I've tried so many recipes that use the hot water method at the end for stretching and across the board, the final product always came out rubbery. I found your recipe, it's clear and easy, and my mozzarella came out amazingly well. I'm using raw goat milk btw, and still, perfect mozzarella. Soft and delicious. I've made it a few times now, and each time, great results. Thank you!!!!!!
Good morning Mary Anne. It was perfect. I love Mozzarela too. I will try to follow your recipe and enjoy it. Thanks to be there and please say hello to your friend Sandra. Both do it very well.
Thank you for sharing the vedio. Your way of explaining the prosess is so clear. maybe I will try doing it in the future .awaiting the new vedio. All the best.
Hi Mary Anne! Love your videos, you have a natural talent for teaching 💚 I tried this recipe 8 times, here’s my journey: • I didn’t know the differences between types of milk, so I started using box milk (here in Brazil we call it “long life” milk that’s sterilized in Ultra High Temperature, UHT). Ended up with ricotta. • After that I changed the milk brand, but I was still using UHT milk. At this point I thought the problem might be my rennet (powdered rennet) and changed the brand (liquid rennet). Ricotta again. • Then I started to read tons of articles about cheese and discovered that UHT sterilization affects the milk proteins and doesn’t allow the milk to curdle properly. I bought pasteurized homogenized milk and got to the point of good curd! Ended up with not ricotta, but a non stretching cheese. • I read that acidity can affect the stretchiness of the mozzarella, so I tried to experiment with the dosage of citric acid: unsuccessfully. What am I doing wrong? 😭
Yes, definitely, the ultra-highly pasteurized boxed (room temp) milks don't work at all for any cheesemaking. You seem to have learned that the hard way. But you are not giving up! Good for you! Getting a good curd is crucial, and it seems you have achieved that. Acidity (or "pH") with Mozzarella is important. For stretching, you need a pH of 5.3. Most people do not have pH strips at home and this is supposed to be a beginner's recipe. Make sure you are adding enough citric acid. Also, is it possible you are not heating up the temp of your curds enough in the microwave?. I have a very powerful microwave that heats up the curd a lot. Make sure you heat it up to about 150 degrees F. That should do the trick. (However, honestly, I don't wait for mine to get that hot, and it still works well.)
I have only tried making mozzarella once, and it did NOT work out! Your process makes it look so manageable though, I am so excited to have you as my new virtual cheese mentor now and try again! And your Caprese salad at the end made me SO HUNGRY! Absolutely gorgeous!
There is the LONG version of making traditional mozzarella and the SHORT version which I demonstrate in the video--which is best for beginners. I hope you try it again and post pictures!
In Britain we can get Mozarella in our supermarkets (grocery stores) packed in mild brine. We do like Mozarella in this house - there's a surprise . The stuff sold in blocks for grating is just wrong in my opinion. It's supposed to be a fresh, young, mild cheese. Your plate there looks delightful. A few slices of air cured Parma ham to go with the cheese, tomatoes and basil is heaven. Lovely content and always Mary Anne. Your videos are relaxing to watch, no brutal jump cuts so beloved of too many TH-camrs.
@@GiveCheeseaChance O yeah, red wine please. I'd love to share a bottle (or two or more) with you. With the obligatory cheese platter of course. Your videos wonderful, the content is very information rich, and you are very attractive.
Thank you so much! Personally, this is not the style of mozzarella that is great for pizza, in my opinion. There is too much moisture in this cheese. There is a separate kind of "low moisture" mozzarella that is used for pizza. The recipe in this video is ideal to be eaten soon after it is made, i.e., in a caprese salad. It doesn't freeze well.
I lived in Rome, Italy for a year and use to buy mozzarella di bufala about once a week. It only lasted three days because it had no preservatives. I miss it. I'll have to try your recipe.
Hopefully you are doing well dear this Mohammed from Iraq Your experience in making cheese of all kinds is very excellent, and the way you present it is more than wonderful. I hope there will be a video how to make Burrata cheese really I will happily also who is following your channel will be happy too because one time I ate this in Malaysia in Italian restaurant really was amazing and was delicious they have owned signature on this type of cheese
l recently completed cheese course in Hungary,, However since l found your site l have now understood a lot about cheese making. Thank you thank you and thank you,,,,,,!!!!!❤️❤️❤️❤️❤️❤️🌈🌈🌈🌈🌈
I am in Ontario, Canada and have been trying to about 10 times to make mozzarella. Here it is illegal to sell raw milk to the public. I ended up with ricotta every time. I purchased liquid double strength calf rennet, and a digital thermometer which helped instead of tablet rennet and candy thermometer. I always used homogenized 3.5% mild from Nelson, not ultra pasteurized. However the most success I had was when I bought pH strips. I determined that using the usual 1.5 teaspoons of citric acid for 1 gallon milk brought me slightly too acidic. When I used the strips after putting half the citric acid/water in, mix, and keep using a new strip and adding little bit more citric acid solution, perfect pH was in fact less than the 1.5 teaspoons. However still got soft curds. The game changer was I found organic non homogenized 3.5% milk bags at a heath food store. The milk fat floats in the milk, hence not ‘homogeneous’. Key for me was 1/2 teaspoon double strength rennet in water, move pot off the heat first, gently stir for 15 seconds up and down not stir around to incorporate the rennet. Then cover and do not touch for at least 15 min. Gently cut the curd as per video, put back on heat on medium until 105-108 degrees, the take clean hand and gently press the curds to the side of pot. They will slowly become more stringy, this releases the whey gently and slowly. This video is perfect. When able hold shape, gent,y lift into a microwave safe bowl and gently press down and more whey will release. Do this until curds are more dry. Then add salt, I used kosher slightly less than 1 Tbsp, fold over, microwave 1 minute. Press again to release whey. Micro 30 sec intervals. I thought it ruined it as stared to break like ricotta but micro again and it started to get smooth, shiny and more elastic. Trust the process. And be very gentle all the way through.
This is great advice! Using non-homogenized milk for sure is the better option. I have found the Harmony brand (Ontario-made) of non-homogenized milk works great for cheesemaking. I am also in Ontario, Canada! I am in the Halton region. Where are you?
Hello from Australia Mary Anne! Thank you so much for the recipe!! We've tried to replicate your recipe at home and it didn't work at first. After the third trial we decided to use non-homogenised milk and VOILAA! It worked! And it tastes much better than the grocery store fresh mozzarella cheese. Thank you so much for sharing all these recipes in such detail!! Next I am going to try your Nabulsi cheese recipe. I bet it will be so good :)
Hello Mai, thanks for your comment, which I find quite interesting. What I have learned since I made this video, is that different countries have varying regulations about milk processing temperatures, which affects milk quality. Here in Canada, I think our processing temperature must be slightly lower, because the recipe works fine. I’m glad you overcame the issue though. Was it exciting and yummy when it worked?
@@maryannefarah4367 Yes it was so yummy and stretching just fine. We tried it with Pizza it melts and stays stretchy too. Just perfect :) I recommend it to anyone who's into making cheese at home 🧀🧀😋😋. Regarding the milk and regulations that's exactly what I thought and why I decided to go with the non homogenised type. Different countries must have different standards for processing the milk.
@@mais4657 Hi again! I am so glad it worked for you. One note about mozzarella... the mozzarella used for pizza tends to be drier (has less moisture) and is therefore firmer. You don't want your pizza to be soggy, right? :-D
Good question. The citric acid ACIDIFIES the milk bringing its pH down quite a bit which is important for mozzarella if you want it to stretch properly. The rennet does something completely different... the rennet turns the milk into a gel or a semi-solid that you can cut into cubes, which I show in the video. I hope this explanation helps.
Hello Ahmad! The cheese that is usually used in kenafe is Nabulsi cheese. Here is a video where I show you how to make Kenafe cheese at home... th-cam.com/video/PccBkngOPTQ/w-d-xo.html I hope this helps! Mary Anne
@@GiveCheeseaChance the quantity of salt was good enough, the only difference is that the pot wasn’t quite big enough to fit two gallons of milk… but for my first time doing it, the taste was amazing 🥰 thank you so much!
Hi, excellent explanation. My mozzarella keeps weeping milk and getting smaller in the fridge. I have kept it in a container filled with salty water. Thanks.
It is better if you keep your home-made mozzarella in leftover WHEY that you saved from the recipe, instead of just a salty water. The leftover whey has the right balance of calcium that will prevent your cheese from dissolving in the water during storage. Try using the whey next time.
I wish i saw your vedio before I did my mozzarella. I tried fresh mozzarella yesterday but it didn't stretch as it should be. I didn't wear gloves, and I add the salt in the whey instead of incorporating it with the actual cheese. I'll follow all your recipes now. Thanks for sharing.
Thank you so much for detail recipe. I just want to clarify, instead of microwave for 1mnt & 2nd time 35sec can I do in double boiler method in the absence of microwave?
Tried it out today and have a question. If the cheese doesn’t set up after the 5 minutes with the lid on, any idea of what went wrong? I went on with the steps just to try it out and ended up with something resembling cheese. Cooking pizza in my brick oven tomorrow and going to give it a try.
Hello Jerry, if you use NON-homogenized milk (or raw milk, but that is harder to find), you are more likely to get a good result. I am saying this because it seems in the USA, there are some store-bought milks that are pasteurized at a higher temperature that degrades the quality of the milk so it doesn't work well for cheesemaking. An indicator that your milk is not setting properly tells me that the specific brand of milk you bought may be unsuitable for cheesemaking.
HI! Happy New Year to you too! That is a good question. Traditional mozzarella is definitely not done in the microwave so there is definitely a way to use your stove-top, however it is not a recipe for beginners. As I continue to do more videos, the recipes will get more and more advanced. Traditional mozzarella is not for beginners so you may have to wait a few more months until a video showing the stove-top method is made. You may have to go to your local library to find a cheesemaking book on it until then.
Hello Damian, fellow Ontarian! We have an amazing cheese supply store in Ontario--Glenegarry Cheese Supply. They are very helpful on the phone if you have any questions about products or ingredients.
Hi Mary Anne. If I used pasteurized non homogenized milk… will it taste better or pretty much the same as whole homogenized milk? I have seen some Italian TH-cam videos where they also add yogurt to the milk. Any thoughts?
I love your videos! I noticed on this mozzarella recipe that you did not use calcium chloride. I was under this idea that store-bought milk needs to have calcium chloride always added to the recipes. Am I incorrect in thinking this
Thank you for the process. Unfortunately, I am not sure what went wrong. I used homogenized pasteurize milk. Veggie rennet for the porpoise of kosher. I follow to detail and it didn’t come full together. I am not sure what went wrong. Any advise would be gladly appreciated
Hi Naila. Yes vegetable rennet works well. Contact your local cheese supply company and ask for it. There will be directions on it for the proper amount to use.
Some people heat up the whey (really hot) on the stove in a pot, and dip the mozzarella curd into it to melt it, then they work with the curd to form balls that way.
I don't think it is a good idea to freeze this cheese. It has a high moisture content so it won't freeze well. The water will turn to ice crystals and destroy the texture.
Hi lady Can I use non homogenised milk You mention to set the curd only 5 min it won’t work To conserve the mozzarella what is the ratio of the brine thanks
Yes, you can definitely use non-homogenized milk. Make sure you are not using Ultra-pasteurized milk (it won't work at all). I would check your rennet to see if it is too old perhaps, if your milk did not gel. Sometimes it can also just take a few minutes longer. For the brine, I have just been using the whey. Sometimes, I also just wrap the balls in cellophane and not even keep them in the brine at all.
Hi, That process is a little more difficult. It’s probably easier just to get the one from the grocery store. You basically just need to draw as much moisture as possible out of the curds. Usually, I think, it’s hung with cheese cloth. But fresh moisture mozzarella is most like what she makes in this video.
@@maryannefarah4367 it's actually Bulgarian Kashkaval cheese. It's very famous in the middle east and many people call it yellow cheese. It's original made in Bulgaria, and it needs its own cheese. I found websites explaining how its made, but no vedios.
@@GiveCheeseaChance I ordered the culture and I will try to do it. My dad used to prepare sandwich of it when I was young. He used to put it on Baggett bread and toast it till it melts then add to it pickled cucumber. He passed away 8 years ago this month and I want to do it for his memory.
Hi Maryann I have tried again followed your instructions double the rennet but I still didn’t get the clean break, I have a photo but don’t know how to attach it to this comment.
Hello, twice I have tried to make mozzarella, I have followed your instructions in the video but both times I didn’t get a clean break the curds are too soft, could you please let me know what am I doing wrong. Thank you
Hi Filomena, I am wondering a couple of things. First, are you using ultra pasteurized milk (boxed milk, that is stored at room temperature)? Also, perhaps your rennet is old or weak? Are you using rennet pills or liquid?
Hi Mary Ann, I used Beatrice homogenized 3%fat pasteurized and I used 1/2 teaspoon of liquid rennet diluted in 1/2 cup of distilled water for 8 litres of milk.
The low moist MOZ was invented in USA, can you share the recipe for that, its not just pressing it hard to remove the moist but it all different recipe, if you have please share that recipe of how to make low moist Moz.
Hi. No, non-chlorinated water is not the same as distilled water, by definition. Non-chlorinated water is water that has had the chlorine removed. My kitchen fridge has a filter that removes chlorine so I have easy access. But, if you only have access to chlorinated tap water and you want to remove the chlorine, keep a bowl of the chlorinated water out on your counter overnight--the chlorine will dissipate (become gas and float away), and you will have non-chlorinated water in the morning. Distilled water is different--it has been boiled so that the water turns to vapour, and that vapour has been cooled back down to water. The reason we use non-chlorinated water in cheesemaking is that the chlorine inhibits bacterial activity.
@@mateusfccp Pour hot water or whey that is at 160°F to just covers the curds. Let the curds sit for 1- 2 minutes until they begin to soften and melt. Then form into balls.
It was turning out great! Then I put it back in the microwave for the 35 sec and took it out and it was mush??? What happened I was sooooo excited after the first mic session!
Awww, that is too bad. I wonder if it somehow got overheated? Don't give up. Try again and reduce the power and time by a little. You will figure out how your particular microwave machine works the best.
I recommend that you check your milk quality. Make sure your milk is not high-heat pasteurized as some milks (especially in the USA) are. . Also what rennet did you use? If it is the grocery-store kind of rennet that is used to make custard, it won't work--that quality of rennet is not suitable for cheesemaking.
@@GiveCheeseaChance I used whole milk (organic because that was the only one that did not say pasteurized or skimmed) and I got the rennet and acid from a cheese making kit called fermentaholics. I'm doing this from Montreal canada so I also have a hard time finding buffalo milk. I've tried 2-3 times with 3.25% and whole milks but it never stills so my cheese comes out as more of a ricotta texture. And I only get about a hand full of cheese for 8L of milk.. I don't really get the mozzarella ball texture I'm looking for, It seems little chunks of milk float to the top and the rest is a lot of way that I end up throwing away
@@anthonypolisena5156 If you got your rennet from a kit, is it in pill form or sachet or liquid form? How old is it? Is it expired? What kind of acid do you have from the kit? Is it CITRIC acid or is it something else? I think what you are working with may not be what I am working with. I also want you to really research your milk. Just because it says organic, doesn't mean it hasn't been HIGH HEAT pasteurized. If you can find UN-Homogenized milk, that is even better.
@@GiveCheeseaChance rennet is in pill form, and I have citric acid. And as for milk, is it does not say homogenized, does that mean it is not homogenized? Cause the one I bought just simply says "whole milk" 3.8% Doesnt say anything about being pasteurized or homogenized
I can imagine the wattage of the microwave affects the power of the machine, so you may have to add/reduce time by a few seconds on your machine to melt the curds.
Well, this is not a traditional mozzarella cheese recipe. I say it is a quick version for when you only have less than an hour to make a mozzarella. Feel free to use a traditional mozzarella recipe (than can take many hours for the bacteria to acidify your milk) if you don't want to use a microwave.
I've tried so many recipes that use the hot water method at the end for stretching and across the board, the final product always came out rubbery. I found your recipe, it's clear and easy, and my mozzarella came out amazingly well. I'm using raw goat milk btw, and still, perfect mozzarella. Soft and delicious. I've made it a few times now, and each time, great results. Thank you!!!!!!
Awww, Jennifer. I’m so happy that you are having success. Great news! Thank you for your comment! :-)
Just made this for the first time, but with half recipe and fresh goat milk. It turned out amazing! Another favorite thing to do with our milk!
Good morning Mary Anne. It was perfect. I love Mozzarela too. I will try to follow your recipe and enjoy it. Thanks to be there and please say hello to your friend Sandra. Both do it very well.
So lovely to hear this! Sandra says hello to you!
It is so much fun and inspiring to watch your cheese tutorials, Thank You!
enjoyed the relaxed and clear directions. thank you
You are so welcome. I hope you give this recipe a try.
Great video...easy to follow ...I will give a try!
Wonderful. Feel free to post a picture and ask questions if you have any.
Thank you for sharing the vedio. Your way of explaining the prosess is so clear. maybe I will try doing it in the future .awaiting the new vedio. All the best.
So lovely to read your comment! I hope you do give it a try! I am here to answer questions if you have any. In the meantime, stay well!
Hi Mary Anne! Love your videos, you have a natural talent for teaching 💚
I tried this recipe 8 times, here’s my journey:
• I didn’t know the differences between types of milk, so I started using box milk (here in Brazil we call it “long life” milk that’s sterilized in Ultra High Temperature, UHT). Ended up with ricotta.
• After that I changed the milk brand, but I was still using UHT milk. At this point I thought the problem might be my rennet (powdered rennet) and changed the brand (liquid rennet). Ricotta again.
• Then I started to read tons of articles about cheese and discovered that UHT sterilization affects the milk proteins and doesn’t allow the milk to curdle properly. I bought pasteurized homogenized milk and got to the point of good curd! Ended up with not ricotta, but a non stretching cheese.
• I read that acidity can affect the stretchiness of the mozzarella, so I tried to experiment with the dosage of citric acid: unsuccessfully.
What am I doing wrong? 😭
Btw I’m using microbial liquid rennet and whole milk (pasteurized and homogenized) with 3% of fat.
Yes, definitely, the ultra-highly pasteurized boxed (room temp) milks don't work at all for any cheesemaking. You seem to have learned that the hard way. But you are not giving up! Good for you! Getting a good curd is crucial, and it seems you have achieved that. Acidity (or "pH") with Mozzarella is important. For stretching, you need a pH of 5.3. Most people do not have pH strips at home and this is supposed to be a beginner's recipe. Make sure you are adding enough citric acid. Also, is it possible you are not heating up the temp of your curds enough in the microwave?. I have a very powerful microwave that heats up the curd a lot. Make sure you heat it up to about 150 degrees F. That should do the trick. (However, honestly, I don't wait for mine to get that hot, and it still works well.)
On more thing, if you don't get a good curd (gel), don't proceed to the next step. Give it more time before going to the next step.
@@agroparapaisagistas I've not used microbial rennet before. I only use calf rennet.
By the way, I love your videos, but I wish there were some in english so I could understand!
A more than wonderful video.. Is this the same method of making Akkawi cheese? Thank you very much
Hello Adam, no, making alkali cheese is different. I'd like to make a video about making alkali cheese in the near future, so stay tuned!
Thank you from Florida. Going to make it today from your recipe.
Great! Make sure you use milk that is not high-heat pasteurized. Sometimes it is not easy to find that.
Fantastic video Mary Anne! Kneading cheese seems strangely satisfying...
Ha ha, I guess it is. Sampling a bit of the warm goo-i-ness while you knead is even more so!
nom nom
I have only tried making mozzarella once, and it did NOT work out! Your process makes it look so manageable though, I am so excited to have you as my new virtual cheese mentor now and try again! And your Caprese salad at the end made me SO HUNGRY! Absolutely gorgeous!
There is the LONG version of making traditional mozzarella and the SHORT version which I demonstrate in the video--which is best for beginners. I hope you try it again and post pictures!
In Britain we can get Mozarella in our supermarkets (grocery stores) packed in mild brine. We do like Mozarella in this house - there's a surprise . The stuff sold in blocks for grating is just wrong in my opinion. It's supposed to be a fresh, young, mild cheese. Your plate there looks delightful. A few slices of air cured Parma ham to go with the cheese, tomatoes and basil is heaven. Lovely content and always Mary Anne. Your videos are relaxing to watch, no brutal jump cuts so beloved of too many TH-camrs.
Thank you so much, Paul! I love the idea of the air cured Parma ham. A great pairing! How about some red wine too?!
@@GiveCheeseaChance O yeah, red wine please. I'd love to share a bottle (or two or more) with you. With the obligatory cheese platter of course.
Your videos wonderful, the content is very information rich, and you are very attractive.
Amazing, thank you! - I'm convinced to give this a try soon too - the salad at the end had my mouth watering!
Yeah, I have to admit, it really was scrumptious! :-)
You're a very nice person. Your explanation is clare and detailed. I'll try it in a margarita pizza. Thanks for sharing 👍🏻👋🏻
If you want to melt this mozzarella cheese (like on a pizza), I suggest you use UNHOMOGENIZED milk (which melts a lot better). I hope this helps!
@@GiveCheeseaChance Many thanks for the advise. As a matter of fact, i have access to freshly milked milk, think it'll work 🤞🏼
@@juande4262 Hey, that is great! Lucky you! I am jealous. :-)
@@GiveCheeseaChance Saludos desde México. Dios te bendiga. Keep going !
@@juande4262 Well, thank you! :-)
Very nice easy to follow , thank you 😊
great video!!! looks delicious!
I like the way you did this! simple! Can you freeze it for later use for pizza? thanks Mary Anne love your videos!
Thank you so much! Personally, this is not the style of mozzarella that is great for pizza, in my opinion. There is too much moisture in this cheese. There is a separate kind of "low moisture" mozzarella that is used for pizza. The recipe in this video is ideal to be eaten soon after it is made, i.e., in a caprese salad. It doesn't freeze well.
I lived in Rome, Italy for a year and use to buy mozzarella di bufala about once a week. It only lasted three days because it had no preservatives. I miss it. I'll have to try your recipe.
Fresh mozzarella (or any cheese with a high moisture content) has a short shelf life. Best to make and enjoy within hours / days.
Hopefully you are doing well dear this Mohammed from Iraq
Your experience in making cheese of all kinds is very excellent, and the way you present it is more than wonderful. I hope there will be a video how to make Burrata cheese really I will happily also who is following your channel will be happy too because one time I ate this in Malaysia in Italian restaurant really was amazing and was delicious they have owned signature on this type of cheese
Great idea. Thanks!
جزاك الله خيرا
كنت ابحث عن وصفة الموزدريلا ظنا انك لم تنشرى فيديو بطريقتها
والان وجدت ضالتى عندك شكرا لك
Thank you, Very Well Done ... Appreciate it .
l recently completed cheese course in Hungary,, However since l found your site l have now understood a lot about cheese making.
Thank you thank you and thank you,,,,,,!!!!!❤️❤️❤️❤️❤️❤️🌈🌈🌈🌈🌈
Great to hear!
I am in Ontario, Canada and have been trying to about 10 times to make mozzarella. Here it is illegal to sell raw milk to the public. I ended up with ricotta every time. I purchased liquid double strength calf rennet, and a digital thermometer which helped instead of tablet rennet and candy thermometer. I always used homogenized 3.5% mild from Nelson, not ultra pasteurized. However the most success I had was when I bought pH strips. I determined that using the usual 1.5 teaspoons of citric acid for 1 gallon milk brought me slightly too acidic. When I used the strips after putting half the citric acid/water in, mix, and keep using a new strip and adding little bit more citric acid solution, perfect pH was in fact less than the 1.5 teaspoons. However still got soft curds. The game changer was I found organic non homogenized 3.5% milk bags at a heath food store. The milk fat floats in the milk, hence not ‘homogeneous’. Key for me was 1/2 teaspoon double strength rennet in water, move pot off the heat first, gently stir for 15 seconds up and down not stir around to incorporate the rennet. Then cover and do not touch for at least 15 min. Gently cut the curd as per video, put back on heat on medium until 105-108 degrees, the take clean hand and gently press the curds to the side of pot. They will slowly become more stringy, this releases the whey gently and slowly. This video is perfect. When able hold shape, gent,y lift into a microwave safe bowl and gently press down and more whey will release. Do this until curds are more dry. Then add salt, I used kosher slightly less than 1 Tbsp, fold over, microwave 1 minute. Press again to release whey. Micro 30 sec intervals. I thought it ruined it as stared to break like ricotta but micro again and it started to get smooth, shiny and more elastic. Trust the process. And be very gentle all the way through.
This is great advice! Using non-homogenized milk for sure is the better option. I have found the Harmony brand (Ontario-made) of non-homogenized milk works great for cheesemaking. I am also in Ontario, Canada! I am in the Halton region. Where are you?
Hello from Australia Mary Anne! Thank you so much for the recipe!! We've tried to replicate your recipe at home and it didn't work at first. After the third trial we decided to use non-homogenised milk and VOILAA! It worked! And it tastes much better than the grocery store fresh mozzarella cheese. Thank you so much for sharing all these recipes in such detail!! Next I am going to try your Nabulsi cheese recipe. I bet it will be so good :)
Hello Mai, thanks for your comment, which I find quite interesting. What I have learned since I made this video, is that different countries have varying regulations about milk processing temperatures, which affects milk quality. Here in Canada, I think our processing temperature must be slightly lower, because the recipe works fine. I’m glad you overcame the issue though. Was it exciting and yummy when it worked?
@@maryannefarah4367 Yes it was so yummy and stretching just fine. We tried it with Pizza it melts and stays stretchy too. Just perfect :) I recommend it to anyone who's into making cheese at home 🧀🧀😋😋. Regarding the milk and regulations that's exactly what I thought and why I decided to go with the non homogenised type. Different countries must have different standards for processing the milk.
@@mais4657 Hi again! I am so glad it worked for you. One note about mozzarella... the mozzarella used for pizza tends to be drier (has less moisture) and is therefore firmer. You don't want your pizza to be soggy, right? :-D
@@GiveCheeseaChance Thanks Mary Anne :) I agree
@mais hi Mais I live in Australia too .. can I know which non-homogenised milk brand worked the best in making this recipe please. Thank you 🙏
I got rennet from the shop. And it's a rennet and is chipper from your link. And if used rennet for what Citric acid?
Good question. The citric acid ACIDIFIES the milk bringing its pH down quite a bit which is important for mozzarella if you want it to stretch properly. The rennet does something completely different... the rennet turns the milk into a gel or a semi-solid that you can cut into cubes, which I show in the video. I hope this explanation helps.
Look amazing 👍
Please can you tell me which cheese I can use in kenafe or kataef
Big thanks from Melbourne Australia
Hello Ahmad! The cheese that is usually used in kenafe is Nabulsi cheese. Here is a video where I show you how to make Kenafe cheese at home... th-cam.com/video/PccBkngOPTQ/w-d-xo.html
I hope this helps! Mary Anne
@@GiveCheeseaChance
Thanks 🙏 Mary ( you look have
Arabic origin )
Excellent
The west coast of Italy use buffalo to make mozzarella, but southern places use normal cows.
I wish buffalo milk was more readily available!
Hi. Can I replaced the citric acid with apple cider vinegar? And what quantity per gallon
Thanks
I’ve never done that, so I don’t know. Wouldn’t that affect the flavour of the cheese though?
Great video! Thank you so much… my mozzarella came out too creamy for some reason but the texture was great…
The texture was great? That's fantastic! So was the taste too creamy? Did it need a bit more salt perhaps?
@@GiveCheeseaChance the quantity of salt was good enough, the only difference is that the pot wasn’t quite big enough to fit two gallons of milk… but for my first time doing it, the taste was amazing 🥰 thank you so much!
@@Abtasana144k Ah, I see. You can half the recipe if needed. Glad it worked! 🙂
Thank you so much 🥰
Hi, excellent explanation. My mozzarella keeps weeping milk and getting smaller in the fridge. I have kept it in a container filled with salty water. Thanks.
It is better if you keep your home-made mozzarella in leftover WHEY that you saved from the recipe, instead of just a salty water. The leftover whey has the right balance of calcium that will prevent your cheese from dissolving in the water during storage. Try using the whey next time.
I wish i saw your vedio before I did my mozzarella. I tried fresh mozzarella yesterday but it didn't stretch as it should be. I didn't wear gloves, and I add the salt in the whey instead of incorporating it with the actual cheese. I'll follow all your recipes now. Thanks for sharing.
Thank you xx
Thank you so much for detail recipe.
I just want to clarify, instead of microwave for 1mnt & 2nd time 35sec can I do in double boiler method in the absence of microwave?
Tried it out today and have a question. If the cheese doesn’t set up after the 5 minutes with the lid on, any idea of what went wrong? I went on with the steps just to try it out and ended up with something resembling cheese. Cooking pizza in my brick oven tomorrow and going to give it a try.
Hello Jerry, if you use NON-homogenized milk (or raw milk, but that is harder to find), you are more likely to get a good result. I am saying this because it seems in the USA, there are some store-bought milks that are pasteurized at a higher temperature that degrades the quality of the milk so it doesn't work well for cheesemaking. An indicator that your milk is not setting properly tells me that the specific brand of milk you bought may be unsuitable for cheesemaking.
Can you please make the mozarella that is put on pizza? It would be wonderful to learn the correct way to do it.💐🌷💕
I'll add it to my list! Thanks!
Good afternoon!! Happy new year!! I would like to make mozzarella but I don't have microwave... Is it possible to suggest me another way?
HI! Happy New Year to you too! That is a good question. Traditional mozzarella is definitely not done in the microwave so there is definitely a way to use your stove-top, however it is not a recipe for beginners. As I continue to do more videos, the recipes will get more and more advanced. Traditional mozzarella is not for beginners so you may have to wait a few more months until a video showing the stove-top method is made. You may have to go to your local library to find a cheesemaking book on it until then.
@@GiveCheeseaChance thank you for your answer!
My grandmother immigrated from Calabria. She used to use hot water from the stove and pored it in a bowl with the cheese to get it warm. Nice video.
@@ArcsandSparks315 Sounds like a good plan!
Just discovered your channel and its amazing! I also live in Ontario so knowing I'm able to do all this with supplies available here is great.
Hello Damian, fellow Ontarian! We have an amazing cheese supply store in Ontario--Glenegarry Cheese Supply. They are very helpful on the phone if you have any questions about products or ingredients.
Hi Mary Anne. If I used pasteurized non homogenized milk… will it taste better or pretty much the same as whole homogenized milk? I have seen some Italian TH-cam videos where they also add yogurt to the milk. Any thoughts?
I love your videos! I noticed on this mozzarella recipe that you did not use calcium chloride. I was under this idea that store-bought milk needs to have calcium chloride always added to the recipes. Am I incorrect in thinking this
Thank you for the process. Unfortunately, I am not sure what went wrong. I used homogenized pasteurize milk. Veggie rennet for the porpoise of kosher. I follow to detail and it didn’t come full together. I am not sure what went wrong. Any advise would be gladly appreciated
Check your milk. Make sure it is not high heat pasteurized. If so, the high heat will alter the milk so much that it is not good for cheesemaking.
Warm mozzarella is the best!
Agreed!
Can Vegetable rennet work properly for making cheese or any recommendations for halal rennet
Hi Naila. Yes vegetable rennet works well. Contact your local cheese supply company and ask for it. There will be directions on it for the proper amount to use.
I don't have a microwave, what should I do instead?
Some people heat up the whey (really hot) on the stove in a pot, and dip the mozzarella curd into it to melt it, then they work with the curd to form balls that way.
Can you tell me if I can freeze this cheese? Thanks
I don't think it is a good idea to freeze this cheese. It has a high moisture content so it won't freeze well. The water will turn to ice crystals and destroy the texture.
Any recommendable alternatives if a microwave is not available?
Hi lady
Can I use non homogenised milk
You mention to set the curd only 5 min it won’t work
To conserve the mozzarella what is the ratio of the brine thanks
Yes, you can definitely use non-homogenized milk. Make sure you are not using Ultra-pasteurized milk (it won't work at all). I would check your rennet to see if it is too old perhaps, if your milk did not gel. Sometimes it can also just take a few minutes longer. For the brine, I have just been using the whey. Sometimes, I also just wrap the balls in cellophane and not even keep them in the brine at all.
I have a question. Is there a different process for making it if you want it a little harder so it can be grated?
Hi,
That process is a little more difficult. It’s probably easier just to get the one from the grocery store. You basically just need to draw as much moisture as possible out of the curds. Usually, I think, it’s hung with cheese cloth. But fresh moisture mozzarella is most like what she makes in this video.
Hope next time to make burrata cheese and I hope to get your signature on your recipe ❤
Very well done beautiful
I don’t know.
When you make your ricotta with vinegar does it changed the flavor?
The vinegar does not have much flavour but apple cider vinegar does.
Is this pasteurized full fat milk? Or raw milk?
Yes, this is pasteurized, 3% whole cows' milk. I even used homogenized milk in the demonstration. Good luck!
Do you recipe for Kashkaval cheese?
No, I’ve not heard of that one!
@@maryannefarah4367 it's actually Bulgarian Kashkaval cheese. It's very famous in the middle east and many people call it yellow cheese. It's original made in Bulgaria, and it needs its own cheese. I found websites explaining how its made, but no vedios.
@@nancyyamout8499 Hi Nancy, send me the web site you found, and I will research it too.
@@GiveCheeseaChance I ordered the culture and I will try to do it.
My dad used to prepare sandwich of it when I was young. He used to put it on Baggett bread and toast it till it melts then add to it pickled cucumber. He passed away 8 years ago this month and I want to do it for his memory.
@@nancyyamout8499 Aww, that’s so nice! A lovely way to remember your dad!
🎵All we are saying, is give cheese 🧀 a chance…🎵
Exactly!!!
Hi Maryann I have tried again followed your instructions double the rennet but I still didn’t get the clean break, I have a photo but don’t know how to attach it to this comment.
I'd love to see photos of all of the ingredients you are using. Can you send me an email at "cheesewithmaryanne@gmail.com" ?
Your mozzarella is great
i have a question, can you use unhomogenized milk?
Yes, it is even better with unhomogenized milk!
Can I use apple cider instead of citric acid?
Hello Marti., Apple cider vinegar has a definite flavour and that would come out in the mozzarella, so I would not use it.
Okay
What can you do if you don't have a microwave?
Thanks for shared... U r Looking beautiful
Well thank you!
Hello, twice I have tried to make mozzarella, I have followed your instructions in the video but both times I didn’t get a clean break the curds are too soft, could you please let me know what am I doing wrong. Thank you
Hi Filomena, I am wondering a couple of things. First, are you using ultra pasteurized milk (boxed milk, that is stored at room temperature)? Also, perhaps your rennet is old or weak? Are you using rennet pills or liquid?
Hi Mary Ann, thank you for the reply I used a store bought homogenized milk and the rennet is liquid I just bought it from NEW England cheesemaking.
@@filomenamurgolo2218 Hi again Filomena, was the milk refrigerated or was it ultra pasteurized? How much of the liquid rennet did you use?
Can you also tell me the brand of milk you used and the milk fat percentage?
Hi Mary Ann, I used Beatrice homogenized 3%fat pasteurized and I used 1/2 teaspoon of liquid rennet diluted in 1/2 cup of distilled water for 8 litres of milk.
The low moist MOZ was invented in USA, can you share the recipe for that, its not just pressing it hard to remove the moist but it all different recipe, if you have please share that recipe of how to make low moist Moz.
Here is a recipe for it.... cheesemaking.com/products/mozzarella-pizza-recipe-instructions
@@GiveCheeseaChance Thank you a lot for taking your time and sharing the recipe.
Non chlorinated water is distilled water? 3:47
Hi. No, non-chlorinated water is not the same as distilled water, by definition. Non-chlorinated water is water that has had the chlorine removed. My kitchen fridge has a filter that removes chlorine so I have easy access. But, if you only have access to chlorinated tap water and you want to remove the chlorine, keep a bowl of the chlorinated water out on your counter overnight--the chlorine will dissipate (become gas and float away), and you will have non-chlorinated water in the morning. Distilled water is different--it has been boiled so that the water turns to vapour, and that vapour has been cooled back down to water. The reason we use non-chlorinated water in cheesemaking is that the chlorine inhibits bacterial activity.
Thanks so much for your reply. It wasn't a silly questions after all. I now know the difference.@@GiveCheeseaChance
If I use animal rennet… how much would I use per litre of milk?
I don't have a microwave. How can I adapt?
You could very gently heat it on the stove.
@@GiveCheeseaChance Do you know the ideal temperature in this step?
@@mateusfccp Pour hot water or whey that is at 160°F to just covers the curds. Let the curds sit for 1- 2 minutes until they begin to soften and melt. Then form into balls.
It was turning out great! Then I put it back in the microwave for the 35 sec and took it out and it was mush??? What happened I was sooooo excited after the first mic session!
Awww, that is too bad. I wonder if it somehow got overheated? Don't give up. Try again and reduce the power and time by a little. You will figure out how your particular microwave machine works the best.
Fellow Ontarian, where do you order your Rennet from?
I order from Cheeseneeds.com or Glengarry Cheese Supply. You can also order from a place in the USA called New England Cheesemaking Supply.
How much milk in this recipe???
2 gallons or 8 litres of milk is used in this recipe
This makes a lot of cheese and I won’t be able to eat all of it before it spoils. Can I cut the recipe in half and get the same results?
Yes, you can cut the recipe in half with no issue at all.
Instead of balls, I will roll it up in plastic wrap into a sausage so I can slice it onto pizza or slice it and make fried mozzarella.
What a great idea! That way all the slices are the same size. Thanks for sharing!
Wie viel Fett hat Mozzarella?
I tried this recipe but when I let it sit for 5 min it did not still land headen, it remained chunks in water. Can you tell me what happened
I recommend that you check your milk quality. Make sure your milk is not high-heat pasteurized as some milks (especially in the USA) are. . Also what rennet did you use? If it is the grocery-store kind of rennet that is used to make custard, it won't work--that quality of rennet is not suitable for cheesemaking.
@@GiveCheeseaChance I used whole milk (organic because that was the only one that did not say pasteurized or skimmed) and I got the rennet and acid from a cheese making kit called fermentaholics.
I'm doing this from Montreal canada so I also have a hard time finding buffalo milk. I've tried 2-3 times with 3.25% and whole milks but it never stills so my cheese comes out as more of a ricotta texture. And I only get about a hand full of cheese for 8L of milk.. I don't really get the mozzarella ball texture I'm looking for, It seems little chunks of milk float to the top and the rest is a lot of way that I end up throwing away
@@anthonypolisena5156 If you got your rennet from a kit, is it in pill form or sachet or liquid form? How old is it? Is it expired? What kind of acid do you have from the kit? Is it CITRIC acid or is it something else? I think what you are working with may not be what I am working with. I also want you to really research your milk. Just because it says organic, doesn't mean it hasn't been HIGH HEAT pasteurized. If you can find UN-Homogenized milk, that is even better.
@@GiveCheeseaChance rennet is in pill form, and I have citric acid. And as for milk, is it does not say homogenized, does that mean it is not homogenized? Cause the one I bought just simply says "whole milk" 3.8%
Doesnt say anything about being pasteurized or homogenized
@@anthonypolisena5156 Well, somehow you have to find out. What about the water you are dissolving your rennet tablet in... is it non-chlorinated?
What if we haven't microwave..?
Does the wattage of the MW make a difference in the 1 minute time? I’ve seen 750, 1000 and 1250 wattage MW.
I can imagine the wattage of the microwave affects the power of the machine, so you may have to add/reduce time by a few seconds on your machine to melt the curds.
The rubber gloves made my teeth hurt.
Microwave? Tut-tut
Well, this is not a traditional mozzarella cheese recipe. I say it is a quick version for when you only have less than an hour to make a mozzarella. Feel free to use a traditional mozzarella recipe (than can take many hours for the bacteria to acidify your milk) if you don't want to use a microwave.
Needs alternative for people who don't own or use a microwave
That's is not foir de latte, it's quick mozzarella.
Awesome video, great explanation.
Thank you, Brenton! :-)