How to Make Mozzarella - Mozzarella Cheese Making Demo
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- Опубліковано 4 сер 2009
- Get the full story! Visit foodwishes.com to get the ingredients, and watch over 300 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!
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There are lots of other videos on how to make mozzarella from milk, but this shows how to do it without a microwave, and also a very clever way for storing it. Great vid.
Close your eyes and suddenly Jonah Hill is explaining cheese
This has to be THE BEST youtube place for food! I'm glad I found it. Keep up the good work. It would be nice to have guest chefs offer their views about secrets of cooking.
I never knew making mozzarella cheese could be so easy!! A friend of mine said she found a recipe to make this kind of cheese and it made me want to make some too, she said it would be really easy and she was right!! this is one thing I've got to try during my Christmas break!!
Love your video chef. Just did fresh mozz hands-on demo at Viansa Winery in Sonoma and borrowed your idea. Saved it for last and presented the fresh bocconcini with our chocolate olive oil and fude sauce with pear liquer. Our guests loved it and were dazzled. Thank you.
No Whey!
That curdled my humor portion of my brain!
LOL
What did the cheese say when he saw himself in the mirror?
Hallou me...looking good a
That cheese looks grate!
Whey! I Camembert missing out on a cheesy joke! 😂
I'm just glad I got to hear chefs voice at the end.
I'm loving this!! Soo tempted to make it!
I am going to try this in the next few days for sure! Thanks for another great vid! @foodwishes!
Great explanation. Very clear and easy to understand!
The best video I have ever seen so far :-)
This video is a gem, thanks
Eaxctly
Im not American or Italian by any standard but the fact that you try to learn your mother tongue proves that you're good enough and have the intent and recognize that you come from that background
Best video on Tucson that I have seen in a long time.
This variant of making mozzarella is the most appropriate for me. At last I got the full understanding of how to make mozzarella! I will do it as you teach and I'm sure the success is garanteed! You are called a chef in culinary not in vain! Thank you very much! I wish you further success! Here in Ukraine we also like to eat mozzarella!
Justo el vídeo que andaba buscando, me encanta ❤️
oh my god. that looks so good.
i really want some right now.
Omg it's so easy. I must try it at home. Thanks chef ;)
That is my dad not kidding
Cool dad man
that looks awesome i have to try that at home thanks for posting it
thanks man it is a great video that ever had on utube
honestly you are the first chef how is working with gloves on youtube..especially processing CHEESE- very sencitive stuff..That was AMAZING, Cheff ! you are my personal GURU now.. :) BRAVO.
That's a thing of beauty!
that was really interesting, thanks for sharing
wow...that looked really easy ^^ I'll have to give it a try sometime! Thanks for posting the video :3
Brilliant video. Thanks for posting.
I'm the chef on this video that makes this mozzarella every day. I buy the curd from Polly-o-cheese, I believe they are out of NY. The easy part of this is cooking the curd with hot water , and your right its the SEA! The point i was trying to make is how much salt . I let the masters make the curd. what's shown in the video still takes experience , you can easily over work the curd and rinse all the whey out. Its very simple but if your trying to get the science of it , watch Alton
Brown.
I'll be trying this once I find some rennet. Thanks for the video.
John, I think I love you. Like, so great n lovely vids! cheers from Argentina
very kewl thanks to both of you for sharing this video.
I really enjoy this video!!!
I will try it , if I can understand what was used the first step.
I love all your videos...
That was fantastic!! I want to try that so bad. :)
i need to try that!
You rock!! thank you for this VDO
Amazing!! so making my own mozz from this day forward!
The manager is standing at 3:14 looking at the chef giving a presentation and giving him a telepathic message "You better make Mozzarella or else!"
I didn't want this video to end.
looks delicious i want some
Couldn't find on your website.
incredible!
looks fun to make
dude ur da best
Awesome gonna make it
OMG that was soo freaking kool!!!!
Really appreciate this video. Something I'm confused about is whether citric acid is required when making mozarella from milk - anyone know?
You can use other weak acids such as vinegar. You really just need something to break-down the proteins and such to produce curds.
Awesome now i love ur page :) thx
@Paltarena it's curds and whey. it's milk mixed with rennet in this case, to start the process. every cheese is started like this, more or less. the rennet seperates the water from the solids, a bit like whenever you put lemon juice into milk, these solid white things start to appear.
Thank you!!
Question... does it become stretchier the more it's handled/kneaded?
THANK YOU ❣
Awesome!
I WANNA TRY
ha this is the dude that was on that meat and potatoes show. don't think the show lasted very long but glad to see he was a solid chef before it.
AWESOME!!!
Brilliant.
very interesting!
damn it looks so easy, should ahve tried that at my old restaurant:)
Thats awesome
SO EASY!
Bravo !
amazing
that was awesome
he sounds like a cartoon character 😊
mozzarella..MAH FAVORITE.
thank u so much, great vid, I am making cheese everyday in my kitchen Haloumi but this Mozzarella seems easy, are the curds salted? buon apetito
I watch this video every day. I think he looks like a really nice funny cool guy I'd like to be his friend.
Cool video. Thanks.
What recipe do you use to make the curds ?
Wow, nice!
Very nice
I made this. It"s freeking awsome. Who knew you could make yummy motza at home? Cheep and easy .
That video made me wanna be a chef
@whmozart - the whie soft mozzarella is typically made from bufallo milk. (bufallo mozzarella). the stuff for pizza, usually it whole milk mozz.
Nice!
@vimleshvsh of course! It has more water content than the moz from the grocery, try adding it half way through cooking the pizza to keep it soft and not burnt.
3:13 hey Kevin from the office!!
hey john, can you use the curds from your farmers cheese that you made with the lemon juice instead of rennet?
give in to the temptation.
get the right milk, if you can't get raw milk, for every gallon of skim add 1 pint of heavy cream.. Heat that up to 98 (i think) with the lemon or vinegar, add the rennet and turn off the heat. Let it sit for about 15 mins and then you will get the curd. Drain the curd and you can go by this vid. Awesome stuff.
@whmozart in Italy they do it the exactly same way. Mozarella di buffala is moza made with the milk of the waterbuffalo, wich is very tasty and more expensive.
No criticism here. I will trying this over the weekend. I will let you know how it goes. THANKS FOR SHARING!!
I lived in italy for 24 years and I have not heard a single time any italian talking bad or complaining about americans trying to learn italian things. The opposite is true: they are all happy and flattered that their traditions spread beyond their borders.
If you heard one or few italians complaining, well of course few people are never representative of an entire nation.
Haha awesome, didn't know that's how they did it. Where can I get some rennet?
Will be cheese be very different if you use citric acid instead of rennet, or will it be about the same?
So i can make mozzarella out of the crumbly curds i already have just by heating it a lot and kneeding? Help!
can i use an acid to coagulate the milk curds if i can't find rennet?
best vid on youtube :D
is rennet absolutely necessary?
i cant find any
i have been able to separate milk with vinegar, but the curds dont want to melt into mozarella
am i missing a step between curd and mozarella?
what is that white stuff in your bowl at the beginning? TY
yummy
did you use pasteurized or raw milk?
can this cheese be used on pizza topping...will it melt..stretch and brown as per the characteristics of pizza
@whitelynx86 there is a youtube video of someone making curds using lemon juice in milk. I havent tried it yet but I might. I don't know if the curds holds the lemon flavor or if it come out when the whey is drained away.
@neurocosm Is that buffallo/Bison or bufallo/water bufallo?
i wanna know how he makes his curd
There are no ingrediants on the web site. Where can i find them?
yes plants do produce the acid necessary to make curd:they are of the citrus family!
So you can use lemon ...and there is another recipe using orange juice and lots more.
iscowpmauritius co cc
Have you guys ever tasted georgian cheese called suluguni? It tastes like mozzarella but is harder
nice