinkle Good point. Prices may vary not just by country, but by locations within. And, stores within my city can vary greatly in prices on the same products. (USA, AZ)
"This would probably go a lot faster if I had actually turned on my heat here." 🤣🤣🤣🤣🤣🤣🤣🤣🤣
Wasn't that great? LOL
That was a giggle!
Very amazing. Well done. I did not realize how many steps it takes but you have certainly perfected it. Thank you for taking the time and for sharing.
Great video! I didn't think to add butter to the milk, but great idea! Very thorough video, great for newbies, and I learned a couple of things too! Great info!
You can also make ricotta from the whey. I've read somewhere that ricotta somewhere means literally "to reheat".
You cook the whey, strain it through fine cheese cloth (or a fine cloth canning strainer, or even a flour sack tea towel inside a strainer works fabulous) to catch the small curds, hang it to drain & add salt (& herbs &/ or spices if you like), and it's really good stuff! Knead in the salt, then the herbs, you can crumble it by hand if you want, put it in a container, put it in the fridge & enjoy!
You can then drink the whey too! (Just like protein powder, as I think this is what they make it out of, so we drink ours! It taste good too! You can add salt, or you can put it in a blender with fruit, or whatever you like, or drink it plain. It's great with cereal too!
I hope you'll try these if you haven't yet! There's no waste when making cheese (or doesn't have to be).
If you use a tea towel to strain your mozzarella, you probably won't have the tiny curds left to make the ricotta, and you can actually get about twice the amount of mozzarella cheese... I like to make both at once.
Great stuff! Yum!
We need more guys like you around! :)
He even mentioned which section in supermarket to those things.!!well organised kinda Mc Gyver+gordon ramsey+martha steward roll into 1. Thanks man!
He sounds a lot nicer than Martha Stewart. Yes, I definitely would want a neighbor like you, Mr. Cheese!
PAT LYONS -short dash-
Thank you, Sir!
You just described Alton Brown...
This popped up in my recommendations lol. The title was too interesting to pass up.
He’s a Jack of all trades. He can joke, cook and replace motors all at the same time. B R A V O 👏👏👏
and he does it all in holey boxers and tattered stained T-shirts..... I think I'll stick with store bought Mozza, thanks tho.
I did learn quite a good deal nonetheless. Something I will definitely try as well ... but not without proper attire, ESPECIALLY while making a video that will be seen by a lot of folks... js
Today, I'm going to be leaving a comment... AFTER.... I replace this damn flux capacitor. I'll be back....
Would you need to replace it if you found a lightning storm?
😂😂😂
Might as well go ahead and change the oil in the framulating mucket valve while your at it.
I need to go take a shit but as soon as I'm done I'll be right back to show you how I make cheese.
I was wondering how much starter grease is included in the final product :)
I came here to learn how to make cheese, but learned something far more important...$8 is a cheap price for fresh Mozzarella...great video!
Me: why would I want to learn how to make cheese from powdered milk?
Also me: why WOULDN'T I want to learn how to make cheese from powdered milk?!?
Thanks for the lesson.
edit: prepping the kitchen for this project right now and I had to stop to appreciate the pun at 25:25
*I’m_so_glad_because_now_I_have_great_use_for_powder_cheese,_also_I_save_my_milk_to_drink_with_my_ham-n-cheese*
That's not nice! Smh
@@marthamora6648 Hint: you don't need to put an underscore between every word! It doesn't take the place of a space (in fact, you need a space to separate it from the text that's NOT being italicized... so it can distinguish where to start & stop, and so the undrscore disappears!)
In other words: only put an underscore directly in front of the first word where you want the italics to begin, and then only another one right after where you want it to end. So if you want the whole thing in italics, then just an underscore at the beginning, and another at the end!
@@fenixdesigns yoo unfunny n retired
@@lonewretch Deleting my comments?? First of all, don't tell me what to do or not to do... second of all, I'd never deleted ANYTHING... I was EDITING... sorry if that interfered with your rebuttal, but tough titties... it happens, so suck it!
As for the comment I was referring to, since you're too lazy to do your own homework before drawing your ignorant and short-sighted conclusions, I was referring to 80s Lady's comment further above that has 59 replies, and that starts off "Before I commented...." so yeesh yourself, you Lone Wretch!
Well you had me at « ...but before we start, I gotta got put the starter back in my tractor » because , let’s face it : if you’re going to make modza from powedered milk, you can only really give your trust to a true renaissance-man to show you the way.
Plus, you have a fantastic radio-friendly voice Dude.
Thanks for the entertainment.
Thank you for this awesome video! I will NEVER complain about the price of mozzarella again!
I thought the exact same thing.
I was so excited about making it until I saw how long it takes for such a little yield. I'm glad I know how, but I really appreciate the store stuff now!! lol
i was gonna say this
Yeah neither will I, I will just pick it up and go pay for it and smile while I'm doing it....no way I'm making that cheese just too much trouble and lots of dishes, pots & pans to wash, plus clean up the kitchen.....I enjoyed seeing him make it but it wore me out just watching him.....I just wonder how many times he's made it since that time.....my guess would be 0.....
Just not that expensive here in Nova Scotia. I think I pay about 2 dollars for the amount he had in his hand. But we have poutine so Mozzarellas and mozzarellas curds are cheap because we use so much of it.
I am truly impressed at your ability to stir two things in opposite directions! 👀🧠
I know, thought the same as you!! He's pretty Fantastic!!!
I tried making the cheese the way you did in the video. Aside from my using just a tad bit too much butter and burning my hands while stretching and kneading the cheese and forming it into a ball I think it turned out great. Thank you for giving me a good start to work with and improve. I think next time I might work on adding just a hint of smoke flavor to it. I’ll let ya know how it comes out.👍🏼👍🏼
I m going to try using my silicone oven gloves to knead it.
Who would have thought it could be made from powder milk! Amazing vid. Love it!
Good to see another who doesnt give up on a garment just because it has some wear on it. Clothes dont get that worn out because they are uncomfortable!
haha I noticed that because I'm sitting here in almost the identical shorts. My family is always asking me when I'm throwing these out. They started as old sweatpants from who'knowswhere, then I had to cut the legs off.
Greavous Skoger h7
Bet you he has something else that's also sawed-off.
That has to be one of the best 30 second opening parts of a video ever
This is a wonderful recipe i made it and it was just Real Mozzarella cheese! 😊
Thank you!
how did it taste
Yeah how it taste like 1-10 on the real mozzarella scale
Not real lol...I didn't see any Buffalo milk going into that cheese.
Thanks for sharing
@@3000gtwelder Maybe it was powdered buffalo milk
This is a terrific video. I love that you let normal interruptions, and silly mistakes show on it.Learning something and enjoying the teacher makes the recalling easier. I did make the recipe the way you said, but my interruptions made me leave the curd draining untouched for about 2 1/2 hours! 1t wouldn't form into a ball even warmed in the micro, but it's really good, and the whey makes a good protein supply that I have a hundred different uses for. Thanks so much for doing this video! Make many, if you can. I'll get around to watching each one!
“Canadia”?!!!!? 😂. Love this guy. Love this video. Love his information. Thanks so much!
I caught that too.😂😂. Canadia, the 51st state. We love our cheese up here.
What is amazing to me is how much milk it takes to make such a small amount of cheese :O No wonder why it is so expensive when you buy it at the store!
Hello there, how are you doing.?
I love, love love this video...you are a great teacher...to the point, covering all the details. Thank you for sharing your knowledge and technique. Will definitely try this.
You do realize you are a chef . Only a chef has that kind of passion and that level of intelligence to understand food chemistry. It’s a hard job and not many can do that. That’s a true natural talent and highly sought after. I would follow that path. Just wow get ride of the tractor. With the most respect thank you Chef.
Ok so I just want to tell you that I just made the cheese. However I could not find rennet tablets in any of my stores. So when you added your tablet I added 1/2 cup of lemon juice. Also when you added the salt I added freshly chopped garlic and garlic salt. Omg it turned out amazing. Thank you so much. I’m going to be a cheese making junkie.
try looking for junket tablets , also look for those shops that cater for home brewing , I live in Aus so it would be pointless for me to give you the name of the shops we have here . I usually find junket tablets in the cake toppings section with citric acid, baking powder etc
I know what you mean. I didn't have powdered milk so I used rendered chicken fat. I also had no rennet so I used bourbon. Instead of salt I used a cup of monkey brains. Best recipe ever.
One day I'll make it as described as getting the monkey brains was pretty hard.
Was that fresh-squeezed lemon juice or bottled lemon juice concentrate?
Lisa Fitzpatrick Amazon has it and the same rennet on the video😊
Seems like a lot of work for little cheese He has mechanic hands! It Is off putting! Hard to get the grime out ! Could have put on gloves though !
Y’all confused me ? With the things you did with different replacement !
Too much bother ! With arthritis ! Not doable for me!
Ok. Ive just been BLOWN AWAY ! Dude that was fantastic ! Who knew.
I just love youtube !
People like yourself that take the time to educate others on all these little things are truly amazing !
I appreciated that so much !
Im going make some cheese myself and, share it of course !
Thank you.
I subscribed and liked. Cant wait to see what other goodies you may have uploaded.
Cheers from Ont canada.
Pizza time.
Oh? Do you make pepperoni by chance? Haha.
JitterzZ 88 Lol. That made me laugh so hard, as I was reading your reply he dove both hands into the cheese to knead it 😂
JitterzZ 88 It’ll be quicker just go buy a ball of mozzarella at the store.
@@DinaDahl007 doesn't taste as good if purchased. That purchased cheese is old cheese. Loses flavor
Before finishing the video I thought - this man is making way too much cheese.. it turns out it’s only a little more than a regular pack we get in the UK. Great effort thanks for the video:)
This is a fine, informative video. If I had only the recipe and instructions, I probably would not have tried to make it; now, thanks to you, I'm about to get myself the ingredients! Thanks much.
Another reason you might want to use powdered milk, is because you live in Guam, where ALL milk is shipped in.
Thank you for showing how to make it with dry powder milk. I learned a lot and it's a long process. I appreciate you explaining the process too! :)
I've used the whey in bread making before. Makes a nice, soft loaf.
and you can make ricotta with the left over whey. That's why its called ricotta -as in recooked.
thanks for that, was wondering what you could do with leftover whey when miss muffit isn't around.
This is true! Admittedly, I’ve made mozzarella just so I could have some whey on hand.
All steps shown and explained! Times could get hard here soon, and this could mean a special treat could be in store during thin grocery days. I have several pkg of powdered mild so this is awesome! Thanks... getting some rennet to have on hand and giving it a try! A real cook doing a real job! Gotta Love this video! haha.
WOW, a man who can install a tractor starter AND make cheese! Where've you been all my life?
trid2bnrml men are running away from women. If we can cook, make cheese and install a tractor starter we certainly don't need a woman.
Henry Boaz 😆😆😆😆😆 so true
Women can renovate and fix cars...but sweet companionship with a capable partner is a gift.
Henry Boaz What if your woman can put in a toilet fix the car door when you can't open it from the inside makes glass figurines with a torch and replaced the drains in the house all the way to the wall. Oh and I am a trained Chef too!!!
lol, My exact thoughts when I watched, and humour. :)
Very clearly shown. I will try this. Did you know you can use the whey to make whey candy? Very slowly boil down and it will make something a little like maple sugar, though it has a distinctive taste. I made cheese on a poor farm, and we used to do that because sweets were in very short supply and it squeezed that last little bit of value out of the milk! The milk sugars go into the whey.
I’m doing this on a quarantined day.
Lol tired of cleaning.
Thank you for this! I have powdered milk but no cheese due to the shortages. This video is ideal and if I didn't know any better, it was narrated and demonstrated by my own father. Thank you so much for being REAL!
Thanks for mentioning the Nido because I was going to use that.
That was very informative and interesting to watch. Will try this with the grandkids
Can I be your grandkid pls :D
Thanks. I watched your video twice. The second time I took notes and I tried your method. Yum um is all I need to say to let you know how well your method worked out. Wisconsin look out here I come with my own cheese factory. Lol just kidding.
What an awesome teacher You are. I was not interested in watching someone make cheese, but thought it might be something I might need to know. After this I believe I can do this. I thoroughly enjoyed watching every minute of this ty so much
Have no clue why I'm watching this but thanks for the great instructions! Now I'm going to try something new.
You're awesome! Thank you for this recipe and Please record more. You're a pleasure to listen to oh and mechanic hands are manly and honest which is a good thing so ignore the stupid people in the crowd..every crowd has some😘
Unbelievable,from powdered milk, that’s incredible,nice job .
his is such a great tutorial. You're very easy to listen to. I loved the "wrong burner" issues. lol. Great job! I will use this when I make my own. I do make my own yogurt all the time.
Love it!!!!! Thanks for the tutorial,,, Ive tried it a couple of ways,, with, and without the Brandy,,, the Brandy definitely makes for a better experience,, however, Tequila works very well also....... Keep up the good work.
Okay..
You are so funny and clever.
I’m at the end of the video and I am still laughing at the pollock joke.
Keep up the great job
Thank you so much for making this video. My mom is married to an "old family" Italian man who doesn't think American can cook. Wait until I spring this one on him!!
What did he think
I haven't made it yet. I fell down some stairs in my home and have a fractured tail bone. When I am well enough to stand at the stove to make this cheese, I will. I know my mom will be in love with this cheese!!!
@@pamstuart5346 I broke my ribs ooooh
Great instruction!! Thank you for sharing your cheesemaking knowledge!
Hello there, how are you doing today?
Great thanks for asking. Really interested in learning the art of making cheese!
@@charlenecole944 you are welcome ☺️, what's your name and where are you chatting from?
"What a great recipe, I just wanted to thank the Chef for his amazing creation and sharing it with Us..!
WHO SAID ONLY WOMEN CAN MULTITASK, TOP MAN , BRILLIANT VID.
I think a woman said that :)
Beat me by the time it takes a woman to bake a baby.
I don't think anyone ever has 🤣 multitasking is a strange word, since our brains can only do one complex task at a time. But you can improve how efficiently how you can switch tasks!
@@darrellturner560 oh no, don't bake the babies! 😂
@@lonewretch don't troll, it's lame
Anytime I( make any type of cheese, I save the whey for my son. He drinks it for the protein. It will last about a week refrigerated.
Dude you are awesome. Since my mom started cancer treatments I have been trying to learn more to be able to stand on my own. This is a really good video. I'm gonna try this. Thanks.
Me: i didnt know alcohol was needed to make.... oh it's for the cook lol.
I was like han we need alcool for making cheese🤔. Being french I thought I had that cheese process covered.... han for the cook. Ok sure 😂
Anally Ramirez I thought the sameee thing ahaha
I was looking for the alcohol in the description cause it is not indicated there lol
That was *VERY* informative & educational. For a guy who can change the starter on a tractor, to have all that intricate knowledge... Thanks for publishing. I saved it!
"Gon 'n' made m'self some cheese." What a star! Mozz is expensive here in the UK ....and that's before Brexit. Lol ❤
It's less than 50p a ball in Aldi, if you have one near.
What to do with all that leftover whey now? Just get rid of it? Can it be used again, for anything? Excellent video, very detailed, and I can't wait to try doing this myself!
You can use it instead of water in breadmaking, also search RUclips for "whey recipes"
@@TheMudbrooker Great! Thank You!
My goodness you are informative and hilarious at the same time!!! love it!
You need to work as a voiceover artist :)
Yessss
I listen to a lot of audiobooks. I could totally hear him reading Stephen King.
Agree, his voice is the reason I subbed, I find watching his videos very soothing somehow.
Thinking telling him that then saw you said it..Canadanians and Pollocks ffs cracked me up and im a Bit ha ha
Yes, great voice. Very manly!
Thanks Mudbrooker, good video - btw - if you lay a cloth (i use a half tee-shirt) in the strainer, you can use the cloth to move it around and cut your drain time :)
. . and that whey has tons of minerals in it . . they are not affected by that little bit of heat.
I enjoyed that so much. Thank you. Your presentation is delightful. I came across it by accident and now I've got Junket and citric acid on my grocery list.
Smart ! You have it down to fine art! Thank you from Australia 🇦🇺
This man knows what he's talking about! Any good cook like Justin Wilson knows that a good shot of your favorite Adult Beverage always makes every meal come out perfect.
ALWAYS DRINK A SHOT OR TWO DEPENDING ON THE TIME TO PREPARE YOUR DISH AND THEN ADD APPROPRIATE LIQUOR OR WINE INTO RECIPE AS NEEDED.
I gar -ron- T
Ha! Funny you mentioned Justin Wilson, so did I. He was one of my very favorite tv cooks! I guarontee!
I will always respect Mozzarella from this day forward after seeing how he worked so hard to get a fist full of mozzarella. God bless him!!!!
LT Huddon Design 😂😂😂
I'm thinking if SHTF and I really need a pizza it will taste so awesome after going through all that work (with probably variances due to maybe not having electricity, etc...). And if it never does, this will just be a really cool thing to try.
Lol
something really went wrong : he should have gotten twice that much
People used to work that hard churning butter. Baking bread for a large family years ago wasn't as easy as I find it today with my breadmaker. Some things though, are worth the effort. This one is. :-D
Wow! Very impressive video. I learned something new re 140 degrees and how pasteurization affects the proteins. Not sure if he is still reading comments. It would be a nice follow up to show how to use the leftover whey to make ricotta. I looked it up and ricotta comes from the latin word recocta which means re-cooked, so if you recook the leftover whey, you can get a second batch of cheese; ricotta. I've tried this and it works. It was a bit drier than store bought ricotta but still made great stuffed manicotti.