Simple Mozzarella Recipe

[zeeya1000]

wow.... ill make it for sure... thanx a lot...

[MrSkullpic]

cheese cloth works much bedder

[hlstarkey]

I am doing something wrong. I follow the video to a T and it ends up with really fine curds and just a pile of mush...what could I be doing wrong?

[iwatcher69]

for a gallon of milk you get what about 8 ounces?

[Peacelove110]

@libzkie fuck

[thebremenpwner]

Theres such thing as buffalo milk? I thought buffalo milk was buffalo sperm lol

[Cutchswife]

Tip: Retain a little whey so that the cheese doesn't dry out. Excellent vid thanks

[kisayne]

You can make ricotta out of the way by adding more milk and reheating  and adding vinegar, look up ricotta made from whey on you tube......

[MeDmAnQcA]

Buffalo milk makes the best mozzarella!

[commandercole]

great vid man!

thanks, im now makeing a cheese company!!!!

[MadSativa]

microwave !! NOOO



[TheodorMorell]

No way this was almost 30 minutes,

sorry just sayin

[brossmart]

Just the music sucks !!

[watchingobserversee]

Great Video man. Inspiring!



[loveearoma]

loved ur vid but can we use anythng else instead of rennet . thanks

[mrmkurtz]

@libzkie You are totally correct - hygiene is absolutely the most important thing when making fresh food to feed your family. Ironically the 'wetness' you see on the board when the cheese is being kneaded is from.... wait for it.... washing it off

[mrmkurtz]

@libzkie That's a great point! You know, the next time I made the recipe I did just that, but I personally found that using cheesecloth was a lot more work. Maybe it was the cloth that I had, or the fact that I wasn't used to it, but I found that it took a lot longer to squeeze out the water with the cloth than it did by hand - especially if you wanted a moister cheese. Stupid as you think I may be, it just is easier doing it by hand in some cases...

[angelcarnivore]

What about lemon juice as a citric acid?

[mrmkurtz]

@angelcarnivore I'm no expert at making cheese, but my understanding is that you can use lemon juice as the acid in the process. I'd recommend searching for "substituting lemon juice for citric acid when making cheese" and seeing what comes up.

[gearoidmocathain]

piano music in the backgroud drove me insane!! I'm gone! guess i'll never know how to make a mozzarella chees

[mrmkurtz]

@gearoidmocathain , Sorry that the music drove you nuts, I was just using some of the tracks that came with iMovie and I thought that just having me talk with no background sounded a little spare. If you have some suggestions for better background music I'd love to try it out.

[zanboor001]

I tried it several times and for some reason the curd never got together to form mozzarella, I never got it to be elastic no matter what I did. what am i doing wrong??????????????????

[liquidus2172]

@zanboor001 same here!!! :(

[mrmkurtz]

@zanboor001 I had had the same thing happen once, and what I did was to microwave it again for shorter periods of time until it becomes elastic.

[gllogja100]

can i use lemon instead ?

[gllogja100]

can i only use renet,cause where i came from cant find citrik acid :)

[missmisyar]

sir can i use tartaric acid?

[itisblart]

You can also get rennet made from plant enzymes if you don't want to use the traditional type.

[backyardsounds]

Behold, the power of cheese.

[koolkol009]

what is rennet? pork intestine and why is it used? can't we have substitute?

[backyardsounds]

@koolkol009 Rennet is an enzyme that causes the curds to separate from the whey. No, it's not pork intestine. You can buy it at any grocery store in vegetable form under the name brand of "Junket".

[koolkol009]

@backyardsounds sorry meant it is extracted from pork intestine as an enzyme and if so I can not eat it.But thanks for the info!

[backyardsounds]

@koolkol009 Originally, rennet (and in some cases now) was made from the enzyme in a calf's stomach (NEVER a pig!). Supposedly the discovery of cheese was when they stored milk in a young calf's stomach. Discovering the milk separated, it was like 'magic' - wwooooo! LOL

[Jessiesmessys]

I love you. Thank you for taking the scary out of mozzerella making. I am totally going to try this. Thank you so much!

[totey0099]

Thanks for the video i loved it!

[itisblart]

Great job! This is the best cheese making video I've seen on YouTube so far

[thebrewhausonlione]

Mate, all the trash talk aside I loved the video. I'm getting a cheese making kit this xmas, and this was a nice introduction! Loved your video too btw.

Greetz from down under!

[mrmkurtz]

@thebrewhausonlione Cheers! Hope the Xmas cheese making worked out. There's nothing quite like the fresh stuff :¬D)

[agentjucey]

thumbs up just for eating...great video man!!!!!i love it

[spacemann85]

How different is this from the fresh buffalo mozzarella? BTW Nice video. Thank you.

[gutgetter]

thank you, thank you, thank you! made it look easy and fun. just made ricotta and i was blown away. mozzarella this weekend.best video ive seen for a step by step how to make mozzarella. btw you can also just add the same water back to the cheese insted of the microwave. just bring the water to a biol and poor a small amount to the cheese

[jevchance]

Thanks for the video, best mozz video I've seen on Youtube.

[TheMegaSlap]

@theMrjraducal he said 1 1/2 tablespoons, but in the caption below it said teaspoons

[mrmkurtz]

@TheMegaSlap Yup that's my bad - teaspoons as shown in the caption is correct. I didn't realize until I was editing the video that I said the wrong measurement,,,

[theMrjradical]

Nevermind, I just noticed correction. By the way, this is the most straight forward recipe I have viewed yet (and I've viewed and tried dozens!)

[theMrjradical]

Are you sure you don't mean 1.5 teaspoons of citric acid? 1.5 teaspoons will usually curdle a gallon of milk right away, I think 1.5 tablespoons would make sour cheese.

[gdcat777]

One can also make really great soft bread with the whey in place of the water in a recipe. Just store it in the fridge. Don't throw the whey away.

[shadeclark]

Awsome

[mahdimaktabdar]

Best video ... Good job man

[buenkarma3]

hello I have a question you can change the lemon juice, citric acid if so how much

i live in spain now

[nicovl]

All this effort to make fresh mozzarella and then you use a freaking microwave? What is that about?

[mrmkurtz]

@nicovl Well, that's kind of the point of this recipe - I had no idea until I tried it out that it would be so easy to do and so quick to do. The microwave is simply a quick and easy way to heat it up until it becomes this awesome mass of mozzarella - I make no claims that this is a 'traditional' way of making it - but try it out, the end result is awesome

[cklavender]

Hi, I just watched your video and loved it. You make it look so easy! ;-) However, I do have a question. My question for you is, would it not be better to add the salt or herbs in the beginning with the milk when you are still warming it up? Or would the recipe then turnout a flop? Regards ~ Cindy

[mrmkurtz]

@cklavender So sorry for not replying earlier - I honestly thought that only my family would be looking at these videos :¬D). Apparently from what I've read, the best approach is to add the salt or herbs at the end, which would preserve the freshness of the flavours - I have no idea if this is true or not as I haven't tried it before, but I've never gone wrong doing it after...

[sienalaurel]

The best video I've seen yet for making mozzarella from scratch! Great job