How to Make Easy Homemade Cheese for Slicing, Grating, and Melting!
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- čas přidán 27. 01. 2023
- This method for cheesemaking is such a game changer for our home dairy! You don't need a dairy animal to make this cheese so don't worry!! Store-bought cow's milk does work!!
#homesteading #cheesemaking #farmlife #dairygoats #homestead
@RootsandRefugeFarm original video: • Fresh Mozzarella Chees...
Blog Post with Recipe and Instructions: rootsandrefuge.com/fresh-mozz...
New England Cheesemaking Supply Company: cheesemaking.com/products/org...
2Lbs Citric Acid (Overkill but lasts forever): www.amazon.com/Milliard-Citri...
Sage and Stone Merch Store: my-store-d8fd96.creator-sprin...
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In the original video, Jess demonstrates the result of using the same process with store-bought milk. She notes that there are some textural differences but it does work reasonably well!! Here is the original video: czcams.com/video/qMm8CJuDUQw/video.html
I absolutely adore your enthusiasm when it comes to making cheese. I loved the wave you made with the cheese slice. LOL
Thanks!! Cheesemaking is one of the more rewarding things I do! ❤️🧀
We don't have a microwave and I don't want one, but I know enough people who do! I'm going to see if there's a vinegar version, get rennet, and find a cheese making buddy! (And if I can't find someone close, I'll be crashing your kitchen 😅) thanks doe showing that process!
Lots of people dunk the cheese into hot whey, I think 130 degrees to heat it up. I just think it perpetually traps whey in the cheese and makes it a little finicky.
I have a friend who makes hers with vinegar.
@Hickory Hill in the Big Woods - Rachel E. perfect. Thanks for letting me know it's possible!
Hi, i just made this mozzarella this morning and your recipe worked out perfectly! Thank you so much
Sage and stone. We got our goats last night. Thanks for this. I plan on making a lot of cheese. I’m glad you mentioned the mozzarella could be grated I want to try it.
Congratulations!!!! How exciting!!
@@SageandStoneHomesteadI’ve been working on making them friendly and it’s going great. I’ll be watching your old videos a ton. This is a new journey for me
Super exciting! Let me know if you have questions!
@@SageandStoneHomestead I have so many I don’t know where to start 😂 how can I tell if my female is bred already. Breeder thinks so
Is she a Nigerian? The seasonal breeders may be hard to tell this time of year but with a goat that comes into heats year round like a Nigerian Dwarf you should be able to tell based on weather or not she comes back into a heat!
Thanks for showing this! I've been making yogurt, sour cream, butter, and fromagina. I just get pasteurized milk and cream from a local dairy. I could and might in the future buy a raw milk share from Boulder. I haven't bought rennet or cultures for hard cheeses yet because I wanted to start with easy stuff first. Practicing for when I get my goats!
Practice makes perfect!!!!! You are so awesome making all the things! I need to look into fromagina! I haven't heard of that!
You can still store it in your rectangular container, just turn it upside down, giving it the tall sides it needs. Once the cheese has set up, you can turn it back right side up.
Also, with the leftover whey you can add lemon juice to get ricotta cheese. Using it twice before giving it to the Livestock.
Someone else said that too! You guys are very smart!!
I am so excited to try this!!! I've attempted mozzarella so many times & been so disappointed! I can get the flavor but not the texture! I'm absolutely going to try this!! Thank you...THANK YOU Heather!! God bless!
I'm happy to hear I haven't been the only one with issues doing mozzarella the traditional way!!! So glad I found this recipe through Roots and Refuge!
Getting on Amazon now! Ascorbic acid.
Been watching your videos for a little bit, love your presentation.
Keep it up.
Thank you SO much!!
Lovely video, thanks and all the best from Bulgaria.
Thank you very much!♡♡♡
@@SageandStoneHomestead Cheers, I just came back and subscribed.
That is awesome! Mozzarella is one of the cheeses I buy in bulk. This would replace that!
For sure!!! It's a real game changer here! I need to see about freezing it... IDK how it would do in that situation.
@@SageandStoneHomestead I freeze cheese all the time. I find if you let it thaw completely there are no issues. If I have to microwave it to thaw, the edges melt. Not a big deal if you are using on pizza or in a casserole, just not as pretty on a salad an such. Not a game changer for me tho, because I don’t always remember to take it out of freezer on time. Lol
Yeah that's a problem for me too!! Haha
I have flannel lined rubber gloves, they're fabulous for hot stuff like this. GOOD JOB!!!!!!!
OH that sounds awesome! Looking those up!!
Oh wow! I love this 😀
Me too!! haha Thanks!!
I can’t wait to try this recipe. 😊
Let me know what you think!
Can't wait to try!!!!
Let me know what you think !!
Yay, I have made this cheese b4, will try your recipe now. Thankyou!
Enjoy!! It's so good I can't wait to make more when we have enough milk.
My mother ran the meals on wheels for the senior citizens. She took a food class and found out that microwave food is just as good as cardboard. Use up everything good out of it
I'd guess that's probably an oversimplification, The fats, calories and minerals in this cheese nourish the body better than cardboard would for sure. Is it ideal? No. But what this does is take our needs away from the grocery store a little bit more and that is a win for us. The microwave in this case is a tool that allows us to eat more from our farm and rely on the store less. I can't get hot whey mozzarella to turn out right.
@SageandStoneHomestead I wonder, could you do it in a heat retaining bowl . I'm sorry I love watching you. I was just trying to be informative
Thank you. Excellent cheese demonstration. I freeze cheddar cheese and it last a long time. I will try freezing Mozzarella next time.
I need to try freezing this cheese when we have more milk coming in!!
@@SageandStoneHomestead Please let us know how yours turns out. I use the double freezer bag method. squeeze out as much air as possible.
Sounds good!! We have a vacuum sealer ans we have frozen the soft farmers cheese and chevre before! Those freeze well!♡
Ive had this video saved for months and I just got the time to make it and it turned out amazing!!! Heads up, you CAN absolutely make it with frozen goats milk. It just separates a little differently than the video. Thank you!!!!
YAY thanks for letting us know!!
That shot of the milk being spilled by the goat 😂😂 I love that thanks for including it lol
Lol you bet !
That looks delicious!!! I am going to give it a try!!! I wish I had access to fresh milk but I'm going to give the whole milk from the grocery a try! Thanks for sharing and stay safe!!
Let me know what you think!!♡♡
Hey! Thumbs up!
Thanks!!
Excellent video!
Thanks so much!♡
Thank You, Thank You, Thank You 💯💜 I've been Wanting to Try Making this, and Now I Will be Totally 🧀
You are so welcome, David!! Let me know what you think of the cheese when you make it!!
@@SageandStoneHomestead WILL DO,but first have to get some rennet
Awesome! It lasts a good while because you don't use a lot!
Very cool! I'll bet even I could make that. Problem is, we don't eat/use much cheese. I guess I could freeze it.
Yeah or cut the recipe in half!
The microwave method has been the only way I've been successful as well. Making my own cheese has been pretty much the only way I can eat cheese and I'll do what I can to be successful at it, even if that means using a microwave
Could you store the cheese in the butter container but upside-down? Like in the lid, and then the bottom becomes the lid? 🤔
Yes!!! That was suggested by a few other people as well and you all are geniuses!! That's how I mold it now!😍
Awesome! Let's make some cheese!
Mandy Can you send me an Email?? Sageandstonehomestead@gmail.com
@@SageandStoneHomestead done 🙃
The cheese curd squeak 🤌🏻
Apparently mozzarella should not squeak. oh well LOL
Oh the cheese looks great. I tried to make farmers cheese once. Big failure! Lol! But i will try again. Thanks for the inspiration!! 😀❤️
Do you remember what about it was a fail?
@@SageandStoneHomestead mine turned out like almost cream cheese. I couldn't get it to get the correct texture.
oh!! I wonder if there was enough vinegar used to tighten up the curd. We use about 1/3 cup vinegar per half gallon of milk for farmer's cheese!
@@SageandStoneHomestead i used 1/3cup of vinegar, if i remember right. Maybe the temperature? I don't know. But it was allot of cream cheese! Lol! I will try again. Thanks so much, Heather. I appreciate you so much. ❤️
I will be making this❤
Enjoy!! ♥
Thank you we love cheese i am going to try this.
Enjoy!♡
I love it! I did make this, but I did not use the microwave. I did use the pot of water. My water was almost consistently a 160°. It took me about 12 minutes to get it to the ability to stretch at least 12 inches without tearing and shiny. I'm so happy 😊 I used just under 1 gallon milked over last 2 days from 1 nubian. I got 12.20oz
That is AWESOME! I'm determined to master the hot water/whey method this winter!!
Thank you for sharing. I do my goat Mozzarella a bit differently but it's not as stretchy as yours. I may try your way and see if there's a different.
Try using the FRESHEST Milk possible, and sometimes it helps if you let the rennet work for up to 30 min
Hi I have 2 request
1 home made yogurt in instant pot
2 mozzarella cheese with out a Rennet ( some people cant buy one )
I haven't done either thing before so I'm not sure I'm qualified to showcase those! I did link rennet in the description box, but you're right it's not accessible to all. We like to make kefir instead of yogurt and I do have a video on that coming soon!♡♡
Yes..the cheese curd squeak! We live in central Wisconsin and we definitely love our cheese!!!! I may try this!
Let me know what you think if you do! Thanks for watching!!
Thanka for the video. We love watching the different people making cheese. David loves plain cheese curds. We go to a local farm that uses raw cow milk so we love watching it
That is so awesome!! Miss you!!
❤️❤️❤️
I just ate supper and I’m already hungry again. Cheese looks so good! If the butter container like you showed doesn’t work you might try flipping the container over. Then again an old Cool Whip container works perfect too.
The butter container upside down is genius!!
Had no idea it was that easy... gonna get right on that and give it a go
Let me know what you think!!
That is an awesome recipe, it came out so good!! I am definitely trying this…Soon!! 😊
Yay!!! Let me know what you think!!
@@SageandStoneHomestead Definitely will!
Great lesson. I think I could do this! You could turn your butter keeper upside down if you wanted a rectangle. 17:48
You're so right!! Thank you!!
That looked simple enough, I have tried Mozzarella before with no luck, I am going to try this recipe. Thanks for sharing
It can very tricky but I found this method to be so easy. I think maybe dunking mozzarella back into hot whey to heat it doesn't allow for proper whey draining without some kind of special technique.
I'm in on the challenge for February. Why not, right? My husband said, "Well, then you are using up all your food pantry items." I said, "Uh, isn't that what it is for?" LOL
Right as long as you have a replenishment plan that should be what we are all doing!! We Still have chicken in the freezer that we put away in 2020. Really need to clear some of that out!
Love your videos. This mozzarella is my next project!! Do you think I can half the recipe? I have just one ND goat and get 1 quart of milk a day, so need to save milk for a few days to get 1/2 gallon. It’s just hubby and me.
Yes you can definitely scale it up or down!
Fantastic
I love making cheese.
I will send you a link for a guy in Australia who makes all kinds of cheese.
Also what do you do with the whey? It makes great Norwegian brown cheese.
I want to teach that to Laila one day.
I haven't tried that but I've been looking into it. Seems like it needs almost a full day of attention and I'm not sure if I can dedicate that!
I don't have a microwave and don't use them when I do. I suppose the microwave step is the boiling water step in the cheesemaker's guide? Thank you!!! We use a lot of cheese and I have goals of making my own.
Yes hot whey is what I've seen before for reheating the cheese!! I just could never get the texture right with the dunking method.
Have you tried the Oveglove and get a larger size glove to keep the oveglove from contaminated the cheese? Just a thought
What's an oveglove? I wash my hands and then rinse them in vinegar before cheesemaking and that does the trick. Mozarella is still hot though lol
I will be trying this. Thank you for posting. Do you know if there is a difference in a candy thermometer and a cheese one?
Do the candy thermometers read that low? If it does then it should be fine to use!
Could flip your rectangular container over on its lid to let it set.
Yes! That works really well now!
I wonder if that buttery container would work upside-down... 🤔
All you smart people! So many of you figured this out and let me know haha! I'm going to do that next time!
On I need that spatula thingimabober.😂
LOL the cheese slicer? It's so great!
@@SageandStoneHomestead it looks like almost a pie cutter thing with a slit in it. That's pretty cool
Yeah that's basically what it is!
Does it matter if you use ultra pasteurized milk? Great video.
I hear that it doesn't work well with ultra pasteurized but I haven't tried it!
Are you able to link the cloth you use?
I really like these lately! cheesemaking.com/products/butter-muslin?currency=USD&Google%20Shopping&stkn=67f9b86728a1&gad_source=1&gclid=CjwKCAjwl4yyBhAgEiwADSEjeBk9qlm7GkBywd331504BKb5yrVnWnaaXppL0VUSglwYdIbRN6lsiRoC8pUQAvD_BwE
I tried this today, added the rennet and didn’t get curds? Using raw milk and a brand new bottle of rennet I just opened! It’s my first time trying to make mozzarella so I’m not sure where I went wrong.
I'm not sure either!! It should have worked well, I've never had it not set. What type of rennet was it?
I don't have a microwave...or an oven, just a stove top and an open flame. 🤔 I wonder how else I could do that...
You can warm up the whey on the stove to about 130 and use a slotted spoon to dunk the curd in between stretches to warm it back up! ♥
That looks awesome! And I’ll be able to try it with store boughten milk:)
I have a question, can you freeze it Like other store boughten cheese bricks/shredded?
I haven't tried freezing it myself but some other commenters said they freeze mozzarella!! I'll get the chance to try that out once I have some of my heavy milkers in milk this spring.
Cool.
Lol I didn’t read the other comments to see if anyone does, thank you for telling me:)
Not a problem! I wouldn't expect you to read all the comments, just saying someone else here said it works as a reference haha !!
I have some tablets... They say expires by 07/07/2022... 🤔 should I try it 😂
Yeah can't hurt to try!
Idk how to use CZcams... where are the links to the extra stuff you put in it? Like the liquid bottle and the acid
They are under the video description but some devices make that hard to find! Here are the links:
New England Cheesemaking Supply Company: cheesemaking.com/products/organic-vegetable-rennet?_pos=2&_sid=5387a75cf&_ss=r
2Lbs Citric Acid (Overkill but lasts forever): www.amazon.com/Milliard-Citric-Acid-Pound-VERIFIED/dp/B00EYFKM32/ref=asc_df_B00EYFKM32/?tag=hyprod-20&linkCode=df0&hvadid=198094043759&hvpos=&hvnetw=g&hvrand=3373253286472062700&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9060223&hvtargid=pla-378080378827®ion_id=972485&th=1
Thank you!!!
Also, can I freeze it?
@@amandacoffelt2056 yes the mozarella freezes very well!!
Can I use my goat milk that's been frozen?
I would say yes but I've never tried it. I can't think of why that wouldn't work!
Any suggestions on how to make without a microwave. We don't own one.
You can try dipping smaller balls of cheese back into the whey to warm them for stretching. We somehow never get a decent cheese this way but many do!
@@SageandStoneHomestead we will give it a shot! We have had Nigerians for a bunch of years. This is the first year we are trying to make cheese and soap. I love your channel! You are super helpful.
Thank you so much!! Happy cheesemaking!!
Can you freeze it?
Yes you sure can!
Which pot?
I'm not sure what you're asking with regard to this video.
Mine always fails when I follow the same recipe. Any suggestions?
What goes wrong with it? Are you using store-bought or raw milk? I hear the store version should be not "ultra pasteurized", and that it may take a few more zaps in the microwave to come together.
@Sage and Stone Homestead I use raw milk. I can't get a curd to form. I use citric acid and renet from New England Cheesemaking. I use a zero water filter to make sure my water doesn't have any chlorine in it too.
Wow that's crazy!!! I wonder if it's a heat thing? Maybe try a different thermometer?
I’m having the same issue. I even bought brand new rennet. 😭 and I’ve tried it with 2 different thermometers
You lost me at the microwave. I don't have one, and have no plans to get one. 😟
That's okay. I totally get it. Lots of people reheat the cheese in hot whey to aid in stretching. I just could never get it to work doing that!
Once you used the microwave you contaminated it 4 real.
It's how we are able to make mozerella possible from home..I can't manage to make it work by dipping it back in whey. You do you though for sure! This won't be something everyone likes.
@@SageandStoneHomestead Truly did not need you to tell me that, just commenting on your video, block them if you do not want comments
I didn't dislike your comment. I welcome different opinions. As I explained in the video other ways of making mozerella didn't work for me and doing it this way makes me less dependent on grocery stores which I think is a win. But you don't have to agree, and I mean that. I'm truly not bothered by your opinion.
Ok..sorry for not watching this thru. I really don't want to make cheese.
That's totally fine!!♡♡
Hi, i just made this mozzarella this morning and your recipe worked out perfectly! Thank you so much