30 Minute Homemade Fresh Mozzarella Cheese

I have buffalo milk cuz I live near a farm. It's fantastic.

❤OMG!!! The Secret's out! I won't be paying $8 for little punet with one ball of mozzarella in it anymore, I am making some right now! I wish I had a cow...

How much cheese does it yield ?

ხალხო ეს სულგუნია თუ მელანდება 😂

I’m so hungry now

Traditional Italian mozzarella uses goats milk. Yes, it makes a difference.

How much mozzarella do you end up with from a gallon of milk?

an I sub apple cider vinegar for the citric acid? If so, how much ACV to add?

Have you ever tried using plant based rennet?

Curious what peoples opinions are for storage. in the video he says to wrap in plastic wrap. Is it not better to store in a container submerged in whey? what are the PROS/CONS?

Will this melt over pizza?

I have tried this recipe but for some reason the cheese curdled and did not stretch. Where did I go wrong ?

Imagine the first time anybody discovered simple cheese. I think it happened with roman soldiers using sheep stomach to hold raw milk. That discovery must have been like magic.

Can you use lactose free milk?

No chance they will last three days! Not with me in the house. Yum

i e mastered making the cheese. my problem is after its made and i store it in the fridge, it becomes very very sticky. sticks to the glass bowl and my hands. it doesnt want to solidify.

Your recipe doesn't work

Do burrata

I just heat up the milk and put vinegar I keep putting it till all the milk turns a different color

It can't be that easy

Dood!
Just a few easy steps from burrata!

Can you substitute vegetable rennet?

Gosh, you make it look so easy. Will gather my courage to make this.

Why do waste my time using the Buffalo mozzarella title and then use cow milk. You really are a retard

You should make soap, like Dr squach soap. Cold process, lye soap. Fight club soap. Lard soap. It’s just like cooking!

I tried today but unfortunately came up ricotta!!!
Very disappointed ☹️ I wonder why?
The milk was homogenized y pastorized maybe I counted too slow until 15 when I added the rennet?
Any advice?

Can i use cow milk? Like directly from cow😅?

I've halved all the amounts to try with half a gallon of milk. I'm at the 5 minute mark after adding the rennet and it's still liquid. I'm letting it sit for another 5 minutes but I'm now I'm wondering if it was a fair assumption that I could halve all the ingredients. Should I have used more rennet?

Can you do this with milk thats gone bad or only with fresh milk?

Fresh mozzarella isn't buffelmozzarella.
Buffelmozzarella is always made with buffola milk.

Can you freeze it?

Can you make this with lactose free milk

Fantastic!

Can you make a video on how to make Burrata cheese?

OK, love the videos BUUUUUT unless you own a cow how is this feasible

Thanks!

Howda

Would the mozzarella potentially be better if made with raw milk or jersey cow milk?

thanks for being physically jacked without being a jerk

Has anyone used this on pizza?

Me “yeah let me make some cheese”
Also me “I have no idea what any of those ingredients aside from milk is”

I cannot get this to work! Ive gone through 3 gallons of milk now and the curd never comes together. Its always very fragile when cutting and as I gently stir during the heat-up to 105° it just disintegrates. Best i can get is like something between a cottage cheese and creme fraiche consistency.

I just bought 2 gallons of raw milk at a local whole foods store for $10 each so maybe that will make the difference. It sure as hell better considering the price.

Mine definitely didn’t come out like yours. Might need to buy a new thermometer and we didn't dissolve the salt so definitely need to do that next time haha. Oops.

Does it melt like store bought mozzarella?

Delicious!

Actually, fresh mozzarella is often made from bufala, not buffalo. Bufala is in the gnu family.

I have honestly always wanted to do that - you make it look so easy!

A JOJO REFERENCE???????????????

No link for citric acid!