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Make Fresh "Mozzarella" for 20% of the Cost - with Ingredients You Have in Your Pantry 

Serious Keto
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I really love fresh mozzarella, but I don't love the price. Fortunately, we can make our own fresh mozzarella at home for as much as 80% off the price of store bought - with ingredients you probably already have on hand. Now, it's not TRUE mozzarella, but it works like it in a caprese salad and it might get people interested in how to make an actual mozzarella with a couple of different ingredients (though it's considerably more time and effort).
Ingredients:
- 1 gallon or 4 liters of whole milk (cannot be ultra pasteurized)
- 3/4 cup + 2TB distilled white vinegar (240mL if using 4 liters of milk)
- 1/2 tsp to 1 tsp salt
Process:
1. In a large stock pot over medium heat, bring milk up to 115-120F (46-49C), stirring occasionally.
2. Stir in the vinegar for 1 minute or until the curds and whey have separated. Turn off heat, cover and let rest for 10 minutes.
3. Remove the curd from the whey by spooning them or pouring them through cheesecloth or a nut milk bag.
4. Squeeze as much whey as you can out of the curds. This will probably take 3-4 minutes of patient squeezing and massaging.
5. Transfer the cheese to a bowl and microwave for 30 seconds, then add the salt and mix. Microwave for another 30-60 seconds until cheese is starting to look gooey.
6. Using a spatula initially, mix and fold the cheese. Once it cools down enough to use your hands, kneed it into a smooth round ball.
7. Transfer the cheese to a piece of plastic wrap and twist the corners to form a ball. Ideally place into a bowl so that it maintains its round shape.
8. Refrigerate 4 or more hours, flipping the cheese over in the bowl after 2 hours.
Yield will be about 1 lb 3 oz or 540g. TOTAL carbs is 1g per oz (or 30g).
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15 июн 2024

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Комментарии : 584   
@deedee67888
@deedee67888 Месяц назад
A local cheese company visited our local grocery store and did a class on making fresh mozzarella. It was so much fun (much more work than your method though), and we came home with the goods. I'm looking forward to making your version.
@mistyriennett5902
@mistyriennett5902 Месяц назад
I make fresh pesto from my garden basil. I use my garden tomatoes and mozzarella with red onion and my pesto. Make ciabatta bread, my husband goes crazy. But now with your recipe I can make homemade mozzarella to go with all the other homemade stuff.
@SeriousKeto
@SeriousKeto Месяц назад
Yum! Sadly, I’m 3 months away from garden fresh tomatoes here in SE Wisconsin. 😕
@josephwilliams1915
@josephwilliams1915 Месяц назад
Dang, this is awesome. I havw a local grocery store that regularly has gallons of milk about to expire that they mark down to $1. Next time i see a gallom or two, i'm going to buy it and do this
@deannealbrecht774
@deannealbrecht774 28 дней назад
Is easy to make a quick ricotta or start of a boursin type with that milk, too.
@RexFuturi
@RexFuturi 24 дня назад
​@@deannealbrecht774 I'm curious how to make ricotta. That would save a lot of money.
@deannealbrecht774
@deannealbrecht774 24 дня назад
@RexFuturi you saw how it was before he melted his cheese in his microwave? That's ricotta. Add 2 tbsp of cream to 1 cup milk for a richer taste. Yum. Chef John has a great recipe.
@ExpectMiracles55
@ExpectMiracles55 20 дней назад
@@deannealbrecht774 Oh, I love chef John, haven't seen his ricotta recipe yet, going after it right now. Thank you for the info!
@gyoung1455
@gyoung1455 Месяц назад
Whey to go, Steve!
@SeriousKeto
@SeriousKeto Месяц назад
This is the whey
@gyoung1455
@gyoung1455 Месяц назад
Damn….your pun fu is stronger than mine 😂
@sueellens
@sueellens Месяц назад
😂😂😂😂
@brettmciver432
@brettmciver432 29 дней назад
Grate a cheesy joke😂😂
@manofsan
@manofsan 14 дней назад
@@SeriousKeto - Haha, great pun! Genuinely made me laugh! Where I live, the cost of cheese and milk would be the same, based on the cheese yield you cited. So while I'm impressed by your results, and find the technique intriguing, I guess it wouldn't be a cost-saver for me. I'm always glad to hear of cost-saving tips from you, though.
@imtired20
@imtired20 Месяц назад
Stretching the cheese is a necessary step in getting a true mozzarella consistency. Love your videos.
@SeriousKeto
@SeriousKeto Месяц назад
Do you feel that pulling it like taffy stretches it more than kneading it?
@imtired20
@imtired20 Месяц назад
@@SeriousKeto Yes I do. In the cheese making videos I've seen they all stretch it like pulling taffy.
@brendanvogele2531
@brendanvogele2531 Месяц назад
Fellow South Dakotan here. I just discovered your channel and just love it! This is also a great way to make paneer. The difference is really pressure which makes it more dense, and no salt used. I actually have a video on it I made years ago; not really a RU-vidr, but I have it, so it might be worth a look. I used raw milk in the springtime, so the paneer I made was kind of yellow, but the flavor of paneer made with raw milk is to me, preferable, as it has a mild buttery element to it and a creamy mouth feel.
@mariondunlop651
@mariondunlop651 Месяц назад
I use that same recipe to make homemade ricotta cheese. You cannot compare the taste of store-bought and fresh homemade ricotta cheese. The texture depends on how long I hang it to let the whey drip out. It is so delicious.
@icecreamladydriver1606
@icecreamladydriver1606 Месяц назад
Same here.
@RexFuturi
@RexFuturi 24 дня назад
I guess I'll have to look up how to make ricotta, then. Making mozzerella and ricotta myself would save a fortune.
@icecreamladydriver1606
@icecreamladydriver1606 23 дня назад
@@RexFuturi I make what I call ricotta. I just get out as much of the liquid and I can then I fluff it up so it isn't all compacted. I put it in an old cottage cheese container and give it a good shake then put it in the fridge. You can just follow this recipe. I only make two quarts at a time of milk and use a quarter cup and another tablespoon or two of white vinegar. This will yield about a cup and a half. But I am the only one who likes it so you may want to just follow his recipe. For mozzarella follow the steps he talks about. For ricotta follow the steps I mentioned. The first few times will just be a bit of an experiment. The cooking steps are all the same, it is what you do after the curds separate that will determine what you end up with. Have fun with it.
@lisad.7940
@lisad.7940 Месяц назад
Can’t wait to try this. Your videos are always so clear and concise. Thanks for all you do!
@22qcat
@22qcat Месяц назад
You had me at “This costs 20% of the cost of buying fresh mozzarella in the store.” 👍🏻 Yes, please. Never knew it was so easy to make! Thanks!
@eventhisidistaken
@eventhisidistaken Месяц назад
I think it's closer to 70%. You can get 1.5 pounds of mozzarella at walmart for $6. A gallon of whole milk at walmart costs $2.75 and makes about 1.5 pound of mozzarella. ...add another $0.25 for the vinegar - so $3 in materials for $6 worth of cheese. But it's still cool to know how to make it, because you could use milk that's 'almost' expired. Sometimes I make greek yogurt from the clearance organic milk that they sell for $0.5/gallon that usually sells for $6 gallon, or from milk that we have at home that's ..not exactly fresh but not yet rancid, it still works for yogurt or cheese. that's when it makes sense.
@whocanitbenow5368
@whocanitbenow5368 Месяц назад
And it's not mozzarella you're making here. lol
@gypsygem9395
@gypsygem9395 Месяц назад
​@@eventhisidistakenYour math is out! $2.75 + $0. 25 is $3 not $4
@NikkiK890
@NikkiK890 Месяц назад
Thank you, Steve. I am definitely trying this recipe 😋
@Chris-ut6eq
@Chris-ut6eq Месяц назад
Very helpful video, thank you for posting. I like the difference between batches as well. Different uses for the output of the same process.
@susanr2379
@susanr2379 Месяц назад
I've been thinking about making cream cheese. Years ago I made ricotta and it was so much better than store bought. I'm definitely going to try this. 😊
@staciesabatino3817
@staciesabatino3817 29 дней назад
Thank you! It's been a long time since I have made this and ricotta cheese both easy to make. I used cheese cloth and you are right you have to get all liquid out. You save money by doing it yourself. Thanks for the tip for tomatoes.
@Debbie-Savings
@Debbie-Savings Месяц назад
This looks delicious! Thank you for showing us how to make it! 😊
@deborahgrogan1919
@deborahgrogan1919 Месяц назад
I'm very excited to try this! I bought a cheese kit a couple of years ago (it contains the rennet and citric acid) but never made it - too time consuming. I also appreciate the tomato tip. I always put crushed Tums into the bottom of the hole when transplanting my seedlings but sometimes spray them +and my squash and eggplants) with a very watery milk solution which also helps. Well'p I'm off to Walmart to get some milk. I may try making an herb covered log. Thanks for another easy and practical recipe Steve!!
@minnesotajen8828
@minnesotajen8828 Месяц назад
I love this! I make Ricotta cheese in a similar fashion but I also add heavy cream with the whole milk, not sure how the extra fat or protein would change the cheese from ricotta to mozzarella, but I agree it's how much whey is left in the cheese. I love your content you are definitely my Alton Brown of keto cooking! Thank you!
@michellemartinov6267
@michellemartinov6267 Месяц назад
Amazing! This is definitely a recipe I will be trying!
@amydavis7951
@amydavis7951 Месяц назад
I’ve never tried fresh mozzarella. This looks really good.
@suethompson2969
@suethompson2969 Месяц назад
Love this recipe!! Definitely gonna try this!
@paulamills5685
@paulamills5685 Месяц назад
Really excited to try this. I have made ricotta before, this is just a couple more steps. Thanks Steve for this video
@pabfy12H
@pabfy12H Месяц назад
Great, interesting and informative video. Very useful and can’t wait to try this recipe.
@Menditha
@Menditha Месяц назад
Oh my, thanks so much for this video!!! I've wanted to make my own mozzarella but have balked at having to buy rennet. Also, THANKS SO MUCH for sharing your experience even when you don't feel like it's quite as successful. It helps me learn, too! And guide my experiments. THANKS STEVE!!!!!
@ChrisQuilts
@ChrisQuilts Месяц назад
Just getting my tomatoes planted and I hadn't heard about putting whey on them, that gives me a real reason to make mozzarella, so thank you for continuing my education. Looking forward to summer salads now.
@SeriousKeto
@SeriousKeto Месяц назад
Another thing I do is throw a couple of Tums and a quart cup of sugar in each hole before I transplant my tomatoes. The Tums (like the whey) help prevent blossom end rot and the sugar (I'm told) helps make the tomatoes taste sweeter (though this may be gardening urban legend).
@guitars0206
@guitars0206 Месяц назад
Great receipe! Thanks for the video.
@somewherepeace579
@somewherepeace579 Месяц назад
WOW so cool...going to try making cheese...THANKS!
@hughscott6108
@hughscott6108 Месяц назад
Thanks for the tip on using the whey liquid for the tomato plants. I will definitely be using it
@SeriousKeto
@SeriousKeto Месяц назад
Heirloom tomatoes are far more susceptible to blossom end rot, so they really benefit from the whey.
@theresahudson8620
@theresahudson8620 Месяц назад
Definitely going to try this Steve, Thank you 😊
@bezoar21
@bezoar21 Месяц назад
Thanks Steve, looks like a fun one to try!
@juliatyquiengco1665
@juliatyquiengco1665 Месяц назад
Wow! Thx Steve! Awesome.....I will definitely try it!
@Deadsquirrelinn
@Deadsquirrelinn Месяц назад
Great recipe video... thanks Steve!
@Paws-A-Lot
@Paws-A-Lot Месяц назад
Looks easy enough for sure! Thanks!
@katbrogan1502
@katbrogan1502 Месяц назад
I just wanted to say thanks for making such helpful content. I'm just starting out and I was getting lost in the deluge of info and it was very "do this or be doomed!" and then your video came up last night and I've been going through your channel and bingo this is what i needed.
@SeriousKeto
@SeriousKeto Месяц назад
Glad to help!
@sabinamock4799
@sabinamock4799 Месяц назад
Interesting. Great recipe. Thank you
@Bobbi-upnorth
@Bobbi-upnorth Месяц назад
Thanks. Awesome video. I've made it using rennet, but my bottle is old. Much easier to use vinegar.
@cayce9320
@cayce9320 Месяц назад
Waaaaay cool Steve! Thanks!
@cindydemanche3839
@cindydemanche3839 Месяц назад
Awesome video, thank you for sharing this!
@penny3579
@penny3579 8 дней назад
Thank you for this video and giving measurements in Metric and Celsius! 🇦🇺 Looking forward to giving this a go
@SeriousKeto
@SeriousKeto 8 дней назад
One of these days, I hope to be able to do the conversions in my brain and not have to look them up. 😉
@kikataye6293
@kikataye6293 Месяц назад
I’m gonna definitely try this!
@-.Steven
@-.Steven Месяц назад
Great video Steve! I make 2 gallons of kefir at a time using Ultra High Non-Homogenized, Ultra High Non-pasteurized, organic goat and cow milk, and I drink it everyday for gut health. I divide the 2 gallons into glass quart bottles, and every bottle I enjoy, I first scoop out several spoonfuls of the curd. Mmmm! Mmmm! ❤ I've heard one could make cheese from the kefir curds, and you made this look so simple. I'll definitely try it sometime. 😋 Thanks!
@WolfsToob
@WolfsToob Месяц назад
Yes! You can absolutely make cheese from milk kefir, I do it all the time! The best method I have found is to double ferment it first. Do the 1st ferment with the kefir grains, then strain them out and do a second ferment without the grains. That gives it a thick enough texture that you can then put it in a fine yogurt strainer, or fine cheese cloth. Stick it in the fridge and let gravity do it’s thing until the whey is no longer dripping out. You will end up with a VERY thick yogurt type of consistency. At this stage you can add all the same things in it as you would yogurt for a tart and healthy snack/meal (fruits, grains, etc). I like to mix some dried or fresh mint into my kifer cheese, then mix it with fresh berries, and this also goes amazingly well with grilled peaches! To make it even thicker, transfer your fine strained batch into a larger mesh strainer or cheese cloth to drain even more whey. This will give it the consistency like a cold brick of cream cheese. At this stage you can do all the same things as I mentioned, and even substitute it for ricotta in cooking/baking! I have used it in lasagna, it’s delicious!
@-.Steven
@-.Steven Месяц назад
@@WolfsToob Thank you! I always double ferment my kefir. 😋
@ksac35
@ksac35 Месяц назад
This looks great I’m going to give it a shot
@TJSawyer
@TJSawyer Месяц назад
During tomato season here in MN (long time from now!) we have caprese with our dinner every evening . Looking forward to saving some $ this summer. Thanks for this recipe/idea.
@SeriousKeto
@SeriousKeto Месяц назад
We do caprese all the time here too with tomatoes and basil from our garden. That first tomato won’t show up until mid July here in neighboring Wisconsin.
@ExpectMiracles55
@ExpectMiracles55 19 дней назад
I'm in Boston area and make Caprese every dinner in the summer months. I love Trader Joe's but it just lost a perennial fresh mozzarela buyer from now on! :o)
@julieoelker1865
@julieoelker1865 Месяц назад
Looks delicious! Maybe I'll finally cook something.
@RoquetSynce
@RoquetSynce 18 дней назад
This is a wicked recipe. Cant wait to try it! (and thanks for the metric conversions :) )
@JewishKeto
@JewishKeto Месяц назад
I will definitely try this for Passover.
@LoreleiLee53
@LoreleiLee53 Месяц назад
I am shocked at how easy that looks. I'll be trying it this weekend!
@toddshook1765
@toddshook1765 Месяц назад
Chickens love the whey, also. Great tip for tomato plant. We have been using cheese cloth; only thing is you can wash the cloth just don’t put in dryer. The fibers tighten up. Let air dry. Thanks for sharing.
@SeriousKeto
@SeriousKeto Месяц назад
You’re the second person to mention chickens. I wish I could have some.
@spicencens7725
@spicencens7725 26 дней назад
Eassier than I thought! Salted to perfection & has that shiny glaze! I'm on my 2nd hour in the fridge to shape & cool! 497 gms or 1.1#. Whey cool!
@kensmith2839
@kensmith2839 Месяц назад
Thanks for another excellent video.
@sandrapysher9251
@sandrapysher9251 Месяц назад
What a great video. Thank you!
@rancancookcanoy9768
@rancancookcanoy9768 2 месяца назад
Steve very interesting. Will have to try this. Thank you for sharing this recipe. Have a great rest of your day and week.
@SeriousKeto
@SeriousKeto 2 месяца назад
I can tell you that the next time I make the bacon weave meatloaf, this is going in place of the cauliflower. 😉👍
@rancancookcanoy9768
@rancancookcanoy9768 2 месяца назад
@@SeriousKetoSteve that is a great idea. Wonder what it would be with the cauliflower and the mozzarella ball stuffed inside the cauliflower. Kinda of like a turdunken. Looks like an experiment to me. Take care.
@gabrielsyt
@gabrielsyt Месяц назад
I never knew how mozzarella is made so this was a great learning experience. Thanks for sharing, Steve!
@WolfsToob
@WolfsToob Месяц назад
FYI, this is not how most mozzarella is made. Typically, mozzarella is made with some kind of rennet, whether that is made from vegetables, or comes from animals (cows specifically). Using vinegar is a great DIY alternative, and produces a pretty darn good result with just a slightly different taste (it’s a teeny-tiny bit sour because of the vinegar). The vinegar method is also a lot easier and more fool proof than trying to properly portion out rennet, which can be finicky to get right.
@cw1626
@cw1626 Месяц назад
I love making cheese. Can't wait for good tomatoes in Wisconsin! Thank you Steve. Always good content! You and terry have a great weekend! Love the blossom rot tip also. Great info.
@SeriousKeto
@SeriousKeto Месяц назад
Sadly, we're still several months from tomatoes here. I'm itching to start planting, but the danger of frost is still lurking...
@patriciamartines8053
@patriciamartines8053 Месяц назад
Thank you. I will try this.
@PursuingBetterHealth
@PursuingBetterHealth Месяц назад
Great recipe! My flock of chickens love whey.
@crystalmayfield1692
@crystalmayfield1692 Месяц назад
I love this. I'm going to make it soon. 😊
@joannsmith9
@joannsmith9 Месяц назад
Great video. I will try it
@marywiggins7411
@marywiggins7411 Месяц назад
Wow! Love love this!!!
@pjdaymom
@pjdaymom Месяц назад
I am going to try this!
@kristenreed4586
@kristenreed4586 Месяц назад
Can't wait to try this!
@samijanekasper8162
@samijanekasper8162 Месяц назад
🤯I know what I'm doing this weekend!😅 Also, Thank for the gardening tip 😊
@paulgs3273
@paulgs3273 Месяц назад
I've tried a coupled times by other methods, and never managed to get great results... but that microwave tip is gold, real gamechanger. Thank you for sharing such an amazing lesson.
@nildaaimini1954
@nildaaimini1954 27 дней назад
Thank you for your recipe I will do it ,I live in Buenos Aires
@danapassero2232
@danapassero2232 25 дней назад
Im going to try this Thank you!!!!!!!
@aileenrivera5747
@aileenrivera5747 17 дней назад
Looks great thanks for sharing
@robertclevenger697
@robertclevenger697 Месяц назад
Looks delicious 😊
@Teocpo88
@Teocpo88 Месяц назад
Wow… thanks. Might try it
@lucystot2278
@lucystot2278 Месяц назад
Thank you for your recipe, it is very interesting and easy. I will definitely try it. I saw on RU-vid, maybe six month ago, recipe to make cream cheese in instant pot by 2krazyketos, and I completely forgot about it. Now I will make both. Thanks again.
@myrrhsolace5875
@myrrhsolace5875 Месяц назад
Aloha from where a gallon of milk can run ya $8…. some places, it just makes more sense to buy the cheese. But I love learning how to do this!
@brusso456
@brusso456 Месяц назад
I can buy mozzarella at the store for $3.50 lb, a gallon of milk is $3.60 (you can get 1 lb-1.25lb of mozzarella out of a gallon of milk), you may get better tasting mozzarella but save no money.
@anna9072
@anna9072 Месяц назад
I’ve got my own sheep and goats, which I milk. Spoiler alert - this probably won’t save you money either, unless you have enough land to support your animals without buying hay, but it’s much more fun. I also already make cheese with vinegar and salt, but the texture is nothing like mozzarella. I’m looking forward to seeing how he achieves this.
@khbow2810
@khbow2810 Месяц назад
😮 that’s crazy! But I know milk has to be shipped there.
@TracyKMainwaring
@TracyKMainwaring Месяц назад
It's pretty expensive in Canada too, even though it's all Canadian milk. 4L is 5.68Cdn, or $4.15US. Still not $8 though!
@anna9072
@anna9072 Месяц назад
@@TracyKMainwaring depends on where you are. I live on Vancouver Island, and milk here is around $9/4 liter.
@rikcrampton
@rikcrampton Месяц назад
I have a yogurt strainer I use to make Greek yogurt. I can’t wait to see how it works for making mozzarella. It will definitely get all the whey out of it. Thanks for this easy recipe Steve!
@SeriousKeto
@SeriousKeto Месяц назад
I’m not sure how the Greek yogurt maker will work if you want it to get past the cream cheese phase. Please let me know how it works out.
@rikcrampton
@rikcrampton Месяц назад
​@@SeriousKetoI leave yogurt in the fridge several hours and it comes out in one solid clump. I don't know why mozzarella wouldn't do the same. We are going to find out!
@NickByers-og9cx
@NickByers-og9cx Месяц назад
Is your strainer one that has a spring loaded pusher on it? Interested to hear how it turns out!
@LaurieH57
@LaurieH57 Месяц назад
I make my own Greek or Icelandic style yogurt and have a yogurt straining bag. This will be easy peasy and I can’t wait to try it. :)
@esther.f.g
@esther.f.g Месяц назад
I have made cream cheese but not yet mozzarella, I am going to try, it will be perfect with some olive oil, salt and fresh tomatoes
@JulieMelberg
@JulieMelberg Месяц назад
I had no idea it is that easy! I'll try it!
@SeriousKeto
@SeriousKeto Месяц назад
Something about making your own cheese is pretty cool, in my opinion I hope you enjoy it.
@susanbuck1327
@susanbuck1327 Месяц назад
As usual, excellent video. I have a couple of nut milk bags that I purchased a couple of years ago or so when I was making the Greek yogert with my Instant Pot (thanks to 2KrazyKetos for the recipe). I found out just how simple that was to make. I am looking forward to making my own cheese now. Thank you.
@allyfrasier6306
@allyfrasier6306 Месяц назад
Can't wait to try this! 😊 Thank you.
@SeriousKeto
@SeriousKeto Месяц назад
Today, I'm going to try breading some slices and air frying them. This may wind up being this Friday's video if it turns out. 😉
@allyfrasier6306
@allyfrasier6306 Месяц назад
@SeriousKeto Oh! Awesome 👌 Hope to see how it works out in another video. Great idea! I don't have an air fryer, but I might try this in the oven. I'm planning to try your mozzarella recipe tonight. Hope it's as simple as you make it look!
@johnwoodard8717
@johnwoodard8717 Месяц назад
Pro Tip: BBQ Guys use simple cotton gloves under Nitril gloves to create heat protection. I use it all the time when I'm smoking or grilling, or even when carving up a chicken or turkey.
@SeriousKeto
@SeriousKeto Месяц назад
Good idea.
@sallyjones9144
@sallyjones9144 Месяц назад
Awesome! Thank you!!🙌
@BlessedWifeNMom
@BlessedWifeNMom Месяц назад
I will try!
@suannenelson518
@suannenelson518 Месяц назад
Steve, like your channel so much! Could you review some Keto sourdough bread and/or try a sourdough bread recipe? Thanks!
@BlackTieKitchen
@BlackTieKitchen Месяц назад
Super interesting! Ive made Paneer using the same process, but you usually press as much liquid out while it's in the cheese cloth for a few hours. BUT if I put on my wannabe-scientist hat, I think the melting and working of the cheese is what gives it that smooth mozzarella texture, probably something about realigning proteins and fats. Seems like it's time to do conduct a few experiments...
@esther.f.g
@esther.f.g Месяц назад
may be a new video with that paneer cheese?
@randominternetprofile8270
@randominternetprofile8270 15 часов назад
Definitely trying this. I've been doing the citric acid/rennet method and dealing with scolding hot whey shaping the mozz. This seems much easier and less messy.
@SeriousKeto
@SeriousKeto 7 часов назад
Rennet and citric acid is a pretty time consuming process, at least in my experience.
@jenjabba6210
@jenjabba6210 Месяц назад
This is a fantastic video!
@jcalabre1313
@jcalabre1313 Месяц назад
I'm new to the channel. I just tried making this recipe and it came out very nice. I followed the recipe exactly. The cheese was a touch sticky, but tasty. This was the first time I've ever tried making cheese of any kind. It was quite easy. A question for any experienced cheese makers out there: Since I have a tree full of lemons, could I substitute fresh lemon juice for the vinegar in this recipe and, if so, how much? Doing some searches said that lemon juices is between 10-20% less acidic, so would I try using 10% more lemon juice than what's called for in the recipe for vinegar? thanks.
@corrinejacobson9232
@corrinejacobson9232 Месяц назад
Thank you for this video
@danpost4755
@danpost4755 Месяц назад
Great video, Steve!
@bonnizan1
@bonnizan1 29 дней назад
excellent love the tips
@Ginnylarsen
@Ginnylarsen Месяц назад
Gotta do this!
@jeangurnee
@jeangurnee Месяц назад
Almost 300k! Love that you can use the whey for food growing.
@SeriousKeto
@SeriousKeto Месяц назад
It's also supposed to be great for brining chicken (a suggestion I'm testing today before throwing half a chicken on the smoker).
@jeangurnee
@jeangurnee Месяц назад
@@SeriousKeto Hmmmm, can't wait to hear how that comes out. I am making chicken bone broth, wonder if that would be ok to add in?
@larapollock4510
@larapollock4510 Месяц назад
Craving it now!
@deslocc124
@deslocc124 Месяц назад
Thanks.. Great recipe..
@starlightone6948
@starlightone6948 Месяц назад
Looks so good ❤️🇨🇦🐕
@kayedico4943
@kayedico4943 Месяц назад
🤗 Hi Steve, OH MY GOODNESS I am so excited about this 😁 Mmmm Pizza crust made with ground chicken, homemade marinara sauce, fresh basil and 😁fresh mozzarella ❤ Yes Please! I didnt know how EASY it is. Thank You for your awesomeness👍 Grace, Peace, Prayers, Big Tight Hugs,Much Love❤ & Holy KiSseS to you all ❤
@lindakootz4488
@lindakootz4488 Месяц назад
Wow! Who would have thought?
@prbnstn7538
@prbnstn7538 Месяц назад
Great idea! Should save me some money. Also looks like the nut bags will be a more convenient (because reusable) option than cheesecloth. I can also use them for squeezing liquid from daikon radishes when I make fake potato hash browns.
@SeriousKeto
@SeriousKeto Месяц назад
That’s a great idea!👍🏻
@bettyblu8115
@bettyblu8115 3 дня назад
If you add the salt after you cool the cheese, it will help with the texture. Great video!
@sandys.1891
@sandys.1891 20 часов назад
This is a nice method to learn. If times get hard and rennet is impossible to find we can still make mozzarella. TY. Also adding a tablespoon of whey to homemade mayonnaise will significantly lengthen the lifespan of your mayo.
@SeriousKeto
@SeriousKeto 19 часов назад
Great tip. 👍🏻
@tacder1
@tacder1 Месяц назад
for a bag/cheese cloth I use a 5 gallon paint strainer bag. I have several that stay in the kitchen. I use them for straining honey and cheese. to clean throw in the washer
@SeriousKeto
@SeriousKeto Месяц назад
That works too.
@anitaking9584
@anitaking9584 4 дня назад
Wow the value in this video wow!
@warriorpoet9629
@warriorpoet9629 Месяц назад
Good to see you. For some reason you have not been coming up in my feed. But I’m glad you are back.
@SeriousKeto
@SeriousKeto Месяц назад
I never went away, but it's good to have YOU back. 😉
@warriorpoet9629
@warriorpoet9629 Месяц назад
@@SeriousKeto ❤️
@kimroesing381
@kimroesing381 Месяц назад
My husband has wanted me to make mozzarella, perfect timing. What is the composter you have, I don't like mine it is too difficult to empty. Thank you.
@karwood7
@karwood7 Месяц назад
I tried it, really good...thank you. Question how long does the way last as a fertilizer? Thanks Steve!!
@SeriousKeto
@SeriousKeto Месяц назад
I don't fully understand your question. I just split the whey between my tomato plants whenever I have some.
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