How to Make Mozzarella Cheese 2 Ingredients Without Rennet | Homemade Cheese Recipe

look at that look at that hello and welcome to in the kitchen with matt i am your host matt taylor today i'm going to show you how to make homemade mozzarella cheese oh yeah using pretty much just two ingredients just using milk and white distilled vinegar now there are a few recipes out there on how to make your own mozzarella cheese and one of the popular ones involves using citric acid and a product called rennet and but you don't have to use those you can make it with vinegar instead and that's the method i am going to show you right now really easy to do simple ingredients if i can do it you can do it before i move on make sure to subscribe to my channel and hit that notification bell so you don't miss out on any of my new videos let's get started down below in the description box you'll find a list of the ingredients and their amounts here we go so i have some raw milk here and i got this at my local sprouts you can find it like whole foods natural grocers but if you can't find raw milk so raw milk raw milk is unpasteurized if you can't find raw milk you can use pasteurized whole milk but don't use ultra pasteurized okay so use either just normal pasteurized whole milk or raw milk and so i'm going to take this this is one half gallon or 1.89 liters and i'm going to pour it all in this large pot this is my dutch oven okay and now over to the stove top we go here we are over at the stovetop and i have the heat on the burner set to in between medium low and medium so on my setting it goes one to nine for the heat so i have it set to a four and we don't want to heat it up super fast but we're going to stir and heat it until it reaches 115 degrees fahrenheit which is about 46 celsius and it doesn't have to be exact it could be between 115 and 120 fahrenheit so between 46 and 48 celsius around there and the reason why we want to stir while we are heating it up is you want it to heat up very evenly all right we got to 115 116 that is great and now what i'm going to do is i'm going to take that vinegar this is seven tablespoons of white distilled vinegar and pour it all in there and then i'm going to take my slotted spoon here and just stir a little bit kind of taking it from the sides and go in 35 seconds or so and you can see it's already starting to curdle all right and then turn off the heat and then i am going to take my lid and put the lid on and let it sit for five minutes once the five minutes are up we will take off the lid and you'll see the cheese develop on the top now if you're using citric acid and rennet then it'll develop a thin film kind of like custard on the top and then you'll cut through it with a knife and now we want to gather up the curd so we'll take a spoon and we'll just take that see that that's the curd and we'll take it and squish it together into itself and it should come together pretty nicely definitely depends on the type of milk that you use the raw milk it comes together a lot better than just using normal pasteurized milk but it'll still work i've done it with both types and now what i want to do is i want to transfer this to a bowl there's the cheese right there make sure to get it all out okay i'm gonna set this aside and take my cheese here now there's way too much liquid and whey with the cheese right now and so we want to squeeze all the extra whey out that we can and so i have some gloves here you can use clean hands as well you don't have to use the gloves but it's always a good idea to use gloves with the cheese okay and then i'm just going to grab this in my hand and just kind of squeeze it and put it back together and squeeze it i'm not squeezing at this point i'm not squeezing too hard yet i'm going to take this extra way and pour it over here in a big big pot and then you can also take it down and just push on it and squeeze it like this and knead it a little bit and that lets you get some extra pressure okay i'm going to dry out this bowl real quick i got most of the way out of the cheese and take the ball of cheese and put it back in here and now we want to bring up the temperature of this cheese to 160 degrees fahrenheit there's a couple ways that you can do that you can reheat the whey that's a common method reheat the whey to about 160 170 and then immerse the cheese into that and that'll help it get to temp or just use the microwave i'm going to put this in the microwave for about 30 seconds and then check the temp stretch it a little bit 30 seconds until we get up to 160 fahrenheit okay i'm going to test it it's about 135 also if there's any extra weight in there i'm going to pull it out and remove it okay and we can stretch it a little bit push it down a little bit get some more of that way out okay and into the microwave once again for about 25 30 seconds almost there almost a tenth okay yep right about there and now i'm just gonna spin this a little bit get some more that way out and it's going to be really hot that's just amazing ball of cheese and eventually you should be able to be able to get it in your hands and just keep pushing it and stretch it look at that yeah stretch it and you can form it into a ball just keep going in your hands and kind of tucking it cupping it we're just getting it so it's nice and ball shaped okay and then i have some water once you get to that point i got some water here i'm gonna just dump it right in that water and so we're gonna just start cooling down the cheese and that just is cool like cool water it's not super cold yet i'm going to let it sit in there for about 10 minutes and then after about 10 minutes i'm gonna get some ice cubes and just cool down the water even more and let it sit in there for another five minutes or so all right and once the cheese has chilled we can take it out and there it is that is our block of mozzarella and now what about this leftover whey what can you do with that there's a lot of things you can do with the leftover whey instead of just dumping it down the drain you can use it um anytime you have a recipe that calls for water you can use this whey instead and it'll add a boost of nutrients because this is highly nutritious you could just drink it if you wanted to you can use it for other things like watering the plants um so there's a variety of things that you can do with it instead of just throwing it away but i will leave that up to you okay and then i'm going to just take a paper towel and just kind of pat this dry a little bit and get any of that extra little water from it yeah there we go now if you want to grate the cheese it grates easier if you freeze it and then to store it just take some plastic wrap or cling wrap and just wrap it up like that and put it in the fridge where it will last for about one to two weeks in the fridge you could also put this in another container like an airtight container to further protect it there you go that is how you make homemade mozzarella cheese with only two ingredients time to cut into it and show you what it looks like i'm just gonna take this right here yeah look at that look at that awesome i'm gonna give it a taste it'll stretch a little bit but then it'll stretch more when it when it melts [Music] i love homemade mozzarella cheese once again really easy to do simple ingredients if i can do it you can do it i'm matt taylor this has been another episode of in the kitchen with matt thank you for joining me as always if you have any questions comments or requests put them down below and i will get back to you as soon as i can thumbs up down the corner push it don't forget to subscribe to my channel and check out my other videos take care time for me to dive into this some more oh yeah mm-hmm

Channel: In The Kitchen With Matt

Views: 231,397

Keywords: how to make mozzarella cheese, how to make mozzarella cheese at home, how to make mozzarella cheese without rennet, mozzarella cheese without citric acid, mozzarella, mozzarella cheese, homemade mozzarella cheese, how to make mozzarella, in the kitchen with matt, food, cheese, homemade cheese recipe, mozzarella recipe, fresh mozzarella, easy cheese recipe, best homemade mozzarella recipe, 2-ingredient mozzarella cheese, make mozzarella with vinegar, vinegar

Id: aewWUjnPSAs

Length: 12min 14sec (734 seconds)

Published: Thu Aug 05 2021