Oh yes I forgot: I find the hostess to be well spoken, polite, humorous, definitive, and I am so happy she has no music no monotonous musack in the background which drives me nutty and also detracts from the learning experience. Well done a good educator.
OMG I am Greek and wanted to make Feta but milder. I made it last night and I can tell you, I used Lipase found in goats stomach giving the cheese its flavor, culture, animal rennet and it hung for about nine hours because I feel asleep. When my hubby and I opened cheese cloth, we had a lush beautiful ball of cheese which we cut and salted. A few hours later, the flavor was incredible and I stole a few pieces for my salad. LOL The rest went into a salt brine and refrigerated. We always kept and keep Feta in brine in huge chunks in our Greek Regrigerators LOL and take out and use when needed. I used store bought milk of course with cacium cloride. I also looked up products from Hoeggerfarm and found prices reasonable although I have not looked into shipping costs. I have prime at Amazon. Years ago, with eight children, living on a farmette, or gentlemen farm, I had loads of milk from Annie my goat but little time with my kids or children. LOL Now I have no goats, kids are gone and I can make cheese, and everything else with some success and some failures i.e. candy making nougat whew what a wreck too humid for me to succeed here in western cloudy moist Pa. I am going to see if I can buy one of the books featured here. I am an idiot posting this on Mozzarella but I am making this today.
I just got done with this recipe! Easy,easy, and I have NEVER made any kind of cheese. My family is totally in love with this cheese, it took me about 2 1/2 hrs, from start to storage time. Thank you, for clear easy directions. I did use Junket Rennet, 2 whole tabs, but since you said results could be inconsistent, I will get the cheese maker rennet. I also used an other YTer's tip, being, to bring milk up to room temp, I did and started my water pot earlier, and it went super fast.
Yes, I have had small curds, medium curds and curds that clump. It really does not matter the size of the curds. Whats important is how they turn out once you have heat treated them. This is one cheese that you have to take completely to the end to know if it turned out right.
I apologize if it seems that I am not responding to comments on these videos. Hoegger Supply posted the videos as well as filming them. Since I am not the original poster of the videos I did not realize that I now have the ability to respond. I do not personally have a web site. I believe that Hoegger is either going out of business or is out of business. Their phone number has been disconnected. I will try to remember to get on here and view comments on a regular basis so that I can answer any questions that you might have. If anyone would like a copy of A Cheesemakers Journey or Goats Produce too! Both books are available on Amazon.
I attempted to make your mozzarella twice the first time I kept putting it in the microwave but never was able to get it to stretch. It did how ever make a great ricotta so it wasn't a total loss, plus I always drink the whey it's great with a little chocolate syrup taste just like a Yoohoo drink. I am thinking that my problem was probably the wal mart brand milk I was using. What do you think?
Hi. Thanks for the great video! Mary, you mention the double boiler is preheated, but do not indicate what the temperature should be of the hot water bath. Do you preheat that water to 88 degrees? Thanks much!
Hi Mary Jane, I don’t know if you are still making cheese, or milking goats, but, I’m planning a cheesemaking day at a family members house in Charlotte Mi, and am looking for goats milk, do you know of anyplace I could get some?
hi.........i watched lots of lots of video of making mozzaralla cheese.....i use same method.......... but i ended up with soft ricotta only..........can u tell which part must take care in making cheese process.....
i had successfully reached to the step of making the curd... but after that.. the mozarella did not have any stretch.. i mean there were small balls joined together... which did not had any stretch.. i m really very dissapointed... i almost repeated ur recipe 5 times.. and wasted around 5 gallons of milk... please suggest how i could make mozarella.... i m waiting for ur reply..... Thank you! :)
I did everything just like in your video, and like they did in the cheese class I took, but I see that your curds are small chunks. My curd always clumps, no matter what I try. Do you ever have that trouble?
I have the cookbook and the recipe is different than the one demonstrated. Also I thought the curds were ready but it became stringy after I cut it! What did I do wrong?
I did exactly as the video till I put it in the microwave it just melted and did not hold I am very upset as I took 2 galllons of milk, I hv made mozzarell many times but wanted to try ur recipe, I usually put 3 tsp of citric for 2 gallons but u said 2& a 1/4 for 2 gallons so I did not get the stretch :(
How do you store this cheese? I know that you can do a brine for some mozzarella cheeses will that work with this one? Or just wrapped in the refrigerator?
i tried first time today with 1/4 rennet tablet + 1 litre fresh milk + 1 table spoon of vinegar (cuz i don't have citric acid and temperature measuring), i failed cuz the curd firmed but very soft and collapsed after, i coudn't stretch...pls help me :-(
I think you are misinformed. Check it out on the internet. It is used by companies that make massive amounts of cheese to insure that they get a good set of the curds.
You cannot use it for making mozzarella because it will interfere with the stretching of the curds. Personally I do not use it at all. I use my own dairy animals and don't feel that it is needed. I can understand why a cheese plant would use it because they bring in thousands of gallons of milk from various farms and cannot afford to have a problem setting the curds when turning 20,000 gallons of milk into a big vat of cheese. Its an ingredient that the average home cheese maker can do without.
I cut in half the whole recipe to 1 gallon and ingredients It did not work for me and I am so sorry The only thing that I forgot to half was the water to dilute the citric acid, I had already added it and it was too late to rectify. It never formed cubes just curds I ended up with a dry ricotta 🤣🤣 Should the times of resting and temperatures remain the same when you make 1 gallon? Your comments would be appreciated I would like to get it right next time I will not give up! Thanks for sharing your videos
on other video's I have watched the time is the same, I alway's cut the recipe to a gallon of milk. also I cut the rest of the ingredents in half also. hope this help's Nicky
she is such a snob -- cheeseclothe is cheeseclothe -- might be made differently but to say the ones in grocery or hardware is for furniture cleaning is rude and biased
