I don't have renant tablets can I use liquid vegetable or animal renant, and how much per gallon of milk. I also have raw milk, is that okay to use? How much salt? Easy to follow video, I'm making some tomorrow.
FinAlly made this tonight. I halved the recipe to cover my losses. I actually had success using just Kroger milk and Ball canning Citric acid. I got curd just by following directions but it took a lot of trips to the microwave to get it stretchy- even after the whey appeared gone. It finally worked when I really beared down and kneaded the crap out of it.
great video,the 1st. for me u made it look so easy.can't wait to try it on the grandson who is my cheese theif [lol]. looks reasonably priced as well. thank you.I didn't see when u used the salt though?
I know that this is an old video but I will ask anyway in hopes I will get a response. I followed your recipe for making the mozzarella but I could not get my cheese to come together, let alone stretch. It stayed at the consistency of cottage cheese. Used all freshly bough ingredients. Any idea what went wrong or where I messed up???? I did use 1/2 a tablet of rennet instead of a 1/4. Could that have made the difference? Thanks for any suggestions!!
My hopes flew away from the very beginning. I, either find some milk from the menonit (spelling??) people or there is no way I can be sure about the milk. Even it's expensive and it comes in glass bottles, which during summer are called grass fed, I can't be sure what temperature they use for pasteurization.
Thank you for this EXCELLENT! tutorial. I live in Richmond, VA, and the city adds chloramine as opposed to chlorine to the water, which seems to be spreading across the country. Purified water will not remove the chloramine, so we have to use spring water. There is also a dairy near here that provides raw milk, but only twice a month. I wonder if whole foods would have milk that is not ultra pasteurized? I do not have a source to get freshly-made moz. cheese, so I'm looking forward to trying this out — I'm also going to sub and watch your other videos. Best of everything for you and your family, Patricia
Oh my GOSH… so excited…. New to your channel, and down with a kidney stone, I am 'marathoning' thru your vids…. THIS is exciting… I have long been fascinated about cheese making and have just been a chicken to try….this gives me great hope to actually get in the game. I am loving your work kiddo… Fabulous job and your no nonsense down to earth 'voice' is so helpful. Thanks and you gained a lifelong fan… (p.s. MY dog is in the kitchen too!)
Thank you for your precise instructions, the what NOT to use was as important as what equipment to use. I struggled a bit getting it to stretch so I did pop it back in the microwave a couple more times. I have tried other recipes and I like yours the best!
Wow Noreen! I am just amazed at your channel. Every time I need a recipe or look for a video on a “how to”, there’s Noreen’s kitchen popping up! I’ve watched so many of your videos that I feel like your some kind of kitchen-wizard-auntie-lady. Lol, thanks for so many great videos 🙂
Hi, I love your channel, you aren't stern ….your just teach g us and stressing the important things we need to make not of so we don't fail!! 😊 I don't have a microwave ( got rid of it years ago after doing tons of research and found out how bad they are to our health). So how can I make this not using one? I have a dehydrator? Thanks in advance for any help! P.s. I have never even missed my microwave at all!!! 😊
Thank you so much for the informative video. I tried making mozzarella twice before without great results. Your video was so articulate and detailed that I'm willing to give it another shot. I really appreciate all the effort you put into helping others rediscover the joy of making things from scratch (ie: without preservatives, chemicals, etc.) .
I thought I wanted to make my own cheese but looking at this little bit of cheese, one can make with all that milk, I'll just go to IGA and pick up a pack of cheese 🤔. but I'm still going to give you a thumbs up