Making CHEESE with milk and just vinegar🧀 in 15 Minutes | Mozzarella, Burrata, melting cheese 🫕

Get ready for a quick and tasty cheese-making session! In this video, we're creating four different homemade cheese in one recipe that will only take 15 minutes: string cheese, mozzarella, braided cheese + burrata. This recipe is perfect for any cheese lovers looking to add a homemade touch to their meals. It's simple, fast, and delightful, requiring only a few ingredients that you can find at home. These cheeses are sure to be a hit!

To follow what is happening in our kitchen and cooking school;

Homemade Cheese

Serving: 4-6
Difficulty: Easy
Preparation Time: 5 min.
Cooking Time: 15 min.

String Cheese:
- Jersey Milk, 1 liter
- Vinegar, 76 g
- Salt
- Hot water, 85-90°C (185°F-194°F)

1. Pour the strained raw jersey milk into a pot, add the vinegar, and set the stove to medium heat.
2. Heat the milk until it curdles. When the milk curds gather in the center and the liquid part becomes light green and transparent, you can turn off the heat.
3. Put the milk curds in a strainer using a colander. Then, place the milk curd in hot water for 45 seconds and put it in the strainer again.
4. When you put the milk curd in hot water, it will gain elasticity, and the bacteria inside will die.
5. Now the milk curd has started to turn into cheese. Stretch the elastic cheese by pulling and folding it. After 2-3 folds, the cheese will cool down and won’t fold, so put it in hot water again. After 30 seconds, take it out and follow the pull-fold method again. Sprinkle a pinch of salt between each pulling and folding.
6. Repeat this process 3-4 times and shape the cheese into the final shape you desire. Place it in cold water.
7. Let it rest in cold water for 15-20 minutes and put it in the refrigerator. Your homemade cheese is ready to eat. This is homemade unpasteurized cheese, so consume it within 7 days.

Melting Cheese:
- As much homemade string cheese as you want
- Salt
- Black pepper
- Red pepper flakes
- Garlic

1. Melt the cheese in a nonstick pan.
2. Add the herbs and garlic.
3. Enjoy with some toasted bread or a bagel.

Burrata:
- Homemade Cheese ingredients
- 2-3 tablespoons heavy cream

1. Pour the strained raw jersey milk into a pot, add the vinegar, and set the stove to medium heat.
2. Heat the milk until it curdles. When the milk curds gather in the center and the liquid part becomes light green and transparent, you can turn off the heat.
3. Put the milk curds in a strainer using a colander.
4. Separate 1/3 of the curdle; keep this milk curd in hot water for 45 seconds and put it in the strainer again.
5. When it starts to melt, break it into small pieces by hand and mix it with milk. According to your choice, you can add some chopped basil, red pepper flakes, or any herbs that you want into this mixture. This will be your filling.
6. Follow all the string cheese steps for the remaining 2/3 of curdle.
7. In the final shaping stage, create a large surface for the outer part of the burrata, fill it with the mixture you prepared, and combine the ends by squeezing them together like a bundle. If the cheese is not hot enough, you can put it in hot water and stick the end easily.
8. Let it rest in cold water for 15-20 minutes and put it in the refrigerator. Your homemade burrata is ready.

[shanumsabreen]

This channel genuinely deserves more recognition. Baking and making things is my current coping mechanism, ive been mentally ill for years and ofc im taking help, but it really does drain me, I've learned how to bake and just make edible things in general from Refika's channel. I love everything about it !! The editing, the camera quality, the sneaky jokes Refika and her team members slide in, its hilarious!

[VeretenoVids]

If you can't get raw milk easily where you live, it is possible to make mozzarella style cheese from pasteurized whole milk. (Not ultra-pasteurized though!) Instead of vinegar, powdered citric acid (sometimes called "sour salt") makes it easier. You will also need a bit of rennet, but there are sources of vegetarian "rennet" such as thistle rennet (common in Spain) and enzyme-based rennet made from Rhizomucor miehei. You'll need some calcium chloride as well for harder cheeses, but not for mozzarella style cheeses because it inhibits stretch. It used to be really hard to find these ingredients, but they are becoming more available in North America and Europe because of the increased popularity of home cheesemaking. Make cheese, everyone, it's awesome!

[jamesvoigt]

This would be so much fun, but in many places in the United States raw milk is almost impossible to find. When you can find it, it is usually very expensive. Rennet is traditional, having been used for more than a thousand years, but (in the US) plant-based rennet is now available. I'm a home bread baker. It would be wonderful if I could make cheese to go with it. If your hands suffer from being in hot water, try wearing some substantial rubber gloves.

[sangeethasajith]

Wow Rafika.... So many information in one video.

[liz.]

Thank you! This is the first mozzarella I have successfully made! We have mini Jersey/Zebu cross cattle that we drink the raw milk from. I have successfully made other cheeses from my raw milk (gouda, asiago, fontina, feta, to name a few) but continually fail at mozzarella. This worked for me! Thank you so much. My family loves your channel.

[dmbthegurl]

Thank you for the techniques on how to make different cheeses! I have been doing this lately because I like making my own things, and being gluten sensitive it can be difficult and even more expensive to buy gluten free food. Sadly I have discovered that where I live, Ontario Canada, the regular milk is not suitable for making quality cheese. Finding raw milk is not easy and the cost may not be manageable at the moment. The knowledge though won’t expire, so thank you again! 😘

[Inspiredbakes]

I've tried it using full fat pasteurized milk (I couldn't find raw milk) and it turns out like cream cheese, so tasty

[moiramackay]

I have made ricotta cheese a couple of times but am looking forward to trying this recipe - finding raw milk is the most difficult part in our area

[blueyedmermaid]

Hi Refika.. USA Virginia here. Just an FYI. YES, you can make cheese with pasteurized milk as long as it is not ULTRA pasteurized. In the the US they make it hard for us to purchase raw milk. But we do have "gently" pasteurized milk. We have Oberweiss and Homestead milk (brands) which are both gently cooked but never ULTRA. I lived in Europe and I know it's very hard to get gently pasteurized milk there. Mostly everything is shelf stable and ultra pasteurized in the grocery. And all the years that I've lived in Italy I never heard of ricotta added to burrata . I'll have to ask my Italian husband who was born and raised there. It maybe a Northern Italian thing. We lived in the deep south. stracciatella cheese was one of my favs. We could get it in COOP or Auchan for 1€.

[deniseferron]

Wow!!! I’ve made my own paneer, but never this. Now I need to get my hands on raw milk - no easy task here in Quebec!

[MizTree]

I am now getting raw Jersey cow milk and can't wait to try this :) thank you!

[diabmetry]

I have never subscribed to a channel so quickly! You’re so engaging and insightful in your cooking!

New fan here!

🥰🥰🥰

[marisahimid]

❤❤❤ Salaams from Zanzibar Island in East Africa

[madahikhan]

Yes! I wanted to try making cheese at home!

[sarachristiansen]

Unfortunately, we can’t get raw milk in USA at the store. In my state of Wisconsin, you can get it from a dairy farmer directly if they are willing to sell it and you are near one.

[ShamimAhmed-zosu]

Wow..i want other types of cheese esp halloumi recipe using no renet

[nozee]

(Not so) fun fact:
The rennet part is the reason why a majority of cheeses are technically not vegetarian.
The calf obviously has to be slaughtered to get to the rennet for cheese making.
I don't say that for moral reasons, just to state the fact, because most people, including a younger me, consider cheese to be vegetarian without knowing about the rennet. 😉

[janineali]

Assalam uWalaikum Refika, cok Tessekur Ederim for this recipe. I will most certainly give it a try, inshaAllah.

[thewillowfairy]

Refika I your And I often cook them at my home. But I was hoping if you could teach us how to make the Dolma with meat. please.

[lencovington]

Absolutely wonderful I would love to learn