Thank all of you so much for making this my number 1 video !! Wow..thank y'all for over looking the sound issues that I had with that first camera . I'm still in shock that this video has reached so many folks ..❤
Rennet needs special storage and cost more than citric acid. Citric acid also doesn't require the stomach lining of a nursing calf. The larger an animal is at time of butchering the more meat you get. All huge bonuses in my book for some cheese. Thx for doing this, filming it and sharing it with us. 👍👍👍👍👍
They do make plant based rennet as well nowadays (for vegetarian cheese making, and meat production related reasons as you stated) I can't remember the specific plant but it has the same compounds as rennet, just not as strong/much as a calf or lamb's belly Edit: One google search later... It seems most plant based is derived from the thistle/nettle family of plants such as cardoon thistle or artichokes. They soak them in water snd then do filtering sciencey stuff to get the rennet concentrate, and there is also microbial rennet that I'm just now learning about 🤔 The only issues with vegetable or microbial rennet is lack of consistency and potential for off flavors between batches and brands
@@cosmicbrambleclawv2 - I am so glad you shared this info for everyone. Thank you.👍👍👍. On a personal level, I have read about this. It is valuable info but for me, the lazy person that I can be, what struck me about the citric acid way is that it is less fussy, easier to find and also is a cost effective way of making your own cheese. Have a great day and happy researching and cheese making.
@@sheilam4964 of course ❤️ knowledge is made to be shared 😄 Im lazy too 🤣 I don't think I've ever even bothered looking to buy a bottle of rennet for anything I make (just homemade ricotta for now) cause citric acid we already have for canning things, or a small bit of lemon juice does the job as good as I need it done :D (I just have a lot of time spent watching videos on the subject 😂) And you have a good one as well ❤️
Great recipe! I would only use 1 gallon of milk for two reasons, there are only two of us, and I would hate to waste two gallons if I do it wrong. But for sure I will try this! Thanks for sharing this recipe!
She is right... this is a really good cheese for first time cheese makers. It really tasted good. Creamy and rich I added extra cheese powder. Thank you for this recipe I will be keeping it for repeated use.
Glad you enjoyed it ! It really is easy to make...and healthier than lots of store bought cheese . Thank you for taking the time to come back and comment ❤😊❤
OK! I am a long time cheese maker...from cheddar to parmesan, all kinds. I just made a half batch of this velveeta today (to see if I liked it) and I want to THANK YOU for this recipe!!! It's awesome. I will use half the citric acid next time because I don't think all that is needed (cows milk) and it gave the cheese a bit of a tart taste. Other than that, it is good!! I did add powdered cheese and recommend that for sure. Thank you so much...I appreciate it. I have two bricks in my fridge as we speak. SO MUCH CHEAPER than the store bought. ❤
I was sent overseas with the military and we wound up settling in the UK. We got by for the most part but 5here are a few things we miss for the ‘taste of home’ and Velveeta was one of them. This is a huge comfort. Thanks!
This is fantastically Clever... Going to have to give this a whirl..The recipe looks like it makes its own emsulfying salt ..what. Clever way to make a firm slicing cheese that also melts and doesn't separate.. the cheese powder adds in a aged cheeze flavor.. guessing without it more like a milder white American cheese.. all from a simple basic whole milk. I like this recipe as it adds a additional use option for a NO rennet aging process to cheese from a milk surplus.. or for us without a fresh milk source extending the shelf life on milk we just are not drinking..
I just tried it with 1 gallon of whole milk. It turned out great despite not having cheese powder to put in it for extra flavor. I didn’t get very many curds, but it may be, because my husband came in and started stirring the pot during the 30 minute resting period. Ugh! He has dementia so he just doesn’t know any better….ugh! But it still tastes great.
Thank you so much for this recipe!! I've been making cheese from my goat's milk for quite a few years & love it, but this recipe looks MUCH easier & quicker! I've also really struggled making a cheese that is more creamy & will melt. I am so excited to try this! Thank you!!! God bless!
You have inspired me to make this cheese. I only wish I could get my hands on fresh goats milk, for now I will just try it with store bought milk. It looks easy enough and I love the idea of home-made cheese. Thank you! I will be a new subscriber.
Thanks for the recipe..it seems a lot healthier than Velveeta. I need this for my chili rellenos soup. It appears to be about the same price....32oz of Velveeta is almost 8 bucks.
Your video popped up on FB and I followed it to you. I love this cheese recipe! I’ll be making it VERY soon! I’ve subscribed and look forward to seeing your other videos and those to come. Thank you SO MUCH for this video!! 👍🙏
Very cool. Thanks for making it look so easy. I want to try this with my daughter. She wants to learn how to make cheese 😊. I love your kitchen, so comfy looking 😻
I'm so glad i found your video. I have a lot of goat milk that i was trying to figure out what to do with. Im gonna do a small batch for my first because im gonna put it in canning jars and WB like i do my cream cheese. It should be safe for being shelf stable. Im a rebel. That's not an approved method, but it's my kitchen, my method. Thank you for the recipe. I'm off to thaw some of that milk.
Thank you for sharing this one, I love velvetta on everything, but the price at the stores has really gotten out of hand. You would think it made out of "gold" milk lol. You have a great day
Love your apron is there a link? Thank you for this recipe I knew Somebody had to know how to make Velveeta. Not being a cheese maker looks like I can do this❤
Thank you..its really easy to make...and delicious 😊 I have several different apron..Bought this online many years ago... I have bought a few from Apron Strings here on RU-vid. She makes great quality aprons 👍
Thanks for sharing your secrets with us......this will be my first time......I was just wondering where the extra 2/3 milk gets into the mix.......I listened 2 times with some interruptions, but just not sure......what if I leave it out of the mix? Ideas ???
I am wondering if this cheese can be made with A2 milk, a milk that does not contain the milk protein the milk protein that some folks, like myself, have trouble digesting. I am 74 and never imagined I could ever make homemade cheese; but, this recipe looks very doable to me. Thank you so much!
Not sure about A2 cheese. Aa long as it makes curds when you add the citric acid then it should work. This cheese was made with fresh goats milk. If it doesn't work with A2 milk you might could trt it with goats milk which has smaller fat and proteins than cows milk hope this helps. Thanks for Visiting ❤👍😊
Made this last night…just tried it. AMAZING!! Also wondering if nutritional yeast could be used instead of the cheese powder. Think I might try it to see.
I was wondering about that. Is the cheese powder used just for the color, or does it also contribute to a cheesy taste? Would using turmeric (which I like) give a different taste to the finished product?
Will you please clarify the amount of Baking Soda. In your video you say we need 1 1/2 teaspoons, but in your written recipe you wrote 2 level teaspoons. (I found the answer in the comments. I am looking forward to making your cheese, thank you for sharing.)
Very interesting to watch. Have never seen the Citric Acid added as a powder before - only dissolved in a little water first and then stirred in. Will regular Whole cows milk from the store work, even tho it’s pasteurized? Should I add some cream? I can’t wait to try this. Thank you. New subbie 😊
@@cozycottagehomestead I added some vinegar and heated it some more. As soon as I added vinegar it started to separate. The cheese is cooling. It tasted really good.
Really nice demonstration- thank you - i will definitely try this, soon! So helpful to know it doesn't become crumbly after freezing. Do you thaw it in any special way? Do you think that cow's milk version will be similar after freezing? Thank you again for sharing your experience with us 😊
Your very Welcome... This video was not recorded with the best camera when I started my Channel..But I'm happy that it's helping folks make some good homemade cheese . I just move cheese to frig the night before I need it . Should be about the same from cow's milk..Big thing is to wrap it tightly and get all the air out . I double freezer paper wrap it and put into a freezer bag 😊
That is Awesomw I don’t know what that Acid is if cheese flower is or where you can get it if u could could u let me know where and how I can get it and could u send the recipe thank you
I know you said you could cut this in half but do you think it would work to cut it into 1/4? I am single and want to try it in a small batch before I commit even to a gallon of milk!! 1/2 gallon would be all I would want to make initially. Then if I like it, I will work with my daughter to get lots of raw milk and make a bunch - she has a large family!! I would really like to get her to do way more dairy work - she has been saying she wants a milk cow so if they got 2 gallons a day: butter, yogurt, cheeses of various kinds (I already know how to make mozzarella and farmer's cheese), and whatever other kinds of dairy needs they have.
Absolutely..do what works for you and your family..I have two dairy goats that produce..close to 2 gallons per day...way more than we needed..for just a few folks..so I understand..thanks for visiting 😊👍
do you think adding a little bit of grated parmesan cheese would work in place of cheese powder? Also....have you every played with seasoning it at all? Like maybe garlic powder or onion powder?
To be honest..I go with the cheaper brands..its all about the same . I am very frugal..and use powdered milk to cook with and keep regular or our goat milk for drinking milk . I always keep powdered as a back up. 👍😊
I live in a small town that only has Walmart as my only option for buying milk. Every signal type of milk they carry here is ultra pasteurized, so for that reason, I’ve never been able to try making cheese. Every video I’ve seen says that ultra pasteurized won’t work. Can I make this kind using ultra pasteurized? And before anyone suggests it, there are zero farms nearby.
I had the same question, but i backed up to the beginning of the drain section and she said you could discard or save the whey for other purposes. She did not use it in this recipe. She put the butter and 2/3 c milk into the empty pan and then cheese powder, and then baking soda, and then only added the cheese curd back into the recipe. hope that helps :)
So, we loved our cheese though it’s not a velveeta cheese. The consistency is more the soft cheese that you find in France-which we adore. I did add cheese powder and a bit of pink salt. The mixture was thick and I cooked it for 15-20 minutes stirring constantly until it seemed silky as you suggested. I sprayed the pans with oil. To one, I crushed cracked pepper and oregano and lined the bottom of a sprayed pan. The other was plain. I let it set up overnight in the pan in the fridge. I used a knife to loosen the cheese from the edges the next morning and turned it over. It released after 10 minutes. I cut it up as you suggested and put half in the freezer. We thoroughly enjoyed our first taste of homemade cheese served with Spanish rice, avocado and salsa with chips. What a treat! Thank you. Ps. It was time intensive but well worth it! We’ll be feasting on it for weeks:)
If you follow me through the entire video..your will cheese be perfect...you don't heat it very long before you pour into loaf pan...low and slow but not so long...
Whole milk or raw milk? I unfortunately don't have anything I can milk...yet. And more unfortunately I can only get raw milk for $11 a gallon. Which is way too expensive for my budget.
@cozycottagehomestead Thank you. I thought it had to have the cream with it. I really appreciate your help. I'm old but just learning how to do all of this stuff.
I got a chuckle when you said you didn't want to put artificial color in your cheese then turned around and put that packet of cheese powder from a boxed mix in it. What do you think that packet of "cheese" powder is made of? Do a little research and you'll find out it's all artificial ingredients plus a little thickener.
