I was glad to hear your comments on lipase. I used it on a few cheeses until I tried the first one. I still have it in the freezer, but was pretty sure that I would never use it again.

@jmilkslinger

Жыл бұрын

Glad to know I'm not the only one!

@johnhowaniec5979

6 ай бұрын

It add that twang that feta needs i love it!

@papasmurf9146

6 ай бұрын

@@johnhowaniec5979 Feta is on my list of cheese I want to do ... based on your feedback, I'll try two versions: one with lipase and one without. Just need to find that unpasteurized goat milk.

@johnhowaniec5979

6 ай бұрын

@@papasmurf9146 use cow's milk the lipase will give you that goat milk twang.

love your family dynamic! and lol, "front left. front. front. left. front. left. left!" me when my brother helps me in the kitchen. your son's a sweetie for helping you film tho. 😄

I get such a kick out of your videos…💜💜

Love it

You make cooking fun!! ❤ 😂 I’ve just recently dared to make paneer cheese, next will be ricotta and then I’ll tackle that mozzarella, I ❤ cheese! Your pizza was so crispy underneath, so you have a really hot oven, or do you have thin dough?

I make mozzarella with my goat milk in the same manner. it is messy -- so I work the cheese in the sink. I like your work station that drops down from the usual 32" high countertop!

@jmilkslinger

3 ай бұрын

My husband built that! The idea was that it could be at an easier level for kneading bread. I don't actually use it for that, but I love having the lower level, just for anyhow...

Yall are a hoot!! Wonderful video!@

Really would like to know what percentage fat is that milk and are you using raw or just store bought

@jmilkslinger

3 ай бұрын

It's raw milk. I don't know what percentage fat. (I usually use full-fat, but our milk is lower full-fat because we're calf sharing and the mamas hold back the good stuff for the babies.)

Hello can you tell how much grams/kgs of mozerella cheese can be made with 10 liters of full cream milk thanks

@jmilkslinger

11 ай бұрын

About a pound of cheese per gallon of milk --- not sure what the conversion to g/kg is... Google does, though!☺

Can you please make a video of making the mozzarella with 2 ingredients which is using milk and vinegar

@jmilkslinger

6 ай бұрын

Noted!

Can you make ricotta from the mozzarella whey? Edit: I ask because I was told it depends on what kind of mozzarella, but was never told anything further than that.

@jmilkslinger

2 ай бұрын

With quick mozzarella (the kind that I make and that is acidified with citric acid): No, I don't think so. . . though I've never tried it. With slow mozzarella (the kind that is acidified with bacterial cultures): Yes.

@RedWolfRun

2 ай бұрын

@@jmilkslinger thank you so much! That really helps!

When you are finished making the cheese, can you use *that* whey to make ricotta? I'm specifically asking about the by product whey from this video. Thank you Lawrence

@jmilkslinger

10 ай бұрын

I have never tried it, and my understanding is that it wouldn't work because the cheese has been acidified with citric acid (as opposed to cheeses that are acidified with slower-acting cultures, like clabber).

I've tried and failed making mozzarella after watching this I'll give it another try! Ever press your mozzarella in cheese mold to where you can grate it?

@jmilkslinger

6 ай бұрын

I've never pressed mozzarella --- it grates fine (though a bit sloppily) once it's been chilled in a plastic container.

@johnhowaniec5979

6 ай бұрын

Ever made a red leicester that would be a good video..

@jmilkslinger

6 ай бұрын

@@johnhowaniec5979 Noted! (I made one a loooong time ago and it was quite good.)

@johnhowaniec5979

6 ай бұрын

@@jmilkslinger red leicester that's going to be my first cheese in my wheese cave lol! It will be here Monday found a deal on amazon.

Do the stretching in/over the sink.

@jmilkslinger

10 ай бұрын

Ha, good point! It would help, but only to a degree, because a lot of the drips happen as I transfer the bowl to the microwave. But yes --- I should definitely try that.

Hey Jennifer. Would you consider making another video showing how to make mozzarella using clabber and leaving out the stuff that tastes like vomit? 🤢 😅😂 I really want to make some with clabber and I don’t feel sure about the steps and details. Thank you for all you do. 😊

@jmilkslinger

4 ай бұрын

Yes, making a slower, clabber-cultured mozzarella is something I'd like to learn, but the times I've tried (though I can't remember if I used clabber as my culture), it didn't work. And problem is, right now I'm trying to slam through as much milk as possible in one go (and we may decide to milk a THIRD heifer cow, pant-pant) so I'm skipping all the small batch cheeses at the moment. But yes, one day! Making a note!

@ValidityJ

4 ай бұрын

​@jenniferjomurch maybe a video about the different animal milks and resources us city folks can implement to find raw milk?

I have goat milk and it turns out well with that too

forgot the lipase once, didn't seem to make a huge difference in the 2 gallon batch. i like the microwave version better.

Lol I love making mozzarella, my struggle is all the harder, pressed cheeses lol too many other steps that my brain checks out 🤷‍♀️

What are your thoughts on plant-based or microbial rennet? As a cheese maker, what is your opinion: would mozzarella be "real" mozzarella if you used those? (I'm not trying to be belligerent or trolling, I'm truly interested in your viewpoint.)

@jmilkslinger

9 ай бұрын

Yes, plant-based rennets are totally valid, as far as I'm aware! I've never used them, primarily because I've heard that they don't yield results that are very consistent. But I could be wrong!

@lawrencekellie

9 ай бұрын

@@jmilkslinger Jennifer Jo Murch wrong??? Please call 911 for me! Unbelievable. You just destroyed your revered status that I had of you. 🥸

Stretch it over a sheet pan so u don’t make a mess

I've tried to make mozzarella 3 times this weekand havent had success. It's hard and has no stretch. I've tried it with raw milk twice, then raw water buffalo milk and kefir. So I give up for now and will try a hard cheese like gouda or butterkäse. Ill try this recipe next week maybe. Lol

@jmilkslinger

3 ай бұрын

I'm impressed with your tenacity! Did you try this recipe? I've made a whole variety of mozzarella recipes over the years and some of the recipes that used to work for me now no longer work -- it's maddening! I've had consistent luck with this recipe, though....

@Erika70079

3 ай бұрын

@jenniferjomurch I haven't tried it yet as I just found it, and I'm trying to finish my way to kefir-y mozzarella curds. Lol, I am supposed to be making cheese this weekend with my buffalo dairy Farmer, so I will suggest this recipe. :)

This there a reason you can't Salt the Milk while it's still liquid? wouldn't that completely Salt much better?

@jmilkslinger

8 ай бұрын

As I understand it, adding salt to the milk would stop the culturing process and prevent the curd from developing properly, thus altering the texture of the final cheese. But you could always run an experiment to see what, exactly, the differences would be!

Why did I only get one lb. Of cheese from my 2 gal. Of milk???

@jmilkslinger

5 күн бұрын

It could be a number of factors, such as the protein/calcium levels in the milk or how the curds were handled in the making process. Sometimes I get a low yield and other times it's pretty high. Home cheesemaking has lots of variables!

Just watched another video saying to make sure the milk is chilled. Who knows.

You know, if you made this mozzarella cultured, you would have to listen to Mozart, Bach, Beethoven, etc., while you ate it!!😉

@jmilkslinger

9 ай бұрын

Haha! You crack me up.

@lawrencekellie

9 ай бұрын

@@jmilkslinger As Sgt. Friday would say, 'Just the facts, Maam. Just the facts.'

I ran across this kzread.info/dash/bejne/fa2hqrGtodTMn9o.html , Have you tried making Moz this way?

@jmilkslinger

10 ай бұрын

Nope! Have you? (It seems more like paneer than mozz, though...)

@lawrencekellie

10 ай бұрын

@@jmilkslinger No. I just ran into the idea.

Talking way too fast

@jmilkslinger

9 күн бұрын

I'm sorry! I do tend to have a motor mouth. (If it helps any, you can adjust the settings to make the video play slower...)