2-Ingredient Mozzarella Cheese In Minutes! No Rennet Recipe
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- čas přidán 12. 06. 2024
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Save money and make your own fresh mozzarella cheese with just 2 ingredients. Here's how!
Feeling Cheesy Playlist: • Feeling Cheesy
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Potato Cheese: • CHEESE Made From POTAT...
Homemade Mozzarella: • DIY MOZZARELLA Cheese ...
Mozzarella From Dried Milk Powder: • How to Make Mozzarella...
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Chapters:
0:00 Introduction
0:21 Sponsorship.
2:19 What are we making?
2:35 Feeling Cheesy playlist.
3:16 What are the 2 ingredients?
4:05 First attempt. Heating the milk.
5:20 Adding the vinegar.
6:27 Squeezing out the whey.
6:44 Heating the cheese.
7:09 Shaping the cheese.
7:39 Second attempt.
7:50 The failure.
7:55 What I think I did wrong.
8:47 Heating the milk.
8:54 Vinegar.
9:41 Separating the curds.
10:06 Pressing out the whey.
10:36 Heating and shaping the cheese.
11:23 Cooling the cheese.
11:36 Taste test.
Music courtesy of Audio Network and 'Sprightly' from iMovie. You've made it to the end -- welcome! Comment: "Chez! - Jak na to + styl
What's your favorite way to use cheese? Thank you Helix Sleep for sponsoring! Click here helixsleep.com/emmymade to get 30% off an Elite or Luxe mattress (plus two FREE pillows!)- or take 25% off sitewide- during their Memorial Day Sale, which ends May 30th. If you miss this limited time offer, you can still get 20% off using my link! Offers subject to change. #helixsleep
I put cheese on everything that needs cheese….😂😂
ummm you made paneer that is not "mozzarella style cheese" omg.
How do I find a wife like you??
Being Italian, we use cheese on top of most dishes, mixed in dishes and scattered over many recipes
Did you use raw milk, pasteurized or ultra pasteurized?
Thank you for showing the error in the first part and how you resolved it! It will definitely help people troubleshoot if they run into the same problem!
I knew the first attempt was not a success as the whey should be greenish not the white seen indicating that the curds had not fully curdled.
PS: I've never done the kneading/stretching part. Just stopped at the 'paneer' stage.
That level of realness. Very nice
@@laraq07 I've only done the same.
The rain adds a +10 cozy factor to this video
I love the rain and snow. Makes me feel cozy….
Premium mattress gave +20 to taste of mozzarella
I can see why it would seem cozy but I live in RI and I remember that day. It was just really chilly, gloomy and then it turned to a thunder storm which is unusual for May in RI. We’ve had a fairly chilly,
gloomy May so far compared to past years. Today is gorgeous though. 🤓
@@Mixxie67 bro, no one asked
@@Mixxie67🙏🏻🙏🏻🙏🏻
The recipe Emmy showed is basically the same way you make paneer for Indian curries or making the dessert called Rasagula. Basically, boil 1 gal milk (no need to monitor temp), add vinegar to precipitate the milk proteins while boiling, turn off heat. Mix. Strain cheese through cheesecloth. Process cheese by squeezing out liquid under a weight for about 1hr. Do NOT knead the cheese as you would for mozzarella or it will become stringy. Instead, make soft balls about half the size of golf balls by rolling pieces lightly between two palms. Let dry a bit for a few hours before using. For curry or saag paneer, add to curry at the end as you would tofu. For the dessert, boil the balls in sugar syrup.
YUM😋
And for Saag Paneer?
Who cares?
@@cynkingking More people than who care about your opinion.
THANK YOU. Paneer is one of my fav cheeses, but never been able to find them in supermarkets, and my local Indian restaurant no longer offers it 😭
What's more relaxing than an Emmy video? An Emmy video with rainfall in the background.
Makes one wonder what it was like to be the first ever person to make cheese. One moment you have some lovely milk, the next moment it curdles and looks like a hot mess and they tried their best to salvage it, accidentally discovering one of the best food items of all time lol.
I always wonder how people come up with the firsts of almost everything….
@@angelinaduganNy lots of trial and error and happy accidents I suppose
@@Yenneffer yeah i wonder how they found flour or other items that take some processing to make. I can see how cheese came about (like you said) but other things just sound crazy to me
@@nodiggity8746Good point. It would be kind of hard to *accidentally* decide to grind a field of wheat!! 😁
@@nodiggity8746 I'm guessing it's a natural progress of finding some grain that's nice to eat and just testing different ways to prepare it. Eventually someone bashed it with a rock to break it down and figured out if you make a paste with it and water, it will make flatbreads when you cook it
So helpful and considerate to keep the first less ideal recipe to show us how easy it is to mess up.
👏🏼 I'm happy to share my mistakes, glad you found it helpful.
Tip. Make it with fresh lime juice. It gives it a wonderful tang. It's much better than vinegar.
Same measurements??
@@Ty-rz6xy fresh limes can vary in their acidity. So start with the recipe amount and add more if needed. You will know if the curd splits. Bottled lime juice is more stable. But the fresh tastes better.
I love it. I also make a queso fresco with lime juice. If you want to try that use Rick Bayless's recipe on CZcams. It's amazing.
I was wondering if the vinegar would leave any flavor behind
@@DiscoCatsMeowRick Bayless....wow I haven't heard that name in years. Used to watch him on TV along with other chefs..Lidia, Ming Tsai
@@x.y.7385 me too. I think it was on PBS on Saturdays. I grew up in nowhere Missouri, so other cuisines were so interesting to me. I learned a lot about cooking from those shows! I think we had about 3 TV channels...lol
Watching tonight’s video was so hard bc I had to turn the volume down BECAUSE we have 2 spoiled frenchies whose trigger word is CHEESE
Try hiding in the attic.
No attic?
There's always the tub. Nice if the bath has a chair with pillows [to toss in the tub] and a very compact fridge [for soothing witch hazel and creams, etc. - also a bottle of water or, if it's one of those days, a Guinness. A Keurig is great on the counter if, like me, eyes don't open till coffee hits my "on" button. Can't make it to the kitchen to deal with coffee fixings with eyes closed. I'm exactly 22 steps away from my wake-up to bath and so far I've made it to the coffee every morning while my Chi is still in my bed on my pillow dreaming of Milly next door. But I leave a bit of chicken in his easy to open snack bowl in case he awakes. For the day, after a successful escape, grab the decorative tin from the towel closet that holds a favorite snack mix and Lock the Door. Settle into your [dry] tub and the little Frenchies are outwitted. Maybe.
Actually my Chi is very determined so during the day I throw some chicken at him. My Chi explores the house never thinking I'm relaxing in the tub [dry] having 30-60 minutes to read or catch up with CZcams or "resting my eyes." My Chi, rescued, loved and adopted has issues- 24/7 velcro boy - and his Vet says he needs to learn to feel secure while alone. He settles and does well but I can only stand 30-60 minutes! It's the small Dogs who would outwit Sherlock Holmes. All the Power Dogs I have adopted took pride in their training and being family. A good two home-cooked meals daily and they felt the exercise, training and play was their bonus. But my little guys rule the house and every breathing thing in it!
I know- I'm crazy. But I only adopt badly abused Dogs and delight in their healing so I'll take crazy😊
🤣
😂
Headphones would solve that problem very easily 😂
💖💖💖
The “welcome back” after not watching in a while was so indescribably comforting
Now, the fact that you include the culinary fumbles in your videos is just one reason why we adore you so much. Keep keeping it real! ❤ [edit] Oh my goodness, the second half of this video is pure ASMR heaven!
I love this recipe so much. I’ve done this with the siblings, the niblings, and friends. Always such an amazing feeling of "we made CHEESE!"😅
We did the washing/kneading/stretching of the cheese in hot water over the stove, just hot enough to melt the cheese curds, but not hot enough to burn. The more you stretch it, the more of that beautiful "string cheese" effect you can achieve, which is so much fun for eating it as a cold cheese.
what are niblings? lol
@@David-bc4rh niece/nephew, ie siblings’ children
The first batch would be wonderful for poutene. The Canadian dish with steak cut fries, brown gravy and cheese curds.
A suggestion....I make string cheese and if you work fast enough, no need for your microwave. Also, use heavily salted water to cool the cheese off. When I say heavily, enough salt to float an egg in the water. Happy cheese making!
You'll get a better texture if you heat the milk mixture more, then when you strain it it still needs to be hot and then make balls and drop them in very hot water. While they are in the water take one ball at a time out and while still over the water massage the cheese ball dipping it in the hot water every few stretches. Then place the ball in ice water.
Kinda loving the rain in the background
Emmy I need you to know that when you said "do you hear that thunder" at 10:31 that it had, in fact, just thundered where I am and the way I WHIPPED AROUND to my phone 😭
I think Emmy is psychic or something because literally when she said that I heard a Thunderbird go overhead. She got us both
@@denisebernise9176 psychic Emmy confirmed
@@denisebernise9176 she got me too, as i was also listening to Thunder by imagine dragons jkjk
It was raining heavily here while I watched.
That leftover whey can be used to make bread. Super yummy!
It works well for a lot of things. I like using it instead of water for curries.
I also recall one of my favorite Reading Rainbow episodes being the Cheese Making / Dairy. (that one and the crayon factory)
I need Emmy to reach 3 million subs!! ❤️❤️❤️❤️Let’s help get her there!
Me too!🙋🏻♀️
What’s so weird about this video is that I started watching it because a huge thunderstorm woke me up. And then she was talking about rain and thunder and I was like YES Emmy I hear it 😂❤️
I used to make a kind of cage cheese like this, but easier- just basically heat the milk and just before it boils, turn off and add lemon juice or vinegar, mix, and strain, mix with salt and pepper to taste and your good to go!🥰
Ratios are pretty free and easy- basically just add enough lemon juice or vinegar to start it “ curdling” - usually a tablespoon for about a liter of milk
This cracks me up! I started out making this... then used Citric acid... Now I do both the hybrid type wit citric and cultures and straight cultures. I warn you once you do the hybrid and add the lipase to make it sharper you are hooked! Cheese making is fun. OH FYI rennet is not JUST from milk drinking calf stomachs it can be veggie rennet and The lovely blue purple thistle tops make a LOVELY cheese rennet as do many other veg sources! Once you start the goats and cows come!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!1
Wow thanks for sharing about the thistle tops! Now I’m imagining flower cheese ❤
I'd like to add that most cheeses bought in the grocery store use GMO rennet made by Pfizer. Sadly they don't have to list it or state it on the store bought cheeses. Homemade is definitely the way to go. Have you tried sheep's milk? I heard it makes wonderful mozzarella.
So cool! Thanks for sharing!
rennit can never be veggie
I love that you leave in the failures because it saves us time so we know what to avoid if we try! The finished product looks great!
I really appreciate you showing the first part. It encourages me to not give up when I try! ❤
I worked at a small cafe and we made ricotta exactly this way! 9/10 times it ended up wrong for the exact reason you had, incorrect temperature. We remade it constantly lol. It’s so great how simple it is once you get it right!!
Everything about this video is 5 star! Love that you showed the mistake, followed through and were, in the end, the victor! Keep up the great work, bravo, good form!!!👏👏👏
I think my generation is one of the last generations to know what reading rainbow is. My first grade teacher use to have us watch that back in 2010 on one of the old tvs. I loved it.
I watched it with my kids. Never got bored and developed a huge crush on LeVar Burton! Of course, the fact that he was Geordi La Forge in TNG made me love him even more.
@@TamarLitvot i love how you can sit there and watch it, and its just way better quality than some shows like that today
@@joshuascarborough376 So true!
I hope that people who weren't able to watch the show when it was on air, fall in love with it via the Netflix documentary on it and hunt down the show.
Just so maybe more people will know, LeVar Burton has a podcast, called, "LeVar Burton Reads" and it's basically Reading Rainbow for adults! ❤
i don't know why but your videos are always so soothing. Sometimes I feel stressed and I open your video and I immediately feel better.
You can also make a brine for it to sit in to get the salt into the cheese. My mom used to make cheese at home. I’ve made cream cheese, ricotta, and mascarpone cheeses, my mozzarella didn’t turn out so I think I’ll have to try this again! How fun!!!
Hi. Very interesting. My grandmother made 'Farmers Cheese'. Just processed: heat milk(used goat or cows milk just before spoiled) at 200F add vinegar or lemon juice, strain off. Squeeze thru cloth. Put in bowl add herbs, onion, garlic to taste. Spread on toast in place of butter. Cover refrigerate 1 week. Thanks for demonstration.
I am going to make this over the weekend. You have me obsessed with making my own now! I may try one with lemon juice to see how it comes out. it looks amazing!
I tried this a little while ago. It's basically a sweet (or non-salty) mozzarella. It was GOOD.
Totally respect someone who says they did it wrong. Good job subscribed
And use the whey to make your bread... Waste not.... Good vid. Great to see you embrace the learning experience of the first try. It's a mistake we all would make. I would eat the cheese with pan de cristal and bruschetta.
I love hearing the rain pouring in the back ! I must try this! Thank you for your videos!
So excited i can finally craft homemade pizza 100% from scratch now! Always had to buy the cheese never ever thought of this. Thank you so much. ❤
Love this. Done the cottage cheese like where you stop at the cheese cloth and it was super easy - will definitely look forward to trying this and appreciate your inclusion of the trial and error.
I am definately going to try this. Ricotta, cream cheese and mozz...it's a triple hit! Thanks~
I am so glad that you make the second one. I have tried two times, and both came out like your first batch. Not stretchy but still delicious.
I am gonna try again later.
Happened to me too: wanted mozzarella, got ricotta! : )
My mom still make us quesadillas with this type of cheese. Corn tortilla, and knit the cheese to the size of the tortilla and put sauerkraut and make the whole thing like a taco or burrito and omg yummy.
I made cottage cheese out of the same recipe. I didn't know that if I heated it and kneaded it, that it would turn into mozzarella. That's cool.👍🏻
Great Video ! You can keep the whey hot to heat up the cheese after stretching instead of using microwave (if you dont have one) :)
I love your videos. Easy recipes with good instructions.
Keep it on the stove at the correct stable temp during the whole process until all the curds are rendered. Try 185 degrees and red wine vinegar and salt later. Best queso fresco ever.
Thank you, Emmy-I just made this and it turned out perfect!!!!
Thank you for showing the batch that didn't turn out. It's a good reminder to keep trying.
I love how you show your errors and explain how you resolved them. I want to give this a try!
Thank you for not editing out the first go at making the cheese! It helps us see how it should and shouldn't look. Looking forward to trying a batch, hopefully with the grandkids!😀
This looks like I have to try to make this! Thank you🌸
Absolutely love how you kept your first try in!! Thank you for showing the comparison!!
Ms. Emmy you're enthusiasm for everything is so awesome!!! Thank you for sharing your life and videos with us ❣️
Great video. Thanks for showing the whole
There was a video I watched recently and learned that civil war soldiers made “sweet potato coffee” when they couldn’t get real coffee!! 🤯 the video reminded me of your similar series on past foods
I love how you reminded us all to get back on the horse! I’m making this! 🤗
I loved how you analyzed your 2 processes. Very helpful
I agree it was helpful showing the first not quite right batch. Thanks!
I use lemon juice when making cheese & use vinegar when I make sour cream. Cheese & sour cream are so easy & so much better when home made. Thanks for sharing Emmy!
Really nice that you reviewerd your first try and gave it a better try!
It's quite alright to use expired (not spoiled) milk for this. If it's on the edge, make some cheese. Add in garlic and herbs for a Boursin type spreadable cheese.
Wow! That was quite a storm we can hear the rain on the video!
FABULOUS demonstration Emmy! Thanks so much ❤❤
EMMY! This is my FAVORITE of your videos, so far!
In addition to the recipe andseeing your fearlessness, the ambiance of the glowing lights and the sound of the rain, made me want to be there, eating fresh cheese with you.
Hi Emmy! I saw just last night that one should put it into some kind of a cheese cloth or nut bag and really spend time squeezing all the liquid out so that it’s basically dry and then it will be exactly like mozzarella. The person doing it also had an error, because he did not squeeze out all the liquid or sufficient liquid. So, he tried again, and voila! he managed to get a perfect mozzarella!
What an awesome way to make cheese. I look forward to trying this.
Thank you for keeping the "bad" batch, showing what can go wrong and how to fix.. As a home cook I really appreciate this.
Thanks Emmy - excellent.
Yay emmy!!! Always happy when you upload 😊 Enjoy that potato you dug up earlier 🥰
so fun, I learn a lot from you, Emmy (and yes the rain definitely adds to it)
I make cottage cheese from milk and lemon juice this way. It’s super easy! I’ve never tried heating it and stretching it into mozzarella, though. I might have to give it a try.
I've done ricotta with yogurt and vinegar once, it was delicious
Especially loved the rain
My son loves fresh mozzarella & is starting to really love helping me cook. We will absolutely be trying this! Thank you for posting Emmy!!
I was intriuged to make fresh cheese at first, but now i just wanna take a nap. Your speech is so soft and relaxing :) plus rain
As a fresh mozzarella lover, I must try this now
Please do, it's absolute worth it.
I'm going to try this
Yay Emmy!
Queen of Experimentation and Exploration of food
And also, of Consistent Posting.
🌟👑👍
Awesome as always thanks ❤
Thank you so much for the extra tips. I’ve tried to make this before but my results were much like your first attempt and to say the least, I was very disappointed… but now seeing the results from your second round, I’m definitely trying again ❤️
Omg the rainnn😍😍😍 made this even better
This is a great video. I can’t wait to try it. Thank you
The rain in your background is ASMR to me 😜
I've definitely curdled milk like that a few times and either made paneer or farmer's cheese (like the old alexfrenchguycooking video), and my folks made it a lot. But to get all the curd out, I bring the milk up to just before it starts to simmer, and then I add prepackaged lemon juice (ie: realemon, or something similar). I add it until I see curd separating from whey. No measurements, and works every time!
I've never kneaded it into something pliable, though, so I wonder if temperature effects it. Cool video!
Thank you Emmy ❤
You can use the same recipe to coagulate the milk and drain it for farmers cheese or press it for homemade paneer.
I heat the milk and vinegar/lemon juice in my instant pot. 4 minutes at low pressure, then 10 minutes natural pressure release. Drain well, wrap in a square of butter cloth, and press it for about 2 hours.
This is why I sub to your channel, you show your mistakes, or happy lil accidents . Keep them comming😊
Working the mozzarella in very hot whey, like 180° will help it become silky smooth. I transfer some whey to a smaller pot and keep it at temp, then transfer what i need to the bowl I'm stretching the mozzarella in
gotta take notes for this
I'm definitely trying this 👍👍👍
I will definitely try it home!
This is wonderful. Super easy and, I'm sure, delicious!
I'd love to see a followup showing various ways to use the whey. I wouldn't want to waste it! Obviously tons of recipes and ideas are available online but I'd enjoy seeing your take on exactly how much is left after this recipe, how easy or hard each thing is to make, any pitfalls we might encounter, how it ends up tasting, how long it keeps, etc.
Thanks Emmy i always wanted to make cheese but i never remembered to buy rennit so thank you for making it so much earlier for everyone to make rhere own cheese.
The pioneers used this method when they wanted or needed cheese for a sudden special occasion while their hard cheese was curing. Modern Mexicans still makes cheese like this, too. It's a good way to use excess milk if you've already started enough hard cheeses and made yogurt or kefir and need something else to do with all that milk. They'd made cottage cheese from it, too.
I've done cream cheese like this how you said but never mozzarella!!!! I will definitely be getting this this weekend. Thanks for the idea, Emmy! Love the video per usual lol
Love the rain!
This is also how you make paneer. It helps to not to stir it too much after adding vinegar.
I love the sound of that rain!!! I wish i was there 😫
Also... OMG SO CLOSE TO 3 MILLION!!!!!!
Great video! What a great recipe for making homemade mozzarella. God bless you and yours. Praying for you
Oh that looked so easy, that I'm going to try making some!
Keep it up im inpressed