How to Make Easy Homemade Mozzarella in 30 Minutes!

How to make delicious homemade Mozzarella in 30 minutes with ingredients you can get from your local grocery store!
1 Gallon whole milk
1 1/4 teasppon citric acid
1 Junket Rennet tablet
add diluted citric acid to 55 degree milk and slowly warn to 90 degrees F. At 90 degrees add diluted dissolved rennet. Stir for 30 seconds, remove heat, cover, and let sit for 10 minutes or until the curds set. Cut the curds and heat to 110 degrees. Remove curds and microwave for 45 seconds. Press and stretch, microwave for 30 seconds, add salt, fold and stretch. Microwave a third time for 30 seconds. stretch and form. Cool and serve or store!

[@cherispencer825]

These ideas are wonderful..I have severe depression from trauma and cooking shows have saved my. Life. Thank you. For wholesome kindness. A rarity.

[@noturningbackever493]

Cooking in and of itself is very soothing and satisfying. It makes people happy. Try making some different bread without a machine. Love all homemade foods, shampoos, cleaners--just overall a lot better for you and your pocketbook, plus the ingredients are basically found in nature. :-) Be Blessed!

[@jeans5thable]

I followed your recipe during shut down and I HAD to find you again. I love how you not only showed step by step you explained everything. Thank you so much

[@victory6356]

This was an excellent and very informative video. Thank you for showing us and explaining everything so well!

[@terrysomers5404]

Great video. You're a very good teacher. I watched a lot of these videos and yours is the best by far.

[@gregorythomas333]

I love how your instructions are always so easy to follow :) This is the easiest recipe that I have seen...thank you so much for posting this video Miranda! Can you make a video of your lasagna sometime...it looks so good!

[@mariofranca1524]

Thank you for the video. It was the best explanation I ever had about how to make mozzarella at home.

[@annettcarson9431]

Love your videos,they are soo easy to follow,going to tell my grandchildren about these. We all need to know how to make things ourselves .Thanks for sharing your recipes!💕

[@alabama4life713]

I just completed your recipe with my 10 year old granddaughter.....we had a fantastic time creating crumbly and a bit salty cheese.... absolutely fantastic thank you for your mentorship to other young girls!!!

[@willynthepoorboys2]

Very cool. I love watching your videos, you always have unique subject matter.

[@scottlund4562]

Great lesson and so easy to understand. I wonder if you can introduce other store bought cheese types, like you did with the yogurt, to make a cheddar for example. It would be a lot less expensive than ordering specific cultures online.

[@catehyatt]

This is brilliant. You know your stuff girl, you are inspiring me!

[@rickballard1627]

Looks like it turned out awesome. Thanks for sharing

[@heidiihnen8528]

Fabulous tutorial, thank you for inspiring me.

[@darkenlight22]

Just made 2 batches turned out great. Thx for the walk thru.

[@tammyrommell3964]

Love all your videos. Thank you for sharing

[@anubi13]

I love how you explained pasteurization.

[@warefairsoda]

I like your channel, you don't muck around. And thanks for explaining 'why' certain steps are done - so many people don't think to do this in their videos.

[@RustyNail5856]

Thank you for the very informative video, I would love to sit at the table of one of you meals. looks so good. thanks for sharing . take care.

[@badgebadge8946]

very simple and well explained, thank you. Subscribed

[@ITSMECRISSY1]

Hello all the way from North Carolina. I am LOVING your videos. I just subbed to this channel!

[@dennisiacco7057]

Great video! Thanks!

[@railerz101]

Nice work. Looks easy, maybe someday I will try and make it. Keep the videos coming.

[@gloriarojas4291]

Good class step by step.

[@kelliethorne1200]

Great tutorial, thanks!

[@farmsis]

Cannot wait to try this. A lot of other videos I watched made homemade mozarella seem a lot more complicated. I live in a small town where specialty items are not usually available, so I appreciate the use of easy to find groceries. On a personal note- I picked up the Louisiana accent immediately, and paired with the well-used Magnalite pot, I knew we were from the same state! So hello and thanks from Jennings, LA!

[@angelaangell8523]

always love your videos!

[@kaylatedesco6341]

Thank you for the video! I tried making cheese once before and it didn't turn out the best. Then I watch your video and you had more helpful information and the cheese turned out perfect! I have one question. Have you ever waxed your homemade cheese? If so how do you do it?

[@michellemolden-coleman1285]

Thank you so much for teaching me how to make cheese. What a wonderful informative video. I can hardly wait to watch more. I can hardly wait to try this.can you please tell me what type of shredder you have?

[@paulettekilgore8518]

this was so much fun thank you.

[@jcj6501]

Great video! Thank you for sharing.

[@ManuelRamirez-dq7cv]

You're a beautiful and very kind young lady, I truly appreciate your tutorials, please keep them coming!!! Many blessings. I do have a suggestion , when you take the bowl out from the Microwave Don't use your hands, instead....dump it into the colander and press it with a wooden spoon. With much LOVE and RESPECT!!!

[@JoeFlowers]

Thank you! I followed along and made my very first mozzarella last night! Mine also didn't come together, even with a full junket rennet tab and letting it sit for an hour, but I continued ahead, microwaved the result, and got a nice round of mozzarella in the end.

[@redhottadame]

Great video, thanks so much for sharing this!

[@cb421970]

Great video thanks!!!!! Could share your process on how you made your fresh noodles?

[@jtodd62]

I've worked in the Food Industry my whole life & made Fresh Mozz many times , but you made it look easy! Outstanding!

[@blacktalon1597]

I love all your vids, great job.

[@joymelcher3811]

Thanks to you I will give it a try. Nice video!

[@wallstreetbetscom8821]

Thank you for this 🙂

[@sandratedder3381]

Great video!! thank you so much.

[@schatzieme2]

Thanks for sharing, now that is see how easy it is, I will give it a try. This is so much better than store bought cheese.

[@kimberlylane697]

Personally, I clicked on your link to learn how to make mozzarella cheese, not to criticize your cook pot. Great video! Learned a lot and enjoyed the lesson. Thanks. My like vote goes to you, and subscribed to boot! P.S. I inherited an identical pot from my Mom when she passed. I don't care what anyone says, whenever I use it, I think of her.

[@eyeswideshut2800]

It's clean and not cast iron, easier to monitor temperature and no chance of pot debris interfering

[@nakedgoatlastnamesarelame8868]

They were alerting her to the dangers of the pot not to criticize her.

[@denisechildofgod6163]

I believe I have made a mistake in doing this recipe. I added 1/3 cup water with citric acid. Then 3/4 tablet of rennet at 90° It never set up. Did the extra water cause this????

[@callmeallie1432]

Lol I love my pots and yes I’ve got the same ones! Old and worn but they work so good!

[@aasoder1]

I like how you say "puddin'" :) Sounds like somebody I would have grown up with! This is good stuff; I'm gonna do it!

[@stephanierushing4693]

Love your videos.

[@tfoster32]

I have followed you for years. I am always impressed with how many things you can do, from outside to the kitchen. Who taught you all this.

[@ScottWConvid19]

Almost 10 months later, I finally made this recipe and I wished I would've made it sooner! Thank you for sharing! It is the most delicious mozzarella I've ever had in my life. Now I'm going to make a couple more batches and then get some raw milk and try that.

[@mtower235]

That’s awesome! I knew nothing of this. Thanks

[@kurtbaier6122]

Thanks, love your channel.

[@delaliablah1247]

Thank you for writing the ingredient!!

[@docfischer7291]

Awesome tutorial. Have you had any experience making ricotta cheese with the left over whey ?

[@unforkyours3lf730]

Very good video thank you so much for your time

[@GFlCh]

Thanks for the video! Where did you find the microwave safe plastic bowl?

[@timaddison307]

im glad i watched this . now that's an instructional

[@AlScott-hs7qx]

Thank you gonna follow!

[@johnd3145]

Good video. I use a little bit of corn starch to keep fresh shreaded cheese from sticking together in fridge or freezer.

[@tfoster32]

That is a fantastic shredder

[@shirleybrown2590]

What is the name of the grater you are using. I would like to buy one. Thanks, I love your video, it is the easiest one for Mozzarella that I have seen and your recipe seemed to make more cheese also.

[@mechfly8960]

Good job,my favorite cheese in simple steps, hmmm no not that simple to me ,lol,amazing, thanks.

[@warrthcurscocks2938]

Thxs for the video.

[@metroplexchl]

great video!

[@intheshitter]

Omg that lasagne looks so good 😯

[@kataysmith9581]

Why all the criticism by some of you? Some of you sound like know it all's. If you all ready knew how to make this mozzarella you would not be watching her video in the first place. This was an excellent video so no need for all the stupid comments.

[@waltermorim1615]

Great video! Would it work if I use powder full fat milk? Thanks

[@robertlewullis5502]

I love your shirt! Would you mind telling me where you got it? Thanks and God Bless...

[@sansomspressurecleaningpoo9519]

Very nice job

[@tracycameron2580]

Cannot find junket anywhere locally. I found some online, but rennet was cheaper so I ordered some hope to try this soon.

[@jenniferponzini10]

Love your videos lol But doesnt the microwave kill off all those enzymes and everything you were talking about?

[@luisesquijarosa9968]

Awesome thank you! I was turning in because I keep running out of mozzarella cheese. I’ll try it out! Question I could use regular store “red top” milk right? Let me know! Thank you. Luis Miami, Fl

[@SurvivalHT]

Yes for this cheese normal store bought milk will work

[@Jarris2]

I like your videos, it feels like a friend is teaching me :-) I would never have tried this before but now I'm interested. What is that tablet you add made of? Also, what kind of shredder is that? Please share an amazon referral link!

[@SurvivalHT]

Rennet is made from the lining of animal stomachs. It is required for cheese making.

[@steinderbush]

Great video, i am Dutch and subd to your channel for many years. I must say you know very much about allmost anything, i allways learn lots!! And yes your eyes are beautiful!!!

[@THEmightyQUINN777]

What if you do have cheese making rennet? Do you add a little extra if the curds aren’t forming up as nice as yours does?

[@karenromanik9506]

So great. We just got a Nigerian dwarf goat.. She will have her baby in May. By July I will be looking for ways to use all that milk Thank you!!

[@FsdFsd-gt4rr]

Loved your teaching method . Love from pakistan. Off all the methods to make mozrella and cream cheese .yours looks too promising

[@pcharliep61]

Hello from Kurunjang, Victoria, Australia. That was a very good video.

[@watermanone7567]

Great video. I think you were using a cast aluminum pot and not Stainless Steel. Should b careful with aluminum.

[@nm9412]

I was thinking the same that pot is not stainless steel.

[@lewscott7511]

My mother had the same pot back in the 1950’s.

[@bobcarson4847]

very good

[@marilyngandhi4213]

Inspirational :-)

[@dianavestal850]

I wonder if double gloving would help with the heat of the stretching process? In the hosp. we double gloved to add a second layer of protection, get powdered gloves or add a little corn starch to the second pair, empty and shake the gloves removing the excess, they should slide easily over the first glove.

[@locksbog4270]

Great vid 👍😃✌️🇺🇸🧀

[@denisechildofgod6163]

Is there Any reason after following directions I do not have curds?? I did it one time & made cheese however this time no curds. Any advice would be appreciated.

[@Nee96Nee]

the junket packet has many other recipes including a mozzarella cheese and ricotta cheese which is a cheese made from the whey after cheese making, so cheese after you have already made cheese.

[@rachelsilverman9805]

That recipe seams easy .. I am lactose intolerant and can I use a lactose free milk instead of real milk or what can I use since I’m lactose intolerant? Any ideas pls

[@chip63us]

thanks

[@yxcvmk]

Thank you. Great impressions! Glad to see that the denaturated (homogenized) milk does not work well for this. Wish more people would shop for non-homogenized only - then the products on the shelf would change too. Afaik this denaturated milk is one reason so many people have problems with milk - no surprise, because this stuff might still look like milk, but it became something totally (unnatural) different! Suggestion: Geting rid of the aluminum pots could be the healty choice - especially with acidic foods.

[@dadob8458]

this is great video, thank you. After you strain that cheese,try to make pizza dough with same water

[@saadal-otaibi.1414]

Good morning .. I'm Saad from Saudi Arabia .. I admire you and followers .. I wish you success and success in your whole life, Lord

[@SurvivalHT]

thank you. The same to you, God bless :)

[@mechfly8960]

Saad,life outside a bubble is so much more,get out my human brother.

[@rodg011]

pretty,smart and talented

[@MikeLeininger]

Puddin!!! I love the dialect.

[@justsomeguy1303]

I love this woman

[@rodv69]

I like your cheese grater. Where did you get it?

[@SurvivalHT]

Amazon

[@wjf213]

Great video. What kind of shelf life do those tablets and citric acid have? Keep up the great work.

[@SurvivalHT]

Not sure on an exact number but kept dry they'll last a long while on the shelf

[@melindagore1223]

The rennet if kept dry in the freezer is almost eternal. You can use vinegar or lemon juice in place of the citric acid.

[@wjf213]

Thanks for the info. I really appreciate and wanted it.

[@0623kaboom]

glad you made a point of saying how to reheat without a microwave oven ... not everyone keeps one of those ... yes they are handy for some things but when trying to save power they are absolutely useless as they are very high power consumers ... also like the fact you made suggestions where to find the various ingredients needed ... beats spending a day wandering the local market to find them

[@criscob71]

I'm from down da bayou and not too many people say puddin. Love it

[@mimiw5849]

GOOD JOB ; LIKE YOUR VIDEO

[@sarahcron71]

Thank you!

[@MrGoosePit]

Looks good! Can you make ricotta from the whey?

[@SurvivalHT]

Yes

[@kcajmortsnnew1488]

WHAT ? how please.....curds all gone...ricotta's like cottage cheese...did i misunderstand?

[@walrusfest]

Very informative

[@jadebell550]

That’s a Wagner Ware pot I have the completed et. It’s old antique cookware..I like mine

[@TheTreegodfather]

Got a link to that shredder you used? :)

[@SurvivalHT]

www.amazon.com/gp/aw/d/B074QDSXPL/ref=mp_s_a_1_12?ie=UTF8&qid=1511834939&sr=8-12&pi=AC_SX236_SY340_QL65&keywords=shred+cheese+vegetables

[@teelanace9434]

How long do you hold it at 105-110 for ??

[@Skashoon]

Very cool! (By the way, enzymes are not living things that can’t be ‘killed’, they’re proteins. They CAN be broken down or degraded by heat.) Thanks for the video, I’ll try it.