Homemaking afternoon || Mozzarella || cultured buttermilk

homedairy #dryhollowhomestead #homesteading #familymilkcow
Come aong with me while I attempt to make mozzarella from scratch using our raw milk that I hand milk from our jersey cow.
The citric acid I use in this video
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The mesophilic culture I use to start cheese
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[@papaburf7275]

Love the way you have Daniel swaddled up against you as you go about your chores! He certainly will recognize your particular voice very quickly. Always enjoy your videos, God Bless.

[@evelyny7037]

That’s the only thing I wish I had from my goat milk… The extra cream separated for butter! I’ve had butter from goat milk, but it takes so much to get enough cream… I still love my girls! You look great! He’s a doll! Blessings! Evelyn

[@DryHollowHomestead]

Thank you 😊

[@noramanolova3650]

Do you think it is safe for the baby to stay close to the hot pot and boiling water?

[@DryHollowHomestead]

No one was harmed in the making of this video 😂

[@lowespringacres7838]

I've never done the 2nd ferment on my kefir. Can I use dried blueberries?

[@DryHollowHomestead]

I would think that would work the same.😊

[@evelyny7037]

Oh, And what brand of citric acid do you use? I bought a bag to help clean my potties out, but I don’t know if that’s the same stuff? It’s just pure citric acid

[@DryHollowHomestead]

www.amazon.com/dp/B000OZFECU/ref=cm_sw_r_as_gl_apa_gl_i_C29XZKB2BZM0MZ4NTPND?linkCode=ml2&tag=dryhollowhome-20 I got a large bag because I make cheese often. I would think any citric acid would work if it's pure.

[@bonneymoseley1159]

I hope your still producing video's. I miss you. Which cheese did you do that made cheese curds? If you want cheese curds, how do you keep it separate in cubes? Do you put a breading on them to fry? Thank you!

[@DryHollowHomestead]

I will eventually get back into a more consistent rhythm with filming, but our everyday life with homeschooling is taking a lot of my time right now. The farmhouse cheddar or any cheddar recipe can easily be made into cheese curds. Just after you salt thej don't add them to a press. I have never tried breading and frying but I'm drolling thinking about it.

[@Sarahtippin]

So once you’ve made buttermilk once with the packet culture how do you make more? Do you heat the milk to the same temp and do the same process but just add your buttermilk to culture it then let it sit? How much buttermilk do you add?

[@DryHollowHomestead]

I have a video on it kzbin.info/www/bejne/sKjafKSVhayfhpIsi=gXfDqI4TG0hi-dAs I use my instapot to heat a gallon of milk to 180° and let it cool to 100°. Then put 1 cup of my already cultured buttermilk into 4 quart jars and fill with the warm milk and allow to culture on the counter for 12-24 hours. So I make a quart into a gallon. It stays good in the fridge for a long time. When I get down to the last quart, I make another four quarts using that as the starter.

[@sonyahastings5013]

Can I us kefir for starters on mozzarella cheese?

[@DryHollowHomestead]

Yes you can but I have never actually tried. The book by David Asher has recipe on how to do this amzn.to/3Re74Zw