so far this is the most inclusive video I've seen. Other videos have had a stretchier, silkier stretch but I needed all of the nuances of the procedure..... so thanks for posting. It's been a big help.
looked at about 10 videos before this one and they were incomplete , this is by far the best and the most complete tutorial. i will also subscribe and may even try some other cheeses , thanx for the lesson
Hi, I've researched mozzarella making for a long time and your video is the best I've found. You have a great way of explaining things, very clear. Your manner is lovely too and it's obvious you enjoy what you do. I am going to use your video and recipe to make my first mozzarella today. Thank you. Please try and ignore the ignorant comments of people like Chelo Pampas who needs to learn that if you can't say something nice, say nothing.
on finding citric acid..if you have a mid eastern market or maybe even Indian you can find it easily and cheaply it comes in powdered form in a little bag then just add the amount into water of choice and there you go..
By far one of the best mozzarella tutorials! I like her imformative nature. I like the cheese in the water bath in its natural whey, the microwave way is just wrong as far as I'm concerned. This was my second try at this cheese, my first was an epic fail with another video. I ended up with reality nice cheese following this video. Some people are just angry at the world, ignore them.
Excellent tutorial, even with complete explanation in pdf. Fine explanation of the kneadind at the end of the process. Good sound and video quality! Congrats for the presentation.
Sheesh. People sure do get mean and mad. I found tihs video extremely helpful as I have already tried making cheese at home and needed some additional info, which I definitely got here. I do think they should have shot closeups of all her techniques, such as when she is dipping the curds in the whey.
Hi Ella! Great video....just tried your method for my 5th make of mozzarella and have a couple of questions. I was trying a local store brand milk which was homogenized (just to see what happened) and pasteurized, and got a nice curd after about 25 minutes. However, I didn't feel that I enough whey drained out of the curd just leaving it in the colander while the whey heated up, {I've used the microwave method previously} and I didn't get quite the smooth finish that I like. They're fine for us, but I'm wanting to make mozz for Christmas gifts this year so am honing my skillz. Your thoughts? Homogenization, or did I not heat the curd enough, or was too much whey left in the curd? I did get stretch, just not the satiny sheen I like. Thanks!
Worked for me but took a few times. As others have said - the milk is the most important piece of the puzzle. I tried about 6 different brands of store milk (which claimed low temp pasteurization) but the curds never came together well and would not re-melt in the stretching phase. Finally, I got some raw milk and home pasteurized it at 145F for 30 minutes, then used that for the cheese. A lot of work for the cheese I got - but learning the process is the fun part.
I'll be making my first mozzarella tonight, and found the video very helpful. Great job explaining the process. I thought it was excellent, Very much appreciated.
Ella, great video. I made a fast mozzarella today and it has no taste, so now I want to learn how to make real mozzarella. This is a very good video and I appreciate your efforts. One question: do you use live cultures in any of your mozzarella recipes?
I do have a question. What about salt? Shouldn't you salt the whey? And when I used to live in NYC and went into an Italian shop where they made mozzarella every day, they always had the mozzarella sitting in what looked like whey, until you bought it. Then they would wrap it up.
Thank you for taking the time to explain this method thoroughly. I will be making my first attempt at mozzarella this evening and I will be following your directions to the t.
We in India have the shortest way of making mozzarella cheese, which is done whenever fresh milk has been left out accidentally, and turns sour. Just heat it on low heat, - not allowing it to boil - until the curds and whey are separated. Then add a pinch full of salt. The spoilt sour milk curds is called Paneer. Salted, it is called Mozarella cheese. Voila! Or if we really could not be bothered to keep the milk outside in the warm weather in order to turn sour- fresh, totally unpasteurized milk - we just add a little bit of citric acid to the milk to curdle it. And then put it on low heat. The watery whey is excellent and nutritious enough to add to soups, gravies, and beans. The solid white portion is tasty mozzarella, ready to be sprinkled on the surface of pizzas and popped right into the oven. Nice, stretchy, elasticky and tasty cheese!
Hello! Thanks for this great tutorial. Instead of using citric acid, have you tried instead using kefir (milk cultured with kefir grains)? I've read about this method in David Asher's book, the Art of Natural Cheesemaking, and wonder if you have any experience to share about it.
Why are all the temps in Fahrenheit and all the measurements metric? I'd like to learn about cheese making and it would be a lot easier if you said one or the other or perhaps both.
Just to clear up some confusion about milk: In some parts of the world full fat milk has different fat % content and even different names. Full fat milk can range from 3.25% to 3.40%. Most store bought milk around the world comes from Holstein cows and the fat% varies a bit. Full fat milk carries many names; whole milk in the U.S, Blue top in New Zealand, Homogenized or 3.25% in Canada, Full cream in Australia, full fat, etc...
Bought the mozzarella cheese kit from you a few weeks ago. Great instructions, packaging and quick shipping; thanks! Good tips/advice in this video as well.
Finally I made the Mozzarella Cheese, I made some mistake like stir rennet quite hard so the curd came out like Ricotta Cheese. Took me like 25 min to the curd form decently but not like in the video. After the curd was formed you said heat it up up to 105 degree, I guess I went a little far so the curd start melting an eventually fall apart. I quickly take it out and started draining the whey and at the same time compress the cheese. I put back in the pot with hot whey and took me a while to figure out how to shape it but I could did it. I did not add salt to the cheese so the cheese came out without flavor. For be my first successful time I did pretty good. PS. I used liquid rennet and work for me 1/2 tsp with 1/2 cups of water.
Ella, question for you: when using whole raw milk, is it really necessary to use citric acid? It sets up so quickly and firmly that I wonder if it's needed. Debates rage across the Internet over the "correct" way to make mozzarella, but since we don't have access to buffalo milk I say that's a moot point. That being said, there are those who say civic acid is an abomination in mozzarella. What do you think?
Enjoyed the channel video very much and found it informative (not complicated). With the may ways to get it done, I see this as a very helpful contribution to mozzarella making. I hope you will continue to share your knowledge and expertise. Thanks and keep them coming.
made mozza this morning for the second time. first time was great. did something wrong this morning. our little bundles look like we've taken a tub of cottage cheese and formed them into circles. we could not get them to form a mass for stretching. what do you think we did wrong?
Really enjoyed the video and personally glad to get all the tips and nuances. Was excited to make it and tried to follow as close as possible. Unfortunately though just ended up with burnt fingers and a crumbly tasteless mess this time. Perhaps because I used a cider vinegar recipe as didnt have citric acid? Still got a great curd though. Fed up with the amount of souces saying mozzarella is easy. Its not.
Tom-87 Don't give up! You will have a few disasters along the way, but most mozzarella fails can be redeemed as shred for pizza. Citric acid is pretty easy to find, and will take at least one kink out of the process for you :) I also use thick rubber gloves to save my heat-sensitive fingers.
I think you need curds to make ricotta. But I've made super simple ricotta by just simmering lemon juice and milk/cream, and draining the resulting curds.
Thank you for the video. I have watched countless videos on how to make Mozzarella, trying to find the consensus. I believe this video is pretty much the consensus, however some videos say to use Calcium Chloride and none of them say NOT to. It's obviously not absolutely necessary but, is it difficult for a beginner to get good curds without it. Is there some disadvantage to adding Calcium Chloride?
yes, the curd formed nicely. it just won't melt to stretch. it turned out to be like ricotta cheese. we have tried microwave method, water bath method. it did not get elastic and fell apart. non-homognized milk is so much more expensive and there's no point to spend 9-10 dollars on milk to make just a pound of mozzarella where i can just buy the cheese. it's been disappointing.
koenhouse Right. I hear you. It sounds like it could be your milk is not handling the acidity or your curd may need more heat. Disappointing! Honestly, mozzarella is the most popular cheese for DIY cheese, however it has the most varying results. Feta, brie and other soft cheeses take longer to make but they are more consistent in the end result.
My first attempt turned in to ricotta...sorta. Next attempt I cut back the citric acid to a single teaspoon and when I added the rennet I just gave a few gentle lifts. The curds were very soft but were formed and I heated the mixture to 110F and it worked!!!! Don't give up. You can make mozzarella with national brand store bought milk. It feels great to be a producer and not just a consumer. Thanks Ella!
So, just to confirm - if I want my mozzarella to be soft (melt in the mouth) - I must be careful as to how many times I dip it into the warm whey? Also can you tell me if I use the microwave method, I will get the same soft texture - I dont want the texture to be rubbery.
Colleen Paioni I've used both the microwave and the hot whey or water method and have not noticed a huge difference in flavor or texture. Which one I choose usually depends on how much time I've got --- microwave is a little quicker....just keep a close eye on the internal temperature of the cheese (you want it between 135-145 degreesF for proper stretchiness)
Jose Echevarria , you CAN use other acids such as lemon juice, but the acidic levels are not always consistent. Citric acid is more reliable. Hope that helps!
Jose Echevarria also see my comment above --- if you're using raw milk, you may not need an acid at all; or if so, a mild acid like lemon juice may do the trick.
Jose Echevarria I've been making mozzarella like every other day trying to get the perfect mix....raw milk is giving me the best results by far. Let me know how yours turns out!
+Ring Stafford I used lemon but I did not use raw milk, I used regular pasteurised whole milk but big fail. I guess it had something to do that I did not use an entire gallon. I used 1 quarter because I do not want to waist entire gallon in case of fail, so I cut the recipe ingredients base in that quarter. Complete disaster.
in the description u had written to use 1/4 tablet of rennet but my tablet description says to use 1 whole tablet for 4 liters of milk so how much of rennet should I use ?
We finally got some raw milk. We followed your instructions exactly. The cheese looks and feels like it should...but it has literally no flavor. Any ideas?
okay, this is ridiculous cause as soon as i add the citric acid, i get tons of small pieces forming and from there it's a fail! i'm using homogenized 3.25 milk. what's happening here?? can someone help please?
i found what my problem was... i was not using enough rennet and too much citric acid.. don't go by what's in the recipe.. every milk is different and you have to try to find out.
i tried first time today with 1/4 rennet tablet + 1 litre fresh milk + 1 table spoon of vinegar (cuz i don't have citric acid and temperature measuring), i failed cuz the curd firmed but very soft and collapsed after, i coudn't stretch...pls help me :-(
Try getting the temperature up higher. If the curd is too soft you may not be getting enough heat. Or I have read about certain rennet tablets not being strong enough, a specific brand, cant remember what it is called but the sugestion was to use more rennet. also, use citric acid.
I really wanna know how to produce rennet if you can make a video about it, please thanks , the secret is knowing how to produce rennet and I hope you can make it thanks so much honey
lol bol There are plant-based versions of rennet - one that I can remember is made from a certain kind of thistle - but that way looks like a lot of trouble so I order microbial rennet since I make mostly soft cheese. Allegedly the microbial rennet can impart a slight bitterness in aged cheeses, but I'm not there yet. Here's an interesting link (probably more than you wanted to know): www.formaggiokitchen.com/blog/the-rennet-story-animal-vegetable-and-microbial/
Hello Ella I was about to ask you a questions about whats going on, but eventually milk became solid. ") I made it,it happened and thanks a lot. By the way well done.
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
so far this is the most inclusive video I've seen. Other videos have had a stretchier, silkier stretch but I needed all of the nuances of the procedure..... so thanks for posting. It's been a big help.
looked at about 10 videos before this one and they were incomplete , this is by far the best and the most complete tutorial. i will also subscribe and may even try some other cheeses , thanx for the lesson
Hi, I've researched mozzarella making for a long time and your video is the best I've found. You have a great way of explaining things, very clear. Your manner is lovely too and it's obvious you enjoy what you do. I am going to use your video and recipe to make my first mozzarella today. Thank you. Please try and ignore the ignorant comments of people like Chelo Pampas who needs to learn that if you can't say something nice, say nothing.
This is the best how-to-make mozzarella I could find. Thank you so much. You're a wonderful teacher.
on finding citric acid..if you have a mid eastern market or maybe even Indian you can find it easily and cheaply it comes in powdered form in a little bag then just add the amount into water of choice and there you go..
By far one of the best mozzarella tutorials! I like her imformative nature. I like the cheese in the water bath in its natural whey, the microwave way is just wrong as far as I'm concerned. This was my second try at this cheese, my first was an epic fail with another video. I ended up with reality nice cheese following this video. Some people are just angry at the world, ignore them.
Excellent tutorial, even with complete explanation in pdf. Fine explanation of the kneadind at the end of the process.
Good sound and video quality!
Congrats for the presentation.
I lked her way of delivering the info, the temperatures were important and she got it right,
Wrong. 110F, not 105.
Sheesh. People sure do get mean and mad.
I found tihs video extremely helpful as I have already tried making cheese at home and needed some additional info, which I definitely got here.
I do think they should have shot closeups of all her techniques, such as when she is dipping the curds in the whey.
Best directions I’ve enjoyed watching. Thank you
Hi Ella! Great video....just tried your method for my 5th make of mozzarella and have a couple of questions. I was trying a local store brand milk which was homogenized (just to see what happened) and pasteurized, and got a nice curd after about 25 minutes. However, I didn't feel that I enough whey drained out of the curd just leaving it in the colander while the whey heated up, {I've used the microwave method previously} and I didn't get quite the smooth finish that I like. They're fine for us, but I'm wanting to make mozz for Christmas gifts this year so am honing my skillz. Your thoughts? Homogenization, or did I not heat the curd enough, or was too much whey left in the curd? I did get stretch, just not the satiny sheen I like. Thanks!
I just love it when Canadian's say aboot. It is a really appealing accent.
Worked for me but took a few times. As others have said - the milk is the most important piece of the puzzle. I tried about 6 different brands of store milk (which claimed low temp pasteurization) but the curds never came together well and would not re-melt in the stretching phase. Finally, I got some raw milk and home pasteurized it at 145F for 30 minutes, then used that for the cheese. A lot of work for the cheese I got - but learning the process is the fun part.
This so far the most informative video ive seen about making Mozzarella
I'll be making my first mozzarella tonight, and found the video very helpful. Great job explaining the process. I thought it was excellent, Very much appreciated.
Ella, great video. I made a fast mozzarella today and it has no taste, so now I want to learn how to make real mozzarella. This is a very good video and I appreciate your efforts. One question: do you use live cultures in any of your mozzarella recipes?
You really showed how to USE the hot water as a tool and not be afraid of it...thanksgood vid!
I do have a question. What about salt? Shouldn't you salt the whey? And when I used to live in NYC and went into an Italian shop where they made mozzarella every day, they always had the mozzarella sitting in what looked like whey, until you bought it. Then they would wrap it up.
We are trying to make thins but it is more crumbly than stretchy are we not stretching it long enough?
Hi , thanks excellent Vid .. do U require to boil the milk before you start using the milk ? could be a stupid questain , pls forgive n new
Thank you for taking the time to explain this method thoroughly. I will be making my first attempt at mozzarella this evening and I will be following your directions to the t.
can you freeze them and thaw them with no ill effects?
You can get Citric acid at Walmart I did, I got the Rennet at the Supermarket and raw milk at a Amish vegetable stand.
The best demonstration & instructional video so far
How many days can be stored by refrigerator.? Can it be added salt
Can I use freshmilk? the one that you can buy at any grocery?
Could please inform me how many drops of vegetable rennet must I use for 4 litres of milk. Thank you very much.
Could you use the whey as a brine for the mozzarella when you put it in the fridge?
thanks for the video. this video explains alot of the "why" for each step, and not just the " what you need to do".
We in India have the shortest way of making mozzarella cheese, which is done whenever fresh milk has been left out accidentally, and turns sour. Just heat it on low heat, - not allowing it to boil - until the curds and whey are separated. Then add a pinch full of salt. The spoilt sour milk curds is called Paneer. Salted, it is called Mozarella cheese. Voila!
Or if we really could not be bothered to keep the milk outside in the warm weather in order to turn sour- fresh, totally unpasteurized milk - we just add a little bit of citric acid to the milk to curdle it. And then put it on low heat. The watery whey is excellent and nutritious enough to add to soups, gravies, and beans. The solid white portion is tasty mozzarella, ready to be sprinkled on the surface of pizzas and popped right into the oven. Nice, stretchy, elasticky and tasty cheese!
Hello! Thanks for this great tutorial. Instead of using citric acid, have you tried instead using kefir (milk cultured with kefir grains)? I've read about this method in David Asher's book, the Art of Natural Cheesemaking, and wonder if you have any experience to share about it.
Hi! I backed your kickstarter. Just finished my first batch! (yeah i was a bit slow off the mark) Looks great! Thanks so much :)
Instructions don't get any better than this video. Thank you so much!
So this is something that can be deemed suitable for induction burners??? Struggles on a gas stove so far!!
Why are all the temps in Fahrenheit and all the measurements metric? I'd like to learn about cheese making and it would be a lot easier if you said one or the other or perhaps both.
does homogenized milk work?
Hi. I bought líquido rennet about 7 months ago. Does it expire? Thanks for sharing!
Just to clear up some confusion about milk: In some parts of the world full fat milk has different fat % content and even different names. Full fat milk can range from 3.25% to 3.40%. Most store bought milk around the world comes from Holstein cows and the fat% varies a bit. Full fat milk carries many names; whole milk in the U.S, Blue top in New Zealand, Homogenized or 3.25% in Canada, Full cream in Australia, full fat, etc...
Bought the mozzarella cheese kit from you a few weeks ago. Great instructions, packaging and quick shipping; thanks! Good tips/advice in this video as well.
My first time making it and mine never got stretchy even after minutes in the whey bath. Any advice.
is there a way to make mozzarella without a temperature gauge?
Finally I made the Mozzarella Cheese, I made some mistake like stir rennet quite hard so the curd came out like Ricotta Cheese. Took me like 25 min to the curd form decently but not like in the video. After the curd was formed you said heat it up up to 105 degree, I guess I went a little far so the curd start melting an eventually fall apart. I quickly take it out and started draining the whey and at the same time compress the cheese. I put back in the pot with hot whey and took me a while to figure out how to shape it but I could did it. I did not add salt to the cheese so the cheese came out without flavor. For be my first successful time I did pretty good. PS. I used liquid rennet and work for me 1/2 tsp with 1/2 cups of water.
Ella, question for you: when using whole raw milk, is it really necessary to use citric acid? It sets up so quickly and firmly that I wonder if it's needed. Debates rage across the Internet over the "correct" way to make mozzarella, but since we don't have access to buffalo milk I say that's a moot point. That being said, there are those who say civic acid is an abomination in mozzarella. What do you think?
Enjoyed the channel video very much and found it informative (not complicated). With the may ways to get it done, I see this as a very helpful contribution to mozzarella making. I hope you will continue to share your knowledge and expertise. Thanks and keep them coming.
Great tutorial! You referred to your recipe, I went to your website and there is no recipe section. Where do I find it?
what makes my cheese friable and I cannot shape it as a ball or stretch it?
made mozza this morning for the second time. first time was great. did something wrong this morning. our little bundles look like we've taken a tub of cottage cheese and formed them into circles. we could not get them to form a mass for stretching. what do you think we did wrong?
what can i use instead of rennet please suggest.
Really enjoyed the video and personally glad to get all the tips and nuances. Was excited to make it and tried to follow as close as possible. Unfortunately though just ended up with burnt fingers and a crumbly tasteless mess this time. Perhaps because I used a cider vinegar recipe as didnt have citric acid? Still got a great curd though. Fed up with the amount of souces saying mozzarella is easy. Its not.
Tom-87 Don't give up! You will have a few disasters along the way, but most mozzarella fails can be redeemed as shred for pizza. Citric acid is pretty easy to find, and will take at least one kink out of the process for you :) I also use thick rubber gloves to save my heat-sensitive fingers.
Can you make ricotta from the whey?
I think you need curds to make ricotta. But I've made super simple ricotta by just simmering lemon juice and milk/cream, and draining the resulting curds.
holy crap you just blew my mind. i googled it. guess i've been making paneer (still tasty) and not technically ricotta. i had no idea! :)
I'm using liquid rennet.. how much liquid is equal to a 1/4 tablet ?
Hi, usually the cheese percentage is 10 % of the milk. Can you tell me how can i increase this precentage upto 20-25%
Can I use vinegar instead of citric acid?koz here there is no way I can find it
hey plz tell me ..i wna use vegitarian rennet tablet of mad millie for 2 litre milk.. how much tab i had to use ??
Thank you for the video.
I have watched countless videos on how to make Mozzarella, trying to find the consensus.
I believe this video is pretty much the consensus, however some videos say to use Calcium Chloride and none of them say NOT to. It's obviously not absolutely necessary but, is it difficult for a beginner to get good curds without it. Is there some disadvantage to adding Calcium Chloride?
Hi I just joined in
Can u make Kashakval cheese
Hi Your website has a redirect loop, can't open.
what is second liquid ?? after citric acid ??
Lol when I added the renit n mixed my milk went from milk straight to curds 😔
Hi there. My mozzarella is not stretching... i also use citric acid instead of culture. What i am doing wrong? Thank you.
Try dipping the curd in the whey for longer before you stretch. Hope that helps!
@@Bavy1980 Thank you. I will try it.
Thanks for your video. I appreciated how you explained the why's of what you were doing not just what you where doing. Thanks so much !
Can I use lemon juice as the citric acid?
you could but it is hard to tell how much do you need.
Actually, lemon make a very unique flavor to your cheese ( and the whey also ).
Calcium Chloride is NECESSARY when using store bought milk. Why isn't this in the recipe?
This is the best video I've seen on making mozzarella. Very informative.
~Chef Jess
Can you age Mozzarella cheese ?
What kind of adjustment do I need to do on the ingredients, rest period, heat etc? I've tried homogenized milk and it failed.
yes, the curd formed nicely. it just won't melt to stretch. it turned out to be like ricotta cheese. we have tried microwave method, water bath method. it did not get elastic and fell apart. non-homognized milk is so much more expensive and there's no point to spend 9-10 dollars on milk to make just a pound of mozzarella where i can just buy the cheese. it's been disappointing.
koenhouse Right. I hear you. It sounds like it could be your milk is not handling the acidity or your curd may need more heat. Disappointing! Honestly, mozzarella is the most popular cheese for DIY cheese, however it has the most varying results. Feta, brie and other soft cheeses take longer to make but they are more consistent in the end result.
My first attempt turned in to ricotta...sorta. Next attempt I cut back the citric acid to a single teaspoon and when I added the rennet I just gave a few gentle lifts.
The curds were very soft but were formed and I heated the mixture to 110F and it worked!!!! Don't give up. You can make mozzarella with national brand store bought milk. It feels great to be a producer and not just a consumer. Thanks Ella!
very nice method of making cheese
So, just to confirm - if I want my mozzarella to be soft (melt in the mouth) - I must be careful as to how many times I dip it into the warm whey? Also can you tell me if I use the microwave method, I will get the same soft texture - I dont want the texture to be rubbery.
Colleen Paioni I've used both the microwave and the hot whey or water method and have not noticed a huge difference in flavor or texture. Which one I choose usually depends on how much time I've got --- microwave is a little quicker....just keep a close eye on the internal temperature of the cheese (you want it between 135-145 degreesF for proper stretchiness)
I like The way you explain.. Very good ❤️❤️
Has anyone used whey to make bread? I hate to throw it away.
Can you make Mozzarella Cheese without citric acid or you can use citric fruit such lemon to cut the milk?
Jose Echevarria , you CAN use other acids such as lemon juice, but the acidic levels are not always consistent. Citric acid is more reliable. Hope that helps!
Jose Echevarria also see my comment above --- if you're using raw milk, you may not need an acid at all; or if so, a mild acid like lemon juice may do the trick.
Thanks for teh answer. I will follow you advice
Jose Echevarria I've been making mozzarella like every other day trying to get the perfect mix....raw milk is giving me the best results by far. Let me know how yours turns out!
+Ring Stafford I used lemon but I did not use raw milk, I used regular pasteurised whole milk but big fail. I guess it had something to do that I did not use an entire gallon. I used 1 quarter because I do not want to waist entire gallon in case of fail, so I cut the recipe ingredients base in that quarter. Complete disaster.
in the description u had written to use 1/4 tablet of rennet but my tablet description says to use 1 whole tablet for 4 liters of milk so how much of rennet should I use ?
Veeral Daga
We finally got some raw milk. We followed your instructions exactly. The cheese looks and feels like it should...but it has literally no flavor. Any ideas?
I say try some lipase with the milk.
Very well and beautifully explained!!
Where does one buy the rennet?
Reincarnated Amazon has rennet.
@@Carol-Bell Thank you 🙂.
Amazing i made mozzarella!! Im stoked thanks for the great tutorial ❤
It worked
OMG it worked. Not as nice as yours, but a great beginning. Thanks a million.
07:32 the ghost of mozzarella past walks by
okay, this is ridiculous cause as soon as i add the citric acid, i get tons of small pieces forming and from there it's a fail!
i'm using homogenized 3.25 milk. what's happening here?? can someone help please?
+Ramtin Kazemi I've tried a few brands of milk and by far the best is Vital Green Organic 3.5%. It set up twice as firm as Dairyland Organic 3.25%
i found what my problem was... i was not using enough rennet and too much citric acid.. don't go by what's in the recipe.. every milk is different and you have to try to find out.
i tried first time today with 1/4 rennet tablet + 1 litre fresh milk + 1 table spoon of vinegar (cuz i don't have citric acid and temperature measuring), i failed cuz the curd firmed but very soft and collapsed after, i coudn't stretch...pls help me :-(
Try getting the temperature up higher. If the curd is too soft you may not be getting enough heat. Or I have read about certain rennet tablets not being strong enough, a specific brand, cant remember what it is called but the sugestion was to use more rennet. also, use citric acid.
Snow Chef
great tutorial ...thankyou so much
Well done. Very useful info. Glad I found it.
I absolutely loved this video! Thanks so much. I'm very excited to start making my mozzarela now :)
Great video! Very helpful. Thanks for putting it together.
I really wanna know how to produce rennet if you can make a video about it, please thanks , the secret is knowing how to produce rennet and I hope you can make it thanks so much honey
Rennet is made with the stomach lining of calves who have only eaten their mothers milk..... So I don't think she will be doing that any time soon....
kitsilanocat There is vegetable rennet (non-stomach lining rennet). Still though, no clue how that's made.
PinkLitigation ya but that ones made with bacteria, so it would be harder to make :P
lol bol There are plant-based versions of rennet - one that I can remember is made from a certain kind of thistle - but that way looks like a lot of trouble so I order microbial rennet since I make mostly soft cheese. Allegedly the microbial rennet can impart a slight bitterness in aged cheeses, but I'm not there yet. Here's an interesting link (probably more than you wanted to know): www.formaggiokitchen.com/blog/the-rennet-story-animal-vegetable-and-microbial/
Hi Ella, just a quick question, I was looking in your website the acid citric but I didn't find it. I would like to buy only the acid citric. thanks!
Super thanks for detailed explanation. Greetings from India
When the moon hmm yuh mmm lol
Thank you.
i found my inner cheese-maker dead by autoerotic asphyxiation, but well, my inner generic-cook will make the lovely mozzarella, bless. :)
Thank i follow all your step and i had good success 😀👍🏻
Love ur explaination, it really helped me
Hello Ella
I was about to ask you a questions about whats going on, but eventually milk became solid. ") I made it,it happened and thanks a lot.
By the way well done.
Thanks
Great video, thanks!! 👍😁
Can i use coke instead of milk
RUclipsr gavin webber suggests adding some calcium cloride to make the curds stronger and won't stick to your cheese cloth
did everything as she did. Ended up with a crumbly riccotta
On your webpage, you wrote "boconcinni". Incorrect spelling: BOCCONCINI (little mouthfuls, in Italian) is the correct one!
You can see my cheese making. It's helpful for you I am sure.
Without renet.