2 Ingredient FRESH Mozzarella

Ingredients:
- 2L whole milk
- 7 tbsp white vinegar
1. Heat milk to 46°C, take off the heat, add vinegar, stir to combine, cover with a lid then leave for 10 mins
2. Remove cheese curds from the liquid whey and shape into balls, squeezing as much liquid out as possible
3. Heat the whey up to 65°C and add the balls of mozz back in, one at a time for 30 second increments, then take out, stretch and pull until it becomes elastic and smooth
4. Repeat this step 2-4 times until a nice smooth texture is achieved
5. Shape the mozzarella into a ball, salt can be added now
6. Place the finished balls into a bowl of ice water for 10-15 mins
7. Store the cheese in this water, or the whey and keep it in the fridge for 1-1.5 weeks

[@Christian-ij1fk]

Shout out to you for giving the actual recipe with measurements

[@dasouthmanclips3707]

😂😂😂

[@PerpetualWane]

⁠@AiyvenConnorto be fair there’s only 2 ingredients here. If every channel listed every ingredient these videos would get pretty dry. 1tbsp oil, 2tsp salt, 1tbsp sugar, 1 cup broth, 2 cups heavy cream, 1 cup flour, 3 cups flour, 2 cups water, 1tbsp butter, 1tbsp yeast, 1 tbsp oil, 2tsp salt, 2tsp black pepper, 1tsp ground ginger, 1tsp garlic powder, 1tsp onion powder, 1 pound ground beef, 2 tbsp butter, 1 sprig rosemary, 1 leaf of lettuce, 1 sliced tomato, 1cup mayo, 1 cup mustard, 1 tsp salt, 1 tsp black bepper, 1 tbsp sugar, etc etc etc etc etc. rinse and repeat a thousand times. And thats not even with cooking times. Much better off just reading a recipe.

[@harukrentz435]

​@@PerpetualWane we are not talking about ingredients we are talking about measurement and when it comes to baking, measurement, temperature, level of cooking fire, period of cooking ARE very important.

[@PhantomPHX416]

​@@harukrentz435yes I specifically had lots of problems with the degree of heat not being mentioned and had to look it up or turn to AI (which wouldn't be always accurate)

[@excellero9766]

​@@harukrentz435not really if you know how to cook you know you don't need to follow these rigid measurements

[@scotttruehart8024]

My dumbass went "Vinager? Isn't that gonna curdle the milk?" and then remembered that's the ENTIRE point.

[@RomyTheLederc]

Classic Hungarian cottage cheese (túró). You just have to leave it in a cloth for a few days to dry out (hang it up + under a bucket and in a place where there is no one and it's colder because it will smell sour)

[@DatsWhatHeSaid]

Classic "vinager" reaction!

[@Likmiknutz]

Yeah that’s exactly how I reacted too 😂

[@LordMagnusIV]

@@DatsWhatHeSaid misspelling that word wrong saves you from racism allegations in the future

[@mattwharton5939]

You’re not alone my friend. My dumb ass thought that too.

[@Dan-wr3ny]

Two ingredients: -mozza -rella

[@elijahberg3606]

Cut off

[@krzysztofm8218]

You forgot fresh

[@booster4liferh]

Ok so cut off... rella thanks

[@caboosendbutton4219]

brooo i said the same thing ahahah

[@boredboi6279]

GYROOOOOO!!!!

[@viniciusdesouza1033]

I'm from Brazil and i'm so happy that you leave the teperature in °C in the description. It save me a good time

[@lancefry7151]

80% of the world uses Celsius it's only us Americans that really use it not even Canadians use Fahrenheit

[@zackevans5096]

It's saved 30 seconds to look up or do the conversion. Not a big deal

[@aniketsrivastava1870]

I don't even need a thermometer to do that just heat the milk until you can't put your finger in it then heat it gently after putting salt and done!!!

[@Lesn-1]

@@lancefry7151 tell that to my Canadian wife. I started to use C just cause its easier for her.

[@gtALIEN]

why do u have to specify brazil

[@DoseOfBaani]

When he laughed at... "Leave your balls in cold water for 20 minutes." I thought I was the only one. Lol

[@WooperGamerYT]

“Don’t worry, they won’t shrink.”

[@lyndahdube]

Oh thank goodness I'm not the only childish one 😂😂😂

[@jaimereyna8154]

Lmaooo

[@kathyhirsch379]

😂😂😂😂😂😂😂😂😂😂​@@WooperGamerYT

[@cesiba1]

Significant shrinkage

[@anulu-momento]

Instructions unclear: I am now infertile

[@PeacefulChaos2]

You were supposed to dunk the mozzarella balls in the boiling water not your own balls

[@RasterFari]

He already said "Instructions unclear" 😭😭​@@PeacefulChaos2

[@qusai1437]

Underrated comment 😂😂

[@MonkeyDStone-hg8cl]

😂great comment

[@carter_63]

💀

[@tommyrea]

I've been making farmers cheese for so long, don't know why I never thought how to make mozzarella. I figured it would be so much more complicated, but its just one extra step!

[@jordankeller4253]

Well, it _is_ much more complicated. The video essentially is making a form of farmer's cheese, it isn't technically mozzarella. But it is simple and it is good, I just made a tiny batch. Mozzarella requires rennet, this just one of the many versions of farmer's cheese.

[@liliafink3093]

Just made this using balsamic vinegar. It turned out SO delicious! So much flavor! Never buying mozarella again!!! I had a bit of issues with texture. It kept ripping and didn't turn out as smooth but oh so delicious! 🤤 Thank you!

[@losarex]

I disagree

[@aaaaaaaa-gu1md]

@@losarex was it bad?

[@losarex]

@@aaaaaaaa-gu1md no I haven't. I just feel like disagreeing. because im a pain in the buttocks

[@DocPlants]

I do agree

[@Shadyinternetman]

@liliafink393 Ohh balsamic vinegar was a very smart choice. Thank you for the suggestion. I'm replying to your comment *after* trying this method. I used 1.3 liters of full fat milk and 85 ml of balsamic vinegar and heated the milk to 60°C before adding the vinegar. I'd recommend you adjust the temperature and ratio of milk to vinegar accordingly till you reach a consistency that's perfect.

[@ThatDudeDeven]

The only channel out here putting measurements in. Subbed

[@KyaKramer]

While you can certainly make fresh cheese this way, using vinegar can make stretching cheese harder and you'll tend to end up with a more crumbly (though still delicious) product. I've seen cheese made this way listed as farmer's cheese. If you use rennet in place of the vinegar, it will allow you to make a stretchier and smoother mozzarella. You can sometimes find rennet in brick & morter speciality stores, but it's also very easy to buy online. You'll also want to be sure to use whole milk if you want a creamier cheese.

[@itsnadchaos]

My mom used to make it this way and it tasted amazing, just don't put too much vinegar it will taste like it, or simply there are things like pills you put to milk, istead of vinegar and it will work too.

[@fionawinter1129]

Renko is the pill you put in the milk. This will also make junket. This is a milk pudding.

[@thereseprunet-brewer2192]

Rennet

[@Weedocto]

“2 ingredients? That’s a lot! Try my one ingredient mozzarella instead.”

[@user-gk6vg7iz4s]

Looking for this one

[@CSharpGuy_]

"Step one," *Phone noise* "One mozzarella please."

[@Masked_Official]

My half ingredient mozzarella is even better

[@inferno7085]

Chuchington 😂

[@Johnathan.Doe.The.Third99]

​@@Masked_Official My zero ingredient Mozzarella is way better

[@klnguyen279]

Normally to make this mozzarella it needs rennet, but I can't find the rennet and this recipe helps a lot. Finally, a very helpful instruction.

[@mimcduffee86]

There is no "normally." Mozzarella needs rennet. This dude is just making a lazy version of american-style farmer cheese.

[@biljancanin]

​@mimcduffee86 if you don't have or can't find rennet, this is probably the closest you get to Mozzarella without it. The white vinegar does almost the same thing. Not worth it tho since you get like a small egg size cheese from 1 liter of milk. It's expensive...

[@evacantu5367]

Thank youuuuuu so muchhhh my husband and i are trying to build a house and in this economy its a pretty penny so we are doing it slowly so im trying to make stuff from scratch to save some money to help push forward

[@kuritsubaji]

Bro...they make this stuff called "cheesecloth"-- it makes the process of straining and forming the curd soooo much easier, and will give you better consistency. 😉

[@aadilmumtaz1427]

Quick tip: 7tbsp is 104ml of vinegar. My mozzarella had hints of vinegar in it using 140ml unless I’m hearing the instruction’s wrong

[@faisalalodat9037]

Try washing the curd maybe

[@bonelesswing194]

maybe because you used too much vinegar? he definitely meant 104 mL unless 7tbsp isnt right. they probably had the script wrong or he heard it wrong or read it wrong who knows

[@joms500]

He really did say 140 ml

[@Dougthecoal]

US tbsp is different to Australian tbsp. Maybe he was doing Aussie math.

[@AkaObbies]

@@joms500probably a mistake by swapping the digits

[@nemurin0]

Omg i tried this and it was really delicious. I wish i found about this sooner 😢 mozzarellas at the store are so expensive here

[@oliverkraft1621]

but two litres of milk are pricey these days as well. now i need a cow. or a buffalo.

[@egotrips4810]

Lmaooo​@@oliverkraft1621

[@Cifteli]

@@oliverkraft1621 mine became a sticky ball of cream cheese

[@nemurin0]

@@Cifteli i think it depends on the milk. I first tried this with milk from straight out of a cow and it turned out really good. And the second time i used a store bought milk and it didn’t stick at all so i turned it into a cream cheese.

[@user-hu8mb5jw5w]

​@@nemurin0 I got mine straight from a bull and it tasted even better

[@SBFRuggedYou]

Bro couldn't even hold in his laugh at the end 😂

[@BigVorst]

The fact I started laughing as soon as he did with the cold water and balls instruction, made me so danm happy.

[@chicken]

This recipe is a game changer. Can't wait to try making my own mozzarella at home.

[@technocat9821]

Instructions unclear, the hair fell off the balls after dipped in the hot curd water

[@Blahalel]

must've forgotten to put them in the cold water afterward

[@bengreen791]

I had to adjust the temperature. The temps weren’t high enough I found 46 degrees left it just falling apart. That was okay cause when I dipped the cheese back in the 65 degree water. I increased it to 75-80. This helped it join together and it became very smooth and stretchy. Currently waiting t for it to cool. Keen to taste it.

[@tacojunebug6710]

Well how was it? I want to try this.

[@aiyannasprague576]

How was it????

[@bengreen791]

@@aiyannasprague576 was great. Went perfect on toast with avocado

[@lucydermidzhyan9217]

Thank you so much for helping me. I was trying to figure out what I was doing wrong.

[@lealand423]

Did you use Celsius or Fahrenheit

[@GreenGivesMeJoy]

Looks so easy to make and at a fraction of the cost. Wow. Definitely want to make this

[@johnjohne6280]

Instructions clear. I now have perfect balls of mozzarella made with 2 ingredients.

[@user-ic6vx7he5r]

Can also use Fresh lemon juice in place of vinegar

[@Milky_Satin_]

Yes

[@zichenghan7585]

From what I can tell the end result is more like cream cheese

[@APVAPF]

​@@zichenghan7585I think you boiled the milk instead of making it lukewarm,which made paneer instead of chese

[@danielportillo1349]

​@zichenghan7585 temperature plays a huuuge part.

[@fahid3342]

You can use any acid. The acid is what separates the whey from the cheese curds in the milk

[@AncalimaArashi]

THANK you for this video, I looked at the others but most of the ones I saw were complicated to follow. Yours is so simple and nice! Thanks!

[@lindalarsson1436]

Its a fussy recipee. If you dont maintain correct heat you have to garbage all that milk. His recipee is going to taste like vinigar Better to use citric acid and renet . Recipeeies are posted on google Or watch on youtbe Ballerina Farm

[@elian958]

thats cause mozzarella is complicated, this is not mozzarella at all

[@Franku40keks]

The stretching part looks so good

[@peopleseditz]

Okay so I did it , but it kept crumbling I thought it was ruined but I kept it in the hot milk for 1 minute times instead of 30 second times and it worked!!

[@sophietory5597]

Thank you so much, this was amazing! We failed with a cheese kit for home made pizzas, then came across your video and it was perfect! 👌👏

[@zackzimmer7167]

“Don’t worry they won’t shrink.”

[@fionawinter1129]

Oh no😯 mine goes a bit stretchy but I can't get s smooth ball at the end, it's kind of bit bits not a smooth ball. What am I doing wrong please?

[@Toby-Wan_Kenobi]

Someone said heat the water up more to around 70-80 C. Try thy

[@user-bw8hx5lj4d]

Such clear instructions thank you i will definitely try to do this :)

[@TrailnTriggerTV]

Translation for my fellow Americans: 2 1/4 quarts of milk 115 degrees Fahrenheit 7 tablespoons of vinegar 150 degrees Fahrenheit 🇺🇸

[@jonathankeith3978]

Thanks brother god bless America

[@LocoNeedAChickenWing]

Milk? Now it's that milk from a grocery store or raw milk from a farm because here in America most of our dairy farmers will not sell their raw milk? I don't think they are allowed

[@nilbog12]

Merica much love

[@guillermohill7441]

Your milk measurement is way the fuck off. 2litres is a bit over 8 u.s cups

[@sparz14]

2 litres is certainly not 2 1/4 cups........ It's more like 8 cups. But who knows... Americans have the need for everything to be giant 🤣

[@moyurbird7829]

A real recipe finally

[@audaym.h.9574]

Last couple of lines were nice.

[@saman097]

Now that was pretty well explained and precise

[@suzannedavies2480]

Ooohhh fabulous , I will be trying this this afternoon , it looks amazing and I love love love mozzarella!❤❤ yum!

[@sascha_w]

Says 46, shows 44. Says 65, shows 56.

[@canadianbacon8545]

Legit! The first thing I noticed how did nobody realize this

[@keeganmorin170]

@@canadianbacon8545 Because common sense says he probably pulled the camera out before it was fully heated up?

[@jabarbush17]

I think bro is dyslexic

[@hamzayounis971]

scummy content creators do this for the comments and reach, Also the fact that this isn't mozzarella is on purpose as well.

[@oli111222]

me scrolling through the comments just to see if somebody is mentioning what i thought, if not, i mention it.

[@longlivelinux90]

As a controls engineer in the food industry, the temps are super important. Can also use brine instead of water and skip the salt in the stretch step.

[@mcdrippyyt562]

You really just made me crave mozzarella by seasoning a piece of Cheese and eating it

[@NaJk93]

If you just leave it in a foodbox and dont stretch it you get paneer.

[@PsilovibeGraham]

What happens if you do this with chocolate milk?

[@UglyJohn69]

You get the opposite of MLK’s dream lol

[@jesseramos7198]

Chocorella

[@rosegroshek1218]

It won't be sweet, the vinegar will mess with the chocolate

[@karunaahire7101]

Thank you for giving us very exactly information for making mozzarella cheese 🌼

[@tonymarsh9049]

This guy has a Great sense of humour 😅

[@marvis008]

I love mozzarella. But i don't know what to do with the white ball after drinking it.

[@TheSteam02]

💀

[@kianoschsaidi4373]

Two steps mozzerela First:go to a store Second:buy mozzerela

[@dannyaakjr6359]

Third find out u spelled Mozzarella wrong.fourth find what you actually was looking for

[@timothyn4699]

tried it out, was hard to get water out and stretch it, even when wrapping it in a cloth and trying to squeeze water out that way. I did use white distilled vinegar, perhaps that negatively affected it. Messy and a cleanup after, but the idea of making your own cheese is neat tho I'd estimate a gallon (~4L) of milk yielded about 14oz- 1lb of mozzarella, but maybe less, because of the excess water

[@beasteticfitness9130]

Just buy it! I made it for years and it burns your hands when stretching powdered citric acid and rennet are the best options to use for making cheese

[@lawnmowerloba]

It didn’t work after I strained the curds I put it back into the curd water and all of it dissolved back into the water

[@Xanburgerham]

Me too, I wasted half a gallon of milk😭

[@dfordorisa9847]

hope to see you become a legend very soon❤

[@VisonsofFalseTruths]

Lemon juice is also a good way to curdle the milk. Any sufficiently strong acid will do, really, so you can do different things to change the flavor profile slightly. Apple cider vinegar might make it nice and tangy, too.

[@nickyu399]

Tip:keep a bowl of ice water for your hands when your stretching the cheese it’s fresh out of hot water and well is hot enough to stretch haha, so just dip your hands in water before and it will really help with that heat

[@michaelarrowood5151]

Instructions unclear balls are stuck in toaster.

[@whocanitbenow5368]

It's homemade cheese but it's most definitely not mozzarella!

[@SaffronGoat]

As an Italian I approve this video

[@user-ee4of4wh7d]

The video is great but that shiny sparkle in his eyes is even greater✨

[@amnaz8717]

For cheese to become stretchy like mozzarella you have to add renet. Other wise its just cottage cheese.

[@romanticized_days]

Exactly!!! Made me waste litres of milk from this video and from watching all the other cheese making videos I understand that rennet is a must lol

[@mtb095]

Thank you!

[@stringsofhell]

Younger, soft cheeses like mozzarella, cottage cheese, cream cheese, ricotta, goat, and provolone often are not made with rennet.

[@Urohpls]

Not true. You can still get decent texture out of it. You literally see the dude slice it

[@bobwitt305]

Thanks. You said it so I'm not.

[@SteveGerben69]

Heat back up to 55° or 65° C? Sounds like you said 65 but it looks like 55 in the video

[@nelalatu461]

Do 65°

[@Ellinor99]

“Dunk your balls” “Stretch it stretch it” 💀💀💀

[@JammieMcJamLikes_roblox]

2 ingredients Milk, Vinegar, Salt, Water, 2 ingredients ah yes

[@skyeriku3194]

Does it matter what kind of milk? Like raw, 1% or whole?

[@steven-fs5vf]

I heard it’s supposed to be whole

[@ColePanike]

Yes, whole. Raw milk is even better.

[@doracotterell2863]

Raw milk is illegal in Canada in a very heavy handed way. Unfortunately. 🤦‍♀️

[@UberOwl]

Wait… how do 2L of milk that cost 3€ make 1-2 mozzarella balls that cost 1€ each?

[@bat4889]

Google economy of scale

[@deanhayes81]

@@bat4889 I'm glad to hear that you are learning new things, but that doesn't apply here......

[@spookiii1839]

I’ll stick to buying it cuz this is one of those things I wish I didn’t know how it was made

[@anakelly76512]

I'll have to convert the measurements but this looks fairly easy to do. I love mozzarella.

[@xdasdaasdasd4787]

Leaving your balls in cold water is always risky

[@luisulua2798]

Not if you have huge balls

[@garfeeldlover]

@@luisulua2798hell yeah brother 🛻🐺🍺🍺🍺

[@Calrad]

😂😂😂😂😂😂😂😂😂

[@Us3r739]

Your balls gotta stay some what warm yk

[@NXS3S]

It will shrink 😂

[@cooperwood2490]

easiest way to find out your pain tolerance to heat

[@gotvacha5150]

The last 5 seconds felt personal

[@willjen6595]

1.olive oil 2.salt 3.pepper

[@icedtohfuu9555]

The ingredients were: Milk White Vinegar (or smthn special I didn't catch what he said) Water He excluded water. The seasonings and oil you mentioned are optional.

[@smoothmusicful]

Water 😭

[@johnlorenzo4212]

@@icedtohfuu9555you must not have a lot of friends

[@lcay_0834]

instructions unclear. dunked balls in steaming cheese water one at a time and now I cant feel them anymore.

[@eastcorkcheeses6448]

Fool , fool ,no matter what you tube says dont ever dunk your balls in hot water , always use some one elses balls

[@zoo2853]

Wow that was so funny.😐

[@lcay_0834]

@@zoo2853 "wowie! that was absolutely ridiculous!🤓☝️"

[@lucabrasi4728]

They didn't shrink but they did shrivel

[@bbarone]

That’s more expensive and more work than just buying some.

[@fplfinesse3274]

I think you're correct. 225g of Mozzarella for £1.10 2 litres of milk.£1.45 Idk how the mozzarella industry make any money 😂

[@bbarone]

They can make it on industrial scales, so it's cheap for them @@fplfinesse3274

[@lindalarsson1436]

Some like flavor home made.

[@ShrutiVerma-ox3xm]

Instead i made it paneer 😢😂

[@notso1471]

Same , multiple times

[@blahdiary5890]

samee…maybe its our milk.. I used amul full cream

[@SuryaKumar-yu1gg]

@@blahdiary5890try with unpasteurized milk

[@chaimking]

@@blahdiary5890 this kind of recepie doesnt work with ultra pasteurized milk, and some countries it's all we got.

[@divinesiphiwebanda2262]

Mine isn't coming out stretchy,why is that?

[@JoshLathamTutorials]

You can also use other milks. Traditional mozzarella is made using buffalo milk, but you can use cow, sheep, or even goat.

[@Theendhasbegun8]

Mine did not stretch it just broke i. Pieces

[@newleft2254]

You have to use unpasteurised milk which is tricky to find. Not sure why he missed that part out since it’s the most important part.

[@actualblack]

@@newleft2254i thought it was only un ultra pasteurized milk

[@chaimking]

@@actualblack true, only ultra

[@lindalarsson1436]

​@@newleft2254 THAT IS NOT TRUE. ITS MADE WITH EITHER PASTURIZED OR UNPASTIRIZED

[@marcovitali3677]

A hint from Italy: go to the store, it's not easy to make mozzarella.

[@oliverkraft1621]

it’s a piece of cake mate.

[@gaia9020]

Finaly a video with real measurements and no freedom units :D

[@SomeThingGamingYT]

blud was laughing at the dunk balls into cold water for 20 to 30 minutes

[@juanquntos7123]

This isnt mozzarella. No rennet or bacteria added. This is just a ball of casein.

[@danielnykvist3221]

Mozzarella dont require rennet or bacteria

[@AdeisingerMC]

Also mozzeralla is buffalo not cow

[@aqaq7277]

@@AdeisingerMCNot really. In Italy you can buy Bufalo mozzarella and cow mozzarella

[@Lele_mc]

*mozzarella di bufala in italian

[@RenegadeShepTheSpacer]

Whatever you say, chef.

[@willmac5642]

Unpasteurized whole milk?

[@lafemmerowena]

I am also looking for an answer to the above question. I would love to use unpasteurised milk. MMMHHHHHH.... #kenyan

[@CNo-bx5mq]

​@@lafemmerowenaAny milk would do. Can also add lemon or lime juice instead of vinegar.

[@lyndahdube]

​@@lafemmerowenamy understanding is that raw milk is best, but pasteurized is also okay, it's ultra pasteurized that's not ideal.

[@doracotterell2863]

What the heck is ‘ultra’ unpasteurized milk? I’ve never heard of it? 🤷‍♀️

[@barrylockhart7215]

The shrink line got me lmao😂

[@fafflerproductions]

Gotta love how you're making your own cheese but use your hands instead of a cheesecloth 😂 Looks easy to make tho. I'm gonna try this. Thanks for the recipe!

[@mrotakudine7795]

It didnt work 😭😭 i end up witha weard and weard puck of chees, i dont jnow where i missed up, i did exactly what he told

[@ImNotBatman750]

" milk " isn't enough information. There are many types of milk. And why wouldn't you use cheese cloth?

[@LoudMouth_]

Full fat cow's milk. If you already own a cheese cloth you probably don't need this video.

[@centralscrutinizer7127]

I didn’t have vinegar, my power was shut off and my milk was expired so I left the milk container in the Sun for a few days and followed the recipe from there . Same results . Tasted a little “off” but I was somewhat limited.

[@judysbakeryandtestkitchen1654]

I just discovered that my candy thermometer has Celsius! Thank you for this great recipe. I’m cooking along with your video. I’m really appreciate it. And I finally got the joke after seeing it a bunch of times.

[@ThomasSmallwood]

Thank you!!

[@Nibinin]

Mozzarella should use rennet. It isn't an acid curd cheese.

[@ruimoura]

The downside is that two liters of milk, the vinegar, the work … it’s way more expensive than supermarket mozzarella But it’s a simple process, well explained 😊

[@volovolo_]

‘Pizza Mozzarella, rella, rella, rella, rella’ - An Italian cowboy

[@smjstevens]

Ive never been so eager to pay store prices for cheese.

[@paolomarsico607]

That's not mozzarella though

[@mrdanger4851]

We call this Buffalo Mozzarella...

[@soernsen1]

you need buffalo milk for buffalo mozzarella

[@mrdanger4851]

@@soernsen1 yet Almonds can produce milk along with oats?

[@Elijahstevenson1]

For those who are American like me 44°C is 111.2°f and 65°C is 149°f

[@vithevee]

THANK YOU FOR THE MEASUREMENTS

[@Smoo1977]

That chuckle ...

[@shayZero]

I was saving this recipe and I too chuckled at the cold water balls

[@petergibson7287]

Also; after the first step and the curds have separated from the whey, that’s ricotta, so simply strain the ricotta from the whey and use as desired.

[@gwahl0725]

“You only need 2 ingredients” proceeds to use 3 ingredients

[@sanjanewmoonlife]

Some people boiled for 20 min. Can I boil ,this is good .😊❤🎉 I use vinegar,some people use lemon 🍋

[@zainablaith1875]

He is so 100% an Aussie not rude comment I live in Australia ik and Aussie by there accent