Making Mozzarella At Home With Just 2 Ingredients!?

Рет қаралды 507

Natalie and Tara

Күн бұрын

Пікірлер: 47

@ShannonKWest 6 ай бұрын

Bowl Math is HARD. The struggle is real.

@hongcte 6 ай бұрын

It's always a good episode when Tara breaks out into songs lol. My cheapskate sides said I need to try that with discounted milk that's about to expire. I think I will!

@e.urbach7780 6 ай бұрын

As a tie-in to the breadmaking, you can try making your own yeast from fruit; there is an Italian channel that I watch, called Cuore di Cioccolato ("Chocolate Heart") where the host has demonstrated making a liquid yeast from various types of fruit, which is really interesting. He speaks in English with English subtitles so you can understand what is going on even when his spoken English isn't clear. The part that I have the most trouble with, when making bread, is finding the right place to let my dough rise; my kitchen is either too warm (and the dough rises way too quickly) or too cold (and it rises too slowly or not at all), and that affects the finished flavor and texture of the bread. The best way that I've found to rise dough in my kitchen, is to put some hot water in the bottom of a large bowl, place the kneaded dough in the water, cover the bowl with a floursack towel, put the whole thing in the oven (with the heat off) and close the door. Other people I know have had success putting the dough in a bowl (no water), covering with a towel, and putting the bowl on top of their fridge (if the fridge is warm on top), or sitting the covered bowl by a sunny window. Your mileage may vary.

@signejeppesen2395 6 ай бұрын

For bread I put it on top of the fridge, but I soak the towel in hot water and wring it out , then cover the bowl. Seems to work well.

@edkeaton 6 ай бұрын

Happy Friday Tara! You look lovely as always! Any time you and Natalie go out of your way to try something new as cheese making it makes me respect you both immensely! Your efforts are much appreciated! Great job as always dear! Have a great weekend and be well! 👋😎🎉🎊🙏❤️

@davidfaith116 6 ай бұрын

Wow, Tara... What a nice looking fridge.

@terenzo50 6 ай бұрын

One helpful tip for cheesemaking: You've got to be able to get out of your own whey. And you did -- eventually.

@rdj232 6 ай бұрын

little Miss Muffet sat on a tuffet, eating curds and whey, along came a spider and sat down beside her and scared Miss Muffet a way.

@JackBoots1 6 ай бұрын

Tara, it's so much fun watching you have fun making mozzarella...and a mess. Not that I would do any better, you should see the mess I make when I make sauerkraut.

@CCoburn3 6 ай бұрын

Actually, the bag you used is probably better than cheesecloth. Cheesecloth has too many holes. But what you made is not really mozzarella. It is actually Queso Fresco, which is popular in Mexico. Still, it is close enough. Mozzarella uses rennet to form the curds instead of vinegar or lemon juice. I suppose that some people may be able to taste the difference, but if you don't tell people, most won't know.

@NatalieandTara 6 ай бұрын

I am definitely looking into rennet now. I wanna try the full thing. This one went so well I'm feeling bold.

@CCoburn3 6 ай бұрын

@@NatalieandTara When you get the rennet, make some cream cheese. It is super easy and is MUCH better than the store bought stuff.

@andrewfischer8564 6 ай бұрын

real mozz is made with water buffalo milk

@BenjaminRoethig 6 ай бұрын

I definitely heard Natalie's voice in my head when that came on screen 😂😂

@trolltoon 6 ай бұрын

Enjoyed watching you enjoy making that. You can use the whey to make ricotta cheese or add it to smoothies or use it for anything recipe that calls for water or milk - ie soak beans/legumes, cook pastas, potatoes, rice, biscuits, pancakes, waffles, breads etc - it adds a slight "tang" taste.

@chrismusix5669 6 ай бұрын

Looks great!

@johnhmaloney 6 ай бұрын

Great job! Given how sideways many of your cooking episodes have gone over the years, it's always nice to see one go well and even turn out better than store bought. I paused the video midway through to look up what to do with whey, just out of my own curiosity (thanks ADHD) and it looks like you can use it to make ricotta. It could be another cheesemaking episode.

@NatalieandTara 6 ай бұрын

OOOOOOOOOOOOO! Ricotta is a favorite of mine! I want make Yogurt next.

@e.urbach7780 6 ай бұрын

@@NatalieandTara you can make yogurt by using any active-culture yogurt as a starter for your own milk and cream!

@KyleWigginsArt 6 ай бұрын

Mozzarella uses a bacteria called rennet and a whey starter which causes the milk to curdle. This is closer to a fresh cheese like Mexican queso fresco or Indian paneer which uses an acid, then is drained and pressed. The main difference with this, is that it's stretched, like a mozzarella. It may not be traditional mozzarella, but it's a good way (whey?) to get started in cheesemaking.

@NatalieandTara 6 ай бұрын

OoooooOOOOOooooo Well, now I gotta try that version!

@JackBoots1 6 ай бұрын

Rennet is an enzyme. Animal rennet is derived from the stomach of a calf or other ruminant. There is a vegetable rennet, it's made from mold.

@KyleWigginsArt 6 ай бұрын

@@JackBoots1 You're right, an enzyme.

@chicagorandy 6 ай бұрын

Tara, your enthusiasm for this project is totally infectious. Gonna have to make me some mozz now. Thanks for sharing the adventure. And how is it possible you keep getting cuter and cuter with every new vid?

@NatalieandTara 6 ай бұрын

Hahahaha thank you. Honestly it my stupid phone camera and a pretty stick in it. And DO IT! I had so much fun making this (fake) mozzarella!

@RFBennett 6 ай бұрын

You can make Ricotta with the whey...

@NatalieandTara 6 ай бұрын

oh REALLY!!!!!! I LOVE Ricotta!

@RFBennett 6 ай бұрын

@@NatalieandTara Yes, I don't remember the details (Old) but it is a good way to recover the remaining milkfats in the whey. Making the Ricotta a relatively low-fat cheese. I'd love to see some experiments. Good luck... 🥰

@e.urbach7780 6 ай бұрын

@@NatalieandTara Yep, traditionally, ricotta is how you get a second batch of cheese out of the same batch of milk! It's even easier to make! Although usually it is used with whey that came from milk that was curdled with rennet, not vinegar or lemon juice, but I'm not sure what kind of a difference that makes. You put the whey back in the pot, heat it to the boiling point over medium heat, stirring it so that it doesn't scorch, and add a few more tablespoons of vinegar. Add the vinegar a tablespoon at a time, and stir, and if it doesn't curdle, add another tablespoon of vinegar and stir. The mixture will curdle within a few seconds once the temperature is right and you have added enough vinegar. The whey will look yellow instead of white. Then pour the curds through a cheesecloth-lined or floursack towel-lined strainer set into the sink (the remaining whey will be too salty and vinegary to use again so you discard it). Put the curds in a bowl, add a splash of milk or cream to moisten it enough so that you can stir it vigorously and break up the curds into tiny grains. That's it!

@debbralehrman5957 6 ай бұрын

Congrats Natalie 👏🏻👏🏻👏🏻🍕🍕🍕Now you can make some pizza.👍🏼🌹

@nikolajc7617 6 ай бұрын

You can do the same with yogurt natural without the boiling and vinegar and mix spices to your taste. Its just not so firm as the mozarella, it become your own butter cheese with a little more sour backgroud taste, i only think it have to be a finer mesh than you used there for mozarella, use coffee filters.

@NatalieandTara 6 ай бұрын

I am TOTALLY making yogurt soon!

@nikolajc7617 6 ай бұрын

@@NatalieandTara Nice, hope you like it.😋😉