Great video, I just have one correction. When a cow is milked there are two parts, the milk and the cream. The cream is skinned off. With just the milk, bacteria and rennet are add. The rennet makes the protein in the milk clump together. The clumps are called curd. The liquid expelled from the curd is the whey. That is thrown away. The curd is then ready for what ever processes a certain cheese requires. In this case, cooking, stretching, and salting.
Now THAT'S what New Jersey people are made of folks!! :) We ain't afraid to share our secrets with the world because we know how God operates when we care about each other. Thanks Anthony for taking the time to make this video for us and teach us at a nice slow pace .. step by step explaining in detail on how to make this lovely cheese!! :) Where can we buy curds in a smaller quantity? Thanks again!
Chef, thanks for this video. You solved all my problems with making the cheese. I look forward to visiting your restaurant on my next trip to New Jersey from Arizona. I'm originally from Old Bridge in Middlesex County.
You'll need to use raw or whole (non-ultra-pasteurized) milk (try farmer's markets). Put the milk in a pot, with burner on low. Stir in citric acid, and heat the milk until about 95F. Turn off the heat, add liquid rennet, stir non-stop for 30 seconds, then let it rest completely still for 3 minutes. Then, run a knife through vertically and horizontally, going to the bottom, into 1 inch cubes. With a slotted spoon, scoop the curds into a bowl and drain as much of the whey as you can.
@Bolooee Take one gallon of full fat milk(cow milk is batter) boil the milk and add 1or 2 tablespoon on lime juice or white vinagar slowly and stir milk u see milk and water is separate solid part called curd or paneer in Indian language.
wow, I have garden pots of tomatoes and basil and laughed at my husband saying "all I need is to milk a cow" and I can have caprese salad but now you're saying I can make my own mozz? crazy good :O
Thank you for the wonderful and informative video! Question: do you use rennet in this process? Is it possible to make good cheese without it, or was some present in the water you used? Thanks in advance!
How cool! I wish I was in NJ to come to your place. Hope you avoided the bad flooding. I'm wondering if you learned how to make cheese from your family, or if you went to school? Such an art.
Where can we buy that Guitare which you are using to cut the curd?? Love to get one but the only ones I have found are of wood and mostly for pasta making.
In order to make cheese curds, you need an enzyme called Renit (sp),which I believe comes from the stomach lining of a lamb or goat. It is sort of hard to find. You add Citric acid ( lemon juice or apple vinegar also work) and Renit to milk and heat it to a low temp. then wait and the curd will form. From there Anthony's process is awesome if you are making a lot of cheese. His cheese has the most beautiful silky shiney texture...Outstanding!. see below for small batch recipe
Hi, Great video,I tried to make some ,but must have done it wrong as myfinished cheese looked like a cauliflour and was hard not stretchy.Any idea what I have done wrong Thanks.m
Wow didnt know how Mozzarella was made, its made from curd, very informational. Thanks. If I am near New Jersey I will visit your store, looks nice! :)
I have a question Anthony. I can get unlimited cream and I tried to make it with the cream and it just thickened it to a pudding consistency. I am using the measurements to make mozzarella with whole milk what can I do because of the heaviness of the cream to turn it into mozzarella
Excellent method. Thanks. And thanks for not calling it 'motts-a-rella'. Leave it to the East Coast to do food right. West coast is a desert when it comes to food done right. I have to import all my deli foods from back east. I guess I should move.... :) I dig the Sinatra in the background.
Anthony that looks delish..Thank you I am going to make this...my hubby is Italian and I'm Greek so I love to cook..Happy New Year to you and your family...
I planning on tying my hand at making my own mozzarella tomorrow, you may not get this in time for that, but I would like to know what the ratio of salt to water is for the brine and at what temp is it as well?.. thanks for your help
HI Anthony can you write all the info you tell in video ??? and how did you make the first cheese that you slided? is it "cagliata" ? how did you make "cagliata" ??? thx a lot for the video is very good!!!
You look so young. Can I ask how old you are? Even if your under the age of 25 and you OWN that business I have to say that your ambition impresses me! Nice!
Anthony has the best mozzarella cheese! We will be using it in one of our upcoming video recipes...stay tuned...check out our channel by clicking our picture to the left!
Mr. Agostino, don't know if you'll read this, but you are an artist. It was a privilege watching you create. Thank you.
Great video, I just have one correction. When a cow is milked there are two parts, the milk and the cream. The cream is skinned off. With just the milk, bacteria and rennet are add. The rennet makes the protein in the milk clump together. The clumps are called curd. The liquid expelled from the curd is the whey. That is thrown away. The curd is then ready for what ever processes a certain cheese requires. In this case, cooking, stretching, and salting.
Now THAT'S what New Jersey people are made of folks!! :) We ain't afraid to share our secrets with the world because we know how God operates when we care about each other.
Thanks Anthony for taking the time to make this video for us and teach us at a nice slow pace .. step by step explaining in detail on how to make this lovely cheese!! :)
Where can we buy curds in a smaller quantity?
Thanks again!
Chef, thanks for this video. You solved all my problems with making the cheese. I look forward to visiting your restaurant on my next trip to New Jersey from Arizona. I'm originally from Old Bridge in Middlesex County.
Amazing how he keeps his watch clean...
Thank you. This was the best video on mozzarella yet.
You're a natural, Anthony! Thank you from Brazil!
You'll need to use raw or whole (non-ultra-pasteurized) milk (try farmer's markets).
Put the milk in a pot, with burner on low. Stir in citric acid, and heat the milk until about 95F. Turn off the heat, add liquid rennet, stir non-stop for 30 seconds, then let it rest completely still for 3 minutes. Then, run a knife through vertically and horizontally, going to the bottom, into 1 inch cubes. With a slotted spoon, scoop the curds into a bowl and drain as much of the whey as you can.
I will deffo be coming to this restaurant next time I am in New Jersey, looks great, well done.
@Bolooee Take one gallon of full fat milk(cow milk is batter) boil the milk and add 1or 2 tablespoon on lime juice or white vinagar slowly and stir milk u see milk and water is separate solid part called curd or paneer in Indian language.
My grandfather used to make his own goat cheese and wine. I have always wanted to try. Looks good
excellent job! Here is a chef that knows what he is doing. I bet his food is delicious.
THIS WAS A GREAT VIDEO. YOU MADE THE ART OF CHEESE MAKING LOOK VERY SIMPLE....I WISH IT WAS.THANKS FOR POSTING THIS.
Fascinating! Thanks for the demonstration. I wish I lived nearby so I could taste some of the cheese - it looks amazing!
wow, I have garden pots of tomatoes and basil and laughed at my husband saying "all I need is to milk a cow" and I can have caprese salad but now you're saying I can make my own mozz? crazy good :O
Thank you for the wonderful and informative video! Question: do you use rennet in this process? Is it possible to make good cheese without it, or was some present in the water you used? Thanks in advance!
how do you make the curd?
That looks so good! But I was looking for the full receipt.
damn italians make it perfect!! food, car, fashion,
Looks really very good and easy. I am try to make home . It's easy to make curd at home also
I'm watching for only 10 seconds and I like this kid already. Which is hard to do a lot of times on youtube. Ok, continuing....
Wow amazing! I'll never buy mozzarella again. I'll make my own, Thanks.
Great video!! This guy is a real pro. Salute from Brooklyn.
wow wonderful lesson gonna try to make it thanks from New York
How cool! I wish I was in NJ to come to your place. Hope you avoided the bad flooding. I'm wondering if you learned how to make cheese from your family, or if you went to school? Such an art.
I am blown away.. Thank You for this!
I enjoyed the video but was hoping to see how the curd was made.
Where can we buy that Guitare which you are using to cut the curd?? Love to get one but the only ones I have found are of wood and mostly for pasta making.
In order to make cheese curds, you need an enzyme called Renit (sp),which I believe comes from the stomach lining of a lamb or goat. It is sort of hard to find. You add Citric acid ( lemon juice or apple vinegar also work) and Renit to milk and heat it to a low temp. then wait and the curd will form. From there Anthony's process is awesome if you are making a lot of cheese. His cheese has the most beautiful silky shiney texture...Outstanding!.
see below for small batch recipe
Thanks from Staten Island! Some great info.
Hi,
Great video,I tried to make some ,but must have done it wrong as myfinished cheese looked like a cauliflour and was hard not stretchy.Any idea what I have done wrong
Thanks.m
Wow didnt know how Mozzarella was made, its made from curd, very informational. Thanks. If I am near New Jersey I will visit your store, looks nice! :)
how do you make the curds???
WOW amazing video...looked so good when it was finished I could almost taste it !!!! :-)
That was great and very precise. Keep up the great work!
I have a question Anthony. I can get unlimited cream and I tried to make it with the cream and it just thickened it to a pudding consistency. I am using the measurements to make mozzarella with whole milk what can I do because of the heaviness of the cream to turn it into mozzarella
thanks for sharing your knowledge with us
Very nice video, how much salt to you put in the brine and for how long to you let it seat in it approx?
where can i get the curd? and the guitar tool you used. i enjoyed the video
Excellent method. Thanks. And thanks for not calling it 'motts-a-rella'. Leave it to the East Coast to do food right. West coast is a desert when it comes to food done right. I have to import all my deli foods from back east. I guess I should move.... :) I dig the Sinatra in the background.
This guy knows his shit and obviously cares about every step of the process cheers and well done
Anthony that looks delish..Thank you I am going to make this...my hubby is Italian and I'm Greek so I love to cook..Happy New Year to you and your family...
Funny that one of the tastiest cheeses is also one of the easiest to make.
nice :) i love cheeses , very welldone explained ,and thanks for sharing (mr Agostino )
I planning on tying my hand at making my own mozzarella tomorrow, you may not get this in time for that, but I would like to know what the ratio of salt to water is for the brine and at what temp is it as well?.. thanks for your help
Exelente, saludos desde Sudamerica ECUADOR
HI Anthony can you write all the info you tell in video ??? and how did you make the first cheese that you slided? is it "cagliata" ? how did you make "cagliata" ??? thx a lot for the video is very good!!!
Where did you purchase the cheese guitar from?
awesome video on how to make mozzarella I`m going to make some on and wouldnt your watch be destroyed if water gets on it
OK Anthony, I live in Az now. and I miss my cheese! Now I need to find out who sells the curd here- know of anyone?? It looks so delicious!
Thanks Chef .. this so cool!!
this is a great video, thank you very much!!!
How does the whey float to the bottom? That is some magic whey!!You go tony maka momma proud...
really great video sir... nicely done
Bravo and greetings from Australia !
is there a way to make curd at home i have never seen curd at a supermarket
perfect video. very informative. I think I will try this soon. Looks amazing on some fresh spinach, and WASHINGTON tomatoes. LOL
I love the American accent when he says 'mozzarella' he says it the Italian way!
I had noooo clue how cheese was made!! Wooow!
Thank-you. Well done...
mambo italiano. fantastic video
Anyone know where we can buy that stailness steel "Chitarra"?
Great video. Thanks!
at all possible to give the exact measurements for each item?
How do you make your brine?
That was AWESOME!!
You look so young. Can I ask how old you are? Even if your under the age of 25 and you OWN that business I have to say that your ambition impresses me! Nice!
nicely done, tnx for sharing!
Awesome video!
:D i like the way he wraps :P
does anyone know where to buy rennet online?
Thanks for a great video. One suggestion though. You obviously used a decent video camera, but man do you need a better mic!
Did you make your own curd? If it fails to firm up you may have used the wrong milk.
O my god that is soooooooooo mega mouth watering, I want te whole thing ;)
is there salt in the boiling water?
great,well done
Bravissimo !!! OMG, what am I saying, I'm Swedish. You definately have influance.
Awesome!
Anthony has the best mozzarella cheese! We will be using it in one of our upcoming video recipes...stay tuned...check out our channel by clicking our picture to the left!
thx!!
thanks
where did you get the cutter from thank you.
Thats awesome :)
you're an expert. hats off! not to mention handsome...
@progonish1 Hey Mate!.... here is where i bought it! Check if they can delivery it where you are!.... Regards
Maestro!!
Thanks, I made the 30minute stuff and now know where I messed up. I stretched it too long at a low temp!
Ciao, Bello!
Is that Pauly D's brother? :O
that. is. gorgeous.
WOW!!!
proffesional
no mustache? What sorcery is this ?
I feel like I'm watching the Jersey Shore.
They are in 1311 Third Avenue Spring Lake New Jersey, 07762 it shows at the end of the video.
mate, thanks for the video.... :o)
I really need to find me an italian guy!!
how can you make that without shoving half into your face?
prof!
STELLAR!