Just a few ingredients and less than an hour, and you have home made cheese! Ingredients: 1 gallon of whole milk. NOT ultra-pasteurized 1/4 of a rennet tablet, or 1/4tsp of liquid rennet 1 1/2 tsp of citric acid 1-2 tsp of salt, to taste
Nice! I watched 5 videos on Mozzarella making and liked yours the best! No microwave! Yours had the best finished appearance too. Good job on the video quality and last but not least, loved the sharing and caring at the end.
Great video, and the 'way to make a how to video' too!!! No annoying music and obnoxious commentary. Easy to follow, concise and straight-forward. I'll use your video to make my cheese. Thank You. :D
thanks for uploading now I know how to make mozzarella chess in Philippine idont know if ther is mozzarela chess Bec when I saw in tv u know example pizza i ask myself what kind of chess its like a rubber i am like crazy but in Philippine i never try to eat pizza crazy but its true but know wher i work now I know how to make pizza and know i have ingredient and I see how to make mozzarella chess so I'm very thankful for your video once again thank you and god bless
Great video, thanks for uploading. We just made mozzarella tonight, but with Junket rennet tablets, the only thing available to me in local stores. I think it worked out pretty well.
I was going to ask the same, since I'm not a native english speaker, I had never heard the word rennet, so I couldn't quite figure out what you were saying. Anyway, thanks for sharing, I'm deffinitely going to try this!
yo bro its a Mozarella with Thermometer extra taste LOL great video btw some question here in my country they are selling Pizza mozarella and Sticks Mozarella what is the difference do you think? does it take the same processing to make those two?
You need more air in the end result. Over stretching is a mozzarella killer. You end up with a hard lump of cheese which fresh mozzarella should not be. Try making a hole in the under side while kneading and fill with the water from the pot and knead the water into the cheese. End result is a softer airier cheese with a lower melting temp.
Hi, I tried it, But curd becomes like powder when I put it in hot water after mixing salt. Tried a lot to fix it by hand but not succeed. What was the mistake :(
why when i put my drained cheese into the hot water again everything melts? in the end i get NOTHING solid but the whey.... I tried twice and both failed at this step:( the water temperature was 165F as you mentioned in the vid. What went wrong?
Valerie Lilian This video skips a step that I find in most other mozz recipes. After the curd has set, you cut it into cubes (make long cuts across, then turn the pot 90 degrees and cut again so you end up with a checkerboard pattern of roughly 1-2" squares). Heat again gently to about 105 F, then drain the curds and proceed to the shaping in hot water. Hope that helps.
koenhouse I've found that non-homogenized is better, but it can be hard to find at the grocer. If all you can find is pasteurized and homogenized, you may want to add a little calcium chloride before adding the rennet....about 1/4 tsp dissolved in water
***** I about spit my pop out at the Zoidberg. I say this to my kids when they ask why not whatever....Thanks for this video! I was looking for a no-microwave method. :)
mejw1 Acetic acid (vinegar) and citric acid (vitamin C) are not the same thing. While they are both edible and very healty for you, they have drastically differing characteristics. Acetic acid is much more reactive, so I am not sure exactly what would happen (although the chemist in me wants to try it now!) Lemon juice, on the other hand, contains high amounts of citric acid, which is why it would work as well.
mejw1 You can. It's just used to acidify the mixture. I use home made white wine vinegar, the different ways give subtly different tastes in the finishes cheese. Citric acid, wine or cider vinegar, and lemon juice all work. I prefer the wine vinegar version.
