You forgot to mention the most important step in this process: burn every single nerve ending off of your hands as you handle 160°F+ Mozzarella cheese with your bare hands
@LesbianWitchAcademia ... hot water gets rid of callouses, dunking your fingers into scalding water will just prevent you from doing anything with them for a while. Honestly I built them after years of touching hot pans and spoons. My point was that if you're at a level where you can't handle very hot water on your hands, you should avoid making fresh mozzarella.
Finally I can make it. I just ate it with pasta and red sauce and it’s amazing 😻. Guys anyone who may benefit from this please follow these steps: 1 boil one litter of whole milk to about 40-50C (half boiled). Not skimmed or fat reduced milk 2. Add 6 tablespoons of white vinegar. You can always add more vinegar if the curd doesn’t form in 20 seconds. Stir carefully to ensure the vinegar is evenly mixed. 3. Once you can see the milks had separated and formed water and curds, just get a clean cloth and drain the water and the curds remain. 4. Put the curds in a plastic container and put it in the microwave. Warm it to about 70C. Mix it with tablespoon while still hot and you have you fresh mozzarella ❤❤❤❤❤. You can add salt to taste either when boiling the milk or before you put your curd in the microwave. These steps were obtained from different recipes and I just briefed it here.
Ни вода там выделяется а молочная сиворотка. И после сборки мягкого сыра, и сиворотку жёлтого цвета можно и нужно кипятит на медленном огне и получается творог,если ВАШЕЙ стране знают что это такое ,😂творог. У нас в Россий и на Кавказе это знают.
I would love a whole video of this. Shorts can't really give all the info and general looks of each step and you didn't really put a full description so I feel like if I'd do this wouldn't really work well... 😂
Are there differences in the end product between your method and just using milk and white vinegar, I've made my own ricotta before so I'm deffo trying mozzarella
Worked ONCE for me. I think the issue is we can’t get raw milk in California and even just pasteurized for some reason doesn’t set up. It makes great cottage cheese but not mozerella
Did you try heating it in the microwave? I tried making mozzarella using pasteurized whole milk, and the only time I got an actual ball was when I put it in the microwave. It turned into more of an experiment for me, lol. 😂
Hello, I used a standard full fat cows milk for this recipe. Where I am from (New Zealand) all milk is pasteurized in the stores. However depending on where you are in the world, some places use Ultra High Temperature pasteurization which will not be suitable for making mozzarella. Hope this helps, happy cooking!
Use human breast milk and serve at a party. Don't tell them until after they have eaten the cheese, it will spoil the surprise. I guarantee that everyone will remember you.....
What does heating up the curds before putting them in hot water and shaping do? We make fresh mozz at work and we don't heat the curds up first, we just put directly into the hot water and shake the balls. Still comes out great
Always check information about your rennet. It always says how much rennet requires to set 1 liter of milk in 45 minutes. Also, you can replace citric acid with white distilled vinegar (15ml of vinegar per 1 liter of milk. You need to dilute vinegar in 120ml of water.)
To answer everyone's question. No you can't use a milk alternative, and no you can't substitute rennet. You CANNOT make vegan mozzarella. You can try to substitute these ingredients, but you will not get mozzarella.
@MarkLewis... I'm not being a "food snob". Its just that you get a cheese that tastes nothing like mozzarella. I'm glad you enjoy your vegan cheese product™️, but it isn't remotely close to mozzarella
@@agoogleuser2507 It depends of the kind of cheese you are making. Harder cheeses like cheddar require rennet while softer cheeses such as mozzarella uses vinegar or lemon juice to curd the milk. I, myself, never make hard cheeses, that's why I use vinegar or lemon. So many other people do similarly.
С одного молоко не получится, надо добавлять сичужий раствор сиворотки,тогда и молоко теплое сварачивается, потом снова подогревается и собирают мягкий сыр. Но не маццарнела сразу.это лож.
Конечно же нет.В молоко надо добавлят сичужный фермен,это тот раствор спомощю чего и теплое молоко сворачивается. А автору виде вообще не интересно что вы спрашиваете вед он на комментарий и не отвечает. И не ждите.этот человек не затинтересован, что вы четко поняли суть видео.это только зарабатывание денег видео,к большему сожалению.
You can use raw or pasteurized milk, but not homogenized milk or ultra pasteurized milk. The process is slightly different between the milk. The curds are bigger and easier to work with when using raw milk. It’s a bit trickier with pasteurized milk, but it will still work.
Do you mean a vegetarian substitute? Most cheeses contain rennet, making it non-vegetarian (but don’t tell your vegetarian friends, it will ruin what they love most). However, I believe there are plant based enzymes out there that you can use - not sure if they are less expensive or work just as well, but animal rennet is the default.
@@whengrapespop5728 you get plenty of cheese in India that is not made with rennet including ( but not limited to ) mozzarella. Indian vegetarians take their vegetarianism very seriously. No dead bodies of any kind in any form for some of our Jain brothers and the Hindu meditators .
![CAMPปลิ้น | EP.79[1/2] แก๊งไทบ้านพาบุกเมืองบั้งไฟโก้ ยโสธรรรร!!!](http://i.ytimg.com/vi/Ldr3_fvTEXk/mqdefault.jpg)
This Mozzarella is best for when using an Ooni Pizza Oven! Check out the range at @ shrsl.com/4cxip
🍕🍕🍕
What's the music in video?
Can we use this recipe without rennet
@@DevDy.dNo you Need lab and unpasturized milk 😊
No
Looks great, i do the same but mozzarellas wont stretch:(
You have to warm it back up
You need warm water
You need unpasteurized whole milk
@@oppor9803s
@Le Sauces Collector! yEw
Just showed this to my dad. He said he's going to go get milk so we can make this. Can't wait for him to comeback yay...
He's taking too long to come back 🤔
@@4stroker791 just keep watching the door and waiting. It’s what I do since mine left to go get cigarettes.
@@rabbitttz thanks, still waiting for him. I guess the line in the store is very long...right?
@@4stroker791 have you made it yet?
@@hypercane2023 he's not back yet, probably stuck in traffic.
You forgot to mention the most important step in this process: burn every single nerve ending off of your hands as you handle 160°F+ Mozzarella cheese with your bare hands
Fr
Lol if your hands aren't calloused enough to handle making fresh mutz you shouldnt be making it in the first place
@@Egonsraad Enlighten me how, praytell, you're supposed to get said callouses, without doing this?
@LesbianWitchAcademia ... hot water gets rid of callouses, dunking your fingers into scalding water will just prevent you from doing anything with them for a while.
Honestly I built them after years of touching hot pans and spoons. My point was that if you're at a level where you can't handle very hot water on your hands, you should avoid making fresh mozzarella.
Also he puts all the steps on screen for like 0.5 seconds.
yep, let me just grab my rennet i have sitting around
I just made some with milk and vinegar, only. It was kind of cool being able to do something I never expected to do.
I salt it once in a while balls
I have mozzarella with honey. It’s actually very good
What’s the first rule Tommy?
I read this in Tommy's voice 😂
Arthur could have said this instead of the bit about "the little bits of onions, with olives" or whatever it was something like tha
Ittt issss heheh
thats gotta be really healthy for ya
Finally I can make it. I just ate it with pasta and red sauce and it’s amazing 😻. Guys anyone who may benefit from this please follow these steps:
1 boil one litter of whole milk to about 40-50C (half boiled). Not skimmed or fat reduced milk
2. Add 6 tablespoons of white vinegar. You can always add more vinegar if the curd doesn’t form in 20 seconds. Stir carefully to ensure the vinegar is evenly mixed.
3. Once you can see the milks had separated and formed water and curds, just get a clean cloth and drain the water and the curds remain.
4. Put the curds in a plastic container and put it in the microwave. Warm it to about 70C. Mix it with tablespoon while still hot and you have you fresh mozzarella ❤❤❤❤❤.
You can add salt to taste either when boiling the milk or before you put your curd in the microwave.
These steps were obtained from different recipes and I just briefed it here.
Great job, sounds like you had fun and enjoyed the outcome!
Ни вода там выделяется а молочная сиворотка. И после сборки мягкого сыра, и сиворотку жёлтого цвета можно и нужно кипятит на медленном огне и получается творог,если ВАШЕЙ стране знают что это такое ,😂творог. У нас в Россий и на Кавказе это знают.
Thank you so much🙏🙏❤❤❤❤👏👏👏👏😊
@@user-sr5pl6ry1swho wants cottage cheese when ur making mozz??
Thanks so much,
Vinegar works great
No rennet needed
Or citric acid
I knew I wasn't the only guy who caresses these balls so lovingly. Thanks for the positive affirmation.
Haha good stuff
Gyro would be proud.
IS THAT A FUCKING JOJO REFERENCE1111!!!!!!1!!!!!
This is the kind of shorts content i like to see. Caprese looks great too
As an Italian, I approve of this, it looks great
Ho trovato l’italiano! Per favore smetti di parlare
As an Englishman, I only understand CHEDDAR
As an italian i feel the need to tell everyone all the time that im italian
yall always do this
Thanks heaps ! 🎉
That's cool but what do I do with the blobs after I'm done drinking all the mozzarella?
"A day without mozzarella is a day wasted"-ITALY 🇮🇹
As an Italian, this is not true. We can survive.
As an Italian we drink olive oil everyday
@@THECONTINENTALMAN But two days without mozzarella?
@@themetalmario77 a whole week without mozzarella? Easy.
Sounds like my kind of place 😮
Lofi vibes, relevant recipe, looks great - instant sub
I would love a whole video of this. Shorts can't really give all the info and general looks of each step and you didn't really put a full description so I feel like if I'd do this wouldn't really work well... 😂
Surely others have put this recipe in TH-cam too 🤔
TH-cam shorts are like a 90/10 ratio of hot garbage annoying clickbait down videos and a tiny bit of people that actually make a solid 1 minute vid.
google how to make mozzarella? instead of waiting for someone to make a whole video about it, maybe use the resources that already exist?
I could make one sometime if enough people are interested!
@@Food_by_Bendo it
That looks great. Will def give it a try ✨
i can't believe it was this simple to make it at home, and it looks so delicious too.
How much mozzarella you get from 3.7l of milk? Thanks:)
Looks bussin
Mighty bussin my guy
Google translate translated "bussin" to "like a bus"😭
Looks mid
@@austins4039 man shutup
@@WanderingKnight03 or what? Lol
This looks amazing but I’ll just buy mine cuz I’m too lazy to make it lol
Basically it's paneer in India.
FYI, use whole milk instead of what you have. Please pin this
love it
Amazing and easy thanks
Ovo je pravi recept..Bravo
Appreciated the 🤌 at the end
Just had to do it!
Are there differences in the end product between your method and just using milk and white vinegar, I've made my own ricotta before so I'm deffo trying mozzarella
I take it that degrees F?not Celsius?
How much is your cupsize in ml?
Is the whey heated separately to 80?
Can we use protease instead of rennet ?
Wow yummy
Got some nice asbestos hands 😀 wish I did, i gotta use gloves to make mozzarella 😫
Haha wasn’t the easiest!
Worked ONCE for me. I think the issue is we can’t get raw milk in California and even just pasteurized for some reason doesn’t set up. It makes great cottage cheese but not mozerella
Did you try heating it in the microwave? I tried making mozzarella using pasteurized whole milk, and the only time I got an actual ball was when I put it in the microwave. It turned into more of an experiment for me, lol. 😂
@@itzjusmeI’ve tried everything. From
Vinegar to rennet and Citric acid and it worked the first time then never again after that
Are you sure it’s not a temperature issue
what’s the song? also this looks so good
Is there an alternative to using citric acid? Can i use fresh lemons or vinegar?
Grande fra,parla un italiano che ama la mozzarella col pomodoro a fette e con un pò di basilico vicino,uno spettacolo.
Hi. Looks delicious. What type of milk do you use. Cow, goat ? Can we use the pastarized mild from shops or it has to fresh
Hello, I used a standard full fat cows milk for this recipe. Where I am from (New Zealand) all milk is pasteurized in the stores.
However depending on where you are in the world, some places use Ultra High Temperature pasteurization which will not be suitable for making mozzarella.
Hope this helps, happy cooking!
@@Food_by_Ben thank you
Use human breast milk and serve at a party. Don't tell them until after they have eaten the cheese, it will spoil the surprise. I guarantee that everyone will remember you.....
Now i have to try this 😍♥️
Hey please do a detailed video on mozzarella cheese. And I can use sodium citrate instead of rennet? Please answer me
Easier than I thought
What does heating up the curds before putting them in hot water and shaping do? We make fresh mozz at work and we don't heat the curds up first, we just put directly into the hot water and shake the balls. Still comes out great
Kindly share the steps on how you do it. Thanks in advance
Wow talent 🎉
😭 wish I could have a dude like this to make me Mozzarella every week
what's the substitute for rennet? 🥺🥺
Can you make it without rennet?
Best❤❤
This guy straight up took Joshua Weissmans recipe to the T
It's really cooo how cheese ist actually that hard to make. It takes practice but it's not as hard as one may think. Trying this!
Вы ошибаетесь глубоко.
Looks so yummy 😋🥰
Can we use something else on the place of rennit??
Bahut badhiya Recipi
whole milk , lemon juice or vinegar citric acid these Three ingredients are mandatory that's it..!
Why do you need the citric acid? Vinegar alone will do the trick.
Thanks ❤
Always check information about your rennet. It always says how much rennet requires to set 1 liter of milk in 45 minutes. Also, you can replace citric acid with white distilled vinegar (15ml of vinegar per 1 liter of milk. You need to dilute vinegar in 120ml of water.)
This song made me cry🥹
Mozzarella is just milk tofu
The 🤌🤌🤌🤌🤌 at the end I agree😅
Some 10 year old:
“Roll into balls” *AYYOOOOO*💀💀💀
If anyone wants a vegetarian alternative to standard Rennet, you can get Vegetable and Microbial versions that are Calf-free
To answer everyone's question. No you can't use a milk alternative, and no you can't substitute rennet. You CANNOT make vegan mozzarella.
You can try to substitute these ingredients, but you will not get mozzarella.
I substituted... I'm still calling it mozzarella. I don't care what you think, you food snob, and I am (also) Italian.
@MarkLewis... I'm not being a "food snob". Its just that you get a cheese that tastes nothing like mozzarella. I'm glad you enjoy your vegan cheese product™️, but it isn't remotely close to mozzarella
@@natehiggers42069 "I'm not being a food snob, it's just..." and then proceeds to attempt to justify his food snobbery. Lol Ok, whatever zoomer.
@@natehiggers42069 is rennet necessary?
Would this work with lactose free cow milk?
Can you use vegetarian rennet?
Did you turn off the gas after adding vinegar?
WHAT MANNER OF WITCHCRAFT
tonio before he served josuke and okuyasu :
Jojo fans when they see a random chef making a caprese salad:
Too bad I've never seen rennet in any grocery store. Where do you get it?
Is the same color as Italian❤
Thanks!
Prepare for the onslaught of angry italians
Bro im italian that shi is perfect
Thanks for sharing Where do one get rennet or what be your. I replace rennet please
Question: Can't the citric acid be used to curd the milk if you don't have any rennet?
Yes, you can. I do it all the time.
@@TessMArt Then why do people go the extra mile to get rennet why any acid in their kitchen would work??
@@agoogleuser2507 It depends of the kind of cheese you are making. Harder cheeses like cheddar require rennet while softer cheeses such as mozzarella uses vinegar or lemon juice to curd the milk. I, myself, never make hard cheeses, that's why I use vinegar or lemon. So many other people do similarly.
@@TessMArt Ohhh, so that's the difference. Do softer cheeses ripen faster than harder cheeses?
Does Higher Fat milks work better?
С одного молоко не получится, надо добавлять сичужий раствор сиворотки,тогда и молоко теплое сварачивается, потом снова подогревается и собирают мягкий сыр. Но не маццарнела сразу.это лож.
*okey so i boiled the milk.. N I'm keeping it at room temperature so it cools down.. Can i use dat milk to make cheese?*
Конечно же нет.В молоко надо добавлят сичужный фермен,это тот раствор спомощю чего и теплое молоко сворачивается. А автору виде вообще не интересно что вы спрашиваете вед он на комментарий и не отвечает. И не ждите.этот человек не затинтересован, что вы четко поняли суть видео.это только зарабатывание денег видео,к большему сожалению.
I didn’t know it was that easy! Will definitely try!
Well except for the materials needed
This is easy but this isn’t actually mozzarella it’s paneer similar but not quite
Let me know how you go
Wow
If I don’t have citric acid can i use lemon
whats the difference between this way and with vinegar?
Did you used raw milk or homogenized milk?
👉MILK👈
You can use raw or pasteurized milk, but not homogenized milk or ultra pasteurized milk. The process is slightly different between the milk. The curds are bigger and easier to work with when using raw milk. It’s a bit trickier with pasteurized milk, but it will still work.
Ay man look no homo
Гоимогенизтрованное молоко вообще отрава.🇷🇺
Soooo, how much mozzarella does this yield and how long does it keep in the fridge?
Does anyone have any tips when forming the cheese in thay boiling hot water??
Pizza mozzarella Pizza mozzarella Rella Rella Rella Rella
Is there any substitute for renette or a cheaper alternative?
Do you mean a vegetarian substitute? Most cheeses contain rennet, making it non-vegetarian (but don’t tell your vegetarian friends, it will ruin what they love most). However, I believe there are plant based enzymes out there that you can use - not sure if they are less expensive or work just as well, but animal rennet is the default.
@@whengrapespop5728 i eat mozzarela that has vegetarian sign on it so it exists 🤷🏻♀️
@@killjoym6973 Then it’s not mozzarella, but something else imitating it.
@@whengrapespop5728 nope, it is.
@@whengrapespop5728 you get plenty of cheese in India that is not made with rennet including ( but not limited to ) mozzarella. Indian vegetarians take their vegetarianism very seriously. No dead bodies of any kind in any form for some of our Jain brothers and the Hindu meditators .
Very nice
What would happen if you drank the forbidden mozzarella water
Nothing if you drink in moderate
Yes Whey it’s frequently consumed in various ways
I don’t know what it was but when I watched this video I expected some picture to pop up during the video for a split second
Please sir make a long video
Rennet comes from pork right? Do you have to use that? Any other option?
If you dont have rennet than it aint mozzarella and barely cheese
What can we use instead of Rennet
My western brain trying to convert the metric system units into our imperial measuring system
My brain is all the time trying to do the other way around.
3.7 liters is literally just a gallon
Can we do it with boiled milk cause I don’t have raw
Ty
This bgm gave me nostalgia and now I wanna build something in Bloxburg 🤡
Eating the cheese as Balls are like Holy orbs of power
Mozzarella is the most delicious cheese out there and you can't change my mind
Hey thats How panneer is made how did the end turn out so different
Paneer is made by boiling water and cheese is like soft form of paneer made by simply heating cheese
I've never seen someone use liters Celsius and cups. Where are you from? England?
Pleeeease give me the song name. Also, thank you for the recipe!
Beautiful morning - clouds
Darud- sand storm
Never gonna give you up
Yeah, I'm just gonna keep buying it in the store, too much work 😁
Looks delicious though!
Where do you buy Rennet??? Is it called something else???