The satisfaction you get by making your "own of anything" you never thought you'll be able to get it done at home, but you actually do it; does not ever compare with the same thing you get from the store, together to acquire a new knowledge. I personally feel so independent in many ways and creative that I rather make it at home than buy it, unless I'm in a total rush. So, thanks a lot for teaching the world such a beneficial thing. Totally amazing!
Thank you for posting this! I have tried three times to make mozzarella, but failed each time. Could not find a recipe that worked for me! This one turned out right the first time! It is so yummy and has a great flavor. I used 1/2 tablet of rennet instead, and used the leftover whey to make ricotta (which was super easy!... just heat the whey to boiling, cool to 140F, and then strain.) I'll be using the rest of the whey in place of water in my bread recipes.
One very important thin to know about rennet: Once you stir it in, move the pot off the heat, then DO NOT TOUCH THE POT UNTIL THE RESTING TIME HAS PASSED! Jostle it in any way will cause it not to set! Do not be tempted to peek and see if it is ready sooner! Been there, done that! Also try heating the milk a little warmer, I have seen other recipes that say to heat to 105-110°. When time is up, if you don't see solid curds yet, do not touch; wait another 20 minutes or so before checking. The temperature of your kitchen may also affect the setting of the curd. It prefers a warmer room.
The easiest recipe and best explanation on all of RUclips or Google. This actually worked BETTER than instructions that came with my rennet. You can also use thermophyllic culture - which creates its own citric acid (lowers ph) but takes an extra hour. Your recipe done in the microwave is just as good as the 3 hour method. I've tried both aft er being aprehensive - no difference done in the microwave
I learned that trick for washed lettuce for tossed salad years ago. Worked great! For the lettuce, you can just leave it in the pillow case until you're ready to mix together the salad. Very effective way to get water out and fun, too!
This recipe worked so well! I managed to make it perfectly fine with homogenized 3.25% M.F. milk and it was delicious. I do agree that the temperature and ratios of ingredients are likely key factors in being successful. A digital thermometer definitely was helpful.
that really is the best way to serve Mozzarella! I served my favorite Mozzarella the same way for my uncle, because he never tried it fresh before and he fell I love with it. we eat it everytime I visit him now!
Hi everyone, Mike here. First of all thank you for all your comments, and apologies for not having the time to answer each of them. It's been a few years since I posted this video, and there's a few comments that seem to keep coming up time and again, so for fun I thought I'd address them here: 1) USING A CHEESECLOTH. By all means do so :¬D). The first dozen times I made the recipe I didn't have any around so I just used my hands and it worked out fine. Ironically, when I finally did remember to buy some and try it out it was a disaster - there was a ton of the curds stuck in the fabric and it seemed like I spent more time scraping stuff out of the cloth than anything else. Now - I'm 100% willing to admit that I was probably doing something wrong - didn't use enough layers of the cloth, didn't squeeze long enough, who knows. All I know is if it works for you then go for it... 2) USING A MICROWAVE. C'mon - really?? To me it's the same as people reacting to the fact that I use mayonnaise in a Cesar Salad Recipe (ruclips.net/video/9oDfEzWFeQk/видео.html), and freak out. The point of these recipes is that they are simple, repeatable, and use ingredients and tools that are accessible to most people. If you want to try and use some other method to heat it, please do - I can't vouch for the result though... 3) USING THE RENNET. I think this is a great idea, but when I tried to make ricotta from the whey, after a bunch of effort I ended up with a golfball size bit of cheese. For me it just wasn't worth it, but if you can get it to work then please share in the comments. And again, I'm fulling willing to admit I may have been doing it wrong. Thanks again guys, happy cheese making!
omg i have a real urge to make mozzarella but didn't think there were any stores near me that sold the right ingredients but you live in calgary which is only 2 hours away from me!! THANK YOU IM SO GLAD I RAN INTO THIS VIDEO
thank you, thank you, thank you! made it look easy and fun. just made ricotta and i was blown away. mozzarella this weekend.best video ive seen for a step by step how to make mozzarella. btw you can also just add the same water back to the cheese insted of the microwave. just bring the water to a biol and poor a small amount to the cheese
Really enjoy the way you teach, and your voice is so pleasing. I’ve made the Ceasar dressing over and over, it’s phenomenal. Please continue to share more recipes Mike😊
Thank you for doing this. It looks awesome, easy to prepare and after the initial expense of the rennet and citric acid, cheaper than buying it. My question is the shelf life. On the off chance we don't eat it all up in a day or two, how would we store it and for how long. What would clue us that maybe we need to toss and make another batch. Thanks in advance.
If you bring the whey up to a boil it will seperate again leaving you wit ricotta, strain in a cheese cloth or fine sieve. I make stuffed shells with it. Hope you try it and thanx for the vid.
+Michael Kilburn Well, I did try that a couple of times and the result was an extra hour or so of cooking and all I got in the end was a pile of ricotta that was maybe the size of a ping pong ball :¬D) So I haven't bothered since
Boca cinni ... is the recooked whey .. it means twice cooked ... and it goes better on tomatoes than the fresh mozarella ... and the final left over is great in bread for the liwuid .. a more wholesome and long lasting bread as well
Thanks for answering. I have a store in my area called Jungle Jims and they make it there and I asked about storing etc she said they had been experimenting themselves on leaving out, refrigeration and even freezing. And like you, she said the creaminess lessens but cooking with it showed no difference. Thanks again.
i just replaced the citric acid and the rennet tablet with white vinegar instead. drained it in cheese cloth and microwaved it as above. I am enjoying it right now.
I'm totally doing this! The only critique I have of the video is that I wanted to actually SEE you enjoy the cheese afterward. Guess I wanted to live vicariously through you eating it as well...my mouth is watering as I type.
I made this and it turned out wonderful! My first time making home made fresh mozzarella cheese from my Jersey cow. Awesome! Now for trying ricotta cheese. Thank you for these videos.
Thanks for the video. When I tried this recipe the milk separated right away and by the time I put the rennet it was completely in curds but it was so sour and it did not melt, it was like a ricotta consistency. I wonder what went wrong...
Hi James - I am just guessing here, but perhaps not as much of the liquid was squeezed out prior to microwaving? Did kneading it help bring it together?
I have a couple of questions. What can you do instead of using a microwave? Also, would a nut milk bag work to separate the liquid from the solids? Thanks.
Add basil at the 10:50 mark along with the sea salt. Serve on sliced tomatoes with some olive oil and you have a nice twist on tricolor salad. Excellent video!
Loved your Mozzarella video. You make it look very easy. I'm definitely going to try it. I'd also like to know if you are playing the piano in the background. Thanks
itz fun to make your own things. sure you can buy it from a store, even the ones that make it fresh daily. i dont think many of these recipes are for saving money, but to make something fresh at home, knowing what goes into it. they also taste really better.
LOL Thanks for your speedy response. I really want to make this. I'll think of a way to do it without the microwave and let you know how it turns out. :-)
Thanks for the video, I have a question, please. If I use rennet, I get mozarella, but if I use vinegar, I get farmer's cheese? Is that correct? I'm sorry if you said it, but I've seen lots of videos on farmer's cheese and then this mozarella one. That looks like the only difference. Thanks again.
The other day I heated up about 1 gallon and put lime juice in @ 50c and soon after a 1/4 tab of renet. I had separation and was able to put the curds in a cheese cloth, which i hung above my sink over night. In the morning I had a fairly hardishish chunk of curd which I stuck in the fridge and use as quark or a soft cheese for lasagne. My question is, is there any 'saving' this curd' by putting it in the microwave? And what exactly have I made? thanks.
Okay. I'm prettee good at getting things down in my special age. I'm going to try it. You'll get the star, and I'll get...well, I will get to where I will try everything from CHIVE mozza to GRAPE tomato, etc. Thank you soOooo much for sharing this!
Hi Michael - the problem with lemon juice is that in addition to citric acid, there are a bunch of other substances so you don't really know exactly how much to use and what affect it may have on the final outcome
Sorry I mean rennet how much grms need in 5 klgms milk also salt. .what time we have added rennet what temptur. ...I would be very pleased if help me I m very intrest ed to make it myself thank you.
so the white vinegar substitutes both the rennet and the citric acid? do i just put the same amount of white vinegar as rennet and citric acid combined? sorry for asking so many questions
This looks far more easier! Just a quick question. As you have used Microwave, should the cheese be consumed within 4-5 hours or can be stored for days? And what's the way to store it?
Thanks mrmkurtz, it was a very well explained video. I would love to make it but in this part of the world, i.e. Sri Lanka, it is very difficult to get Rennet. Is there a substitute. Do use a cheese cloth, it will ease your work. thanks again. Nelum
@angelcarnivore I'm no expert at making cheese, but my understanding is that you can use lemon juice as the acid in the process. I'd recommend searching for "substituting lemon juice for citric acid when making cheese" and seeing what comes up.
I loved your vid, thanks! I am definitely making your recipe. I recently got into making my own cheese, starting with feta. It was so easy that now I want to make different types. I can't wait to make caprese salad with my home made mozzarella!
What is the purpose of microwaving the curd? I do use the micro here and there but if Im not a big fan of it, is there anything else I can do to get the desired product? Sorry if you covered it in the video I am having to watch this with no audio.
A good use of the whey is as the liquid in homemade bread. Great video and I will try it. I really like making things myself and knowing what is in them. I can actually pronounce every ingredient in your cheese, LOL. Thank you for your time in making this video.
Hi Michael - Believe me, I've tried. For some reason (probably user error) every time I've tried to use cheesecloth it seems like 1/4 of the cheese ends up in the cloth, it's way messier and takes me a lot longer time. Eventually I just realized that for me it was simpler and faster doing it by hand. Of course if you wanted to use cheesecloth it should ultimately come out the same.
Thanks! I appreciate the time you took to make this tutorial. I visit Calgary frequently from rural SK so will try to find both non homogenized milk and rennet on my next visit.
Hi Lorrie - according to a page on the New England Cheesemaking Supply Company website: The conversion is 1/4 teaspoon liquid rennet = 1/4 vegetable rennet tablet.
im defintly gonna try making this, but iv seen on other vids here that some are using lemon juce, vinegar or even yogurt instead of the tablets. i dont know if this is doing something with the texture or the taste, but i think its worth experimenting with :)
I never thought of going to a health food store to pick up rennet. I sure hope the small mom and pop health food store carries it. I hate driving downtown to go to community. I already have a 5lb bag of citric acid and I use that for home canning. Adding on another purpose like making mozza and ricotta works for me! Thanks for the vid.
Any chance you know how much whey/liquid was left total. I ask because I'm overseas and buying milk from a farmer that I think may be watering down. Thanks.
@hlstarkey How far out is the date on your milk when you purchase it? Make sure it isn't ultra-pasteurized, or something close to it. The more extreme the temps it's been exposed to, the harder it will be to form curds.
we used whole milk that was homogenized and it is seems to have a lot of curds in it? we cant seem to get it as smooth as yours was. how do you fix this issue?
Hi Felix - I personally didn't salt it, I like the sweet kind of taste, however if you want to add any seasoning or flavouring (chopped herbs etc), you can do so during the stage where you are drying and stretching it...
If you could tell me the name of the stores you go to, that would be fantastic! I am trying to find rennet but I can only seem to get it online. Same with the citric acid D: PLEASE LET ME KNOW
Would it be possible to temp the mixture with a laser thermometer? Or do you need to temp the center of the mix. Also, why did you put "try not to get any on your hands"?
Hi WeeltsNookies - I completely agree that it should. The reason I didn't do it in the video is that I tried a couple of times and found that for me a ton of the curds got stuck in the cloth and it ended up being not very efficient. I'm the first one to say that it was either the cheesecloth I was using or the way I used it was the problem for me - if it works for you then absolutely go for it!
Hi Elvira, while there are some additional expenses the first time you make it (rennet and citric acid), from that point on I've found it's quite a bit less expensive than buying the equivalent fresh made cheese at the store. Of course that depends on the price of milk where you live.
@mrmkurtz I discovered I had mold in my kitchen cupboards (now due to be replaced) which introduced black mold onto my camembert. Haven't made any cheese since, waiting for the work to be done in the kitchen then I'll have another go!
how many mg of the rennet would u say i should use cuz i got asked what mg tablets i would like to buy? the tablet looks around the size of a desprin am i correct?
Great! I have been googling and this was the best and easiest to follow. Can't wait to try tomorrow. Thanks! After you are done forming it, do you leave it out or in fridge for a while or serve immediately?
The satisfaction you get by making your "own of anything" you never thought you'll be able to get it done at home, but you actually do it; does not ever compare with the same thing you get from the store, together to acquire a new knowledge. I personally feel so independent in many ways and creative that I rather make it at home than buy it, unless I'm in a total rush. So, thanks a lot for teaching the world such a beneficial thing. Totally amazing!
Thank you for posting this! I have tried three times to make mozzarella, but failed each time. Could not find a recipe that worked for me! This one turned out right the first time! It is so yummy and has a great flavor. I used 1/2 tablet of rennet instead, and used the leftover whey to make ricotta (which was super easy!... just heat the whey to boiling, cool to 140F, and then strain.) I'll be using the rest of the whey in place of water in my bread recipes.
This video is the best instructions I have found thus far! Thank you very much for the the very instructive video!
One very important thin to know about rennet: Once you stir it in, move the pot off the heat, then DO NOT TOUCH THE POT UNTIL THE RESTING TIME HAS PASSED! Jostle it in any way will cause it not to set! Do not be tempted to peek and see if it is ready sooner! Been there, done that! Also try heating the milk a little warmer, I have seen other recipes that say to heat to 105-110°. When time is up, if you don't see solid curds yet, do not touch; wait another 20 minutes or so before checking. The temperature of your kitchen may also affect the setting of the curd. It prefers a warmer room.
I've made this countless times and it always comes out great! Thanks for the recipe.
The easiest recipe and best explanation on all of RUclips or Google. This actually worked BETTER than instructions that came with my rennet. You can also use thermophyllic culture - which creates its own citric acid (lowers ph) but takes an extra hour. Your recipe done in the microwave is just as good as the 3 hour method. I've tried both aft er being aprehensive - no difference done in the microwave
I learned that trick for washed lettuce for tossed salad years ago. Worked great! For the lettuce, you can just leave it in the pillow case until you're ready to mix together the salad. Very effective way to get water out and fun, too!
This recipe worked so well! I managed to make it perfectly fine with homogenized 3.25% M.F. milk and it was delicious. I do agree that the temperature and ratios of ingredients are likely key factors in being successful. A digital thermometer definitely was helpful.
that really is the best way to serve Mozzarella! I served my favorite Mozzarella the same way for my uncle, because he never tried it fresh before and he fell I love with it. we eat it everytime I visit him now!
This is the best tutorial I have found. It looks so good! I will definitely be making cheese this way soon.
Hi everyone, Mike here. First of all thank you for all your comments, and apologies for not having the time to answer each of them. It's been a few years since I posted this video, and there's a few comments that seem to keep coming up time and again, so for fun I thought I'd address them here:
1) USING A CHEESECLOTH. By all means do so :¬D). The first dozen times I made the recipe I didn't have any around so I just used my hands and it worked out fine. Ironically, when I finally did remember to buy some and try it out it was a disaster - there was a ton of the curds stuck in the fabric and it seemed like I spent more time scraping stuff out of the cloth than anything else. Now - I'm 100% willing to admit that I was probably doing something wrong - didn't use enough layers of the cloth, didn't squeeze long enough, who knows. All I know is if it works for you then go for it...
2) USING A MICROWAVE. C'mon - really?? To me it's the same as people reacting to the fact that I use mayonnaise in a Cesar Salad Recipe (ruclips.net/video/9oDfEzWFeQk/видео.html), and freak out. The point of these recipes is that they are simple, repeatable, and use ingredients and tools that are accessible to most people. If you want to try and use some other method to heat it, please do - I can't vouch for the result though...
3) USING THE RENNET. I think this is a great idea, but when I tried to make ricotta from the whey, after a bunch of effort I ended up with a golfball size bit of cheese. For me it just wasn't worth it, but if you can get it to work then please share in the comments. And again, I'm fulling willing to admit I may have been doing it wrong.
Thanks again guys, happy cheese making!
omg i have a real urge to make mozzarella but didn't think there were any stores near me that sold the right ingredients but you live in calgary which is only 2 hours away from me!! THANK YOU IM SO GLAD I RAN INTO THIS VIDEO
thank you, thank you, thank you! made it look easy and fun. just made ricotta and i was blown away. mozzarella this weekend.best video ive seen for a step by step how to make mozzarella. btw you can also just add the same water back to the cheese insted of the microwave. just bring the water to a biol and poor a small amount to the cheese
FYI, rennet will expire after 20 min from being mixed with the water. So, don't mix till you need it.
Thanks, Mr. Kurtz...excellent demo!
Really enjoy the way you teach, and your voice is so pleasing. I’ve made the Ceasar dressing over and over, it’s phenomenal. Please continue to share more recipes Mike😊
I used this recipe today and it turned out perfect! I'm thrilled, it's so delicioso! I used liquid rennet instead. Thank you!
Thank you for doing this. It looks awesome, easy to prepare and after the initial expense of the rennet and citric acid, cheaper than buying it. My question is the shelf life. On the off chance we don't eat it all up in a day or two, how would we store it and for how long. What would clue us that maybe we need to toss and make another batch. Thanks in advance.
If you bring the whey up to a boil it will seperate again leaving you wit ricotta, strain in a cheese cloth or fine sieve. I make stuffed shells with it. Hope you try it and thanx for the vid.
Why not make Ricotta Cheese with the whey instead of throwing it away? You can get 2 cheeses out of 1 gallon of milk.
+Michael Kilburn Well, I did try that a couple of times and the result was an extra hour or so of cooking and all I got in the end was a pile of ricotta that was maybe the size of a ping pong ball :¬D) So I haven't bothered since
Mozz
Michael Kilbourn ricotta
Boca cinni ... is the recooked whey .. it means twice cooked ... and it goes better on tomatoes than the fresh mozarella ... and the final left over is great in bread for the liwuid .. a more wholesome and long lasting bread as well
I
Thanks for answering. I have a store in my area called Jungle Jims and they make it there and I asked about storing etc she said they had been experimenting themselves on leaving out, refrigeration and even freezing. And like you, she said the creaminess lessens but cooking with it showed no difference. Thanks again.
i just replaced the citric acid and the rennet tablet with white vinegar instead. drained it in cheese cloth and microwaved it as above. I am enjoying it right now.
Hi Abu - definitely give it a try - my only advice is to try and avoid 2% or skim milk, other than that it should work. Let us know how it goes!
Can you use badger milk?
Can i use Human milk?
You can also use the whey as a base to many sauces.
some people also save it and add it to shakes or smoothies
I found great recipe for making this type of cheese. It worked better for me using distilled water. I'm very happy. Thanks, amigo.
i use a bouillon strainer for making yogurt. it is great for getting the whey out. try it for this too!
I'm totally doing this! The only critique I have of the video is that I wanted to actually SEE you enjoy the cheese afterward. Guess I wanted to live vicariously through you eating it as well...my mouth is watering as I type.
I made this and it turned out wonderful! My first time making home made fresh mozzarella cheese from my Jersey cow. Awesome! Now for trying ricotta cheese. Thank you for these videos.
Thanks for the video. When I tried this recipe the milk separated right away and by the time I put the rennet it was completely in curds but it was so sour and it did not melt, it was like a ricotta consistency. I wonder what went wrong...
Hi James - I am just guessing here, but perhaps not as much of the liquid was squeezed out prior to microwaving? Did kneading it help bring it together?
I have a couple of questions. What can you do instead of using a microwave? Also, would a nut milk bag work to separate the liquid from the solids? Thanks.
Add basil at the 10:50 mark along with the sea salt. Serve on sliced tomatoes with some olive oil and you have a nice twist on tricolor salad. Excellent video!
Vinegar can be used as a coagulant or lemon juice
Your method is awesome! However, I'm turned off from using a microwave. Is there an alternative? Thanks.
Loved your Mozzarella video. You make it look very easy. I'm definitely going to try it. I'd also like to know if you are playing the piano in the background. Thanks
For pizza is it better to use a moister or dryer version? Which will melt better? Thanks for the vid!
loved ur vid but can we use anythng else instead of rennet . thanks
itz fun to make your own things. sure you can buy it from a store, even the ones that make it fresh daily. i dont think many of these recipes are for saving money, but to make something fresh at home, knowing what goes into it. they also taste really better.
LOL Thanks for your speedy response. I really want to make this. I'll think of a way to do it without the microwave and let you know how it turns out. :-)
My good man, all that good work and you killed it in the microwave. Thanks for sharing,it looks absolutely beautiful
Thanks for the video, I have a question, please. If I use rennet, I get mozarella, but if I use vinegar, I get farmer's cheese? Is that correct? I'm sorry if you said it, but I've seen lots of videos on farmer's cheese and then this mozarella one. That looks like the only difference. Thanks again.
The other day I heated up about 1 gallon and put lime juice in @ 50c and soon after a 1/4 tab of renet. I had separation and was able to put the curds in a cheese cloth, which i hung above my sink over night. In the morning I had a fairly hardishish chunk of curd which I stuck in the fridge and use as quark or a soft cheese for lasagne.
My question is, is there any 'saving' this curd' by putting it in the microwave? And what exactly have I made?
thanks.
Okay. I'm prettee good at getting things down in my special age. I'm going to try it. You'll get the star, and I'll get...well, I will get to where I will try everything from CHIVE mozza to GRAPE tomato, etc. Thank you soOooo much for sharing this!
Hi, what other options do we have if we do not have a microwave? Thanks.
Hi Michael - the problem with lemon juice is that in addition to citric acid, there are a bunch of other substances so you don't really know exactly how much to use and what affect it may have on the final outcome
Sorry I mean rennet how much grms need in 5 klgms milk also salt. .what time we have added rennet what temptur. ...I would be very pleased if help me I m very intrest ed to make it myself thank you.
so the white vinegar substitutes both the rennet and the citric acid? do i just put the same amount of white vinegar as rennet and citric acid combined? sorry for asking so many questions
Bravo! Welldone! An absolutely first rate video. Excellent instructions, and camera work, The music and the sound level were perfect.
can you use an enambled pot for doing the cheese?
thanks so much! I was wondering, what does the citric acid do? other recipes didn't have that ingredient.
wonderful work here. but can I use fresh lime juice instead of citric acid?
This looks far more easier! Just a quick question. As you have used Microwave, should the cheese be consumed within 4-5 hours or can be stored for days? And what's the way to store it?
perfect !!!!! idk what people don't get ....your recipe was the best easy to follow and straight to the point great saving your recipe thanks ! :)
Thanks mrmkurtz, it was a very well explained video. I would love to make it but in this part of the world, i.e. Sri Lanka, it is very difficult to get Rennet. Is there a substitute. Do use a cheese cloth, it will ease your work. thanks again. Nelum
@angelcarnivore I'm no expert at making cheese, but my understanding is that you can use lemon juice as the acid in the process. I'd recommend searching for "substituting lemon juice for citric acid when making cheese" and seeing what comes up.
I loved your vid, thanks! I am definitely making your recipe. I recently got into making my own cheese, starting with feta. It was so easy that now I want to make different types. I can't wait to make caprese salad with my home made mozzarella!
What is the purpose of microwaving the curd? I do use the micro here and there but if Im not a big fan of it, is there anything else I can do to get the desired product? Sorry if you covered it in the video I am having to watch this with no audio.
A good use of the whey is as the liquid in homemade bread. Great video and I will try it. I really like making things myself and knowing what is in them. I can actually pronounce every ingredient in your cheese, LOL. Thank you for your time in making this video.
Hi Michael - Believe me, I've tried. For some reason (probably user error) every time I've tried to use cheesecloth it seems like 1/4 of the cheese ends up in the cloth, it's way messier and takes me a lot longer time. Eventually I just realized that for me it was simpler and faster doing it by hand. Of course if you wanted to use cheesecloth it should ultimately come out the same.
I want to make mozzarella tomorrow! Can it be used a cheesecloth to separate the liquid from the cheese? greetings from Chile.
Thanks! I appreciate the time you took to make this tutorial. I visit Calgary frequently from rural SK so will try to find both non homogenized milk and rennet on my next visit.
Hi Lorrie - according to a page on the New England Cheesemaking Supply Company website:
The conversion is 1/4 teaspoon liquid rennet = 1/4 vegetable rennet tablet.
im defintly gonna try making this, but iv seen on other vids here that some are using lemon juce, vinegar or even yogurt instead of the tablets. i dont know if this is doing something with the texture or the taste, but i think its worth experimenting with :)
I never thought of going to a health food store to pick up rennet. I sure hope the small mom and pop health food store carries it. I hate driving downtown to go to community. I already have a 5lb bag of citric acid and I use that for home canning. Adding on another purpose like making mozza and ricotta works for me! Thanks for the vid.
Any chance you know how much whey/liquid was left total. I ask because I'm overseas and buying milk from a farmer that I think may be watering down. Thanks.
Awesome vid. Do you have news about using lemmon juice instead of rennet tablet, thanks
Its reaally good to make it at home instead of buying mozrella at high rate.... I appreciate
@hlstarkey How far out is the date on your milk when you purchase it? Make sure it isn't ultra-pasteurized, or something close to it. The more extreme the temps it's been exposed to, the harder it will be to form curds.
can we replace the citric acid with white vinegar or lemon/lime juice?
cool...need to buy some cheese cloth for straining ....thanks for sharing!
we used whole milk that was homogenized and it is seems to have a lot of curds in it? we cant seem to get it as smooth as yours was. how do you fix this issue?
How strong is your microwave? Mine is 1250 watts on high. Is that too strong? Should I cut the power by 20% or more? Or just leave as is?
if i make mozzarella 1cup milk only. what is the measurement of rennet,and citric acid? thank you....
HI, I was just wondering can I use liquid rennet? If so what would be the substitution? thanks for your help
Hi Felix - I personally didn't salt it, I like the sweet kind of taste, however if you want to add any seasoning or flavouring (chopped herbs etc), you can do so during the stage where you are drying and stretching it...
instead of the citric acid, can u use lemon juice?
So if I'm going to use junkett rennet (I know it is not strong, but it's what I have) how much do I need to increase it to for a gallon of milk?
How much rennett do I use if I only have a half gallon of milk?
I have liquid rennet -- (that's all Whole Foods had) -- how much do I use of the liquid rennet vs the tablet rennet?
Buy a cheese cloth. It'll be a lot easier to strain the water without losing any curd
Can I use Glutamic acid aswell?
Will i have the same result if i use homogenized milk?
If you could tell me the name of the stores you go to, that would be fantastic! I am trying to find rennet but I can only seem to get it online. Same with the citric acid D: PLEASE LET ME KNOW
This is a great tutorial, thanks!! Curious as to what kind of Rennet you used?
No problem, just a beginners mistake. Had to throw everything away but tryed again and it turner out perfect. Thank you for answering :)
Would it be possible to temp the mixture with a laser thermometer? Or do you need to temp the center of the mix. Also, why did you put "try not to get any on your hands"?
Hi WeeltsNookies - I completely agree that it should. The reason I didn't do it in the video is that I tried a couple of times and found that for me a ton of the curds got stuck in the cloth and it ended up being not very efficient. I'm the first one to say that it was either the cheesecloth I was using or the way I used it was the problem for me - if it works for you then absolutely go for it!
good stuff! where did you learn this way of mozzarella?
Hi Elvira, while there are some additional expenses the first time you make it (rennet and citric acid), from that point on I've found it's quite a bit less expensive than buying the equivalent fresh made cheese at the store. Of course that depends on the price of milk where you live.
how do you store the cheese im sure it cant be used at one go.
@mrmkurtz I discovered I had mold in my kitchen cupboards (now due to be replaced) which introduced black mold onto my camembert. Haven't made any cheese since, waiting for the work to be done in the kitchen then I'll have another go!
how many mg of the rennet would u say i should use cuz i got asked what mg tablets i would like to buy? the tablet looks around the size of a desprin am i correct?
I like your casual style than any other how to make videos.
Great! I have been googling and this was the best and easiest to follow. Can't wait to try tomorrow. Thanks! After you are done forming it, do you leave it out or in fridge for a while or serve immediately?
rennet and citric acid make mozzarella stick?or if I use lemon in stead of them, mozzarella can not be stick?
Is it possible to make it from old, naturally curdled milk or do I still need to add stuff to it?
This might be a silly question, but I'm not sure what to do. Do you use animal rennet or vegetable rennet?
what's the function of rennet tablets?