It is so Empowering Learning New Skills | Homemade Mozzarella and Kombucha
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- Опубликовано: 4 окт 2024
- #acrehomestead #cookwithme #homemadefood
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Links are affiliate links, but I will only recommend items I LOVE and use daily with no extra cost to you, and it helps support the channel! Thank you for your support!
I think we really should appreciate Becky more for not bombarding us with sponsored ads, despite her great youtube ratings. This channel is the best.
I wouldn't mind if she had a ton of ads, lol. I can't give her cash, so if me watching her ads and clicking on some helps her channel out, then I would gladly do it. I can see why ads do bother some people, though.
Let’s all send her $10 just for fun and see what happens!?!?
Though I’m not sure exactly how unless she goes live again!! That would work!
@@lindouglass4115 good point 💙
Way to go Becky!!!! Looks wonderful.....😊❤
40:13 best part of this video. The realization “friends! We made cheese…” “we’re shredding cheese that we made!” ♥️
Hey Becky, so I literally just watched a mozzarella and ricotta cheese making video from the Zimmerman's. She has a Homestead in Iowa, i think! But how she did it was she kept the curds in the whey and stretched it in the warm near hot whey and it seemed like it might have been a little uncomfortable because of the heat but it seemed like it was an easier process to get the curds to stick together and also she didn't stir it as much as you did after the rennet was added.She kept the curds pretty big and her curds came together pretty quick. She stretched some and cut rods to make string cheese for her kids' lunches! Cool!
I live 10 minutes away from a cheese factory and always heard making cheese was difficult by those who have been employed there. I am stunned and surprised and extremely pleased to see you make cheese at home!
I had no idea this was possible.
Thanks again Becky for blowing my mind! :)
Certain cheeses takes a yr or more to make- Parmasan the imgredients come from Parma Italy and it is so many steps to get the cheese right- temperture is the most important and you have to inspect daily to wipe off liquid /whey off of it, etc
Martha Stewart gave a demonstration few yrs ago. Also Lisa from Farmhouse on Boone makes cheese.
Thanks for sharing the Cheese making Class., 4-28-2023👍🏽👍🏽❤️
@Mariette Demarest so does Carolyn from homesteading family. It's really fascinating to watch. Who knows I may convince my daughter and sister to make mozzarella cheese and ricotta cheese.
@Mariette Demarest I've only just found the far house on Boone channel and I'm really enjoying it.😊
You don’t want to stir cheese around the pot. You want to mix up and down, place your spoon on the top and let the milk flow through the slots until you hit the bottom then pull back up, and very gently.
Good to know!
What kind of tool or utensil could you mix up and down with best?
@smc2492I think a potato ricer would work really well. I have one with a straight handle, not one the squishes the potato through a tube.
The part where she reads stir up and down I was like what's that mean and then she says idk what that means and then stirs in circles, which is the best I could figure, like back and forth.... Reminds me of fold in the cheese, what does that mean?? Idk ya just fold it in!! 😂
Gentle stirring is best
Becky, the easiest sourdough method is what Shay at The Elliot Homestead does. It's a dry starter you can keep in your fridge, then when you want to make something you pull it out, add your flour and water, and let it sit for 12 hours then make your bread or whatever. So much easier than some of the other methods.
Totally agree! 👍
Ty for this!!! ❤
Hi guys. In cheese making, up and down stirring is akin to folding...not moving in a circle
After making the first infusion of tea you can make a second (some folks go up to 4). The Second infusion will be decaf tea which was better for me at night, and now (at 70) I shouldn't have caffeine at all.
Becky is a very careful soul, I'm the guy who uses the whey from cheese making for my other baked goods. If you're curious use it instead of milk and or water, start small with pancakes. Then try it in other doughs and cake batters. I never had any trouble with it. Whey is mostly milk proteins and fats with traces of rennet and citric acid (which is just the sourness of lemon juice).
This was a fun video. The Cheese came up spectacularly. Since I never raised chickens It never occured to me they would enjoy the whey, brilliant. Hugs to all of you JIM Oaxaca Mexico
Just a couple tips...have a bowl of ice water near by to dip your hands in. Put your curd in hot salted water to stretch the mozzarella . Stretch by pulling it up out of the hot water, fold it over itself as you pull it up, not in the kneeding way you were doing it. 😊
Oh great idea!!
I honestly kept windering why Becky didn't use cold water to help with the hotness of the cheese. Thanks
Excellent advice!
@Tara Hallmark.....this is how we do it as well, except we use the hot whey.
The spadle that you used to mix the dough up would be a great tool to use to stretch out the cheese that will save your hands if you use the whey or other warm liquid.
I have to admit I had a giggle when you said at the end "I'm gonna call Josh in" and I had already spotted him cleaning around the sink on the reflection on the oven. :) He's so nice being so quiet so you can do your recordings. The pizzas and cheese looked amazing, I want to try doing this now. Thanks Becky and keep up the great work.
That actually looked like a woman. Perhaps a cleaner or nanny.
Hi Becky😊.
Greetings from foggy Seattle, yes I have made the trip from Ireland all the way to BC Victoria. I am visiting my daughter Sarah. So I got to visit cos coes, save on foods, Walmart and lowes and many off the places you have frequented over the last few years. I was amazed at the farmers markets and the quality off the produce.
I was surprised at how expensive dairy and meat was , way more expensive than Ireland. Keep in mind that was Canadian prices. My daughter and I watched your garden updates and I'm thrilled with your progress it looks amazing, my daughter was inspired to start her own small kitchen garden in her new home, so Keep inspiring you are amazing. ❤❤
You have inspired me so much, Becky! I make butter regularly now. I just ordered my first scoby, made sour cream for the first time, ordered half a cow, and will be making mozzarella this weekend. I appreciate you and so does my family because they are eating very well. Thank you ❤
It's cheaper to create your own scoby using plain (unflavoured) kombucha and black tea.
I loved your reaction to shredding your homemade mozzarella.
Also, I made a version of the ginger-turmerkc shots, but added fresh pineapple I needed to use and ginger honey I got from a farm I support. It's a bit sweeter than from the store, but I absolutely love it! ❤️ Thanks for the inspiration.
I love your enthusiasm for making your own cheese and realizing that you completed that skill successfully. Congrats!
I chuckled at “I’m going to call Josh in” when I looked at the oven and saw his reflection as he was cleaning at the sink area. 😂😂 He didn’t have far to come.😆 That pizza looked good.
I'm not an expert by any means, but I have made mozzarella several times. When it says to stir in an "up and down" movement, it means put your spoon in and come up from the bottom of the pan to the top of the pan moving the spoon around the pan to incorporate all of the rennet. You were doing a back and forth stir. It's also a good idea to pour your rennet through your slotted spoon, moving it around the pan. It more evenly distributes the rennet into the milk doing it this way The purpose of heating the cheese in the microwave is to get as much of the whey out as possible. You can use the whey instead of the microwave, but I've never done it as the purpose is to get the whey out of it, so it never really made any sense to me to do it. You did a really good job on this though. I love making mozzarella cheese. It's so much better than store bought! 😊
Wow thanks!!
Because of you and Jamarell, I am not afraid to make stuff now. It’s funny, I turn 60 next month and way past the age of doubting myself, but thank you! You crack me up, make me smile, make me feel empowered, and just more positive about every day tasks.
I tried making mozzarella years ago and failed horribly. I watch every video you make and learn so much from you and with you. I’m so clumsy, and I make a mess sometimes. I love that you sometimes learn with us. I’m going to try mozzarella making again thanks to you. We are also having pizza tonight because I have your delicious pizza dough in my freezer. Thank you for all you do.
Well done Becky! You really deserve your own Food Network Channel!
@foodnetwork do tags work on here?
Guess not :/
Network channel would be very restrictive.
Noooo we want to keep her for ourselves! If that happened they would change the very essence of the Becky we know and love!
Ehh food network would limit her and make her follow rules etc. Becky wouldn’t enjoy that and it would be soooo different. I like her here lol. We get the real Becky here. But I do think she deserves way more followers!!! She deserves at min a million! She deserves that!
I’ve seen a few homesteaders on RUclips trying to make cheese. One point Becky made is ALL equipment you use must be extremely clean! I just don’t know when you’ll find the time to make cheese with everything else you do. You are one busy young lady and I give you a lot of credit for being able to do what you do!
My first try at making cheese was with a quick mock mozzarella. You just heat up the milk to between 160 and 180° and pour in some white distilled vinegar. It’s so exciting to see it turn into one big curd. I have seen the book by David Asher recommended called The Art of Natural Cheese Making and helps to demystify the process of making cheese. Good luck with everybody who wants to learn this fun hobby.
I agree!! So nice to not have ads, and she is such a wonderful teacher,,,even someone like me in my 60’s is learning new things!!
You are sooooo much a “hygienist type” of person. I am one and I teach them. So very precise and perfect. Love your videos.
Becky, when I made cheese, I froze the whey and then freeze dried it. Worked perfectly, and it can be used for so many things! And yes, you can heat the whey on the stove and dunk the cheese into the whey instead of microwaving.
love this! I just use 2 ingredients - Milk & vinegar, after it separates bring the cheese up to 160 in the microwave. 30 sec, then 20 more to 160. So easy, it's crazy. Add salt after it cools! xx
Becky, you have inspired me! I love your spirit of wanting to learn and the positive attitude you have in the learning process. I watch every single one of your videos with my 12 year old daughter, and I am so glad she gets to see such a positive role model in action. God bless you, Becky! Keep doing what you’re doing! I’ve been wanted to make cheese for YEARS and you finally gave me the push to do it! I wanted to make Armenian string cheese, so that’s what I did! After making the curds, you simply keep stretching and twisting, and then braid it. It turned out great! I also kept the whey and made a bunch of waffle with it for freezer breakfasts.
I have been making mozzarella cheese for many years. I always use low temp pasteurized milk. First, I always let my milk sit on the counter before I start. For example, I take my milk out before I do anything else, like making breakfast. I use liquid rennet because you never get the exact amount when you use the tablets because they don’t cut evenly and some always crumbles. An up and down motion means that you hold the spoon vertically and ‘pump’ up and down. Don’t go in circles or even a small stirring motion. Yes, you can heat your cheese in the whey, and I have done that many times when I don’t have a microwave available. Just so you know, homemade mozzarella cheese does not melt the way commercial cheese does. I invested in an infrared shotgun type thermometer. That way, you don’t have to get your hands into the pot, and checking the temp when you are heating it is easier. Making cheese is exciting and ver fulfilling. Try making some queso fresco using herbs that you grow. I add different herbs to my mozzarella too. Keep up the great work- and never stop learning!
Thank you. is there a way to also make it more stringy?
@@SalLeeHolland not really - but if you stretch it more, and I mean really stretch it, you will get a somewhat stringier result.
Hi Becky. In an up and down motion literally means not in a circular motion. Rather take your slotted spoon from the top of your milk to the bottom of the pot - up and down - nothing circular.
Less stirring lets the milk proteins stick to each other (coagulate) more stirring might break the strands
Such a fun video! I love hanging out with you, Becky! I’m looking forward to learning how not to kill sourdough with you. 😂
Seeing Josh in the reflection? From the oven .Cleaning.?❤
40:20 This is absolutely FASCINATING and I’m super impressed!!!!!
Becky it was so interesting watching you make mozzarella today and you did a great job. I love that you’re not intimidated trying new skills. I still love to try new things in the kitchen myself even though I’ve been cooking and baking for almost 60 years. It’s really satisfying when it goes well.
You seemed so happy while you were filming this episode. Whatever it was, the cheese or the kombucha or whatever, it makes me happy that you're happy!
Sourdough is so simple to keep alive. I have left my starter in the fridge for 3 months without touching it and when I wanted to make some bread I just fed it the night before and it was ready to go... Josh's reflection in the oven during your outro was cute. My husband is always cleaning up after my cooking also.
See, this is why I was confused because she said at the end she was going to call Josh inside for pizza. Someone was outside in the video maybe shoveling snow, maybe it was him?
That's why I'm thinking maybe it was her mom in the reflection. Sorry I was late to this. Just catching up on some older videos.
The up and down motion you're looking for when adding the rennit is kind of like folding egg whites into a cake mix but with liquid. You want to gently bring the milk from the bottom to the top without breaking up too much of the curd that is forming.
How economical was this recipe to make? Compared to just purchasing the equivalent amount of cheese?
Yes I hate commercials! Thank you Becky!
Becky, The Cheese Marker...How many love it when Becky Surprises herself when ( especially, the 1st time) make something and turns out, Fantastic
Becky, you never cease to amaze me. Your enthusiasm and pride is contagious! In my eyes (and I’m sure everyone else’s), your skills in the kitchen are fantastic, but you’re so humble and down to earth that you make anything seem possible. Thank you so much for sharing your knowledge and true self with us. 💜💜💜
Love your videos Becky!!! They’re so relaxing while I’m home basically doing what you’re doing 💕💕💕
Thanks for doing these videos! You are an old fashioned home ec class! Thank you! Thank you! Thank you!!
Good afternoon sweet Becky!
I thought you should know, if I need something from Amazon, I always go to your storefront first to see if it’s there, so that you get credit for the sale. Also, I’ve bought a Roo Apron and Greenstalks with your links.
I know it sounds crazy but you have granite counter tops put your hands on them to cool them down. That is what we would do when making candies. It really does help. Just make sure your counters are super clean. Thank you for this amazing video it always is beyond inspiring to keep moving forward towards my own homestead!
Hi Becky, a great use for the whey is to use it for making bread. Gives a wonderful flavour to all types of bread.
You did a great job! Congrats on your truly (well, exvept for the sausage) homemade pizza 🍕
When you started shredding the cheesr I almost cried. The expression on your face was priceless ... "We're shredding cheese."
Your joy is just so infectious Becky! Lovely! Have a great day🙂👋
I swear, I always love seeing your face when you try your foods. :) Great job on the cheese it looked really good.
Becky absolutely love your enthusiasm/energy when making homemade cheese!!!😊
Becky, check your kombucha ratios. Standard practice is 2 cups starter (which is actually the scoby - the pellicle is a byproduct of fermentation and not needed to brew) and enough water to make a gallon.
Absolutely loved this video. ❤ You always bring your best to all you do. I've learned so much from you about cooking from scratch, canning, freezer meals, making bread, gradening and so much more. Thank you for being you!
I don't know how I missed this video, I try to watch everyday! I just made farmer's cheese tonight then tomorrow I'll use the whey to make ricotta. It took me over a week to finally do it. My boyfriend bought 2 gallons of expired milk and I was terrified! Next I'd like to try a kombucha scoby version of sourdough starter. I reserved two sections of scoby in a small bowl covered with kombucha liquid! I'm so excited now. You are my inspiration...and guts. Lol
Great idea to make your own cheese, for anyone wanting try it but is unsure i would recommend paneer as it's relatively simple. Fresh milk, lemon juice or natural yoghurt and salt and it's ready in about half an hour.
OMG!!! I just want a cup of your energy. All of that was awesome.
Oh Becky, 🤯 you made that look so easy! I am so intimidated with the thought of making my own mozzarella. It's something I really want to do. Maybe now I'll give it a try? Thanks for the video today. I feel like I learned so much! And kombucha too??!! Im so curious! Ive never tried it before ❤ thank you friend
Awesome!!!
lol, Josh's reflection on the stove glass cleaning the sink area (at the end of vid)😍
I went to Cabot cheese factory and did a tour once and they make butter out of the whey and sold it only in there store there. Best butter hands down!!! I chuckled when you said you were going to call Josh in to try the pizza because I could see his or someone’s image in the oven door behind you. I assumed it was Josh. 😂
It looks like a housekeeper - it was someone who was cleaning and it def. was not Josh.
Becky, you have been such an encourager to me to try to learn new skills! I appreciate you! This year so far, I have learned to make hamburger buns and soft white bread, quiche/pie crust and pizza dough, and I've learned to pressure can! Thanks for your efforts to share your learning adventures with us!
I ordered the kit. This will be a first for me!! I can't wait to add this to my list of skills. I know you can freeze the ones you get in the store, so should be able to do that with these too. I can vacuume pack it to freeze it. This in the long run will save money. I bet it would be great with sliced tomatoes and olive oil and basil or Italian spices.
I moved on from ricotta to cream cheese and a few videos ago when you were making your pumpkin loaf, I was thinking that you needed to learn to make cream cheese.
Sooooo good!
Спасибо за новое вдохновляющее видео! Много лет "собираюсь" окунуться в сыроварение, но всё что то останавливает - спасибо за напоминание. Becky, ты не думала о приготовлении домашних колбасок, сосисок, ветчины? Это тоже очень затягивающее и интересно) и поскольку у тебя есть доступ к качественному мясу - для тебя это будет просто. Есть такие же наборы для приготовления ветчины/колбас, как и для приготовления сыра - на любой рецепт, но всегда можно начать с нитритной соли и своих любимых специй. И конечно нужен термометр.
Thanks for sharing your Class on making Cheese., But Becky a slotted spoon is the one that has holes in it, thanks 4-28-2023👍🏽👍🏽❤️. Great Job Becky, I love Everything about you. I have made Several things that you showed me I think I Just needed the Encouragement to do it and I take my sausage out of the casing also👍🏽
Hi Becky, i just watched Chelsea from Little Mountain Ranch make homemade mozzarella and i believe yogurt(from the whey)! She has some awesome tips on her video of it! You did an awesome job!
I watched her to , don’t remember her putting it in the microwave .
No I don't think she did!
@@karenwalker4764 no i don't think she did!
I just took a mozzarella making class a couple of weeks ago and in that class we salted the curds and then poured boiling water over the curds and then stretched the cheese right after. The instructor pointed out not to mess with the cheese too much and not squeeze it too much because all of that yummy milk cream will come out. Another interesting thing he said is to not put it in the fridge as it will taste better the next day, but you should eat it within 2 days for best taste! I think the way we did it in the class seemed easier/faster than the microwave option. Something to look into 😊.
I just wanted to ask if you have searched for “restaurants going out of business “ to look for an industrial sized mixer or other appliances. Additionally, if you’d rather have new instead of used, you can search for restaurant supply stores in your area. Not all of them require a tax ID to shop.
She might have a business for her channel and website..
Our restaurant supply store sells directly to the public.
Becky your positivity and encouragement truly makes my day! Your channel is such a feel-good place. So grateful for your content, you’re always inspiring me!
Becky, you are too funny. You just make my day and make me smile. Thank you so much for all you do ❤😊
I have explored a lot of new recipies watching Becky. I just kinda wish she wasn't an up talker, but honestly , that is on me. I also love her website, Josh did a great job on creating that!
I’ve always wanted to make mozzarella. This video is perfect for me. Now I have the courage to try. Thank you Becky.😊
Glad you’re doing new things on the channel :) you give us all confidence lol
I’ve also been wanting to make homemade mozzarella, so maybe this will be the push to go for it. I started making homemade Greek yogurt about 3 months ago and my family loves it 💕💕💕
I would love a video on what to do with whey besides smoothies and replacing milk for baking. I make gallon milk yogurt weekly and ricotta 1-3 times a month and will be increasing my cheese making along with faux meat making! 😊. Need a extremely low sodium vegetarian meals.
Thank you for your awesome informative videos!! When cleaning, I pop you on and get to work. At times I stop for recipe & tip notes. etc
With sourdough look up the scrapings method for the starter (Bake with Jack has some good videos) you just keep a tiny bit in the fridge and activate it when you need it, no daily feedings/ waste and no killing it.
Bake With Jack is amazing!
Yes this is what I do! I feel like your waisting flour every day just discarding it
@@annafcates Same, there are only so many discard crackers you can eat in a week 😂
Becky, your surprise about making cheese made me laugh. 😂❤You are so real and sweet and helpful. Thank you.
#62... whoot whoot... Whey is amazing... you can use it to start your fermented citrus, the water for making dough, use it in cakes, muffins and crusts. Take a direct shot of it once a day for good gut health, for you and your pets... dogs and cats too. Of course you can make ricotta, but you can always freeze it for your bone broths... Hugs from Esquimalt
Looks great Becky! I love how you always make things look doable ❤
Because of you I’m doing many more projects that make me feel good and help my family - thank you x
Hey friend!! ❤ I'm glad to see you today! The day as gotten a little better 😌 🤗❤️
Thank you Becky! You’re the best. I love watching you and all the fabulous things you do!
Hey just wanted to say you can make your own scoby. I always start my own all because we go on an off the kombucha very often. If you notice how a new scoby forms everytime you restart the process. You can do this with plain store bought kombucha. Same recipe. I just let it go a little longer the first time to get a nice thick scobym
You are truly an inspiration to me. You make me want to be a better, cleaner, and healthier me. Thanks for for being you Becky!
The mozzarella looks great!
Another fun easy cheese to master is paneer. (Milk & lemon juice or citric acid). It would make a great addition to your curries. =) I like to air fry cubes of it and add them to various sauces/gravies.
Hi Becky. Maybe you can try getting "cotton glove liners" for under the plastic gloves to lessen the burning? I've used that when working packing frozen food in a factory. For how thin they are they're surprisingly effective. You can reuse the gloves a few times too.
Whey will last a long time in the fridge so I always save it in jars when I make my yogurt. You can use it to feed your sourdough and just generally use in place of other liquids in recipes.
How do you use it to feed the sourdough?
@@gabbs-7064 just use it in place of the water portion.
I always look forward to watching Becky's videos. It makes my day when I know she is going to be posting. Being able to watch Becky, Simple Living Alaska, and Jamerrill Stewart inspires me more each day. I am unable to do the things that I want to right now as my fiance and I live in a motel. But this is the lifestyle that I thrive and work towards. Thank you, Becky, for sharing with us your experiences.
Just think of all the new skills you are learning for when you have a full kitchen again!!!
I loved watching this cheese making. Please continue practicing and learn to make other cheese. ✔️. The regular flour has been bleached, thus difference of colors. You are such a breath of fresh air. Keep on teaching us ole gals.❤
Lol old gal here! 👋🏻 (65)
I love the excitement you got when shredding the cheese. I totally understand! Making something that turns out so well is so rewarding. Thank you for sharing!
Hi Becky, I noticed someone else in the background at your sink through your oven window who was that ? and do you have a helper ?.
A year or so ago I was good at making kambucha and you’re making me want to start again. It’s perfect because it’s starting to warm up so it ferments a bit faster. Thanks for the inspo!
My neighbor raises goats and she is the master cheese maker. I could eat her cheese everyday. She makes a sharp curd cheese and I love putting that on my pizza and in my mac n cheese. She told me that i need to learn how to make cheese because they give us a lot of milk. ❤
Watching all the challenges you are willing to tackle gives me courage to try my hand at being more creative in the kitchen. Thanks so much for that Becky
Soo cute 😍. "We made cheese. It was that easy.
Oh my goodness." " We are making cheese. We are shredding cheese that we made. It is incredible." 😊
You did a great job! I enjoy your videos so much. Thanks for taking us along with all your adventures in cooking, preserving and gardening.
You can see someone cleaning up the kitchen in the reflection of the oven at the end of this video 😂
Becky, you are so amazing!! I just love your attitude, your enthusiasm, and your smile! Thank you so much for being such a wholesome and fun person to watch! God bless you and your family!!🙏🤗💜
Just curious - if you doubled your milk, did you also double your water, citric acid and rennet?
You are so sweet to watch. Thank you Becky. You are awesome. ❤
Becky, you are so dang cute! “Friends, we made cheese!” (Like you set out to do!)
Your Surprise Pride is endearing and adorable!
The wooden spatula is called a spurtle. It is originally for making porridge, or oatmeal. Great for all kinds of stuff.
You can also use the whey and make ricotta cheese
you inspire me so much. I wish I had the time and brain power to learn and do as much as you do. You are helping me start new things learn new things and one day, I hope to be like you. Love this video!! congrats on the cheese!
Sorry to hear you broke your Danish Dough Whisk, but I thought people sent you three of them; surely you didn't break them all. If so, you'll get three more in the next two weeks since you mentioned it.
So encouraging! Thank you