I wouldn't mind if she had a ton of ads, lol. I can't give her cash, so if me watching her ads and clicking on some helps her channel out, then I would gladly do it. I can see why ads do bother some people, though.
I have been making mozzarella cheese for many years. I always use low temp pasteurized milk. First, I always let my milk sit on the counter before I start. For example, I take my milk out before I do anything else, like making breakfast. I use liquid rennet because you never get the exact amount when you use the tablets because they don’t cut evenly and some always crumbles. An up and down motion means that you hold the spoon vertically and ‘pump’ up and down. Don’t go in circles or even a small stirring motion. Yes, you can heat your cheese in the whey, and I have done that many times when I don’t have a microwave available. Just so you know, homemade mozzarella cheese does not melt the way commercial cheese does. I invested in an infrared shotgun type thermometer. That way, you don’t have to get your hands into the pot, and checking the temp when you are heating it is easier. Making cheese is exciting and ver fulfilling. Try making some queso fresco using herbs that you grow. I add different herbs to my mozzarella too. Keep up the great work- and never stop learning!
Looks great Becky! I love how you always make things look doable ❤ Because of you I’m doing many more projects that make me feel good and help my family - thank you x
Thanks for sharing your Class on making Cheese., But Becky a slotted spoon is the one that has holes in it, thanks 4-28-2023👍🏽👍🏽❤️. Great Job Becky, I love Everything about you. I have made Several things that you showed me I think I Just needed the Encouragement to do it and I take my sausage out of the casing also👍🏽
I just watched a ballerina, Farm make mozzarella cheese! You have to really watch the temperatures with every single step you do I’m going to eventually try it!
I loved your reaction to shredding your homemade mozzarella. Also, I made a version of the ginger-turmerkc shots, but added fresh pineapple I needed to use and ginger honey I got from a farm I support. It's a bit sweeter than from the store, but I absolutely love it! ❤️ Thanks for the inspiration.
Sorry to hear you broke your Danish Dough Whisk, but I thought people sent you three of them; surely you didn't break them all. If so, you'll get three more in the next two weeks since you mentioned it.
Hi guys. In cheese making, up and down stirring is akin to folding...not moving in a circle After making the first infusion of tea you can make a second (some folks go up to 4). The Second infusion will be decaf tea which was better for me at night, and now (at 70) I shouldn't have caffeine at all. Becky is a very careful soul, I'm the guy who uses the whey from cheese making for my other baked goods. If you're curious use it instead of milk and or water, start small with pancakes. Then try it in other doughs and cake batters. I never had any trouble with it. Whey is mostly milk proteins and fats with traces of rennet and citric acid (which is just the sourness of lemon juice). This was a fun video. The Cheese came up spectacularly. Since I never raised chickens It never occured to me they would enjoy the whey, brilliant. Hugs to all of you JIM Oaxaca Mexico
Becky, the easiest sourdough method is what Shay at The Elliot Homestead does. It's a dry starter you can keep in your fridge, then when you want to make something you pull it out, add your flour and water, and let it sit for 12 hours then make your bread or whatever. So much easier than some of the other methods.
You don’t want to stir cheese around the pot. You want to mix up and down, place your spoon on the top and let the milk flow through the slots until you hit the bottom then pull back up, and very gently.
The part where she reads stir up and down I was like what's that mean and then she says idk what that means and then stirs in circles, which is the best I could figure, like back and forth.... Reminds me of fold in the cheese, what does that mean?? Idk ya just fold it in!! 😂
Just a couple tips...have a bowl of ice water near by to dip your hands in. Put your curd in hot salted water to stretch the mozzarella . Stretch by pulling it up out of the hot water, fold it over itself as you pull it up, not in the kneeding way you were doing it. 😊
The spadle that you used to mix the dough up would be a great tool to use to stretch out the cheese that will save your hands if you use the whey or other warm liquid.
My first try at making cheese was with a quick mock mozzarella. You just heat up the milk to between 160 and 180° and pour in some white distilled vinegar. It’s so exciting to see it turn into one big curd. I have seen the book by David Asher recommended called The Art of Natural Cheese Making and helps to demystify the process of making cheese. Good luck with everybody who wants to learn this fun hobby.
I live 10 minutes away from a cheese factory and always heard making cheese was difficult by those who have been employed there. I am stunned and surprised and extremely pleased to see you make cheese at home! I had no idea this was possible. Thanks again Becky for blowing my mind! :)
Certain cheeses takes a yr or more to make- Parmasan the imgredients come from Parma Italy and it is so many steps to get the cheese right- temperture is the most important and you have to inspect daily to wipe off liquid /whey off of it, etc
@Mariette Demarest so does Carolyn from homesteading family. It's really fascinating to watch. Who knows I may convince my daughter and sister to make mozzarella cheese and ricotta cheese.
I'm not an expert by any means, but I have made mozzarella several times. When it says to stir in an "up and down" movement, it means put your spoon in and come up from the bottom of the pan to the top of the pan moving the spoon around the pan to incorporate all of the rennet. You were doing a back and forth stir. It's also a good idea to pour your rennet through your slotted spoon, moving it around the pan. It more evenly distributes the rennet into the milk doing it this way The purpose of heating the cheese in the microwave is to get as much of the whey out as possible. You can use the whey instead of the microwave, but I've never done it as the purpose is to get the whey out of it, so it never really made any sense to me to do it. You did a really good job on this though. I love making mozzarella cheese. It's so much better than store bought! 😊
Hey Becky, so I literally just watched a mozzarella and ricotta cheese making video from the Zimmerman's. She has a Homestead in Iowa, i think! But how she did it was she kept the curds in the whey and stretched it in the warm near hot whey and it seemed like it might have been a little uncomfortable because of the heat but it seemed like it was an easier process to get the curds to stick together and also she didn't stir it as much as you did after the rennet was added.She kept the curds pretty big and her curds came together pretty quick. She stretched some and cut rods to make string cheese for her kids' lunches! Cool!
I have to admit I had a giggle when you said at the end "I'm gonna call Josh in" and I had already spotted him cleaning around the sink on the reflection on the oven. :) He's so nice being so quiet so you can do your recordings. The pizzas and cheese looked amazing, I want to try doing this now. Thanks Becky and keep up the great work.
Hi Becky. In an up and down motion literally means not in a circular motion. Rather take your slotted spoon from the top of your milk to the bottom of the pot - up and down - nothing circular.
I tried making mozzarella years ago and failed horribly. I watch every video you make and learn so much from you and with you. I’m so clumsy, and I make a mess sometimes. I love that you sometimes learn with us. I’m going to try mozzarella making again thanks to you. We are also having pizza tonight because I have your delicious pizza dough in my freezer. Thank you for all you do.
You have inspired me so much, Becky! I make butter regularly now. I just ordered my first scoby, made sour cream for the first time, ordered half a cow, and will be making mozzarella this weekend. I appreciate you and so does my family because they are eating very well. Thank you ❤
I went to Cabot cheese factory and did a tour once and they make butter out of the whey and sold it only in there store there. Best butter hands down!!! I chuckled when you said you were going to call Josh in to try the pizza because I could see his or someone’s image in the oven door behind you. I assumed it was Josh. 😂
I chuckled at “I’m going to call Josh in” when I looked at the oven and saw his reflection as he was cleaning at the sink area. 😂😂 He didn’t have far to come.😆 That pizza looked good.
I’ve seen a few homesteaders on RU-vid trying to make cheese. One point Becky made is ALL equipment you use must be extremely clean! I just don’t know when you’ll find the time to make cheese with everything else you do. You are one busy young lady and I give you a lot of credit for being able to do what you do!
Becky, when I made cheese, I froze the whey and then freeze dried it. Worked perfectly, and it can be used for so many things! And yes, you can heat the whey on the stove and dunk the cheese into the whey instead of microwaving.
Hi Becky, i just watched Chelsea from Little Mountain Ranch make homemade mozzarella and i believe yogurt(from the whey)! She has some awesome tips on her video of it! You did an awesome job!
I had to go back and watch the ending after you said that. I am a newer viewer that was hooked until I saw the laundry video - where all her clean but not folded laundry all over her laundry room was wrinkle free. She still has really great info so I'm not totally turned off yet. To defend her in this video, that person in the reflection could totally be one of their family members.
Hi Becky😊. Greetings from foggy Seattle, yes I have made the trip from Ireland all the way to BC Victoria. I am visiting my daughter Sarah. So I got to visit cos coes, save on foods, Walmart and lowes and many off the places you have frequented over the last few years. I was amazed at the farmers markets and the quality off the produce. I was surprised at how expensive dairy and meat was , way more expensive than Ireland. Keep in mind that was Canadian prices. My daughter and I watched your garden updates and I'm thrilled with your progress it looks amazing, my daughter was inspired to start her own small kitchen garden in her new home, so Keep inspiring you are amazing. ❤❤
I just wanted to ask if you have searched for “restaurants going out of business “ to look for an industrial sized mixer or other appliances. Additionally, if you’d rather have new instead of used, you can search for restaurant supply stores in your area. Not all of them require a tax ID to shop.
Becky, you have inspired me! I love your spirit of wanting to learn and the positive attitude you have in the learning process. I watch every single one of your videos with my 12 year old daughter, and I am so glad she gets to see such a positive role model in action. God bless you, Becky! Keep doing what you’re doing! I’ve been wanted to make cheese for YEARS and you finally gave me the push to do it! I wanted to make Armenian string cheese, so that’s what I did! After making the curds, you simply keep stretching and twisting, and then braid it. It turned out great! I also kept the whey and made a bunch of waffle with it for freezer breakfasts.
Becky it was so interesting watching you make mozzarella today and you did a great job. I love that you’re not intimidated trying new skills. I still love to try new things in the kitchen myself even though I’ve been cooking and baking for almost 60 years. It’s really satisfying when it goes well.
Sourdough is so simple to keep alive. I have left my starter in the fridge for 3 months without touching it and when I wanted to make some bread I just fed it the night before and it was ready to go... Josh's reflection in the oven during your outro was cute. My husband is always cleaning up after my cooking also.
See, this is why I was confused because she said at the end she was going to call Josh inside for pizza. Someone was outside in the video maybe shoveling snow, maybe it was him? That's why I'm thinking maybe it was her mom in the reflection. Sorry I was late to this. Just catching up on some older videos.
Good afternoon sweet Becky! I thought you should know, if I need something from Amazon, I always go to your storefront first to see if it’s there, so that you get credit for the sale. Also, I’ve bought a Roo Apron and Greenstalks with your links.
Absolutely loved this video. ❤ You always bring your best to all you do. I've learned so much from you about cooking from scratch, canning, freezer meals, making bread, gradening and so much more. Thank you for being you!
#62... whoot whoot... Whey is amazing... you can use it to start your fermented citrus, the water for making dough, use it in cakes, muffins and crusts. Take a direct shot of it once a day for good gut health, for you and your pets... dogs and cats too. Of course you can make ricotta, but you can always freeze it for your bone broths... Hugs from Esquimalt
The mozzarella looks great! Another fun easy cheese to master is paneer. (Milk & lemon juice or citric acid). It would make a great addition to your curries. =) I like to air fry cubes of it and add them to various sauces/gravies.
With sourdough look up the scrapings method for the starter (Bake with Jack has some good videos) you just keep a tiny bit in the fridge and activate it when you need it, no daily feedings/ waste and no killing it.
I’ve also been wanting to make homemade mozzarella, so maybe this will be the push to go for it. I started making homemade Greek yogurt about 3 months ago and my family loves it 💕💕💕
Ehh food network would limit her and make her follow rules etc. Becky wouldn’t enjoy that and it would be soooo different. I like her here lol. We get the real Becky here. But I do think she deserves way more followers!!! She deserves at min a million! She deserves that!
Great idea to make your own cheese, for anyone wanting try it but is unsure i would recommend paneer as it's relatively simple. Fresh milk, lemon juice or natural yoghurt and salt and it's ready in about half an hour.
Because of you and Jamarell, I am not afraid to make stuff now. It’s funny, I turn 60 next month and way past the age of doubting myself, but thank you! You crack me up, make me smile, make me feel empowered, and just more positive about every day tasks.
You don’t have to purchase a new scoby!! If you purchase a plain kombucha from the store you can make a brand new one at home. It just takes a few extra days.
Up and down motion would be go to the bottom and swoop up to the top. If that makes sense. I've only ever seen people stretching it using hot water. Homemade komboucha is 1000 times better homemade than store-bought. How did the cheese taste?
Oh Becky, 🤯 you made that look so easy! I am so intimidated with the thought of making my own mozzarella. It's something I really want to do. Maybe now I'll give it a try? Thanks for the video today. I feel like I learned so much! And kombucha too??!! Im so curious! Ive never tried it before ❤ thank you friend
Спасибо за новое вдохновляющее видео! Много лет "собираюсь" окунуться в сыроварение, но всё что то останавливает - спасибо за напоминание. Becky, ты не думала о приготовлении домашних колбасок, сосисок, ветчины? Это тоже очень затягивающее и интересно) и поскольку у тебя есть доступ к качественному мясу - для тебя это будет просто. Есть такие же наборы для приготовления ветчины/колбас, как и для приготовления сыра - на любой рецепт, но всегда можно начать с нитритной соли и своих любимых специй. И конечно нужен термометр.
I was going to ask you when/if you planned on adding dairy animals to your homestead. I decided not to and then you said maybe one day. Even if you dont do it, the idea of seeing you on that journey is sooo exciting!!
I just took a mozzarella making class a couple of weeks ago and in that class we salted the curds and then poured boiling water over the curds and then stretched the cheese right after. The instructor pointed out not to mess with the cheese too much and not squeeze it too much because all of that yummy milk cream will come out. Another interesting thing he said is to not put it in the fridge as it will taste better the next day, but you should eat it within 2 days for best taste! I think the way we did it in the class seemed easier/faster than the microwave option. Something to look into 😊.
Hey just wanted to say you can make your own scoby. I always start my own all because we go on an off the kombucha very often. If you notice how a new scoby forms everytime you restart the process. You can do this with plain store bought kombucha. Same recipe. I just let it go a little longer the first time to get a nice thick scobym
My neighbor raises goats and she is the master cheese maker. I could eat her cheese everyday. She makes a sharp curd cheese and I love putting that on my pizza and in my mac n cheese. She told me that i need to learn how to make cheese because they give us a lot of milk. ❤
I ordered the kit. This will be a first for me!! I can't wait to add this to my list of skills. I know you can freeze the ones you get in the store, so should be able to do that with these too. I can vacuume pack it to freeze it. This in the long run will save money. I bet it would be great with sliced tomatoes and olive oil and basil or Italian spices.
Too bad you did not save the whey.. Ricotta literally means twice cooked. You reprocess the whey that is left over from making the mozzarella. Also you can give the whey to your chickens - it is very nutritious and beneficial. You can also bake with it instead of water. So many uses. Just save it in your half gallon jars or put it back in your plastic milk gallons.
Whey will last a long time in the fridge so I always save it in jars when I make my yogurt. You can use it to feed your sourdough and just generally use in place of other liquids in recipes.
16:11 If Hannah the queen of kombuch Donna Scwhenk who your kit is from is queen of Fermenting. She also has fabulous sourdough ferment. The kit you used was 30 min mozzarella. She has lots of cheese kits. (Hard cheese) Dogs love whey, you can ferment vegetables, make kefir soda with, (super delish). Her sight Cultures for health is fantastic. It is so funny I was looking at her cheese starter 2 days ago. I was thinking some directions not making sense (up and down spoon) Wishing you would make!!!!!! (FATE) It is weird I have followed her for years, I do not think those are her directions. She is usually easy to follow like you are!! Everyone should teach like it is class of 5 year olds listening. You are So refreshing!!
I moved on from ricotta to cream cheese and a few videos ago when you were making your pumpkin loaf, I was thinking that you needed to learn to make cream cheese. Sooooo good!
I loved watching this cheese making. Please continue practicing and learn to make other cheese. ✔️. The regular flour has been bleached, thus difference of colors. You are such a breath of fresh air. Keep on teaching us ole gals.❤
Becky, you have been such an encourager to me to try to learn new skills! I appreciate you! This year so far, I have learned to make hamburger buns and soft white bread, quiche/pie crust and pizza dough, and I've learned to pressure can! Thanks for your efforts to share your learning adventures with us!
Becky, you never cease to amaze me. Your enthusiasm and pride is contagious! In my eyes (and I’m sure everyone else’s), your skills in the kitchen are fantastic, but you’re so humble and down to earth that you make anything seem possible. Thank you so much for sharing your knowledge and true self with us. 💜💜💜
