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: kzread.info/dash/bejne/Yml4ttqSkauWibQ.html

@bigg368

Жыл бұрын

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?

@inthekitchenwithmatt

Жыл бұрын

@@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.

@bigg368

Жыл бұрын

@@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.

@inthekitchenwithmatt

Жыл бұрын

@@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.

@bigg368

Жыл бұрын

@@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!

@inthekitchenwithmatt

2 ай бұрын

Awesome!! And thank you!

BLESSED are the cheese makers!

@inthekitchenwithmatt

Жыл бұрын

Thanks!

@gorgonzola8084

9 күн бұрын

The Netherlands greets you

@buckfuhtt2083

7 күн бұрын

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..

Finally a cook who also gives the European Units so we can understand better

@inthekitchenwithmatt

Жыл бұрын

You are welcome!

@BrightStar-bz5oj

2 ай бұрын

Why be so dumb? You're google right It doesn't cost you anything to search up on there Lmao

@sparkeyjones6261

Ай бұрын

Don't you mean international units?

@bca-biciclindcuaxel7527

6 күн бұрын

@@sparkeyjones6261 The Internation Unit System was invented by Europeans.

This video has helped me through 2 failed relationships, one heartbreak and a miscarriage. Thank you Matt and bless you!

@inthekitchenwithmatt

2 ай бұрын

You are welcome! Sorry to hear about those things happening to you.

@John-lc2lz

2 ай бұрын

🙏❤

@stizelswik3694

Ай бұрын

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!

@inthekitchenwithmatt

2 жыл бұрын

Yes!! It goes great in bread!

@Louis-op4zj

Жыл бұрын

This comment may have just changed my bread game

@kevinsantascott3688

Жыл бұрын

I add powdered milk in bread all the time. Makes great toast.

@catpaw8846

Жыл бұрын

Im so glad I scroll the comment section 😆💞

@nemo118

Жыл бұрын

Can you share your recipe I'd love to try

Whey/buttermilk is EXCELLENT for tenderizing meat! Helps make the most moist chicken ever. Also good to make waffles/bread.

@inthekitchenwithmatt

2 жыл бұрын

Yes! Lots of uses for the leftover whey.

@simonesmit6708

2 жыл бұрын

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.

@billhill1943

2 жыл бұрын

TY, Lynn.

@norskibull2.021

2 жыл бұрын

@@simonesmit6708 doesn’t the acidity kill the plants

@simonesmit6708

2 жыл бұрын

@@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.

Great video. No annoying music. Love it! Awesome easy recipe I can’t wait to try. ☺️

@inthekitchenwithmatt

4 ай бұрын

Thank you!! Yes please give it a try and let me know how it turns out and if you run into any issues.

@smartcar05

2 ай бұрын

It doesn't work

@inthekitchenwithmatt

2 ай бұрын

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

@who7056

Ай бұрын

@@inthekitchenwithmattI surely will. Thanks, Matt! Sorry for late response. ☺️

@inthekitchenwithmatt

Ай бұрын

You are welcome and no worries!@@who7056

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!

@inthekitchenwithmatt

11 ай бұрын

Awesome, Leslie! Glad you had success with this recipe. :) :) You are welcome!

@user-th4xw9do6f

15 күн бұрын

Looks very doable. Question would it be worth while switching up different types of vinegar or would that ruin the cheese?

Awesome. Tomatoes and basil grown from seed, home made sourdough and now home made mozzarella. Fantastico ❣️

@inthekitchenwithmatt

2 жыл бұрын

Thank you! Yes!! And drizzle on a little balsamic vinegar. So yummy!

@cv8683

2 жыл бұрын

Yeah i made a margarita pizza like that .

@Sky-Child

Жыл бұрын

La dolce vita!

@AnaIstat-mz9ph

4 ай бұрын

Получилось фантастика это точно,но не моцарелла и даже рядом не лежал

Don’t know where I went wrong. It turned out to be the best cream cheese I ever ate instead of mozzarella cheese

@inthekitchenwithmatt

Жыл бұрын

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! :)

@carmencaliz9034

Жыл бұрын

I got cream cheese too

@rikirex2162

Жыл бұрын

@@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)

@TillyC7

Жыл бұрын

Same

@Singh_Finland

Жыл бұрын

Oh accidently you have a new invention

Watching form Liberia. I really appreciate you for teaching me how to make my own cheese. Thanks God bless you and More Grace.

@inthekitchenwithmatt

10 ай бұрын

Thanks for watching in Liberia! And you are 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!

@ChocolateBoxCottage

Жыл бұрын

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

@kevinlee6580

Жыл бұрын

@@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

@inthekitchenwithmatt

Жыл бұрын

Awesome, Kevin!! Yeah salt definitely improves the flavor.

@castlequay2327

8 ай бұрын

will the vinegar harm the plants if i use the whey in the garden?

@Muljinn

2 ай бұрын

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.

@inthekitchenwithmatt

2 жыл бұрын

Yep fairly similar to paneer, pretty cool how just altering a few steps but using pretty much the same recipe can give different results!

@fishfire_2999

2 жыл бұрын

@@inthekitchenwithmatt Good stuff

@inthekitchenwithmatt

2 жыл бұрын

@@fishfire_2999 Thanks!

@globalwarmhugs7741

2 жыл бұрын

Ah!!! I love Palak Paneer. I can make it at home now. Thanks for the idea, friend.

@cjcc-anwhjmpastorjamesm.mc4725

2 жыл бұрын

@@inthekitchenwithmatt I'm

😯 Never knew it could be so simple! Thanks Matt, another one to try out! How exciting!

@inthekitchenwithmatt

2 жыл бұрын

You are very welcome!! :)

@cleanmyshortsdavidtrucchio4502

10 ай бұрын

How did it come out. I'm looking for someone here to confirm it worked😂😂😂

@gabbimariecooking

10 ай бұрын

@@cleanmyshortsdavidtrucchio4502 It's unfortunately still on my list to do! haha

@cleanmyshortsdavidtrucchio4502

10 ай бұрын

@@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

Thanks for the comprehensive demo. Greetings from Granada, Spain!

@inthekitchenwithmatt

2 ай бұрын

You are very welcome! Thanks for watching!

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

@inthekitchenwithmatt

3 ай бұрын

Awesome!! Glad you gave it a try and had fun making it!! You are very welcome :)

@theclimbingchef

Ай бұрын

Oh wow! That's a nice treat!

It looks easy to make and good taste, thank you for sharing

@inthekitchenwithmatt

2 жыл бұрын

Thank you and you are welcome!

Hi Matt, thank you so much for sharing your recipe, I'll definitely will be trying this easy and delicious recipe.

@inthekitchenwithmatt

2 жыл бұрын

You are very welcome, Farida!

@buarititiku2095

2 жыл бұрын

Thank you I will try your recipe

This is definitive! I love all the helpful tips like microwaving! Thanks for putting it simply!

@inthekitchenwithmatt

11 ай бұрын

Thanks and you are welcome!!

Thank you so much for sharing this video ! It’s really great 😊

@inthekitchenwithmatt

Жыл бұрын

You are welcome! Thanks for watching and commenting!

Great video, well done! Informative and to the point! Thank you!

@inthekitchenwithmatt

2 жыл бұрын

Thank you so much!

I really like the way you explained everything unlike other videos that I watched… I’m definitely going to try this

@inthekitchenwithmatt

4 ай бұрын

Thanks!

Thank you for this great video! It’s cool how you go into all the details. You rock!

@inthekitchenwithmatt

Жыл бұрын

You are welcome, and thank you!!

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!!!!!

@inthekitchenwithmatt

Ай бұрын

Awesome! Glad you tried it and liked it!! :)

@denisev1409

Ай бұрын

@inthekitchenwithmatt me too! Lol I was intimidated by it at first but your video was very clear and easy to follow 😄

@inthekitchenwithmatt

Ай бұрын

Awesome! :) @@denisev1409

@MariaDominguez-bl1ef

13 күн бұрын

Did you use raw or pasteurized milk?

@denisev1409

12 күн бұрын

​@@MariaDominguez-bl1ef i used pasteurized milk from the store. Just stay away from ultra pasteurized

Omg I can’t believe how easy this was to make. Thanks for sharing this.

@inthekitchenwithmatt

2 жыл бұрын

You are very welcome, Carlos!!

Cool, never thought making cheese at home with 2 ingredients was achievable. On my list to try this for sure. Thanks Matt!

@inthekitchenwithmatt

2 жыл бұрын

You are welcome, Joy!! Yeah it is pretty remarkable actually that you can make cheese with just those ingredients!

@kush_lover

5 ай бұрын

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.

I just finished making it and it turned out amazing! Cannot wait to eat it tomorrow! Thank you so much.

@inthekitchenwithmatt

25 күн бұрын

Awesome! Glad you made it. You are welcome!

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.

@inthekitchenwithmatt

Жыл бұрын

Hello! Thank you! Give it a try sometime :)

This can be good for a lot of different recipes. Thanks for sharing this

@inthekitchenwithmatt

2 жыл бұрын

You are very welcome! :)

Really cool and simple. I'm going to have to try this for my homemade pizzas. thanks for sharing.

@inthekitchenwithmatt

2 жыл бұрын

You are welcome! Let me know how it goes.

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!

@inthekitchenwithmatt

10 ай бұрын

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 kzread.info/dash/bejne/Yml4ttqSkauWibQ.html And compare and see which you like better.

Thank you Matt! You make it so easy! I will give this a try very soon!

@inthekitchenwithmatt

4 ай бұрын

You are very 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.

@inthekitchenwithmatt

2 жыл бұрын

You are welcome!

Watching from South Africa,I can't wait to try this recipe

@inthekitchenwithmatt

8 ай бұрын

Awesome!!

Loved this!! Thanks for posting it.

@inthekitchenwithmatt

Жыл бұрын

Thank you! You are welcome!

Im learning do much about making cheese, yogurt, butter, at home i love how i can just make it at home

@inthekitchenwithmatt

Жыл бұрын

Right?? so fun to make that stuff at home!

Oh my gosh! Thank you for this. Easy instructions, that you perfectly described. You earned yourself a new subscriber!

@inthekitchenwithmatt

Жыл бұрын

You are so very welcome! And thank you!! :) :)

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.

@inthekitchenwithmatt

Жыл бұрын

Hurray! Glad you tried it and were successful. :) :)

@AnaIstat-mz9ph

4 ай бұрын

B S

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!

@inthekitchenwithmatt

9 сағат бұрын

AWESOME!! Glad you gave it a try and liked it. You are very welcome! And thanks for watching!

Perfect. I tried a Nona’s recipe, but yours works so much better. Thanks

@inthekitchenwithmatt

Жыл бұрын

You are so very welcome! :)

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.

@inthekitchenwithmatt

8 ай бұрын

Yep you can definitely make ricotta with the whey :)

@user-gt4dy7ob9k

4 ай бұрын

@@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?

@inthekitchenwithmatt

4 ай бұрын

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 kzread.info/dash/bejne/Yml4ttqSkauWibQ.html@@user-gt4dy7ob9k

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!

@inthekitchenwithmatt

Жыл бұрын

Awesome!! Glad you tried it out and liked it! :)

@cleanmyshortsdavidtrucchio4502

10 ай бұрын

Was it tasty and delicious???😎🙏

@bigpoppasmurf

10 ай бұрын

@cleanmyshortsdavidtrucchio4502 honestly i wouldn't make it again. The vinegar becomes the overbearing flavor.

@inthekitchenwithmatt

10 ай бұрын

@@bigpoppasmurf If you make it correctly there shouldn't be any vinegar flavor. What vinegar did you use?

@bigpoppasmurf

10 ай бұрын

​@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.

Tq 😊 Matt for sharing simple and easy ❤

@inthekitchenwithmatt

2 ай бұрын

You are welcome!

This whey is awesome to make bread! thank you for the recipe!

@inthekitchenwithmatt

3 ай бұрын

Indeed it is and you are welcome!

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.

@inthekitchenwithmatt

Жыл бұрын

you are welcome!! If you like making homemade pizza give this dough recipe a try sometime kzread.info/dash/bejne/YoV-rtyan5i6Y7Q.html

Matt, you have a lovely way of explaining things in such a simple way and provide information without overloading me with chemistry! Thank you!!!!!!

@inthekitchenwithmatt

Жыл бұрын

You are very welcome!! :)

Thank you this was an easy and fun recipe. I will be trying it out!

@inthekitchenwithmatt

Жыл бұрын

You are welcome! :)

Thanks for the video. Excellent results

@inthekitchenwithmatt

Жыл бұрын

You are welcome!

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!

@inthekitchenwithmatt

Жыл бұрын

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! :)

love that he takes the time to say also the litres and celsius number super nice guy

@inthekitchenwithmatt

2 жыл бұрын

Thanks!

I used whole milk and this method and it's amazing! Thanks so much for the education! Excellent step by step!

@inthekitchenwithmatt

10 ай бұрын

So glad you like it! You are welcome!

Love it definitely will try it

@inthekitchenwithmatt

8 ай бұрын

Great!! Let me know how it goes

I watched other people and I have to say I liked your method the best 😊

@inthekitchenwithmatt

7 ай бұрын

Thanks so much, I really appreciate it!

Wowww this looks amaizing 👏 I'm going to try this today

@inthekitchenwithmatt

2 жыл бұрын

Thank you!

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.

@inthekitchenwithmatt

Жыл бұрын

You are welcome! I am glad the information was helpful.

That looks so beautiful. Can't believe how much stretch it has too. Going to try this really soon...

@inthekitchenwithmatt

Жыл бұрын

Thanks!

thank you Matt. After watching so many vids on making mozzarella cheese, yours is the method for me.

@inthekitchenwithmatt

2 жыл бұрын

You are welcome, Todd! If you want to see the traditional method watch this video kzread.info/dash/bejne/qZWc1peefbDThdo.html (but instead of using milk powder use whole milk/raw milk)

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!

@inthekitchenwithmatt

8 ай бұрын

You are welcome!! Awesome have fun and let me know how it turns out.

Excellent instructions

@inthekitchenwithmatt

5 ай бұрын

Thanks so much!!

This recipe looks so easy. I can’t wait until I try it. Blessings!

@inthekitchenwithmatt

2 ай бұрын

Thanks!! Let me know how it goes once you try it.

I made it today. It works !! delicious 😋😋

@inthekitchenwithmatt

2 жыл бұрын

Glad you tried it and liked it! :) :)

@TheWhisleblower

2 жыл бұрын

Where do you get the free milk?

Great job! Thank you very much! Thought you could get more cheese out of all that!

@inthekitchenwithmatt

2 жыл бұрын

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. :)

thank you for sharing the recipe.

@inthekitchenwithmatt

7 ай бұрын

You are very welcome!

Lovely! And I love that you gave tips on how to use the leftover whey!

@inthekitchenwithmatt

Жыл бұрын

Thank you!! There are even more things you can do with the whey as well, one of which is make ricotta cheese from it! :)

@ninajones256

Жыл бұрын

@@inthekitchenwithmatt HOW.

@inthekitchenwithmatt

Жыл бұрын

@@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.

Perfect timing, I getting back into cheese making

@inthekitchenwithmatt

2 жыл бұрын

Awesome! :)

Just tried it... it was excellent 👌

@inthekitchenwithmatt

7 ай бұрын

Awesome! Glad you liked it!

This video is invaluable, thanks a ton Matt!

@inthekitchenwithmatt

10 ай бұрын

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. kzread.info/dash/bejne/Yml4ttqSkauWibQ.html

Thanx for that well explained & done. Appreciated

@inthekitchenwithmatt

5 ай бұрын

You are welcome and thank you!

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!

@inthekitchenwithmatt

2 жыл бұрын

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 kzread.info/dash/bejne/qZWc1peefbDThdo.html minus the milk powder. haha although it is pretty cool that you can make cheese from powdered milk.

That was very easy thank you for your help on making mozzarella cheese at home 😊

@inthekitchenwithmatt

2 жыл бұрын

You are welcome!! :) :) :)

Thank you for that. Also, the uses for the whey were a bonus! ❤ I will be using this recipe.

@inthekitchenwithmatt

9 ай бұрын

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 kzread.info/dash/bejne/Yml4ttqSkauWibQ.html If all you have is homogenized milk, then I recommend following this other recipe.

Thank you for your presentation.

@inthekitchenwithmatt

Жыл бұрын

You are very 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

@inthekitchenwithmatt

2 ай бұрын

That is awesome!! So glad you gave it a try and liked it!! What milk did you use?

Wow! Only 2 ingredients, I love it! And so easy to make, thanks Matt 👍

@inthekitchenwithmatt

2 жыл бұрын

You are welcome, Bonita!! :)

@kacywhite

2 жыл бұрын

Watched on where she added powdered garlic salt n sugar!! Weird!! Lol

@kacywhite

2 жыл бұрын

@@inthekitchenwithmatt Wonder if you can do it again so milk isn’t wasted ???

@inthekitchenwithmatt

2 жыл бұрын

@@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.

@inthekitchenwithmatt

2 жыл бұрын

@@kacywhite Who added that?

Lovely video, thank you❤️ your explanations are really good and your video made me somehow really happy.🥰

@inthekitchenwithmatt

Жыл бұрын

Thank you so much! :)

Excellent video very informative I enjoyed it and I'm going to try it thanks again

@inthekitchenwithmatt

Жыл бұрын

Thank you! You are welcome!

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!

@inthekitchenwithmatt

2 жыл бұрын

You are very welcome, Terry!! :) Glad you watched it and liked it.

That's awesome, thanks for sharing. I'll definitely give this a try. Cheese is ridiculously expensive in Canada.

@inthekitchenwithmatt

2 жыл бұрын

Thank you! You are welcome! :) :)

Thank you! Amazing recipe

@inthekitchenwithmatt

Жыл бұрын

You are very welcome! :)

THANK you, so excited to try this.

@inthekitchenwithmatt

10 ай бұрын

You are welcome!

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 😊

@inthekitchenwithmatt

7 ай бұрын

Glad you tried it! :)

wow, I love Mozzarella Cheese. I look forward to making this. Tracey from Austin Texas😍😍

@inthekitchenwithmatt

Жыл бұрын

Good luck!!

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! 🇺🇸👏👏👏👏

@inthekitchenwithmatt

2 ай бұрын

You are welcome and thank you!

Going to do this as a family together! My kids aren’t little but we love doing crazy things!!! Thank you! ❤

@inthekitchenwithmatt

Ай бұрын

Awesome! Let me know how it turns out and if you run into any issues. You are welcome!

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!!!

@inthekitchenwithmatt

2 жыл бұрын

Thank you so much, Ceci! I am happy you gave it a try and liked it. :)

Thank you for sharing your repeat 30-second microwave technique. You saved my cheese! 👍

@inthekitchenwithmatt

2 жыл бұрын

You are welcome!!! Glad it was helpful.

@billhill1943

2 жыл бұрын

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.

Going to try this tomorrow. Thank you so much! 😊

@inthekitchenwithmatt

6 ай бұрын

Awesome! You are welcome!

Thank you for adding the metric measurements

@inthekitchenwithmatt

10 ай бұрын

You are welcome!

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!

@inthekitchenwithmatt

Жыл бұрын

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!

@nilgun4

Жыл бұрын

@@inthekitchenwithmatt Türkçe altyazılı lütfen 🙏🏻 ❤

This was excellent! Made it today and it was quite easy to do! Question, could you double the recipe? Thank for this video!

@inthekitchenwithmatt

Жыл бұрын

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.

Amazing! Thank you from New Zealand. And the fact that you can make ricotta from the leftover whey too!

@inthekitchenwithmatt

Жыл бұрын

Thank you and you are welcome! Yes, ricotta is another use for the whey, so many things you can do with the whey.

Bless you!! Can't wait to try this out

@inthekitchenwithmatt

Жыл бұрын

Thank you! :) Good luck!

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:)

@inthekitchenwithmatt

Жыл бұрын

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.

@codyifland

Жыл бұрын

This didn’t work for my fresh goats milk. There were just about no curds.

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!

@inthekitchenwithmatt

Жыл бұрын

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 :)

Thank you for teaching this method. Mozzarella is a favorite for sure.

@inthekitchenwithmatt

4 ай бұрын

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: kzread.info/dash/bejne/Yml4ttqSkauWibQ.html

Thank you for sharing. It was enjoyable. ❤❤❤❤❤❤

@inthekitchenwithmatt

Жыл бұрын

You are very welcome! :)

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!

@inthekitchenwithmatt

Жыл бұрын

Awesome!

I am amazed how exciting this is. Why does no one pour it through a colander or cheesecloth lined colander, I'm worried for lost curds!

@inthekitchenwithmatt

2 жыл бұрын

You can certainly do that. But there was no loss of curds, it is pretty easy to find all the curds. I show the cheesecloth in this other cheese video :) kzread.info/dash/bejne/qZWc1peefbDThdo.html

@mainemermaid6596

2 жыл бұрын

@@inthekitchenwithmatt I thought that we're supposed to add a tsp of salt. Is that something you've heard of? Thanks so much. 💜

@inthekitchenwithmatt

2 жыл бұрын

@@mainemermaid6596 Yes you can add salt but 1 tsp is "whey" too much for this amount of cheese, haha, see what I did there. Only add about 1/4 of a tsp during the stretching/melting phase.

@kimd822

2 жыл бұрын

I was going to ask the same thing lol

@lauraclements2308

2 жыл бұрын

I'll use a cheesecloth.

Excellent! Thank you!

@inthekitchenwithmatt

11 ай бұрын

You are welcome, John!