I love your style, 30 seconds in I felt like I was one of your loved ones learning from you. I also love the them song, I was dancing in my seat. Anyone who says negative things to you, is simply intimidated by the love you show. Love is the answer.
@@SweetAdjeley I agree wuth all of them! Thank you, miss Adjeley for your lessons and your love! As I'm a french speaker, pls excuse my bad english ^^ I'm looking for a recipe that I ate, as a child, at home, in my country. It was called: "the curdled gari". Does that mean anything to you? Could you teach me this recipe? The "gari" was a kind of cassava semolina, if I remember correctly. I would really appreciate it.
I am disgusted that anyone would call you names or be rude if theirs doesn’t work. So childish. I’ve now listened to about 6 videos in a row. You are very articulate, thorough and easy to understand in your instructions! These have been wonderful to listen to. My back ground is very diverse. Jamaican parents that are a mix of white, Indian and black between the two of them. Raised in Canada in an area where I grew up with eating nearly every culture of food I can imagine and a very talented mother with a passion for learning and experimenting with food. As a result I passionately adore cooking and cannot possibly pick a cuisine I love most. So thank you for making these wonderful videos and God bless you and your family :)
Likely because they just messed up on the recipe. My sister used to ask me for some of my recipes (and she would alter them) and then accused me of not giving her the right recipe so I appeared to be a better cook than her!!! lol
Your absolute right Renee! Your doing fantastic Sweet Angeley and thank you! You just keep shinning my beautiful sister ✨ A new fan/subscriber all the way from the beautiful islands of fiji 😊 God bless you and your beautiful family
First of all, I apologize to you for the rude people who felt like insulting you was a right thing to do. How very sad for their lives! Now- you are an excellent teacher! I have a background as a corporate trainer. You answered every question that came to my mind as I was watching you. Perfect. Not many people can teach like you do. They leave steps out. They don't explain WHY one must do it thus and so. Sadly, people who are experts do not always make good trainers. You are an exception, Ma'am. Beautiful tutorial! Subscribed. Thank you!
Dear Adjeley - we made the mozzarella with vinegar and it worked beautifully, we have tried to do this at home many times and never got it right, most videos do over complicate and yours is accurate and easy to understand. We just saw a video about your accented, it brings sunshine and happiness to our lives, we are expats and we often hear comments about accents, they should be celebrated. People that make negative comments have problems with themselves. Warm regards from Switzerland.
I just tried and failed =( maybe because i used UHT milk to make? The curds looks absolutely beautiful but then it will not come together ended up being like nice milky ricotta so glad that yours work in Switzerland 🇨🇭 can you tell me what kind of milk you use?? And I know people are so childish to call her names, she is amazing with this video.
Seems to be a lot of today's mentality. People have lost their class and their respect for others. The internet is good for learning but there is so much trash sent out. It's a real shame what's happen to society today.
Some one tell me who was nasty to her! I'll slap their eyes around back of their head!!😠 this lady is kind and generous and doesn't deserve disrespect !!!
I was shocked that people would get angry with you....cooking is done with love and you don't always have a hit right away...patience and enjoyment is the answer. Thank you for yours!
What an amazing recipe!!! I did not have Rennet so I used vinegar. The temperatures given are very accurate and as long as the instructions are followed ; get yourself ready for an amazing result. Sweet Adjeley, GOD bless you and thank you so much!
Love the vinegar style. I took 2 gallons of fresh raw milk to my kids school and we had a workshop to make string cheese. The kids had a ball and could not believe they had made this cheese. I used the vinegar because using the raw milk needed the 140 degree temp. The kids did the stretching and shaping the strings. Such fun.
Aloha Nui Loa from Kona Hawaii I am mentoring some teenagers who are home schooling this spring , in order to expand their studies past the basics I decided to try and teach them about life in Naples Italy, and within that context how to make a Pizza "Napoli Style " from scratch. Watching your wonderful video was a perfect way to start my class! Mahalo Nui Loa (Thank you very much with love)!
Absolutely love to make mozzarella. Also wanted to say save your whey and substitute it for water in bread recipes. It makes some amazing bread. Thank you so much for this video.
I just made this and it turned out beautifully. I didn’t think it would work because I only had 1% milk that was left over from my children’s lunches. It worked so well I made a second batch that I put different herbs and spices in. 👍🏾👍🏾
People were calling you names? Guess I have to join them! You're awesome Sweet Adjeley! You're an awesome teacher. I really like your personality in in how you explain these things and are so happy with this.
This stuff is very scarce in Ghana..it's sometimes found only at the malls but thanks to my Sweetie I can make mine at home...I'll pass by the mall to get the ingredients I'll need...oh I love you my Sweetie...heem) ✌✌✌
@@tracyfrimpong3043 I think you can get citric acid from citruses. Also, any acid lowers the ph of a solution so there's probably a way to substitute the citric acid for another one. Just don't put any acid in there that will kill you, just edible ones.
Your recipes are wonderful and easy to follow. Someone failing at it should not blame you. They could have done something wrong. Don't take it to heart. You have much more positive reviews, so you have helped a lot of people.
I so love this and can't wait to try it with my daughters. I can't believe someone would be ugly to you because THEY failed at it. You are fabulous and thank you for making our lives delicious!
Im so happy that the milk she used is homogenized, since I can nearly never find non homogenized milk and a lot of cheese recipes call specifically for non homogenized whole milk - i think im gonna try out this one, seems really easy - also thankyou so much for putting both measurements, makes it so much easier since recipes calling for gallon measurements are so confusing because there's 2 types of gallons, a british gallon which is like 4.5L and the american gallon which is much less, so you have to try assume which gallon is right to use when recipes just call for gallons and don't put the amount needed in litres. And just generally when you don't want to dirty a measurement cup and instead want to weigh the ingredients in the bowl you're going to put them in anyway.
Usually, nobody cares to tell what if you fail and how to sort that out, it's a real tutorial not just showing off your perfect make video. So that way you tried to ensure that every watcher can nail it, which is really great!
These are the best food videos! You voice reminds me of my patient kind grandma as she taught me Depression recipes! You’re so sweet and lovely! Who could even think anything negative?!
Had this video saved for awhile now and I finally made it today. I used the vinegar method with generic whole milk. It came out perfect and was so easy to make. I even made ricotta with the leftover whey, which was also very easy. Can't wait to make more. Thank you very much for this video!
Our video is back!💃 And even better. Only sweet adjeley will take down a video with all most 2 M views just to bring us the very best. 😇❤️ The second method is still my favorite. Very easy and the colander made it even easier. Well done sis. And this was so satisfying to watch as well. ❤️❤️❤️
Thank you very much for sharing not only your love of making & ultimately, eating cheese, but also the joy that it brings you! I have raised my children helping me in the kitchen & now my son of 38 years, loves being in the kitchen with his children. We lost our daughter to car accident, but before her passing she too loved cooking. Many people over the years have complimented Jon for knowing how to cook so well & many times he has responded by saying: "It is because of the love my mother shared with my sister & I by teaching us to help her prepare meals, always with a gentle voice & easy instructions." "Teaching us to not only love the food, but how it expresses love t those your feeding." Anyone who has been rude or unkind to you because of their failure is very sad because we all fail, even the great ones fail. Not only in kitchens, but in all aspects of life. Better to focus on our accomplishments & time well spent with those we love the most in all of life.
Breaks my heart to hear you say that you had some people say unkind words. 🥲 I just wanted let you know that I always love listening to your melodic voice. May the Lord bless you & yours! 🙏🏻✝️🙏🏻
You are aptly named, Sweet Adjeley! Thank you much for taking the time and effort to make and share these recipes with us! I greatly appreciate it and I love it when you “smile out loud” as we say in our family (laugh). I’m glad to be on you Sweet Team. 💕
OMG, Girl!!! you got me at using whole milk. I love that you've done 2 versions of making mozzarella. I'm particularly interested in making the one just using whole milk and vinegar. Most recipes require unpasteurized milk. So thank for making this video.❤❤❤
Very nice!! I love this! As soon as I got fresh water buffalo milk I tried this recipe. However I didn’t go further into turning into mozzarella, just a simple Kesong Puti “Filipino Fresh White Cheese”. Thank you for this! ❤️
Best video on making mozzarella yet. I did it with vinegar and came out perfect, had to work for awhile but easy, you can also season the whey with other herbs or spices.
These methods that she shows are actually the best methods that I've seen on the many videos that I've watched studying this process of Mozzarella Cheese making at home. Thank you Sweet Adjeley.
How could anyone see this video and not want to rush to the kitchen immediately and try it out? Such an engaging presentation style and so clearly explained. Thank you!
We love you and love all you teach! Be strong & get focused! Ppl are jealous of you & can never appreciate what you do; even tho they keep coming to watch & steal a lot frm ur ideas! We love you! Sweetheart!😘😘😘
Thank you for the 2 versions and the comparisons. I've made mozzarella in the past, but didn't remember using rennet. Now I know why, I always used vinegar 😋. Will be making some this weekend along with a carboy of merlot :)
Please don’t waste any thoughts on the haters. I am sooo glad I just found you. YOU ARE AMAZING. THANK YOU Everything you show us and how... you are perfect. I just found you. I am very grateful for you helping me and my family to have joy when it comes to eating. I am learning so much from you. You make beautiful learning videos. I need you in my life. Thank you
Thanks a lot for the simple yet detailed recipe. I tried the vinegar method following your exact steps, and nailed it from the first time. It is amazing how simple and east it is. I used a fresh milk from our cow. I used a whole day milk production.
You are so sweet! Thank you for this amazing recipe. I am learning to make delicious homemade pizza from scratch and having my own mozzarella would be a great touch!
I live in Guatemala where I cannot get rennet or citric acid easily. However, I do have a goatherd who brings goats to my door to give me milk every morning. We often have more than we need so I make my own yogurt. I can't wait to try your mozzarella! The one with vinegar looks just perfect. Thank you so much.
Just want to thank you for your very clear and concise explanations. I have tried to make mozzarella before but it didn't work because I now realise I didn't have all the information. I can't wait to try it again!
Thank you!!! After multiple attempts at a few recipes that gave me less than desirable results, I found your video! Best one on the internet for what I wanted to achieve! My mozzarella cheese came out perfect! Keep up the great work! 🥰
Oh my gosh! You are heaven sent! I'm so happy your channel was recommended to me. THIS IS AMAZING! I will be trying this with our goat milk this spring. Your presentation is perfect for how I learn. Thank you thank you! What a gem!
Thank you very much for this video. Your voice calms the soul and makes you want to make this mozzarella according to your very good explanation. I greet you from our beautiful Cantabria (Spain), where we have good pastures for cows throughout the year. A big virtual hug.
I had to come back and say thank you so much, I made my cheese and it was successful! I've always ended up with cream cheese but not today... am so excited... Sending you lots of love from Zambia.
You are amazing sweet Adjeley! We learn so much from you and I thank you for sharing knowledge ! God bless you !!!! People literally pay for this but you are kind and generous ! God increase you !
I really love watching your cooking shows. I love the way you explain even the smallest details . You show every way there is in cooking a particular dish. About the negative comments, there must be haters in every good thing. Just ignore and continue your good work.
Firstly, you have a wonderfully natural and familiar voice and I enjoy listening to you. I have a question however. Is there a difference in flavor or texture using vegetable rennet vs. regular rennet? Also, regarding your second method using vinegar; does it impart a strong odor/flavor of vinegar? How does it effect the flavor?
To the people that insult don’t even bother they will always be like that and they don’t understand that somethings you fail even the best I bake and I fallow other bakers and we all fail normally there is one thing as little as it is that we did different but week said you are a great cook and I also tried the vinagre version ones and it did not came out completely as mozzarella jajaj but I know it was me jajaj 🤣 but I did got a delicious kinda cream cheese, practice practice practice makes perfect we all need it I bake and sometimes I takes me many tries when recipe testing until perfect so that’s how it is have a nice day
Oh wow I just started binge watching cheese making videos today and after about 6 other videos this one came up when I searched the comparison of rennet vs no rennet. THIS IS THE BEST VIDEO YET ♥️ So explanatory and comparing both methods plus showing the texture we're looking for. I'll be making this tonight with No Rennet 🤗 Just watched a Roots and Refuge video with Jess comparing raw goats milk to store bought Vitamin-D W whole milk but she used Rennet and that's where your video entered. Excellent video and editing job too! Thank you 🤗 skettie with fresh mozzarella tonight 🥰
It's been years since I made mozzarella cheese. Back when I raised goats. So it was nice to have a refresher. I learned something new as well. This is a great tutorial! Thank you so much! And I look forward for more.
Hello, Sweet Adjeley! Thank you for these great cheese making videos! Because of your mozzarella video, I am INSPIRED to make my own mozzarella for my homemade pizzas. I have the pizza crust nearly perfected, my pizza sauce is to die for (personal opinion ;), and I have a feeling that using fresh, homemade mozzarella will take my pizza to the next level. So, thank YOU for this inspiration!!! :D
@@SweetAdjeley I nailed it! However, I used fresh, dairy milk... no homogination, no pasteurization. It had a bit of a smoky after taste, which turned out to be the flavor of the dairy milk. It reminded me of Napoleon Dynamite... when he was judging milk for 4H. :D Now, it really makes me wonder what that cow eats that gives her milk that smoky flavor... I kinda liked it! At any rate, I had homemade cheese for my homemade pizza... the cheese grated and melted beautifully... and I have Sweet Adjeley to thank for the motivation and encouragement! Adjeley... you are a good woman. ♥
@@markfults1693 Of course I'll share! I want everyone to eat great pizza they made with their own two hands! :D If you ever find a better recipe, please comment it to me! The "secret" ingredient in this recipe is fennel. If you think you don't like fennel, think again. My daughter "hated" it until she tried this sauce: Pizza sauce: 8 oz can tomato sauce, 3 oz of tomato paste, 1 tsp Italian seasoning, 1 tsp oregano (because Italian seasoning doesn't have enough, lol), 1/2 tsp crushed fennel seed, 1/4 tsp onion powder, 1/4 tsp garlic powder, salt to taste. Mix it up, simmer a few minutes and before you know it, the whole kitchen smells amazing (because you used fennel :D). Scale it up if you need to; the original recipe is 4x this amount and was too much for hubby and myself. This recipe makes enough sauce for 2 or 3 medium pizzas. Also makes a nice dipping sauce. Pizza crust: th-cam.com/video/M21rT35eYgY/w-d-xo.html I have not found a better video on how to make or handle pizza dough. This guy gives detailed instructions on making and shaping your pizza dough into an actual crust. But he doesn't give info on how to bake it... what I do is: Oven 500 F., heat pizza stone at least 30-45 mins prior to putting your pizza in the oven to ensure it is completely and evenly hot. Bake your crust about 5 mins without toppings. (Some people add the sauce with nothing else, but up to you.) After the 5 mins, top your pizza, and if you'd like a crust with more color... you may also add a light coating of olive oil with a brush. Bake until done... about 10-15 mins depending how large your pizza is and how many toppings you like, etc. Now you have all the info you need to put this Mozzarella recipe to good use!!! I feel like I've just done my good deed for the day. LoL Enjoy!!! :D
Thank you sooooo much ,finally someone with the know how without the fancy gear you do not have and can not aford ,plain and simple. Looks lovely can not wait to try it.
I have watched so many videos on making this and I've never seen the last step you have done. They always take it out and drain it, never seen them keep it hot and staying in the liquid. That's why mine never got stretchy. Thank you will be trying tonight.
I used to work at an expensive Italian restaurant. I loved learning how to make mozzarella. I remember how hot it was but not caring because it was a taste of heaven!
But it's not the same. We don't massage it to become elastic like this one. How beautifully it's changing the texture. It doesn't even taste like paneer.
@@webvole rennet is made from the stomach lining, or these days a chemical similar to it. It was once made by boiling up cow and pig stomachs until it solidified. Cheese was once made by putting milk inside of a boiled animal stomach, then leaving it to mature in a cave. Once the pandemic lockdown is over, I recommend visiting cheddar gorge or wookie hole by Western Super Mare. The home of cheddar cheese.
You're Awesome! You've got a great voice for instruction and you are straight and to the point. I'm in my 60's and always trying new things but haven't made cheese; not sure why. I really like the vinegar one and it turned out beautiful!! The comment you made about everone fails once and awhile is what I also tell people too. As far as nasty comments go always remember that small things amuse small minds. Thanks so much for this great recipe!
I love your style, 30 seconds in I felt like I was one of your loved ones learning from you. I also love the them song, I was dancing in my seat. Anyone who says negative things to you, is simply intimidated by the love you show. Love is the answer.
Awwww🥰🤗God bless you for me🙏🏽Thank you soo much😘✌🏽❤️
Same, honestly I wish she was family as I am learning a bunch of cool things from her! Great resource!
@@SweetAdjeley I agree wuth all of them! Thank you, miss Adjeley for your lessons and your love!
As I'm a french speaker, pls excuse my bad english ^^
I'm looking for a recipe that I ate, as a child, at home, in my country. It was called: "the curdled gari".
Does that mean anything to you? Could you teach me this recipe?
The "gari" was a kind of cassava semolina, if I remember correctly.
I would really appreciate it.
I love mozzarella cheese, im gonna try it myself, Thank you so much for this wonderful method, God bless!
Forgot to say I used vinegar.
I am disgusted that anyone would call you names or be rude if theirs doesn’t work. So childish. I’ve now listened to about 6 videos in a row. You are very articulate, thorough and easy to understand in your instructions! These have been wonderful to listen to. My back ground is very diverse. Jamaican parents that are a mix of white, Indian and black between the two of them. Raised in Canada in an area where I grew up with eating nearly every culture of food I can imagine and a very talented mother with a passion for learning and experimenting with food. As a result I passionately adore cooking and cannot possibly pick a cuisine I love most. So thank you for making these wonderful videos and God bless you and your family :)
Awww🙏🏽🥰Thank you soo much❤️
Likely because they just messed up on the recipe. My sister used to ask me for some of my recipes (and she would alter them) and then accused me of not giving her the right recipe so I appeared to be a better cook than her!!! lol
Your absolute right Renee! Your doing fantastic Sweet Angeley and thank you! You just keep shinning my beautiful sister ✨ A new fan/subscriber all the way from the beautiful islands of fiji 😊 God bless you and your beautiful family
@@nesianofthepacific6863 awww🥰🤗🙏🏽Thank You
❤
First of all, I apologize to you for the rude people who felt like insulting you was a right thing to do. How very sad for their lives!
Now- you are an excellent teacher! I have a background as a corporate trainer. You answered every question that came to my mind as I was watching you. Perfect. Not many people can teach like you do. They leave steps out. They don't explain WHY one must do it thus and so. Sadly, people who are experts do not always make good trainers. You are an exception, Ma'am. Beautiful tutorial! Subscribed. Thank you!
She has explained the process in a very down to earth manner cutting out the fancy jargon.... 👍
Finally, a cooking show that is relatable and doesn't whip out 1000000000$ stand mixer. God bless you.
Wow lovely ur are soo good have been following u can one use fresh cow milk for it plss
@@uchefidelis7675 i found fresh milk works better
😂🤣😂
Dear Adjeley - we made the mozzarella with vinegar and it worked beautifully, we have tried to do this at home many times and never got it right, most videos do over complicate and yours is accurate and easy to understand. We just saw a video about your accented, it brings sunshine and happiness to our lives, we are expats and we often hear comments about accents, they should be celebrated. People that make negative comments have problems with themselves. Warm regards from Switzerland.
I just tried and failed =( maybe because i used UHT milk to make? The curds looks absolutely beautiful but then it will not come together ended up being like nice milky ricotta so glad that yours work in Switzerland 🇨🇭 can you tell me what kind of milk you use?? And I know people are so childish to call her names, she is amazing with this video.
Thank you so much in advanced for your input.
Awwwww🥰🤗😫Thank you soo much, this comment made my day 🙏🏽🥰
I got teary reading some of the comments here
You’re such a blessing to us especially Ghanaians
I’m proud to be a Ghanaian
I love you
Someone choosing to be nasty because their attempt at a recipe failed is shocking. So sad...
You rock,your recipes have made me a hero mummy. 😊😊
Seems to be a lot of today's mentality. People have lost their class and their respect for others. The internet is good for learning but there is so much trash sent out. It's a real shame what's happen to society today.
Some one tell me who was nasty to her! I'll slap their eyes around back of their head!!😠 this lady is kind and generous and doesn't deserve disrespect !!!
@@annmcdaniel1092 periot
I was shocked that people would get angry with you....cooking is done with love and you don't always have a hit right away...patience and enjoyment is the answer. Thank you for yours!
This lady ROCKS in whatever she does!
100 percent..
🙏🏽🥰Thank You
I agree with you
@@Hiux4bcs Oh really, this is good to know, Sweet Adjeley must add that to her tag.
@@SweetAdjeley yeah man u really rock
What an amazing recipe!!! I did not have Rennet so I used vinegar. The temperatures given are very accurate and as long as the instructions are followed ; get yourself ready for an amazing result. Sweet Adjeley, GOD bless you and thank you so much!
Love the vinegar style. I took 2 gallons of fresh raw milk to my kids school and we had a workshop to make string cheese. The kids had a ball and could not believe they had made this cheese. I used the vinegar because using the raw milk needed the 140 degree temp. The kids did the stretching and shaping the strings. Such fun.
Aloha Nui Loa from Kona Hawaii
I am mentoring some teenagers who are home schooling this spring , in order to expand their studies past the basics I decided to try and teach them about life in Naples Italy, and within that context how to make a Pizza "Napoli Style " from scratch. Watching your wonderful video was a perfect way to start my class!
Mahalo Nui Loa (Thank you very much with love)!
Absolutely love to make mozzarella. Also wanted to say save your whey and substitute it for water in bread recipes. It makes some amazing bread. Thank you so much for this video.
Awww🙏🏽🥰Thank You
Great bread making tip! Ty for sharing it.
Good tip I make a lot of bread
Can one consume the whey as is ? Heard its good for weight gain.
Thanks, I came to comment section to find what I could use the whey for
Well filmed, well explained, and comprehensible. This is how tutorial videos should be. Thank you Adjeley
Awww🙏🏽🥰Thank you ❤
Hours of watching Mozzarella recipes and this is definitely the best. I'll try it as soon as possible.
I just made this and it turned out beautifully. I didn’t think it would work because I only had 1% milk that was left over from my children’s lunches. It worked so well I made a second batch that I put different herbs and spices in. 👍🏾👍🏾
Yayyyyyyyyyyyyyyyy🤸🏽♂️🤸🏽♂️🤸🏽♂️you just made my day 😘✌🏽❤️
@@SweetAdjeley ❤️❤️❤️
herbs and spices? please share..
I'm gonna try the one with vinegar, coz it's easily available in my town
Is the 1% cheese you made with or without Rennet?
People were calling you names? Guess I have to join them!
You're awesome Sweet Adjeley! You're an awesome teacher. I really like your personality in in how you explain these things and are so happy with this.
This stuff is very scarce in Ghana..it's sometimes found only at the malls but thanks to my Sweetie I can make mine at home...I'll pass by the mall to get the ingredients I'll need...oh I love you my Sweetie...heem) ✌✌✌
Awwww🥰🤗I love you much more, I hope you nail it😘✌🏽❤️
Did you find the acid at the mall??
@@tracyfrimpong3043 I think you can get citric acid from citruses. Also, any acid lowers the ph of a solution so there's probably a way to substitute the citric acid for another one. Just don't put any acid in there that will kill you, just edible ones.
@@survivinggamer2598 Vinegar is a good one
Your recipes are wonderful and easy to follow. Someone failing at it should not blame you. They could have done something wrong. Don't take it to heart. You have much more positive reviews, so you have helped a lot of people.
I so love this and can't wait to try it with my daughters. I can't believe someone would be ugly to you because THEY failed at it. You are fabulous and thank you for making our lives delicious!
Made the cheese with my granddaughter. Came out perfect, she was so excited. Thanks.
Im so happy that the milk she used is homogenized, since I can nearly never find non homogenized milk and a lot of cheese recipes call specifically for non homogenized whole milk - i think im gonna try out this one, seems really easy -
also thankyou so much for putting both measurements, makes it so much easier since recipes calling for gallon measurements are so confusing because there's 2 types of gallons, a british gallon which is like 4.5L and the american gallon which is much less, so you have to try assume which gallon is right to use when recipes just call for gallons and don't put the amount needed in litres.
And just generally when you don't want to dirty a measurement cup and instead want to weigh the ingredients in the bowl you're going to put them in anyway.
Usually, nobody cares to tell what if you fail and how to sort that out, it's a real tutorial not just showing off your perfect make video. So that way you tried to ensure that every watcher can nail it, which is really great!
These are the best food videos! You voice reminds me of my patient kind grandma as she taught me Depression recipes! You’re so sweet and lovely! Who could even think anything negative?!
Gosh, I cannot believe people insult you. You are so sweet. I love how wonderful you are, Adjeley.
Awww🙏🏽🥰Thank You
Had this video saved for awhile now and I finally made it today. I used the vinegar method with generic whole milk. It came out perfect and was so easy to make. I even made ricotta with the leftover whey, which was also very easy. Can't wait to make more. Thank you very much for this video!
Awww I’m soo happy ❤️
what is Rennet?
@@SweetAdjeley what if you it's too soft and isn't combining? What could be the course of that please
You are gifted with a story tellers voice. Very soothing.
Our video is back!💃 And even better. Only sweet adjeley will take down a video with all most 2 M views just to bring us the very best. 😇❤️ The second method is still my favorite. Very easy and the colander made it even easier. Well done sis. And this was so satisfying to watch as well. ❤️❤️❤️
Awwwww🥰🤗Thanks my beautiful sister, my love for the Sweet Team is DEEP😘✌🏽❤️
Thank you very much for sharing not only your love of making & ultimately, eating cheese, but also the joy that it brings you! I have raised my children helping me in the kitchen & now my son of 38 years, loves being in the kitchen with his children. We lost our daughter to car accident, but before her passing she too loved cooking. Many people over the years have complimented Jon for knowing how to cook so well & many times he has responded by saying: "It is because of the love my mother shared with my sister & I by teaching us to help her prepare meals, always with a gentle voice & easy instructions." "Teaching us to not only love the food, but how it expresses love t those your feeding." Anyone who has been rude or unkind to you because of their failure is very sad because we all fail, even the great ones fail. Not only in kitchens, but in all aspects of life. Better to focus on our accomplishments & time well spent with those we love the most in all of life.
Breaks my heart to hear you say that you had some people say unkind words. 🥲
I just wanted let you know that I always love listening to your melodic voice.
May the Lord bless you & yours! 🙏🏻✝️🙏🏻
It’s not just how good you are, it’s also how you talk, the calmness in your voice❤️ I can listen to you talk all day❤️ love you ma’am
You are aptly named, Sweet Adjeley! Thank you much for taking the time and effort to make and share these recipes with us! I greatly appreciate it and I love it when you “smile out loud” as we say in our family (laugh). I’m glad to be on you Sweet Team. 💕
Why do people leave a thumb down, this lady has done a great video. Well done you girl
Really love how positive you are and how you say 'will you nail it? Will you fail it?' - you seem so happy to be making videos, and that's excellent!
Awww🥰🤗🙏🏽Thank you
OMG, Girl!!! you got me at using whole milk. I love that you've done 2 versions of making mozzarella. I'm particularly interested in making the one just using whole milk and vinegar. Most recipes require unpasteurized milk. So thank for making this video.❤❤❤
you have a very special voice that make it easier to follow you. You also speaks very clearly. You are my favorite at the moment.
Awwww🥰🤗Thank you soo much, I truly appreciate 😘✌🏽❤️❤️❤️
You are indeed sweet.Thank you for teaching us to make our favourites at home. You make it easy to learn
Very nice!! I love this! As soon as I got fresh water buffalo milk I tried this recipe. However I didn’t go further into turning into mozzarella, just a simple Kesong Puti “Filipino Fresh White Cheese”. Thank you for this! ❤️
Best video on making mozzarella yet. I did it with vinegar and came out perfect, had to work for awhile but easy, you can also season the whey with other herbs or spices.
These methods that she shows are actually the best methods that I've seen on the many videos that I've watched studying this process of Mozzarella Cheese making at home. Thank you Sweet Adjeley.
Oh my God I love the way you explain in detail, thank you, I feel like I am in the kitchen with my mom enjoying cooking time😘 love you
How could anyone see this video and not want to rush to the kitchen immediately and try it out? Such an engaging presentation style and so clearly explained. Thank you!
I dance to the music!! You fill ones heart and soul with lovely energy!!
We love you and love all you teach!
Be strong & get focused! Ppl are jealous of you & can never appreciate what you do; even tho they keep coming to watch & steal a lot frm ur ideas! We love you! Sweetheart!😘😘😘
Finally, a clear explanation! I'm so excited to try this and will pick up the ingredients tomorrow. Thank you!!
You are such a lovely lady and very good teacher! Pease do not pay attention to haters and those poor aggravating people! You are the best!!!
Thank you for the 2 versions and the comparisons. I've made mozzarella in the past, but didn't remember using rennet. Now I know why, I always used vinegar 😋. Will be making some this weekend along with a carboy of merlot :)
Please don’t waste any thoughts on the haters. I am sooo glad I just found you.
YOU ARE AMAZING. THANK YOU
Everything you show us and how... you are perfect. I just found you. I am very grateful for you helping me and my family to have joy when it comes to eating. I am learning so much from you. You make beautiful learning videos. I need you in my life. Thank you
Pls let us give our thumbsup to Sist Sweet Adjeley for this recipes, I've have really done a great job here
Awww🥰🤗🙏🏽Thank You
Thanks a lot for the simple yet detailed recipe.
I tried the vinegar method following your exact steps, and nailed it from the first time. It is amazing how simple and east it is.
I used a fresh milk from our cow. I used a whole day milk production.
You are so sweet! Thank you for this amazing recipe. I am learning to make delicious homemade pizza from scratch and having my own mozzarella would be a great touch!
I live in Guatemala where I cannot get rennet or citric acid easily. However, I do have a goatherd who brings goats to my door to give me milk every morning. We often have more than we need so I make my own yogurt. I can't wait to try your mozzarella! The one with vinegar looks just perfect. Thank you so much.
Nailed it Sweet Adjeley 🥰
I made the one without rennet. Thank you so much. Love your videos ❤️Thank you so much ☺️
Just want to thank you for your very clear and concise explanations. I have tried to make mozzarella before but it didn't work because I now realise I didn't have all the information. I can't wait to try it again!
Wow! I had no idea it was so easy to make cow's mozzarella! Amazing! I'm definitely trying this! 👏🏾🤎
I pray you nail it😘✌🏽❤️
I love her voice, she's so chilled and calmed, yet wise with cheese! I dub thee, The Cheese Queen!
Your tone, didactic and patience is a bless, I just figured it out how relaxing and happy will be cooking with you. Thanks for sharing
Thank you!!! After multiple attempts at a few recipes that gave me less than desirable results, I found your video! Best one on the internet for what I wanted to achieve! My mozzarella cheese came out perfect! Keep up the great work! 🥰
Oh my gosh! You are heaven sent! I'm so happy your channel was recommended to me. THIS IS AMAZING! I will be trying this with our goat milk this spring. Your presentation is perfect for how I learn. Thank you thank you! What a gem!
Awww🥰🤗🙏🏽Thanks for watching😘💕
How it turned out?
Thank you very much for this video. Your voice calms the soul and makes you want to make this mozzarella according to your very good explanation. I greet you from our beautiful Cantabria (Spain), where we have good pastures for cows throughout the year. A big virtual hug.
God bless you i have even learnt the background music
Awwww🥰🤗🙏🏽Thank You
I *love* the custom theme song! :D
Thank You 🥰
Me too. Lol.
I had to come back and say thank you so much, I made my cheese and it was successful! I've always ended up with cream cheese but not today... am so excited... Sending you lots of love from Zambia.
I don’t even like cheese 🧀 but I absolutely love all of your videos thanks 🙏🏽 for sharing 😃
Awww🥰🤗God bless you for me ❤️
You are amazing sweet Adjeley! We learn so much from you and I thank you for sharing knowledge ! God bless you !!!! People literally pay for this but you are kind and generous ! God increase you !
You’re an amazing person. I have just watched three of your videos and I love you already. Well done ma.
Wow, I am blow away! By this recipe, by your channel! I actually literally clapped at the end! Thank you so much for sharing with us all!
You made it look sooooo easy that I just can't wait to try it myself :)
I really love watching your cooking shows. I love the way you explain even the smallest details . You show every way there is in cooking a particular dish. About the negative comments, there must be haters in every good thing. Just ignore and continue your good work.
Firstly, you have a wonderfully natural and familiar voice and I enjoy listening to you. I have a question however. Is there a difference in flavor or texture using vegetable rennet vs. regular rennet? Also, regarding your second method using vinegar; does it impart a strong odor/flavor of vinegar? How does it effect the flavor?
I watched several videos but i enjoyed this one the most. Great recipes in the sweetest narration. Thank you and God bless you.
Aww🙏🏽🥰Thank you soo much 😘✌🏽❤️
To the people that insult don’t even bother they will always be like that and they don’t understand that somethings you fail even the best I bake and I fallow other bakers and we all fail normally there is one thing as little as it is that we did different but week said you are a great cook and I also tried the vinagre version ones and it did not came out completely as mozzarella jajaj but I know it was me jajaj 🤣 but I did got a delicious kinda cream cheese, practice practice practice makes perfect we all need it I bake and sometimes I takes me many tries when recipe testing until perfect so that’s how it is have a nice day
Awww🙏🏽🥰Thank you very encouraging 😘✌🏽❤️❤️❤️
Oh wow I just started binge watching cheese making videos today and after about 6 other videos this one came up when I searched the comparison of rennet vs no rennet. THIS IS THE BEST VIDEO YET ♥️ So explanatory and comparing both methods plus showing the texture we're looking for.
I'll be making this tonight with No Rennet 🤗
Just watched a Roots and Refuge video with Jess comparing raw goats milk to store bought Vitamin-D W whole milk but she used Rennet and that's where your video entered.
Excellent video and editing job too!
Thank you 🤗 skettie with fresh mozzarella tonight 🥰
Thank you so much for teaching us how to make Mozzarella! I love your videos!
🙏🏽😂Thank You
It's been years since I made mozzarella cheese. Back when I raised goats. So it was nice to have a refresher. I learned something new as well. This is a great tutorial! Thank you so much! And I look forward for more.
You make this Sound so easy, I’m gonna have to try, thanks. Also what a beautiful accent you have!
I do this recipe weekly to make most of the cheese my family needs for the week! Thank you!
Hello, Sweet Adjeley! Thank you for these great cheese making videos! Because of your mozzarella video, I am INSPIRED to make my own mozzarella for my homemade pizzas. I have the pizza crust nearly perfected, my pizza sauce is to die for (personal opinion ;), and I have a feeling that using fresh, homemade mozzarella will take my pizza to the next level. So, thank YOU for this inspiration!!! :D
Care to share ur crust n sauce recipe? :)
Awww🥰🤗I hope you nail it😘💕
@@SweetAdjeley I nailed it! However, I used fresh, dairy milk... no homogination, no pasteurization. It had a bit of a smoky after taste, which turned out to be the flavor of the dairy milk. It reminded me of Napoleon Dynamite... when he was judging milk for 4H. :D Now, it really makes me wonder what that cow eats that gives her milk that smoky flavor... I kinda liked it! At any rate, I had homemade cheese for my homemade pizza... the cheese grated and melted beautifully... and I have Sweet Adjeley to thank for the motivation and encouragement! Adjeley... you are a good woman. ♥
@@markfults1693 Of course I'll share! I want everyone to eat great pizza they made with their own two hands! :D If you ever find a better recipe, please comment it to me! The "secret" ingredient in this recipe is fennel. If you think you don't like fennel, think again. My daughter "hated" it until she tried this sauce:
Pizza sauce:
8 oz can tomato sauce, 3 oz of tomato paste, 1 tsp Italian seasoning, 1 tsp oregano (because Italian seasoning doesn't have enough, lol), 1/2 tsp crushed fennel seed, 1/4 tsp onion powder, 1/4 tsp garlic powder, salt to taste. Mix it up, simmer a few minutes and before you know it, the whole kitchen smells amazing (because you used fennel :D).
Scale it up if you need to; the original recipe is 4x this amount and was too much for hubby and myself. This recipe makes enough sauce for 2 or 3 medium pizzas. Also makes a nice dipping sauce.
Pizza crust:
th-cam.com/video/M21rT35eYgY/w-d-xo.html
I have not found a better video on how to make or handle pizza dough. This guy gives detailed instructions on making and shaping your pizza dough into an actual crust. But he doesn't give info on how to bake it... what I do is: Oven 500 F., heat pizza stone at least 30-45 mins prior to putting your pizza in the oven to ensure it is completely and evenly hot. Bake your crust about 5 mins without toppings. (Some people add the sauce with nothing else, but up to you.) After the 5 mins, top your pizza, and if you'd like a crust with more color... you may also add a light coating of olive oil with a brush. Bake until done... about 10-15 mins depending how large your pizza is and how many toppings you like, etc.
Now you have all the info you need to put this Mozzarella recipe to good use!!! I feel like I've just done my good deed for the day. LoL Enjoy!!! :D
@@LauraLovesLounge thank you 😊 I'll try it out ..
Thank you so much I'm from the right country that eats this every day , your real good on teaching 💘👍
Our intercontinental food madam, we hail thee. Madam Do All, we salute you! Video after video, you never cease to amaze. ✌🏿😍🥰💃🏾❤
Awwww🥰🤗🙏🏽Thanks my love❤️❤️❤️❤️
International food Captain
Wow the vinegar method worked perfectly! I can’t thank you enough!!!!!
This is the Italian way sis lol, thank you for all you doing for us. Great job sweet team 👍🏾
Awww🙏🏽🥰Thank You
What a wonderful instructional lesson. So clear and SO much better than almost any out there. Thank you, so much! Great video for sure!
You nailed it! You can add how to make cream cheese as well. Thanks for being gracefully genius everytime 💟💟💟
Thank you 🙏🏽🥰 please find that here 👉🏽 th-cam.com/video/X6Z01S3GIGI/w-d-xo.html
Thank you sooooo much ,finally someone with the know how without the fancy gear you do not have and can not aford ,plain and simple. Looks lovely can not wait to try it.
Looking to start cheese making again, and instantly fell in love with your voice. Makes everything easier to follow ^_^
Finally a honest video..I will try no remit but with lemon juice..hope it works
Great recipe! Super presentation as usual. It looks absolutely delicious 💯😋👍
🙏🏽🥰Thank You ❤️
I have watched so many videos on making this and I've never seen the last step you have done. They always take it out and drain it, never seen them keep it hot and staying in the liquid. That's why mine never got stretchy. Thank you will be trying tonight.
I had no idea that this was even possible! I’m looking forward to making my own, now. Thank you so much for posting this video.
That was a nice looking caprese salad
Who could insult this lovely lady??? 😢
Some one who isn't adult enough to take responsibility for their own mistakes!
@@annmcdaniel1092 GREAT COMMENT!!!
I used to work at an expensive Italian restaurant. I loved learning how to make mozzarella. I remember how hot it was but not caring because it was a taste of heaven!
This is beautiful , will prepare some within the week
This was quite helpful. You have a bubbly personality and a perfect voice to give instruction. Thank you.
Wow. I love it. So much recipe to try at home. I can’t wait. That looks so delicious
To be honest this is the best video about Mozerella making...
The second recipe without rennet is actually paneer. I just learned that myself so I thought I'd share. They make a lot of paneer in India.
How did it come out? Do you like the one with rent it or without
Paneer is more like cottage cheese i think. I might be wrong too
Yeah, that is how we make paneer at home in India
But it's not the same. We don't massage it to become elastic like this one. How beautifully it's changing the texture. It doesn't even taste like paneer.
@@webvole rennet is made from the stomach lining, or these days a chemical similar to it. It was once made by boiling up cow and pig stomachs until it solidified. Cheese was once made by putting milk inside of a boiled animal stomach, then leaving it to mature in a cave. Once the pandemic lockdown is over, I recommend visiting cheddar gorge or wookie hole by Western Super Mare. The home of cheddar cheese.
You're Awesome! You've got a great voice for instruction and you are straight and to the point. I'm in my 60's and always trying new things but haven't made cheese; not sure why. I really like the vinegar one and it turned out beautiful!! The comment you made about everone fails once and awhile is what I also tell people too. As far as nasty comments go always remember that small things amuse small minds. Thanks so much for this great recipe!
I just stumbled to your page. I’m in love. I’ll definitely try this recipe. Since I make tofu at home, I’m optimistic 😁.