Real Mozzarella From Powdered Milk 

I like this guy. He makes the same mistakes I do. Turning on the wrong burner or forgetting to turn it on. He also has the courage to leave it in and not edit it out. I love it!!

My mum always made her own Mozzarella cheese. She would wrap the cheese in cheesecloth, pull up the sides to enclose it and give it a squeeze to remove the excess liquid and whey. I love you made this video. Making Mozzarella cheese from powdered milk, once something most homemakers knew how to do, is a lost art. Thank you!

I live alone and am disabled. I can never get through a whole quart of milk without it going bad. I also cannot get out in bad weather so I started using the non fat powdered milk. Worked like a charm. I've even made only 4 oz at a time for my tea. So, when I saw this video I was amazed and tickled pink. Look at that, I can make my own mozzarella cheese. I will definitely try this. Your video was a treat to watch. The alcohol added in the beginning, the wrong burners, hot hands...oh my. I was enjoying this so much. Laughed enough to concern the Chihuahua. Thanks so much for this very entertaining recipe. :-D

Those hands are from years and years of honest toil-it's ingrained into his skin and nails- all I see is a hard working man who has a hilarious sense of humour- not every guy has to have a weekly manicure and pedicure -they don't have the time in between a heavy workload-I'm a new subscriber and I look forward to seeing more of those hands 😄👑👏🏼🙏🏼

This was the most genuine, most complete, most detailed, most helpful video for a newbee in the cheese business. If other viewers bothered to view other videos they wont find tips like how rennet ends up dead after 20 mins or the importance of heat for elasticity and kneading to get the Mozzarella leathery texture. thank you very much ... we need such dedication and honesty in DIY videos.

Almost 57 years and I finally know what miss muffit was eating

great piece of work. In my country no non pasteurised milk is allowed to be sold and therefore this work of yours comes in just as a great news !!

What the hell am I doing here, and why did I just thoroughly enjoy 40 minutes of a video that made me wish I lived a simpler life? Ach... I need sleep... and a life upgrade.

I have been a chef for many years and never have made cheese...I followed your recipe! I am wowed...thanks for the details. By the way I changed one thing and used some cheese cloth. You are the coolest. Wish I could buy you a beer and we could talk about making that!

This is fascinating . Cool thing is, he's honest, and you can control the ingredients. Just 4 simple easy to find things. A lot of patience.

"My name is Tom Bodett; we'll leave the light on for you." Motel 6 Lol

Hello from Melbourne Australia 😉 I loved every minute of this and now I want some of that Polish liquor! lol 🤣 I started making some basic cheeses when I was a little girl after seeing a cooking TV show here where the chef made some cheeses using milk and rennet tablets. There was no stopping me after that - and no interwebz for me to check for a handy dandy tutorial such as this. Then I moved on to making homemade yogurt, overnight oats, I'd make face masks from oats, yogurt and honey. It's honestly so much fun to make things ourselves instead of buying everything store bought, usually made by machines. All of our own positive and loving energy goes into those home made goodies and then we get to share them with family and friends and they get a nice feel-good hit of something made with our own hands and lovely positive vibes. Just tonight I made delicious creme caramel. Life is good 😍

I'm part Polish,,I'm sitting up with Insomnia as the sun is coming up, pretty unhappy. When he said Gotdamn ya gotta love those Pollack's. HA I busted outloud laughing all by myself! 🤣

Thank you for taking the time to do this. OMG the amount of complainers! 1) Who gives a crap about the fingernails. It’s his cheese and he’s eating it. You can clean your hands properly before you start your own cheese. 2) Yes it’s a long video because there’s lots of steps! Do you want to do it right or do it fast? You can’t have both. 3) Unless you’re deaf or attention deficit, he answers pretty much every question you all have asked in the video! 4) You haters, don’t need to watch! There’s millions of other videos on RU-vid that you can bitch about. Get a life.

I really enjoyed your video, great idea. I just wanted to explain that ricotta means "recooked" in Italian, and the reason it is applied to ricotta cheese is because it is a "secondary process" performed after you remove the first curds, using either rennet or an acid as a coagulant. That first curd removed and placed in a sieve to drain off any whey is in fact a cottage cheese, not ricotta as you said. It is the leftover whey that ricotta is made from, usually by adding a little fresh milk, then bringing it to a "very" gentle boil [recooking]. If no ricotta begins to form and float on the surface, then a small amount of vinegar or lemon juice, or even kefir is added to force any added milk to form a "secondary" curd of ricotta [because the "first" curds of cottage cheese were removed in the first step above]. Gently stir to not break up the ricotta, for ricotta is a very delicate curd at this point, and when the whey is as clear as it gets, you use a sieve to pull out the ricotta and place it in a another sieve or a cheese basket to drain the whey. That's your ricotta done in the sieve right there. I grew up making ricotta, which my Italian grandmother and my mother taught me the recipe as a youngster. In fact, I'll ring my own cowbell to state I was the first person to pioneer making cheese with kefir way back in 1980 using milk from my own Goats. This is my webpage on the topic with recipes, which I hope you do not mind me sharing here: users.sa.chariot.net.au/~dna/kefir_cheese.html

A man that drives a tractor and makes his own cheese. Will you marry me?

1/8 c. lemon juice may be substituted for each 1/2 t. citric acid in cheese making (reduce other liquids in recipe to compensate for the extra liquid). Also, 1 T. cream of tartar may be used to replace 3/4 T. citric acid in recipes. (as per internet)

Deep voice, making cheese and fixing stuff.....what a man 😍

I’m thoroughly impressed. I really liked that he knew where to find the ingredients in the store! Saves me a lot of time as I will be trying this. Thanks for all the experiments to get this cheese perfected for us. Powdered milk,amazing!

That has to be one of the best 30 second opening parts of a video ever

I actually really liked this video, it captivated me from start to finish. Well spent 37 minutes. Thanks.

He sounds like Tom Bodett, "We'll leave the light on for ya!" Thanks for sharing this recipe!

I know this is really old. I so enjoyed watching this. Brings back so many memories of my cheese making days. Messaging my friend to pick me up some powdered milk and rennet on her way home from a mini vacation. Too far for me to go, 90 miles round trip, and stormy roads right now. I started making cheese when the old Organic Gardening and Farming magazine came out with the how to in 1976. And YES I saved that magazine all these years. Made so many pounds of cheese. No longer have my cow to milk. Gave her away many years ago due to arthritis in my hands. :( When I had her of course I made the 5 gallon batches. This looks manageable to me and kneading that warm cheese will feel great on my always aching hands. Will watch this a couple more times taking notes next time. Would make great little Christmas gifts. That is if I did Christmas. But I can Christmas myself. Thanks for sharing this with us. Came here to watch the cast iron pan cleaning and seasoning then just kept on watching other videos.

He’s a Jack of all trades. He can joke, cook and replace motors all at the same time. B R A V O 👏👏👏

"This would probably go a lot faster if I had actually turned on my heat here." 🤣🤣🤣🤣🤣🤣🤣🤣🤣

We always poured it into the strainer that was lined with a fine linen cloth and squeeze the whey out by twisting the cheese ball while in the linen cloth. Love your video!

Well you had me at « ...but before we start, I gotta got put the starter back in my tractor » because , let’s face it : if you’re going to make modza from powedered milk, you can only really give your trust to a true renaissance-man to show you the way. Plus, you have a fantastic radio-friendly voice Dude. Thanks for the entertainment.

I came here to learn how to make cheese, but learned something far more important...$8 is a cheap price for fresh Mozzarella...great video!

I am truly impressed at your ability to stir two things in opposite directions! 👀🧠

POWDERED MILK WORKED! Tried with others but this one tasted the best. Thank you. Cheers

Great info had me laughing out loud even had a tear or 2 from the chuckles, need more people like him around. Not afraid of showing your mistakes and making jokes just pure Awesome.

What is amazing to me is how much milk it takes to make such a small amount of cheese :O No wonder why it is so expensive when you buy it at the store!

*Before I commented, I thought I would try my hand at making mozzarella cheese with your recipe, and it turned out wonderful. This was an excellent detailed instructional video, and I appreciate you taking the time to share it. You put a starter on a tractor, made cheese and edited a video for RU-vid, and that was probably just the beginning of your day. You're just an all around hard working man...multi talented. Hard to find these days. Thanks for your hard work and time. Subbed and liked.* *Edit* _I've had so much fun with this thread._

OMG, your narration is hysterical! I love how your personality comes through, and it's not just another boring tutorial.

“Canadia”?!!!!? 😂. Love this guy. Love this video. Love his information. Thanks so much!

Wow I’m a chef . And that impressed the shit out of me glued to it . with the amount of knowledge and common sense ( not so common ) you picked that apart and made it work...... that’s a Chef.. fantastic!

There was something so relaxing about watching this, and I learned so much in the process - your sincerity and warm personality really shine through and are such a refreshing contrast to all the generic forced "influencers" online these days. Please keep up this wholesome work!

Soon as I seen the starter and he poured the glass of liquor , I immediately liked the video.

I mean... this is one of the coolest and most informative videos I have seen on YT in quite a while. Thanks so much for sharing, mistakes and all! And of course, I'm going to try this.

This is a fine, informative video. If I had only the recipe and instructions, I probably would not have tried to make it; now, thanks to you, I'm about to get myself the ingredients! Thanks much.

This popped up in my recommendations lol. The title was too interesting to pass up.

Bravo! You had my full attention for the entire 37 minutes 28 seconds, not an easy feat these days

Very amazing. Well done. I did not realize how many steps it takes but you have certainly perfected it. Thank you for taking the time and for sharing.

Who would have thought it could be made from powder milk! Amazing vid. Love it!

Wow! Some people! You know, they assume everybody can just jump into their SUV’s and go to the corner supermarket for cheese, milk or some other daily staple or even access to an auto shop. Some of us live way out in the country. Some of us have to drive 5-10 miles, one way to the nearest country store and in the winter you get snowed in!!! Well luckily if you stock up on powdered milk and butter (I do!), we now know how we can make some cheeses! I also make our own bread and tortillas, and many other things so many people take for granted. Chill people, not everyone has the same conveniences! And I loved my grandpas old, stained and calloused hands! Wish he was here so he could hold my hand again!

"The key to any recipe is alcohol" Truer words have never been spoken.

his is such a great tutorial. You're very easy to listen to. I loved the "wrong burner" issues. lol. Great job! I will use this when I make my own. I do make my own yogurt all the time.

I LOVE IT!!! Hope your tractor can keep up ! Just wanted you to know I laughed out loud for a while, and I really, really needed that today. Thanks!

Thanks for sharing how to use powered milk to make cheese. I have a 90lbs of dry milk on hand.

Your video was so entertainingly detailed and informative, I wasn't bored for even a second. Thank you.

What an awesome teacher You are. I was not interested in watching someone make cheese, but thought it might be something I might need to know. After this I believe I can do this. I thoroughly enjoyed watching every minute of this ty so much

I’m doing this on a quarantined day. Lol tired of cleaning.

That’s great info! Now that prices are through the roof in my country, my family will be able to eat pizza more often and not feel guilty about food ingredient cost.

Thank you for this awesome video! I will NEVER complain about the price of mozzarella again!

Oh, I'm so going to try this! Hoping the dry milk I already have will work. Thanks much for the humor and thoroughness.

I normally don't like cheese or milk but you have inspired me to make some cheese just to taste it.

He even mentioned which section in supermarket to those things.!!well organised kinda Mc Gyver+gordon ramsey+martha steward roll into 1. Thanks man!

Thank you very much for taking the time to educate those of us who appreciate learning new cooking techniques. I think you are brilliant and very kind to share your knowledge.

I tried making the cheese the way you did in the video. Aside from my using just a tad bit too much butter and burning my hands while stretching and kneading the cheese and forming it into a ball I think it turned out great. Thank you for giving me a good start to work with and improve. I think next time I might work on adding just a hint of smoke flavor to it. I’ll let ya know how it comes out.👍🏼👍🏼

I enjoyed that so much. Thank you. Your presentation is delightful. I came across it by accident and now I've got Junket and citric acid on my grocery list.

Thank you for showing how to make it with dry powder milk. I learned a lot and it's a long process. I appreciate you explaining the process too! :)

If you add more rennet to the leftover whey.. you wind up with ricotta cheese - ricotta literally means re-curd

This is a terrific video. I love that you let normal interruptions, and silly mistakes show on it.Learning something and enjoying the teacher makes the recalling easier. I did make the recipe the way you said, but my interruptions made me leave the curd draining untouched for about 2 1/2 hours! 1t wouldn't form into a ball even warmed in the micro, but it's really good, and the whey makes a good protein supply that I have a hundred different uses for. Thanks so much for doing this video! Make many, if you can. I'll get around to watching each one!

Thank you so much, I believe that I've learned a lot. I think I found where I was making some mistakes in my own cheese making and can't wait to give it another try this weekend

I love, love love this video...you are a great teacher...to the point, covering all the details. Thank you for sharing your knowledge and technique. Will definitely try this.

Have no clue why I'm watching this but thanks for the great instructions! Now I'm going to try something new.

All steps shown and explained! Times could get hard here soon, and this could mean a special treat could be in store during thin grocery days. I have several pkg of powdered mild so this is awesome! Thanks... getting some rennet to have on hand and giving it a try! A real cook doing a real job! Gotta Love this video! haha.

Thanks for the best, most entertaining and educational video EVER!!! Your dry humor reminds me of folks back home in Minnesota. Thank you for posting this video. I look forward to more.

That was very informative and interesting to watch. Will try this with the grandkids

Thanks for making this video, I enjoyed the whole thing. You were very informative and very clear about exactly what to do.

Thank you for this! I have powdered milk but no cheese due to the shortages. This video is ideal and if I didn't know any better, it was narrated and demonstrated by my own father. Thank you so much for being REAL!

I've used the whey in bread making before. Makes a nice, soft loaf.

Unbelievable,from powdered milk, that’s incredible,nice job .

Great video! I didn't think to add butter to the milk, but great idea! Very thorough video, great for newbies, and I learned a couple of things too! Great info! You can also make ricotta from the whey. I've read somewhere that ricotta somewhere means literally "to reheat". You cook the whey, strain it through fine cheese cloth (or a fine cloth canning strainer, or even a flour sack tea towel inside a strainer works fabulous) to catch the small curds, hang it to drain & add salt (& herbs &/ or spices if you like), and it's really good stuff! Knead in the salt, then the herbs, you can crumble it by hand if you want, put it in a container, put it in the fridge & enjoy! You can then drink the whey too! (Just like protein powder, as I think this is what they make it out of, so we drink ours! It taste good too! You can add salt, or you can put it in a blender with fruit, or whatever you like, or drink it plain. It's great with cereal too! I hope you'll try these if you haven't yet! There's no waste when making cheese (or doesn't have to be). If you use a tea towel to strain your mozzarella, you probably won't have the tiny curds left to make the ricotta, and you can actually get about twice the amount of mozzarella cheese... I like to make both at once. Great stuff! Yum! We need more guys like you around! :)

Dude you are awesome. Since my mom started cancer treatments I have been trying to learn more to be able to stand on my own. This is a really good video. I'm gonna try this. Thanks.

Very cool, a renaissance man wish there were more of you around!! Loved your video, very informative, I subscribed. Keep up the good work! I will be making this in the late fall or winter, after all the disgusting heat goes away in Nc and I feel like really cooking something!

This is a wonderful recipe i made it and it was just Real Mozzarella cheese! 😊 Thank you!

Okay.. You are so funny and clever. I’m at the end of the video and I am still laughing at the pollock joke. Keep up the great job

You do realize you are a chef . Only a chef has that kind of passion and that level of intelligence to understand food chemistry. It’s a hard job and not many can do that. That’s a true natural talent and highly sought after. I would follow that path. Just wow get ride of the tractor. With the most respect thank you Chef.

Love your deadpan delivery and watching you do different jobs with both hands. Also love that you kept either forgetting to turn on the stove or turned on the wrong eye!

Me: i didnt know alcohol was needed to make.... oh it's for the cook lol.

I tried it and whilst no the best tasting cheese I've had it was definitely proof of concept and made a very edible chewy mozzarella. Great job.

This is a great video!! Very informative without the silliness I've seen in so many. Thank you!

Sniff, sniff makes me want to burst out in tears. ALL that effort for such a tiny piece of cheese...I can eat that piece in one sitting, NO PROBLEMO! Bless him...what a guy! !!

Before finishing the video I thought - this man is making way too much cheese.. it turns out it’s only a little more than a regular pack we get in the UK. Great effort thanks for the video:)

absolutely enjoyed watching this....but wow, so involved. Thanks for taking the time and sharing!

This has got to be one of the best videos I've seen on RU-vid. I wouldn't have the patients if I tried. Thanks.. great video. Cheers🥂

Not only most enjoyable to watch, but general science lessons along the way also.. THANK YOU I made my hubby watch this: Pointing out that a man CAN do mechanics and be handy in the kitchen also.

Thank you for doing this. It’s the first time I’ve seen cheese being made

Hey...any man who can fix a motor & make cheese... Needs me for a neighbor...I'll bake the bread & you bring te cheese !!! TY for showing how to make this...looks Yummy !

Just found your channel and I have to say out of all the videos on here for making mozzarella cheese this is the best. Thank you so much.

Ty. Going to make some. Good thing I already did my starter and alternator last week. Appreciate your time and again thanks. Good day for me cause I learned something

"What a great recipe, I just wanted to thank the Chef for his amazing creation and sharing it with Us..!

Good to see another who doesnt give up on a garment just because it has some wear on it. Clothes dont get that worn out because they are uncomfortable!

Wow! What a great Christmas present! Will be especially appreciated by my Italian family! Thanks.

Thank you so much. I loved the details of every step and the slow pace. I'm going to do this tomorrow morning when the house is quiet. I'll have to use powdered full cream as its the only thing milk I have in the house presently.

My goodness you are informative and hilarious at the same time!!! love it!

Thanks. I watched your video twice. The second time I took notes and I tried your method. Yum um is all I need to say to let you know how well your method worked out. Wisconsin look out here I come with my own cheese factory. Lol just kidding.

You are a hoot! I have a friend who is a diesel and automotive mechanic AND he cooks from scratch AND his voice sounds almost identical to yours! I've subscribed to your channel and plan to enjoy your videos as often as possible.

Good lord! Just found this and it's official, I love this guy!