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How to Make Easy Homemade Mozzarella in 30 Minutes!

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How to make delicious homemade Mozzarella in 30 minutes with ingredients you can get from your local grocery store!
1 Gallon whole milk
1 1/4 teasppon citric acid
1 Junket Rennet tablet
add diluted citric acid to 55 degree milk and slowly warn to 90 degrees F. At 90 degrees add diluted dissolved rennet. Stir for 30 seconds, remove heat, cover, and let sit for 10 minutes or until the curds set. Cut the curds and heat to 110 degrees. Remove curds and microwave for 45 seconds. Press and stretch, microwave for 30 seconds, add salt, fold and stretch. Microwave a third time for 30 seconds. stretch and form. Cool and serve or store!

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5 сен 2024

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Комментарии : 378

@cherispencer825 5 лет назад

These ideas are wonderful..I have severe depression from trauma and cooking shows have saved my. Life. Thank you. For wholesome kindness. A rarity.

@noturningbackever493 4 года назад

Cooking in and of itself is very soothing and satisfying. It makes people happy. Try making some different bread without a machine. Love all homemade foods, shampoos, cleaners--just overall a lot better for you and your pocketbook, plus the ingredients are basically found in nature. :-) Be Blessed!

@alabama4life713 6 лет назад

I just completed your recipe with my 10 year old granddaughter.....we had a fantastic time creating crumbly and a bit salty cheese.... absolutely fantastic thank you for your mentorship to other young girls!!!

@ManuelRamirez-dq7cv 5 лет назад

You're a beautiful and very kind young lady, I truly appreciate your tutorials, please keep them coming!!! Many blessings. I do have a suggestion , when you take the bowl out from the Microwave Don't use your hands, instead....dump it into the colander and press it with a wooden spoon. With much LOVE and RESPECT!!!

@jeans5thable 3 месяца назад

I followed your recipe during shut down and I HAD to find you again. I love how you not only showed step by step you explained everything. Thank you so much

@ScottWConvid19 6 лет назад

Almost 10 months later, I finally made this recipe and I wished I would've made it sooner! Thank you for sharing! It is the most delicious mozzarella I've ever had in my life. Now I'm going to make a couple more batches and then get some raw milk and try that.

@kimberlylane697 6 лет назад

Personally, I clicked on your link to learn how to make mozzarella cheese, not to criticize your cook pot. Great video! Learned a lot and enjoyed the lesson. Thanks. My like vote goes to you, and subscribed to boot! P.S. I inherited an identical pot from my Mom when she passed. I don't care what anyone says, whenever I use it, I think of her.

@eyeswideshut2800 5 лет назад

It's clean and not cast iron, easier to monitor temperature and no chance of pot debris interfering

@nakedgoatlastnamesarelame8868 5 лет назад

They were alerting her to the dangers of the pot not to criticize her.

@denisechildofgod 4 года назад

I believe I have made a mistake in doing this recipe. I added 1/3 cup water with citric acid. Then 3/4 tablet of rennet at 90° It never set up. Did the extra water cause this????

@YouButter 2 года назад

Lol I love my pots and yes I’ve got the same ones! Old and worn but they work so good!

@gregorythomas333 5 лет назад

I love how your instructions are always so easy to follow :) This is the easiest recipe that I have seen...thank you so much for posting this video Miranda! Can you make a video of your lasagna sometime...it looks so good!

@mariofranca1524 6 лет назад

Thank you for the video. It was the best explanation I ever had about how to make mozzarella at home.

@warefairsoda 5 лет назад

I like your channel, you don't muck around. And thanks for explaining 'why' certain steps are done - so many people don't think to do this in their videos.

@annettcarson9431 7 месяцев назад

Love your videos,they are soo easy to follow,going to tell my grandchildren about these. We all need to know how to make things ourselves .Thanks for sharing your recipes!💕

@scottlund4562 6 лет назад

Great lesson and so easy to understand. I wonder if you can introduce other store bought cheese types, like you did with the yogurt, to make a cheddar for example. It would be a lot less expensive than ordering specific cultures online.

@victory6356 6 лет назад

This was an excellent and very informative video. Thank you for showing us and explaining everything so well!

@kataysmith9581 5 лет назад

Why all the criticism by some of you? Some of you sound like know it all's. If you all ready knew how to make this mozzarella you would not be watching her video in the first place. This was an excellent video so no need for all the stupid comments.

@catehyatt 5 лет назад

This is brilliant. You know your stuff girl, you are inspiring me!

@jtodd62 6 лет назад

I've worked in the Food Industry my whole life & made Fresh Mozz many times , but you made it look easy! Outstanding!

@pwoolard4150 5 лет назад

Thank you for taking the time to make this video. The only thing about the pot is the leeching of small amounts of aluminum from using anything acidic in aluminum cookware. But it's probably OK as our bodies pass almost all of the aluminum ingested in our cooking and canned/processed foods.

@BH-zq7qv 8 месяцев назад

I was thinking that pot is aluminum, not stainless.

@yxcvmk 6 лет назад

Thank you. Great impressions! Glad to see that the denaturated (homogenized) milk does not work well for this. Wish more people would shop for non-homogenized only - then the products on the shelf would change too. Afaik this denaturated milk is one reason so many people have problems with milk - no surprise, because this stuff might still look like milk, but it became something totally (unnatural) different! Suggestion: Geting rid of the aluminum pots could be the healty choice - especially with acidic foods.

@anubi13 3 года назад

I love how you explained pasteurization.

@JoeFlowers 4 года назад

Thank you! I followed along and made my very first mozzarella last night! Mine also didn't come together, even with a full junket rennet tab and letting it sit for an hour, but I continued ahead, microwaved the result, and got a nice round of mozzarella in the end.

@willynthepoorboys2 6 лет назад

Very cool. I love watching your videos, you always have unique subject matter.

@johnd3145 5 лет назад

Good video. I use a little bit of corn starch to keep fresh shreaded cheese from sticking together in fridge or freezer.

@Nee96Nee 6 лет назад

the junket packet has many other recipes including a mozzarella cheese and ricotta cheese which is a cheese made from the whey after cheese making, so cheese after you have already made cheese.

@saadal-otaibi.1414 6 лет назад

Good morning .. I'm Saad from Saudi Arabia .. I admire you and followers .. I wish you success and success in your whole life, Lord

@SurvivalHT 6 лет назад

thank you. The same to you, God bless :)

@mechfly8960 5 лет назад

Saad,life outside a bubble is so much more,get out my human brother.

@farmsis 6 лет назад

Cannot wait to try this. A lot of other videos I watched made homemade mozarella seem a lot more complicated. I live in a small town where specialty items are not usually available, so I appreciate the use of easy to find groceries. On a personal note- I picked up the Louisiana accent immediately, and paired with the well-used Magnalite pot, I knew we were from the same state! So hello and thanks from Jennings, LA!

@RustyNail5856 6 лет назад

Thank you for the very informative video, I would love to sit at the table of one of you meals. looks so good. thanks for sharing . take care.

@tfoster32 6 лет назад

I have followed you for years. I am always impressed with how many things you can do, from outside to the kitchen. Who taught you all this.

@darkenlight22 4 года назад

Just made 2 batches turned out great. Thx for the walk thru.

@docfischer7291 5 лет назад

Awesome tutorial. Have you had any experience making ricotta cheese with the left over whey ?

@kaylatedesco6341 5 лет назад

Thank you for the video! I tried making cheese once before and it didn't turn out the best. Then I watch your video and you had more helpful information and the cheese turned out perfect! I have one question. Have you ever waxed your homemade cheese? If so how do you do it?

@0623kaboom 5 лет назад

glad you made a point of saying how to reheat without a microwave oven ... not everyone keeps one of those ... yes they are handy for some things but when trying to save power they are absolutely useless as they are very high power consumers ... also like the fact you made suggestions where to find the various ingredients needed ... beats spending a day wandering the local market to find them

@0623kaboom 5 лет назад

lol posted once and i see 4 copies ... gotta love windblows ... I see you are prepping for a family feed ... 3 large lasagna ... do you ever make your own pasta ... that would be a nice video to see you do ... as well ... also perhaps some bannock and home made bread ... to go with the cheese ;)

@0623kaboom 5 лет назад

@aasoder1 6 лет назад

I like how you say "puddin'" :) Sounds like somebody I would have grown up with! This is good stuff; I'm gonna do it!

@bruceclark5627 6 лет назад

Who the hell thumbs down on this !?PLEASE tell me what part isn't palatable to you.great video and thanks again!

@feverpa 6 лет назад

Someone who was put off by her pronunciation of "puddin" instead of "pudding." It wasn't me, but there are all sorts of enunciation trolls on RU-vid.

@watermanone7567 6 лет назад

Great video. I think you were using a cast aluminum pot and not Stainless Steel. Should b careful with aluminum.

@nm9412 3 года назад

I was thinking the same that pot is not stainless steel.

@lewscott7511 3 года назад

My mother had the same pot back in the 1950’s.

@karenromanik9506 6 лет назад

So great. We just got a Nigerian dwarf goat.. She will have her baby in May. By July I will be looking for ways to use all that milk Thank you!!

@dennisiacco7057 Год назад

Great video! Thanks!

@rickballard1627 6 лет назад

Looks like it turned out awesome. Thanks for sharing

@Skashoon 4 года назад

Very cool! (By the way, enzymes are not living things that can’t be ‘killed’, they’re proteins. They CAN be broken down or degraded by heat.) Thanks for the video, I’ll try it.

@railerz101 6 лет назад

Nice work. Looks easy, maybe someday I will try and make it. Keep the videos coming.

@schatzieme2 5 лет назад

Thanks for sharing, now that is see how easy it is, I will give it a try. This is so much better than store bought cheese.

@gloriarojas4291 2 года назад

Good class step by step.

@michellemolden-coleman1285 6 лет назад

Thank you so much for teaching me how to make cheese. What a wonderful informative video. I can hardly wait to watch more. I can hardly wait to try this.can you please tell me what type of shredder you have?

@ITSMECRISSY1 6 лет назад

Hello all the way from North Carolina. I am LOVING your videos. I just subbed to this channel!

@jgbullen 4 года назад

A nice project but it is still cheaper to go to an Italian market and buy a ball, salted or unsalted, fresh or stored in water., smoked or unsmoked. Never grated like the crap found in bags at the supermarket. I bought a .63 pound ball yesterday along with other delicacies. Not everybody has an Italian market close enough to walk to, but it is a blessing.

@jgbullen 4 года назад

If I had a farm with a cow or goat I would do this, store down the street filled with experts, NO.

@stephanierushing4693 8 месяцев назад

Love your videos.

@terrysomers5404 6 лет назад

Great video. You're a very good teacher. I watched a lot of these videos and yours is the best by far.

@FsdFsd-gt4rr 4 года назад

Loved your teaching method . Love from pakistan. Off all the methods to make mozrella and cream cheese .yours looks too promising

@MrMusickey 3 года назад

Another use for all that whey is to boil it down until it’s a thick as double cream and caramelised. Purée it smooth and let it set up into Brunost.

@ingebret1 10 месяцев назад

Thank you for that suggestion. I am of Norwegian descent and have had it but had no idea how it was made! I definitely will try it.

@GunNtonic 6 лет назад

Wow! I have a new found respect for that $2.50 bag of shredded cheese. Great video!

@SurvivalHT 6 лет назад

important to know that they cheap shredded cheese you buy in the store is actually saw dust mixed with some cheese. lol look it up.

@ScottWConvid19 6 лет назад

Survival HT so is parmesan! LOL

@AlScott-hs7qx 6 лет назад

Ummm?Ewww! And that cheese in Michigan is 4.99 a bag

@annieo9468 5 лет назад

The 'pre-grated' cheese has an additive that prevents it from clumping. It also messes with how it melts.

@anniemouse1 6 лет назад

Since I've checked, and nobody else asked (I read ALL the comments first). But, I've gotta ask (even tho I know it's probably not polite to do so)... If you don't mind my asking (if you do, please don't respond), what was hanging on a wooden tree of some sort on the table behind you, drying possibly, and then lying down on the same table later on in the video? I'm really sorry, but my curiosity has gotten the better of me! Your video was wonderful! I was just distracted part way thru trying to guess what those were! (I'm thinking you may make your own paper? Maybe? I could be so very wrong...)

@SurvivalHT 6 лет назад

Homemade lasagna noodles as used in the lasagna at the end of the video

@anniemouse1 5 лет назад

@@SurvivalHT that's awesome! Thank you for telling me and getting rid of my curiosity.

@unforkyours3lf730 3 года назад

Very good video thank you so much for your time

@badgebadge8946 6 лет назад

very simple and well explained, thank you. Subscribed

@tammyrommell3964 5 лет назад

Love all your videos. Thank you for sharing

@jadebell550 6 лет назад

That’s a Wagner Ware pot I have the completed et. It’s old antique cookware..I like mine

@mechfly8960 5 лет назад

Good job,my favorite cheese in simple steps, hmmm no not that simple to me ,lol,amazing, thanks.

@joymelcher3811 4 года назад

Thanks to you I will give it a try. Nice video!

@heidiihnen8528 6 лет назад

Fabulous tutorial, thank you for inspiring me.

@intheshitter 5 лет назад

Omg that lasagne looks so good 😯

@wallstreetbetscom8821 9 месяцев назад

Thank you for this 🙂

@locksbog4270 2 года назад

Great vid 👍😃✌️🇺🇸🧀

@metroplexchl 4 года назад

great video!

@Jarris2 6 лет назад

I like your videos, it feels like a friend is teaching me :-) I would never have tried this before but now I'm interested. What is that tablet you add made of? Also, what kind of shredder is that? Please share an amazon referral link!

@SurvivalHT 6 лет назад

Rennet is made from the lining of animal stomachs. It is required for cheese making.

@rodg011 6 лет назад

pretty,smart and talented

@orscrub3161 5 лет назад

wish i had a dollar for every comment about your pot! 🤦‍♀️. nice video!

@unitedhybrid187 5 лет назад

I agree. That's all I'm seeing.

@nm9412 3 года назад

That pot stole the show lol

@angelaangell8523 6 лет назад

always love your videos!

@lorigreen3828 6 лет назад

I certainly hope that milk is not coming out of the refrigerator at 55 degrees Fahrenheit!! Milk must be stored below 40 F. And your pot is not stainless steel?? Looks aluminum to me. You may wish to change pots . Otherwise I loved your recipe and your ability to connect with people. :)

@agoodlassie1 5 лет назад

Lori Green I was watching this on my Telly and had to grab my phone and say the same thing!! As a restaurant manager for over 30 years I guarantee you that better be stored at 40 or lower!!! I have the same pan I received from my Nana and it’s aluminum!! Her other items are stainless steel but that pan definitely isn’t!!

@daniellebarker7667 5 лет назад

Well, I Was going to comment but apparently others saw exactly what I saw!

@Ath33na 5 лет назад

Yeah my Fridge is at or below 40 F. If not you need to get it fixed.

@noturningbackever493 4 года назад

I thought that, too. Milk should be at 40-degrees or slightly less when stored properly. I think she keeps it on the counter for a little while to bring it up to room temperature. Other than that--and the aluminum pot--she's a sweetheart--and I enjoyed watching her make it.

@maritrnning5357 4 года назад

aluminium pot is toxic,when its lots of holes in it.Throw away! or a lot of aluminium comes into your cheese/foods!

@timaddison307 6 лет назад

im glad i watched this . now that's an instructional

@cb421970 6 лет назад

Great video thanks!!!!! Could share your process on how you made your fresh noodles?

@luisesquijarosa9968 5 лет назад

Awesome thank you! I was turning in because I keep running out of mozzarella cheese. I’ll try it out! Question I could use regular store “red top” milk right? Let me know! Thank you. Luis Miami, Fl

@SurvivalHT 5 лет назад

Yes for this cheese normal store bought milk will work

@blacktalon1597 6 лет назад

I love all your vids, great job.

@kelliethorne1200 5 лет назад

Great tutorial, thanks!

@dianavestal850 5 лет назад

I wonder if double gloving would help with the heat of the stretching process? In the hosp. we double gloved to add a second layer of protection, get powdered gloves or add a little corn starch to the second pair, empty and shake the gloves removing the excess, they should slide easily over the first glove.

@employme2 6 лет назад

parmesan cheese has corn starch or a potato starch mixed in it. the starch keeps the grated cheese from sticking together, its also great for storing & refrigerating any left over grated cheeses. a little starch goes a long way. dust the cheese lightly with starch, fluff it gently with your fingers tips, place cheese in air tight container & store.

@Carol-Bell 5 лет назад

Mamagoose you could probably get a piece of Parmesan cheese and grate a little to add to the mozzarella and avoid The additives.

@jimmymcconnell4462 Год назад

Just curious. How much weight wise does a gallon of milk make? I'm gonna try it no matter with so many diet restrictions now, I am trying to both eat healthier and save at the same time.

@SurvivalHT Год назад

Not sure. It was a good amount. Need to make some again and see

@paulettekilgore8518 6 лет назад

this was so much fun thank you.

@mtower235 6 лет назад

That’s awesome! I knew nothing of this. Thanks

@redhottadame 5 лет назад

Great video, thanks so much for sharing this!

@tracycameron2580 4 года назад

Cannot find junket anywhere locally. I found some online, but rennet was cheaper so I ordered some hope to try this soon.

@jcj6501 5 лет назад

Great video! Thank you for sharing.

@LibertyLeslie 4 года назад

That is not a stainless steel pot ....It is Magnalite aluminum. I bought a set for my cajun cooking. Great pot but........Look on the bottom ...I bet it is stamped Magnalite, Great video ...more in depth than the last one I watched.

@tomm2812 6 лет назад

Thank you. Quite interesting. Learned a bunch. Oh wait, got to mention your enchanting eyes. Best

@0623kaboom 6 лет назад

those eyes are absolute killer .. the rest is just as awesome ... but those eyes are mesmeriseing ... super easy to keep the focus there ... and the voice is sooo soothing too ... yeah I'm jealous her boyfriend / husband is one lucky man

@dadob8458 6 лет назад

this is great video, thank you. After you strain that cheese,try to make pizza dough with same water

@criscob71 5 лет назад

I'm from down da bayou and not too many people say puddin. Love it

@shirleybrown2590 6 лет назад

What is the name of the grater you are using. I would like to buy one. Thanks, I love your video, it is the easiest one for Mozzarella that I have seen and your recipe seemed to make more cheese also.

@pcharliep61 6 лет назад

Hello from Kurunjang, Victoria, Australia. That was a very good video.

@sansomspressurecleaningpoo9519 6 лет назад

Very nice job

@davidlongest3078 5 лет назад

Wasting curd by not using cheese cloth , and if it works right, the protein is in the curd , not the whey, so how can it help your hair

@cg7088 5 лет назад

There is protein in whey.

@sandratedder3381 5 лет назад

Great video!! thank you so much.

@delaliablah1247 6 лет назад

Thank you for writing the ingredient!!

@robertlewullis5502 6 лет назад

I love your shirt! Would you mind telling me where you got it? Thanks and God Bless...

@davidlongest3078 5 лет назад

Sure, dump is back in the collider with the larger holes and lose more curd, thought the idea was to get as big of yield as you can

@steinderbush 6 лет назад

Great video, i am Dutch and subd to your channel for many years. I must say you know very much about allmost anything, i allways learn lots!! And yes your eyes are beautiful!!!

@bobcarson4847 5 лет назад

very good

@Robin18us 4 года назад

PS Scraping a knifepoint on the bottom of an aluminum pan will release particles of the soft aluminum into the cheese. A no no. If you must use that pan, use a plastic knife or better yet, get a non-aluminum pan.

@kurtbaier6122 6 лет назад

Thanks, love your channel.

@tfoster32 6 лет назад

That is a fantastic shredder

@jenniferponzini10 6 лет назад

Love your videos lol But doesnt the microwave kill off all those enzymes and everything you were talking about?

@denisechildofgod 4 года назад

Is there Any reason after following directions I do not have curds?? I did it one time & made cheese however this time no curds. Any advice would be appreciated.

@midiknightccgs6758 4 года назад

Used the entire tablet of rennet, yet I can't get curd to form within an hour or two using the Junket Tablets, even if i used a whole one. This is my 2nd attempt, first one was using Adam Wesimans recipe. Thought the first time was because of the tablets rather then him using liquid rennet... but no. I used DI water, whole milk homogenized Grade A Pasteurized. Got a thermometer to make sure I'm hitting 90 before I mix in the rennet and the rennet and my Citric Acid are both for sure mixed with the water I'm adding.

@MikeLeininger 5 лет назад

Puddin!!! I love the dialect.

@BBWboobie 6 лет назад

very informative however after you saying to use stainless steel your saucepan is Aluminum , also you shouldnt use metal spoons ect in a Aluminum pot as the Aluminum flakes off and its not good to be eating Aluminum