Nate 🤠
Region: US
Saturday 18 April 2026 17:12:50 GMT
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Shannon Simmons25 :
Mozzarella is made with Rennet, what you made was fresco. Still delicious either way!
2026-04-21 01:37:26
725
kjc0830 :
Power is out.. lets make homemade mozzarella cheese
2026-04-22 03:50:49
466
cricketfoley :
That’s it? That’s how I make it? Why do I buy it at the store? Does everyone know this?
2026-04-20 19:06:19
4022
musclehamster69 :
Great now deep fry the entire ball of cheese
2026-04-21 18:59:49
519
Maya, COTA/L :
I CAN TURN ON MY GAS STOVE EVEN WHEN THE POWER IS OUT?!?!
2026-04-23 01:19:28
179
cmesa036 :
What do you do with the rest of the liquid?
2026-04-21 03:03:44
207
The Booby Jiggler :
You saying melk or milk?
2026-04-19 18:23:18
1527
Emma Hamm :
Wait am I dumb? Was little Miss Muffet sat on her tuffet eating curds and whey… as in she was eating mozzarella? Someone help, I’m 34 and never put this train of thought together
2026-04-21 02:30:51
1168
Tara VerMilyea :
This is farmer’s cheese (can also be left in a more ricotta type texture.) Mozzarella is made with a citric acid starter called rennet to separate the curds. It’s similar, but mozzarella is smoother, more elastic & retains more moisture & typically melts better. Taste wise farmers cheese is usually a bit tangier as well.
2026-04-22 16:25:56
21
Ashlynn G | Houston's HomeGirl :
THIS is what Ms. Muffett was eating?!?!
2026-04-21 03:47:30
152
Emily B :
How did you do it without gagging bc milk
2026-04-21 02:41:03
34
Bice Bice Baby :
do you make your own yogurt? it changed my life (the probiotics mostly fixed my ibs)
2026-04-21 23:39:07
33
mrquickwit :
Dude no whey!
2026-04-19 23:25:42
55
TS 🩵✨ :
I literally JUST bought a block not even 20 mins ago wtf
2026-04-21 21:26:09
23
19percent_mexican :
There was nothing easy or peasy about that
2026-04-22 22:38:46
10
femme_fatigued :
I used to work a restaurant and the chef made this every other day for one of our appetizers. It was the best!
2026-04-21 02:32:42
34
John :
“Fresh motz easy peasy” 👏🏽
2026-04-18 17:46:29
259
MJ :
Ok now make ricotta
2026-04-21 07:38:48
12
jputts2.0 :
not mozzarella fyi
2026-04-21 15:59:20
5
lydiarobinson127 :
I use thick rubber gloves for washing dishes.
2026-04-20 11:12:25
15
Shay DiCh :
Very similar to how we make Syrian cheese. The hardest part is dealing with that hot whey!! When you're stretching and folding the cheese, how do you know when you did it long enough?
2026-04-20 21:54:34
14
Srdoodle :
When you stretch and fold do you put it back into the warm whey or just continue the stretching until it's the right consistency?
2026-04-21 03:12:27
5
Alyssa | NFL Private Chef :
This is so cool
2026-04-18 18:26:18
22
Cara Morgan871 :
do you put salt or any other seasoning in the raw or boiling milk? or just when you put in the salt on the vid?
2026-04-21 01:15:16
13
Katie Canfield :
How did it taste?
2026-04-18 19:05:54
33
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