How to Make Mozzarella Cheese 2 Ingredients Without Rennet | Homemade Cheese Recipe
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Published 2021-08-05
In this episode of In The Kitchen With Matt, I will show you how to make mozzarella cheese with 2 ingredients and without Rennet. This homemade mozzarella cheese recipe is awesome. I love homemade cheese. If you are a fan of cheese and like making things at home give this a try. Please note this is NOT traditional Italian Buffalo Mozzarella, nor is it a traditional American mozzarella, it is called a "quick mozzarella" and is the easiest of the mozzarellas to make. It is easy to do, if I can do it, you can do it. Let's get started!
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Ingredients:
Half-Gallon of Raw (unpasteurized) Milk or you can use pasteurized whole milk, but not Ultra-pasteurized Milk or homogenized (1.89L)
7 Tbsp. white distilled vinegar (105ml)
Water for soaking
Tools:
Large pot
Spoon
Gloves, optional
Bowls
Plastic wrap
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Other helpful optional items: Cheesecloth
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All Comments (21)
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Yes, you can and may want to add salt. You can add about 1/4 tsp of cheese salt ideally or table salt during the melting and stretching phase, and you can also add salt to the soaking cold water at the end. I mention it in depth in the written recipe found here: www.inthekitchenwithmatt.com/homemade-mozzarella-c…. The cool thing about homemade cheese is you have complete control over the salt, for those who are on low sodium diets. ALSO, if all you have is cheap pasteurized and homogenized milk then follow this other video recipe: https://www.youtube.com/watch?v=05DTxYaH0YQ&t=297s
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I make my own sourdough bread. With this cheese, and the tomatoes from my garden, I can my MY own pizzas!!! GREAT video!
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BLESSED are the cheese makers!
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This video has helped me through 2 failed relationships, one heartbreak and a miscarriage. Thank you Matt and bless you!
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Finally a cook who also gives the European Units so we can understand better
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Awesome. Tomatoes and basil grown from seed, home made sourdough and now home made mozzarella. Fantastico ❣️
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I used my leftover whey to replace some of the water in the Sourdough bread recipe I have and it makes a lovely loaf of bread!
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I’ve used this method twice now, with perfect results!! Thank you!! So happy! I had tried it three times before with the rennet and citric acid and on the 3rd try, I got mozzarella, but although it melted on pizza, it was firm and rubbery.. Not great! I will make mozzarella from now on with your recipe. It worked a charm!
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Great video. No annoying music. Love it! Awesome easy recipe I can’t wait to try. ☺️
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That looks really good. It’s similar to the way that one makes Indian fresh cheese, paneer, except for that you bring the milk just to a boil, turn off the heat, then add vinegar. The whey separates out like yellow water, and the curds are firm and crumbly. Wrap it in cheesecloth and hang it to drip, to get rid of the moisture, then slice and fry in butter.
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Don’t know where I went wrong. It turned out to be the best cream cheese I ever ate instead of mozzarella cheese
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This is definitive! I love all the helpful tips like microwaving! Thanks for putting it simply!
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I really like the way you explained everything unlike other videos that I watched… I’m definitely going to try this
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Whey/buttermilk is EXCELLENT for tenderizing meat! Helps make the most moist chicken ever. Also good to make waffles/bread.
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😯 Never knew it could be so simple! Thanks Matt, another one to try out! How exciting!
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I just finished making it and it turned out amazing! Cannot wait to eat it tomorrow! Thank you so much.
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Matt, you have a lovely way of explaining things in such a simple way and provide information without overloading me with chemistry! Thank you!!!!!!
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Cool, never thought making cheese at home with 2 ingredients was achievable. On my list to try this for sure. Thanks Matt!
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Omg I can’t believe how easy this was to make. Thanks for sharing this.
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Doubled the recipe with great results. Was able to knead one ball while the other was heating up. Salted the whey before reheating the balls. Thank you for sharing this method!
