Honey I made your cheese yesterday and for three years I’ve been making cheese and try to make a good mozzarella cheese your directions was awesome number one my whole family loved it.perfect perfect recipe to how to make cheese👏👏👏👏🙏🏻❤️🔥🔥🔥👍
@leeloudoulee8766
5 жыл бұрын
Pretty cool Jannet !!! Thanks for sharing !!! Love from France !!
@Goldi-Luc
2 жыл бұрын
the citric acid is less for preserving and more to help it stretch better.
@user-pb3rx1kz5n
3 жыл бұрын
the🧀cheese🧀turned out wonderful, Thank you so much 🙏 for sharing your inspiration!!!🌸☺️👏
@JannetOwens
3 жыл бұрын
That’s wonderful 🤗
@andrewcollins4089
8 ай бұрын
I’m excited to try this, I’ve seen a few other videos where they have to hear the curds back up and knead/stretch. Did I miss this step here or is it not needed?
@gerenteemprendedorlatino9737
3 жыл бұрын
How much rennet do you use for 10 litres of milk
@andrewcollins4089
8 ай бұрын
I was scared because whole milk where I am is the blue bottle and the red labels are for skimmed 😩
@betterlife4214
3 жыл бұрын
🇩🇴🤙nice
@JannetOwens
3 жыл бұрын
Thank you
@littleavocadofarm9356
2 жыл бұрын
Turn the damn TV or Radio off ....what the helll!!!
@oregonpatriot1570
Жыл бұрын
It is distracting.
@dairyeater7555
2 жыл бұрын
My stance on animal rennet Cheese making: 1. I don’t eat cheese from animal rennet because animal rennet is a byproduct from calves just like gelatin. 2. I eat cheese with microbial rennet or plant rennet instead of animal rennet Cheese 3. Parmesan cheese has animal rennet in it 4. I don’t like Europe’s cheese because of animal rennet which is non vegan 5. There are vegan options to Parmesan cheese which doesn’t have animal rennet 6. Animal rennet comes from the lining of the calves fourth stomach. Copy and paste it on pages of animal rennet cheeses and vegan pages.
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