2-Ingredient Mozzarella Cheese In Minutes! No Rennet Recipe

[Music] good readings my beautiful lovelies it's Emy how are you it's great to see you and welcome back today's video is sponsored by Helix sleep Helix sleep are the makers of Premium mattresses that are customized to suit your specific needs and delivered very convenient Neely right to your doorstep so you can take the Helix sleep quiz like I did and it will match you with the perfect mattress for example I happen to be a sid sleeper I prefer a firmer style mattress and I share my bed with my husband so he too took the Helix sleep quiz and the quiz matched us with the perfect compromise of both of our needs and preferences and we matched with the Helix sleep dusk Lux we've had our mattress now for a couple years and we're getting terrific sleep we wake up feeling well rested and our backs feel supported I really appreciated that it came rolled up in a cardboard box delivered right to our door which made it really easy to get up a narrow flight of stairs and I was able to install the 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my lovelies today we're going to be making two ingredient cheese more specifically we're going to be making a mozzarella style cheese with two ingredients milk and vinegar now if you count salt it's technically three ingredients but when it comes to salt and pepper I kind of don't count them as an ingredient at any rate you can salt your cheese or not I will put a playlist down below of many cheese related recipes including a cheesecake that looks like a wheel of cheese and potato cheese and mozzarella cheese as well that one I actually used renit which is found in the stomach of a calf and it's what coagulates or curdles the milk into curds and that's what you separate to make the cheese but today we're not going to be using renit we're going to be using vinegar I love all these processes and techniques that allow you to extend your Harvest whether it be milk or tomatoes or beef how many different ways can you preserve it so you can eat it for as long as possible as I mentioned the two ingredients are milk and vinegar vinegar this is just plain white vinegar if you don't have vinegar you can substitute lemon juice both of them have about the similar kind of pH which is a acidic we need it to be acidic because we want the proteins in the milk to curdle or to separate out from the Whey or the liquid portion of the milk and we're going to collect all those little protein pieces into a mass called cheese so the style of mozzarella cheese we're going to be making today is a fresh style it's more similar to Buffalo mozzarella which originally was made with Buffalo milk has a softer texture and it has a nice fresh milk flavor and a nice stretch to it so I've got a half a gallon of whole milk I'm going to add to my saucepan and my picture was not big enough so hence the two measuring devices I believe you can use lowfat milk if you like but it's going to taste better if you use whole also try not to get ultra pasteurized milk I've heard that it will not curdle as well cheese making is a pretty pretty incredible process to see something liquid turn into a solid I think I was first introduced to the process on an episode of Sesame Street or Mr Rogers or Reading Rainbow one of those incredible shows that showed you how things were made and I remember seeing that transformation and specifically I remember the little balls of mozzarella being tied into cute little knots and just being so romanced and entranced and intrigued by the whole process and just wanted to try that so badly that was before you could buy fresh mozzarella and baccino in the supermarket everywhere I mean this is back in like the early 80s so I set it for 115 knowing that we wanted 120 mozzarella of course is an Italian cheese I forgot to mention that and next we're going to add about a half a cup of white vinegar right into the milk and immediately you see reaction see those chunks that are beginning to form yes that's exactly what we want look isn't that amazing already we have curds so we've covered our milk and vinegar mixture and we're going to let it rest for about 15 minutes and then we'll come back to finish up our cheese all righty my loves we are back it has been 15 minutes since we let this concoction rest and this is what it looks like like I've got a strainer here and I happen to have some cheesecloth and now you know why it's called cheesecloth if you don't have cheesecloth you could just use a clean dish towel look at that is that amazing I'm going to place it into the cheesecloth to drain now in this stage this is more like a ricot so now we're going to use our hands to squeeze out more of the extra way I've also made homemade cream cheese with this almost identical process at this point you would blend this in a blender or a food processor to get it really silky smooth now we're going to place this in the microwave for 30 seconds to heat it up to further remove excess we and to begin the stretching process now we're going to knad the cheese and it's quite hot so I'm going to put on some gloves to give my skin some protection from the Heat see how it's getting stretchy already so you pull it oh it smells great smells like fresh milk knad it and see how it's kind of lumpy but as we stretch it and pull it it gets smoother you can use cheese salt I'm going to be using kosher salt I'm going to use about4 of a teaspoon of salt sprinkle it and knead it in so now we're going to chill it in a bowl of cool water I'm going to add some ice cubes to this and just let it chill before we slice it all righty my lovelies I am back with my cool cheese and I think I'm going to try this again I have a half a gallon of milk and more vinegar and I'm going to try this again because the texture of my finished cheese isn't quite right super soft it's not stretchy just doesn't look right I think one of the things that I might have got in wrong was that my milk didn't stay hot enough I know notic when I had combined the vinegar and the milk together after that had sapped for 15 minutes my milk was still cloudy in some of the other videos I've seen the way looked much more clear and yellow but not as opaque so I don't think the residual heat was enough to get all of the proteins out of the way out of the milk I suspect that was part of the problem I also suspect I added the Sal too early some of the other recipes I saw they put the salt on the finished cheese not when they're needing it because I noticed immediately when I added salt when I was trying to knead the cheese it kind of just fell apart and no longer was stretchy so I think that's where I went wrong as well milk is at 120 now we're going to add our vinegar it's about a half a cup and immediately it it starts to curdle look at that it's like magic it's so cool I'm going to just reduce the heat kind of maintain this heat look immediately I'm noticing a difference in the color of the way see how it's yellow and clear rather than being kind of opaque last time it looked a lot like milk still but this is much clearer right more of the proteins have come out and it doesn't have to sit nearly as long before I had it sitting for about 15 minutes this is all ready to go so this time I'm just going to use a colander grabbing our spider look at that isn't that marvelous look wow into here beautiful and the way is transparent it's not cloudy or milky and the amount of cheese I've gotten is much more significant look at that and we're just going to use our spatula and press any excess way out and just knead it so it's still kind of Shaggy but I'm hoping with more of this needing that it will get smoother so last time I microwaved it o did you hear that Thunder going to place this in the microwave for 30 seconds to heat it up okay putting on some gloves so I don't burn myself it is smoothing out oh so cool look yes this is what I wanted yes this is working look how shiny it's getting yes this is this is correct yes look at that look how tight it's getting with each subsequent point hole so this was about 30 seconds in the microwave and I'm getting it nice and tight at the bottom and it's getting really beautiful and tight yes I'm so happy I'm so glad I tried again oh it's perfect oh gosh yes yes yes yes cool it down and this is for safety reasons I believe cuz you don't want to Harbor any bacterias right let me clean this all up and then we'll finally give our cheese a taste yes all righty my lovies let's finally taste our homemade cheese so here's our second batch I saved our first one so just we could have a little comparison and and see you know how we improve things this cheese is not fully cooled you can serve it warm at room temperature or have it chilled it slices better apparently when it's cold so here it is look how perfect it is isn't it beautiful I'm so happy about that compare that to the first one I did look definitely knew something was wrong I did not add any salt to this and I will add salt when I'm ready to eat it so beautiful isn't that beautiful yes I'm going to sprinkle a little bit of salt all already my lovely e Lumas M oh that's so nice creamy Rich fresh it tastes of fresh milk and cream it's so delicious and I actually like it with the flex of salt on top a little bit of crunch and the salt it's nice and intense so this is a fresh mozzarella cheese so it's soft and flexible this is similar to what you would get in a capres sandwich with tomatoes and basil a bit of olive oil Sometimes some balsamic vinegar so very delicious perfect for summer m a little bit sweet from the milk so so good that's how you can make two ingredient mozzarella cheese once you get the technique done it's absolutely simple and scrumptious and once you make it you can can keep it in the refrigerator wrap it tightly in some plastic wrap for about a week and have it in the sandwich have it on Pizza have it however you like it one gallon of milk which is about5 or $6 in my area will make two nice big ballls of cheese when you buy them in the supermarket it's about five bucks just for one ball itself and they're a little bit smaller vinegar is very inexpensive so definitely cost effective and once you get the technique down doesn't take much time at all highly recommend this one uh just don't put the salt in until later and make sure you maintain that 115 120° temperature window my gosh what a rainstorm all righty my lovelies thanks so much for watching and big thanks to Helix Leep for sponsoring this video they are currently hosting a Memorial Day sale you can receive 30% off their Elite and Lux lines along with two free pillows or take advantage of their 25% off sitewide sale thanks again for watching I hope you enjoy that one I hope you learned something please please share this video with your friends follow me on social media like this video subscribe and I shall see you in the next one tul take care [Music] bye I'm so glad my cheese worked out it makes me want to smile

Channel: emmymade

Views: 156,148

Keywords: cheese, homemade, homemade cheese, cheese making, cooking, cooking show, how to, food, easy, simple, recipe, Italian, Italian food, Italy, mozzarella, buffalo, buffalo mozzarella, soft cheese, fresh cheese, milk, whole milk, 2 ingredient, save money, emmy, emmymade, emmymadeinjapan, no rennet, vinegar, dairy

Id: LgyRJ33q0LU

Length: 14min 59sec (899 seconds)

Published: Fri May 17 2024