How To Make Mozzarella Cheese ~ Homemade Mozzarella Recipe Demo ~ Full Length ~ Noreen’s Kitchen

How To Make Mozzarella Cheese ~ Homemade Mozzarella Recipe Demo ~ Full Length ~  Noreen’s Kitchen

Hi, everyone. I’m Noreen and welcome to my kitchen [and] today. I’m going to show you how to [make] mozzarella cheese cross your fingers Let’s see how we do this Okay to get started. I’m going to go over [the] ingredients And I’m going to go over the equipment because it’s really important first off You’re going to need one gallon of whole milk that is non ultra pasteurized And you’re going to need to get it from a reputable source If you have a local dairy that’s awesome the milk cannot be pasteurized Beyond 172 degrees Week, and it should be ultra Fresh this milk I’ve made cheese with this week, so I know that it’s going to be good and fresh pasteurize not ultra pasteurized not ultra pasteurized and If you’re buying organic milk in the grocery store, that is ultra pasteurized do not use that it will not work I guarantee you it will not work. You’re going to need purified water. You’re going to need a Rennet half of a rennet tablet, and this is a special Rennet You can get this from new England [cheese-making] company. They can be found at cheese-making calm, and we are using today [Rickey] [Carroll’s] recipe and instruction for making mozzarella cheese Her recipe calls for a quarter of a rennet tablet however I have made enough of this with this particular milk to know That mine takes a half a tablet, and I have a teaspoon of citric acid This is Non-Gmo Citric acid because citric acid is derived from corn This is also available from [cheese-making] [calm] these ingredients are very [inexpensive] you can actually get a [cheese-making] kit from them But I really you know it comes with some other stuff in it You’re also got any an instant-read thermometer whether it’s digital or standard please make sure it’s calibrated properly so [that] you know that the temperature that you’re reading is the temperature of the milk and Later you’re going to need some salt. I’m going to use my himalayan pink salt as far as equipment stainless steel or glass Okay, you want to stainless steel pot. Do not use aluminum? do not use enamel use stainless steel and You’re going to want to make [sure] it has a nice heavy bottom I have a stainless steel bowl when we drain things I have a stainless steel colander again from we drain things and I have a glass measuring cup because we’re going to Heat the curd after it’s set and we’re going to heat it in the microwave until it comes up to temperature This is the easiest way to do this type of mozzarella [you’re] also going to need a stainless steel slotted spoon. Do not use plastic. Do not use wood also the reason that we use purified water is because Chlorinated tap water will kill this run it and your cheese will fail every time So we’re going to move over to the stove and we’re going to get started Hey, we’re going to get started here. I have dissolved The Citric acid [in] about a quarter cup of purified water You can use distilled water just don’t use tap water you don’t want you men to make sure there’s no chlorine anywhere near it, okay so Now what we’re going to do is we’re going to just Pour this in here and stir it for about [thirty] seconds before we put the heat on So all we’re going to do now is we’re going to sit here And we’re going to stir this until it comes up to 90 degrees. I’m going to go and I’m going to just continue Tending my milk until it reaches 90 degrees, and I’ll be back when that happens All right We’re at about [80] degrees now with our milk and at that point when you’re about 10 degrees out from your milk being fully heated to 90 degrees you want to put your water in your rennet, okay, and You don’t want to keep your rennet In you don’t want to dissolve your run it too soon because once it’s activated it only stays good for about 20 minutes to a half an hour and If you put will run it in here. It’s not going to work, so I’m at [Eighty] [seven] and a half degrees now And I’m just going to go ahead and break this up It’s not going to dissolve completely and there may be a little chunk of chunk in there, but don’t worry about it We’re almost Four at Eighty nine almost ninety degrees right ninety degrees, okay turn off your burner Take your pot off the Burner Move it to the side Okay, your slotted spoon take your dissolve rennet pour it through your slotted spoon Stir it 10 seconds tops. Don’t over stir it Okay, get rid of your spoon Put a lid on it walk away from it for five to ten minutes and Then we’ll see if we can break occurred. Okay. I have the curd is set and it’s beautiful and the way that you’ll know is if you were going to cut the curd and You have to make sure that it’s broken occurred, so if you sit I have an offset Spatula here And you’re going to need something to cut it that reach the bottom of the pot if you can see this is one solid Mass now and That’s exactly how you want it This is a one big lump occurred okay, so now we have to cut it Okay, so what we’re going to do. Now is we’re going to cut this [umm] We’re going to take a long knife or your icing spatula or something that will reach all the way down to the bottom of your pot and you’re going to cut this into Half-inch to or up to one inch Squares, so you’re going to cut one way? like this Doesn’t have to be perfect And you’re going to cut the other way what this is going to do is it’s going to help the rest of this curd to release as much of its way and We’re going to heat this how can we get this cut we’re going to heat it up Okay now [you] can see how nice and solid it is I’m going to swirl the pot. Okay. Can you see that? Now I’m going to turn my burner on and We’re not going to stir it with a spoon now you can But you have to be super gentle, and you don’t want to break [up] the curd a whole lot at this point So what I do is I I test that there mom Just put the thermometer in and I test it you know I see where it’s at and right now This says don’t don’t touch the bottom of the pot It’s still at 90 degrees, so it held its heat really well, so what you want to do now is you want to slowly bring this up to 105 degrees between 105 and 107 all right This is going to help set the curd now what you want to do is you want to make sure that you’re distributing the heat and since you really can’t stir it with a Spoon without breaking that curd up a whole lot I’m going to kind of just swirl the pot and then more [whey] is going to release from the curd and It’ll make it easier to make cheese essentially Okay, so I’m going to go ahead. I’m going to hang out I’m going to wait for [this] to come up to 105 degrees, and when it’s closed I’ll come back, and I’ll show you what it looks like do not drop your thermometer into the pot because it’s not good [okay], we’ve reached 105 or so and You’ll have to swirl it is why I say swirl it is to distribute that heat that’s coming off the bottom more evenly throughout the rest of the vessel otherwise you’re going to get a somewhat inaccurate reading, but it needs to be between 105 and 107 And like it just took it see right there. It says it’s 108 Right here, it might say 111 late [C] but my digital thermometer may be a little off-kilter, so I’m going to turn it off. I’m also going to turn off the burner and I’m going to take this off the burner and I’m going to once again Let this sit for five minutes This is a personal preference for me This is going to allow the curd to more evenly distribute the heat in that pot, and then we’re going to come back We’re going to start to strain it okay We let this sit And now I’m just going to spoon the curd gently using my slotted spoon into a colander that [I] have set inside of a Bowl Okay, so what I’m going to do now is I’m just going to gently start to Spin this in the colander like this and we’re using the weight of the curd To kind of do all the work for us and you can see Down [here] the water is being pushed through the larger holes don’t use one of those fine mesh sips for this because I Get back in there Um we got a runner The fine mesh sieve isn’t going to work as well for you Because it’s just going to collect all this again with this And at this point. You can start to gently press it with your hand Okay now plop right there [alright] I Have an 1100 watt microwave at my house So I put this on 60% power if you have a higher wattage microwave you definitely want to put this on a lower Cooking temperature, so don’t leave it on high, but this one. I know is probably not that high so cook want to put it in here for a minute and Then we’re going to have a look at it It’s very hot but you’re going to want [to] get your hand in here and you want to get rid [of] as much water as you possibly can [because] the But I can feel it’s starting to knit together, and I’m going [to] kind of come in here with my fingertips and gently Distribute that heat because that’s what’s going to make [it] literally melt together and turn into mozzarella so we can stretch [it] you Continually continually try to drain it water out, or [dude]. Yes, I’m going to at some point I’m gonna Drain it one more time. Just curious. Yeah No, no, that’s why I’m gonna let [it] drain one more time before I put it back in the microwave We’re gonna put it [back] in the microwave this time for 30 seconds. I’m just going to stick that in here for 20 seconds Okay, so now it’s really hot We’re getting the water out of it Yeah, it looks good now. [I’m] going to start kneading it even more And I think it should turn It’s like alchemy. This is like. I’m not kidding. It’s like kitchen magic it is science okay, see Mm-Hmm when you get this stretched the citric acid is what makes it mozzarella and causes this stretch And then you can just get your hands in there. Knead it together like you’re needing some bread dough Just [rich] you dated that’s it, but you’ll see just look at to bake something Yes, look how it [looks] shiny now You see how shiny it looks Just bethesda. Just need a little bit you need to prove that it’s it’s ready stretch, and it’s stretchable You’re actually you can get up and you can I can see the difference of you doing your thing I don’t know if this is [a] cheese. I made yesterday as a cheese. I made this morning. I’m up there We need a fork surround the morgue yeah You for joining me my kitchen today I hope you like did you watch today? And I hope if you try, and I hope that you love it um if you like what you saw, please consider this raining and also make [sure] that [you] Don’t miss out on Edgy with mine. We have here in our kitchen every single day. I hope that you enjoyed it I’m really glad that you’re here. Thank you for stopping by don’t forget to come by tomorrow until [next] time fPA


  1. Hi Noreen i didnt see how much salt you added unless i wasnt paying attention well enough. Can you please elaborate? Thanks so much!

  2. and if we cannot use pasturized milk then what can we do with bad bacteria and germs inside the milk?

  3. 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.

  4. i diluted some vegi rennet in water and did not use it all; can i save it for another batch of cheese? if so, how long can i keep it? thanks

  5. 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.

  6. Finally I can make my own mozzarella with lactose milk, thank you. It's impossible to find lactose free mozzarella in any store.

  7. Where do you live to still get your milk in glass bottles? I remember that in the '50's and '60's. Where did you find your stainless steel pots & bowls?

  8. 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?

  9. Recently when I smoke or drink I just lay on my couch with my dog watching cheese videos, I have no idea why but it happens and I enjoy it

  10. I got some Mozzarella cheese today from my friend . First time I try it.
    I like it n now I saw you show people made it.. It's fun n looks easy.
    Thanks for sharing.

  11. Wow! I am going to try this out. I love mozzarella! Just one thing – Why is it white? Does that have something to do with the color of the milk? ๐Ÿ™‚

  12. 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!!

  13. As I saw many videos before I go to make cheese myself. The one I saw here is very consistent and curd turn in a more solid form than others. So I'm gonna follow your way ๐Ÿ™‚

  14. I wish some beauty-gurus would do in general a tutorial thats ON POINT like you do your video with this content…very good i like it๐Ÿ‘Œ๐Ÿ‘Œ

  15. "Poor it through your slotted spoon". Why? To catch the whole tablet of rennet that you caught and subsequently dropped into the milk?

  16. Oh Mam๐Ÿ˜† very clear explanation.thanks from India.we don't get microbial rennet locally๐Ÿ˜Œ

  17. VERY HELPFUL TIPS!! I have made mozzarella cheese several times but the last few times I have failed and didn't know why. Your tips have shown me where I have gone wrong! Thank you!

  18. Thank you SO much. I love these clear instructions, I tried making mozzarella yesterday through a recipe online and I struggled with the vague instructions. Now I'm ready to try again!

  19. i smoked some cheese today so i thought hey what if i just make the cheese then smoke it…… how hard could it be, its not that easy bruh

  20. 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.

  21. I tried this recipe 2 times, however both times my curd does not get solid and its all watery. It ends up looking like oatmeal… what im i doing wrong?

  22. 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

  23. 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!)

  24. Although I was curious about homemade mozzarella videos, you caught my attention because my name is Norine (obviously spelled differently), and I never hear my name online

  25. 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!

  26. I tried twice before to make mozzarella and they both failed miserably! But I followed her directions to the letter and now have a pound of fresh mozzarella cheese. It turned out perfect!

  27. Wow Noreen! I am just amazed at your channel. Every time I need a recipe or look for a video on a โ€œhow toโ€, thereโ€™s Noreenโ€™s kitchen popping up! Iโ€™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 ๐Ÿ™‚

  28. 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!! ๐Ÿ˜Š 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!!! ๐Ÿ˜Š

  29. 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.) .

  30. 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 ๐Ÿค”. but I'm still going to give you a thumbs up

  31. Hi, I couldn't find store in Indonesia ( I live in Indonesia/ near Jakarta ) that sell rennet tablet …can I buy rennet tablet about 20 tablet from you ??? ……..

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