HOMEMADE MOZZARELLA

There are some tricks to it. First, be sure your milk is NOT ultra pasteurized. Raw milk works best and it gets hot enough to kill any pathogens. The best results are from whole milk. Skim or part skim will be tough and chewy until it is soaked in brine for 1 week. If you don't like the vinegar taste look up "30 minute Mozzarella" for the same idea, but different ingredients.

I made this and it was going great until I put it in the microwave. And the cheese melted at 1.30

If yours isn’t turning out, it’s possible that the milk you’re using is ultra pasteurized. It says ultra pasteurized on it. Don’t use it. Whole milk works best and not ultra pasteurized.

I thought everything went perfectly … until I tasted it. The texture wasn’t chewy like it should be. It was almost like a cream cheese consistency and I don’t know why. It stretched, melted great, the flavor is good, but after it cooled, no springy chewiness. . what did I do wrong?

Hello . It was easy , simple , but the result was not perfect ! I did it twice the first was better than the second , the texture became smooth but not soft ( when I stretched it was not mastic as in the vedio but )I thought maybe I squeeze it to much or because of the milk ( not crème enough ) , I changed the milk I used double crème milk the second time the texture was rough and the test of the vinegar was to much then can you please advise what exactly kind of milk and vinegar we have to use ( specs , cow milk ? Fresh not processed ? and what type of vinegar ? Thank you

Very fun to make and texture wise it’s perfect… but it tastes like vinegar! Inedible sadly

Si which millones do I have to use? Pls

The process itself should be easy, which it was, but unfortunately, even though I followed all the steps, my mozzarella was more like a ricotta/farmer's cheese. The cheese had no elasticity :( Me very saaaaad.

Lot's of milk for a pretty bland outcome. Was loads of fun to make though!

Mine turned out pretty good but i feel like it isn’t as smooth as shown in the video. I heated it up three times in the microwave but it just lost some liquid. Did I hear it up to often or did I make a mistake while kneading ? .. maybe I just need a little bit of practice. nevertheless it’s a pretty solid recipe!

This is soooo good. It took me like 15mins to make i made it 3 times first time it came out delicious, the 2nd time I used milk that was already boiled so that messed it up and the 3rd time there were some lumps but it did melt in the microwave but not in the oven i think i added too much vinger. but over all it was great. i think I'm just gonna make cheese at home from now on. It's fascinating that the temperature of milk can make different cheeses. as in for paneer we need to boil the milk at 100°C it's so close yet so far from mozzarella

Love your recipes 🥰

Don’t make this it’s way too much work for a not mozzarella outcome.

didn't reach the elasticity shown in the video, and it didn't even turn as yellow. where can i go wrong?

Hey how long can I preserve it?

How can you make this without a microwave? I don’t have one while I am living abroad!

What type of milk do we use? 🙂

Dear Bello, can I replace microwave whit oven or something? Thank you ❤️

I adore your recipes like there's no tomorrow ☺️

Hi If I wanted to make two , I would need around 4 litres of milk?