Yes, you can and may want to add salt. You can add about 1/4 tsp of cheese salt ideally or table salt during the melting and stretching phase, and you can also add salt to the soaking cold water at the end. I mention it in depth in the written recipe found here: www.inthekitchenwithmatt.com/homemade-mozzarella-cheese. The cool thing about homemade cheese is you have complete control over the salt, for those who are on low sodium diets. ALSO, if all you have is cheap pasteurized and homogenized milk then follow this other video recipe: th-cam.com/video/05DTxYaH0YQ/w-d-xo.html
Well I tried to make mozzarella cheese using this recipe. I had to use paturized milk because I couldn't find raw milk. My cheese didn't really come together like yours. Mine started to melt together when I heated it but it was like trying to get cottage cheese to meld together in a ball. It didn't really work. Mine has a "grainy" texture and seems more crumbly. The taste is more similar to cottage cheese than mozzarella. I wonder why?
@@bigg368 Hmmm, it could have been the milk. Try another brand of pasteurized milk, and just make sure it isn't Ultra-pasteurized because that definitely won't work. Try letting the milk sit longer after stirring in the vinegar. Sometimes that helps to develop the curds better. Traditional cheese making with rennet and citric acid calls for letting it sit for 30 minutes to 2 hrs. This might solve your issue. Did you use a thermometer? It does need to reach 160F during the melting and stretching phase.
@@inthekitchenwithmatt Thanks! I did use a thermometer. I'll try letting it sit longer next time. I'm going to use mine on top of homemade pizza. I think it will still taste good. It's more of a cottage cheese/goats milk cheese flavor so you can't lose with that either! Thanks.
@@bigg368 You are welcome! True, fun thing about cheese making, is even if it doesn't turn out exactly how you want, you still have some kind of cheese haha. Good luck with the next attempt, and let me know how it goes and if you run into any issues.
Can’t get the stupid pop up window for products to go away. I get it you wanna promote the product do you really need a box with 1 ingredient taking up half the space the entire video.
I’ve used this method twice now, with perfect results!! Thank you!! So happy! I had tried it three times before with the rennet and citric acid and on the 3rd try, I got mozzarella, but although it melted on pizza, it was firm and rubbery.. Not great! I will make mozzarella from now on with your recipe. It worked a charm!
This is the worst video for making mozzarella between the bad presentation the video has an annoying pop up. I get you are trying to advertise products but you really going to have it take up half the screen wtf a little kid coulda have made a better video in PowerPoint. 😅😂
Um yes it works I have made it several times. Think I used magic in the video? haha. If it didn't work for you, you didn't follow the instructions. Most likely you used the wrong milk. Plus many other people have made it.@@smartcar05
I believe that includes any of the dairy trades. Blessed are the Greeks! The Greeks? Oh the meek, blessed are the meek. That's nice, they've had a helluva time..
@@norskibull2.021 it has to be diluted. I use it at about 5 to 1. And leave it out to ferment more. Seems to work well as my garden is doing well. And a great side affect is that it kills soft sided bugs.
Just made this with milk from our dairy cow and it turned out beautifully!! Thank you so much for such a great video that is easy to follow. My kids had a blast and one of them even liked drinking the whey
That looks really good. It’s similar to the way that one makes Indian fresh cheese, paneer, except for that you bring the milk just to a boil, turn off the heat, then add vinegar. The whey separates out like yellow water, and the curds are firm and crumbly. Wrap it in cheesecloth and hang it to drip, to get rid of the moisture, then slice and fry in butter.
Did you do the melting and stretching steps? It needs to be heated to 160F and stretched and kneaded until smooth. It also may have been the milk. You might try a different brand of milk. Glad you tried it! :)
@@inthekitchenwithmatt like me...when I tried to make yogurt I end up with beautiful cottage chees....then I come to Y.T.(when desperate read instruction kinda guy)
Tried your recipe and it came out great! Tried again and added a little salt and black pepper to the final mix when you're kneading it and it definitely improved the flavor at least for my tastes. Going to get me a cold smoker set up and try making some smoked cheeses next!
I bought my husband a smoke tube (they're at Home Depot or on Amazon) and it works great for smoking cheese, nuts, anything that we don't want to actually heat or cook. You just put the tube in your BBQ grill with whatever wood chips you like. ~Michele
@@ChocolateBoxCottage I saw one setup involving some tinfoil, charcoal, wood pellets and a cardboard box lol. Was definitely creative! I'll probably end up building one out of my old camp grill
Depends on the ph and what kind of plants you’re “watering”. Some plants, blueberries for example, like an acidic soil, but you need to be careful not to make it too acidic. That said, it’s usually not a great idea to put dairy products into your garden. Can give you issues with vermin and the like.
Hi Matt, I tried making mozzarella with a grocery store brand of whole milk and I ended up with some tasty cream cheese but definitely not mozzarella. I went back and read the comments, and I decided to try again with a different brand of milk. It worked! My cheese isn't completely smooth, but I figure with practice I'll get better at stretching and shaping the cheese. Thanks so much for your easy to follow recipe and great instructions!
Awesome, Heather! Glad you didn't give up. And yes lots of times it has to do with the specific brand of milk, so changing that up usually helps. You are welcome! :)
Oh my, I did it! I used pasteurized milk and am eager to try raw. I used some of the whey in pizza dough, the rest is in the fridge. Btw, pasteurized cheese grated just fine out of the fridge. ALSO, when the temp cranked to 150, I used the microwave and then “kneaded” the cheese in the bowl with a big plastic spoon so i wouldn’t burns my hands. Because I live st 5,444 feet, I let the first temp rise to 120. Thanks so much for this, Matt! This is an inexpensive alternative to the grocery stores.
Used regular store brought whole milk and the recipe turned out great! I just made my first ball of cheese! Letting it set right now! I plan on making fresh focaccia for tomorrow and Brushchetta. Cant wait!
@inthekitchenwithmatt i used white distilled and i even used less than the recipe. It was just the dominate flavor. It set fine. Looked perfect. Had the texture but the flavor wasnt what i was expecting.
This cheese is AMAZING. I generally don't like mozzerella cheese without something else (tomatoes, balsamic, etc) but I can't get enough of it. Thank you so much for your recipe!!!!!
Woohoo it worked for me, my first attempt I done with lemon juice and it was more like ricotta cheese than mozzarella but the vinegar worked! Thankyou, going to be put on lasagne tonight 😊
Thanks Matt! I accidentally purchased a jug of milk, only to get home and find my wife had bought one too! Going to try this on mine and see how it goes! That leftover fluid looks like it would be good for boiling Pasta! Thanks again Matt!
Love how straightforward and down to earth this is. I've made paneer and ricotta before but never mozzarella as rennet seems like a pain to acquire. Eager to try this out. Thank you!
So, I made this today. I used a gallon of whole milk from Costco (Pasteurized and Homogenized), and 3/4 cup white vinegar. I let it sit 20 minutes with the lid on after stirring in the vinegar for 30 seconds. My curds were small, almost like Cottage Cheese or Ricotta. So as I squeezed it out, it was mostly sticking together, but still a bunch of small curds. I also put it in a fine mesh strainer to help it drain. I also added some sea salt at this point. I figured I was going to end up with Ricotta. However.... When I heated it up, it all kinda melted together, really smooth and shiny, and looked like it was going to be Mozzarella. Once I made the ball, I put it into ice water immediately. Maybe I should have done cold water first for 10 min, then ice water, like the instructions said. But it made a nice ball. However.... The final product was more like a firm cream cheese, and a little tart. Not bad, just not mozzarella. Maybe next time I'll try with citric acid and rennet. The final product was about 12 oz (from 1 gallon). Definitely an interesting process.
The issue is the Homogenized part. It needs to be raw milk or just plain pasteurized. If all you can get is the pasteurized and homogenized, you will probably need to use rennet and citric acid, like you mentioned trying. And the process will be a little different with rennet. You can just follow the steps on the little recipe that comes with the Rennet tablets. Good luck! making cheese at home is fun.
Thank you for giving me the courage and final push to do this! It turned out absolutely perfect! First time cheese maker here and it is perfect! Now my husband will never eat store bought again haha
I found your video and liked it the best! It’s now saved in my favorites. I just now made my 3rd batch. Thank you so much for your detailed and easily understood tutorial.
My grandma used to make her own. I remember it was quite the process with strainers and cheesecloth and I don’t remember what else. Lol. I’ll try this method. Thanks, Matt!
You are welcome! She probably did a very traditional method, which honestly works really well. Most likely she used, rennet and citric acid. Similar to this other video I have th-cam.com/video/waht5eMMmUw/w-d-xo.html minus the milk powder. haha although it is pretty cool that you can make cheese from powdered milk.
You are welcome, Todd! If you want to see the traditional method watch this video th-cam.com/video/waht5eMMmUw/w-d-xo.html (but instead of using milk powder use whole milk/raw milk)
Doubled the recipe with great results. Was able to knead one ball while the other was heating up. Salted the whey before reheating the balls. Thank you for sharing this method!
Awesome Grant!! Glad you gave it a try and liked it. If you want try this other method a more traditional method using rennet and citric acid th-cam.com/video/05DTxYaH0YQ/w-d-xo.html And compare and see which you like better.
You can certainly do that. But there was no loss of curds, it is pretty easy to find all the curds. I show the cheesecloth in this other cheese video :) th-cam.com/video/waht5eMMmUw/w-d-xo.html
@@mainemermaid6596 Yes you can add salt but 1 tsp is "whey" too much for this amount of cheese, haha, see what I did there. Only add about 1/4 of a tsp during the stretching/melting phase.
Thank you ! I can’t wait to try making my own cheese. I’m sure this will enhance any dish. I’m now a subscriber. You had me with the ease and simplicity. You teach so others may learn which isn’t always done. Bravo! 🇺🇸👏👏👏👏
Hey, Matt, I'm going to try and do this again. Now I know why my first attempt was not successful I probably used ultra pasteurized milk and iodized salt. I need to make this perfect I like fresh mozzarella on salad with tomatoes, basil, and olive oil. Thanks for sharing 👍❤️
You are welcome!! Yeah I make Caprese salad with fresh mozzarella and it is so good!! Good luck, let me know how it goes when you try it again. If worst comes to worst you can always try the traditional way with rennet and citric acid.
@@inthekitchenwithmatt I couldn't find any milk in my area that wasn't ultra-pasturized so I used some rennet and a bit more vinegar and it worked pretty good. The cheese was a little firmer but it was still good. Gonna keep looking for better milk. Even the organic milk was ultra-p'ed! Would like to do it right.
@@carrieskinner3889 Glad you still got to try it! Yeah, it is fun trying out different kinds of milk and brands. I have been successful even with standard Kroger store brand milk.
You are welcome! I haven't tried this method with goat's milk, but if it doesn't work well, just use the traditional Rennet and Citric acid method, because I know that works for sure with Goat's milk.
Awesome, glad you tried it! Yes you can double the recipe and use a gallon of milk instead. As long as you have a large enough pot to hold it. :) You shouldn't need to double the vinegar though, just use 8 to 10 tablespoons instead of 14.
Good instructions. I have seen a couple of these cheese making videos. You are the first person that I have seen who said you can drink the way. That is helpful information. Thank you.
Thank you for sharing! I love when a recipe has minimal ingredients. Simplicity and yet amazing outcomes. I can see your talented and passionate and as a fellow video creator & cook I would love to learn more together.
Thank you! This did actually work with pasteurized non-homogenized whole milk, but only on the 2nd try; I noticed that after the curds formed and I could shape it in to a ball, it's best to put it in hot water (about 80 Celsius) to slightly "melt" the cheese to prevent it from creating a more crumbly texture, allowing you to also fold it under itself many times to create that smooth surface and many layers within. I made my own garlic baguette with self made garlic butter with slices of self made mozzarella cheese and impressed my loved one with it! 💕 _Heeeeeee_ Thank you very much! Liked and subscribed! :)
Hi, Matt! Thanks for this video :) The ingredients look very similar to what one would use to make ricotta cheese, though the methods do vary, and the mozzarella requires more steps. The ricotta recipe that I just saw called for whole milk and apple cider vinegar (or lemon). So, I'm wondering if you know what the distinction is between the two cheeses? Like, how do you ensure that you're going to get either ricotta or mozzarella, when you set out to make it? Thanks!
You are welcome! It is all about the method and the temperatures. In fact you can still make ricotta after this using the leftover whey. You don't melt or stretch curds for ricotta. The milk is heated up really high for Ricotta (185F) You also won't cut the curds like you do mozzarella or reheat them. So it is all in the process :)
Great recipe! I made it and it worked very very well. I could not located it on my next cheese making and the recipe I followed worked half way; I got half mozzarella half ricotta...😏this is a keeper!!!
THANK YOU!!! I’m trying to learn to make anything I can from scratch for my 18 month old son… I’m sick of all the products in grocery stores adding a ton of CRAP we should not be ingesting!!!
I hear you. And organic is getting ridiculously expensive. I am at the point where much of the things we eat on a regular basis are home made. The garbage they add to foods I think is intentional. Designed to make us sick.
It's sad it cost so much to eat healthy are country should want us healthy,school food is horrendous,all of the corn syrup,and grape/rapeseed oils are not good for us that's why when we bite into seeds they taste like poison it's a part of are survival instincts and evolution.even vegetables and meat we buy from stores can have pesticides in them most cereals have alot of that stuff in them.
Hi Matt. I've talked with you before on a different name. TEA OR Tegina. You are so sweet and I love your way of teaching. I'm old school and am 61 now. Been coming as far back as I remember. Standing in a chair. Never made Mozzerella. And thought I would try.
Thank you Matt for this fabulous and easy recipe. I haven't seen your videos before and had leftover pasteurised milk as raw milk is not sold in Australia . I did mine in the Thermomix and it turned out beautifully. I'll be checking out some of your other recipes in the future.
You are so very welcome, Hayley!! Thank you for watching in Australia and thanks for trying this out. Speaking of Australia, I do have one Australian recipe you can check out if you want, for Honey Joys. Super easy, you may already know how to make them. Watch it here: th-cam.com/video/pQRplldcq2k/w-d-xo.html
Thanks Matt, it is a wee bit lengthy, but great content. I would think same method was used by this couple coming to farmers market in Edinburgh. This all they were selling, but always loads people waiting and it was like running with the bulls. Whey is also awesome sprayed a wee bit diluted on tomato plants to prevent molding in wet spring, citrus trees too.
Wow!!!!!! I want to try this, you made it look so easy, and I love soft mozzarella cheese. I like to serve it with tomatoes. Thank you so much for sharing your recipe.
It was very simple and didn’t take too long but maybe cuz my milk was pasteurized it did not make as much as yours. It was a little bigger than a golf ball sized. Now I know why it’s expensive in the stores - thanks though it was a fun thing to try.
Really Enjoyed this, I like to go camping and do not always have fresh items. I will do this on my next camp trip, make a flat bread and loaded cheese burgers! thank you!
@@kacywhite After you make the cheese the leftover liquid is no longer milk it is called whey. I mentioned in the video all the uses that you can do with it, but I forgot to mention you can make ricotta cheese with the whey. So definitely many things to do with it, so it isn't wasted.
I've found adding calcium gets me much better curds when using storebought milk. You can actually make calcium solution at home easily, just boil some well washed eggshells in vinegar. That will convert the insoluble calcium carbonate to calcium acetate, which can be used in cheesemaking. Other acids like citric work also.
@@LaurenCunningham-em3rd Honestly I can't remember. I use storebought calcium chloride personally, just wanted to share this reaction in case someone might want to know. I did have a formula at some point but I kinda got tired of cheesemaking so I forgot. (I'm one of those people who move from hobby to hobby constantly.) You're going to have to do some research or trial and error, I'm afraid. I think personally that it would be better to err on the side of too much rather than too little, because the excess would likely just stay in the whey.
Thanks for the simple instructions, Matt. Everything seemed to be going fine for me, until the moment of truth! "The taste!" The end product looked good, but the taste was off. Almost tasted like cottage cheese, or maybe not...lol. I like to be positive & think I created a new type of cheese! But it definitely wasn't mozzarella..lol. It was a bit bitter and couldn't taste any of the salt, so lets throw bland in there as well. Could that have been from the vinegar?
Hi Matthew, you are welcome, glad you gave it a try! No the vinegar shouldn't effect the taste at all. How much salt did you add? It may have been the milk you used, although, I doubt that. But just so you know homemade cheese won't taste like store bought cheese.
Hey Matt. Thanks for the quick reply. I used regular whole milk. As far as the salt; I used 1/4 teaspoon. I was doing some snooping online, and came across someone that said that the bitter taste could be a result of not enough salt & too much whey in the finished product. Although I thought I had squeezed it out pretty good. I'll tweak it a bit, & keep trying.
@@msarno1266 Yeah you could try a little more salt. And too much whey very well could have been the problem. Also you could try the traditional way of making it, which I show here, although I showed it using milk powder th-cam.com/video/waht5eMMmUw/w-d-xo.html this video uses rennet and citric acid.
I tried making cheese for the first time with this recipe and it turned out great. tips for others: i recommend adding more salt, mine turned out very bland make sure you stretch the cheese rather than just kneading, it improves the texture if the cheese isn’t coming together or stretching well when you’re squeezing out the whey, don’t worry. as i heated mine back up (microwave), it got elastic best of luck! i will definitely be making this again edit: spelling
this is the same recipe for Indian cottage cheese (known as paneer) which we make at our home always fresh and it's way healthier than store-bought one!! happy cooking lovelies!! 😃😃
Hi there! It is a little different than paneer. Same ingredients, but different method. With paneer the milk is heated much higher temperature, and you don't do any stretching and melting of it. But really cool how you can make different cheeses with the same ingredients, using different techniques!
I hate to say this, but, for your sake, I must. Microwaves cause cancer. We need another way to get this up to temp. Oven? Toaster oven? Toaster oven is more controllable, I'd say.
Wow! Making mozarella in the microwave!! Awesome recipe. I make paneer similar, but making mozarella is definitely next on the list! Mmm, I was gonna ask about salt...but you already read my mind. Thanks Matt!
Thanks! Making Paneer is very similar except for a much higher temperature. Interesting how you can get two different cheeses with the same ingredients depending on the method. :) You are welcome, Daniel!
I finally tried this😊. My first cheese ever! It was a little rough looking, and needed a little more salt. I felt mostly successful. Now I can start perfecting a home made pan pizza with my own cheese. One more thing I can make myself without having to buy. Much thanks for the great video Matt! As always, short, sweet and to the point without all the BS. 🥰😘
Hi Matt! Yummy!! Awesome recipe. My Mom always strained the “Whey” in a cheese 🧀 cloth. Though with this; it did not work. I used a strainer to drain the cuddles saving the whey to reheat. Made it with my Grandsons; they enjoyed it. We’ll be making it again! Their parents have a diary farm.😁. Thank you!
Oh my goodness 🤯 I never knew making mozzarella cheese was so easy. I can't wait to try this I probably won't be buying mozzarella cheese from the food store.
Finally I found a much simpler method! Thank you so much for this video!. I've been having really hard time making this one. My cheese would be too dry or easily broken down and cannot be stretched. I will definitely try this one. Thank you again!
@inthekitchenwithmatt skimmed milk😄😄that was where I failed cause I couldn't get the fresh raw milk and I just had to try your video, but once I get I will try again
Thank you for this!! I have a ton of white distilled vinegar and milk, and had no idea what I was going to do with it. I’m a fresh mozzarella FIEND. Gonna try this recipe this week!
Matt you are my hero! I love this receipt When I get a little braver I will try the one using powder milk but for now this suits me just fine. i should have been born a mouse I love cheese and have always wanted to make my own and thanks to you i can now make at least one. Do you have any other ones this easy?
Aw thanks so much! If I could make my own mozzarella I'd be in food heaven! Now I CAN try! thank you Also, never knew what whey could be used for, so that's important too haha
Wow! You made that simply delicious looking cheese so fast and easy! Thank you for sharing! Can this cheese be made with other vinegars such as apple cider vinegar or rice vinegars? Just wondering if you have ever tried any other vinegars...aside from possibly weird flavors, do you think others would work for cheese making?
@@inthekitchenwithmatt Thank you for replying. If I get brave enough to try with a different vinegar, I will give you a shout-out and let you know how it turns out. However, I will try your way, first! Thanks again!
Hi Matt if you make mozzarella- make chalume Greek cheese is almost same , it is more hard cheese , you can fry it and is exelent with nice watermelon for light super …
Hallumi cheese is also usually made with a combination of cow and goats milk, I'm assuming the same process should work, idk how cost effective it would be though.
Yes, you can and may want to add salt. You can add about 1/4 tsp of cheese salt ideally or table salt during the melting and stretching phase, and you can also add salt to the soaking cold water at the end. I mention it in depth in the written recipe found here: www.inthekitchenwithmatt.com/homemade-mozzarella-cheese. The cool thing about homemade cheese is you have complete control over the salt, for those who are on low sodium diets. ALSO, if all you have is cheap pasteurized and homogenized milk then follow this other video recipe: th-cam.com/video/05DTxYaH0YQ/w-d-xo.html
Well I tried to make mozzarella cheese using this recipe. I had to use paturized milk because I couldn't find raw milk. My cheese didn't really come together like yours. Mine started to melt together when I heated it but it was like trying to get cottage cheese to meld together in a ball. It didn't really work. Mine has a "grainy" texture and seems more crumbly. The taste is more similar to cottage cheese than mozzarella. I wonder why?
@@bigg368 Hmmm, it could have been the milk. Try another brand of pasteurized milk, and just make sure it isn't Ultra-pasteurized because that definitely won't work. Try letting the milk sit longer after stirring in the vinegar. Sometimes that helps to develop the curds better. Traditional cheese making with rennet and citric acid calls for letting it sit for 30 minutes to 2 hrs. This might solve your issue. Did you use a thermometer? It does need to reach 160F during the melting and stretching phase.
@@inthekitchenwithmatt Thanks! I did use a thermometer. I'll try letting it sit longer next time. I'm going to use mine on top of homemade pizza. I think it will still taste good. It's more of a cottage cheese/goats milk cheese flavor so you can't lose with that either! Thanks.
@@bigg368 You are welcome! True, fun thing about cheese making, is even if it doesn't turn out exactly how you want, you still have some kind of cheese haha. Good luck with the next attempt, and let me know how it goes and if you run into any issues.
@@inthekitchenwithmatt I just discovered somethimg. In tiny print the milk I used said ultra pasteurized. LOL well that explains it.
I make my own sourdough bread. With this cheese, and the tomatoes from my garden, I can my MY own pizzas!!! GREAT video!
Awesome!! And thank you!
that sounds bussin...
niceee
Can’t get the stupid pop up window for products to go away. I get it you wanna promote the product do you really need a box with 1 ingredient taking up half the space the entire video.
@@inthekitchenwithmattget rid of the pop up products window ruins the video
I used my leftover whey to replace some of the water in the Sourdough bread recipe I have and it makes a lovely loaf of bread!
Yes!! It goes great in bread!
This comment may have just changed my bread game
I add powdered milk in bread all the time. Makes great toast.
Im so glad I scroll the comment section 😆💞
Can you share your recipe I'd love to try
I’ve used this method twice now, with perfect results!! Thank you!! So happy! I had tried it three times before with the rennet and citric acid and on the 3rd try, I got mozzarella, but although it melted on pizza, it was firm and rubbery.. Not great! I will make mozzarella from now on with your recipe. It worked a charm!
Awesome, Leslie! Glad you had success with this recipe. :) :) You are welcome!
Looks very doable. Question would it be worth while switching up different types of vinegar or would that ruin the cheese?
Tks for sharing
This is the worst video for making mozzarella between the bad presentation the video has an annoying pop up. I get you are trying to advertise products but you really going to have it take up half the screen wtf a little kid coulda have made a better video in PowerPoint. 😅😂
Great video. No annoying music. Love it!
Awesome easy recipe I can’t wait to try. ☺️
Thank you!! Yes please give it a try and let me know how it turns out and if you run into any issues.
It doesn't work
Um yes it works I have made it several times. Think I used magic in the video? haha. If it didn't work for you, you didn't follow the instructions. Most likely you used the wrong milk. Plus many other people have made it.@@smartcar05
@@inthekitchenwithmattI surely will. Thanks, Matt! Sorry for late response. ☺️
You are welcome and no worries!@@who7056
BLESSED are the cheese makers!
Thanks!
The Netherlands greets you
I believe that includes any of the dairy trades.
Blessed are the Greeks! The Greeks?
Oh the meek, blessed are the meek. That's nice, they've had a helluva time..
...for their's is the kingdom of milk and honey. 😂
@@buckfuhtt2083All I said was “This halibut is good enough for Jehova.”
Whey/buttermilk is EXCELLENT for tenderizing meat!
Helps make the most moist chicken ever.
Also good to make waffles/bread.
Yes! Lots of uses for the leftover whey.
It's also good in the garden as it's an excellent fertilizer for green leafy plants. And it kills soft bodied insects that like to infest fruit.
TY, Lynn.
@@simonesmit6708 doesn’t the acidity kill the plants
@@norskibull2.021 it has to be diluted. I use it at about 5 to 1. And leave it out to ferment more. Seems to work well as my garden is doing well. And a great side affect is that it kills soft sided bugs.
Just made this with milk from our dairy cow and it turned out beautifully!! Thank you so much for such a great video that is easy to follow. My kids had a blast and one of them even liked drinking the whey
Awesome!! Glad you gave it a try and had fun making it!! You are very welcome :)
Oh wow! That's a nice treat!
Finally a cook who also gives the European Units so we can understand better
You are welcome!
Why be so dumb?
You're google right
It doesn't cost you anything to search up on there
Lmao
Don't you mean international units?
@@sparkeyjones6261 The Internation Unit System was invented by Europeans.
@@sparkeyjones6261 Only Americans are so far behind to still use the Imperial system...
That looks really good. It’s similar to the way that one makes Indian fresh cheese, paneer, except for that you bring the milk just to a boil, turn off the heat, then add vinegar. The whey separates out like yellow water, and the curds are firm and crumbly. Wrap it in cheesecloth and hang it to drip, to get rid of the moisture, then slice and fry in butter.
Yep fairly similar to paneer, pretty cool how just altering a few steps but using pretty much the same recipe can give different results!
@@inthekitchenwithmatt Good stuff
@@fishfire_2999 Thanks!
Ah!!! I love Palak Paneer. I can make it at home now. Thanks for the idea, friend.
@@inthekitchenwithmatt I'm
Im learning do much about making cheese, yogurt, butter, at home i love how i can just make it at home
Right?? so fun to make that stuff at home!
This video has helped me through 2 failed relationships, one heartbreak and a miscarriage. Thank you Matt and bless you!
You are welcome! Sorry to hear about those things happening to you.
🙏❤
@stizelswik3694 Who's he?
Surprised you could understand the video without the entire thing having a stupid pop up window
without taking any context in mind, this cheese cures cancer!? OMG, really(high pitch)!?
Thank you for being no frills, calm, clear, and pleasant to learn from. I really appreciate you. God Bless.
You are very welcome! And thank you!
Don’t know where I went wrong. It turned out to be the best cream cheese I ever ate instead of mozzarella cheese
Did you do the melting and stretching steps? It needs to be heated to 160F and stretched and kneaded until smooth. It also may have been the milk. You might try a different brand of milk. Glad you tried it! :)
I got cream cheese too
@@inthekitchenwithmatt like me...when I tried to make yogurt I end up with beautiful cottage chees....then I come to Y.T.(when desperate read instruction kinda guy)
Same
Oh accidently you have a new invention
Awesome. Tomatoes and basil grown from seed, home made sourdough and now home made mozzarella. Fantastico ❣️
Thank you! Yes!! And drizzle on a little balsamic vinegar. So yummy!
Yeah i made a margarita pizza like that .
La dolce vita!
Получилось фантастика это точно,но не моцарелла и даже рядом не лежал
Tried your recipe and it came out great! Tried again and added a little salt and black pepper to the final mix when you're kneading it and it definitely improved the flavor at least for my tastes. Going to get me a cold smoker set up and try making some smoked cheeses next!
I bought my husband a smoke tube (they're at Home Depot or on Amazon) and it works great for smoking cheese, nuts, anything that we don't want to actually heat or cook. You just put the tube in your BBQ grill with whatever wood chips you like. ~Michele
@@ChocolateBoxCottage I saw one setup involving some tinfoil, charcoal, wood pellets and a cardboard box lol. Was definitely creative! I'll probably end up building one out of my old camp grill
Awesome, Kevin!! Yeah salt definitely improves the flavor.
will the vinegar harm the plants if i use the whey in the garden?
Depends on the ph and what kind of plants you’re “watering”. Some plants, blueberries for example, like an acidic soil, but you need to be careful not to make it too acidic.
That said, it’s usually not a great idea to put dairy products into your garden. Can give you issues with vermin and the like.
Hi Matt, I tried making mozzarella with a grocery store brand of whole milk and I ended up with some tasty cream cheese but definitely not mozzarella. I went back and read the comments, and I decided to try again with a different brand of milk. It worked! My cheese isn't completely smooth, but I figure with practice I'll get better at stretching and shaping the cheese. Thanks so much for your easy to follow recipe and great instructions!
Awesome, Heather! Glad you didn't give up. And yes lots of times it has to do with the specific brand of milk, so changing that up usually helps. You are welcome! :)
Oh my, I did it! I used pasteurized milk and am eager to try raw. I used some of the whey in pizza dough, the rest is in the fridge. Btw, pasteurized cheese grated just fine out of the fridge. ALSO, when the temp cranked to 150, I used the microwave and then “kneaded” the cheese in the bowl with a big plastic spoon so i wouldn’t burns my hands. Because I live st 5,444 feet, I let the first temp rise to 120. Thanks so much for this, Matt! This is an inexpensive alternative to the grocery stores.
Hurray! Glad you tried it and were successful. :) :)
B S
Used regular store brought whole milk and the recipe turned out great! I just made my first ball of cheese! Letting it set right now! I plan on making fresh focaccia for tomorrow and Brushchetta. Cant wait!
Awesome!! Glad you tried it out and liked it! :)
Was it tasty and delicious???😎🙏
@cleanmyshortsdavidtrucchio4502 honestly i wouldn't make it again. The vinegar becomes the overbearing flavor.
@@bigpoppasmurf If you make it correctly there shouldn't be any vinegar flavor. What vinegar did you use?
@inthekitchenwithmatt i used white distilled and i even used less than the recipe. It was just the dominate flavor. It set fine. Looked perfect. Had the texture but the flavor wasnt what i was expecting.
I really like the way you explained everything unlike other videos that I watched… I’m definitely going to try this
Thanks!
This cheese is AMAZING. I generally don't like mozzerella cheese without something else (tomatoes, balsamic, etc) but I can't get enough of it. Thank you so much for your recipe!!!!!
Awesome! Glad you tried it and liked it!! :)
@inthekitchenwithmatt me too! Lol I was intimidated by it at first but your video was very clear and easy to follow 😄
Awesome! :) @@denisev1409
Did you use raw or pasteurized milk?
@@MariaDominguez-bl1ef i used pasteurized milk from the store. Just stay away from ultra pasteurized
I just finished making it and it turned out amazing! Cannot wait to eat it tomorrow! Thank you so much.
Awesome! Glad you made it. You are welcome!
Woohoo it worked for me, my first attempt I done with lemon juice and it was more like ricotta cheese than mozzarella but the vinegar worked! Thankyou, going to be put on lasagne tonight 😊
Glad you tried it! :)
Cool, never thought making cheese at home with 2 ingredients was achievable. On my list to try this for sure. Thanks Matt!
You are welcome, Joy!! Yeah it is pretty remarkable actually that you can make cheese with just those ingredients!
i used to actually put vinegar in milk for recipes calling for buttermilk. had no idea it could be used to make cheese two. very cool.
Perfect. I tried a Nona’s recipe, but yours works so much better. Thanks
You are so very welcome! :)
Matt, you have a lovely way of explaining things in such a simple way and provide information without overloading me with chemistry! Thank you!!!!!!
You are very welcome!! :)
Thanks for the comprehensive demo.
Greetings from Granada, Spain!
You are very welcome! Thanks for watching!
Thanks Matt! I accidentally purchased a jug of milk, only to get home and find my wife had bought one too! Going to try this on mine and see how it goes! That leftover fluid looks like it would be good for boiling Pasta! Thanks again Matt!
You are welcome!! Awesome have fun and let me know how it turns out.
Love how straightforward and down to earth this is. I've made paneer and ricotta before but never mozzarella as rennet seems like a pain to acquire. Eager to try this out. Thank you!
Thank you! You are very welcome! :) Let me know how it turns out once you try it.
Going to do this as a family together! My kids aren’t little but we love doing crazy things!!! Thank you! ❤
Awesome! Let me know how it turns out and if you run into any issues. You are welcome!
😯 Never knew it could be so simple! Thanks Matt, another one to try out! How exciting!
You are very welcome!! :)
How did it come out. I'm looking for someone here to confirm it worked😂😂😂
@@cleanmyshorts1 It's unfortunately still on my list to do! haha
@@gabbimariee 😂😂😂😂💓 at least you have a list😎 I need to make one I seem to get more done with a list✌💓🖖tix so much Gabbi
So, I made this today. I used a gallon of whole milk from Costco (Pasteurized and Homogenized), and 3/4 cup white vinegar. I let it sit 20 minutes with the lid on after stirring in the vinegar for 30 seconds.
My curds were small, almost like Cottage Cheese or Ricotta. So as I squeezed it out, it was mostly sticking together, but still a bunch of small curds. I also put it in a fine mesh strainer to help it drain. I also added some sea salt at this point. I figured I was going to end up with Ricotta. However....
When I heated it up, it all kinda melted together, really smooth and shiny, and looked like it was going to be Mozzarella. Once I made the ball, I put it into ice water immediately. Maybe I should have done cold water first for 10 min, then ice water, like the instructions said. But it made a nice ball. However....
The final product was more like a firm cream cheese, and a little tart. Not bad, just not mozzarella. Maybe next time I'll try with citric acid and rennet. The final product was about 12 oz (from 1 gallon). Definitely an interesting process.
The issue is the Homogenized part. It needs to be raw milk or just plain pasteurized. If all you can get is the pasteurized and homogenized, you will probably need to use rennet and citric acid, like you mentioned trying. And the process will be a little different with rennet. You can just follow the steps on the little recipe that comes with the Rennet tablets. Good luck! making cheese at home is fun.
I love how you explain things. I found this very informative
Thank you!!
Thank you for giving me the courage and final push to do this! It turned out absolutely perfect! First time cheese maker here and it is perfect! Now my husband will never eat store bought again haha
That is awesome!! So glad you gave it a try and liked it!! What milk did you use?
Watching from South Africa,I can't wait to try this recipe
Awesome!!
What Milk did you use?
@@reganerasmus9929 Full cream Pasteurised milk (the milk in the fridge) from Woolworths works well. I tried it.
Omg I can’t believe how easy this was to make. Thanks for sharing this.
You are very welcome, Carlos!!
I found your video and liked it the best! It’s now saved in my favorites. I just now made my 3rd batch. Thank you so much for your detailed and easily understood tutorial.
Awesome!! I am glad you found it and tried it and keep making it. You are very welcome!
My grandma used to make her own. I remember it was quite the process with strainers and cheesecloth and I don’t remember what else. Lol. I’ll try this method. Thanks, Matt!
You are welcome! She probably did a very traditional method, which honestly works really well. Most likely she used, rennet and citric acid. Similar to this other video I have th-cam.com/video/waht5eMMmUw/w-d-xo.html minus the milk powder. haha although it is pretty cool that you can make cheese from powdered milk.
Really cool and simple. I'm going to have to try this for my homemade pizzas. thanks for sharing.
You are welcome! Let me know how it goes.
thank you Matt. After watching so many vids on making mozzarella cheese, yours is the method for me.
You are welcome, Todd! If you want to see the traditional method watch this video th-cam.com/video/waht5eMMmUw/w-d-xo.html (but instead of using milk powder use whole milk/raw milk)
Doubled the recipe with great results. Was able to knead one ball while the other was heating up. Salted the whey before reheating the balls. Thank you for sharing this method!
Awesome Grant!! Glad you gave it a try and liked it. If you want try this other method a more traditional method using rennet and citric acid th-cam.com/video/05DTxYaH0YQ/w-d-xo.html And compare and see which you like better.
love that he takes the time to say also the litres and celsius number super nice guy
Thanks!
I am amazed how exciting this is. Why does no one pour it through a colander or cheesecloth lined colander, I'm worried for lost curds!
You can certainly do that. But there was no loss of curds, it is pretty easy to find all the curds. I show the cheesecloth in this other cheese video :) th-cam.com/video/waht5eMMmUw/w-d-xo.html
@@inthekitchenwithmatt
I thought that we're supposed to add a tsp of salt. Is that something you've heard of? Thanks so much. 💜
@@mainemermaid6596 Yes you can add salt but 1 tsp is "whey" too much for this amount of cheese, haha, see what I did there. Only add about 1/4 of a tsp during the stretching/melting phase.
I was going to ask the same thing lol
I'll use a cheesecloth.
This is definitive! I love all the helpful tips like microwaving! Thanks for putting it simply!
Thanks and you are welcome!!
Thank you ! I can’t wait to try making my own cheese. I’m sure this will enhance any dish. I’m now a subscriber. You had me with the ease and simplicity. You teach so others may learn which isn’t always done. Bravo! 🇺🇸👏👏👏👏
You are welcome and thank you!
Sir, your method is perfect. I followed the steps accurately and got great results and delicious ball of mozzarella
Awesome! So glad you gave it a try and liked it and were successful. :)
Hey, Matt, I'm going to try and do this again. Now I know why my first attempt was not successful I probably used ultra pasteurized milk and iodized salt. I need to make this perfect I like fresh mozzarella on salad with tomatoes, basil, and olive oil. Thanks for sharing 👍❤️
You are welcome!! Yeah I make Caprese salad with fresh mozzarella and it is so good!! Good luck, let me know how it goes when you try it again. If worst comes to worst you can always try the traditional way with rennet and citric acid.
@@inthekitchenwithmatt I couldn't find any milk in my area that wasn't ultra-pasturized so I used some rennet and a bit more vinegar and it worked pretty good. The cheese was a little firmer but it was still good. Gonna keep looking for better milk. Even the organic milk was ultra-p'ed! Would like to do it right.
@@carrieskinner3889 Glad you still got to try it! Yeah, it is fun trying out different kinds of milk and brands. I have been successful even with standard Kroger store brand milk.
@@carrieskinner3889look for raw milk in your area, the health benefits are astronomical
Came out awesome but will definitely try the cheese salt next time. Love making homemade pizza and this ups the game even more. Thanks for the video.
you are welcome!! If you like making homemade pizza give this dough recipe a try sometime th-cam.com/video/0QJLzao5T3Q/w-d-xo.html
The cutting was sooooo satisfying too watch tysm
Welcome!!
Watching form Liberia. I really appreciate you for teaching me how to make my own cheese. Thanks God bless you and More Grace.
Thanks for watching in Liberia! And you are welcome!
So excited to try this. I have Dairy goats, and I make vinegar ricotta almost every night. Now I have a new easy cheese recipe to try, thanks:)
You are welcome! I haven't tried this method with goat's milk, but if it doesn't work well, just use the traditional Rennet and Citric acid method, because I know that works for sure with Goat's milk.
This didn’t work for my fresh goats milk. There were just about no curds.
This was excellent! Made it today and it was quite easy to do! Question, could you double the recipe? Thank for this video!
Awesome, glad you tried it! Yes you can double the recipe and use a gallon of milk instead. As long as you have a large enough pot to hold it. :) You shouldn't need to double the vinegar though, just use 8 to 10 tablespoons instead of 14.
Good instructions. I have seen a couple of these cheese making videos. You are the first person that I have seen who said you can drink the way. That is helpful information. Thank you.
You are welcome! I am glad the information was helpful.
Thank you for sharing! I love when a recipe has minimal ingredients. Simplicity and yet amazing outcomes. I can see your talented and passionate and as a fellow video creator & cook I would love to learn more together.
You are welcome!
Perfect timing, I getting back into cheese making
Awesome! :)
Thank you! This did actually work with pasteurized non-homogenized whole milk, but only on the 2nd try; I noticed that after the curds formed and I could shape it in to a ball, it's best to put it in hot water (about 80 Celsius) to slightly "melt" the cheese to prevent it from creating a more crumbly texture, allowing you to also fold it under itself many times to create that smooth surface and many layers within.
I made my own garlic baguette with self made garlic butter with slices of self made mozzarella cheese and impressed my loved one with it! 💕 _Heeeeeee_
Thank you very much! Liked and subscribed! :)
You are very welcome! :) Glad you tried it. And thank you!
At first did you heat the milk at 40° Celsius or more pls can u tell me and after adding the vinegar what time did u leave it there to get the curds
SUPERB VID friend, well done and I AM, going to try this for myself for sure, thanks man !
Thank you! Let me know how it turns out.
I made it today. It works !! delicious 😋😋
Glad you tried it and liked it! :) :)
Where do you get the free milk?
Hi, Matt! Thanks for this video :) The ingredients look very similar to what one would use to make ricotta cheese, though the methods do vary, and the mozzarella requires more steps. The ricotta recipe that I just saw called for whole milk and apple cider vinegar (or lemon). So, I'm wondering if you know what the distinction is between the two cheeses? Like, how do you ensure that you're going to get either ricotta or mozzarella, when you set out to make it? Thanks!
You are welcome! It is all about the method and the temperatures. In fact you can still make ricotta after this using the leftover whey. You don't melt or stretch curds for ricotta. The milk is heated up really high for Ricotta (185F) You also won't cut the curds like you do mozzarella or reheat them. So it is all in the process :)
Great job! Thank you very much!
Thought you could get more cheese out of all that!
Thank you! You are welcome. :) Yeah, you will only be able to get 8 to 10 ounces of cheese from a half gallon of milk. :)
Easiest I've seen and I've looked at many. Thank you
You are welcome! :)
Great recipe! I made it and it worked very very well. I could not located it on my next cheese making and the recipe I followed worked half way; I got half mozzarella half ricotta...😏this is a keeper!!!
Thank you so much, Ceci! I am happy you gave it a try and liked it. :)
Great video, well done! Informative and to the point! Thank you!
Thank you so much!
Hi Matt, thank you so much for sharing your recipe, I'll definitely will be trying this easy and delicious recipe.
You are very welcome, Farida!
Thank you I will try your recipe
Hey Matt - worked great! I looked a a bunch of recipes and tried this one. Used raw milk and had no problems. Thanks for sharing!
AWESOME!! Glad you gave it a try and liked it. You are very welcome! And thanks for watching!
THANK YOU!!!
I’m trying to learn to make anything I can from scratch for my 18 month old son… I’m sick of all the products in grocery stores adding a ton of CRAP we should not be ingesting!!!
You are welcome! :)
Good thinking!
I hear you. And organic is getting ridiculously expensive. I am at the point where much of the things we eat on a regular basis are home made. The garbage they add to foods I think is intentional. Designed to make us sick.
@@cjrmd701 yesss!!!
I just paid $6 for organic feta cheese for my son & that was for a small… the large was $14 here in NH! I’m over it!!
It's sad it cost so much to eat healthy are country should want us healthy,school food is horrendous,all of the corn syrup,and grape/rapeseed oils are not good for us that's why when we bite into seeds they taste like poison it's a part of are survival instincts and evolution.even vegetables and meat we buy from stores can have pesticides in them most cereals have alot of that stuff in them.
Hi Matt. I've talked with you before on a different name. TEA OR Tegina.
You are so sweet and I love your way of teaching. I'm old school and am 61 now. Been coming as far back as I remember. Standing in a chair.
Never made Mozzerella. And thought I would try.
Hello! Thank you! Give it a try sometime :)
I love this easy recipe Matt
Thank you Matt for this fabulous and easy recipe. I haven't seen your videos before and had leftover pasteurised milk as raw milk is not sold in Australia . I did mine in the Thermomix and it turned out beautifully. I'll be checking out some of your other recipes in the future.
You are so very welcome, Hayley!! Thank you for watching in Australia and thanks for trying this out. Speaking of Australia, I do have one Australian recipe you can check out if you want, for Honey Joys. Super easy, you may already know how to make them. Watch it here: th-cam.com/video/pQRplldcq2k/w-d-xo.html
What milk did you use? Just normal full cream? Did you have to add any more cream? I imagine it wouldn’t work with hilo 😅
@@BiancaH1120 Hi Babybee, I use full cream milk . It wasn't as stretchy but still came out great and has been fabulous. Last for ages as well.
You can buy cold pressed raw milk at supermarkets in Australia 👍
@@chucky6367 thank you. I will investigate
Thank you!! I just made my first mozzarella cheese using your instructions and it turned out FANTASTIC.
You are so very welcome! glad you tried it and liked it! :) What milk did you wind up using?
Thanks Matt, it is a wee bit lengthy, but great content. I would think same method was used by this couple coming to farmers market in Edinburgh. This all they were selling, but always loads people waiting and it was like running with the bulls. Whey is also awesome sprayed a wee bit diluted on tomato plants to prevent molding in wet spring, citrus trees too.
You are welcome! You can also make Ricotta cheese with the whey.
Lengthy? It was PERFECT! My wife and I played along at home and had success on the first try.
@@Knowledgeinvestigations Glad to hear it, Mark!!
Thanks for this recipe without rennet. Very helpful for vegetarians
Welcome, there is a vegetable rennet product as well.
wow, I love Mozzarella Cheese. I look forward to making this. Tracey from Austin Texas😍😍
Good luck!!
This recipe looks so easy. I can’t wait until I try it. Blessings!
Thanks!! Let me know how it goes once you try it.
Wow!!!!!! I want to try this, you made it look so easy, and I love soft mozzarella cheese. I like to serve it with tomatoes. Thank you so much for sharing your recipe.
Thank you, Wanda! Yes with tomatoes, a little bit of olive oil and balsamic vinegar, some fresh basil, a nice Caprese salad!
Just tried it... it was excellent 👌
Awesome! Glad you liked it!
It was very simple and didn’t take too long but maybe cuz my milk was pasteurized it did not make as much as yours. It was a little bigger than a golf ball sized. Now I know why it’s expensive in the stores - thanks though it was a fun thing to try.
Hi Dawn! Yes it could have been your milk. Glad you gave it a try!
Really Enjoyed this, I like to go camping and do not always have fresh items. I will do this on my next camp trip, make a flat bread and loaded cheese burgers! thank you!
Thank you! And you are very welcome!
Wow! Only 2 ingredients, I love it! And so easy to make, thanks Matt 👍
You are welcome, Bonita!! :)
Watched on where she added powdered garlic salt n sugar!! Weird!! Lol
@@inthekitchenwithmatt Wonder if you can do it again so milk isn’t wasted ???
@@kacywhite After you make the cheese the leftover liquid is no longer milk it is called whey. I mentioned in the video all the uses that you can do with it, but I forgot to mention you can make ricotta cheese with the whey. So definitely many things to do with it, so it isn't wasted.
@@kacywhite Who added that?
I've found adding calcium gets me much better curds when using storebought milk. You can actually make calcium solution at home easily, just boil some well washed eggshells in vinegar. That will convert the insoluble calcium carbonate to calcium acetate, which can be used in cheesemaking. Other acids like citric work also.
Nice! Yes I used Citric acid in this other video th-cam.com/video/05DTxYaH0YQ/w-d-xo.html
How much of the calcium would you add to a gallon of store bought milk?
@@LaurenCunningham-em3rd Honestly I can't remember. I use storebought calcium chloride personally, just wanted to share this reaction in case someone might want to know. I did have a formula at some point but I kinda got tired of cheesemaking so I forgot. (I'm one of those people who move from hobby to hobby constantly.) You're going to have to do some research or trial and error, I'm afraid. I think personally that it would be better to err on the side of too much rather than too little, because the excess would likely just stay in the whey.
Thanks for the simple instructions, Matt. Everything seemed to be going fine for me, until the moment of truth! "The taste!" The end product looked good, but the taste was off. Almost tasted like cottage cheese, or maybe not...lol. I like to be positive & think I created a new type of cheese! But it definitely wasn't mozzarella..lol. It was a bit bitter and couldn't taste any of the salt, so lets throw bland in there as well. Could that have been from the vinegar?
Hi Matthew, you are welcome, glad you gave it a try! No the vinegar shouldn't effect the taste at all. How much salt did you add? It may have been the milk you used, although, I doubt that. But just so you know homemade cheese won't taste like store bought cheese.
Hey Matt. Thanks for the quick reply. I used regular whole milk. As far as the salt; I used 1/4 teaspoon. I was doing some snooping online, and came across someone that said that the bitter taste could be a result of not enough salt & too much whey in the finished product. Although I thought I had squeezed it out pretty good. I'll tweak it a bit, & keep trying.
@@msarno1266 Yeah you could try a little more salt. And too much whey very well could have been the problem. Also you could try the traditional way of making it, which I show here, although I showed it using milk powder th-cam.com/video/waht5eMMmUw/w-d-xo.html this video uses rennet and citric acid.
@@inthekitchenwithmatt Good morning, Matt. Thanks for the additional info. I'll check out the other process. Happy holidays!
@@msarno1266 Good morning! Awesome, and Happy Holidays as well!
I tried making cheese for the first time with this recipe and it turned out great.
tips for others:
i recommend adding more salt, mine turned out very bland
make sure you stretch the cheese rather than just kneading, it improves the texture
if the cheese isn’t coming together or stretching well when you’re squeezing out the whey, don’t worry. as i heated mine back up (microwave), it got elastic
best of luck! i will definitely be making this again
edit: spelling
Glad you tried it and were successful!
this is the same recipe for Indian cottage cheese (known as paneer) which we make at our home always fresh and it's way healthier than store-bought one!! happy cooking lovelies!! 😃😃
Hi there! It is a little different than paneer. Same ingredients, but different method. With paneer the milk is heated much higher temperature, and you don't do any stretching and melting of it. But really cool how you can make different cheeses with the same ingredients, using different techniques!
@@inthekitchenwithmatt yeah.. no stretching n melting with paneer... I agree.. but pretty similar way! thanks for pointing it out..😊👍🏻
@@giniachakraborty1240 :) :) You are welcome!
Thank you for sharing your repeat 30-second microwave technique. You saved my cheese! 👍
You are welcome!!! Glad it was helpful.
I hate to say this, but, for your sake, I must. Microwaves cause cancer. We need another way to get this up to temp. Oven? Toaster oven? Toaster oven is more controllable, I'd say.
Wow! Making mozarella in the microwave!! Awesome recipe. I make paneer similar, but making mozarella is definitely next on the list! Mmm, I was gonna ask about salt...but you already read my mind. Thanks Matt!
Thanks! Making Paneer is very similar except for a much higher temperature. Interesting how you can get two different cheeses with the same ingredients depending on the method. :) You are welcome, Daniel!
@@inthekitchenwithmatt Türkçe altyazılı lütfen 🙏🏻 ❤
This whey is awesome to make bread! thank you for the recipe!
Indeed it is and you are welcome!
I watched other people and I have to say I liked your method the best 😊
Thanks so much, I really appreciate it!
Thank you so much, Matt! Wonderful recipe. The only thing, mine wasn't as stretchy as yours, but the taste is of mozzarella, indeed.
You are very welcome!! Did you heat it to 160F? That heat is what really helps it stretch.
That was very easy thank you for your help on making mozzarella cheese at home 😊
You are welcome!! :) :) :)
I finally tried this😊. My first cheese ever! It was a little rough looking, and needed a little more salt. I felt mostly successful. Now I can start perfecting a home made pan pizza with my own cheese. One more thing I can make myself without having to buy. Much thanks for the great video Matt! As always, short, sweet and to the point without all the BS. 🥰😘
Awesome!! Glad you finally were able to try it and were successful. You will get it down the more you make it.
Hi Matt! Yummy!! Awesome recipe. My Mom always strained the “Whey” in a cheese 🧀 cloth.
Though with this; it did not work.
I used a strainer to drain the cuddles saving the whey to reheat.
Made it with my Grandsons; they enjoyed it. We’ll be making it again!
Their parents have a diary farm.😁. Thank you!
Thanks!! Yes I show the cheese cloth in this other cheese video. th-cam.com/video/waht5eMMmUw/w-d-xo.html
Oh my goodness 🤯 I never knew making mozzarella cheese was so easy. I can't wait to try this I probably won't be buying mozzarella cheese from the food store.
Yep pretty easy! :) And it is fun to make.
Finally I found a much simpler method! Thank you so much for this video!.
I've been having really hard time making this one. My cheese would be too dry or easily broken down and cannot be stretched.
I will definitely try this one. Thank you again!
You are so very welcome!
I just had to subscribe. The guys way of explanation is very calming and no shitty tunes just simple clear voice 👌 thank you Matt
I appreciate it and thank you so much!
@inthekitchenwithmatt Oh and I tried it but failed terribly I got just powder, but I did drink all the water so 🤣🤣I didn't waste my milk
@@JoyCuikaren Glad you tried it! What milk did you try using?
@inthekitchenwithmatt skimmed milk😄😄that was where I failed cause I couldn't get the fresh raw milk and I just had to try your video, but once I get I will try again
It looks easy to make and good taste, thank you for sharing
Thank you and you are welcome!
Thank you for this!! I have a ton of white distilled vinegar and milk, and had no idea what I was going to do with it. I’m a fresh mozzarella FIEND. Gonna try this recipe this week!
You are welcome!! Let me know how it goes.
how did it go?
Matt you are my hero! I love this receipt When I get a little braver I will try the one using powder milk but for now this suits me just fine. i should have been born a mouse I love cheese and have always wanted to make my own and thanks to you i can now make at least one. Do you have any other ones this easy?
Thanks! I have other recipes that are super easy like this too. Find all my videos here :) th-cam.com/users/inthekitchenwithmattvideos
🐁 hahaha my husband is the same! I'm trying this recipe🙏💓
@@honeybee2356 It is so good and creamy. From one mouse to another... your gonna love it! AND, it truly is as easy as Matt makes it look.
@@lady_id.dixiet_dixt thanks!💜
I’m trying this! You make it look easy!
Let me know how it turns out and if you run into any problems.
Aw thanks so much! If I could make my own mozzarella I'd be in food heaven! Now I CAN try! thank you
Also, never knew what whey could be used for, so that's important too haha
You are very welcome! :)
Wow! You made that simply delicious looking cheese so fast and easy! Thank you for sharing!
Can this cheese be made with other vinegars such as apple cider vinegar or rice vinegars? Just wondering if you have ever tried any other vinegars...aside from possibly weird flavors, do you think others would work for cheese making?
Thank you! I haven't tried it with other vinegars, so I can't say for certain. I imagine they would work fine.
@@inthekitchenwithmatt Thank you for replying. If I get brave enough to try with a different vinegar, I will give you a shout-out and let you know how it turns out. However, I will try your way, first!
Thanks again!
@@gabonicasgallery You are very welcome! :)
Hi Matt if you make mozzarella- make chalume Greek cheese is almost same , it is more hard cheese , you can fry it and is exelent with nice watermelon for light super …
Nice!
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@@bettyadama659 say what
Breaded Hallumi cheese deep frys pretty well too
Hallumi cheese is also usually made with a combination of cow and goats milk, I'm assuming the same process should work, idk how cost effective it would be though.