Finally I can make it. I just ate it with pasta and red sauce and it’s amazing 😻. Guys anyone who may benefit from this please follow these steps: 1 boil one litter of whole milk to about 40-50C (half boiled). Not skimmed or fat reduced milk 2. Add 6 tablespoons of white vinegar. You can always add more vinegar if the curd doesn’t form in 20 seconds. Stir carefully to ensure the vinegar is evenly mixed. 3. Once you can see the milks had separated and formed water and curds, just get a clean cloth and drain the water and the curds remain. 4. Put the curds in a plastic container and put it in the microwave. Warm it to about 70C. Mix it with tablespoon while still hot and you have you fresh mozzarella ❤❤❤❤❤. You can add salt to taste either when boiling the milk or before you put your curd in the microwave. These steps were obtained from different recipes and I just briefed it here.
Ни вода там выделяется а молочная сиворотка. И после сборки мягкого сыра, и сиворотку жёлтого цвета можно и нужно кипятит на медленном огне и получается творог,если ВАШЕЙ стране знают что это такое ,😂творог. У нас в Россий и на Кавказе это знают.
@@wearytaco1641 I’m not sure I have a recipe for paneer but haven’t done it yet It looks very simple but u fo need a press I bought a tofu press lol (see, I’m rly gonna make it! Sooooomeday lol)
@@YeshuaKingMessiah I make paneer pretty often (it's just pressed cottage/farm cheese. It might not be the world's best paneer lol, but it's just vinegar/lemon and milk, heated and separated, then drained and pressed (I just use a heavy pot). Good luck though! Hopefully it turns out good! I can't imagine it not turning out good. And if you save the whey you can use it to make rice and soups and stuff!
You forgot to mention the most important step in this process: burn every single nerve ending off of your hands as you handle 160°F+ Mozzarella cheese with your bare hands
@LesbianWitchAcademia ... hot water gets rid of callouses, dunking your fingers into scalding water will just prevent you from doing anything with them for a while. Honestly I built them after years of touching hot pans and spoons. My point was that if you're at a level where you can't handle very hot water on your hands, you should avoid making fresh mozzarella.
I would love a whole video of this. Shorts can't really give all the info and general looks of each step and you didn't really put a full description so I feel like if I'd do this wouldn't really work well... 😂
Hello, I used a standard full fat cows milk for this recipe. Where I am from (New Zealand) all milk is pasteurized in the stores. However depending on where you are in the world, some places use Ultra High Temperature pasteurization which will not be suitable for making mozzarella. Hope this helps, happy cooking!
Use human breast milk and serve at a party. Don't tell them until after they have eaten the cheese, it will spoil the surprise. I guarantee that everyone will remember you.....
You can use raw or pasteurized milk, but not homogenized milk or ultra pasteurized milk. The process is slightly different between the milk. The curds are bigger and easier to work with when using raw milk. It’s a bit trickier with pasteurized milk, but it will still work.
Are there differences in the end product between your method and just using milk and white vinegar, I've made my own ricotta before so I'm deffo trying mozzarella
Worked ONCE for me. I think the issue is we can’t get raw milk in California and even just pasteurized for some reason doesn’t set up. It makes great cottage cheese but not mozerella
Did you try heating it in the microwave? I tried making mozzarella using pasteurized whole milk, and the only time I got an actual ball was when I put it in the microwave. It turned into more of an experiment for me, lol. 😂
Hello, I did as the video says, same ingredients but no curds are formed... I think there's a missing piece of information... could you please explain? Thank you
To answer everyone's question. No you can't use a milk alternative, and no you can't substitute rennet. You CANNOT make vegan mozzarella. You can try to substitute these ingredients, but you will not get mozzarella.
@MarkLewis... I'm not being a "food snob". Its just that you get a cheese that tastes nothing like mozzarella. I'm glad you enjoy your vegan cheese product™️, but it isn't remotely close to mozzarella
С одного молоко не получится, надо добавлять сичужий раствор сиворотки,тогда и молоко теплое сварачивается, потом снова подогревается и собирают мягкий сыр. Но не маццарнела сразу.это лож.
@@agoogleuser2507 It depends of the kind of cheese you are making. Harder cheeses like cheddar require rennet while softer cheeses such as mozzarella uses vinegar or lemon juice to curd the milk. I, myself, never make hard cheeses, that's why I use vinegar or lemon. So many other people do similarly.
Конечно же нет.В молоко надо добавлят сичужный фермен,это тот раствор спомощю чего и теплое молоко сворачивается. А автору виде вообще не интересно что вы спрашиваете вед он на комментарий и не отвечает. И не ждите.этот человек не затинтересован, что вы четко поняли суть видео.это только зарабатывание денег видео,к большему сожалению.
Do you mean a vegetarian substitute? Most cheeses contain rennet, making it non-vegetarian (but don’t tell your vegetarian friends, it will ruin what they love most). However, I believe there are plant based enzymes out there that you can use - not sure if they are less expensive or work just as well, but animal rennet is the default.
@@whengrapespop5728 you get plenty of cheese in India that is not made with rennet including ( but not limited to ) mozzarella. Indian vegetarians take their vegetarianism very seriously. No dead bodies of any kind in any form for some of our Jain brothers and the Hindu meditators .
What is rennet? For that matter, why citric acid? I can see why vinegar would replace citric acid, but that doesn't really explain any of my other questions about this process.
@Dahangouts there is vegetable derived rennet and animal rennet. Animal rennet has something to do with the lining of cow/goat stomachs. I believe the enzymes from them which is how cheese was first discovered when storing milk in cow stomachs.
What is the volume of one cup of water and how much really is a tablespoon of rennet? Really want to get it right but those vague descriptions always make me hesitate
What does heating up the curds before putting them in hot water and shaping do? We make fresh mozz at work and we don't heat the curds up first, we just put directly into the hot water and shake the balls. Still comes out great
Idk the answers to the first 2 questions, but rennet is a mixture of enzymes that coagulate the milk, separating the curd from the whey and it, or a substitute are used in most cheeses. It can be made using fermentaion, but is more commonly harvested from the fourth stomachs of veal calves :/
Always check information about your rennet. It always says how much rennet requires to set 1 liter of milk in 45 minutes. Also, you can replace citric acid with white distilled vinegar (15ml of vinegar per 1 liter of milk. You need to dilute vinegar in 120ml of water.)
This Mozzarella is best for when using an Ooni Pizza Oven! Check out the range at @ shrsl.com/4cxip
🍕🍕🍕
What's the music in video?
Can we use this recipe without rennet
@@DevDy.dNo you Need lab and unpasturized milk 😊
I cup means??
Looks great, i do the same but mozzarellas wont stretch:(
You have to warm it back up
You need warm water
You need unpasteurized whole milk
@@oppor9803s
@Le Sauces Collector! yEw
Just showed this to my dad. He said he's going to go get milk so we can make this. Can't wait for him to comeback yay...
He's taking too long to come back 🤔
@@4stroker791 just keep watching the door and waiting. It’s what I do since mine left to go get cigarettes.
@@rabbitttz thanks, still waiting for him. I guess the line in the store is very long...right?
@@4stroker791 have you made it yet?
@@hypercane2023 he's not back yet, probably stuck in traffic.
Finally I can make it. I just ate it with pasta and red sauce and it’s amazing 😻. Guys anyone who may benefit from this please follow these steps:
1 boil one litter of whole milk to about 40-50C (half boiled). Not skimmed or fat reduced milk
2. Add 6 tablespoons of white vinegar. You can always add more vinegar if the curd doesn’t form in 20 seconds. Stir carefully to ensure the vinegar is evenly mixed.
3. Once you can see the milks had separated and formed water and curds, just get a clean cloth and drain the water and the curds remain.
4. Put the curds in a plastic container and put it in the microwave. Warm it to about 70C. Mix it with tablespoon while still hot and you have you fresh mozzarella ❤❤❤❤❤.
You can add salt to taste either when boiling the milk or before you put your curd in the microwave.
These steps were obtained from different recipes and I just briefed it here.
Great job, sounds like you had fun and enjoyed the outcome!
Ни вода там выделяется а молочная сиворотка. И после сборки мягкого сыра, и сиворотку жёлтого цвета можно и нужно кипятит на медленном огне и получается творог,если ВАШЕЙ стране знают что это такое ,😂творог. У нас в Россий и на Кавказе это знают.
Thank you so much🙏🙏❤❤❤❤👏👏👏👏😊
@@user-sr5pl6ry1swho wants cottage cheese when ur making mozz??
Thanks so much,
I have mozzarella with honey. It’s actually very good
What’s the first rule Tommy?
I read this in Tommy's voice 😂
Arthur could have said this instead of the bit about "the little bits of onions, with olives" or whatever it was something like tha
Ittt issss heheh
thats gotta be really healthy for ya
I just made some with milk and vinegar, only. It was kind of cool being able to do something I never expected to do.
I salt it once in a while balls
Vinegar works great
No rennet needed
Or citric acid
Thank you! Is the only difference between Moz and paneer the stretch process?
@@wearytaco1641 I’m not sure
I have a recipe for paneer but haven’t done it yet
It looks very simple but u fo need a press
I bought a tofu press lol (see, I’m rly gonna make it! Sooooomeday lol)
@@YeshuaKingMessiah I make paneer pretty often (it's just pressed cottage/farm cheese. It might not be the world's best paneer lol, but it's just vinegar/lemon and milk, heated and separated, then drained and pressed (I just use a heavy pot). Good luck though! Hopefully it turns out good! I can't imagine it not turning out good. And if you save the whey you can use it to make rice and soups and stuff!
You forgot to mention the most important step in this process: burn every single nerve ending off of your hands as you handle 160°F+ Mozzarella cheese with your bare hands
Fr
Lol if your hands aren't calloused enough to handle making fresh mutz you shouldnt be making it in the first place
@@Egonsraad Enlighten me how, praytell, you're supposed to get said callouses, without doing this?
@LesbianWitchAcademia ... hot water gets rid of callouses, dunking your fingers into scalding water will just prevent you from doing anything with them for a while.
Honestly I built them after years of touching hot pans and spoons. My point was that if you're at a level where you can't handle very hot water on your hands, you should avoid making fresh mozzarella.
Also he puts all the steps on screen for like 0.5 seconds.
As an Italian, I approve of this, it looks great
Ho trovato l’italiano! Per favore smetti di parlare
As an Englishman, I only understand CHEDDAR
As an italian i feel the need to tell everyone all the time that im italian
yall always do this
Thanks heaps ! 🎉
yep, let me just grab my rennet i have sitting around
I would love a whole video of this. Shorts can't really give all the info and general looks of each step and you didn't really put a full description so I feel like if I'd do this wouldn't really work well... 😂
Surely others have put this recipe in RUclips too 🤔
RUclips shorts are like a 90/10 ratio of hot garbage annoying clickbait down videos and a tiny bit of people that actually make a solid 1 minute vid.
google how to make mozzarella? instead of waiting for someone to make a whole video about it, maybe use the resources that already exist?
I could make one sometime if enough people are interested!
@@Food_by_Bendo it
"A day without mozzarella is a day wasted"-ITALY 🇮🇹
As an Italian, this is not true. We can survive.
As an Italian we drink olive oil everyday
@@THECONTINENTALMAN But two days without mozzarella?
@@themetalmario77 a whole week without mozzarella? Easy.
Sounds like my kind of place 😮
I knew I wasn't the only guy who caresses these balls so lovingly. Thanks for the positive affirmation.
Haha good stuff
Gyro would be proud.
IS THAT A FUCKING JOJO REFERENCE1111!!!!!!1!!!!!
This is the kind of shorts content i like to see. Caprese looks great too
Looks bussin
Mighty bussin my guy
Google translate translated "bussin" to "like a bus"😭
Looks mid
@@austins4039 man shutup
@@WanderingKnight03 or what? Lol
How much mozzarella you get from 3.7l of milk? Thanks:)
Appreciated the 🤌 at the end
Just had to do it!
Finally a recipe that includes rennet, crucial for making mozzarella. Vinegar alone isn't enough
That's cool but what do I do with the blobs after I'm done drinking all the mozzarella?
Hi. Looks delicious. What type of milk do you use. Cow, goat ? Can we use the pastarized mild from shops or it has to fresh
Hello, I used a standard full fat cows milk for this recipe. Where I am from (New Zealand) all milk is pasteurized in the stores.
However depending on where you are in the world, some places use Ultra High Temperature pasteurization which will not be suitable for making mozzarella.
Hope this helps, happy cooking!
@@Food_by_Ben thank you
Use human breast milk and serve at a party. Don't tell them until after they have eaten the cheese, it will spoil the surprise. I guarantee that everyone will remember you.....
Lofi vibes, relevant recipe, looks great - instant sub
That looks great. Will def give it a try ✨
i can't believe it was this simple to make it at home, and it looks so delicious too.
tonio before he served josuke and okuyasu :
Jojo fans when they see a random chef making a caprese salad:
This looks amazing but I’ll just buy mine cuz I’m too lazy to make it lol
Basically it's paneer in India.
FYI, use whole milk instead of what you have. Please pin this
love it
Amazing and easy thanks
Did you used raw milk or homogenized milk?
👉MILK👈
You can use raw or pasteurized milk, but not homogenized milk or ultra pasteurized milk. The process is slightly different between the milk. The curds are bigger and easier to work with when using raw milk. It’s a bit trickier with pasteurized milk, but it will still work.
Ay man look no homo
Гоимогенизтрованное молоко вообще отрава.🇷🇺
Ovo je pravi recept..Bravo
Are there differences in the end product between your method and just using milk and white vinegar, I've made my own ricotta before so I'm deffo trying mozzarella
Got some nice asbestos hands 😀 wish I did, i gotta use gloves to make mozzarella 😫
Haha wasn’t the easiest!
Easier than I thought
Worked ONCE for me. I think the issue is we can’t get raw milk in California and even just pasteurized for some reason doesn’t set up. It makes great cottage cheese but not mozerella
Did you try heating it in the microwave? I tried making mozzarella using pasteurized whole milk, and the only time I got an actual ball was when I put it in the microwave. It turned into more of an experiment for me, lol. 😂
@@itzjusmeI’ve tried everything. From
Vinegar to rennet and Citric acid and it worked the first time then never again after that
Are you sure it’s not a temperature issue
Grande fra,parla un italiano che ama la mozzarella col pomodoro a fette e con un pò di basilico vicino,uno spettacolo.
I didn’t know it was that easy! Will definitely try!
Well except for the materials needed
This is easy but this isn’t actually mozzarella it’s paneer similar but not quite
Let me know how you go
Hello, I did as the video says, same ingredients but no curds are formed...
I think there's a missing piece of information... could you please explain? Thank you
Mozzarella is just milk tofu
Some 10 year old:
“Roll into balls” *AYYOOOOO*💀💀💀
This song made me cry🥹
I take it that degrees F?not Celsius?
How much is your cupsize in ml?
Is the whey heated separately to 80?
To answer everyone's question. No you can't use a milk alternative, and no you can't substitute rennet. You CANNOT make vegan mozzarella.
You can try to substitute these ingredients, but you will not get mozzarella.
I substituted... I'm still calling it mozzarella. I don't care what you think, you food snob, and I am (also) Italian.
@MarkLewis... I'm not being a "food snob". Its just that you get a cheese that tastes nothing like mozzarella. I'm glad you enjoy your vegan cheese product™️, but it isn't remotely close to mozzarella
@@natehiggers42069 "I'm not being a food snob, it's just..." and then proceeds to attempt to justify his food snobbery. Lol Ok, whatever zoomer.
@@natehiggers42069 is rennet necessary?
Does Higher Fat milks work better?
С одного молоко не получится, надо добавлять сичужий раствор сиворотки,тогда и молоко теплое сварачивается, потом снова подогревается и собирают мягкий сыр. Но не маццарнела сразу.это лож.
Is there an alternative to using citric acid? Can i use fresh lemons or vinegar?
whole milk , lemon juice or vinegar citric acid these Three ingredients are mandatory that's it..!
Why do you need the citric acid? Vinegar alone will do the trick.
The 🤌🤌🤌🤌🤌 at the end I agree😅
This guy straight up took Joshua Weissmans recipe to the T
Si pudieras explicarlo lentamente,no se puede apreciar c.paso.Queda delicioso.pero no lo captó bien.gracias
Question: Can't the citric acid be used to curd the milk if you don't have any rennet?
Yes, you can. I do it all the time.
@@TessMArt Then why do people go the extra mile to get rennet why any acid in their kitchen would work??
@@agoogleuser2507 It depends of the kind of cheese you are making. Harder cheeses like cheddar require rennet while softer cheeses such as mozzarella uses vinegar or lemon juice to curd the milk. I, myself, never make hard cheeses, that's why I use vinegar or lemon. So many other people do similarly.
@@TessMArt Ohhh, so that's the difference. Do softer cheeses ripen faster than harder cheeses?
Looks sooo great 🤌🏻
It was!
*okey so i boiled the milk.. N I'm keeping it at room temperature so it cools down.. Can i use dat milk to make cheese?*
Конечно же нет.В молоко надо добавлят сичужный фермен,это тот раствор спомощю чего и теплое молоко сворачивается. А автору виде вообще не интересно что вы спрашиваете вед он на комментарий и не отвечает. И не ждите.этот человек не затинтересован, что вы четко поняли суть видео.это только зарабатывание денег видео,к большему сожалению.
Can we use protease instead of rennet ?
Is there any substitute for renette or a cheaper alternative?
Do you mean a vegetarian substitute? Most cheeses contain rennet, making it non-vegetarian (but don’t tell your vegetarian friends, it will ruin what they love most). However, I believe there are plant based enzymes out there that you can use - not sure if they are less expensive or work just as well, but animal rennet is the default.
@@whengrapespop5728 i eat mozzarela that has vegetarian sign on it so it exists 🤷🏻♀️
@@killjoym6973 Then it’s not mozzarella, but something else imitating it.
@@whengrapespop5728 nope, it is.
@@whengrapespop5728 you get plenty of cheese in India that is not made with rennet including ( but not limited to ) mozzarella. Indian vegetarians take their vegetarianism very seriously. No dead bodies of any kind in any form for some of our Jain brothers and the Hindu meditators .
You can skip the rennet ..you can get the same quality with just white vinegar.
Ehh if you life your cheese to taste slightly vinegar-y
What is rennet? For that matter, why citric acid? I can see why vinegar would replace citric acid, but that doesn't really explain any of my other questions about this process.
@Dahangouts there is vegetable derived rennet and animal rennet. Animal rennet has something to do with the lining of cow/goat stomachs. I believe the enzymes from them which is how cheese was first discovered when storing milk in cow stomachs.
@wrestlingwithart thank you for this!
yeah.. rennet uses calf stomach lining unfortunately @@wrestlingwithart
Hey please do a detailed video on mozzarella cheese. And I can use sodium citrate instead of rennet? Please answer me
It's really cooo how cheese ist actually that hard to make. It takes practice but it's not as hard as one may think. Trying this!
Вы ошибаетесь глубоко.
Correct me if I’m wrong but I believe vinegar also works instead of citric acid
Any thing acidic works.you can even use lemon juice
@@Blaze-tt4fd how about pepsi?
@@iamnotahuman2172 it's mixed with sugar, CO2 and other stuff so I doubt the cheese can form
ارجو بلغه العربيه
@@iamnotahuman2172пепси вообще отрава,вы о чем.В молоко надо добавлять сичужный фермент, запомните это!.
Can you make it without rennet?
I've never seen someone use liters Celsius and cups. Where are you from? England?
what’s the song? also this looks so good
Wow talent 🎉
First try....cheese is crumbly.... won't stretch or stick to itself!
Milk to hot?
To much acid?
Please help.
Potentially to much acid, or you need to keep reheating and stretching the curds.
WHAT MANNER OF WITCHCRAFT
What is the volume of one cup of water and how much really is a tablespoon of rennet?
Really want to get it right but those vague descriptions always make me hesitate
Pleeeease give me the song name. Also, thank you for the recipe!
Beautiful morning - clouds
Darud- sand storm
Never gonna give you up
Too bad I've never seen rennet in any grocery store. Where do you get it?
What does heating up the curds before putting them in hot water and shaping do? We make fresh mozz at work and we don't heat the curds up first, we just put directly into the hot water and shake the balls. Still comes out great
Kindly share the steps on how you do it. Thanks in advance
Wow yummy
Is the same color as Italian❤
Prepare for the onslaught of angry italians
Bro im italian that shi is perfect
Rennet comes from pork right? Do you have to use that? Any other option?
If you dont have rennet than it aint mozzarella and barely cheese
Great but what kind off ingredient is ""rennet?
😭 wish I could have a dude like this to make me Mozzarella every week
Questions.
A. Do you need to use whole milk?
B. Can you use lemon juice or Where can you get citric acid?
C. Whats rennet?
Idk the answers to the first 2 questions, but rennet is a mixture of enzymes that coagulate the milk, separating the curd from the whey and it, or a substitute are used in most cheeses. It can be made using fermentaion, but is more commonly harvested from the fourth stomachs of veal calves :/
For B, yes you can use lemon juice
If you want to start with a simple cheese just make paneer/cottage cheese! It’s pretty foolproof so you can use lemon juice
You can use either vinegar or lemon juice.
what's the substitute for rennet? 🥺🥺
Always check information about your rennet. It always says how much rennet requires to set 1 liter of milk in 45 minutes. Also, you can replace citric acid with white distilled vinegar (15ml of vinegar per 1 liter of milk. You need to dilute vinegar in 120ml of water.)
Soooo, how much mozzarella does this yield and how long does it keep in the fridge?
Now i have to try this 😍♥️
If anyone wants a vegetarian alternative to standard Rennet, you can get Vegetable and Microbial versions that are Calf-free
Did you turn off the gas after adding vinegar?
If I don’t have citric acid can i use lemon
whats the difference between this way and with vinegar?
What would happen if you drank the forbidden mozzarella water
Nothing if you drink in moderate
Yes Whey it’s frequently consumed in various ways
Best❤❤
Can we use something else on the place of rennit??
Bahut badhiya Recipi
My western brain trying to convert the metric system units into our imperial measuring system
My brain is all the time trying to do the other way around.
3.7 liters is literally just a gallon
does this melt well?
Yes it does!
Can you use vegetarian rennet?
Would this work with lactose free cow milk?
Eating the cheese as Balls are like Holy orbs of power
Hey thats How panneer is made how did the end turn out so different
Paneer is made by boiling water and cheese is like soft form of paneer made by simply heating cheese
Thanks ❤
Where do you add salt?
Pizza mozzarella Pizza mozzarella Rella Rella Rella Rella
Right, but can I make it without citric acid?
No
I don’t know what it was but when I watched this video I expected some picture to pop up during the video for a split second
Will it stretch when melted ?
Note when stretching the water the cheese is in is nearly scalding to the touch
Yes it does