@@thegreatgatsby8180the brand's shouldn't matter. The purple and green is probably the fat percentage. Just look up the numbers and buy accordingly in the available brand.
I have made this, and it does work and stretch. The thing to avoid is to not overheat the milk, and definitely don’t boil it, before you add vinegar, because then you will get paneer.
Step-by-step instructions: 1 - Pour the milk into a container, and stir well while heating it up, UNTIL it is lukewarm (very important it doesn't boil). 2- Turn the flame off and add half a cup of vinegar (or lemon juice) 3- Stir for 30 seconds to make sure the vinegar mixes and then cover and rest for 20m 4- Curd should have formed 5- Take it out, gently squeeze it and drain it off 6. The liquid that remains is called WHEY and it's full of nutrients. We are going to add salt to it and use it to shape our curd-drained mass which will be our future cheese. 7. Heat the whey (without boiling it) add the salt and/or desired spices and stir 8. grab your curd drained mass and dip it 5 times and then squeeze gently and mold it with your hands 9. Repeat this process 3/4 times until it has a silky smooth texture 10. Cool it in a bowl of water 11 . Wrapt it VERY tight and refrigerate it for at least 2 hours Your cheese is ready to be used! :)
refrigeration refers to cooling it down. you can manage this in a freezer or in a refrigerator. On the other hand YES you can freeze cheese, in order to make it last longer. @@mrashmi0215
I'm from a village and we don't get mozzarella cheese here but i wanted to make pizza and cheesy stuffs so i searched on TH-cam. I did exactly shown in the video and made my cheese😌😌it was super cheesy. Loved it. Thank you❤️
@@Patilvint But that doesn't have cheesy texture. That cheese doesn't melt also. You can't store for more days. You should use instantly. It is like making bread without yeast. Without cogulation of milk you can't make cheese.
The difference in paneer / cottage cheese and mozzarella cheese is, paneer is curdled AFTER bringing the raw milk to perfect boil whereas mozzarella/stretchy cheese is made by curdling "the raw milk at lukewarm temperature" ie same temperature as we set the daily curd in India. Paneer has granules, pizza cheese is stretchy.. This recipe also works with lemon juice in place of vinegar..
Dislikes are from those who actually tried it. When you start dipping it in hotwater, the outer part of the cheese starts mixing with water. Epic fail!! Had to use it as paneer
You can mix some maida(1 spoon) and salt into it and grind it and keep it in a tiffin for 3-4 hours and use it as cheese it would taste the same trust me... And give a feedback
Hello, I am very happy to share the review. This recipe works, Just it does not taste perfectly like outdoor cheese, But tastes very well.When you eat it, It will not taste perfect but in cheese rolls it tastes perfect and yummy! Thanks Hebbars Kitchen for this recipe.
@@tfaimbot3945 ye ghar ka cheese sahi kam nahi karta kyuki agr ye sahi hota toh ye pizza me bahar ka cheese nahi dalte matlab inki ek pizza ki bhi video hai usme inone bahar ka cheese use Kiya hai. Or mane bnaya tha melt hua tha lekin aisa lag raha tha ki nimbu wala paneer kha raha hu 😂 Bhai isse acha hai doodh ka kalakand ya milkcake bna Lena health ke liye acha bhi hoga.
This cheese preparation is quite different from the recipe of preparing Paneer. This takes long time and patience. Separation of milk is paneer and this process is different. Nice video. Thank you Hebbars 🤗🤗
@@meenakshijha4105 yeah maybe the skin gets used to certain level of heat when we habitually do it in our everyday lives. Onlookers like me with sensitive skin might tend to feel that burn just by watching it😅
hey i am using nandini orange milk which is toned and slightly thin and the cheesy curd does not become as stiff as urs does in the video it is still thin however i have put it in the fridge lets hope for good results
I tried making a pizza first time nd used this recipe's cheese nd it turned out really good😃 Not like mozerella but its actually a gud recipe to make cheese !!
As far as i know for mozzarella cheese u need Rennin, its an cow enzyme, which helps you give that doughy texture she showed in the beginning... the entire cheese making process is same, but she didn’t add the enzyme..i am myself surprised how she got it from vinegar.. But i thought it works, seeing the comment section i am sure it only makes paneer.
Nope i did mean Rennin. Because- Rennin is the active ingredient in rennet, which traditionally comes from the stomach of slaughtered newly-born calves. ... For vegetarian cheese, rennet comes from bacterial or fungal sources, or genetically modified micro-organisms. Today's cheesemaking industry also uses many alternatives to chymosin
we have vegetarian mozzarella cheese in India that doesnt use any animal product.......dont know what they add to it but pretty sure mozzarella dont need only rennin
@@geetanjalikharbe8395 there are many alternatives to animal rennet. They're made out of plants. You can order them online too and use them if you wish to.
After cheese mixture is ready do not Deep it in the solution and directly cover all around it in a plastic sheet and refrigerate in freezer for some time till it gets harden
It works perfectly. Use full cream milk.. dont boil.. the stretching process in whey is also very important.. again dont boil..use gloves for stretching well.. result is smooth stretchable cheese.. Store bought cheese is full of salt and chemicals.. and mozarella cheese in india is like a block .. I think this is definitely worth a try
This is not mozzarella, its called queso-fresco. Mozzarella definitely requires rennet solution. There are slight differences in cheese tastes and textures.
ಹೆಬ್ಬಾರ್ಸ್ ಕಿಚನ್ ಇರೋವರೆಗೂ ನಮ್ಮ ಜೀವನಗಳು ಸ್ಥಿರವಾಗಿರುತ್ತವೆ🤗🤗😘😍😍😍... ನನ್ನ ತುಂಬಾ ನೆಚ್ಚಿನ ಚಾನಲ್ ಇದು. ನಿಮ್ಮಿಂದ ಎಷ್ಟೋ ಸೂಕ್ಷ್ಮ technicಗಳನ್ನು ಕಲಿತಿದ್ದೇನೆ 😍😍😍😍.. ಧನ್ಯವಾದಗಳು💐 ಹಾಗೂ ನಿಮ್ಮ ಮಗು ಹೇಗಿದೆ ಅರ್ಚನಾ ಅವ್ರೇ? 😊
The recipe worked ...though I was not able to pull the cheese like her but after I froze and used it. It worked ...the taste is not like the store bought one
So for those who who have tried it and ended up making paneer it’s coz she didn’t add rennet in the recipe. Maybe her vinegar had something extra idk. But most recipes have citric acid & rennet.
No, the difference is not boiling the raw milk. For paneer , milk is boiled, for mozzarella, raw milk needs to be curdled immediately when it comes to lukewarm temp just like setting regular curd. Raw milk makes it stretchy, paneer is made of fully boiled milk that has granules.
Tried it and came out very well but surely there are some tips missing in this video. I read so many comments for this video saying their attempt failed, let me share what I did extra from what is shown in the video. First is, after the milk curdles we should softly pat out the moisture from the solids. After every gentle squeeze you should put the solid in hot whey and let it soak the liquid. In between this process, you must gently knead the solids gently using your fingers, stretch it and put the stretched solids into the hot whey. Repeat this for atleast ten times. Take up a bowl with ice water, put the solids into it. This is the last process, refrigerate it.
@@superskilledsiblings4621ohhh... Who r u by the way to correction here don't be mideater here just get lost... n don't reply to my comment again... 🙄😎
I used nandini cow milk for preparing cheese but after adding lemon juice in little hot milk there is no change in milk.why this is happened can you tell mi
This is actually one type of paneer not cheese. It is difficult to prepare cheese without starter culture and rennet. Vinegar/Citric acid/Lime water added to seperate whey and curd of the boiling milk. Rennet is an enzyme used to coagulate milk, in order to form a thick curd.
I tried the recipe. The cheese came out very nice. I have failed 4 times. This was my 5th time. This time I used amul pasturised milk. While making it, the texture was not smooth and silky at all. There was no pull at all. When I set it in fridge for 2 hours, even then the texture was not looking good and there was no stretch at all. But I put it on bread and toasted the bread, it melted very nice, then came the strong big pull of the cheese. So just follow the steps the cheese will turn out good When you use it.
I tried with aavin milk couldnt get 2 spoons of panner. Y it didnt curdle after 1 full lemon and reheating it for 20mins more. Still struggling to make panner.
Making cottage cheese or paneer is the easiest thing in the world. Add two tablespoons of vinegar in a cup of water and start pouring it in the hot milk after putting off the flame. Keep stirring and adding bit by bit of vinegar solution. Only stop when the paneer is separated and clear green water is left behind. Use as less of vinegar as possible since more vinegar would only add hardness to the paneer and degrade the texture of the end result.
Mam it's not traditional mozzarella instead it's queso fresco. It won't have same texture after melting as mozzarella. Original mozzarella cannot be made without rennet. Usage of rennet is mandatory in making of fresh mozzarella.
Yes I too agree it's not mozerella cheese cause it's a sticky texture to pizza shown in the video ,usually mozerella has a very good and soft texture !
How many of you have visited Comments section just to see if this recipe actually works or not? 😅
🤣
Yes same here
father 👈
Me😝😝😝🤭
Me too
The moment when you trust the comment section more than the video. 😅
Tysm for likes ! They are the highest I have ever got !
Love this comments ❤
Yes,😅
Hahahhahahaha true
That's true
Hahaha so true .. So me 😊😁
After a failed attempt at mozzarella, yours is the recipe I turned to and it came out perfect! Thank you so so much for this recipe!
Is it melted the same way as shown in this video?
@@late_nights yes it did! It wasn't as stretchy as store bought mozzarella but I was super happy with my results
Same here, seemed simple and good
Cheesy without using Rennet, good
Which milk do uh use ??
Best thing is that you don't want time talking like other TH-camrs
Sorry waste
It's Best🔥
Yeah
Yes true
You are an mad
I just tried this recipe and it works. As written in some comments, pour vinegar drop by drop and it will not turn into paneer.
I don't why such negativity because I tried it, AND IT WORKEDDDDDDD OMGG!!! THANK YOU!!
You use farm milk?
Tried this dint work just ended up cleaning extra utensils.
😂
😂😂
😂😂😂
😂😂😂😂
😂😂😂😂😂
Tip:add vinegar to cold milk and don’t boil it just heat it till it’s luke warm.
9op
Thanks. I kept making paneer !! It was getting frustrated. I am from Assam we don't have nandini, will Amul gold give me better results?
@@thegreatgatsby8180the brand's shouldn't matter. The purple and green is probably the fat percentage. Just look up the numbers and buy accordingly in the available brand.
@@thegreatgatsby8180you're welcome and you can just use any full fat milk
I dont know what everyone is on about in the comments. The recipe worked and the cheese melted too. Thanks for improving my lockdown times.
How many days it can be preserved please reply madam
I have made this, and it does work and stretch. The thing to avoid is to not overheat the milk, and definitely don’t boil it, before you add vinegar, because then you will get paneer.
After seeing the comment section I feel like it's best to buy a cheese than making
No you are wrong. It works perfectly.
@@varshaa2812 Tqs only u r the one to give positive comment😊
Ri8
@@BB-to5zn 😊
Jin
Step-by-step instructions:
1 - Pour the milk into a container, and stir well while heating it up, UNTIL it is lukewarm (very important it doesn't boil).
2- Turn the flame off and add half a cup of vinegar (or lemon juice)
3- Stir for 30 seconds to make sure the vinegar mixes and then cover and rest for 20m
4- Curd should have formed
5- Take it out, gently squeeze it and drain it off
6. The liquid that remains is called WHEY and it's full of nutrients. We are going to add salt to it and use it to shape our curd-drained mass which will be our future cheese.
7. Heat the whey (without boiling it) add the salt and/or desired spices and stir
8. grab your curd drained mass and dip it 5 times and then squeeze gently and mold it with your hands
9. Repeat this process 3/4 times until it has a silky smooth texture
10. Cool it in a bowl of water
11 . Wrapt it VERY tight and refrigerate it for at least 2 hours
Your cheese is ready to be used! :)
In the fridge do we have to keep the cheese in the freezer?
refrigeration refers to cooling it down. you can manage this in a freezer or in a refrigerator. On the other hand YES you can freeze cheese, in order to make it last longer. @@mrashmi0215
Can I add lemon instead of vineger?
@@Hehe-kh1xm usually it's said that vinegar should be used
@@mrashmi0215 ok
I'm from a village and we don't get mozzarella cheese here but i wanted to make pizza and cheesy stuffs so i searched on TH-cam. I did exactly shown in the video and made my cheese😌😌it was super cheesy. Loved it. Thank you❤️
Most Welcome
But in village you get full cream milk, the main ingredient for cheese.
I felt like atlast she grated the cheese brought from the market
Yes me too
Yes
But I've followed similar recipe and results were similar as store bought mozzarella, except for the higher moisture content in the on me I made
Ues
Yes that’s the truth
Alright so my dinner isn't pizza
It is shahi paneer
😀😂
🤣🤣
Exactly
😂😂
True 😂😂😂
Nice,but aapko ekbar uske piece ko camera ke samne grate kar ke dikhana chahiye tha.
No because if we grated it would not melt
@@Raju-wb9ni owo
They did great 3:37 3:42
Exactly
@@interestingmaza5460 true 👍👏
Idk why bt everytime I try this I end up making paneer instead of cheese
Because you might have heated milk more that's why it turned in panneer
It needs warm milk.not too hot
Cheese needs rennet. This is actually paneer only.
@@Patilvint But that doesn't have cheesy texture. That cheese doesn't melt also. You can't store for more days. You should use instantly. It is like making bread without yeast. Without cogulation of milk you can't make cheese.
I took warm milk...😕😕
Iam so happy .....it works❤️🙂🙂
And the people who are saying these is paneer listen if you would follow the procedure you would get cheeesee🙏
The difference in paneer / cottage cheese and mozzarella cheese is, paneer is curdled AFTER bringing the raw milk to perfect boil whereas mozzarella/stretchy cheese is made by curdling "the raw milk at lukewarm temperature" ie same temperature as we set the daily curd in India.
Paneer has granules, pizza cheese is stretchy..
This recipe also works with lemon juice in place of vinegar..
Thanks for the explanation
Thank you
Successfully wasted 1 hr and 3ltr milk with some extra utensils in sink, just to eat matar panner.👍😁
dude 🖐️😂😂😂
@@jensenackles5718 stfu stop being rude
Yeah , actually
Temperature is game dude
It's seems like more paneer bhurji than matar paneer🤣🤣
For 3lts milk price will be 120 rs . We r getting same amt of mozzarella cheese for 100rs. Why to take so much pain???
Then please follow the recipe.
@@Kai-fv8hhduring lockdown it make sense to keep thing in stock atleast for 2 months.or else please follow the recipe.
Gud
Its healthier?? Duh
You get more cheese than commercial
Dislikes are from those who actually tried it. When you start dipping it in hotwater, the outer part of the cheese starts mixing with water. Epic fail!! Had to use it as paneer
Same here
Same !!! It totally formed a colloid...everything failed
You can mix some maida(1 spoon) and salt into it and grind it and keep it in a tiffin for 3-4 hours and use it as cheese it would taste the same trust me... And give a feedback
@@Fightingforright thanks
@abirasarkar i have real recipe for you to try
Title how to make chesse in 30 minutes
Refrigeate 2 hours 😂😂
😂
Ya you are ryt 🤣
😂😂😂😂
🤣🤣
Right bro 😂
Thanx now i am adding paneer on pizza and buy cheese from Market 😂
@Riya Singh dusri wri bnaya c sahi bngeya c bas dudh jyada use kro
@Riya Singh dusri wri try kita c
Kuch din baad
Or either use bacteria penicillium roquefortii
🤣
Hello, I am very happy to share the review.
This recipe works, Just it does not taste perfectly like outdoor cheese, But tastes very well.When you eat it, It will not taste perfect but in cheese rolls it tastes perfect and yummy!
Thanks Hebbars Kitchen for this recipe.
Does it melt ?
@@tfaimbot3945 ye ghar ka cheese sahi kam nahi karta kyuki agr ye sahi hota toh ye pizza me bahar ka cheese nahi dalte matlab inki ek pizza ki bhi video hai usme inone bahar ka cheese use Kiya hai. Or mane bnaya tha melt hua tha lekin aisa lag raha tha ki nimbu wala paneer kha raha hu 😂
Bhai isse acha hai doodh ka kalakand ya milkcake bna Lena health ke liye acha bhi hoga.
U didn't show the cheese while grating. U should have shown that..
Ryt👍
Ya
U are right.
Cuz, that's not original. By this process only thing you can make is cottage cheese or paneer. Mozzarella cheese needs cheese powder
@@vxhub2430 also renet
Very good recipe , my mother tried it and the result was awesome . It tasted just like the market cheese
Whoever reading this
May all your dreams come true 🤗
May your dreams come true too
😊
My dream is to make this cheese bt i don't see it coming true anytime soon
@@aakriti8945 😂😂
It will turn into paneer if you bring it to boil,lukewarm is the key, turn the flame off and add vinegar!
All recipes made by Hebbars kitchen are smart and reliable....👍
Y don’t u show the cut pieces while grating to make sure u grated this handmade cheese instead of other cheese 🧀 which u purchased outside..?! 🤔
see my comment!!!
The video is fake
Damn right
@neha singh maine toh already likha hai!! its fake!
@@sobiakhan7068 hebbar's kitchen ka koi bhi recipe authentic nahi hai aur kabhi nahi hota hai ..fb mein bahut add ata tha but useless
This cheese preparation is quite different from the recipe of preparing Paneer. This takes long time and patience. Separation of milk is paneer and this process is different. Nice video. Thank you Hebbars 🤗🤗
How it is different?? Please explain. I am new to cooking and I find both process similar. 😢😢
I find it similar to paneer as well
Are u wearing any hidden gloves , how can u touch it immediately after dipping it in hot water.
Its impossible, I could not do it coz my hands kept burning ;(
Aadat ho jati hai
Yessss
kitchen hands
One of the best videos in making mozzarella cheese. God bless you
I just tried your recipe step by step jese apne btaya Or bilkul perfect mozzarela cheese bna hai... Thank you! 👌👌👌
Hi recipe looks easy but a small doubt the water u showed was bubbling hot then how did u put ur hand in and squeeze the water ,was it not hot for u
Yes. How did u do
How is it possible for u to squeeze
It said not to boil
Exactly!!!
..
OMG.... This milk is literally hot when u press that paneer...ur very passionate.... it's a toughfff job...🙏🙏🙏🙏
1:51 The water seemed very hot when you dipped the cheese in and held it onto your hands😮. Nice recipe though.
Yea i too noticed that😐
It's very common when u cook since ages. I do that too.
@@meenakshijha4105 yeah maybe the skin gets used to certain level of heat when we habitually do it in our everyday lives. Onlookers like me with sensitive skin might tend to feel that burn just by watching it😅
@@anjalimane4711 True I can understand. I've been cooking since 2nd grade and I feel like my hands are numb now 🤣
By the way nice pic Anjali mane
hey i am using nandini orange milk which is toned and slightly thin and the cheesy curd does not become as stiff as urs does in the video it is still thin however i have put it in the fridge lets hope for good results
Finally one made a clear simple instruction, thank you
Title: "make cheese in 30 mins"
Video: "refrigerate for 2 hrs"
😂😂😂😂
Atleast she teaches how to...
2 hrs ki vdo dekh pana possible h?😂
Your work is only 20 min.. 2 hours it will simply stay in freezer.. You chill out.. It will chill in.. 😎
@@radhikabhat963 it took 20 mins for vinegar to work in the vessel 😂😂😂
@@radhikabhat963 😀👌
I actually made it but it tastes too fresh😅. No cheesy flavour!
I also made but i can't get cheesy flavour................................ Plzzzzz anyone tell me how to get cheesy flavour.... 🙏🙏
How much cheese can I get from 3 litre milk?
@@Learning_simplified4u It's all on video. 400 grams I think
Rs 50 per litre × 3 = Rs 150. I think you can get actual mozzarella cheese from the store in that amount.
Also, no rennet enzyme = no cheese.
i was also saying the same...3ltr milk 150 cheese...same same....but lpg saved
There is nothing like fresh mozrella in india all of them suck and are dry asf. Fresh mozrella holds plenty of water
We are Hindus we don't use Rennet
@@Trish21_ So do we coz its made out of dead cow's stomach and dead animals are forbidden to consume in our faith.
@@Trish21_ you drink milk, so.....
The best ever technique I have ever seen to prepare mozzarella cheese.
I made it today. Turned out perfect . Thank u 👍
Most Welcome
Most people first see the comments and see that the recipie really works or not 😂😂😂
I also do that
Make cheese in 30 minutes and refridgerate for 2 hrs
Me-😵😵🥴🥴🤨🤨
And at last making paneer😂
@@surywanshiumesh8336 🤣
I tried making a pizza first time nd used this recipe's cheese nd it turned out really good😃
Not like mozerella but its actually a gud recipe to make cheese !!
Wow adding no harmful chemicals... Supper.. Great recipe to get cheese at home 👍👍❤️❤️
rennet is a "harmful chemical"?
The truth is it's almost impossible to make mozzarella cheese at home (without renin)!
Mam, how many days can we store this home made cheese ? And should we store it in this plastic wrap only or a air tight container can be used?
I LIKE HEBBAR'S KITCHEN FOR ITS TIME INVESTING ....👍
As far as i know for mozzarella cheese u need Rennin, its an cow enzyme, which helps you give that doughy texture she showed in the beginning... the entire cheese making process is same, but she didn’t add the enzyme..i am myself surprised how she got it from vinegar.. But i thought it works, seeing the comment section i am sure it only makes paneer.
U mean rennet?
Nope i did mean Rennin. Because- Rennin is the active ingredient in rennet, which traditionally comes from the stomach of slaughtered newly-born calves. ... For vegetarian cheese, rennet comes from bacterial or fungal sources, or genetically modified micro-organisms. Today's cheesemaking industry also uses many alternatives to chymosin
@@alginateagar ohh
we have vegetarian mozzarella cheese in India that doesnt use any animal product.......dont know what they add to it but pretty sure mozzarella dont need only rennin
@@geetanjalikharbe8395 there are many alternatives to animal rennet. They're made out of plants. You can order them online too and use them if you wish to.
I have made it , it came out ecactly i imagined i was doughting it , but i am asureing you can definitely try it 😍😍😍😍😍😍
How much gm cheese did you get per litre of milk?🙏
In the place of vinegar can we use lemon 🍋...please tell me ...
Wow can't believe that we can actually make it at home.. awesome hebbar's kitchen Kudos to u
I tried but in last it process while deeping in hot left over water it become like paneer not strechable like cheese. Don't know where it went wrong.
I tried your cheese recipe and it really works 🤩🤩🤩
Thank you so much for this recipe ☺️☺️☺️
Seriously but how ?
After cheese mixture is ready do not Deep it in the solution and directly cover all around it in a plastic sheet and refrigerate in freezer for some time till it gets harden
@@anushkapanchbhai1923 it's will not work ewww
Any one tired of the handwash ads
Yes
Yes
Yes irritating
Did some person who makes Ayurvedic products really find medicine for covid plz reply I hope it is true
Ya i am bored tooo
❤❤💖💖Thanku so much mam i have tried it 😗😗
It works perfectly. Use full cream milk.. dont boil.. the stretching process in whey is also very important.. again dont boil..use gloves for stretching well.. result is smooth stretchable cheese..
Store bought cheese is full of salt and chemicals.. and mozarella cheese in india is like a block .. I think this is definitely worth a try
This is not mozzarella, its called queso-fresco. Mozzarella definitely requires rennet solution. There are slight differences in cheese tastes and textures.
Can we use it as we use mozzerella tho?
Ma'am can we use lime juice instead of vineger
@@anoukshapati1161 why not
Absolutely
@@anoukshapati1161 but it won't melt, its basic paneer
I tried today, came out really good, thanks for the receipe.
How come it didn't turn out a paneer for u like others
Isme vo bache hue paani m unhone 1 chammach kya milaya pta ni chla..
@@preetimehra9768 salt milaya
Namak
ಹೆಬ್ಬಾರ್ಸ್ ಕಿಚನ್ ಇರೋವರೆಗೂ ನಮ್ಮ ಜೀವನಗಳು ಸ್ಥಿರವಾಗಿರುತ್ತವೆ🤗🤗😘😍😍😍... ನನ್ನ ತುಂಬಾ ನೆಚ್ಚಿನ ಚಾನಲ್ ಇದು. ನಿಮ್ಮಿಂದ ಎಷ್ಟೋ ಸೂಕ್ಷ್ಮ technicಗಳನ್ನು ಕಲಿತಿದ್ದೇನೆ 😍😍😍😍.. ಧನ್ಯವಾದಗಳು💐
ಹಾಗೂ ನಿಮ್ಮ ಮಗು ಹೇಗಿದೆ ಅರ್ಚನಾ ಅವ್ರೇ? 😊
I think the more times we stretch , the more it will become like cheese instead of paneer....just follow steps correctly.
Thankyou hebbar's kitchen
Most Welcome
Thanks so much for the simple recipe! what is the difference between this and paneer,
Is it difger from paneer? Except in shape, I don't feel it is cheese, just felt paneer. Don't think otherwise. I just thought so.
i tried this recipe and its utter flop . It is paneer
Guys paneer is a kind of cheese. That's why she used full cream milk. Lol.
You shouldn't boil the milk or make it too hot and make sure you are using raw milk not pasteurized milk
Cheese brings a smile on ur face
weather u r saying it or eating it..😜😉😌😌
I tried the same but at the end I got simple paneer😂
😂 wanted to try pasta! Lastly made shahi panner😂
Do you know paneer is also a kind of cheese. It's called cottage cheese
Now eat sahi paneer.
Too lol
The recipe worked ...though I was not able to pull the cheese like her but after I froze and used it. It worked ...the taste is not like the store bought one
Can you give changed measurement of ingredients for half litre milk
Tried it today...
Easy and came out perfectly 😊😊
Can I use white vinegar for my cheese
@@jopaciousemmy2856 yes
Instead of vinegar can we use lemon juice??
Yes
So for those who who have tried it and ended up making paneer it’s coz she didn’t add rennet in the recipe. Maybe her vinegar had something extra idk. But most recipes have citric acid & rennet.
The milk should not be boiled
No, the difference is not boiling the raw milk. For paneer , milk is boiled, for mozzarella, raw milk needs to be curdled immediately when it comes to lukewarm temp just like setting regular curd.
Raw milk makes it stretchy, paneer is made of fully boiled milk that has granules.
You'll never be able to make cheese with homogenized milk brought from market
That's great. Can apply cider vinegar be used???
Tried it and came out very well but surely there are some tips missing in this video. I read so many comments for this video saying their attempt failed, let me share what I did extra from what is shown in the video. First is, after the milk curdles we should softly pat out the moisture from the solids. After every gentle squeeze you should put the solid in hot whey and let it soak the liquid. In between this process, you must gently knead the solids gently using your fingers, stretch it and put the stretched solids into the hot whey. Repeat this for atleast ten times. Take up a bowl with ice water, put the solids into it. This is the last process, refrigerate it.
3:40 she added not so much cheese on the pizza but after baking the pizza is looking very cheezy ..... how is this possible? ?
it melts you dumbass
@@bree9895 u r right
@@bree9895 lol right🤣🤣
she obviously added real cheese market one
@@bree9895 I know that cheese melts but she doesn't added that much as it is looking after melting ...you idiot
Omg thats easy and can we use lemon juice instead of vinegar
Don't ask queries they never reply at all😏😒
@@Bhargavi783 its my doubt no problem if she wont reply
@@Bhargavi783 just setup ur mouth they will busy with their work... 😑
You can use lemon juice instead of vineger
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I used nandini cow milk for preparing cheese but after adding lemon juice in little hot milk there is no change in milk.why this is happened can you tell mi
Don't use lemon juice,use vinegar and follow the inatructions carefully
How can this cheese be stored? And how long does it last in the fridge?
@Samreen Shaikh store for 1 week when refrigerated.
Thank you so much i am eagerly waiting for this recipie 😙
This is actually one type of paneer not cheese. It is difficult to prepare cheese without starter culture and rennet. Vinegar/Citric acid/Lime water added to seperate whey and curd of the boiling milk. Rennet is an enzyme used to coagulate milk, in order to form a thick curd.
Paneer is known as cottage cheese
Yes I agree WD u..I don't why people making fool mob by forming this typ of vdos
Absolutely true, this's not cheese at all
Yes. Alternative for rennet is agar agar or China grass
To China grass rennet ka substitute kse hoga.if u have tried
Wow! This is quite simple. Going to try this! 👍🏼
Thanku tumhari video ke karan mera hommade pizza itna cheeze bna thank u so much
Ye bahot achcha or strachable baba h thanks🤗😇
I remember I had put comment in previous video for this recipe.
I have one question both cheese and paneer making procedure are same thn how the products are different ? Is there anything that I forget to notice
The boiling point of milk differs
Cheese can be made only with fresh never heated milk. If its heated even once near to the boiling point, it becomes paneer.
Hebbars kitchen :uploads
Everyone :directly jump into comment section
@Sarabjit Kaur 😄
True 🙂🙂
@@pathaknir 😊😊
I tried the recipe. The cheese came out very nice. I have failed 4 times. This was my 5th time. This time I used amul pasturised milk. While making it, the texture was not smooth and silky at all. There was no pull at all. When I set it in fridge for 2 hours, even then the texture was not looking good and there was no stretch at all. But I put it on bread and toasted the bread, it melted very nice, then came the strong big pull of the cheese. So just follow the steps the cheese will turn out good When you use it.
How long can I use it?? Basically shelf life would be?
1 month mam
Thanks for watching
Does the water not feel hot when you're squeezing it out?
What a coincidence I was searching for a recipe of cheese and on whom I can believe
Thanks for these much likes
Same with me.
Hebbars kitchen can we use lemon instead of vinegar
After seeing your recipe... I am trying to make this.... Believe me it is made the same that you make👍 satisfying
I tried with aavin milk couldnt get 2 spoons of panner. Y it didnt curdle after 1 full lemon and reheating it for 20mins more. Still struggling to make panner.
to make paneer... add 1 full lemon juice once the milk boils... & mix it well
Making cottage cheese or paneer is the easiest thing in the world. Add two tablespoons of vinegar in a cup of water and start pouring it in the hot milk after putting off the flame. Keep stirring and adding bit by bit of vinegar solution. Only stop when the paneer is separated and clear green water is left behind.
Use as less of vinegar as possible since more vinegar would only add hardness to the paneer and degrade the texture of the end result.
Hey, if milk doesn't curdle it means you need to add more lemon juice. Make sure the milk is hot (ideally still on the flame)
How lucky must be your family to eat all this stuff 😋
Mam it's not traditional mozzarella instead it's queso fresco. It won't have same texture after melting as mozzarella. Original mozzarella cannot be made without rennet. Usage of rennet is mandatory in making of fresh mozzarella.
Yes I too agree it's not mozerella cheese cause it's a sticky texture to pizza shown in the video ,usually mozerella has a very good and soft texture !
👍👍
In last so tasty pizza.
👌👌
I will just say...............WOW.....u r amazing.
How many grams of mozzarella cheese can Make in 3L of milk?
Please reply to my future pizzeria business