Emmy must be the cutest person who’s not trying to be cute on RU-vid haha. Just natural genuine cuteness. I’m not even sure if anyone will understand what I mean lol
a.j. W well you obviously missed the point of that last sentence. I thought you were just being sarcastic but now I’m starting to think that you may indeed be a simpleton
I wanna try too!! I've seen a ton of videos on cheese making and I wanna try it so badly lol. Mozarella and feta are supposedly fairly painless to make.
While watching you try to divide that rennet tablet and it shattered into 100 pieces, I was reminded of a time when I tried cutting a 4-way hit of LSD into 4 parts with a similarly large knife and the same thing happened. Being the silly boy I was at the time, I figured it was a tiny pill and it couldn’t be that bad. So I licked my finger and picked up all the broken parts and ate them. That was the beginning of a very long weekend, One of the most exciting of my life. I am now 65 years old. This happened more than 40 years ago. Thanks for the memories, Emmy!
@erica_gomez. Yes, I think at the time, early 1970s Germany, it was regular acid, dropped onto a sugar pill. 😀 There was a lot of that back then. After I came back to the states later that decade LSD was still plentyful, but only on paper ‘hits.’ The good ol’ days.
"I feel like a cheese maker in one of those videos" Technically you are a cheesemaker showing how it's made in a video so it's more than just a feeling :P
@@robinsss milk, vinegar (or lemon juice), and salt literally makes paneer. All other cheeses you need rennet. I've been making paneer for years. It's not melty or stretchy like Mozarella. It's firm and crumbly.
: I have been told for years that you have to have rennet to make mozzarella but I have recently found youtube videos showing mozzarella being made with vinegar : the difference between those recipes and paneer is the amount of acid : paneer uses about 4 tablespoons of acid : mozzarella needs 2 cups of vinegar : that amount of acid is much stronger so it creates a different type of cheese
@@robinsss pretty sure that would be unpalatable. The acid (vinegar or lemon juice) simply cuts the solid milk protein from the watery whey. It doesn't actually stay in the cheese. It gets rinsed out with the whey. It's not an actual ingredient as such, it's used to seperate. Not sure how theyd get that much vinegar to stay in the mix. Not to mention that much vinegar would burn the mouth and throat like hell and create a very, very vinegar tasting cheese. Mozarella is a mild tasting cheese.
Chinchilla Divine maybe it’s a selling strategy, if people are breaking it in fourth and not using the other 3/4 they would lose it more easily and buy the kit more often
Megab Miller that could be it, but if they were smaller, you could just add multiple tablets. Maybe it’s not life or cheese death if the the amounts vary slightly. I mean not many of us could cut those hard tablets into 4 equal pieces?
I tried this recipe and the result was perfect. Honestly, I started with another recipe and in the middle of the process, I didn't get the custard-like curdles. I switched the channel and found this recipe and heated it up in the microwave and finally I got it! I'm super excited! :D
Welp, I guess margarita pizza and caprese are on the menu next week! Every time I watch you make stuff like this I can’t stop craving it. 😂 Can’t wait to try this- thanks Emmy!
the atmosphere of your videos are so pure and positive. even the comments are so positive, it's so hard to find places on youtube like this. everyone gets so caught up in jealousy, greed and negativity these days.
@@BobasaurBex go to your nearest grocery store and look in the frozen pie dough section, pick up a box of pastry dough. Or pick up a can of Whop croissants They both are great...hehehe.. The hardest part of making homemade dough rolling the dough & grating butter the first couple layers and then rolling and chilling layers each additional time until you have the correct number of layers. You use the same method (not recipe) to make flaky layer biscuits. This is fun for my kids. (I keep examination aloe gloves in addition to soap water and paper towels. Just in case)
So they sell sourpatch kid cerial now and it has citric acid in it to make it sour. They failed at making this a thing because it curdles the milk you put it in
I only use non dairy milk (oat milk) so it didn't happen to me. I wouldve never known about this! Lol Bizarre. I love sour patch kids, but the cereal is just nasty & inedible.
Haven’t watched that but I know from my biology class that they used to use a piece of the stomach of the animal before they had the rennet in this form, so I will go ahead and guess it’s a digestive enzyme.
And here I was thinking I was weird as fuck for enjoying to watch a lady stick pidgeon feet into a pie as decorations, nice to know there are others that like those kinds of videos.
Emmy! I live in Douglas, Massachusetts and my family absolutely LOVES Wright's Dairy Farm, Chicken Farm/Restaurant, and Bakery! It's so cool knowing that someone I love to watch lives so close to me and that I can go to all of the little shops and grocery stores that you talk about!
That farm milk looks lovely. I get my milk from a lovely farm down here in South Carolina. I make all sorts of products from my family. Yogurt overnight oats creme fraiche mascarpone cheese Ricotta cheese farm cheese regular butter. But I am going to start making cultured butter and clarified butter instead. I really enjoy making the dairy products.
Looking so radiant, thank you for always being so informative and being genuinely excited! Always very refreshing to see what you’re up to! Much love to you and your lil fam.
I love watching your videos with my son! He has ASD and a g tube ( he's learning to eat orally). Your videos get him so excited about eating and making food!
It could be a little softer- it could be a TINY bit too much rennet! And seasoning it in cold salt water with some of the whey really goes a long way! ❤❤❤ I love your videos!
I just tried this, which was the first cheese I've ever made. I used vegetable rennet but other than that followed your instructions exactly and it totally worked!!!
I regularly make indian paneer cheese, yogurt, and flavored yogurt cheese based on instructions in Madhur Jaffrey's World of the East Vegetarian cookbook, our family's vegetarian "bible". The paneer making proccess involves heating the milk to inoculate it and then stirring in lemon juice to curdle it. The curds are drained from the whey and hung in a cheesecloth (I prefer to use, wash, and reuse a square of fabric cut from an unwanted t-shirt) and then after complete draining molded into a cake and pressed. Herbs or spices may be added before this point. The cheese is often cubed and fried to serve as protein in indian classics such as saag paneer(aka palak paneer) or mattar paneer; paneer with spinach and paneer with peas. Besides this, it can be crumbled as filling for pastries and a dessert ingredient. I really recommend checking out madhur jaffrey if you haven't, she is in a way responsible for making Indian food accessible as Julia child did for French food (there's even a video from an episode of one of their respective show's filmed together). She really explains the history or culture around dishes in a fun way. The book mentioned was written at a time when even yogurt wasn't very commonplace in the US so she provides easy instructions. Her yogurt cheeses are made by straining whole yogurt overnight and folding in delicious ingredients like scallions or cilantro for a product similar in texture to cream cheese or goat cheese. Strain yogurt for only a few hours and flavor it with saffron and pistachio or maybe rose water and pomegranate and you get a dessert called shrikand, something akin to pudding in texture that tastes oh so luxurious. Thin out yogurt with water or on decadent occasions whole milk, add salt or sugar and appropriate aromatics like rose water or cardamom, and you get lassi, a delicious beverage to add a cooling element to a spicy meal. A mint variety is popular throughout the middle east and called doogh in persian. Sorry to go on so much! Madhur really inspired me to take joy in at home dairy making and this video made me smile. It was interesting to see the differences between the paneer and mozarella making proccesses.
I always spent the summer in Woonsocket RI with my grandparents. I always remember going to a farm with cows and drinking coffee milk, but honestly thought it was a dream. Im glad this farm is an actually place
You should have had a small pizza to put the fresh mozzarella slices on as well , LOL. Then you could have had it fresh, fresh with maters and lastly melted on pizza the ultimate purpose for mozzarella, LOL.
I swear Emmy, can you get any more cool? You watched the reading rainbow. You never cease to amaze me. It's official emmy is the best woman on youtube.
I’m from Napoli and I have to be that Italian that corrects everyone about food (cliche ALERT!) The cheese that you made is called FIOR DI LATTE (milk flower) that’s made from cow milk. Mozzarella, on the other side, is made from buffalo milk! Loved the video! Buon appetito! 🇮🇹
A moss tip is that you allow 3 days to have the moss cheese absorb the enzyme used. Creating a more traditional flavor. I'd recomend waiting a few days and doing another taste test. GREAT VID!
I always buy the fresh mozzarella in the deli section and dip it in balsamic vinaigrette. I don’t know where I picked it up from but I absolutely love it.
Ahhh, Fond Memories. The Milk Makers episode made Monterey Jack Cheese and I remember they even coated it with a cocoa/pepper/oil mix to help preserve it.
change the cow milk with soy milk, do the exact same thing (ditch the rennet), and voila, you made a tofu... ... ... yeah, turn out tofu is just a vegetarian cheese....
OOOH I'm so excited! I didn't even make the cheese and I'm excited! I wanted to try to make cheese and almost bought a cheese making kit sooo many times but was afraid to try it. The success you had making cheese makes me want to finally try it. I'm ordering a cheese making kit tomorrow! Thank you Emmy!
YES pleeeaase post your recipe here! Or a link! I’m vegan and would love to try my own vegan cheese! Watching some of emmys videos make me gag but I love her so much I still watch! Lol She’s just too awesome not to!
Wait, you mean Cooking Mama? Like the Nintendo videogame? I love that game! I still have it, along with the Nintendo DS I bought 15 years ago. It's still in mint-condition, not even a scratch!
I want someone to get excited about being with me as much as Emmy gets excited about cheese! Your excitement is definitely infectious. Love all your videos!
would you plz make a video about how to make mozzarella with vinegar and lemon juice insteed of cetric acid or rennet this kind of stuff cant be find in my country
I am SO used to you saying “I’ll put the link up above and down below” that when you only said “I’ll put the link up above” I was like 🤔 *wait a minute* haha!
I want to see her and Jennifer Garner in the kitchen together! They are both so sweet and adorable! And Jen has her own little cooking blog on YT as well! Might go into a sugar coma tho! They are both so STINKIN CUTE (there's a nod to Emmy!)! ☺👍✌
I just found your channel about a month ago and I am HOOKED! I have 3 daughters and the oldest is 12. We have already tried 3 of your recipes and this is going to be the 4th!! Yay!
I missed the day my class did this when I was in culinary school... I think I may do this the next time I make my crock pot lasagna, BEST way to make it, SO Much more flavor, nice and tender and you can make an EPIC Size lasagna for a large crowd or do what I do and freeze it in portions so you have homemade frozen dinners that are better for you, taste better and Cheaper. It's great for when you don't want to cook, or have unexpected guests over for dinner. My lasagna is a Major hit, its something that my dad LOVES and he would eat it everyday breakfast, lunch, and dinner if he could, though like my husband he'll eat anything I make including vegetables his mom forced him to eat as a kid and hates, like my Garlic Parmesan Brussel Sprouts (they happen to be my mother-in-law's favorite thing I make). Cooking and watching people enjoy my food makes me happy, and besides I love to eat myself and food just tastes better when you make everything from "scratch", and even more so if you use vegetables and herbs you grew yourself. It's almost like you can taste the love that went into the food.
