How to Make Mozzarella Cheese with Cheap Milk

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Find the written mozzarella recipe here: www.inthekitchenwithmatt.com/...
In this episode of In The Kitchen With Matt, learn how to make mozzarella cheese with cheap milk. This homemade mozzarella cheese recipe is super fun and easy to make.
Checkout out my other mozzarella cheese videos here:
Without Rennet - • How to Make Mozzarella...
With Milk Powder - • How to Make Homemade M...
#mozzarella #cheese
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Ingredients:
Half gallon of pasteurized or raw milk, homogenized works with mixed results (not ultra-pasteurized) (1.89L)
3/4 tsp of citric acid (4g): amzn.to/3Zxu6NM
1/4 Rennet tablet: amzn.to/3kTO4Ua
1/2 tsp of cheese salt: amzn.to/3T25F8R
1/4 cup (60ml) and 2 Tbsp of water (15ml)
Tools/Equipment
Large pot like a Dutch oven
Slotted spoon
Spoon
Strainer
Pan for under the strainer
Cheesecloth: amzn.to/3YvUSF8
Food Grade Gloves: cheesemaking.com/products/foo...
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Опубликовано:

8 мар 2023

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Комментарии : 80

@inthekitchenwithmatt Год назад

Find the written recipe here: www.inthekitchenwithmatt.com/how-to-make-mozzarella-cheese-with-cheap-milk

@heidiedelman6840 7 месяцев назад

Thanks for the recipe and tutorial. You are so genuine. Keep it up!

@inthekitchenwithmatt 7 месяцев назад

You are so very welcome, Heidi! :) And thank you!

@lluu0211 6 месяцев назад

I tried this recipe, but did it with vinegar because I didnt have rennet. Never having made cheese before, I followed all your instructions, and it absolutely worked a gem!!! I can't wait to try the product tomorrow on my pizza tomorrow. Thank you for the video and sharing all this knowledge. Muchos gracias ❤️

@inthekitchenwithmatt 6 месяцев назад

Awesome!! Glad you gave it a try and liked it! Yeah the other video I have for cheese shows how to do it with vinegar, so I have both a rennet video and a vinegar video. You are welcome! Cheesemaking is so fun, haha.

@johnnaldrefugio3136 5 месяцев назад

How many Litter of Milk vinegar how many Table spoons

@littleme3597 2 месяца назад

@@johnnaldrefugio3136 GO TO RECIPE LINK PROVIDED AND TALKED ABOUT.

@lungo_milk6031 2 месяца назад

I try a lot always ended bad

@davedunington7637 Месяц назад

Thanks for the Detailed Instruction ... will try it tonite ... Pizza tomorrow !!

@inthekitchenwithmatt Месяц назад

You are welcome! Let me know how it goes.

@Stephanie_W09 Год назад

Really appreciate your videos!!

@inthekitchenwithmatt Год назад

Thank you!! :)

@streamguyentertainment Год назад

This would be great. I use a lot of mozzarella cheese weekly. Thank you for sharing this

@inthekitchenwithmatt Год назад

You are very welcome!! :)

@BellPrepper 11 месяцев назад

Thanks for making this video 👍👍

@inthekitchenwithmatt 11 месяцев назад

You are very welcome!!

@nelalatu461 Год назад

Hey Matt, I wanted to say great video and recipe! I’ve done this with pasteurized and homogenized milk actually, but with just vinegar it’s a similar process of this video to, I use lower heat then I dip it in the whey and stretch it actually stretches pretty well. It works but I definitely think this way with rennet works better tho but the results of both will make a stretchy mozz, great video Matt!!

@inthekitchenwithmatt Год назад

Thank you!! Yes, I do think the results are better with rennet. I have another video where I do it with just vinegar as well.

@nelalatu461 Год назад

@@inthekitchenwithmatt yes I believe I might’ve seen the video, I think? And yes rennet has better results thanks for responding Matt!!

@inthekitchenwithmatt Год назад

@@nelalatu461 You are welcome!

@kcmonsod Год назад

Hi, thank you for your video - I almost made it but didn’t see your note until after about microwaving a cottage cheese result. QUESTION: after cutting and reheating to 108F, do you keep it on the heat for 15 min - even if the temp goes up? Or , lower the heat to maintain 108? Or get it off the heat?

@inthekitchenwithmatt Год назад

Hi there, you maintain the heat, you don't want it to go up. :)

@beerandgear6986 7 месяцев назад

Matt, thanks for making the vids. I watched both and have a couple of questions. 1: is there a difference in the flavor profile of the vinegar/whole raw milk vs the pasteurized/rennet version. Also is it truly raw milk since that is hard to come by in a lot of states. Since milk is pasteurized between 145 & 150f can you substitute raw "pet" milk? Thx.

@inthekitchenwithmatt 7 месяцев назад

Hey there, they actually taste pretty similar. My preferred way is the rennet version, just because it is less finicky than the vinegar version. With the vinegar version it really only works with raw milk and only pasteurized milk with spotty results with homogenized. The rennet way works with all of those. But still no method works with ultra-pasteurized. It is truly raw milk, I bought at Sprouts. It is legal here in AZ. And legal in most States with provisions, many some are on-farm sales only. Here is a handy guide. www.realmilk.com/real-milk-legal-map/ I don't really think there is a difference between normal raw milk and "pet milk" haha, I think that is a clever way people who love raw milk get around any issues.

@davidhui7369 3 месяца назад

will it work if you use, pasteurized homogenized milk with the vinegar recipe you used in other video without citric acid or rennet? also how do i know if the milk is ultrapastuerized?

@inthekitchenwithmatt 3 месяца назад

No it doesn't work well with pasteurized homogenized milk with just vinegar. Very spotty results. It will say on the milk carton if it is ultra-pasteurized (UHT).

@imprimisxo 8 месяцев назад

Matt - great video. My curds are very crumbly after cooking and don’t stretch the way yours do. Ideas?

@inthekitchenwithmatt 8 месяцев назад

Thanks!! Did you use a thermometer for the milk? You may have pressed too much whey out of the curds. You could try putting the curds in the microwave for about 15 to 20 seconds. Then push them together before immersing them in the the hot whey to do the stretching.

@smartcar05 6 месяцев назад

I will try this one! All milk sold in Canada is pasteurized, raw milk is still illegal here. 😑 wish I were living in Europe...

@inthekitchenwithmatt 6 месяцев назад

Yes give this one a try and see if you have better luck. Is rennet easy to find there? Every grocery store in the US seems to carry it in the same aisle where the instant pudding is sold.

@smartcar05 6 месяцев назад

@@inthekitchenwithmatt rennet is harder to find here, but I found one store that carries junket rennet near my house, thank god

@inthekitchenwithmatt 6 месяцев назад

Ok great, yeah junket is what I used in the video.@@smartcar05

@lluu0211 6 месяцев назад

If you are located in BC there is a dairy farm called Grass Roots, they do unpasteurized or low-pasteurized milk, check them out if you have a chance.

@inthekitchenwithmatt 6 месяцев назад

Yes!! That would be great milk to try.@@lluu0211

@sharmilaasha Год назад

Hey Matt, great video! I tried this with fresh, pasteurised milk, added distilled vinegar but somehow the mozzarella didn’t really stick together, and almost totally disintegrated after I put it back in the heated salted water :( If I could get some advice, it would be great. What am I doing wrong?

@inthekitchenwithmatt Год назад

Did you use Rennet? This recipe requires Rennet. This is not the vinegar method.

@maxgenesis8480 Год назад

Pasteurised milk are also hormonized that's why it doesn't work u need fresh milk with no pasteurised and no hormonized to work with only distilled vinegar

@AedanBlackheart 9 месяцев назад

Don't use vinegar..

@kb2vca 6 месяцев назад

@@AedanBlackheart The secret is the pH the curds must hit which is about 5.2. It doesn't matter if you use citric acid or vinegar or bacterial cultures but if that pH is not between 5.1 and 5.3 it cannot/will not stretch.

@susandetjen5242 Год назад

When you mention higher quality milk...... do you have any suggestions. I am only familiar with the basic store brands.

@inthekitchenwithmatt Год назад

Pretty much anything that isn't the store brand like Kroger, Great Value. A lot of times you can look on the carton and it will say from Local Dairies, etc.

@jamskinner 6 месяцев назад

Can you make ricotta from the whey or only when using raw milk?

@inthekitchenwithmatt 5 месяцев назад

Yes you sure can! With that much milk you don't get very much ricotta at all, but still fun to try doing.

@kathryntrainor4417 3 месяца назад

Can i sub citric acid with vinegar?

@inthekitchenwithmatt 3 месяца назад

That should be okay.

@kasie680 Год назад

Is there a difference in taste between vinegar or rennet?

@inthekitchenwithmatt Год назад

If made correctly there won't be any taste of either. Classic cheesemaking is done with Rennet and it usually produces a bit better results. Just using vinegar is more finicky and you can't use a wider variety of milk. This option is better than the vinegar option, but both are fun to try. :)

@kasie680 Год назад

@@inthekitchenwithmatt I’m definitely going to try it! I’ll try it with the rennet first and at least I’ll know what it’s supposed to do before trying vinegar or lemon juice! Thanks so much 😉

@inthekitchenwithmatt Год назад

@@kasie680 You are very welcome!! :)

@nelalatu461 Год назад

@@kasie680Matt is 100% right, rennet produces much higher quality cheese, also melts incredibley.

@birutybeiruty4469 Год назад

Can we use drops of fig milk. Ancient Romans used it as a rennet.

@inthekitchenwithmatt Год назад

Possibly, I have never tried it.

@AedanBlackheart 9 месяцев назад

Fig milk wtf 😂

@kellygracebravo3742 8 месяцев назад

Is it ok to use fresh milk?Thanks

@AedanBlackheart 8 месяцев назад

Like you milked the cow itself, yeah sure.

@inthekitchenwithmatt 8 месяцев назад

Absolutely!! Fresh milk is amazing for cheese. In this other cheese video I use fresh raw milk straight from the dairy - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-aewWUjnPSAs.html

@kellygracebravo3742 8 месяцев назад

I dunno what happened but the mozzarella I made it turn to hard cheese😅 hope I can do better..

@inthekitchenwithmatt 8 месяцев назад

Did you use a thermometer? Did you melt and stretch the curd?@@kellygracebravo3742

@kellygracebravo3742 8 месяцев назад

@@inthekitchenwithmatt ohhh the thermometer..no I did not we dont have thermometer, but we do have the thermometer for steak is that can used?

@MarkStenholm 4 месяца назад

Tried this recipe twice. Both times a failure. Each time, I used regular 3.5% vitamin D milk, not ultra pasteurized. Both times, I get curds and cut them. But, when I then take take them out and drain, they will not stick together and will not stretch at all. More like cottage cheese consistency. What am I doing wrong?

@inthekitchenwithmatt 4 месяца назад

After pressing the whey out, clump the curds together and heat them, they won't start stretching until they are hot.

@dianaV1212 Месяц назад

Matt can I do if don’t have a thermometer 😢

@inthekitchenwithmatt Месяц назад

No, sorry, you really need a thermometer to get the correct temps.

@dianaV1212 Месяц назад

@@inthekitchenwithmatt ok bought😆

@dianaV1212 Месяц назад

Can’t we make it like the other video with regular whole milk??? So much easier☹️

@inthekitchenwithmatt Месяц назад

You can try, but regular whole milk is oftentimes homogenized as well, and that just doesn't work well.

@oregonpatriot1570 Год назад

Why do you advise people to spend money on 'gimmick' salt? _Are you getting paid by them?_ Cheese salt is nothing more than regular 'flake type' salt with zero iodine. And the flakes don't really matter, so fine grain sea salt, which is pennies per pound, is EXACTLY the same thing.

@inthekitchenwithmatt Год назад

Why is your first reaction that you think I am getting paid to hock a 6 dollar bottle of salt? NO, I am not getting paid by them. I recommend it because most cheese makers recommend using cheese salt, especially if you are making it all the time which is what I said in the video. I didn't say you can ONLY use cheese salt. I even said to use regular salt if you are only trying it once. It is just a classification of salt, like ice cream salt, iodized table salt, sea salt, etc. Cheese salt is made specifically to not dissolve too quickly or too slowly. And yes it is salt without iodine. Iodine can kill the lactic bacteria. Any quality sea salt will work. Use it or don't use it I really don't care, haha. It was just a simple recommendation. Because that is what I use and what many others use.

@oregonpatriot1570 Год назад

@@inthekitchenwithmatt *OH MY!* Looks like I hurt your _'WIDDLE FEEWING'._ 🤣 If you can't take criticism? Maybe you should make your videos private, only allowing those in your 'echo chamber' to watch. _......better run an tell mommy now little boy._

@oregonpatriot1570 Год назад

@@inthekitchenwithmatt *BTW?* Your statement... _"Cheese salt is made specifically to not dissolve too quickly or too slowly"_ ...is a bald faced lie, and you know it! *_ALL_* salt dissolves at the same rate if it's the same size and is in the same temperature of liquid. You bullshit your friends and I'll bullshit mine, but lets not bullshit each other.

@AedanBlackheart 9 месяцев назад

Take a chill pill kid.

@oregonpatriot1570 9 месяцев назад

@@AedanBlackheart Go _'REPRODUCE YOURSELF'_ child.