Make Mozzarella Cheese with Powdered Milk

We use a gallon of milk reconstituted from 20-year-old nonfat dry milk to make a batch of mozzarella cheese that grates, slices, and melts just like what you buy in the store.
Products:
Liquid 2X (Double Strength) Vegetable Rennet amzn.to/3H3A5SU
Citric Acid amzn.to/41EtYOA
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[@DiscoCatsMeow]

I commented on an earlier video but this is going to be so helpful. I ordered a 2 gal bucket of white rice flour from Amazon to save money on GF baking for my son. They sent me a 2 gal bucket of whole powdered milk. They replaced it and when I opened the second box it was powdered milk as well. I now have 4 gal of whole milk powder which I do not want to waste. 😊😊

[@RoseRedHomestead]

Sounds great! Jim

[@BrattyPatriot]

using a full fat milk powder will yield you a much better product, good luck

[@DiscoCatsMeow]

@@BrattyPatriot I wondered that. I realized that she said she was using low-fat and mine is full fat. I didn't know if I could use it or not after watching the video.

[@KitchenFairy61]

I don't think that it matters what kind of powdered milk you use.

[@BrattyPatriot]

@@KitchenFairy61 you can make it with any milk, the fatter the milk powder, the better the cheese, think about skim vs full fat cheese at the store. hth

[@jhenniceamorrow5936]

This is fantastic! I never imagined powdered milk would work for cheese making! Again, you have educated and delighted.

[@RoseRedHomestead]

Thanks so much! 😊 Jim

[@leabean1999]

What a wonderful series on things made with powdered milk from our food storage. Thank you for taking the time to teach us all. 😊

[@RoseRedHomestead]

Glad you enjoyed it! Jim

[@mtnestrobin]

This is an excellent videos series! So useful. I will be practicing this skill during the two months of my pantry challenge so I have cheeses available, saving my fluid milk for drinking. Thank you Pam for putting in so much time researching, then practicing so we don’t have to.

[@RoseRedHomestead]

You are welcome! Jim

[@DorothyAllen777]

Thank you for teaching us these wonderful skills. Now I understand why cheese is so expensive. Not only does it use up a lot of milk but it also involves quite a bit of labor.

[@RoseRedHomestead]

You are very welcome.

[@marygallagher3428]

Enjoyed the video! Tip: If you also add a little mild Lipase powder when you add the Citric Acid, it will make your Mozzarella more flavorful :-)

[@RoseRedHomestead]

So glad to know that, Mary. Thank you!

[@terrym5786]

Rennet has a shelf life after which potency declines. Some need to be stored in refrigerator or freezer. Also, some is shipped to you well into its potency period so you do not get the full time. You can just use a large bowl of hot water, temperature 160 to 175 degrees to soak and stretch the mozzarella if you do not have access to a microwave. You will need heatproof or heat resistant gloves to protect your hands.

[@missbiggs9437]

Can’t thank you enough for this series of videos. I’ve really enjoyed them, especially the ricotta and now the mozzarella episodes. I would never have thought to try making mozzarella but I see now that it’s quite doable so I will give it a try soon. Thanks again to the two of you for sharing your knowledge and expertise with us!! 🙏❤️🐄🥛🧀🫕

[@KatMa664]

I have low-fat powdered milk and I have full fat powdered milk and it taste much better. You could actually drink it and not mind it.

[@donnamerritt9634]

Prof Pam⚘️ I am going to watch all the videos again And then make next week.. I am So Excited... Thank you Pam And Jim. Always #teamcantrell ❤

[@RoseRedHomestead]

Thank you! Jim

[@debracyphert5934]

Awesome! I’m ordering supplies now.

[@jesse7070]

Wow! This was such a great instructional video. Thank you for sharing your knowledge. I'm shocked you could make a fat free mozzarella with that consistency.

[@suejordan7544]

I bet that you were a fantastic teacher!!!!

[@RoseRedHomestead]

Yes, she was and still is. Jim

[@sixpackbinky]

Thank you for a more economical way to prepare cheese and I’m sure more healthy also. ❤❤❤

[@RoseRedHomestead]

We are happy you like it. Jim

[@charlenejutras1595]

This series is so interesting! I never knew you could make all of these things from powdered milk! As always, thank you for doing all of this work that you do to educate us on preparedness.

[@RoseRedHomestead]

You are very welcome.

[@glendasmith7507]

Thank you for this series of videos. I always learn so much from you.

[@moe9265]

I sooo love this channel!

[@RoseRedHomestead]

Thank you so much!

[@robingirven4570]

Thanks for doing all the hard work for us!

[@cynthialewis7080]

Beautiful roses... 🌹 🥀

[@cherietucker9930]

You made that look easy! I may be able to do it, too.

[@Stinson.Homestead]

That is amazing! I hope to try this soon. Blessings to both of you! 💙

[@KHam663]

This - and your whole series on making dairy products - is so helpful and I appreciate that you’ve done all the testing and work for the benefit of others ❤

[@RoseRedHomestead]

Thank you for watching out channel. Jim

[@jlmitchell1135]

Mozzarella cheese need a all book how wonderful thankyou from AUSTRALIA

[@buckonono7996]

Thank you so much for persevering to find the solution to making Mozzerella cheese at home. You and Jim are such kind and generous people. I went to look for today's recipe and noticed the version available is version 2, which doesn't have the mozzarella recipe on it. I am sure it will get updated when you have the chance and look forward to giving it a try. Thank you for all you do!

[@RoseRedHomestead]

It is up there now. I forgot to hit the "publish" link! LOL

[@buckonono7996]

@@RoseRedHomestead Thank you again! Your gift of time to us appears to be limitless and we all love you for it.

[@leebrendalee]

Watching now,, cannot wait to try the entire series, honestly you guys have me soooo busy making all your stuff, I’m waiting for the tomatoe purée…..then your chicken broth, then the cheeses, lol,watched video cannnnot wait

[@RoseRedHomestead]

Hope you enjoy! Jim

[@catherinemiles2172]

Excellent! Thank you for all the work and this year my goal is to make cheeses. You have saved me time and money as you keep on going even in a fail. I appreciate that. Excited to start. Thank you for all you do.

[@RoseRedHomestead]

You are so welcome! You are so welcome. Jim

[@kathleenturley1561]

Rose...you have done it again! What a wonderful teaching video. And look at ALL your subscribers!!! A testament to your loving and caring teaching ability. You have taught us all so many life long wonderful skills to take care of our families. Thank you thank..... you so very much

[@mawmaw1833]

Good thing you are familiar with labs.class is now in session.excellent.

[@RoseRedHomestead]

Thank you.

[@ltodd79]

What a wonderful series of videos you have prepared here! This will be the mainstay of my cheese making know how! Thank you!

[@louisianacooker321]

What a great skill to have in our bags. Thanks again for all your and Jim’s hard work.

[@RoseRedHomestead]

Our pleasure! Jim

[@rochellevandriel6048]

Hi Pam: How to heat in the intervals that you show if you don't have a microwave? Thanks for all of your efforts.

[@jillpellegrin4137]

You might try a double boiler. Just an idea.

[@robertadunaway7030]

Rose had mentioned hot water bath if you don't use a microwave.

[@L1623VP]

An earlier commenter said that other recipes call for keeping the excess whey heated and dunking the mozzarella ball back in that to reheat it between stretches. That's an idea for a no-microwave method, too.

[@JacquelinePresnell-kl3cl]

So enjoying all these videos. Can’t wait to try the mozzarella! Thank you!❤️

[@RoseRedHomestead]

Hope you enjoy, Jim

[@marilyngriffith2329]

I am so excited to try this!! NEW SUBSCRIBER TODAY!

[@donnaanderson3240]

Thank you so much for all the videos that you do. They have really helped me and a lot of other people. QUESTION: You mentioned using low fat powdered milk would not be like using whole milk because it doesn't have the fat. So, I was wondering if you could add a bit of Ghee to the low fat powdered milk to make the mozzarella taste more like what it would if you had whole milk available to use. Thanks again for all the hours you put in for us to benefit from all your knowledge and experience.

[@lindaswitala]

You amaze me in every video,and are changmy way of living sustainable forever!!!!! THANK You Pam & Jim

[@dianecote6241]

Great video..just a tip that I do…I wear insulated kitchen gloves to handle the hot curds!

[@karensaylor7040]

I could only find the v2 also

[@RoseRedHomestead]

Go to roseredhomestead.com Home page, click on Recipes, slide to bottom of the page to Making Cheese with PD Milk FINAL (docx) and Download (Making Cheese with Powdered Milk (v.2). Jim

[@suzyvance7328]

I am so impressed. This is a valuable video. I will watch it again later today to burn some of the steps into my brain. I have been making vegan mozzarella for years but it never has the melting capacity of real cheese. I see lasagna on the menu for next week. Many, many thanks...

[@RoseRedHomestead]

Glad it was helpful! Jim

[@whitetrim1]

Interesting! Thanks for sharing!

[@RoseRedHomestead]

Our pleasure!

[@candyland1459]

This cheese turned out perfect! My grandson calls it fancy cheese😂 Thank you for all you do.

[@staceyjohnson4186]

This is great!! Thank you

[@bernieterry189]

Congratulations!

[@RoseRedHomestead]

Thank you! It took several trials before Pam got it right. Jim

[@patriciaellen09]

Just need to add salt when you stretch nice job 😎🙌

[@chris109]

Thank you for all your work! Just know that you both are appreciated so very much!

[@rockyusa2012]

Great video 👏

[@dison4190]

Great information,as usual.

[@robin5382]

That looks very fun to do. Thank you.

[@ivan180160]

Thank you for your videos. I live in Chile in the Atacama Desert, and I would like to see the table of milk ingredients and their contents per serving, so I can go to the market and find the appropriate milk. and to publish the written step by step to be able to translate it (quantities, times, temperatures, etc.) Thank you God bless you!

[@tizmehere492]

This series has given me a whole new appreciation for the cheese I take for granted at the grocery store😮. I am going to dazzle myself and get to work on making these. Thank you, Pam!

[@RoseRedHomestead]

Hope you enjoy!

[@GingerKral]

Thank you.

[@CDMatt94]

Wonderful ❤

[@susanwoodcarver]

An absolutely fascinating series. Thank you so much. We really appreciate all the time and dedication you put into your videos. ❤😊

[@RoseRedHomestead]

So nice of you--thank you.

[@patriciamiller1916]

oops! Never mind...watched again you answered the question in the first part of video! You are so awesome! Off I go to try. My granddaughter and daughter are hoping it works as they are on a diet plan that uses mozzarella!

[@janebadon3988]

This is exciting! Thank you for this series!

[@kathygarner419]

Pam: Thanks for a very good video. Thanks for the cheese series.

[@RoseRedHomestead]

You are very welcome.

[@caralyn-ca-5016]

That was really kool to see!

[@nadinehansen9241]

Thank you. This has been a really interesting series. I haven't done any of them yet, but I think I'll try cream cheese pretty soon.

[@RoseRedHomestead]

Sounds great!

[@cyn4rest]

SUCCESS! We had no doubt. You two are amazing. Thanks so very much. ❤

[@RoseRedHomestead]

You are welcome.

[@freerangecrafts6428]

Fantastic. Can’t wait to try them all

[@bonnie5601]

Thank you so much, Pam and Jim for all these great lessons!

[@jjc2323]

thank you! I have powdered milk and was wondering what I can do with it

[@1-God1-Truth1-Life1-Forever]

This was so much fun!! I do wish you had added included how to make some cheese curds. Hopefully, that's another video ❤

[@chrish6216]

This is so great. I just ordered from New England Cheese Making Supply Co yesterday and it’s already shipped! I see a delicious caprese salad in my very near future. I can’t wait to try this! I just love fresh mozzarella.

[@RoseRedHomestead]

Hope you enjoy it!

[@kimcissell2290]

Thank you so much for all your trial and error. You've given me courage to try.

[@RoseRedHomestead]

Glad to hear that!

[@lyndabuchholz1216]

This is a different way to make mozzarella. Most recipes I have watched uses the whey heated and kept hot and the cheese curds warmed back up in that between stretches. I made cheeses with the kids when they were little and the curds are the beginning of most of the cheeses we made they have different process from there for the different cheeses. I wonder if the mozzarella tastes better if aged a bit. Thank you for these recipes!!

[@janicemartin1580]

Nice. I have made mozzarella for years but never with powdered milk. Will give it a try. I use Junket rennet only for puddings and custards. Generally I use the double strength cheese rennet but also have single on hand, depending on whichever recipe calls for.

[@marlenepiazza8353]

just a heads up on citric acid although it is naturally occurring in citrus fruit, that is not how it is commercially made it is made through a fermentation process, feeding sugar to a black mold, and the sugar is typically from corn best to look for citric acid that is food grade, organic & non-gmo

[@RoseRedHomestead]

Thanks.

[@Wandah-wu9or]

I wanted to let Pam know this also. Figured someone would put it into the comments, ty. As a person who is highly sensitive to molds I figured I would share this info.

[@OldSchoolPrepper]

what great timing...i just did a few vids on making mozzarella one using vinegar and one using citric acid and rennet...i also made ricotta from the leftover whey. So much fun. I did learn that homogonized and pasturized milk can work, though not preferable it can work (I didn't think it would)...I did want to mention, when you "failed" and it looked like cottage cheese, did you move onto the next step (heating the whey up and soaking the chesse )and stretch? first time I tried this, I skipped accidentally skipped a step and got to cottage cheese but I moved forward with the really hot whey and it WORKED! it stretched and worked...it even got shiny...i hope you didn't toss the failure, I think it is recoverable. BTW this is such a great video, I can't wait to try making cheese with powdered milk. Junket rennet is junk. I used vegan rennet and worked well too.

[@RoseRedHomestead]

My first 2 failures did not stretch but made good farmer's cheese. The 3rd one did work for stretching but the taste was off because of the Junket rennet. Thanks for sharing your adventures! Way to go!

[@jojojohnson800]

I cant wait to make this. Thanks for all your experimentation.

[@leannekenyoung]

This is fantastic! I wonder how long rennet lasts? I have powdered milk and will definitely use it and will try every one of the recipes! Thank you for this! 🥰❤️🙏🏻🇨🇦🍁

[@donnamullins2089]

It certainly looks good. Thanks Pam.

[@RoseRedHomestead]

You are welcome, Donna.

[@louiselill1528]

It turned out amazing

[@donnaclinton5578]

This was great! As a child I used to watch my grandfather make this. Good to know which rennet type to buy. I’ve been wanting to make this for a while. Thanks for the informative video.

[@RoseRedHomestead]

You are welcome!

[@teetwo56]

I can’t wait to try this!

[@tooshieg2059]

Bet that would make an awesome pizza!

[@lilazuchowski2630]

I never knew about vegetable based rennet..🤔I need to order some as I’ll be milking the goats the end of the month and can make feta cheese or mozzarella with my powered milk 😊

[@larrydevenney1008]

You can also make ricotta cheese from the leftover whey.

[@tammiew930]

😮that is amazing! I dont have a microwave, but what a great resource

[@RoseRedHomestead]

You can use a boiling water bath instead if you like.

[@nitababcock3977]

Awesome! I love this!

[@mrs.washington2580]

I've used the New England Cheese Company vegetable rennet making mozzarella from raw goat milk. It's comparable with the rennet you used. Looking forward to trying to make it with powdered milk.

[@RoseRedHomestead]

Sounds great!

[@Islandrara]

Good afternoon. Just found your channel. I LOVE IT! Is this The Famous Mr. C.???? From MarkZ?

[@KatMa664]

I read everything that I could about the filters and one of the only filters that removes chlorine notches chlorine taste, or chlorine smell is the turkey. Or a reverse osmosis. I could not find any refrigerator that removed the actual chlorine.

[@RoseRedHomestead]

Thanks for the tip. Jim

[@villiehaizlip7626]

😊wow, maybe I can!

[@RoseRedHomestead]

Of course you can!!!

[@cookiegirl2cookie197]

I was wondering if you would sometimes in the future do a great favor for us Northeners. I've been interested in clilepeppers, both fresh and dried, for a long time. Have read about them, sampled some, but am still hesitant to do much with them. Would you consider doing an exhaustive chileclass and explain about the use of them, buying, storing..the works. Thank you.

[@proudpatriot4605]

Thank you for a great series.

[@lusnorthernhome3410]

Try the mozzarella with a sliced tomato on the bottom then some olive oil and balsamic vinegar on top.

[@RoseRedHomestead]

YUM!!!

[@barbaragorres6779]

Have enjoyed the series

[@shellypowelldailypay]

I'm so excited to try all of these recipes. Thank you, thank you.

[@RoseRedHomestead]

You are so welcome! Jim

[@annettearmstrong8566]

Thank you so much for all this exciting information!!!

[@RoseRedHomestead]

You are welcome.

[@mamabear7765]

This was so empowering! Can’t wait to try it! You are truly amazing and have taught me so much! Happy New Year!

[@RoseRedHomestead]

Thank you! You too!

[@bluebird2416]

What a great series! Thank you!

[@offairhead]

Awesome, thanks!

[@suemerritt1679]

Awesome! Thank you so much for all you do...🥰

[@RoseRedHomestead]

Thanks for watching! Jim

[@kayem863]

Thank you both for this great series. I have enjoyed them & learned so much! I'm excited to try to make several things😊 All the work you both do to be able to share with us is so appreciated! I have learned so much from your channel over that last 2 years 😊

[@RoseRedHomestead]

You are so welcome. So glad to hear you have learned a lot--we love that!!!

[@megbirney8612]

Well done. Looks just like what I have done with whole milk and 2% milk from the store. FYI if using store bought milk watch out for anything that is ultra pasteurized since it won’t set up with the rennet. It stays looking just like ricotta, I found this out the hard way. It isn’t clear which regular milks have been treated either. Pick dairies that are close to you to decrease the chance you have this issue. Whatever changes are made to increase the shelf life make it so that the rennnet can’t work on it. I know some folks store the shelf safe ultra pasteurized milk and they will need to see which of these recipes will work on that type of milk. Well done showing that it can work with powdered skim milk since that is so shelf stable and not ultra pasteurized. Nice video.

[@RoseRedHomestead]

Thank you for your comments and experiences. Jim

[@nilsyn747]

Looks great. I was wondering if you use far less water with the powdered milk, if it would work as well and be easier to remove the whey ❔

[@cdorst2286]

That is BEAUTIFUL! I love all of these videos. I'm going to try to make some cream cheese this weekend

[@RoseRedHomestead]

Sounds great.

[@melinaz3385]

I've double gloved my hands when stretching hot cheese.

[@mansel500]

You made it look so easy! Thank you!

[@RoseRedHomestead]

That is because you didn't see my failures first!!! LOL

[@sallycroft9503]

Love your video and Hair

[@TheMarydtisdale]

Question: what about cheese waxing for long term storage?