How to make fresh mozzarella at home

shrsl.com/4cxip

[@Food_by_Ben]

This Mozzarella is best for when using an Ooni Pizza Oven! Check out the range at @ shrsl.com/4cxip 🍕🍕🍕

[@Catocatlover]

What's the music in video?

[@DevDy.d]

Can we use this recipe without rennet

[@Jxlsc]

@@DevDy.dNo you Need lab and unpasturized milk 😊

[@Allujallu-ig5jn]

I cup means??

[@maniac4141]

Looks great, i do the same but mozzarellas wont stretch:(

[@TheBskids]

You have to warm it back up

[@oppor9803]

You need warm water

[@francovlla]

You need unpasteurized whole milk

[@cyn379]

@@oppor9803s

[@dontworryaboutit4255]

​@Le Sauces Collector! yEw

[@4stroker791]

Just showed this to my dad. He said he's going to go get milk so we can make this. Can't wait for him to comeback yay...

[@4stroker791]

He's taking too long to come back 🤔

[@rabbitttz]

@@4stroker791 just keep watching the door and waiting. It’s what I do since mine left to go get cigarettes.

[@4stroker791]

@@rabbitttz thanks, still waiting for him. I guess the line in the store is very long...right?

[@hypercane2023]

@@4stroker791 have you made it yet?

[@4stroker791]

@@hypercane2023 he's not back yet, probably stuck in traffic.

[@Loveforbeauty442]

Finally I can make it. I just ate it with pasta and red sauce and it’s amazing 😻. Guys anyone who may benefit from this please follow these steps: 1 boil one litter of whole milk to about 40-50C (half boiled). Not skimmed or fat reduced milk 2. Add 6 tablespoons of white vinegar. You can always add more vinegar if the curd doesn’t form in 20 seconds. Stir carefully to ensure the vinegar is evenly mixed. 3. Once you can see the milks had separated and formed water and curds, just get a clean cloth and drain the water and the curds remain. 4. Put the curds in a plastic container and put it in the microwave. Warm it to about 70C. Mix it with tablespoon while still hot and you have you fresh mozzarella ❤❤❤❤❤. You can add salt to taste either when boiling the milk or before you put your curd in the microwave. These steps were obtained from different recipes and I just briefed it here.

[@Food_by_Ben]

Great job, sounds like you had fun and enjoyed the outcome!

[@user-sr5pl6ry1s]

Ни вода там выделяется а молочная сиворотка. И после сборки мягкого сыра, и сиворотку жёлтого цвета можно и нужно кипятит на медленном огне и получается творог,если ВАШЕЙ стране знают что это такое ,😂творог. У нас в Россий и на Кавказе это знают.

[@user-sq5xo4kq9i]

Thank you so much🙏🙏❤❤❤❤👏👏👏👏😊

[@YeshuaKingMessiah]

@@user-sr5pl6ry1swho wants cottage cheese when ur making mozz??

[@tshebeletsomathikga1817]

Thanks so much,

[@Jonnysins9000]

I have mozzarella with honey. It’s actually very good

[@aidenmann6190]

What’s the first rule Tommy?

[@guyquasar7439]

I read this in Tommy's voice 😂

[@KIJIKLIPS]

Arthur could have said this instead of the bit about "the little bits of onions, with olives" or whatever it was something like tha

[@Taayi]

Ittt issss heheh

[@Patrick-zr8tv]

thats gotta be really healthy for ya

[@LesbianWitchAcademia]

You forgot to mention the most important step in this process: burn every single nerve ending off of your hands as you handle 160°F+ Mozzarella cheese with your bare hands

[@TAKTlmao]

Fr

[@Egonsraad]

Lol if your hands aren't calloused enough to handle making fresh mutz you shouldnt be making it in the first place

[@LesbianWitchAcademia]

@@Egonsraad Enlighten me how, praytell, you're supposed to get said callouses, without doing this?

[@Egonsraad]

@LesbianWitchAcademia ... hot water gets rid of callouses, dunking your fingers into scalding water will just prevent you from doing anything with them for a while. Honestly I built them after years of touching hot pans and spoons. My point was that if you're at a level where you can't handle very hot water on your hands, you should avoid making fresh mozzarella.

[@jonslg240]

Also he puts all the steps on screen for like 0.5 seconds.

[@YeshuaKingMessiah]

Vinegar works great No rennet needed Or citric acid

[@wearytaco1641]

Thank you! Is the only difference between Moz and paneer the stretch process?

[@YeshuaKingMessiah]

@@wearytaco1641 I’m not sure I have a recipe for paneer but haven’t done it yet It looks very simple but u fo need a press I bought a tofu press lol (see, I’m rly gonna make it! Sooooomeday lol)

[@wearytaco1641]

@@YeshuaKingMessiah I make paneer pretty often (it's just pressed cottage/farm cheese. It might not be the world's best paneer lol, but it's just vinegar/lemon and milk, heated and separated, then drained and pressed (I just use a heavy pot). Good luck though! Hopefully it turns out good! I can't imagine it not turning out good. And if you save the whey you can use it to make rice and soups and stuff!

[@anastasiae.5338]

I just made some with milk and vinegar, only. It was kind of cool being able to do something I never expected to do.

[@YeshuaKingMessiah]

I salt it once in a while balls

[@auryangus6303]

As an Italian, I approve of this, it looks great

[@profilepicture828]

Ho trovato l’italiano! Per favore smetti di parlare

[@watchman_1029]

As an Englishman, I only understand CHEDDAR

[@end.olives]

As an italian i feel the need to tell everyone all the time that im italian

[@johnpark8085]

yall always do this

[@Food_by_Ben]

Thanks heaps ! 🎉

[@TeslaGengar]

yep, let me just grab my rennet i have sitting around

[@ImJustHere101]

Gyro would be proud.

[@imbio6930]

IS THAT A FUCKING JOJO REFERENCE1111!!!!!!1!!!!!

[@sdaafasfad]

I knew I wasn't the only guy who caresses these balls so lovingly. Thanks for the positive affirmation.

[@Food_by_Ben]

Haha good stuff

[@TheAdaoo7]

This is the kind of shorts content i like to see. Caprese looks great too

[@whystaroth]

I would love a whole video of this. Shorts can't really give all the info and general looks of each step and you didn't really put a full description so I feel like if I'd do this wouldn't really work well... 😂

[@nilanjasa007]

Surely others have put this recipe in KZbin too 🤔

[@Zvalgryn]

KZbin shorts are like a 90/10 ratio of hot garbage annoying clickbait down videos and a tiny bit of people that actually make a solid 1 minute vid.

[@pisshat]

google how to make mozzarella? instead of waiting for someone to make a whole video about it, maybe use the resources that already exist?

[@Food_by_Ben]

I could make one sometime if enough people are interested!

[@ThatSubhumanRatscallion]

​@@Food_by_Bendo it

[@therishav4250]

"A day without mozzarella is a day wasted"-ITALY 🇮🇹

[@THECONTINENTALMAN]

As an Italian, this is not true. We can survive.

[@simark_tahimiklang]

As an Italian we drink olive oil everyday

[@themetalmario77]

@@THECONTINENTALMAN But two days without mozzarella?

[@THECONTINENTALMAN]

@@themetalmario77 a whole week without mozzarella? Easy.

[@Food_by_Ben]

Sounds like my kind of place 😮

[@Kangikari]

Looks bussin

[@clever6435]

Mighty bussin my guy

[@Eepop_stuffs]

Google translate translated "bussin" to "like a bus"😭

[@austins4039]

Looks mid

[@WanderingKnight03]

​@@austins4039 man shutup

[@austins4039]

@@WanderingKnight03 or what? Lol

[@newgame897]

Appreciated the 🤌 at the end

[@Food_by_Ben]

Just had to do it!

[@alexandermuller950]

That looks great. Will def give it a try ✨

[@EastndFTball]

Lofi vibes, relevant recipe, looks great - instant sub

[@melbiamil5144]

i can't believe it was this simple to make it at home, and it looks so delicious too.

[@rdpcl]

Finally a recipe that includes rennet, crucial for making mozzarella. Vinegar alone isn't enough

[@eyeswideopenpod]

This looks amazing but I’ll just buy mine cuz I’m too lazy to make it lol

[@techkri]

love it

[@benruash1525]

How much mozzarella you get from 3.7l of milk? Thanks:)

[@Zerohi123]

That's cool but what do I do with the blobs after I'm done drinking all the mozzarella?

[@BearUmbrella]

FYI, use whole milk instead of what you have. Please pin this

[@divine_monkey]

Got some nice asbestos hands 😀 wish I did, i gotta use gloves to make mozzarella 😫

[@Food_by_Ben]

Haha wasn’t the easiest!

[@surge5240]

Basically it's paneer in India.

[@AliceOzir-zi3vu]

Amazing and easy thanks

[@89abdullah49]

tonio before he served josuke and okuyasu :

[@P3ndejosG4ng]

Jojo fans when they see a random chef making a caprese salad:

[@keyboardkween8744]

Easier than I thought

[@milicamatuka7719]

Ovo je pravi recept..Bravo

[@SomeGuyNamedJustin]

I didn’t know it was that easy! Will definitely try!

[@arnelquindoza2654]

Well except for the materials needed

[@Killertiger2000]

This is easy but this isn’t actually mozzarella it’s paneer similar but not quite

[@Food_by_Ben]

Let me know how you go

[@Suzan_Baddar]

Hi. Looks delicious. What type of milk do you use. Cow, goat ? Can we use the pastarized mild from shops or it has to fresh

[@Food_by_Ben]

Hello, I used a standard full fat cows milk for this recipe. Where I am from (New Zealand) all milk is pasteurized in the stores. However depending on where you are in the world, some places use Ultra High Temperature pasteurization which will not be suitable for making mozzarella. Hope this helps, happy cooking!

[@Suzan_Baddar]

@@Food_by_Ben thank you

[@matthewgardner824]

Use human breast milk and serve at a party. Don't tell them until after they have eaten the cheese, it will spoil the surprise. I guarantee that everyone will remember you.....

[@jeffsanchez2086]

Worked ONCE for me. I think the issue is we can’t get raw milk in California and even just pasteurized for some reason doesn’t set up. It makes great cottage cheese but not mozerella

[@itzjusme]

Did you try heating it in the microwave? I tried making mozzarella using pasteurized whole milk, and the only time I got an actual ball was when I put it in the microwave. It turned into more of an experiment for me, lol. 😂

[@jeffsanchez2086]

@@itzjusmeI’ve tried everything. From Vinegar to rennet and Citric acid and it worked the first time then never again after that

[@xnicksomox]

Are you sure it’s not a temperature issue

[@suchanderreddy]

Did you used raw milk or homogenized milk?

[@rkrk-866]

👉MILK👈

[@itzjusme]

You can use raw or pasteurized milk, but not homogenized milk or ultra pasteurized milk. The process is slightly different between the milk. The curds are bigger and easier to work with when using raw milk. It’s a bit trickier with pasteurized milk, but it will still work.

[@nur-a-tasinruhan9333]

Ay man look no homo

[@user-sr5pl6ry1s]

Гоимогенизтрованное молоко вообще отрава.🇷🇺

[@Mugelbbub16]

The 🤌🤌🤌🤌🤌 at the end I agree😅

[@royalsprite-te2ze]

This song made me cry🥹

[@cookingwithkenny9391]

This guy straight up took Joshua Weissmans recipe to the T

[@ptwotwo2055]

Are there differences in the end product between your method and just using milk and white vinegar, I've made my own ricotta before so I'm deffo trying mozzarella

[@Zain__766]

Now i have to try this 😍♥️

[@qwerty-nw7rd]

what’s the song? also this looks so good

[@WarriorMiller-zk2lu]

WHAT MANNER OF WITCHCRAFT

[@doloressaligumba195]

Wow yummy

[@natehiggers42069]

To answer everyone's question. No you can't use a milk alternative, and no you can't substitute rennet. You CANNOT make vegan mozzarella. You can try to substitute these ingredients, but you will not get mozzarella.

[@MarkLewis...]

I substituted... I'm still calling it mozzarella. I don't care what you think, you food snob, and I am (also) Italian.

[@natehiggers42069]

@MarkLewis... I'm not being a "food snob". Its just that you get a cheese that tastes nothing like mozzarella. I'm glad you enjoy your vegan cheese product™️, but it isn't remotely close to mozzarella

[@MarkLewis...]

@@natehiggers42069 "I'm not being a food snob, it's just..." and then proceeds to attempt to justify his food snobbery. Lol Ok, whatever zoomer.

[@messy3314]

@@natehiggers42069 is rennet necessary?

[@elliottitommyngo2501]

😭 wish I could have a dude like this to make me Mozzarella every week

[@uzmashah1839]

whole milk , lemon juice or vinegar citric acid these Three ingredients are mandatory that's it..!

[@matthewgardner824]

Why do you need the citric acid? Vinegar alone will do the trick.

[@shaunasinclair874]

Wow talent 🎉

[@GabrielDipo]

Mozzarella is just milk tofu

[@ayushnandkishor1352]

Can we use protease instead of rennet ?

[@Kookiethecoolmelon]

Grande fra,parla un italiano che ama la mozzarella col pomodoro a fette e con un pò di basilico vicino,uno spettacolo.

[@marogmartz]

It's really cooo how cheese ist actually that hard to make. It takes practice but it's not as hard as one may think. Trying this!

[@user-sr5pl6ry1s]

Вы ошибаетесь глубоко.

[@jyotitewari739]

Is there any substitute for renette or a cheaper alternative?

[@whengrapespop5728]

Do you mean a vegetarian substitute? Most cheeses contain rennet, making it non-vegetarian (but don’t tell your vegetarian friends, it will ruin what they love most). However, I believe there are plant based enzymes out there that you can use - not sure if they are less expensive or work just as well, but animal rennet is the default.

[@killjoym6973]

​@@whengrapespop5728 i eat mozzarela that has vegetarian sign on it so it exists 🤷🏻‍♀️

[@whengrapespop5728]

@@killjoym6973 Then it’s not mozzarella, but something else imitating it.

[@killjoym6973]

@@whengrapespop5728 nope, it is.

[@YinYanUzumaki]

@@whengrapespop5728 you get plenty of cheese in India that is not made with rennet including ( but not limited to ) mozzarella. Indian vegetarians take their vegetarianism very seriously. No dead bodies of any kind in any form for some of our Jain brothers and the Hindu meditators .

[@chandrikashrestha]

what's the substitute for rennet? 🥺🥺

[@CookedbyUrmi]

Best❤❤

[@Abena5012]

Can you make it without rennet?

[@Baldilocks88]

If anyone wants a vegetarian alternative to standard Rennet, you can get Vegetable and Microbial versions that are Calf-free

[@shrishtishetye69]

Bahut badhiya Recipi

[@Mr.NiceguyS.A]

I take it that degrees F?not Celsius? How much is your cupsize in ml? Is the whey heated separately to 80?

[@happyhippoeaters4261]

Does Higher Fat milks work better?

[@user-sr5pl6ry1s]

С одного молоко не получится, надо добавлять сичужий раствор сиворотки,тогда и молоко теплое сварачивается, потом снова подогревается и собирают мягкий сыр. Но не маццарнела сразу.это лож.

[@TheBigHat-p1l]

Is the same color as Italian❤

[@starlitstreet]

Prepare for the onslaught of angry italians

[@ProiezioniOrtonali]

Bro im italian that shi is perfect

[@masscreationbroadcasts]

I accidentally heat milk once until I got cheese and was thoroughly perplexed.

[@user-ib3gv9zj1w]

What does heating up the curds before putting them in hot water and shaping do? We make fresh mozz at work and we don't heat the curds up first, we just put directly into the hot water and shake the balls. Still comes out great

[@tshebeletsomathikga1817]

Kindly share the steps on how you do it. Thanks in advance

[@Kameron347]

Some 10 year old: “Roll into balls” *AYYOOOOO*💀💀💀

[@Jules-740]

Is there an alternative to using citric acid? Can i use fresh lemons or vinegar?

[@YourLocalBroskiSchinx]

did you know? that if you bake dry cheese sauce you can make it stretchy!

[@nouraoweis7161]

Looks so yummy 😋🥰

[@agoogleuser2507]

Question: Can't the citric acid be used to curd the milk if you don't have any rennet?

[@TessMArt]

Yes, you can. I do it all the time.

[@agoogleuser2507]

@@TessMArt Then why do people go the extra mile to get rennet why any acid in their kitchen would work??

[@TessMArt]

@@agoogleuser2507 It depends of the kind of cheese you are making. Harder cheeses like cheddar require rennet while softer cheeses such as mozzarella uses vinegar or lemon juice to curd the milk. I, myself, never make hard cheeses, that's why I use vinegar or lemon. So many other people do similarly.

[@agoogleuser2507]

@@TessMArt Ohhh, so that's the difference. Do softer cheeses ripen faster than harder cheeses?

[@VlasovArtem]

Always check information about your rennet. It always says how much rennet requires to set 1 liter of milk in 45 minutes. Also, you can replace citric acid with white distilled vinegar (15ml of vinegar per 1 liter of milk. You need to dilute vinegar in 120ml of water.)

[@leahk3524]

Pleeeease give me the song name. Also, thank you for the recipe!

[@samuraishober]

Beautiful morning - clouds

[@dillonqaphsiel7977]

Darud- sand storm

[@mohammadsyazwigeoffrey7325]

Never gonna give you up

[@Jupiterninja95]

Can you use vegetarian rennet?

[@efiramukhti9468]

Looks sooo great 🤌🏻

[@Food_by_Ben]

It was!

[@syedali2051]

Hey please do a detailed video on mozzarella cheese. And I can use sodium citrate instead of rennet? Please answer me

[@FerghusCameron]

Eating the cheese as Balls are like Holy orbs of power

[@Baggest.]

I don’t know what it was but when I watched this video I expected some picture to pop up during the video for a split second

[@yourlocaltourist4703]

whats the difference between this way and with vinegar?

[@kimberlymurillo1829]

My western brain trying to convert the metric system units into our imperial measuring system

[@TessMArt]

My brain is all the time trying to do the other way around.

[@selfloathinggameing]

3.7 liters is literally just a gallon

[@violettracey]

Thanks!

[@Judithk1177]

If I don’t have citric acid can i use lemon

[@IchigoMelon_]

Now I’m craving mozzarella-

[@ws3240]

Pizza mozzarella Pizza mozzarella Rella Rella Rella Rella

[@alexjquispetorres4909]

Wow

[@rdooky]

The end was like chamaron ehh

[@ceyo8496]

What would happen if you drank the forbidden mozzarella water

[@techkri]

Nothing if you drink in moderate

[@Killertiger2000]

Yes Whey it’s frequently consumed in various ways

[@anilasikka9972]

What can we use instead of Rennet

[@pinkeln]

but how do you get it to be hard where you can shred it and melt it?

[@sebastiancumsille4328]

Hello, I did as the video says, same ingredients but no curds are formed... I think there's a missing piece of information... could you please explain? Thank you

[@GhostRyder2008]

Too bad I've never seen rennet in any grocery store. Where do you get it?

[@damarismarzan5833]

Thanks ❤

[@duhkksshh1523]

Hey thats How panneer is made how did the end turn out so different

[@aniketsrivastava1870]

Paneer is made by boiling water and cheese is like soft form of paneer made by simply heating cheese

[@mirtaperez1249]

Si pudieras explicarlo lentamente,no se puede apreciar c.paso.Queda delicioso.pero no lo captó bien.gracias

[@wareeshasajjad_tjk]

*okey so i boiled the milk.. N I'm keeping it at room temperature so it cools down.. Can i use dat milk to make cheese?*

[@user-sr5pl6ry1s]

Конечно же нет.В молоко надо добавлят сичужный фермен,это тот раствор спомощю чего и теплое молоко сворачивается. А автору виде вообще не интересно что вы спрашиваете вед он на комментарий и не отвечает. И не ждите.этот человек не затинтересован, что вы четко поняли суть видео.это только зарабатывание денег видео,к большему сожалению.

[@hempmaster]

Where do you add salt?

[@natalinaadek5697]

Finally I bought @ Supermarket.. The simplest way.. 😂😂😂 short Cut😂😂😂

[@laurabigsby2407]

Very nice

[@SonuKumar-gl3iu]

Please sir make a long video

[@user-tv4sh8zj8y]

❤🎉😊 мне понравилось спасибо вам за ваши рецепты прсто прелесть

[@verafragkoulaki-severing4395]

Great but what kind off ingredient is ""rennet?

[@CatGPT_]

does this melt well?

[@Food_by_Ben]

Yes it does!