How to Make Mozzarella Cheese 2 Ingredients Without Rennet | Homemade Cheese Recipe
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- čas přidán 4. 08. 2021
- Find and print the recipe here on my website: www.inthekitchenwithmatt.com/...
In this episode of In The Kitchen With Matt, I will show you how to make mozzarella cheese with 2 ingredients and without Rennet. This homemade mozzarella cheese recipe is awesome. I love homemade cheese. If you are a fan of cheese and like making things at home give this a try. Please note this is NOT traditional Italian Buffalo Mozzarella, nor is it a traditional American mozzarella, it is called a "quick mozzarella" and is the easiest of the mozzarellas to make. It is easy to do, if I can do it, you can do it. Let's get started!
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Ingredients:
Half-Gallon of Raw (unpasteurized) Milk or you can use pasteurized whole milk, but not Ultra-pasteurized Milk or homogenized (1.89L)
7 Tbsp. white distilled vinegar (105ml)
Water for soaking
Tools:
Large pot
Spoon
Gloves, optional
Bowls
Plastic wrap
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Other helpful optional items: Cheesecloth
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Yes, you can and may want to add salt. You can add about 1/4 tsp of cheese salt ideally or table salt during the melting and stretching phase, and you can also add salt to the soaking cold water at the end. I mention it in depth in the written recipe found here: www.inthekitchenwithmatt.com/homemade-mozzarella-cheese. The cool thing about homemade cheese is you have complete control over the salt, for those who are on low sodium diets. ALSO, if all you have is cheap pasteurized and homogenized milk then follow this other video recipe: czcams.com/video/05DTxYaH0YQ/video.html
Well I tried to make mozzarella cheese using this recipe. I had to use paturized milk because I couldn't find raw milk. My cheese didn't really come together like yours. Mine started to melt together when I heated it but it was like trying to get cottage cheese to meld together in a ball. It didn't really work. Mine has a "grainy" texture and seems more crumbly. The taste is more similar to cottage cheese than mozzarella. I wonder why?
@@bigg368 Hmmm, it could have been the milk. Try another brand of pasteurized milk, and just make sure it isn't Ultra-pasteurized because that definitely won't work. Try letting the milk sit longer after stirring in the vinegar. Sometimes that helps to develop the curds better. Traditional cheese making with rennet and citric acid calls for letting it sit for 30 minutes to 2 hrs. This might solve your issue. Did you use a thermometer? It does need to reach 160F during the melting and stretching phase.
@@inthekitchenwithmatt Thanks! I did use a thermometer. I'll try letting it sit longer next time. I'm going to use mine on top of homemade pizza. I think it will still taste good. It's more of a cottage cheese/goats milk cheese flavor so you can't lose with that either! Thanks.
@@bigg368 You are welcome! True, fun thing about cheese making, is even if it doesn't turn out exactly how you want, you still have some kind of cheese haha. Good luck with the next attempt, and let me know how it goes and if you run into any issues.
@@inthekitchenwithmatt I just discovered somethimg. In tiny print the milk I used said ultra pasteurized. LOL well that explains it.
I make my own sourdough bread. With this cheese, and the tomatoes from my garden, I can my MY own pizzas!!! GREAT video!
Awesome!! And thank you!
Finally a cook who also gives the European Units so we can understand better
You are welcome!
Why be so dumb?
You're google right
It doesn't cost you anything to search up on there
Lmao
Don't you mean international units?
@@sparkeyjones6261 The Internation Unit System was invented by Europeans.
BLESSED are the cheese makers!
Thanks!
The Netherlands greets you
I believe that includes any of the dairy trades.
Blessed are the Greeks! The Greeks?
Oh the meek, blessed are the meek. That's nice, they've had a helluva time..
This video has helped me through 2 failed relationships, one heartbreak and a miscarriage. Thank you Matt and bless you!
You are welcome! Sorry to hear about those things happening to you.
🙏❤
there's ALWAYS Yeshua. a relationship with Him will never fail!...not on His part anyway.
I used my leftover whey to replace some of the water in the Sourdough bread recipe I have and it makes a lovely loaf of bread!
Yes!! It goes great in bread!
This comment may have just changed my bread game
I add powdered milk in bread all the time. Makes great toast.
Im so glad I scroll the comment section 😆💞
Can you share your recipe I'd love to try
Awesome. Tomatoes and basil grown from seed, home made sourdough and now home made mozzarella. Fantastico ❣️
Thank you! Yes!! And drizzle on a little balsamic vinegar. So yummy!
Yeah i made a margarita pizza like that .
La dolce vita!
Получилось фантастика это точно,но не моцарелла и даже рядом не лежал
I’ve used this method twice now, with perfect results!! Thank you!! So happy! I had tried it three times before with the rennet and citric acid and on the 3rd try, I got mozzarella, but although it melted on pizza, it was firm and rubbery.. Not great! I will make mozzarella from now on with your recipe. It worked a charm!
Awesome, Leslie! Glad you had success with this recipe. :) :) You are welcome!
Looks very doable. Question would it be worth while switching up different types of vinegar or would that ruin the cheese?
Great video. No annoying music. Love it!
Awesome easy recipe I can’t wait to try. ☺️
Thank you!! Yes please give it a try and let me know how it turns out and if you run into any issues.
It doesn't work
Um yes it works I have made it several times. Think I used magic in the video? haha. If it didn't work for you, you didn't follow the instructions. Most likely you used the wrong milk. Plus many other people have made it.@@smartcar05
@@inthekitchenwithmattI surely will. Thanks, Matt! Sorry for late response. ☺️
You are welcome and no worries!@@who7056
Don’t know where I went wrong. It turned out to be the best cream cheese I ever ate instead of mozzarella cheese
Did you do the melting and stretching steps? It needs to be heated to 160F and stretched and kneaded until smooth. It also may have been the milk. You might try a different brand of milk. Glad you tried it! :)
I got cream cheese too
@@inthekitchenwithmatt like me...when I tried to make yogurt I end up with beautiful cottage chees....then I come to Y.T.(when desperate read instruction kinda guy)
Same
Oh accidently you have a new invention
Whey/buttermilk is EXCELLENT for tenderizing meat!
Helps make the most moist chicken ever.
Also good to make waffles/bread.
Yes! Lots of uses for the leftover whey.
It's also good in the garden as it's an excellent fertilizer for green leafy plants. And it kills soft bodied insects that like to infest fruit.
TY, Lynn.
@@simonesmit6708 doesn’t the acidity kill the plants
@@norskibull2.021 it has to be diluted. I use it at about 5 to 1. And leave it out to ferment more. Seems to work well as my garden is doing well. And a great side affect is that it kills soft sided bugs.
Matt, you have a lovely way of explaining things in such a simple way and provide information without overloading me with chemistry! Thank you!!!!!!
You are very welcome!! :)
Tried your recipe and it came out great! Tried again and added a little salt and black pepper to the final mix when you're kneading it and it definitely improved the flavor at least for my tastes. Going to get me a cold smoker set up and try making some smoked cheeses next!
I bought my husband a smoke tube (they're at Home Depot or on Amazon) and it works great for smoking cheese, nuts, anything that we don't want to actually heat or cook. You just put the tube in your BBQ grill with whatever wood chips you like. ~Michele
@@ChocolateBoxCottage I saw one setup involving some tinfoil, charcoal, wood pellets and a cardboard box lol. Was definitely creative! I'll probably end up building one out of my old camp grill
Awesome, Kevin!! Yeah salt definitely improves the flavor.
will the vinegar harm the plants if i use the whey in the garden?
Depends on the ph and what kind of plants you’re “watering”. Some plants, blueberries for example, like an acidic soil, but you need to be careful not to make it too acidic.
That said, it’s usually not a great idea to put dairy products into your garden. Can give you issues with vermin and the like.
That looks really good. It’s similar to the way that one makes Indian fresh cheese, paneer, except for that you bring the milk just to a boil, turn off the heat, then add vinegar. The whey separates out like yellow water, and the curds are firm and crumbly. Wrap it in cheesecloth and hang it to drip, to get rid of the moisture, then slice and fry in butter.
Yep fairly similar to paneer, pretty cool how just altering a few steps but using pretty much the same recipe can give different results!
@@inthekitchenwithmatt Good stuff
@@fishfire_2999 Thanks!
Ah!!! I love Palak Paneer. I can make it at home now. Thanks for the idea, friend.
@@inthekitchenwithmatt I'm
😯 Never knew it could be so simple! Thanks Matt, another one to try out! How exciting!
You are very welcome!! :)
How did it come out. I'm looking for someone here to confirm it worked😂😂😂
@@cleanmyshortsdavidtrucchio4502 It's unfortunately still on my list to do! haha
@@gabbimariecooking 😂😂😂😂💓 at least you have a list😎 I need to make one I seem to get more done with a list✌💓🖖tix so much Gabbi
Im learning do much about making cheese, yogurt, butter, at home i love how i can just make it at home
Right?? so fun to make that stuff at home!
Thanks Matt! I accidentally purchased a jug of milk, only to get home and find my wife had bought one too! Going to try this on mine and see how it goes! That leftover fluid looks like it would be good for boiling Pasta! Thanks again Matt!
You are welcome!! Awesome have fun and let me know how it turns out.
Cool, never thought making cheese at home with 2 ingredients was achievable. On my list to try this for sure. Thanks Matt!
You are welcome, Joy!! Yeah it is pretty remarkable actually that you can make cheese with just those ingredients!
i used to actually put vinegar in milk for recipes calling for buttermilk. had no idea it could be used to make cheese two. very cool.
Omg I can’t believe how easy this was to make. Thanks for sharing this.
You are very welcome, Carlos!!
Just made this with milk from our dairy cow and it turned out beautifully!! Thank you so much for such a great video that is easy to follow. My kids had a blast and one of them even liked drinking the whey
Awesome!! Glad you gave it a try and had fun making it!! You are very welcome :)
Oh wow! That's a nice treat!
This is definitive! I love all the helpful tips like microwaving! Thanks for putting it simply!
Thanks and you are welcome!!
Thank you for sharing! I love when a recipe has minimal ingredients. Simplicity and yet amazing outcomes. I can see your talented and passionate and as a fellow video creator & cook I would love to learn more together.
You are welcome!
Hi Matt, thank you so much for sharing your recipe, I'll definitely will be trying this easy and delicious recipe.
You are very welcome, Farida!
Thank you I will try your recipe
With rest of the white liquid you can make fresh Ricotta cheese, just add 1 lt of whole milk and the juice of 1 lemon, bring to the boil then let simmer for 5 min, after that turn off the heat , cover the pan and let cool down about 10/20 min. at this point the cheese would separated from the liquid, just drain the liquid out and put the cheese in a pierced container a let keep draining the rest of the liquid for a few hour, you will have a delicious and tasty Ricotta cheese. P.S. You can add a pinch of salt to the liquid if you like.
Yep you can definitely make ricotta with the whey :)
@@inthekitchenwithmatt I've seen this mentioned on another site too, but if you need to add more whole milk, this isn't really "using up" the whey as you're going to create even more? Sure you'll get more cheese, but you've needed to use more milk too. The other video I saw, that person used rennet and some other unpronounceable chemical additive, and most notably, NO vinegar, in their "first" cheese so then they added it to their leftover whey and got ricotta, but I made paneer the other day with milk and vinegar just as you have here, and I can't see that solely adding even more acid is going to result in any further cheese. Another query....the paneer recipe I used, heated the milk to a lot higher temperature than yours here for Mozzarella. Do you think that's a really important difference, as well as the stretching and reheating?
Hi there! You don't need to add more milk to make ricotta however if you want your yield to be larger then you do. If you use just that straight whey you will still get ricotta it just won't be a lot. Rennet and Citric Acid is the other common method I have a video on that method as well. And yes!! You nailed it. The temperature makes a HUGE difference in cheese making. Paneer definitely uses a higher temperature same with ricotta. And both of those are not stretched and melted like mozzarella. Great questions! Here is that other video I made in case you are interested czcams.com/video/05DTxYaH0YQ/video.html@@user-gt4dy7ob9k
Doubled the recipe with great results. Was able to knead one ball while the other was heating up. Salted the whey before reheating the balls. Thank you for sharing this method!
Awesome Grant!! Glad you gave it a try and liked it. If you want try this other method a more traditional method using rennet and citric acid czcams.com/video/05DTxYaH0YQ/video.html And compare and see which you like better.
I really like the way you explained everything unlike other videos that I watched… I’m definitely going to try this
Thanks!
Thank you for this great video! It’s cool how you go into all the details. You rock!
You are welcome, and thank you!!
Watching form Liberia. I really appreciate you for teaching me how to make my own cheese. Thanks God bless you and More Grace.
Thanks for watching in Liberia! And you are welcome!
This cheese is AMAZING. I generally don't like mozzerella cheese without something else (tomatoes, balsamic, etc) but I can't get enough of it. Thank you so much for your recipe!!!!!
Awesome! Glad you tried it and liked it!! :)
@inthekitchenwithmatt me too! Lol I was intimidated by it at first but your video was very clear and easy to follow 😄
Awesome! :) @@denisev1409
Did you use raw or pasteurized milk?
@@MariaDominguez-bl1ef i used pasteurized milk from the store. Just stay away from ultra pasteurized
My grandma used to make her own. I remember it was quite the process with strainers and cheesecloth and I don’t remember what else. Lol. I’ll try this method. Thanks, Matt!
You are welcome! She probably did a very traditional method, which honestly works really well. Most likely she used, rennet and citric acid. Similar to this other video I have czcams.com/video/waht5eMMmUw/video.html minus the milk powder. haha although it is pretty cool that you can make cheese from powdered milk.
Really cool and simple. I'm going to have to try this for my homemade pizzas. thanks for sharing.
You are welcome! Let me know how it goes.
Came out awesome but will definitely try the cheese salt next time. Love making homemade pizza and this ups the game even more. Thanks for the video.
you are welcome!! If you like making homemade pizza give this dough recipe a try sometime czcams.com/video/0QJLzao5T3Q/video.html
Oh my gosh! Thank you for this. Easy instructions, that you perfectly described. You earned yourself a new subscriber!
You are so very welcome! And thank you!! :) :)
thank you Matt. After watching so many vids on making mozzarella cheese, yours is the method for me.
You are welcome, Todd! If you want to see the traditional method watch this video czcams.com/video/waht5eMMmUw/video.html (but instead of using milk powder use whole milk/raw milk)
Perfect. I tried a Nona’s recipe, but yours works so much better. Thanks
You are so very welcome! :)
Thanks for the comprehensive demo.
Greetings from Granada, Spain!
You are very welcome! Thanks for watching!
That looks so beautiful. Can't believe how much stretch it has too. Going to try this really soon...
Thanks!
Great video, well done! Informative and to the point! Thank you!
Thank you so much!
Wow! Only 2 ingredients, I love it! And so easy to make, thanks Matt 👍
You are welcome, Bonita!! :)
Watched on where she added powdered garlic salt n sugar!! Weird!! Lol
@@inthekitchenwithmatt Wonder if you can do it again so milk isn’t wasted ???
@@kacywhite After you make the cheese the leftover liquid is no longer milk it is called whey. I mentioned in the video all the uses that you can do with it, but I forgot to mention you can make ricotta cheese with the whey. So definitely many things to do with it, so it isn't wasted.
@@kacywhite Who added that?
Thank you so much for sharing this video !
It’s really great 😊
You are welcome! Thanks for watching and commenting!
Oh my, I did it! I used pasteurized milk and am eager to try raw. I used some of the whey in pizza dough, the rest is in the fridge. Btw, pasteurized cheese grated just fine out of the fridge. ALSO, when the temp cranked to 150, I used the microwave and then “kneaded” the cheese in the bowl with a big plastic spoon so i wouldn’t burns my hands. Because I live st 5,444 feet, I let the first temp rise to 120. Thanks so much for this, Matt! This is an inexpensive alternative to the grocery stores.
Hurray! Glad you tried it and were successful. :) :)
B S
This can be good for a lot of different recipes. Thanks for sharing this
You are very welcome! :)
It looks easy to make and good taste, thank you for sharing
Thank you and you are welcome!
Good instructions. I have seen a couple of these cheese making videos. You are the first person that I have seen who said you can drink the way. That is helpful information. Thank you.
You are welcome! I am glad the information was helpful.
I just finished making it and it turned out amazing! Cannot wait to eat it tomorrow! Thank you so much.
Awesome! Glad you made it. You are welcome!
love that he takes the time to say also the litres and celsius number super nice guy
Thanks!
Hi Matt, I tried making mozzarella with a grocery store brand of whole milk and I ended up with some tasty cream cheese but definitely not mozzarella. I went back and read the comments, and I decided to try again with a different brand of milk. It worked! My cheese isn't completely smooth, but I figure with practice I'll get better at stretching and shaping the cheese. Thanks so much for your easy to follow recipe and great instructions!
Awesome, Heather! Glad you didn't give up. And yes lots of times it has to do with the specific brand of milk, so changing that up usually helps. You are welcome! :)
Thank you this was an easy and fun recipe. I will be trying it out!
You are welcome! :)
Thank you Matt! You make it so easy! I will give this a try very soon!
You are very welcome!
Perfect timing, I getting back into cheese making
Awesome! :)
Woohoo it worked for me, my first attempt I done with lemon juice and it was more like ricotta cheese than mozzarella but the vinegar worked! Thankyou, going to be put on lasagne tonight 😊
Glad you tried it! :)
Thank you for that. Also, the uses for the whey were a bonus! ❤ I will be using this recipe.
You are very welcome!! :) Let me know how it turns out once you try it and if you run into any issues. I also have this other mozzarella video that shows a few other things and the use of ordinary cheap milk czcams.com/video/05DTxYaH0YQ/video.html If all you have is homogenized milk, then I recommend following this other recipe.
Used regular store brought whole milk and the recipe turned out great! I just made my first ball of cheese! Letting it set right now! I plan on making fresh focaccia for tomorrow and Brushchetta. Cant wait!
Awesome!! Glad you tried it out and liked it! :)
Was it tasty and delicious???😎🙏
@cleanmyshortsdavidtrucchio4502 honestly i wouldn't make it again. The vinegar becomes the overbearing flavor.
@@bigpoppasmurf If you make it correctly there shouldn't be any vinegar flavor. What vinegar did you use?
@inthekitchenwithmatt i used white distilled and i even used less than the recipe. It was just the dominate flavor. It set fine. Looked perfect. Had the texture but the flavor wasnt what i was expecting.
I made it today. It works !! delicious 😋😋
Glad you tried it and liked it! :) :)
Where do you get the free milk?
That was very easy thank you for your help on making mozzarella cheese at home 😊
You are welcome!! :) :) :)
Amazing! Thank you from New Zealand. And the fact that you can make ricotta from the leftover whey too!
Thank you and you are welcome! Yes, ricotta is another use for the whey, so many things you can do with the whey.
Thank you for sharing valued food secrets. Will certainly try it during this festive season.
Merry Cgristmaq and Happy New Year
You are very welcome! :) Merry Christmas and Happy New Year to you as well. :)
Thank you so much for the instructions and the video and the recipe for making this awesome cheese. I will definitely use this recipe because my granddaughter and Grandson both love mozzarella cheese. Again thanks for the video have a great day and stay safe and keep your powder dry!
You are very welcome, Terry!! :) Glad you watched it and liked it.
Wow!!!!!! I want to try this, you made it look so easy, and I love soft mozzarella cheese. I like to serve it with tomatoes. Thank you so much for sharing your recipe.
Thank you, Wanda! Yes with tomatoes, a little bit of olive oil and balsamic vinegar, some fresh basil, a nice Caprese salad!
Lovely! And I love that you gave tips on how to use the leftover whey!
Thank you!! There are even more things you can do with the whey as well, one of which is make ricotta cheese from it! :)
@@inthekitchenwithmatt HOW.
@@ninajones256 You have to heat the whey to 195F then remove and add more vinegar about 2 Tbsp. Then let it sit for 10 to 20 minutes. Eventually, the ricotta cheese will form. Remove from the whey and place in a cheesecloth. Tie it up and let it hang over a bowl to drain for a few hours. Then season the ricotta with a little salt.
Thank you ! I can’t wait to try making my own cheese. I’m sure this will enhance any dish. I’m now a subscriber. You had me with the ease and simplicity. You teach so others may learn which isn’t always done. Bravo! 🇺🇸👏👏👏👏
You are welcome and thank you!
Watching from South Africa,I can't wait to try this recipe
Awesome!!
Thank you for sharing your repeat 30-second microwave technique. You saved my cheese! 👍
You are welcome!!! Glad it was helpful.
I hate to say this, but, for your sake, I must. Microwaves cause cancer. We need another way to get this up to temp. Oven? Toaster oven? Toaster oven is more controllable, I'd say.
Lovely video, thank you❤️ your explanations are really good and your video made me somehow really happy.🥰
Thank you so much! :)
I used whole milk and this method and it's amazing! Thanks so much for the education! Excellent step by step!
So glad you like it! You are welcome!
Thank you for giving me the courage and final push to do this! It turned out absolutely perfect! First time cheese maker here and it is perfect! Now my husband will never eat store bought again haha
That is awesome!! So glad you gave it a try and liked it!! What milk did you use?
Great recipe! I made it and it worked very very well. I could not located it on my next cheese making and the recipe I followed worked half way; I got half mozzarella half ricotta...😏this is a keeper!!!
Thank you so much, Ceci! I am happy you gave it a try and liked it. :)
This recipe looks so easy. I can’t wait until I try it. Blessings!
Thanks!! Let me know how it goes once you try it.
Bless you!! Can't wait to try this out
Thank you! :) Good luck!
Wowww this looks amaizing 👏 I'm going to try this today
Thank you!
Wow! Making mozarella in the microwave!! Awesome recipe. I make paneer similar, but making mozarella is definitely next on the list! Mmm, I was gonna ask about salt...but you already read my mind. Thanks Matt!
Thanks! Making Paneer is very similar except for a much higher temperature. Interesting how you can get two different cheeses with the same ingredients depending on the method. :) You are welcome, Daniel!
@@inthekitchenwithmatt Türkçe altyazılı lütfen 🙏🏻 ❤
Wow this is the simplest recipe for cheese I have seen 👏👏🔥🔥
Thank you!
Going to do this as a family together! My kids aren’t little but we love doing crazy things!!! Thank you! ❤
Awesome! Let me know how it turns out and if you run into any issues. You are welcome!
So excited to try this. I have Dairy goats, and I make vinegar ricotta almost every night. Now I have a new easy cheese recipe to try, thanks:)
You are welcome! I haven't tried this method with goat's milk, but if it doesn't work well, just use the traditional Rennet and Citric acid method, because I know that works for sure with Goat's milk.
This didn’t work for my fresh goats milk. There were just about no curds.
THANK YOU!!!
I’m trying to learn to make anything I can from scratch for my 18 month old son… I’m sick of all the products in grocery stores adding a ton of CRAP we should not be ingesting!!!
You are welcome! :)
Good thinking!
I hear you. And organic is getting ridiculously expensive. I am at the point where much of the things we eat on a regular basis are home made. The garbage they add to foods I think is intentional. Designed to make us sick.
@@cjrmd701 yesss!!!
I just paid $6 for organic feta cheese for my son & that was for a small… the large was $14 here in NH! I’m over it!!
It's sad it cost so much to eat healthy are country should want us healthy,school food is horrendous,all of the corn syrup,and grape/rapeseed oils are not good for us that's why when we bite into seeds they taste like poison it's a part of are survival instincts and evolution.even vegetables and meat we buy from stores can have pesticides in them most cereals have alot of that stuff in them.
Going to try this tomorrow. Thank you so much! 😊
Awesome! You are welcome!
This video is invaluable, thanks a ton Matt!
Thank you! And you are very welcome! Here is another mozzarella video more recent and is a more traditional way to make it, well more traditional ingredients, and shows the cheesecloth, adding the salt, heating the curds in the whey instead of the microwave, etc. czcams.com/video/05DTxYaH0YQ/video.html
That's awesome, thanks for sharing. I'll definitely give this a try. Cheese is ridiculously expensive in Canada.
Thank you! You are welcome! :) :)
Hi, Matt! Thanks for this video :) The ingredients look very similar to what one would use to make ricotta cheese, though the methods do vary, and the mozzarella requires more steps. The ricotta recipe that I just saw called for whole milk and apple cider vinegar (or lemon). So, I'm wondering if you know what the distinction is between the two cheeses? Like, how do you ensure that you're going to get either ricotta or mozzarella, when you set out to make it? Thanks!
You are welcome! It is all about the method and the temperatures. In fact you can still make ricotta after this using the leftover whey. You don't melt or stretch curds for ricotta. The milk is heated up really high for Ricotta (185F) You also won't cut the curds like you do mozzarella or reheat them. So it is all in the process :)
Hey Matt - worked great! I looked a a bunch of recipes and tried this one. Used raw milk and had no problems. Thanks for sharing!
AWESOME!! Glad you gave it a try and liked it. You are very welcome! And thanks for watching!
Can’t wait to make some. Thanks for posting.
Awesome! Let me know how it turns out and if you run into any issues along the way.
Hey, Matt, I'm going to try and do this again. Now I know why my first attempt was not successful I probably used ultra pasteurized milk and iodized salt. I need to make this perfect I like fresh mozzarella on salad with tomatoes, basil, and olive oil. Thanks for sharing 👍❤️
You are welcome!! Yeah I make Caprese salad with fresh mozzarella and it is so good!! Good luck, let me know how it goes when you try it again. If worst comes to worst you can always try the traditional way with rennet and citric acid.
@@inthekitchenwithmatt I couldn't find any milk in my area that wasn't ultra-pasturized so I used some rennet and a bit more vinegar and it worked pretty good. The cheese was a little firmer but it was still good. Gonna keep looking for better milk. Even the organic milk was ultra-p'ed! Would like to do it right.
@@carrieskinner3889 Glad you still got to try it! Yeah, it is fun trying out different kinds of milk and brands. I have been successful even with standard Kroger store brand milk.
Great job! Thank you very much!
Thought you could get more cheese out of all that!
Thank you! You are welcome. :) Yeah, you will only be able to get 8 to 10 ounces of cheese from a half gallon of milk. :)
This whey is awesome to make bread! thank you for the recipe!
Indeed it is and you are welcome!
Really Enjoyed this, I like to go camping and do not always have fresh items. I will do this on my next camp trip, make a flat bread and loaded cheese burgers! thank you!
Thank you! And you are very welcome!
Hi Matt! Yummy!! Awesome recipe. My Mom always strained the “Whey” in a cheese 🧀 cloth.
Though with this; it did not work.
I used a strainer to drain the cuddles saving the whey to reheat.
Made it with my Grandsons; they enjoyed it. We’ll be making it again!
Their parents have a diary farm.😁. Thank you!
Thanks!! Yes I show the cheese cloth in this other cheese video. czcams.com/video/waht5eMMmUw/video.html
Thank you Matt for this fabulous and easy recipe. I haven't seen your videos before and had leftover pasteurised milk as raw milk is not sold in Australia . I did mine in the Thermomix and it turned out beautifully. I'll be checking out some of your other recipes in the future.
You are so very welcome, Hayley!! Thank you for watching in Australia and thanks for trying this out. Speaking of Australia, I do have one Australian recipe you can check out if you want, for Honey Joys. Super easy, you may already know how to make them. Watch it here: czcams.com/video/pQRplldcq2k/video.html
What milk did you use? Just normal full cream? Did you have to add any more cream? I imagine it wouldn’t work with hilo 😅
@@BiancaH1120 Hi Babybee, I use full cream milk . It wasn't as stretchy but still came out great and has been fabulous. Last for ages as well.
You can buy cold pressed raw milk at supermarkets in Australia 👍
@@chucky6367 thank you. I will investigate
THANK you, so excited to try this.
You are welcome!
Thank you for teaching this method. Mozzarella is a favorite for sure.
You are very welcome! Here is another mozzarella video which shows the use of rennet and a few other techniques. It also shows how to add salt, and how to heat the curds in the whey instead of the microwave: czcams.com/video/05DTxYaH0YQ/video.html
Aw thanks so much! If I could make my own mozzarella I'd be in food heaven! Now I CAN try! thank you
Also, never knew what whey could be used for, so that's important too haha
You are very welcome! :)
This was excellent! Made it today and it was quite easy to do! Question, could you double the recipe? Thank for this video!
Awesome, glad you tried it! Yes you can double the recipe and use a gallon of milk instead. As long as you have a large enough pot to hold it. :) You shouldn't need to double the vinegar though, just use 8 to 10 tablespoons instead of 14.
Thank you for your presentation.
You are very welcome!
Great video, thanks. Am going to give it a try tomorrow.
Thank you!! Let me know how it turns out. :)
I've been good at making pizza from scratch making my own cheese to go with it will be a bonus will definitely do this if not today tomorrow!
Awesome!
So, I made this today. I used a gallon of whole milk from Costco (Pasteurized and Homogenized), and 3/4 cup white vinegar. I let it sit 20 minutes with the lid on after stirring in the vinegar for 30 seconds.
My curds were small, almost like Cottage Cheese or Ricotta. So as I squeezed it out, it was mostly sticking together, but still a bunch of small curds. I also put it in a fine mesh strainer to help it drain. I also added some sea salt at this point. I figured I was going to end up with Ricotta. However....
When I heated it up, it all kinda melted together, really smooth and shiny, and looked like it was going to be Mozzarella. Once I made the ball, I put it into ice water immediately. Maybe I should have done cold water first for 10 min, then ice water, like the instructions said. But it made a nice ball. However....
The final product was more like a firm cream cheese, and a little tart. Not bad, just not mozzarella. Maybe next time I'll try with citric acid and rennet. The final product was about 12 oz (from 1 gallon). Definitely an interesting process.
The issue is the Homogenized part. It needs to be raw milk or just plain pasteurized. If all you can get is the pasteurized and homogenized, you will probably need to use rennet and citric acid, like you mentioned trying. And the process will be a little different with rennet. You can just follow the steps on the little recipe that comes with the Rennet tablets. Good luck! making cheese at home is fun.
Hi Matt. I've talked with you before on a different name. TEA OR Tegina.
You are so sweet and I love your way of teaching. I'm old school and am 61 now. Been coming as far back as I remember. Standing in a chair.
Never made Mozzerella. And thought I would try.
Hello! Thank you! Give it a try sometime :)
Wow! Looks good. I am going to try. Thank you
Thank you!! You are very welcome. Let me know how it turns out. :)
Thank you so much, Matt! Wonderful recipe. The only thing, mine wasn't as stretchy as yours, but the taste is of mozzarella, indeed.
You are very welcome!! Did you heat it to 160F? That heat is what really helps it stretch.
Thank you for this!! I have a ton of white distilled vinegar and milk, and had no idea what I was going to do with it. I’m a fresh mozzarella FIEND. Gonna try this recipe this week!
You are welcome!! Let me know how it goes.
how did it go?
Wow first time trying this and easy success! Thanks for this recipe
Glad you tried it and liked it!