The Perfect Mozzarella After Years of Experimenting | Step by Step Guide to make NATURAL Mozzarella
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- เผยแพร่เมื่อ 6 ส.ค. 2022
- Looking for a quick, natural, and authentic mozzarella cheese recipe to try at home? This is the one! We share how to make mozzarella cheese with vinegar (or lemon juice) after years of perfecting our techniques and learning how to source the freshest and most natural ingredients!
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Why did I pay $100 for a course that is a fraction of the quality of your videos? I went through the whole course only to be frustrated by moderators who apparently never made cheese and couldn’t help me. Course owner is too busy to comment on her own course. So many dishonest “homesteads” out there trying to make a buck. I pray God blesses you as much as your videos on cheese have blessed me. You gave so much helpful information.
Well that just made my day! Thanks so much for those kind kind words 😊. So glad it was helpful for you and happy cheesemaking!
Because you didn't know you were an auditory and visual learner?
I love how you don’t waste cream that is stuck in the jar and you use your finger to get every bit off utensils ❤ Most all youtubers are wasteful like that, I want to tell them, “your finger is the best rubber spatula and swish things around in the jar to get all the goodies” !
Blessings to you and your beautiful young family ❤❤
Ha, thanks for noticing those details! We have a strict "nothing goes to waste" policy in our kitchen. Thanks so much for watching and blessing to you as well! 😊
This is the most detail mozzarella video making I've watched on youtube. Thank you so much.
You're welcome! So glad it was helpful!
As a newcomer to cheese making, you answered questions I didn’t quite know how to articulate. Thanks for sharing your experience!
So glad this was helpful for you!
I remember seeing Gordon Ramsay once really castigate the chefs at an Italian restaurant for using store-bought mozzarella instead of making it fresh for their dinner service. I thought, "Oh, yeah, right, that's practical, making cheese every day (or even a couple of times a week)!" But yeah, you can totally do it, prep cooks can come in early and make mozzarella fresh and it'll be ready to use as an ingredient by dinner time. Mozzarella just takes a few hours, it's not like cheddar, which takes a few weeks.
Yes, love it! It's a pretty quick and uncomplicated process. Thanks for sharing and watching!!
I literally came here after watching that episode lol. I got so inspired to make my own mozzarella :)
Where do you buy rennet ?Do they sell that in a grocery store?
Still completely unreasonable for him to chew them out over, what a waste of time for the chefs that are already busy.
I hate that bitch of a man
Real Cheddar takes months.
Did you ever try making ricotta from the whey? It's very simple heat the whey up where it's about to simmer and add salt , you'll start to see very small curd forming, then once the whey becomes clear and it cools down strain it through a cheesecloth 😊
It's on my list! Sounds easy and delightful! Thanks for watching!
Monzarella and ricotta, add tomatoes, meat and noodles and you've got lasagna.
That is "URDA", Albanians are making
I lived in Italy for a while and the neighborhood grocery store had it behind the counter in a big tank full of cold water. Made fresh daily.
Mmm, that sounds amazing! Thanks for watching!
not an everyday thing, even for italy. lucky you ;)
I just found your channel an I watched your other video on making hard cheese, an shared it with 6 or so people. Then did same with this one. You make it look so easy and simple making them both. Nice videos my brother.
Wow, thanks so much! Really grateful for all the love and support on these videos. Happy cheesemaking!
yes, excellent and inspiring!!
I had no idea Jimmy from Yellowstone had his own farm style home cooking channel. Nice ;)
Just a side hobby 🙂. Thanks for watching!
Thank you beloved 💓 cheers😊from Australia 🇦🇺 with Love
Thanks for watching!
Un excelente video explicativo y paso a paso de cómo hacer mozzarella.
Tu explicación es muy didáctiva, objetiva, creo que con tu video, podré hacerlo.
Felicitaciones por tu trabajo y gratitud por tu aporte.
Bendiciones desde Quito Ecuador.
Wonderful! So glad this was helpful for you!
Try using 7 tablespoons of white vinegar for every 2 litres of milk...much easier and cheaper
Super helpful! Thanks!
Excellent lesson! Thank you for sharing your time & knowledge.❤
You bet! Thanks for watching!
Beautifully explained. Thank you!
You bet! Thanks for watching!!
Love this great video of you making mozzarella cheese showing the process simplified for us. Thank you. ❤
You bet! Thanks so much for watching!
Loved the eBook!!!
So glad to hear 😊. Thanks so much for watching!
Excellent instructions !
Thanks for watching! 😊
This looks so fun!
Thanks for watching!!
This is AWESOME! Thank you
You’re welcome! 😊
Wonderful info in such a clear concise video. Thank you!
You're welcome - glad it was helpful!!
Thank you. I can't wait to make this.
Thanks for watching and happy cheesemaking! 🧀
Thank u for this...I love making things...will Def try this
Awesome! Thanks for watching!
This looks very easy thank you.
You bet! Thanks for watching!
This looks amazing!!! You made this process so clear to understand thank you.
So glad this was helpful! Thanks for watching!
Wow! What an excellent explanation! Thank you!
You're welcome! Glad this was helpful!
I have David Ashers book and his instructions are great. Thank you for sharing your cheesemaking experiences with us.
You're welcome! His book is such a great resource!
Awesome 👌....thanks for sharing your knowledge 👍
No problem! Thanks for watching and happy cheesemaking!!
Really Really helpful i was looking for natural way. Thank you soo much
Awesome, so glad it was helpful! Thanks for watching!
This looks so much easier than a lot of the videos I’ve seen! Also I’m so glad to see you used a natural option rather than citric acid. Thank you!!!
You’re welcome!! Thanks for watching!
What's wrong with citric acid? Is it dangerous?
Brilliant video. I have learned something new about making Mozzarella at home.
Thank you for sharing your experience.
Awesome! Thanks so much for watching!
Wow that was very interesting to watch. Who knew it was that practical to make. Going to try this method - Thanks !
Awesome! Hope you love it and thanks for watching!
Excellent video. Thank you. I’ve never used vinegar before, but I am next time!
Awesome! So glad it was helpful. Thanks for watching and happy cheesemaking!
I absolutely love these videos. Could you just also mention standard units (liter, celsius, etc) along side the Imperial units? Would make it much easier for basically the entire rest of the world.
Yes! When I make more videos I'll definitely try to include it. Thanks for watching!
@@FromScratchFarmstead thank you! :)
@@FromScratchFarmstead I agree. What on earth is a gallon?
@@Synch9256 4 quarts, 8 pints, 16 cups, 256 Tbs, 768 tsp, or 128 oz. Blame the pirates for not unifying the world under one form of measurement.
Wow, you’re literally holding the most powerful computer in you hand right now!
Wow. I didn't know mozzarella cheese was so easy to make. Thank you. I shall be doing it.
Awesome! Happy cheesemaking and thanks for watching! 🧀
So love your thoughts on citric acid. Thank you
You're welcome! Thanks for watching!
Such great, detailed instructions! I’m going to order some rennet so I can give this a try. We have a great dairy not far from me where I can get fresh milk. I make everything from scratch, but I’ve never made cheese and always wanted to. Thanks!
Awesome! You totally got this! Thanks for watching!!
You can use vegetable or synthetic rennet as well
You do a great job on these cheese videos. You deliver the info well. You’re easy to listen to & you talk like you actually know the process. Thank you.
Really appreciate the feedback 😊 Thanks for watching!
Great idea
Thanks for watching!
Excellent. Thanks
You bet! Thanks for watching!
Well done video. I like narration.
Thanks so much for watching and really appreciate the feedback! 😊
Cool video! Thank you 🙏
Thanks for watching!
Amazing! 💚🙇🏼♂️
Always felt so daunting, but after watching this, I think I’m going to up my pizza-game with some homemade mozzarella to accompany my homemade dough and tomato sauce. :-D
Yes! It would complement your pizza perfectly. Yum!!
why stop there? make the pepperoni homemade by purchasing a pig and a cow to make your own salami, and make the plate homemade by grabbing some clay from outside
You're very good at instructional vids!
Thanks so much!! Appreciate the kind words and feedback 😊
Thanks so much for this video! I made my first batch of mozzarella this week with citric acid. I'm happy that we can use APC! LOL, label your bag in the freezer if you do what he suggested. My daughter would think they are uncooked buns.
Ha, that's a good idea! I've definitely looked a bag of mozzarella balls in the freezer before and wondered what they were. Thanks for watching!
I earlier made mozzarella with just vinegar,milk and salt 🧂!! I was delicious 😋
Sounds amazing! Thanks for watching!
No rennet? I am kosher so if I use rennet, I'll have to order veggie rennet online
How was it without the rennet?
First time watcher, I appreciate how much you detail each step to give us the best possible outcome, thank you! I've watched many mozzarella videos yet this is the most inspirational video yet, thanks!
Awesome! That makes my day and hope your mozzarella turns out great! Thanks for watching!
Best and simplest video i have seen so far. Was not satisfied with the vdos that I watched and ended up buying that book, thanks for validating it as the right choice😊. Cheese making doesnt seem daunting anymore.
So glad this was helpful for you! Happy cheesemaking!!
Oh, my goodness! I just ran across this video. I am so excited to try your method as my goat milk mozzarella cheese is not consistent and I am still learning. I am so excited to watch and learn from your channel!!
So glad it was helpful! Mozzarella can definitely be a tricky one to nail down. Goat milk mozzarella sounds fantastic! Hope it works great and thanks for watching!
I am so bummed! My first try with this recipe was a failure. The curd didn't form so I let it sit for over an hour and just took the pieces and formed balls and continued with the recipe. It was very vinegar tasting and the consistency became really weird after soaking it in the cold water.
Thank you ❤so much for your kindness and time I love it I do want Learn more
Awesome, glad it was helpful! Thanks for watching! 🧀
Awesome video
Glad it's helpful!
❤Fabulous, thanks so much for such relaxing, thorough instruction! I'm excited to follow your recipes and make my own cheese! 💥
Awesome, so glad it was helpful! Thanks for watching and happy cheesemaking!!
thanks for uploading ^w^
Thanks for watching!
FANTAST!C
THANK YOU
GOD BLESS
Thanks so much for watching!!
To check how much rennet requires for the recipe, check the description for your rennet. Usually, a manufacturer provides information on how much rennet requires to set 1 liter of milk in 45 minutes. For example: setting 1 liter of milk in 45 minutes requires 1 gram of rennet, then for 4 liters, you need to take 4 grams. If you will take 6 grams, then set the curd for 30 minutes.
Thanks for sharing and watching!
Fantastic
Thanks for watching!
I purchased the book you recommended. I've been looking for alternative methods. Thank you. Just an FYI Azure is a great source for organic Apple Cider Vinegar in larger quantities at reasonable prices. Up to and including 5 gallon buckets of ACV.
Awesome, hope you love the book! And that's super helpful to know about Azure with ACV - we'll need to check that out. Thanks for watching!
great video
Thanks for watching!
Thank you for your fantastic tutorial!! I kept pausing the video to purchase the items you recommended 😂 I appreciate how your using traditional methods and without citric acid! Quick question, how long will the mozzarella keep in the refrigerator after making?
We try to use it up within a week, otherwise we freeze it! So glad it was helpful!
thank you for a recipe for the best mozzarella i have ever had!! this is the best i have seen so far! one question though, in the section where you put cheese in the hot water, most of my cheese just….disappears? i had a bunch of cheese but after they are in the water, they are mostly just gone
Hmm, I've never had the cheese just disappear in the hot water bath like that before. Maybe it was a bit too hot. I do mine at 180°F max, but I find at that temp it does start to melt a bit more than I like. Try the 160°F range next time and see if it works better. Glad the recipe went well otherwise and thanks for watching!
I’d like to make small lumps like him , it freezes well but nice to have the size you need 👍🏼
Thanks for watching!
I can say a tried at least. I have tried and I am on time no 5 or 6. It came out rubbery, flavorless, and basically terrible. It was not stretchy and it made me think of what it would be like to eat silly putty. I used Hatchland milk which is local but not raw. I used 1/4 cup acv (that I made myself) diluted, 1/2 tablet of rennet diluted. I am really sad because now I have 4 small balls of cheese that I made and I have to eat my mistakes and they are not yummy at all. It was a yucky dinner and I am thankful to have food but really bumm'n because it was not good. In this economy I cannot afford to not eat this. Glad yours is great and thanks for sharing. I kept wondering how many experiments you went though to find this perfect recipe for your raw milk.
Appreciate the honest feedback! One thing I don't think I mention in the video is that mozzarella is really something you get a feel for and sharpen your skill at over time. The texture can be changed by subtle things like the amount of rennet used, the time you stir the cut curd or how long you allow the formed curd to knit together and drain, and maybe most importantly the amount of time you handle and work it coming out of the hot water bath. It really only needs a few seconds of forming into a ball and stretching before it's ready. I've found it can quickly get to the silly putty state you mention if overworked. As for the taste, that's sort of what you get with a natural mozzarella. You can figure out a way to work in more salt during the making process which helps... but I've had a hard time doing that without throwing the texture off. Most storebought mozzarella's are cultured to add a flavor, which isn't necessarily inherent in more natural mozzarella. The diet of the cows milk you're getting could also impact taste... fully grassfed should provide more flavor overall. Just some thoughts to share. But I fully get the frustration and that this recipe may not be for everyone. Thanks for watching!
Thank you for explaining the process. I’ve been trying to make mozzarella with Buffalo milk from a local farm, unfortunately it is not stretching. I’ve been racking my brains trying to figure this out! Thanks to you I understand it’s the acidity most likely. Been using citric acid so I will try vinegar next!
I hope that solves it for you! Thanks for watching!
Have you been using rennet? Cheese made with only acid will not stretch. Cheeses that melt are made with rennet.
@@calliopemuse6724 yes I have, in tablet form but I’m thinking perhaps it’s expired or something. Have ordered some new rennet so I’m hoping that will also solve the problem.
Printed your recipe and will order materials with your links when ready. Thanks!
Awesome! Thanks for watching and enjoy!!
What a beautiful family. Enjoyed the video also. I m ay try it. Thank you.
ww
Sounds great! Thanks for the comment and for watching!
Just came across your channel and I’m hooked! Great vids, great narration, really quality content. I did want to ask about your wood stove. What’s the make and model and where did you get it? Thanks
Thanks so much for the feedback! The stove actually runs on gas. It's an AGA cast iron cooker from the UK. It fits our lifestyle so well and it's amazing for cheesemaking! Here's a link to a video we did on it: th-cam.com/video/fpG_WxFgY9Q/w-d-xo.html
@@FromScratchFarmstead awesome thank you
Thanks for sharing🍀🌼🍀🌼🍀🌼👍
You bet! Thanks so much for watching and happy cheesemaking! 🧀
This is great!!! Question, my daughter has lemon juice (organic) that is in the bottle... could that be used or no? Thank you! We are doing this! Amazing. Great video
Yes! Lemon juice can definitely be used to acidify the milk in place of apple cider vinegar. It leaves the cheese with a slight hint of lemony taste too! The ratios of how much to use should be roughly the same as the ACV. But don't be shocked if you don't nail the right acidity level in the first try. Mozzarella can take multiple times to really dial it in to get the right stretch. You totally got this!! Thanks for watching!
I use some of the whey heated to 180*F for my shaping.
Love this! Great idea. Thanks for watching!
You can also use the whey to make ricotta IIRC
Yes! Thanks for watching!!
I really appreciated your effort for making this video
Can we make it without rennet?
My understanding is that acidifying and then using rennet (not another acid) to coagulate the milk is what will give mozzarella its stretch. You probably can make it without rennet, but it won't have the same texture/look. There are recipes out there for mozzarella without rennet. Thanks for watching!
Hi! I will be using your recipe today. Thank you for the super clear video! Love it!
I do have one question. I made butter yesterday, so I now have skimmed milk. Can I use this for the mozzarella? Or do I need milk with lots of cream?
Thank you!
You can definitely use skimmed milk to make it! You might find the mozzarella to not have as good of a stretch versus using full cream milk. But it should all turn out fine. Thanks for watching and happy cheesemaking! 🧀
Fantastic method and video, thank you. How long can one keep the whey for before it goes off?
Thanks! We try and use whey up within a week or two. But I've heard that whey is pretty shelf stable and can last weeks, even months, in the fridge. Thanks for watching and happy cheesemaking! 🧀
Hi, Great vid thanks for sharing.
Thank u for the The tip of Not enuf Acid in the Mix... I think is what I need to change, last time I got a delightful cream cheese rather then mozza.
Glad you found it helpful! Just remember that, even though Mozzarella seems like it should be a very beginner friendly cheese, it's actually a pretty challenging one to get right. Even with the right recipe, sometimes you need to adjust your technique slightly and make adjustments over multiple batches. But I have had very consistent results since switching to this method so I hope the same for you! Thanks for watching!
@@FromScratchFarmstead just an update, I have now done multiple batches of cheese, and the standard milk that I am able to buy, the cheese is never stretchy no matter what I try, according to the directions specified. Tried in microwave, wont stretch, water bath, same results even got double strength vinegar ( Rennet not readily available) and same results...
BUT...
1 teaspoon of baking soda of all things... mixed into the cheese ball once its formed after initial process helped it bind together and also allows for melting.
Note: 30 seconds in microwave once you add the baking soda, Or heat it up in a cheese cloth in a water bath is needed...
Skipping this process, will make the cheese not as astheticlally pleasing as it otherwise could be.
I also heard of using Calcium chloride food grade, that this helps make what otherwise would not stretch, come together as it should.
Lemme know ur thoughts.
@@redknight3439 Good thoughts! A couple questions/thoughts for you... Is the milk you're getting ultra-pasteurized? A lot of the milk denatures in that process and it might not be suitable for making any cheese with. Might be worth checking on since UHT milk is becoming more and more the norm. Also, are you using rennet for coagulation, or are you using the vinegar? It seemed like you might not be able to get rennet, but there are two critical steps here that need to be achieved: 1st is acidifying with the vinegar (or lemon juice), 2nd is coagulating with rennet. As I understand it, the rennet used for coagulation cannot be substituted with vinegar to achieve a stretch. Hope that might help!
@@FromScratchFarmstead Hi, thanks for responding
my milk being used is: homogenized and pasturized. NOT Ultra.
Rennet is Not readily available, not a fan of using the vegetarian version, the cost of the good stuff is expensive But the $60 shipping fee is a bit off putting.
Tried 1 tsp of citric acid And in another batch used fresh lemon juice, same results.
coagulating can be achieved with vinegar, it does come together, just does not get stretchy OR melt well without a tsp of baking soda
What type of rennet do u use?
Real Animal?
Vegitarian?
or tablets?
@@redknight3439 I use Walcoren animal rennet tablets. I know the shipping is hard to swallow, and it's probably only gone up since last time I ordered. I just made a big batch order of several bottles so I'd be stocked up for a while. All the best to you!
Enjoyed the video. I sure miss fresh milk.
Thanks for watching! Wish it was more common around these parts!🥛
I've been watching a lot of cheese videos and for some reason the way you describe the process made me follow your channel and learn how to make cheese!
I have a question through. Could I use lemon juice or white vinegar instead of the rennet? It's not available where I'm living and pharmacist keep on mistaking what I say for Rennie (the antiacid).
Thanks!
Technically you can, you will be able to coagulate the milk that way. But from how I understand it, if you use an acid to coagulate the acidified milk, it won’t stretch the way it does with rennet.
Great video. Saw the cheddar cheese video too. I'm going to try this.
Also, this dude has to be related to Jimmy from Yellowstone.
Awesome! Happy cheesemaking to you and thanks for watching!
Thank you very much.. I will try this ..can you easily grate the mozzarella balls ??? which is best ..goats milk, cow or buffallo ???? thank you xxx
You're welcome! It's pretty soft for grating so I usually just cut it in slice or cubes. We've made it with cow's milk only so far but I think any of the options you list would be great!
Great video! What the method change if we use buffalo milk?
Thank you! It should be the same!
This helped me out so much 🌟 recently made a mozzerella failure 😅 the recipe was really long and difficult this one seems so easy!
So glad it was helpful!! Hope it works out for you! Mozzarella can definitely take some experimentation to get it just right!
This is so fascinating. Thank you for doing this video. Do you happen to know the weight of the finished balls in total that you get from the 2.5 gallons of milk? We are on a tight budget and raw milk is very expensive here. Thanks again!
Thanks so much for watching! Honestly I don't know the weight off hand and the yield can vary sometimes depending on the milk. I want to say from weighing in the past it was somewhere in the 3-3.5 lb. range, but that's just going off memory. Totally understand working on a budget! Good luck to you!
@@FromScratchFarmstead thanks so much. This is helpful. We will give it a try. One gallon of raw pasture raised milk is over $17 here. I think I just need to buy a cow, but my neighbors won’t like that!
My mozzarella turned out like a rubber bouncy ball 😂 what did I do wrong? I thought I followed your recipe to a T
Ha! I've had this happen before too where it comes out overly rubbery. The biggest thing that has helped with it has been in the timing of things to allow for a bit less whey to be removed from the curd prior to the hot water bath. So things like letting the curd set up for a bit less time after adding the rennet. Or stirring the cut curd for less time. Also, you want to make sure you're not overworking the balls of cheese when they're in the hot water bath. Only like 10-20 seconds does the trick. And if all else fails you can try adding a bit less rennet too. Try playing around with things a bit and it's honestly something you just develop a feel for over time with how firm or soft your curd is along the way. Hope that helps! Thanks for watching and good luck!
Is it tasty, though?
@@marichiarra8495 no it was flavorless but I will try again and go for the win!
Wonderful video, much appreciated. Used Apple cider but its rare here and too expensive. Can I substitute it with Acetic acid vinegar using the same proportions, eg 1 gal milk with 1/2 cup of acetic acid vinegar?
That's a great question. I don't personally have experience, but I believe it should have a similar result in acidifying the milk. The quantity may need to be adjusted based on the acidity level, but I think that proportion is a fine place to start and go from there. Thanks for watching!
Great video!!
Could you please clarify for me about the half cup of vinegar per gallon of milk diluted in how much water?
Your webpage says diluted in 2 cups of water per gallon and your video says something else
Thanks
Hey! It’s not super precise. If use about 1 cup of water per half cup vinegar to dilute and mix in slowly it should be fine. Thanks for watching!
Hello.
Thank you for sharing this.
Awesome.
One question.
Ive followed all the instructions but there was no curd settlement "to cut" 30 min after placing the rennet.
The curds were already "broken" and ready to be taken to a drainer.
I guess this was unexpected, right?
What could be the problem?
Hey! Yes, that does seem unexpected. What type of rennet are you using? I’ve heard of inconsistent results when people use alternatives to animal rennet. It could also be you need to increase your rennet dose a bit. The only other issue I could think of is if the milk heated up too fast it could be an issue with curdling. Hope that helps! Thanks for much for watching!
@From Scratch Farmstead 👋 Hello again, thanks for answering 😊
That's right. I've used vegetable rennet.
Thank youu :)
Would u mind if i ask one more question?
I want to make the mozzarella more juicer, more watery, and more creamy. Because in my neapolitan pizza i bake in 800F, this cheese would have scorching on them. If i can make the cheese more juicy, i can solve this prob.
What would your suggestion be?
organic apple cider is the best option
🙌 Thanks for watching!
Excellent video! Quick question, can I use homemade nettle rennet?
Thank you! I haven't personally tried it so I can't say 100%, but I don't see why it wouldn't work. I used to use a liquid vegetable rennet for mozzarella and it worked fine, though sometimes not as consistent of results.
Very nice video about how to make homemade mozzarella. :) Can i ask a question? Where i live, i cant find milk straight from the cow. The best i can find is fresh pasteurized, non homogenized whole milk.(at least thats what it says on the label) Is this kind of milk suitable for making mozzarella and other cheeses?
As far as I know, it should work with that milk option. Soft cheeses are generally more forgiving with the milk than a hard cheese would be. I believe it would acidify the same and should turn into mozzarella. But I've only tried it with raw milk myself, so let me know how it goes! Thanks for watching!
How did the cheese attempt go with that kind of milk, baddly?
This looks great! But I guess I'm a bit confused thinking the whole point of using vinegar was to avoid having to use rennet, that isn't very attainable for most. Are those pill versions cheap?
I highlighted the vinegar because this recipe uses vinegar instead of citric acid to acidify the milk making a more natural cheese. But I realize that can be misleading if you're looking for a recipe that avoids rennet. Using a rennet along with an acid is the traditional way of making mozzarella so that's what I stick with and have had great results. There are recipes out there that avoid rennet, but I'm not sure if you will achieve the same stretch. The pill rennet from Walcoren is definitely not the cheapest out there. But I've had super consistent results with it. Their shipping also changed recently to where it's very expensive. So I order a few bottles at a time usually to make it more cost effective. There are liquid or plant based rennets out there that are typically more affordable. Hope that helps! Thanks for watching!
Hello I love this video
It's is safe to eat this cheese as u did not hear it to 80 degrees celsuis
I am watching u from Lebanon hope to hear from you
Hello! All the temperatures I mention are in Fahrenheit. If your milk is from a good source that you trust, then it should be completely safe. You can do a light pasteurization if you want and still make a fine mozzarella. Hope that helps! Did I answer your question?Thanks so much for watching!
Do you ever make the Ricotta with the left over whey?
Sometimes! It's a great way to use the leftover whey. Thanks for watching!
Thanks for the recipe!
Have you tried to acidify the milk using "day before" whey? In brazil we call it "pingo". Some people use the whey from "yesterday's cheese" as acidity but is really hard to find consistent information about its use and quantities.
Thank you very much.
Best regards from Brazil.
Oh, that's interesting! We haven't tried that. Thanks for sharing!!
Hi thank you for doing this video. Wondering if you have also made the authors Slow Mozzarella?
I tried twice to make the fast mozzarella with fresh goat cheese and the milk did not curdle properly, just a hard lump in the bottom of the pot.
Steve (68yrs)
Hello can you make a full video about cow milking by bucket milking machine please
We currently don’t milk with a machine but we’ll keep it in mind for the future. Thanks for watching!
I have aged kombucha that I often use instead of vinegar. Can I use that here too?
Hey! The answer is likely yes. But I don't know how the acidity level of the aged kombucha differs from the acv, so the ratio of what you'd use might be different. I think it's worth a try, but just know it might take some rounds of trying to dial in the right quantity to add. Hope it works! Thanks for watching!
I absolutely love your videos! But WHAT is the type/make of the stove that you use? I’ve never seen one like that!
It’s an AGA!! We found it on FB Marketplace - deal of a lifetime! 😍
@@FromScratchFarmstead it IS GORGEOUS!
Thanks for making this video! How many ounces or grams do you get from a quart/ litre of whole milk?
Hey! I think I answered this in previous comments but I don't have any right now to weigh and tell you exactly. I seem to recall it producing about 1.25-1.5 lbs. of cheese per US gallon. You can do the conversion from there to get a rough idea. Thanks for watching!
Any substitute for rennet?
Not really, it’s pretty essential for this. There is a vegetarian rennet but results generally aren’t as consistent.
Can it work with pasturized milk?
Yep, it should be able to, though I haven't tried it myself. The big thing is to look for milk that's not ultra-pasteurized. Sometimes UT milk is denatured to the point it's no longer good for cheesemaking. Thanks for watching!
do you have a video on swiss cheese?
We don’t but hoping to experiment and get some more cheese videos out in the future :)