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.
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 best video on making Mozzarella. So many youtube videos about how to make this (the wrong way or overly complicated). Thank you for providing a perfectly illustrated instructional video based on real experience!
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.
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 😊
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.
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.
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!
I followed your video and it came out fantastic, thanks for this. the only issue I am not sure of yet is the quantity of salt to add, I used half a teaspoon of salt in my cold water. It came out stretchy and really nice. It is in the fridge now, I'll take it out in the morning and
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!
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.
Hi there! I've recently been able to acquire whole jersey milk, and have already made my first batch of mozza! I didnt use rennet, and I used white vinegar. I had already contemplated using lemon juice but thought I would just follow the recipe I was using. At first I thought it hadn't worked out, but later on I cut some and put it on a toastie and FAR OUT!!! mind blowingly awesome! My question is, do I need rennet for mozza, and what does it change about the mozza? Thanks in advance!
Thank you so much for the detailed video, best video I have seen so far on this topic. Quick question, I have liquid rennet and I am not sure how much I should use for making cheese. Thank you.
So glad this was helpful! My experience with liquid rennet is that each bottle can be different. I'd use the recommended amount on the bottle for coagulating however much milk you plan to use for making the cheese. Thanks for watching!
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 for the most informative video of mozzarella. Love it! Have you ever tried to make Norwegian Brunost? It’s made of the whey. It taste allmost like fudge. Delicious on bread for breakfast 😍 And you never have to throw away the whey again 😉
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?
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.
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.
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!
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.
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!
@@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.
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.
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!
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! 🧀
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.
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!
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
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
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!
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
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! 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!
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.
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!
Woohoo thanks for sharing your knowledge and tips on the cheese making. 👍🏻👍🏻👍🏻🏅🏅🏅I've just bought my first press, I also see you make sourdough bread, question is can i use the whey in the sourdough bread????? And WOOD love to hear your opinion. Keep the dream alive son Aussie Aussie Aussie GDAY MATE from brisbane Australia 🇦🇺🇦🇺🇦🇺
Hey there! Thanks for the kind words and feedback! Yes, you can definitely use the whey in all things sourdough. Great way to add more nutrients without changing the flavor much. All the best to you and 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!
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!
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!
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!
Thank you for your answer to my previous question! I used whole raw milk, because I was too impatient, haha. I did not succeed making the Mozzarella. When I placed it in the hot bath, it 'melted'. I shortened the time but still, it looked like molten cheese. Do you have any idea why? I used lemon juice instead of apple vinegar.
Hmm, it sounds to me like your hot water bath might have been too hot. Was it between 150-170 deg F? If it gets up around 180 or above I’ve had it melt like that before. If it was solid curd before putting it in, it really shouldn’t melt in the bath unless it’s too hot. Hope that helps! I’ve made it with lemon juice too and that always works similarly to vinegar so it think it’s more likely the bath temp. Thanks for watching!
@@FromScratchFarmstead thanks for your answer again! In the recipe in your website, it says between 160 and 180, so that is what I did. I had it mostly between 170 and 180. Maybe that is indeed where it went wrong. I will try again! 🙏🏻
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!
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
My understanding is yes, especially if you want the true stretch that mozzarella offers. You can try coagulating the acidified milk by adding additional acid, but I've heard it will not achieve the same stretch as when you add rennet to acidified milk. Hope that helps. Thanks for watching!
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!
Hi! Yes, you can use either a balsamic vinegar or lemon juice also would work. Should be a similar ratio needed but sometimes the amount of each can vary based on the acidity level. Thanks for watching and happy cheesemaking! 🧀
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)
Hey Steve! I have not tried the slow recipe yet. But I really like the idea of letting it acidify naturally. That's interesting about the hard lump forming. I have only used cows milk, but from my understanding you should have similar results using goat's milk. From my experience, when the texture is off it's likely either a result of the temperature being off, or the amount of rennet being used. Using too much rennet could result in a hard/rubbery cheese. Also overworking it can do the same, but it sounds like your issue is occurring before you get to that stage. Just thought I'd throw in my two cents. Let me know if you try the slow and it works better for you. Thanks for watching!
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.
What kind of milk did you use....it would have been easier had you made this in smaller quantity like just one liter for family use....as you know milk here in Philippines is very expensivve...thanks for teaching us❤
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!
Why did I pay $100 for a course that is a fraction of the quality of your videos? I went through the whole course only to be frustrated by moderators who apparently never made cheese and couldn’t help me. Course owner is too busy to comment on her own course. So many dishonest “homesteads” out there trying to make a buck. I pray God blesses you as much as your videos on cheese have blessed me. You gave so much helpful information.
Well that just made my day! Thanks so much for those kind kind words 😊. So glad it was helpful for you and happy cheesemaking!
Because you didn't know you were an auditory and visual learner?
100$ course to make cheese? natural selection at that point
Try using 7 tablespoons of white vinegar for every 2 litres of milk...much easier and cheaper
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!
This is the best video on making Mozzarella. So many youtube videos about how to make this (the wrong way or overly complicated). Thank you for providing a perfectly illustrated instructional video based on real experience!
Thanks for the kind words! So glad this was helpful!
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!
I had no idea Jimmy from Yellowstone had his own farm style home cooking channel. Nice ;)
Just a side hobby 🙂. Thanks for watching!
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!
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 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 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.
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!
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!
I followed your video and it came out fantastic, thanks for this. the only issue I am not sure of yet is the quantity of salt to add, I used half a teaspoon of salt in my cold water. It came out stretchy and really nice. It is in the fridge now, I'll take it out in the morning and
Awesome, glad it came out great! The salt is pretty flexible but what you did sounds about right. I usually just shake some in. 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?
citric acid is literally derived from citrus fruits...
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
So glad I found this channel. About to try this cheese for my first time.❤
Awesome!! I hope it turned out great!
Love this great video of you making mozzarella cheese showing the process simplified for us. Thank you. ❤
You bet! Thanks so much for watching!
Thank you beloved 💓 cheers😊from Australia 🇦🇺 with Love
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!!
Hi there!
I've recently been able to acquire whole jersey milk, and have already made my first batch of mozza! I didnt use rennet, and I used white vinegar. I had already contemplated using lemon juice but thought I would just follow the recipe I was using. At first I thought it hadn't worked out, but later on I cut some and put it on a toastie and FAR OUT!!! mind blowingly awesome!
My question is, do I need rennet for mozza, and what does it change about the mozza?
Thanks in advance!
Thank you so much for the detailed video, best video I have seen so far on this topic. Quick question, I have liquid rennet and I am not sure how much I should use for making cheese. Thank you.
So glad this was helpful! My experience with liquid rennet is that each bottle can be different. I'd use the recommended amount on the bottle for coagulating however much milk you plan to use for making the cheese. Thanks 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!
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 for the most informative video of mozzarella. Love it! Have you ever tried to make Norwegian Brunost? It’s made of the whey. It taste allmost like fudge. Delicious on bread for breakfast 😍 And you never have to throw away the whey again 😉
You're welcome! We haven't heard of that but we'll have to look it up. It sounds amazing!!
So love your thoughts on citric acid. Thank you
You're welcome! Thanks for watching!
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! 🧀
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!
This looks amazing!!! You made this process so clear to understand thank you.
So glad this was helpful! Thanks for watching!
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!
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!
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?
Thank you! This is the best and very detailed video.
So glad it’s helpful!
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!
Brilliant video. I have learned something new about making Mozzarella at home.
Thank you for sharing your experience.
Awesome! Thanks so much for watching!
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!
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.
Wonderful info in such a clear concise video. Thank you!
You're welcome - glad it was helpful!!
Really Really helpful i was looking for natural way. Thank you soo much
Awesome, so glad it was helpful! 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!
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!
Beautifully explained. Thank you!
You bet! 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! 🧀
Loved the eBook!!!
So glad to hear 😊. Thanks so much for watching!
Super helpful! Thanks!
I’d like to make small lumps like him , it freezes well but nice to have the size you need 👍🏼
Thanks for watching!
Excellent lesson! Thank you for sharing your time & knowledge.❤
You bet! Thanks for watching!
What a brilliant recipe! Thank you ❤
You're welcome!
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.
Wow! What an excellent explanation! Thank you!
You're welcome! Glad this was helpful!
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!
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
This is AWESOME! Thank you
You’re welcome! 😊
Well done video. I like narration.
Thanks so much for watching and really appreciate the feedback! 😊
Great approach ❤
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!
Great video! What the method change if we use buffalo milk?
Thank you! It should be the same!
This looks very easy thank you.
You bet! Thanks 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
❤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!!
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 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!
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!
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! 🧀
Looks good 👍
Thank u for this...I love making things...will Def try this
Awesome! 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!!
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!
This looks so fun!
Thanks for watching!!
Thank you Ethan.
Woohoo thanks for sharing your knowledge and tips on the cheese making. 👍🏻👍🏻👍🏻🏅🏅🏅I've just bought my first press, I also see you make sourdough bread, question is can i use the whey in the sourdough bread????? And WOOD love to hear your opinion. Keep the dream alive son Aussie Aussie Aussie GDAY MATE from brisbane Australia 🇦🇺🇦🇺🇦🇺
Hey there! Thanks for the kind words and feedback! Yes, you can definitely use the whey in all things sourdough. Great way to add more nutrients without changing the flavor much. All the best to you and thanks for watching!
Excellent instructions !
Thanks for watching! 😊
Awesome 👌....thanks for sharing your knowledge 👍
No problem! Thanks for watching and happy cheesemaking!!
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!
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!
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!
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!
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!
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!
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?
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!
Great idea
Thanks for watching!
Thank you. I can't wait to make this.
Thanks for watching and happy cheesemaking! 🧀
You're very good at instructional vids!
Thanks so much!! Appreciate the kind words and feedback 😊
Printed your recipe and will order materials with your links when ready. Thanks!
Awesome! Thanks for watching and enjoy!!
Thank you!
You're welcome!
Thank you for your answer to my previous question! I used whole raw milk, because I was too impatient, haha.
I did not succeed making the Mozzarella. When I placed it in the hot bath, it 'melted'. I shortened the time but still, it looked like molten cheese.
Do you have any idea why? I used lemon juice instead of apple vinegar.
Hmm, it sounds to me like your hot water bath might have been too hot. Was it between 150-170 deg F? If it gets up around 180 or above I’ve had it melt like that before. If it was solid curd before putting it in, it really shouldn’t melt in the bath unless it’s too hot. Hope that helps! I’ve made it with lemon juice too and that always works similarly to vinegar so it think it’s more likely the bath temp. Thanks for watching!
@@FromScratchFarmstead thanks for your answer again! In the recipe in your website, it says between 160 and 180, so that is what I did. I had it mostly between 170 and 180. Maybe that is indeed where it went wrong. I will try again! 🙏🏻
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!
I use some of the whey heated to 180*F for my shaping.
Love this! Great idea. 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!
Is rennet important for this cheese?
My understanding is yes, especially if you want the true stretch that mozzarella offers. You can try coagulating the acidified milk by adding additional acid, but I've heard it will not achieve the same stretch as when you add rennet to acidified milk. Hope that helps. Thanks for watching!
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!
I have an apple allergy, can I use an alternative?
Hi! Yes, you can use either a balsamic vinegar or lemon juice also would work. Should be a similar ratio needed but sometimes the amount of each can vary based on the acidity level. Thanks for watching and happy cheesemaking! 🧀
Enjoyed the video. I sure miss fresh milk.
Thanks for watching! Wish it was more common around these parts!🥛
Awesome video
Glad it's helpful!
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)
Hey Steve! I have not tried the slow recipe yet. But I really like the idea of letting it acidify naturally. That's interesting about the hard lump forming. I have only used cows milk, but from my understanding you should have similar results using goat's milk. From my experience, when the texture is off it's likely either a result of the temperature being off, or the amount of rennet being used. Using too much rennet could result in a hard/rubbery cheese. Also overworking it can do the same, but it sounds like your issue is occurring before you get to that stage. Just thought I'd throw in my two cents. Let me know if you try the slow and it works better for you. Thanks for watching!
Thank you for this input, I’ll give the slow method a try I’d it doesn’t work then the other tips
Cheers
Steve
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.
What kind of milk did you use....it would have been easier had you made this in smaller quantity like just one liter for family use....as you know milk here in Philippines is very expensivve...thanks for teaching us❤
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!