2-Ingredient Mozzarella Cheese In Minutes! No Rennet Recipe

[@emmymade]

What's your favorite way to use cheese? Thank you Helix Sleep for sponsoring! Click here helixsleep.com/emmymade to get 30% off an Elite or Luxe mattress (plus two FREE pillows!)- or take 25% off sitewide- during their Memorial Day Sale, which ends May 30th. If you miss this limited time offer, you can still get 20% off using my link! Offers subject to change. #helixsleep

[@angelinaduganNy]

I put cheese on everything that needs cheese….😂😂

[@donwald3436]

ummm you made paneer that is not "mozzarella style cheese" omg.

[@inNoutSucks]

How do I find a wife like you??

[@vickihandel3620]

Being Italian, we use cheese on top of most dishes, mixed in dishes and scattered over many recipes

[@winterrose8174]

Did you use raw milk, pasteurized or ultra pasteurized?

[@ArashixArashi]

Thank you for showing the error in the first part and how you resolved it! It will definitely help people troubleshoot if they run into the same problem!

[@laraq07]

I knew the first attempt was not a success as the whey should be greenish not the white seen indicating that the curds had not fully curdled.

[@laraq07]

PS: I've never done the kneading/stretching part. Just stopped at the 'paneer' stage.

[@lex33122]

That level of realness. Very nice

[@LetsBeSuperFriends]

​@@laraq07 I've only done the same.

[@copybookstudent412]

I needed the error of the first attempt to understand what I have done wrong in the past. Thank you very much!

[@Sammielol]

The rain adds a +10 cozy factor to this video

[@angelinaduganNy]

I love the rain and snow. Makes me feel cozy….

[@SmithyPL]

Premium mattress gave +20 to taste of mozzarella

[@Mixxie67]

I can see why it would seem cozy but I live in RI and I remember that day. It was just really chilly, gloomy and then it turned to a thunder storm which is unusual for May in RI. We’ve had a fairly chilly, gloomy May so far compared to past years. Today is gorgeous though. 🤓

[@FuriosasWarRig]

​@@Mixxie67 bro, no one asked

[@lindabarling7719]

​@@Mixxie67🙏🏻🙏🏻🙏🏻

[@BSGSV]

The recipe Emmy showed is basically the same way you make paneer for Indian curries or making the dessert called Rasagula. Basically, boil 1 gal milk (no need to monitor temp), add vinegar to precipitate the milk proteins while boiling, turn off heat. Mix. Strain cheese through cheesecloth. Process cheese by squeezing out liquid under a weight for about 1hr. Do NOT knead the cheese as you would for mozzarella or it will become stringy. Instead, make soft balls about half the size of golf balls by rolling pieces lightly between two palms. Let dry a bit for a few hours before using. For curry or saag paneer, add to curry at the end as you would tofu. For the dessert, boil the balls in sugar syrup.

[@SongOfSongsOneTwelve]

YUM😋

[@GreenhornBonsai]

And for Saag Paneer?

[@cynkingking]

Who cares?

[@BSGSV]

@@cynkingking More people than who care about your opinion.

[@andieluke1366]

THANK YOU. Paneer is one of my fav cheeses, but never been able to find them in supermarkets, and my local Indian restaurant no longer offers it 😭

[@danmccarthy4700]

What's more relaxing than an Emmy video? An Emmy video with rainfall in the background.

[@DiscoCatsMeow]

Tip. Make it with fresh lime juice. It gives it a wonderful tang. It's much better than vinegar.

[@Ty-rz6xy]

Same measurements??

[@DiscoCatsMeow]

@@Ty-rz6xy fresh limes can vary in their acidity. So start with the recipe amount and add more if needed. You will know if the curd splits. Bottled lime juice is more stable. But the fresh tastes better. I love it. I also make a queso fresco with lime juice. If you want to try that use Rick Bayless's recipe on KZbin. It's amazing.

[@loriki8766]

I was wondering if the vinegar would leave any flavor behind

[@x.y.7385]

​@@DiscoCatsMeowRick Bayless....wow I haven't heard that name in years. Used to watch him on TV along with other chefs..Lidia, Ming Tsai

[@DiscoCatsMeow]

@@x.y.7385 me too. I think it was on PBS on Saturdays. I grew up in nowhere Missouri, so other cuisines were so interesting to me. I learned a lot about cooking from those shows! I think we had about 3 TV channels...lol

[@Gloriajeanne33]

So helpful and considerate to keep the first less ideal recipe to show us how easy it is to mess up.

[@emmymade]

👏🏼 I'm happy to share my mistakes, glad you found it helpful.

[@SandraNevins-c3l]

Hi. Very interesting. My grandmother made 'Farmers Cheese'. Just processed: heat milk(used goat or cows milk just before spoiled) at 200F add vinegar or lemon juice, strain off. Squeeze thru cloth. Put in bowl add herbs, onion, garlic to taste. Spread on toast in place of butter. Cover refrigerate 1 week. Thanks for demonstration.

[@TheVTRainMan]

Same for paneer, ricotta, and queso fresca. Honestly, all cheese starts this way. In simplest terms: milk + heat + acid = curds and whey. The amount of heat, curd processing, salt/spices, and age determines the type of cheese and flavor. But they all start out as curds and whey.

[@meversace]

You'll get a better texture if you heat the milk mixture more, then when you strain it it still needs to be hot and then make balls and drop them in very hot water. While they are in the water take one ball at a time out and while still over the water massage the cheese ball dipping it in the hot water every few stretches. Then place the ball in ice water.

[@isis08131]

A suggestion....I make string cheese and if you work fast enough, no need for your microwave. Also, use heavily salted water to cool the cheese off. When I say heavily, enough salt to float an egg in the water. Happy cheese making!

[@Rebrekkable]

I love this recipe so much. I’ve done this with the siblings, the niblings, and friends. Always such an amazing feeling of "we made CHEESE!"😅 We did the washing/kneading/stretching of the cheese in hot water over the stove, just hot enough to melt the cheese curds, but not hot enough to burn. The more you stretch it, the more of that beautiful "string cheese" effect you can achieve, which is so much fun for eating it as a cold cheese.

[@David-bc4rh]

what are niblings? lol

[@Rebrekkable]

@@David-bc4rh niece/nephew, ie siblings’ children

[@beanfarmer369]

I love that you leave in the failures because it saves us time so we know what to avoid if we try! The finished product looks great!

[@Yenneffer]

Makes one wonder what it was like to be the first ever person to make cheese. One moment you have some lovely milk, the next moment it curdles and looks like a hot mess and they tried their best to salvage it, accidentally discovering one of the best food items of all time lol.

[@angelinaduganNy]

I always wonder how people come up with the firsts of almost everything….

[@Yenneffer]

@@angelinaduganNy lots of trial and error and happy accidents I suppose

[@nodiggity8746]

@@Yenneffer yeah i wonder how they found flour or other items that take some processing to make. I can see how cheese came about (like you said) but other things just sound crazy to me

[@jvallas]

@@nodiggity8746Good point. It would be kind of hard to *accidentally* decide to grind a field of wheat!! 😁

[@Yenneffer]

@@nodiggity8746 I'm guessing it's a natural progress of finding some grain that's nice to eat and just testing different ways to prepare it. Eventually someone bashed it with a rock to break it down and figured out if you make a paste with it and water, it will make flatbreads when you cook it

[@3rdjrh]

Kinda loving the rain in the background

[@decayingfairy3996]

The “welcome back” after not watching in a while was so indescribably comforting

[@cclaussen]

That leftover whey can be used to make bread. Super yummy!

[@howlingwolf317]

It works well for a lot of things. I like using it instead of water for curries.

[@Howlersmum2]

You can also make a brine for it to sit in to get the salt into the cheese. My mom used to make cheese at home. I’ve made cream cheese, ricotta, and mascarpone cheeses, my mozzarella didn’t turn out so I think I’ll have to try this again! How fun!!!

[@chaos_kitt3n.mayhem]

The first batch would be wonderful for poutene. The Canadian dish with steak cut fries, brown gravy and cheese curds.

[@YeshuaKingMessiah]

Cheese curds are not mozz I loooooove cheese curds Nice distinct experience

[@hawkatsea]

I also recall one of my favorite Reading Rainbow episodes being the Cheese Making / Dairy. (that one and the crayon factory)

[@joycen4649]

I love hearing the rain pouring in the back ! I must try this! Thank you for your videos!

[@sasuke-td2nf]

I worked at a small cafe and we made ricotta exactly this way! 9/10 times it ended up wrong for the exact reason you had, incorrect temperature. We remade it constantly lol. It’s so great how simple it is once you get it right!!

[@neillandscape1376]

Great Video ! You can keep the whey hot to heat up the cheese after stretching instead of using microwave (if you dont have one) :)

[@anag99]

For those loving this recipe and coming back for it like me, here are the time stamps: 4:00 1/2g milk 5:10 Heat to 120F 5:19 1/2c white vinegar 9:03 Cover & simmer 9:30 After 15 min., strain 10:03 Squeeze out liquid, shape 10:32 Microwave 30 sec 11:18 Place in iced water 11:55 Salt when ready to eat

[@bobcarn]

I am going to make this over the weekend. You have me obsessed with making my own now! I may try one with lemon juice to see how it comes out. it looks amazing!

[@wysteriacarlino1302]

I use lemon juice when making cheese & use vinegar when I make sour cream. Cheese & sour cream are so easy & so much better when home made. Thanks for sharing Emmy!

[@parkerbob99]

I was intriuged to make fresh cheese at first, but now i just wanna take a nap. Your speech is so soft and relaxing :) plus rain

[@wcproductions2024]

I tried this a little while ago. It's basically a sweet (or non-salty) mozzarella. It was GOOD.

[@CaravanFarms]

This cracks me up! I started out making this... then used Citric acid... Now I do both the hybrid type wit citric and cultures and straight cultures. I warn you once you do the hybrid and add the lipase to make it sharper you are hooked! Cheese making is fun. OH FYI rennet is not JUST from milk drinking calf stomachs it can be veggie rennet and The lovely blue purple thistle tops make a LOVELY cheese rennet as do many other veg sources! Once you start the goats and cows come!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!1

[@DezMarivette]

Wow thanks for sharing about the thistle tops! Now I’m imagining flower cheese ❤

[@meversace]

I'd like to add that most cheeses bought in the grocery store use GMO rennet made by Pfizer. Sadly they don't have to list it or state it on the store bought cheeses. Homemade is definitely the way to go. Have you tried sheep's milk? I heard it makes wonderful mozzarella.

[@SongOfSongsOneTwelve]

So cool! Thanks for sharing!

[@TheCotzi]

rennit can never be veggie

[@OperaJH]

Hi Emmy! I saw just last night that one should put it into some kind of a cheese cloth or nut bag and really spend time squeezing all the liquid out so that it’s basically dry and then it will be exactly like mozzarella. The person doing it also had an error, because he did not squeeze out all the liquid or sufficient liquid. So, he tried again, and voila! he managed to get a perfect mozzarella!

[@BrentCalver]

Love this. Done the cottage cheese like where you stop at the cheese cloth and it was super easy - will definitely look forward to trying this and appreciate your inclusion of the trial and error.

[@shenyunyi]

i don't know why but your videos are always so soothing. Sometimes I feel stressed and I open your video and I immediately feel better.

[@theoriginaledi]

This is wonderful. Super easy and, I'm sure, delicious! I'd love to see a followup showing various ways to use the whey. I wouldn't want to waste it! Obviously tons of recipes and ideas are available online but I'd enjoy seeing your take on exactly how much is left after this recipe, how easy or hard each thing is to make, any pitfalls we might encounter, how it ends up tasting, how long it keeps, etc.

[@nurulabidahnajihahjaini9317]

I am so glad that you make the second one. I have tried two times, and both came out like your first batch. Not stretchy but still delicious. I am gonna try again later.

[@mcv2178]

Happened to me too: wanted mozzarella, got ricotta! : )

[@rancillinmontgomery2480]

Keep it on the stove at the correct stable temp during the whole process until all the curds are rendered. Try 185 degrees and red wine vinegar and salt later. Best queso fresco ever.

[@radzsing]

Thank you for keeping the "bad" batch, showing what can go wrong and how to fix.. As a home cook I really appreciate this.

[@mattlevault5140]

And use the whey to make your bread... Waste not.... Good vid. Great to see you embrace the learning experience of the first try. It's a mistake we all would make. I would eat the cheese with pan de cristal and bruschetta.

[@reivanen]

what strength of white vinegar do you use? I see 5% is common in many english speaking countries, but the one we have available (used in preservation) is 10% acetic acid.

[@J3rs3y_G1rl]

I really appreciate you showing the first part. It encourages me to not give up when I try! ❤

[@kentapley7428]

Thank you for showing the batch that didn't turn out. It's a good reminder to keep trying.

[@judybennett6444]

I am definately going to try this. Ricotta, cream cheese and mozz...it's a triple hit! Thanks~

[@DaveTexas]

I make cottage cheese from milk and lemon juice this way. It’s super easy! I’ve never tried heating it and stretching it into mozzarella, though. I might have to give it a try.

[@SaturnAmethyst]

I love how you show your errors and explain how you resolved them. I want to give this a try!

[@ZenonZolek]

Totally respect someone who says they did it wrong. Good job subscribed

[@Ty-rz6xy]

I've done cream cheese like this how you said but never mozzarella!!!! I will definitely be getting this this weekend. Thanks for the idea, Emmy! Love the video per usual lol

[@cindygrammer645]

Thank you for not editing out the first go at making the cheese! It helps us see how it should and shouldn't look. Looking forward to trying a batch, hopefully with the grandkids!😀

[@SeaWasp]

I've definitely curdled milk like that a few times and either made paneer or farmer's cheese (like the old alexfrenchguycooking video), and my folks made it a lot. But to get all the curd out, I bring the milk up to just before it starts to simmer, and then I add prepackaged lemon juice (ie: realemon, or something similar). I add it until I see curd separating from whey. No measurements, and works every time! I've never kneaded it into something pliable, though, so I wonder if temperature effects it. Cool video!

[@xotik666]

I love how you reminded us all to get back on the horse! I’m making this! 🤗

[@RandomInternetProfile]

Working the mozzarella in very hot whey, like 180° will help it become silky smooth. I transfer some whey to a smaller pot and keep it at temp, then transfer what i need to the bowl I'm stretching the mozzarella in

[@huggledemon32]

I used to make a kind of cage cheese like this, but easier- just basically heat the milk and just before it boils, turn off and add lemon juice or vinegar, mix, and strain, mix with salt and pepper to taste and your good to go!🥰 Ratios are pretty free and easy- basically just add enough lemon juice or vinegar to start it “ curdling” - usually a tablespoon for about a liter of milk

[@Nirrrina]

I'm pretty sure that's called farmer's cheese because it sounds like what I've made before. I absolutely loved it & should make more again. But I love a bland creamy mozzarella like cheeses. Great way to use up milk too before it actually goes bad too.

[@EffortForever]

So excited i can finally craft homemade pizza 100% from scratch now! Always had to buy the cheese never ever thought of this. Thank you so much. ❤

[@joesalgadSF415]

My mom still make us quesadillas with this type of cheese. Corn tortilla, and knit the cheese to the size of the tortilla and put sauerkraut and make the whole thing like a taco or burrito and omg yummy.

[@deannealbrecht774]

It's quite alright to use expired (not spoiled) milk for this. If it's on the edge, make some cheese. Add in garlic and herbs for a Boursin type spreadable cheese.

[@anastasiae.5338]

Thanks for the recipe. I got a gallon of milk in a food box and don't drink milk, so I freezed it in containers. I had no idea what I was going to do with it, because no recipes online didn't require I buy some weird ingredient to solidify the cheese.

[@clarewhite3004]

Wow! I've made ricotta several times, so I'll have to try this! I've heard that the whey is delicious as a water substitute in bread, but I haven't tried it yet.

[@ogr8bearded175]

One important thing is don't cook it in aluminium pot, only stainless steel. Don't waste your time using anything but whole milk as the cheese is from the fat and 2% or 1% will have greatly reduced cheese yield due to less fat. My preferred milk for cheese making comes from Aldi. I've never used the no rennet method, but whether using the traditional or vinegar method, try adding about 1/2 tsp (based on your half gallon milk recipe) of Dash Italian Medley seasoning about halfway through the kneading process for a wonderful tasting herbed cheese.

[@poet79eyes]

You could also use lemon juice

[@susangoslin6089]

I love your videos. Easy recipes with good instructions.

[@jenniferbailey2214]

Everything about this video is 5 star! Love that you showed the mistake, followed through and were, in the end, the victor! Keep up the great work, bravo, good form!!!👏👏👏

[@MrsRebekah45]

Absolutely love how you kept your first try in!! Thank you for showing the comparison!!

[@makemesing714]

EMMY! This is my FAVORITE of your videos, so far! In addition to the recipe andseeing your fearlessness, the ambiance of the glowing lights and the sound of the rain, made me want to be there, eating fresh cheese with you.

[@laurieashley4306]

You could use a sous vide to keep it at temperature. Will it melt?

[@kharma7755]

something I've seen before that may work is to put the ball of cheese into a salt brine for a bit, then let dry. I haven't tried it yet, but have seen people have success with it.

[@jvallas]

Often, the Bocconcini (little mozz. balls) I buy is in brine, so you probably could also just store it in that brine, right?

[@suzantonn1188]

Hi Emmy, I really enjoyed seeing you and your kitchen escapades! I sort of tried your recipe. 1 quart slightly sour ultra- pastuerized milk, 1/4 cup plus 1/2 tsp white vinegar in double broiler, no thermometer. Added salt had no skimmer and very little cheese cloth. Poured the whole thing through C. cloth/strainer found a fine men's hanky am squeezing liquid out through hanky. I think I have Ricotta . . . It's very tasty. If I had waited to salt until afterwards, I might have been been able to feed my tomatoes with the liquid . . . or not.

[@christianasherrill5849]

There was a video I watched recently and learned that civil war soldiers made “sweet potato coffee” when they couldn’t get real coffee!! 🤯 the video reminded me of your similar series on past foods

[@Janknitz1]

You can use the same recipe to coagulate the milk and drain it for farmers cheese or press it for homemade paneer. I heat the milk and vinegar/lemon juice in my instant pot. 4 minutes at low pressure, then 10 minutes natural pressure release. Drain well, wrap in a square of butter cloth, and press it for about 2 hours.

[@Stephanie_W09]

Thank you so much for the extra tips. I’ve tried to make this before but my results were much like your first attempt and to say the least, I was very disappointed… but now seeing the results from your second round, I’m definitely trying again ❤️

[@aleciadewnandan9938]

I just tried this recipe and omg it’s so good, fast and easy!!! Thank you Emmy!

[@julieponce3345]

I loved how you analyzed your 2 processes. Very helpful

[@anag99]

I just made it and it is so delicious. I was shocked. For my first try, it came out crumbly and would break if I stretched it like yours. I kept kneading it and solidified somewhat. After cooling, it improved. I think next time I may take it out sooner from the pot because waiting 15 min. made it cloudier and it started breaking down again. Maybe the pot was too hot. But planning to make this again, a new staple in the house! I love eating this alone or on bruschetta.

[@Anzy.99]

I've done ricotta with yogurt and vinegar once, it was delicious

[@robbeyg3003]

Watching tonight’s video was so hard bc I had to turn the volume down BECAUSE we have 2 spoiled frenchies whose trigger word is CHEESE

[@theresavancamp7575]

Try hiding in the attic. No attic? There's always the tub. Nice if the bath has a chair with pillows [to toss in the tub] and a very compact fridge [for soothing witch hazel and creams, etc. - also a bottle of water or, if it's one of those days, a Guinness. A Keurig is great on the counter if, like me, eyes don't open till coffee hits my "on" button. Can't make it to the kitchen to deal with coffee fixings with eyes closed. I'm exactly 22 steps away from my wake-up to bath and so far I've made it to the coffee every morning while my Chi is still in my bed on my pillow dreaming of Milly next door. But I leave a bit of chicken in his easy to open snack bowl in case he awakes. For the day, after a successful escape, grab the decorative tin from the towel closet that holds a favorite snack mix and Lock the Door. Settle into your [dry] tub and the little Frenchies are outwitted. Maybe. Actually my Chi is very determined so during the day I throw some chicken at him. My Chi explores the house never thinking I'm relaxing in the tub [dry] having 30-60 minutes to read or catch up with KZbin or "resting my eyes." My Chi, rescued, loved and adopted has issues- 24/7 velcro boy - and his Vet says he needs to learn to feel secure while alone. He settles and does well but I can only stand 30-60 minutes! It's the small Dogs who would outwit Sherlock Holmes. All the Power Dogs I have adopted took pride in their training and being family. A good two home-cooked meals daily and they felt the exercise, training and play was their bonus. But my little guys rule the house and every breathing thing in it! I know- I'm crazy. But I only adopt badly abused Dogs and delight in their healing so I'll take crazy😊

[@idontknowyouthatsmypurse]

🤣

[@hr1720]

😂

[@atriyakoller136]

Headphones would solve that problem very easily 😂

[@traceypdurel8948]

💖💖💖

[@cdonofrio74]

My son loves fresh mozzarella & is starting to really love helping me cook. We will absolutely be trying this! Thank you for posting Emmy!!

[@bohemiasb281]

Hi Emmy, I don't have a microwave so can you advise me how to reheat the cheese? Should I put it back in the hot whey and for how long before I take it out again? Thank you

[@AuLily1]

This is also how you make paneer. It helps to not to stir it too much after adding vinegar.

[@hilaryquinn8673]

Do you like this version better than the rennet way? Thank you for a great video!

[@kshochet1715]

Thank you! I’ve got to try this! Do you think it would work with lactose free milk?

[@traceypdurel8948]

I would like to know this as well. I do make homemade yogurt in my pressure cooker with Fairlife (lactose free milk) and yogurt so I would think that you can make cheese too.

[@joshuascarborough376]

I think my generation is one of the last generations to know what reading rainbow is. My first grade teacher use to have us watch that back in 2010 on one of the old tvs. I loved it.

[@TamarLitvot]

I watched it with my kids. Never got bored and developed a huge crush on LeVar Burton! Of course, the fact that he was Geordi La Forge in TNG made me love him even more.

[@joshuascarborough376]

@@TamarLitvot i love how you can sit there and watch it, and its just way better quality than some shows like that today

[@TamarLitvot]

@@joshuascarborough376 So true!

[@Kerosene.Dreams]

I hope that people who weren't able to watch the show when it was on air, fall in love with it via the Netflix documentary on it and hunt down the show.

[@LetsBeSuperFriends]

Just so maybe more people will know, LeVar Burton has a podcast, called, "LeVar Burton Reads" and it's basically Reading Rainbow for adults! ❤

[@homesteadgamer1257]

The pioneers used this method when they wanted or needed cheese for a sudden special occasion while their hard cheese was curing. Modern Mexicans still makes cheese like this, too. It's a good way to use excess milk if you've already started enough hard cheeses and made yogurt or kefir and need something else to do with all that milk. They'd made cottage cheese from it, too.

[@shannondore]

I made cottage cheese out of the same recipe. I didn't know that if I heated it and kneaded it, that it would turn into mozzarella. That's cool.👍🏻

[@truthhurtz2793]

Thank you, Emmy-I just made this and it turned out perfect!!!!

[@normat.8532]

I make queso fresco with the same 2 ingredients. Homemade cheese is so good.

[@jackieholley727]

What’s so weird about this video is that I started watching it because a huge thunderstorm woke me up. And then she was talking about rain and thunder and I was like YES Emmy I hear it 😂❤️

[@tylersimplot13]

Couple ideas when your stretching and kneading do it in hot water, also you could avoid adding salt and let it cool in a ice cold salt water. Make Ricotta with the whey.

[@catherinejustcatherine1778]

Yay Emmy! Queen of Experimentation and Exploration of food And also, of Consistent Posting. 🌟👑👍

[@sethdarby708]

some videos ive seen of this they used iced salt water to cool it down with to give it the salt flavor

[@brettbarce8563]

This is why I sub to your channel, you show your mistakes, or happy lil accidents . Keep them comming😊

[@mazkerayde]

gotta take notes for this

[@melinaz3385]

thank you for the video, i love how you are not afraid to correct your errors.

[@annieclaire2348]

Wow! That was quite a storm we can hear the rain on the video! FABULOUS demonstration Emmy! Thanks so much ❤❤

[@Phyllyps-Levine]

My first attempt at your second attempt was like your first attempt? The result was tasty but like a tender feta. But not stretchy MozzarellaI like wanted. I used cream on the top, Amish pasteurized milk. Will try again.

[@dobycorder3206]

I agree it was helpful showing the first not quite right batch. Thanks!

[@Stacy-s1s]

How would adding balsamic or rice vinegar affect the cheese? I'm glad you show your own learning process

[@Ravenelvenlady]

I have made this even with 2% milk and it worked. Thanks, as always Dear Emmy. 💖🤗💖🤗

[@tinii_binii]

I remember that Channel 11 cheese factory video. I used to love watching that one and the crayon factory the most. I think they did a saltwater brine at the end. How I remember that, no idea but I do. 😮

[@emmymade]

We're those videos the best? And I think you're right on the saltwater brine, makes complete sense after my failed attempt at trying to incorporate the salt into the cheese.

[@ds61821]

Can lactose free milk be used to make this?

[@r_me_mom4806]

My question, too. I love cheese but dairy is not my friend...lol. If this can be done with lactose free, I'm going to be a very happy camper!

[@ReigneNation]

As a long-time cheesemaker, do not use the microwave - not all are the same. Instead, reheat your whey on your stove and use that to get the cheese to the right heat to obtain the consistency you want. Get heat-resistant gloves if your hands can't take the heat - not all gloves are equal. I personally prefer to "take the heat" so I can literally feel any breakage occurring while I'm stretching it, and my hands afterwards are silky smooth for days on end. If you stretch it enough you can end up with String Cheese instead of the bulbs. PS: I actually take some whey and store the cheese in an airtight container. The rest of the whey I use for coffee, cereal, rehydrating strawberries etc for a special desert.

[@glendanorman781]

Wow! I'm wearing a headset and can really heat the rain and thunder! Great recipe! I'll have to try it!

[@angelcross8887]

We made mozzarella in school and they had us do the pulling and stretching in the hot whey and it made a much smoother cheese than the time I tried to make it at home and spilled all the whey 😅

[@NorseButterfly]

As a fresh mozzarella lover, I must try this now

[@emmymade]

Please do, it's absolute worth it.

[@leewalker9153]

so fun, I learn a lot from you, Emmy (and yes the rain definitely adds to it)