I have a BS in Agricultural Food Science and I failed making Mozzarella cheese myself even with all my knowledge. I tried making it without a thermometer like an idiot. Your vids are the perfect instructions for people to get into the kitchen themselves. You’re doing a real service ❤
Hello, and thank you for your kind words! Haha, Mozzarella can be tricky as it is, I commend you for going rogue by not using a thermometer! My goal for these videos is to provide step by step tutorials that anyone can access for free. I am so glad you find value in them! Happy cheesemaking, Lisa
If you are new to her channel you're in the right place. We made her cheddar recipe and it was spot on fabulous! This woman knows her stuff and you will no longer be intimidated by cheese and you'll love what you make.❤
Thanks, Jenny. So often youtube cooking videos get a ton of positive comments from viewers that have never actually make the product. They simply watch the video and love it. Say what?! That's no good for someone, in this instance, that wants to make Mozzarella. I'm always thankful for viewer feedback. I will be adding mine very soon; until, then no thumbs up nor thumbs down.
I just watched her Cheddar Cheese video... It was well presented, has good production quality, and for someone who's never made cheese... I feel confident enough after watching her video... That I could make a round of cheese successfully... Thank you for all your hard work cheese maid...
Wow. Thanks so much for that amazing feedback🙏. I try to make the videos as clear as possible. I firmly believe that anyone can do whatever they put their mind to- and this is my way of helping people interested in the cheese making process do just that. Thanks for being here. So glad you found the channel! Lisa
Yaaaaaaaaas! Congratulations! I am so pleased you found good results with the tips found in this video. Pizza at your house tonight! Thanks for reporting your success! For those reading this- If you'd like a written copy of this recipe, and (33 others) my new book, 'Confident Cheesemaking' is now available! It is packed full of information designed to help you make decisions, understand some of the science and tons of tips to help you be successful. Visit my website, www.cheese52.com for more information. Happy cheesemaking! Lisa
I really appreciate how you make these videos so easy to follow! I can tell you’re passionate about making cheese and I’m glad you’ve decided to share your recipes with us :) Would love to see more consistent video uploads!
Me too. If only I could teach YumYum to edit. :) Stay with me- I am working on new content now- Ring the notification bell so you can be notified when I upload. Thanks for this amazing feedback! I am honored.
I grew up drinking raw milk...right into my late teens. Then left the farm and had no choice but store bought *homogenized*(and pasteurized) milk..., felt i was missing something, always. After a few years and children, I began finding changes in my own health..and having ulcers..my gp was originally from ireland, I asked him about returning to raw milk...he said as long as I was careful about the source, (the last thing I wanted would be to get a batch of tb infected milk...infecting myself, and family(chilren included, if not from milk then proximity to me...) so, went back to having my own cow, and unlimited milk!)😁💕💕girls are all healthy, love their milk and have their own children now, husbands who complain about the grocery bill because they wilĺ*not* limit the amount of milk their children drink. "Honey, why would you want to do that? Its good for them! I dont hear you complaining about peas or green beans...or corn, or other vegetsbles,etc(which they grow in their own gardens) andvthe moment hubby brings up cost snd stores...bring up the idea of a miniature cow...ehich could do dual duty sd both weed and feed for the lawn!😁😆😆😆😎 funny hoefadt hubby changes the subject and it never gets brought up again!😆😆👏👏💕those' re definitely my girls!😎💕
Super. Love it. I'm going to make this for sure, next summer when the tomatoes are dropping off the vine. Fresh garden Tom's and fresh motz sounds like heaven to me.
I've watched many cheesemaking videos and by far I love how soft and easy you are with the process and explanations. I like the troubleshooting suggestions as well
I just tried your recipe. A few caveats! First, I used raw cow's milk... fresh from the teats this morning. Second, I am not an experienced cheese maker. Third, my milk started out at 90°F. Fourth, I had 3 gallons from this morning's milking. I did not want to chill it, so I would have to reheat it later... so I added 4.5 tsps of Citric Acid to one cup of water, then to the raw milk, and waited a half hour to add the rennet. I added the rennet and at 5 minutes I did not have a good break, so I waited another 5, at which time I did have a good break. I avoided the hot whey problem by using a collander in the bottom of the pot. This worked really well! My cheese turned out perfect! Thanks!!!!! Next attempt will be your Feta Cheese!
Aw, just got to your second video! I won’t continue to leave you messages, but I love how you speak to your audience and teach! I can’t wait to try this! Thank you so very much. What a kind heart! Thank you! 🤍Caitlyn
I never tried to make my own cheese until a few months ago. After several successful experiences with ricotta, I was emboldened to try mozzarella. So far, I have made two attempts, and both resulted in fine grainy curds, nothing like what I have seen in a dozen videos. In fact, the curds actually looked like ricotta. I spent $20 (per batch) on horribly overpriced milk and other ingredients, only to end up with no useful curds. I used vegetable rennet tabs, because no other options were available in time for the holidays. After the holidays, I will try again with liquid animal rennet, but so far this has not been a very rewarding endeavor. Even if it works out, the cost will still be about triple the cost of buying perfectly good mozzarella at my local grocery store. Cost is not everything, but it is certainly a factor. I should also mention that I live at 8,000 feet above sea level. This has a serious impact on boiling and baking, but I do not see why it would impact cheese making at low temperature levels.
Hello! First of all, my apologies for my late response. I make it a point of answering every question on the channel. I am a one woman team, and my cat refuses to learn to edit. :) A few these are happening here, so I am going to untangle them one at at time. 1. You are a new cheesemaker and you are trying to make Mozzarella. The bane of my existence is the presence of dozens and dozens of videos showing first time cheesemakers how easy it is to make Mozzarella at home. Those videos get the views, but, as you and countless others have experienced, Mozzarella is not easy to make at home, even though the videos have set the expectation that it is an easy endeavor. I've had viewers land here and shout and cry at me over the internet because they followed these videos and their cheese didn't work. No joke. In fact, in my book, 'Confident Cheesemaking' (www.cheese52.com), I've listed both Quick mozzarella and Traditional Mozzarella in the Trickier Recipes section for that very reason. Mozzarella has a pretty low success rate for new cheesemakers. But there are trouble shooting methods, like the ones listed in this video, that can help guide you to success. There are some other tips too, and I will outline them below. 2. Shattered Mozzarella curds. What you are describing as ricotta-like curds, is a common Mozzarella defect. It can happen either before or after the rennet is added, and it can carry all the way through the stretch stage, when it pretty much disintegrates when you try to stretch it. A. BEFORE THE RENNET: If it happens before the rennet is added, the likely culprit is too much acid. Over acidified curds can look like Ricotta. Raw milk has non starter lactic acid bacteria in it,(translate: acid is already present in raw milk). Milk over 72 hours old (either raw or pasteurized) can have higher acid levels. Different brands can have higher acid levels. Trouble shooting methods for this defect include: Regardless of the type of milk, raw or pasteurized, use the freshest milk possible. Reduce the citric acid amount by 1/4 tsp per attempt until you experience more favorable results. B. AFTER THE RENNET: If you notice Ricotta like curds after the rennet is added, it is possible that the milk was stirred too vigorously, or too long. If you substituted the rennet type, (ie: tablet vs liquid, vegetable vs animal) you may get different results than the recipe writer intended. C. DURING THE STRETCHING PHHASE: Some loss of fines (curd lost to the whey and water) is normal at the stretch step, and you will see the stretch water turn a milky color. This is normal. Curd disintegration is not. Common causes include: over-heated stretch water ( its should be between 160-175 °F), over acidified milk, or using UHT (Ultra Heat Treated milk). You can learn about how different types of milk affect cheesemaking in Chapter 1, 'Understanding Milk', in my book. The best stretch happens at between 5.3 and 5.1 pH. You can test it with a pH meter, or you can learn to sense when that happens (you can learn how to do that in my book). 3. Altitude/environment concerns Altitude affects the boiling temp of water, but cheesemaking occurs at much lower temperatures. It has very little effect on the outcome of cheesemaking. That said, I do think that each home environment has its own quirks, and it take a little time to get the feel of how your environment and the source of your ingredients affects the process of cheesemaking. 4. Cost. Each person should do their own cost/benefit analysis to determine if cheesemaking is cost effective, as milk and cheese prices vary from every area. Other factors include the quality that you can produce vs the quality you can purchase. Making cheese at home ensures you are not using chemical ingredients (I know cheesemaking ingredients seem foreign and artificial, but they are made with natural ingredients). Plus, you are learning a very cool skill, and you will gain many new cheese friends. People will line up to be your taste testers! Whew! That was long, but I think I addressed each concern. Take heart. You've mastered Ricotta (YAY!) and you can master other cheeses too! I recommend trying another cheese next. Feta, Halloumi, Cottage cheese (my recipe) and Boursin are all easy cheeses to make, with a very high first-time success rate. Once you get a feel for how the milk and ingredients handle, I'd give another go at Quick Mozzarella, or go straight to the Traditional Mozzarella recipe (no vid yet, but I have a great recipe in the book). Reading this back to myself, this kinda looks like a commercial for my book, and I guess it is. Practically every sentence in my book is a response to a question I have encountered over the years. Everything I know about cheesemaking (to date, anyway!) from my years of practice and my University of Guelph Cheesemaking Certificate studies is available in that book. Much of the information in the book is available here- in video form, or in the comment responses, and I am proud of the free resources I have provided over the years, and will continue to provide. Head over to my website www.cheese52.com for a free printable download of my Feta recipe. I think you will love its user-friendly look and feel. I hope this helps, and happy cheesemaking! Best, Lisa and YumYum
We would buy prefab frozen mozz curds in the 90s. 3 layers of latex gloves in ice water until it hurts, form mozz until it hurts, repeat. I love the instructions, and your reply to this post sold a book. Thank you!
@@Cheese52 What a generous and courteous reply to an upset cheesemaker, Lisa. As for giving your book a plug, you didn't come over like that but there's nothing wrong with it, if you had. To Inigo_the_son... It's upsetting to have failures and we all have them, even when we start to think we've got this craft aced! A couple of other tips, if you don't mind me chipping in with my two cents worth here, is to try making very small batches to start with - like two litres at a time! Then move to five litres for a few batches. Another thing regarding milk acidity, aside from Lisa's perfect explanation, if you need to acidify milk (with vinegar, lemon juice or citric acid solution) dilute the acid in clean unchlorinated water, then add it quickly to VERY COLD milk while stirring. That way it won't immediately curdle your milk. Especially if you live in a hot climate where the ambient (room temperature) is 30°c like here in South Africa. I'm impressed you've got Ricotta aced, I can make it, but trying to scoop out those ultra fragile curds from the whey turns me into a snarling wild woman. Any tips for me on that score, though I'm very late to this party?
I don’t even plan on making these cheeses right now but your videos are so relaxing and your enthusiasm is amazing. Thank you so much for putting these videos out there :) I’m happy to see someone passionate about something they love.
Thanks for this video. I have used instructions from other sites and have failed every time. Today; after following your video instructions, I successfully made mozzarella!!!!
Love the way you make it, very detailed and calm voice . I love cheese so i am glad seen your channel, yes i subscribe since i have so many to learned about cheese :) thank you.
Hello, and welcome to the channel! I am so glad you found the video helpful. Quick Mozzarella can be a tricky recipe to overcome! Looks like it's pizza for dinner at your place tonight! Save me a spot at the table 😉 Thank you for your confidence in my work 🙏 Happy cheesemaking! Lisa
Hi Lisa, I have been watching your delightful videos for several months now and making cheese! First I wanted you to know that my kitty ChocolateDrops loves YumYum! When she hears your theme song she gets on the table and when Yum Yum shows up she kisses and rubs the screen. God's honest truth. Too funny!!
Oh my goodness. That is precious. It's interesting how they are drawn to the theme music! YumYum does it too- she runs into the office when she hears me editing. So glad to hear she has a friend in ChocolateDrops, and I am glad you are enjoying the videos :) Happy cheesemaking and high paw from YumYum!
Aloha and Mahalo from Kona. I am a retired person living here in Kailua Kona and am lucky enough to fill my weekday mornings tutoring some local homeschoolers here in Keauhou Bay. In addition to the 3 R's I have added something a little outside the norm--we are studying life in and around the Bay of Naples---so of course we discovered "Pizza Napoli " and decided as a project to make from scratch an authentic Neapolitan Pizza ! Our first step was to make the fresh mozzarella--we failed twice ! ! So next Tuesday sarmed with new information and understanding gathered from your video we will try again! I 😂❤🙏
Greetings from the mainland! What a fun and fulfilling project! Hang in there. Mozzarella is a tricky cheese to master. Make sure your milk is not ultra heat treated. It will not set a curd. If your milk looks Ricotta-like after adding the citric acid, try reducing the acid by 1/4 tsp. If you are looking for a different project, I know it's not Italian, but I have a quick method Cheese Curds recipe that your crew might enjoy. th-cam.com/video/pG2b760ckqY/w-d-xo.html. Hope that helps and happy cheesemaking! Lisa
Same thing happened to me! First time I had a huge success, tried 3 times the next week and failed them all. I gave up on it for a while then had success using culture instead of acid, but it was a little too rubbery and wouldn't melt, so it sounds like I might have over-stretched it. Thanks for all the insight!
Many viewers ask me where to find the ingredients and equipment used in the recipes. I use New England Cheese Making Supply. You can browse the store here: (Affiliate link. This means I make a commission if you purchase through the link) cheesemaking.com?aff=35
@10:15 you add some curd to the whey and @10:36 the video jumps to adding salt to the whey. Small video editing mistake I think. Adding the curd to the whey is after you added the salt no? Like @11:45
Yep, for sure. As soon as I published it, I saw it🤦♂️ I had just started to stretch the curd, when I realized I hadn't filmed the salting of the whey, so I had to stop what I was doing and get that done. It happens, and I just move on and try to improve the process each time.😀 Thanks for watching.
Yaaaaas! High five over the internet! Pizza is on the menu at your house tonight! Thanks for reporting your success- it really helps new viewers to the channel have the confidence that they, too, can make great cheese! For those interested in a print version of this recipe, this one, and most of the others from the channel, are in my book, Confident Cheesemaking, available on my website at www.cheese52.com Enjoy your delicious cheese! Lisa
We failed 4 times then watched your video. You do a couple things different from the others. You go up to 110F, all the others say 105F. So we followed your directions and had the best results so far. Thanks for a good demonstration on how to stir the curds while heating. However, when you removed your curd from the whey, it already looked like melty cheese. Ours was still grainy. It took a lot of heating to get it even close to stretchable. We ended up with a few ugly balls and gave up on the last one. It just wouldn't come together. It was more like ricotta. We had some store-bought mozz and side-by-side there was no comparison. Store-bought was firm and ours could be pulled apart without much effort. Any other tips?
I'm so glad you tried again! The good news is you got some cheese- maybe not quite what you had hoped for, but cheese none the less! Ok. Let's troubleshoot. 1/ Can you try another brand of milk? I am assuming you are using grocery milk. If you are in the US try Costco brand. I have heard others try it with success. 2/ Wait 5 more minutes in the rennet set. 3/ Be as gentle as you can with the stir. So gentle. 4/ At the stretch, the PH may not be quite right. It needs to be at 5.2 and most of us don't have a PH meter, so....if it doesnt stretch right away, give it a few minutes. Heat the whey up again if you need to and try again. The PH may have dropped into the right range. Regarding texture- mine is the firmest after 1 day in the fridge. Remember, your grocery store Mozza is more shelf stable- it may have preservatives and possibly even firming agents to keep it in the food system longer. It's ok if yours is not like the one in the store. One other thought- sometimes my curds are a little grainy when I pull them out of the whey and sometimes they are meltier, like in the vid. When they are grainy it takes a little longer for me to get a stretch. Mozzarella can be finicky. After all that- my money's on the milk. Keep trying. You can do this! Lisa
@@Cheese52 Thanks a lot! I do have a pH meter because I make hot sauce. Will try all of these tips next time. We plan on doing homemade pizza every week now that we've mastered the crust. So we'll have plenty of shots at this.
@@boboscurse4130 No. You'll need to reheat the whey back to 175F-190F if it cools below those temps while you wait for the PH to change. With traditional Mozzarella you can sometimes wait for hours for the curd PH to drop to 5.2, and I think that if the PH is over 5.2 when you're ready to stretch, you should wait for it to drop. The cheese may not yet be acidic enough to stretch. In theory, the citric acid should do that right away, but there are other factors involved, like the PH of your milk before the acid is added. Acidity increase = PH decrease
I love seeing her happy smile when her recipes work well. Makes me smile with her. 💜Just received all my materials/ingredients I need, so excited to to try it out.
@@Cheese52 Sorry, I have one more, I hope you don't mind. I tried to make this mozzarella last night and the curds didn't set for me at all (maybe it is the rennet 🤷♀). I followed the directions to the letter. So I went and searched your videos (I'm sorry if you already made one and I didn't find it), but a good troubleshooting video would be amazing! Thanks again for your content! I love your channel so much!
@@ellielynn8219 Hi Ellie, I am sorry you didn't get any curds. Do you mean no curds at all? Or did they sort of look like ricotta? What type of milk did you use? What type of rennet did you use? Is your rennet brand new? Did you overshoot the temperature or was it well controlled? Lisa
Oh your the BEST ! I had just made some mozzarella and it turned out just crumbly, not able to shape it. I put it in a bowl in the fridge telling myself it would make ok salad topping, but knowing I'd probably just throw it out in a few days. But after watching this video I thought, I'll try her shaping, I've nothing to lose. So I heated a big pot of water to 175 degrees, put half the crumbs in a strainer and let it sit covered in the water for 1-2 mins then pulled it out of the water and squeezed it a few times to get the water out, pulled to stretch it 3 times, folded sides to bottom a few times and it got shiny and held tog in a ball ! HOLY COW!!! This will definitely end up being shredded pizza cheese or grilled cheese sandwich, going to be rubbery. But next time it's YOUR recipe all the way! THX !
I failed at my first two attempts to make Mozzarella with only whole milk and vinegar. First I used a nonstick pot( probably my first error); secondly used powdered whole milk diluted with distilled water ( should have purchased whole milk at a store) got the temperature to 40 degrees Celsius and got a few stringy globs. Threw that out and tried again using the same pot( I did wash and dry it) but I didn’t have whole milk some used heavy cream and diluted it in half with water. Absolutely no curds or strings occurred. Then I found out the cream was “ ultra” pasteurized. I’m going to use your recipe with the citric acid and rennet. I will faithful follow your instructions and hopefully I’ll have cheese!! Thank you for this great video.😊
Don't despair. Many have struggled to make this cheese (including me). I hope you find these instructions helpful, and that they lead you to success! Welcome to the channel and happy cheesemaking! Lisa
Brilliant, I will make this next week, got all ingredients together and look forward to make...and eat...it. Thank you for the upload. Love from Calypso to Yum-Yum 😻😻😻
Thank you! will try for sure. Love the way you address your viewers and it's so easy to follow... I really like the way you make everything as simple as possible for the people watching. People like me, who have no idea, appreciate that a lot haha. Wish you the best with your channel!
@@Cheese52 Awesome! I hope you enjoyed it!! I make my own dough for my homemade pizza as well! I am looking forward to trying my own mozzarella on it as well!!
Just wanted to give you an update on my mozzarella. I used it last night to make Arancini di Roso…Italian rice balls!!! They came out so good!!! I wish I could add a photo to this reply to show you!!! It’s so rewarding using your own cheese!! There is no turning back now to store bought cheese for me now!! Happy New Year 🎈🎆🎊 Lisa!!!
Found you randomly today. Love your videos, and your kitty! I have always wanted to make cheese and you make me feel like I could actually do it! You are a great teacher! Thanks!
I just found your channel, earlier today. You make excellent tutorial videos. It seems to me that you are a rather meticulous and methodical person. It shows in your cheese making and the editing of your videos. They're informative, and extremely well presented. Even though I have subscribed to a rather lengthy list of channels, yours is ONLY one of a long list of two, that I allow to notify me when an upload is ready.
Wow. Thank you so much for that incredible feedback. I'm honored to be a part of that very short notification list!✔ Stay tuned- I am working on the next video upload- hopefully it will be out this weekend.🤞
Awesome tutorial videos!! Very relaxed and easy to follow along. To be honest, I struggled with Mozzarella today, but I'm going to keep at it until it works.
Thanks for the excellent video tutorial, I went through a few beforehand but there was to much waffling or useless chat, yours was much better clear and precise, I will be using your video to make my mozzarella, and the cat was an added bonus. I recommend this video to anyone making mozzarella for the first time.
This is closest to what I've seen in restaurants. Ty!! Our kitties look the same but opposite lol. Mine is mostly brown n white on her left side and mostly black n white on right. Beautiful!
Thanks! It is soft, creamy, and mild tasting. And it's best when it is consumed right away. Thanks for watching and high paw to your cute kitty from YumYum!🐾
@@Cheese52 Can't wait to try! Awe thank you 🐾🌻 yum yum how sweet 🤗 Mine..depends on her mood lol. Lately with the full moon been using her aka's Luna and Rabbit.
I just made my very first mozzarella and cheese ever. It was amazing, I made 5 pizza with it. Thanks for the clear tutorial. The only thing differed for me was the waiting times. Since it's winter, my kitchen is 22 degree at C. I had to wait 15 min for the clean cut, instead of 5.
There is actually a rather easy shortcut for stretching the mozzarella. Instead of plunging it onto hot whey, simply microwave the cheese a couple of times , once for a minute then 30 seconds. Easy and in my experience fool proof. Fabulous channel.
Thank you for being a patient person and taking your time to teach very throughly. Looking forward to more videos! i am new to making cheese. The whey brine you mentioned what does that consist? is it simply the brine left after the curds form?
Great Video. I had many failures and the last 2 times I followed your video and it was great. One question I do have is the strainer you use for taking the curds out. I have one that looks very similar but the holes clog up quickly with cheese that I have to keep scraping out. Is there a special strainer for this purpose ?
Thanks! And congratulations on your successful Mozzarella make! I don't know of a specific strainer for cheese, but I think that lining your colander with one layer of loose weave #10 cheese cloth might solve your problem. Hope that helps! Lisa
Folks, I have made this Mozzarella recipe. It is great. Thanks Cheese52! Prior to this recipe I had tried four other "easy fool-proof" mozzarellas from TH-camrs. None of them really worked - sure, something edible, but nothing that a trip to the grocery couldn't solve. Then I tried cheese52. It worked wonderfully! Keep in mind that I followed each and every step along with each and every specific ingredient to a "T" (all that non-chlorinated water and non-iodized salt sort of brush-it-off nonsense). I am pleased and have already repeated the recipe.
👏👏👏 Fantastic! I am so glad you found success, multiple times! I see much pizza and lasagna in your future. Thanks for reporting your success. Happy cheesemaking! Lisa
This is awesome, I’m over here in the SW Washington (just north of the Portland Metro area) so we can get our hands on unhomogenized milk. Me and my friend do a lot of canning with water baths and a pressure cooker but we’ve both been wanting to make cheese.....you have made it MUCH less scary than we thought it would be!!
Welcome, Washington cheese friend! Very cool about the ability to source quality milk- we are fortunate, for sure. I wish you success! Happy cheese making! Lisa
I get it. This cheese can be finicky, especially for such an easy recipe. Believe me, I didn't always get it right. Hopefully this will help, and you can do a Mozzarella vid. I'd love to see it!👩🍳🧀
After watching your bideo, I've decided to make this wonderful mozzarella cheese tommorow. I've bought two liters of milk, but forgot to buy rennet. I am not sure the curd will form for only using vinegar for making cheese, and also not sure about how much vinegar I should put in. Would you mind for considering my thoughts written here? Sorry for bad English😂🙏
Awesome! I've never done it, but I looked up several recipes and the consensus seems to be 1/2 cup of white vinegar per 2 litres of milk. Hope that helps. Good luck and happy cheese making!
Thank you for your detailed instructions! Made shiny, stretchy Mozzarella cheese after 2 failures using other methods. Though as soon as I finished adding the rennet, I got small curds, not those thick yogurt type which you have to cut into squares! Too much rennet?
I am glad you achieved success with this recipe! And for others reading this message, your success is an example of perseverance when things don't go exactly as expected. The small curd formation (I am guessing it looked a lot like Ricotta?) can occur from over stirring or over-acitification. My guess in this case is over acidification. The pH of your milk may be a little lower than mine, and the amount of citric acid in the recipe may have over acidification the curds. I suggest reducing the citric acid by 1/4 tsp per attempt until you see smooth curd formation like in the video. Way to press on. Almost always, you will get some kind of cheese if you keep going, and in your case, some pretty great success! Welcome to the channel, and happy cheesemaking! Lisa
Another yummy looking cheese! I forgot to tell you on the last video I watched, but your kitty cat is really beautiful! I had one just like that when I was a little girl but she wasn't as chunky...haha!
Hi ss Sharon,, For sure.It happens to many cheesemakers. The 2 major challenge points are: 1/ Getting a good curd- many times the curd ends up " ricotta like". If this happens, the milk is too acidic. Try switching brands or reducing the citric acid by 1/4 tsp at a time. It can sometimes still be shaped into a ball to move to the stretching phase and at the very least be salted, herbed and enjoyed fresh. It's still cheese, just not what you were after. 2/ Getting the stretch. With a little practice and patience you'll know how to get the temperature right to get the stretch. Good luck on your next attempt and happy cheesemaking! Lisa
Absolutely Love your videos and we will be trying the Mozzarella soon. One tip while using the nitrile gloves that is an old barbecue trick. Put on a thin pair of cotton gloves first and then the nitrile glove. The cotton helps greatly insulate from the heat. Malcom Reed from how to BBQ right does this to move hot meat from the grill. I believe this would work for you!
Excellent! greetings from Paraguay in South America, very interesting recipe, I made my own version here based on this video because is hard to find the ingredients down here (except the milk lol), it taste amazing!! thank you so much... please consider making Parmigiano reggiano, that would be interesting to learn :)
Yes! Raw milk can be used for this recipe. Reduce the culture just a little, and omit the calcium chloride - you won't need it. I'm glad you enjoyed the video. Welcome to the channel!
Thanks for the great video! I have a question re: freezing. If I don't want to eat it all in a couple of days and don't want to shred it, do I just put the ball in an air-tight glass jar like you recommend, to freeze it (with no liquid or olive oil)? And how long can you keep it frozen? And similar question re: storing it in the refrigerator for 1-2 days. Do you put whey in with the mozzarella in the jar or just mozzarella by itself?
Hi Barry! If you freeze it, I recommend wrapping it in tight cellophane, then put it in a plastic bag. It can freeze for a month or two. Regarding refrigerator storage- I recommend wrapping it tightly in plastic and consuming it within a day or two. Putting it in any liquid will make the cheese slimy. You may see it stored like that at the grocery stores but the commercial producers use preservatives to elongate the expiration date. This cheese is at its best when it is consumed on the same day its is made. Hope that helps. Happy cheesemaking! Lisa
We love the taste and texture of Buffalo Mozzarella (‘mozzarella di búfala’ in Italian) which is a mozzarella made from the Italian water buffalo milk. We tried some in Salerno (Italy) and it was absolutely heavenly. Thanks for another great video.
Hello! Quick Mozzarella is meant to be enjoyed fresh- preferably the same day. Tightly wrapped in plastic wrap, it could last 1-2 days in the refrigerator. I am so glad you enjoy the channel! Happy cheesemaking! Lisa
Nice, I am getting some heat resistant gloves, Last time I made Mozzarella, the water wasn't hot enough, the cheese looked okay, but after it cooled, the inside was just like fresh cheese without any of the qualities one would get if heated hot enough (Yes, I kneaded and stretched it, just not long enough, the water was too hot for my dainty little fingers lol) Thanks for the video
Hi Thomas, The gloves will certainly help protect your hands with the wayer temperature required to stretch cheese. I recommend a temperature of 65- 70C. Dunk the cheese, then stretch to a long string and fold it over 2-3 times, or longer for a more fibrous texture. Hope that helps and cheesemaking! Lisa
@@Cheese52 Thank you Lisa. The first of five balls came out fine, as time went on, the water was getting to me, so the massage time lessened, and the temperature of the water was getting lower, , , frankly I got sick of dealing with it (because of the hot water), So it was okay to start with, by my gumption waned. Thanks for the help
I love your instructions . I failed the first time but determined to succeed! Thanks🥰🥰🥰. I used raw milk from a local farmer . How hard is it to fund pasteurized non ultra at the grocery. We don’t seem to have any where I live?
Hi Ruth! I'm so glad you appreciated the instructions in this video!. Mozzarella is a tricky cheese to make. Keep at it, I know you can do it. Raw milk is great for making Mozzarella, so if you have access to it, I would use it for your next attempt. To answer your question, I can get pasteurized non homogenized milk at Natural Grocers, farmers markets, and my local coop. It's rarely available at regular groceries. I can help you troubleshoot. Let me know what happened to your cheese, and I can make some suggestions. Lisa
@@Cheese52 thanks for replying. My milk delivery is on Saturdays so it will be next week before I’m at it again. Plenty of time to replay the video several times.
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I have a BS in Agricultural Food Science and I failed making Mozzarella cheese myself even with all my knowledge. I tried making it without a thermometer like an idiot. Your vids are the perfect instructions for people to get into the kitchen themselves. You’re doing a real service ❤
Hello, and thank you for your kind words! Haha, Mozzarella can be tricky as it is, I commend you for going rogue by not using a thermometer!
My goal for these videos is to provide step by step tutorials that anyone can access for free. I am so glad you find value in them! Happy cheesemaking, Lisa
Thank you!!!
😆
If you are new to her channel you're in the right place. We made her cheddar recipe and it was spot on fabulous! This woman knows her stuff and you will no longer be intimidated by cheese and you'll love what you make.❤
Oh goodness, Jenny. Thank you for that incredible feedback! Lisa
Thanks, Jenny. So often youtube cooking videos get a ton of positive comments from viewers that have never actually make the product. They simply watch the video and love it. Say what?! That's no good for someone, in this instance, that wants to make Mozzarella.
I'm always thankful for viewer feedback. I will be adding mine very soon; until, then no thumbs up nor thumbs down.
As a note: stores that sell home brewing supplies usually carry cheese-making supplies at very reasonable prices.
I agree she explains everything so well and doesn't do all them numbers where u get like I don't know so glad someone recommended it
I just watched her Cheddar Cheese video... It was well presented, has good production quality, and for someone who's never made cheese... I feel confident enough after watching her video... That I could make a round of cheese successfully... Thank you for all your hard work cheese maid...
Wow. Thanks so much for that amazing feedback🙏.
I try to make the videos as clear as possible. I firmly believe that anyone can do whatever they put their mind to- and this is my way of helping people interested in the cheese making process do just that.
Thanks for being here. So glad you found the channel! Lisa
I came from the same video... am looking for one that covers goats cheese :D
same thing here 🙂
I have tried and tried and this is the first attempt that worked! You have a fan for life!
Yaaaaaaaaas! Congratulations!
I am so pleased you found good results with the tips found in this video. Pizza at your house tonight! Thanks for reporting your success!
For those reading this- If you'd like a written copy of this recipe, and (33 others) my new book, 'Confident Cheesemaking' is now available! It is packed full of information designed to help you make decisions, understand some of the science and tons of tips to help you be successful.
Visit my website, www.cheese52.com for more information. Happy cheesemaking!
Lisa
I really appreciate how you make these videos so easy to follow! I can tell you’re passionate about making cheese and I’m glad you’ve decided to share your recipes with us :) Would love to see more consistent video uploads!
Me too. If only I could teach YumYum to edit. :) Stay with me- I am working on new content now- Ring the notification bell so you can be notified when I upload. Thanks for this amazing feedback! I am honored.
Again, what if you have access to raw milk? Any info there, at all?
I grew up drinking raw milk...right into my late teens. Then left the farm and had no choice but store bought *homogenized*(and pasteurized) milk..., felt i was missing something, always. After a few years and children, I began finding changes in my own health..and having ulcers..my gp was originally from ireland, I asked him about returning to raw milk...he said as long as I was careful about the source, (the last thing I wanted would be to get a batch of tb infected milk...infecting myself, and family(chilren included, if not from milk then proximity to me...) so, went back to having my own cow, and unlimited milk!)😁💕💕girls are all healthy, love their milk and have their own children now, husbands who complain about the grocery bill because they wilĺ*not* limit the amount of milk their children drink. "Honey, why would you want to do that? Its good for them! I dont hear you complaining about peas or green beans...or corn, or other vegetsbles,etc(which they grow in their own gardens) andvthe moment hubby brings up cost snd stores...bring up the idea of a miniature cow...ehich could do dual duty sd both weed and feed for the lawn!😁😆😆😆😎 funny hoefadt hubby changes the subject and it never gets brought up again!😆😆👏👏💕those' re definitely my girls!😎💕
I love how YumYum so studiously sits and listens to the tips at the end. She is so beautiful!
Awww, thanks! She's the star, and a very sweet kitty. Highpaw from YumYum!🐾
Super. Love it.
I'm going to make this for sure, next summer when the tomatoes are dropping off the vine.
Fresh garden Tom's and fresh motz sounds like heaven to me.
That and some fresh basil spells Caprese for days! So glad you enjoyed the video 😀
This cheesemaking should be a on Masterclass, love it!
Thank you so much for that wonderful feedback!
I've watched many cheesemaking videos and by far I love how soft and easy you are with the process and explanations. I like the troubleshooting suggestions as well
Thank you so much for the lovely feedback, Diane. I'm so glad you find them helpful. Lisa
I just tried your recipe. A few caveats! First, I used raw cow's milk... fresh from the teats this morning. Second, I am not an experienced cheese maker. Third, my milk started out at 90°F. Fourth, I had 3 gallons from this morning's milking. I did not want to chill it, so I would have to reheat it later... so I added 4.5 tsps of Citric Acid to one cup of water, then to the raw milk, and waited a half hour to add the rennet. I added the rennet and at 5 minutes I did not have a good break, so I waited another 5, at which time I did have a good break. I avoided the hot whey problem by using a collander in the bottom of the pot. This worked really well! My cheese turned out perfect! Thanks!!!!! Next attempt will be your Feta Cheese!
Fantastic! So glad it worked out. I am excited for you to try the Feta. I think you will love it.
Can i use vinegar instead of citric acid?
Loved this video. You looked like you were having so much fun. Yumyum too! Her little squeaks are adorable. Making this right away.
Oh fantastic! Pizza for dinner, maybe? Thanks for the encouraging comments. Happy cheesemaking, Lisa 👩🍳 and Yum Yum🐱
Yes, Pizza Margharettia is on the menu for tonight....can't wait, my mouth is watering already.
Aw, just got to your second video! I won’t continue to leave you messages, but I love how you speak to your audience and teach! I can’t wait to try this! Thank you so very much. What a kind heart! Thank you! 🤍Caitlyn
Thank you so much!!
I never tried to make my own cheese until a few months ago. After several successful experiences with ricotta, I was emboldened to try mozzarella. So far, I have made two attempts, and both resulted in fine grainy curds, nothing like what I have seen in a dozen videos. In fact, the curds actually looked like ricotta. I spent $20 (per batch) on horribly overpriced milk and other ingredients, only to end up with no useful curds. I used vegetable rennet tabs, because no other options were available in time for the holidays. After the holidays, I will try again with liquid animal rennet, but so far this has not been a very rewarding endeavor. Even if it works out, the cost will still be about triple the cost of buying perfectly good mozzarella at my local grocery store. Cost is not everything, but it is certainly a factor. I should also mention that I live at 8,000 feet above sea level. This has a serious impact on boiling and baking, but I do not see why it would impact cheese making at low temperature levels.
Hello!
First of all, my apologies for my late response. I make it a point of answering every question on the channel. I am a one woman team, and my cat refuses to learn to edit. :)
A few these are happening here, so I am going to untangle them one at at time.
1. You are a new cheesemaker and you are trying to make Mozzarella.
The bane of my existence is the presence of dozens and dozens of videos showing first time cheesemakers how easy it is to make Mozzarella at home. Those videos get the views, but, as you and countless others have experienced, Mozzarella is not easy to make at home, even though the videos have set the expectation that it is an easy endeavor. I've had viewers land here and shout and cry at me over the internet because they followed these videos and their cheese didn't work. No joke.
In fact, in my book, 'Confident Cheesemaking' (www.cheese52.com), I've listed both Quick mozzarella and Traditional Mozzarella in the Trickier Recipes section for that very reason. Mozzarella has a pretty low success rate for new cheesemakers. But there are trouble shooting methods, like the ones listed in this video, that can help guide you to success. There are some other tips too, and I will outline them below.
2. Shattered Mozzarella curds.
What you are describing as ricotta-like curds, is a common Mozzarella defect. It can happen either before or after the rennet is added, and it can carry all the way through the stretch stage, when it pretty much disintegrates when you try to stretch it.
A. BEFORE THE RENNET: If it happens before the rennet is added, the likely culprit is too much acid. Over acidified curds can look like Ricotta. Raw milk has non starter lactic acid bacteria in it,(translate: acid is already present in raw milk). Milk over 72 hours old (either raw or pasteurized) can have higher acid levels. Different brands can have higher acid levels. Trouble shooting methods for this defect include: Regardless of the type of milk, raw or pasteurized, use the freshest milk possible. Reduce the citric acid amount by 1/4 tsp per attempt until you experience more favorable results.
B. AFTER THE RENNET: If you notice Ricotta like curds after the rennet is added, it is possible that the milk was stirred too vigorously, or too long. If you substituted the rennet type, (ie: tablet vs liquid, vegetable vs animal) you may get different results than the recipe writer intended.
C. DURING THE STRETCHING PHHASE: Some loss of fines (curd lost to the whey and water) is normal at the stretch step, and you will see the stretch water turn a milky color. This is normal. Curd disintegration is not. Common causes include: over-heated stretch water ( its should be between 160-175 °F), over acidified milk, or using UHT (Ultra Heat Treated milk). You can learn about how different types of milk affect cheesemaking in Chapter 1, 'Understanding Milk', in my book. The best stretch happens at between 5.3 and 5.1 pH. You can test it with a pH meter, or you can learn to sense when that happens (you can learn how to do that in my book).
3. Altitude/environment concerns
Altitude affects the boiling temp of water, but cheesemaking occurs at much lower temperatures. It has very little effect on the outcome of cheesemaking. That said, I do think that each home environment has its own quirks, and it take a little time to get the feel of how your environment and the source of your ingredients affects the process of cheesemaking.
4. Cost.
Each person should do their own cost/benefit analysis to determine if cheesemaking is cost effective, as milk and cheese prices vary from every area. Other factors include the quality that you can produce vs the quality you can purchase. Making cheese at home ensures you are not using chemical ingredients (I know cheesemaking ingredients seem foreign and artificial, but they are made with natural ingredients). Plus, you are learning a very cool skill, and you will gain many new cheese friends. People will line up to be your taste testers!
Whew! That was long, but I think I addressed each concern.
Take heart. You've mastered Ricotta (YAY!) and you can master other cheeses too! I recommend trying another cheese next. Feta, Halloumi, Cottage cheese (my recipe) and Boursin are all easy cheeses to make, with a very high first-time success rate. Once you get a feel for how the milk and ingredients handle, I'd give another go at Quick Mozzarella, or go straight to the Traditional Mozzarella recipe (no vid yet, but I have a great recipe in the book).
Reading this back to myself, this kinda looks like a commercial for my book, and I guess it is. Practically every sentence in my book is a response to a question I have encountered over the years. Everything I know about cheesemaking (to date, anyway!) from my years of practice and my University of Guelph Cheesemaking Certificate studies is available in that book.
Much of the information in the book is available here- in video form, or in the comment responses, and I am proud of the free resources I have provided over the years, and will continue to provide.
Head over to my website www.cheese52.com for a free printable download of my Feta recipe. I think you will love its user-friendly look and feel.
I hope this helps, and happy cheesemaking!
Best,
Lisa and YumYum
@@Cheese52 Thanks for the detailed response. Much appreciated!
We would buy prefab frozen mozz curds in the 90s. 3 layers of latex gloves in ice water until it hurts, form mozz until it hurts, repeat. I love the instructions, and your reply to this post sold a book. Thank you!
@@Cheese52 What a generous and courteous reply to an upset cheesemaker, Lisa. As for giving your book a plug, you didn't come over like that but there's nothing wrong with it, if you had.
To Inigo_the_son... It's upsetting to have failures and we all have them, even when we start to think we've got this craft aced! A couple of other tips, if you don't mind me chipping in with my two cents worth here, is to try making very small batches to start with - like two litres at a time! Then move to five litres for a few batches. Another thing regarding milk acidity, aside from Lisa's perfect explanation, if you need to acidify milk (with vinegar, lemon juice or citric acid solution) dilute the acid in clean unchlorinated water, then add it quickly to VERY COLD milk while stirring. That way it won't immediately curdle your milk. Especially if you live in a hot climate where the ambient (room temperature) is 30°c like here in South Africa.
I'm impressed you've got Ricotta aced, I can make it, but trying to scoop out those ultra fragile curds from the whey turns me into a snarling wild woman. Any tips for me on that score, though I'm very late to this party?
I don’t even plan on making these cheeses right now but your videos are so relaxing and your enthusiasm is amazing. Thank you so much for putting these videos out there :) I’m happy to see someone passionate about something they love.
I'm glad you enjoyed it!
Turned out perfect! Yahoo! Pizza for dinner. Thank you so much!
This makes me so happy! 💛🧀 Enjoy!
Thanks for this video. I have used instructions from other sites and have failed every time. Today; after following your video instructions, I successfully made mozzarella!!!!
Hi Debbie,
Fantastic and well done!! Thanks for reporting your success!
Lisa
Love the way you make it, very detailed and calm voice . I love cheese so i am glad seen your channel, yes i subscribe since i have so many to learned about cheese :) thank you.
Wow! Thank you for that wonderful feedback.
Thank you for sharing how to make cheese the right way this is the best video I've found on how to make cheese.
Hello, and welcome to the channel!
I am so glad you found the video helpful. Quick Mozzarella can be a tricky recipe to overcome! Looks like it's pizza for dinner at your place tonight! Save me a spot at the table 😉
Thank you for your confidence in my work 🙏
Happy cheesemaking!
Lisa
Hi Lisa, I have been watching your delightful videos for several months now and making cheese! First I wanted you to know that my kitty ChocolateDrops loves YumYum! When she hears your theme song she gets on the table and when Yum Yum shows up she kisses and rubs the screen. God's honest truth. Too funny!!
Oh my goodness. That is precious. It's interesting how they are drawn to the theme music! YumYum does it too- she runs into the office when she hears me editing. So glad to hear she has a friend in ChocolateDrops, and I am glad you are enjoying the videos :) Happy cheesemaking and high paw from YumYum!
Aloha and Mahalo from Kona.
I am a retired person living here in Kailua Kona and am lucky enough to fill my weekday mornings tutoring some local homeschoolers here in Keauhou Bay. In addition to the 3 R's I have added something a little outside the norm--we are studying life in and around the Bay of Naples---so of course we discovered "Pizza Napoli " and decided as a project to make from scratch an authentic Neapolitan Pizza ! Our first step was to make the fresh mozzarella--we failed twice ! ! So next Tuesday sarmed with new information and understanding gathered from your video we will try again! I 😂❤🙏
Greetings from the mainland! What a fun and fulfilling project! Hang in there. Mozzarella is a tricky cheese to master.
Make sure your milk is not ultra heat treated. It will not set a curd. If your milk looks Ricotta-like after adding the citric acid, try reducing the acid by 1/4 tsp.
If you are looking for a different project, I know it's not Italian, but I have a quick method Cheese Curds recipe that your crew might enjoy. th-cam.com/video/pG2b760ckqY/w-d-xo.html.
Hope that helps and happy cheesemaking!
Lisa
Same thing happened to me! First time I had a huge success, tried 3 times the next week and failed them all. I gave up on it for a while then had success using culture instead of acid, but it was a little too rubbery and wouldn't melt, so it sounds like I might have over-stretched it. Thanks for all the insight!
At last after putting the cheese in the cold water, how much time should we keep it?
Glad I found your video. Easy to follow and not irritating.
Me too! Welcome to the channel, Rita! Happy cheesemaking,
Lisa
Many viewers ask me where to find the ingredients and equipment used in the recipes. I use New England Cheese Making Supply. You can browse the store here: (Affiliate link. This means I make a commission if you purchase through the link) cheesemaking.com?aff=35
Mozzarella recipe so easy to follow, thank you for giving the concise information as needed
My pleasure! I am glad you find the recipe easy to follow! Happy cheesemaking! Lisa
Hello Lisa, can you show us how to make Pecorino Cheese ? Just a thought though 😅
Great suggestion! It's a wonderful creamy cheese :)
Cheese52 yayyyy !! Thank you very much for considering 😄😄
pecorino isnt creamy
I really appreciate you awesome job and your easy way and clear, thank you so much my lady I'm from Lebanon, 👏👏🤗💕🌹
@10:15 you add some curd to the whey and @10:36 the video jumps to adding salt to the whey. Small video editing mistake I think. Adding the curd to the whey is after you added the salt no? Like @11:45
Yep, for sure. As soon as I published it, I saw it🤦♂️ I had just started to stretch the curd, when I realized I hadn't filmed the salting of the whey, so I had to stop what I was doing and get that done.
It happens, and I just move on and try to improve the process each time.😀 Thanks for watching.
Thank you, the best recipe out of many I have tried before 🙄. First try and it turned out perfect.
Yaaaaas! High five over the internet!
Pizza is on the menu at your house tonight!
Thanks for reporting your success- it really helps new viewers to the channel have the confidence that they, too, can make great cheese!
For those interested in a print version of this recipe, this one, and most of the others from the channel, are in my book, Confident Cheesemaking, available on my website at www.cheese52.com
Enjoy your delicious cheese!
Lisa
Can you PLEASE make a like hour long video of the kitty playing and doing cute stuff?!!??!?!
First time I watch a International level cheese maker videos I love your videos and Love you from Pakistan
Welcome, cheese friend!
We failed 4 times then watched your video. You do a couple things different from the others. You go up to 110F, all the others say 105F.
So we followed your directions and had the best results so far. Thanks for a good demonstration on how to stir the curds while heating.
However, when you removed your curd from the whey, it already looked like melty cheese. Ours was still grainy. It took a lot of heating to get it even close to stretchable. We ended up with a few ugly balls and gave up on the last one. It just wouldn't come together. It was more like ricotta. We had some store-bought mozz and side-by-side there was no comparison. Store-bought was firm and ours could be pulled apart without much effort.
Any other tips?
I'm so glad you tried again! The good news is you got some cheese- maybe not quite what you had hoped for, but cheese none the less! Ok. Let's troubleshoot.
1/ Can you try another brand of milk? I am assuming you are using grocery milk. If you are in the US try Costco brand. I have heard others try it with success.
2/ Wait 5 more minutes in the rennet set. 3/ Be as gentle as you can with the stir. So gentle.
4/ At the stretch, the PH may not be quite right. It needs to be at 5.2 and most of us don't have a PH meter, so....if it doesnt stretch right away, give it a few minutes. Heat the whey up again if you need to and try again. The PH may have dropped into the right range.
Regarding texture- mine is the firmest after 1 day in the fridge. Remember, your grocery store Mozza is more shelf stable- it may have preservatives and possibly even firming agents to keep it in the food system longer. It's ok if yours is not like the one in the store.
One other thought- sometimes my curds are a little grainy when I pull them out of the whey and sometimes they are meltier, like in the vid. When they are grainy it takes a little longer for me to get a stretch. Mozzarella can be finicky.
After all that- my money's on the milk. Keep trying. You can do this! Lisa
@@Cheese52 Thanks a lot! I do have a pH meter because I make hot sauce. Will try all of these tips next time. We plan on doing homemade pizza every week now that we've mastered the crust. So we'll have plenty of shots at this.
@@boboscurse4130 Oh perfect. You'll be opening Bobo's Pizza Shop in no time!🧀🍕
@@Cheese52 Heating the whey changes pH?
@@boboscurse4130 No. You'll need to reheat the whey back to 175F-190F if it cools below those temps while you wait for the PH to change. With traditional Mozzarella you can sometimes wait for hours for the curd PH to drop to 5.2, and I think that if the PH is over 5.2 when you're ready to stretch, you should wait for it to drop. The cheese may not yet be acidic enough to stretch. In theory, the citric acid should do that right away, but there are other factors involved, like the PH of your milk before the acid is added.
Acidity increase = PH decrease
I love making cheese, and I literally just started.😂
Thank you for doing what you do; may God bless you and YumYum.❤
You've found the right channel!
Welcome to the wonderful world of cheesemaking!
Lisa
I love seeing her happy smile when her recipes work well. Makes me smile with her. 💜Just received all my materials/ingredients I need, so excited to to try it out.
Hi Ellie!
I can't wait to hear about your cheesemaking successes too. Happy cheesemaking!
Lisa
@@Cheese52 have you make string cheese successfully? My kids keep asking me if I’ll make some. I would love to. Thanks for your positive words! 💜
@@ellielynn8219 I havent, but that's a great suggestion!
@@Cheese52 Sorry, I have one more, I hope you don't mind. I tried to make this mozzarella last night and the curds didn't set for me at all (maybe it is the rennet 🤷♀). I followed the directions to the letter. So I went and searched your videos (I'm sorry if you already made one and I didn't find it), but a good troubleshooting video would be amazing! Thanks again for your content! I love your channel so much!
@@ellielynn8219 Hi Ellie, I am sorry you didn't get any curds. Do you mean no curds at all? Or did they sort of look like ricotta? What type of milk did you use? What type of rennet did you use? Is your rennet brand new? Did you overshoot the temperature or was it well controlled? Lisa
Oh your the BEST ! I had just made some mozzarella and it turned out just crumbly, not able to shape it. I put it in a bowl in the fridge telling myself it would make ok salad topping, but knowing I'd probably just throw it out in a few days. But after watching this video I thought, I'll try her shaping, I've nothing to lose. So I heated a big pot of water to 175 degrees, put half the crumbs in a strainer and let it sit covered in the water for 1-2 mins then pulled it out of the water and squeezed it a few times to get the water out, pulled to stretch it 3 times, folded sides to bottom a few times and it got shiny and held tog in a ball ! HOLY COW!!! This will definitely end up being shredded pizza cheese or grilled cheese sandwich, going to be rubbery. But next time it's YOUR recipe all the way! THX !
YAY! I am so glad it worked out for you. Congratulations on your success!
Thankyou for your channel and explaing everything where u can understand ,you r a delight to watch
My pleasure. So glad you found the channel. Welcome, cheese friend!
By far the best cheese-making videos online, keep going , thank you.
Thank you for that wonderful feedback, Joe!
I failed at my first two attempts to make Mozzarella with only whole milk and vinegar. First I used a nonstick pot( probably my first error); secondly used powdered whole milk diluted with distilled water ( should have purchased whole milk at a store) got the temperature to 40 degrees Celsius and got a few stringy globs. Threw that out and tried again using the same pot( I did wash and dry it) but I didn’t have whole milk some used heavy cream and diluted it in half with water. Absolutely no curds or strings occurred. Then I found out the cream was “ ultra” pasteurized.
I’m going to use your recipe with the citric acid and rennet. I will faithful follow your instructions and hopefully I’ll have cheese!! Thank you for this great video.😊
Don't despair. Many have struggled to make this cheese (including me). I hope you find these instructions helpful, and that they lead you to success! Welcome to the channel and happy cheesemaking! Lisa
Brilliant, I will make this next week, got all ingredients together and look forward to make...and eat...it. Thank you for the upload. Love from Calypso to Yum-Yum 😻😻😻
Sounds great! High five from YumYum to Calypso!
Thank you! will try for sure. Love the way you address your viewers and it's so easy to follow... I really like the way you make everything as simple as possible for the people watching. People like me, who have no idea, appreciate that a lot haha. Wish you the best with your channel!
Oh goodness. Thank you for that amazing feedback! Welcome to the channel, Anibal and happy cheesemaking! Lisa
Perfection, some work is involved but the results are certainly satisfying.
Definitely right!
I did it! Followed the steps and made mozzarella cheese. Absolutely amazing. Thank you!
Boom! You are a cheesemaker! Nice work! Now what will you try?
Pasta!
@@ExecCoachLiz Definitely!
Gracias por tus videos! Saludos desde Mexico 🙋🏻♀️
Welcome, Betty! Greetings from the U.S.A!👩🍳
Thank you Liza for your beautiful work ! I love your cat, very lovely and kind like you 😊
Awww, now we're both blushing! 😊😺
You've earned a subscriber from sunny Sri Lanka. Fantastic job!
You make cheese making look so easy!! I will definitely try this one. Thanks again!
Oh good! Everything becomes easy with practice :) Happy cheese making!
Thank you so much for a very detailed tutorial. I purchased all of the ingredients needed and can not wait to give this a try!!!
Hi Frank!
I am excited for you! Happy cheesemaking! Lisa
We just made it!! It came out amazing for the first time trying!!! Thank you Lisa!!
@@monkabuda Yaaaas. Success!! Well done. Pizza for dinner tonight 😋
@@Cheese52 Awesome! I hope you enjoyed it!! I make my own dough for my homemade pizza as well! I am looking forward to trying my own mozzarella on it as well!!
Just wanted to give you an update on my mozzarella. I used it last night to make Arancini di Roso…Italian rice balls!!! They came out so good!!! I wish I could add a photo to this reply to show you!!! It’s so rewarding using your own cheese!! There is no turning back now to store bought cheese for me now!! Happy New Year 🎈🎆🎊 Lisa!!!
I made this for my youngest son's wedding for 70 guests. You can also make ricotta if you stop at the curds. Both came out fabulous!
Hi Lori,
Oh my goodness. What a treat! Congratulations on your son's wedding! Lisa
This video was so interesting & I learned a ton!! Im hoping Michael will make this & I might help him. Thanks!
Oh I am so glad. It's an easy cheese to pull off on a Saturday morning, and you can have fresh Mozzarella for pizza by lunch!🧀🍕
Found you randomly today. Love your videos, and your kitty! I have always wanted to make cheese and you make me feel like I could actually do it! You are a great teacher! Thanks!
Aww, Thank you so much for that wonderful feedback. YumYum says thanks, and High paw from her!
You r beautiful
I made this today and it turned out great!! Thank you so much for your videos.
Boom! There is nothing like the sweet success of making Mozzarella!!!
@@Cheese52 Yes Indeed 😊 This was my second try as the first one didn’t turn out.
Good results I had for first time thanks for sharing
Glad to hear it! Congratulations!
Made this recipe and it turned out so well! Thank you 💟
Fantastic!
Hey sweet precious yum yum !!!! Thanks for the video !!!! Very fascinating
Any time, Amber! Thanks for watching!High paw!🐾 -YumYum🐱
You covered every single point I'd have doubt with. Thank you really helpful. 😊
Glad it was helpful! That was the goal.
Thanks for your detailed explanation and thanks for putting the amounts on the screen that has helped me a lot thanks again I love your videos
Glad to help! So glad you enjoy the channel!
I love this recipe! I have just made it and the result is excellent! Thanks Lisa!!!!
Yay! Success!
I am very pleased to finally successfully make mozzarella,. Thank you for your concise instructions.
Woohoo!👏👏 Congratulations! Pizza is for dinner at your house tonight!
I just found your channel, earlier today. You make excellent tutorial videos. It seems to me that you are a rather meticulous and methodical person. It shows in your cheese making and the editing of your videos. They're informative, and extremely well presented. Even though I have subscribed to a rather lengthy list of channels, yours is ONLY one of a long list of two, that I allow to notify me when an upload is ready.
Wow. Thank you so much for that incredible feedback. I'm honored to be a part of that very short notification list!✔
Stay tuned- I am working on the next video upload- hopefully it will be out this weekend.🤞
thank you for this excellent presentation .
So nice of you. Thanks you.
Wow thank you we followed your instructions and it turned out so perfect.😉👍💋❤️
Fantastic! So glad it turned out eell!
Great video thanks going to make it this week just ordered the rennet
Oh great! Happy cheesemaking!
Awesome tutorial videos!! Very relaxed and easy to follow along. To be honest, I struggled with Mozzarella today, but I'm going to keep at it until it works.
Glad it was helpful! I wish you success on your next batch. Keep at it. You'll get it!
Thanks for the excellent video tutorial, I went through a few beforehand but there was to much waffling or useless chat, yours was much better clear and precise, I will be using your video to make my mozzarella, and the cat was an added bonus. I recommend this video to anyone making mozzarella for the first time.
Glad you liked it! Congratulations on your Mozzarella success! High paw from YumYum!
The kitty steals all these vids 😍 😺 I love her mews
Yup! She's the star 🌟 of the channel!
This is closest to what I've seen in restaurants. Ty!! Our kitties look the same but opposite lol. Mine is mostly brown n white on her left side and mostly black n white on right. Beautiful!
Thanks! It is soft, creamy, and mild tasting. And it's best when it is consumed right away. Thanks for watching and high paw to your cute kitty from YumYum!🐾
@@Cheese52 Can't wait to try! Awe thank you 🐾🌻 yum yum how sweet 🤗 Mine..depends on her mood lol. Lately with the full moon been using her aka's Luna and Rabbit.
I just made my very first mozzarella and cheese ever. It was amazing, I made 5 pizza with it. Thanks for the clear tutorial.
The only thing differed for me was the waiting times. Since it's winter, my kitchen is 22 degree at C. I had to wait 15 min for the clean cut, instead of 5.
Fantastic! Thank you for sharing your success with us, and the tip for making it in your cool kitchen. Happy cheese making! Lisa
Wonderful recipe thanks 😊 love your channel
Thank you so much. Welcome, cheese friend!
good job very nice and clean job and i love that cat
Thank you very much! High paw from YumYum!
There is actually a rather easy shortcut for stretching the mozzarella. Instead of plunging it onto hot whey, simply microwave the cheese a couple of times , once for a minute then 30 seconds. Easy and in my experience fool proof. Fabulous channel.
Hi Steve,
For sure. The microwave method works well too. Thanks for watching! Lisa
i have 3 homework assignments and a few essays due but knowing how to make mozzarella cheese is pretty cool
Hahaha! Happy to help you take a break from school. Good luck with your assignments!
I love your videos thanks so much. You’ve been missed
Thanks so much!🙏
Thank you very very much after trying time and time again at last watching your video I did succeed thank you again.
👏👏👏 Nice work. Congratulations!!
Thank you for being a patient person and taking your time to teach very throughly. Looking forward to more videos! i am new to making cheese. The whey brine you mentioned what does that consist? is it simply the brine left after the curds form?
Thank you for your wonderful feedback! Regarding your question about the whey- yes, you are exactly right.
Great Video. I had many failures and the last 2 times I followed your video and it was great. One question I do have is the strainer you use for taking the curds out. I have one that looks very similar but the holes clog up quickly with cheese that I have to keep scraping out. Is there a special strainer for this purpose ?
Thanks! And congratulations on your successful Mozzarella make!
I don't know of a specific strainer for cheese, but I think that lining your colander with one layer of loose weave #10 cheese cloth might solve your problem. Hope that helps! Lisa
tried it and came out great! thanks for the step by step. move over Galbani!
Haha! Yesssss!! That's awesome! Thanks for reporting your success. Happy cheesemaking!
Lisa
I did it got it on the third attempt. Thank you 😊
YAAASSS! Congratulations! Pizza at your house tonight! Way to stick with it, Barbara. Thanks for reporting your success! Lisa
Folks, I have made this Mozzarella recipe. It is great. Thanks Cheese52! Prior to this recipe I had tried four other "easy fool-proof" mozzarellas from TH-camrs. None of them really worked - sure, something edible, but nothing that a trip to the grocery couldn't solve. Then I tried cheese52. It worked wonderfully! Keep in mind that I followed each and every step along with each and every specific ingredient to a "T" (all that non-chlorinated water and non-iodized salt sort of brush-it-off nonsense). I am pleased and have already repeated the recipe.
👏👏👏 Fantastic! I am so glad you found success, multiple times! I see much pizza and lasagna in your future. Thanks for reporting your success. Happy cheesemaking! Lisa
I am looking forward to make my own mozzarella!! Thank you so much for tip.
Fantastic! Good luck and happy cheesemaking!
This is awesome, I’m over here in the SW Washington (just north of the Portland Metro area) so we can get our hands on unhomogenized milk. Me and my friend do a lot of canning with water baths and a pressure cooker but we’ve both been wanting to make cheese.....you have made it MUCH less scary than we thought it would be!!
Welcome, Washington cheese friend! Very cool about the ability to source quality milk- we are fortunate, for sure. I wish you success! Happy cheese making! Lisa
👏👏👏👏👏👏👏 great tutorial, thank you 🙏
Thanks. I am still struggling with mozzarella cheese. 🤠
I get it. This cheese can be finicky, especially for such an easy recipe. Believe me, I didn't always get it right. Hopefully this will help, and you can do a Mozzarella vid. I'd love to see it!👩🍳🧀
Hi,
👍 you explain very well ,it is easy and very informative.
Well done beautiful lady
😂 😂 you asked want some and at 1st I chuckled until I saw a hand; then I started laughing. 😂😹😂😹😂😹😂😹
After watching your bideo, I've decided to make this wonderful mozzarella cheese tommorow. I've bought two liters of milk, but forgot to buy rennet. I am not sure the curd will form for only using vinegar for making cheese, and also not sure about how much vinegar I should put in. Would you mind for considering my thoughts written here? Sorry for bad English😂🙏
Awesome! I've never done it, but I looked up several recipes and the consensus seems to be 1/2 cup of white vinegar per 2 litres of milk. Hope that helps. Good luck and happy cheese making!
Like yr video. But could you convert the 1/2 cup of white acid into ml? Coz in my country we use ml. Thanks
@sheldon pereira I'm from Indonesia
Thank you for your detailed instructions! Made shiny, stretchy Mozzarella cheese after 2 failures using other methods.
Though as soon as I finished adding the rennet, I got small curds, not those thick yogurt type which you have to cut into squares! Too much rennet?
I am glad you achieved success with this recipe! And for others reading this message, your success is an example of perseverance when things don't go exactly as expected.
The small curd formation (I am guessing it looked a lot like Ricotta?) can occur from over stirring or over-acitification. My guess in this case is over acidification. The pH of your milk may be a little lower than mine, and the amount of citric acid in the recipe may have over acidification the curds.
I suggest reducing the citric acid by 1/4 tsp per attempt until you see smooth curd formation like in the video.
Way to press on. Almost always, you will get some kind of cheese if you keep going, and in your case, some pretty great success!
Welcome to the channel, and happy cheesemaking!
Lisa
Another yummy looking cheese! I forgot to tell you on the last video I watched, but your kitty cat is really beautiful! I had one just like that when I was a little girl but she wasn't as chunky...haha!
Welcome back to another video! Thanks! I think she's beautiful too. She is a little fluffy, though... I will admit. Must be all that cheese. :)
I also made Mozarella beautifully once. Then wasted $$$ trying to replicate the success to no avail. Thank you for this video!
Hi ss
Sharon,,
For sure.It happens to many cheesemakers. The 2 major challenge points are:
1/ Getting a good curd- many times the curd ends up " ricotta like". If this happens, the milk is too acidic. Try switching brands or reducing the citric acid by 1/4 tsp at a time. It can sometimes still be shaped into a ball to move to the stretching phase and at the very least be salted, herbed and enjoyed fresh. It's still cheese, just not what you were after.
2/ Getting the stretch. With a little practice and patience you'll know how to get the temperature right to get the stretch.
Good luck on your next attempt and happy cheesemaking! Lisa
Hi Lots of love from Pakistan I Appreciate your Way Of Teaching. 💗
Thank you so much and hello from the US!
Thank you so much, everything is perfect
You're welcome!
Absolutely Love your videos and we will be trying the Mozzarella soon. One tip while using the nitrile gloves that is an old barbecue trick. Put on a thin pair of cotton gloves first and then the nitrile glove. The cotton helps greatly insulate from the heat. Malcom Reed from how to BBQ right does this to move hot meat from the grill. I believe this would work for you!
Great tip!
Excellent! greetings from Paraguay in South America, very interesting recipe, I made my own version here based on this video because is hard to find the ingredients down here (except the milk lol), it taste amazing!! thank you so much... please consider making Parmigiano reggiano, that would be interesting to learn :)
Oh cool! Glad it turned out. I love Parmesan. Thanks for the suggestion! Greetings from the US :)
I really enjoyed watching this tutorial video, thank you so much. I do have a question can fresh milk be used?
Thank you once again.
Yes!
Raw milk can be used for this recipe. Reduce the culture just a little, and omit the calcium chloride - you won't need it. I'm glad you enjoyed the video. Welcome to the channel!
Thanks for the great video! I have a question re: freezing. If I don't want to eat it all in a couple of days and don't want to shred it, do I just put the ball in an air-tight glass jar like you recommend, to freeze it (with no liquid or olive oil)? And how long can you keep it frozen? And similar question re: storing it in the refrigerator for 1-2 days. Do you put whey in with the mozzarella in the jar or just mozzarella by itself?
Hi Barry! If you freeze it, I recommend wrapping it in tight cellophane, then put it in a plastic bag. It can freeze for a month or two.
Regarding refrigerator storage- I recommend wrapping it tightly in plastic and consuming it within a day or two. Putting it in any liquid will make the cheese slimy. You may see it stored like that at the grocery stores but the commercial producers use preservatives to elongate the expiration date.
This cheese is at its best when it is consumed on the same day its is made. Hope that helps. Happy cheesemaking! Lisa
We love the taste and texture of Buffalo Mozzarella (‘mozzarella di búfala’ in Italian) which is a mozzarella made from the Italian water buffalo milk. We tried some in Salerno (Italy) and it was absolutely heavenly.
Thanks for another great video.
How many days can we keep the Mozzarella Cheese? Thank you very much for the beautiful cheese videos.
Hello!
Quick Mozzarella is meant to be enjoyed fresh- preferably the same day. Tightly wrapped in plastic wrap, it could last 1-2 days in the refrigerator.
I am so glad you enjoy the channel!
Happy cheesemaking!
Lisa
I want to make a cheese that makes me giggle when I try it. Thanks for the video.
Nice, I am getting some heat resistant gloves, Last time I made Mozzarella, the water wasn't hot enough, the cheese looked okay, but after it cooled, the inside was just like fresh cheese without any of the qualities one would get if heated hot enough (Yes, I kneaded and stretched it, just not long enough, the water was too hot for my dainty little fingers lol) Thanks for the video
Hi Thomas,
The gloves will certainly help protect your hands with the wayer temperature required to stretch cheese. I recommend a temperature of 65- 70C. Dunk the cheese, then stretch to a long string and fold it over 2-3 times, or longer for a more fibrous texture. Hope that helps and cheesemaking!
Lisa
@@Cheese52 Thank you Lisa. The first of five balls came out fine, as time went on, the water was getting to me, so the massage time lessened, and the temperature of the water was getting lower, , , frankly I got sick of dealing with it (because of the hot water), So it was okay to start with, by my gumption waned. Thanks for the help
I love your instructions . I failed the first time but determined to succeed! Thanks🥰🥰🥰. I used raw milk from a local farmer . How hard is it to fund pasteurized non ultra at the grocery. We don’t seem to have any where I live?
Hi Ruth!
I'm so glad you appreciated the instructions in this video!. Mozzarella is a tricky cheese to make. Keep at it, I know you can do it.
Raw milk is great for making Mozzarella, so if you have access to it, I would use it for your next attempt. To answer your question, I can get pasteurized non homogenized milk at Natural Grocers, farmers markets, and my local coop. It's rarely available at regular groceries.
I can help you troubleshoot. Let me know what happened to your cheese, and I can make some suggestions.
Lisa
@@Cheese52 thanks for replying. My milk delivery is on Saturdays so it will be next week before I’m at it again. Plenty of time to replay the video several times.
@@ruthkendall5486 Happy cheesemaking!
Thank you for this!!!
My pleasure. I hope the process goes smoothly for you!