How to Make Mozzarella Cheese 2 Ingredients Without Rennet | Homemade Cheese Recipe
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Find and print the recipe here on my website: https://www.inthekitchenwithmatt.com/homemade-mozzarella-cheese In this …
!Muchas gracias! corazón. Me encanta el queso mosarela. Tengo hecho otra clase. Haré este. Dios le bendiga y bendiga su trabajo.
No whey!
You should be able to bring that whey up to 190f and get a good batch of ricotta.
Thank you for sharing that recipe, I too love mozzarella cheese..I'm definitely going to try it.🌹🌹
Thanks so very very much I LOVE CHEESE yet I must shum salt. I've been waiting for a salt rennet free recipe.
All was good till microwave -get rid of microwave! I got rid of ours when I realized the amount of EMFs coming out of it even when not in use
thank you easy and straightforward
I cannot have cow’s milk, can this be used with goat milk?
Do you think it would work with any of the plant-based milks?
amazing
Thank you
Top video ,can you show how to make other cheeses , love the why you presented nice and easy .
Anyone have any idea what the nutritional values are? I’m trying keto and interested in the macros.
Just tried this and it turned out amazing!
need to add so salt at some point
I really like that this method is so simple. Thank you! What if a person would like to add salt, when is the best time to do that?
Why would you want to radiate your food destroying essential nutrients with a microwave after you've been so diligent in using raw milk?
115 temp, 7 tsp vinegar
Hi Matt! Thank you for the video!!
Did you feel like it was salty enough?
If you wanted to add salt, at what point would you do it?
Hi I used Non homogenised but pasteurised milk and it worked fine. thanks
I've used leftover whey to make ricotta cheese.
beautiful … very informative n complete.
Love the simplicity, but mine came out gritty with little to no stretch. The only thing different I did was use homogenized milk. Could that be it?
Love it,will try
Well done!!
I can’t wait to try this! However, we moved recently and I can’t find our thermometer. I know it’s not ideal, but do you know if there’s a way to make it without one?
From 1 1/2 gal of milk which cost about $4.5 today, you get about 1/2 lb of cheese.