You guys make me proud to have Italian ancestors. I have family from Abruzzo and Naples . Italians do everything with pride especially food. Glad to have you in America.
It's been years since I've attempted to make mozzarella. I watched all the videos I could on here but could never get it right. After watching this, I finally made some amazing mozzarella. I wish I could post pics here. The quote "it's not a science, it's an art" is what really set this video apart from the others and finally made everything make sense to me.
@@boblab years ago I was using store bought milk mostly. I tried maybe 1 or 2 times with raw. Now, I use raw that has been milked from the cow only a day or two before using it.
Vito I have to tell you that my 5 year old daughter just loves your videos and energy. If she hears your voice (even when in another room) I hear her say, "soft & crunchy." Just like you say it. She does it whenever I serve her pizza from your recipe's, too. 😄 Thank you for being so full of life and fun!
Wow, Apollo , you must be crazy. This video is great but saying it is the best one since UA-cam inception is laughable. Poor Vito believed you 🤦♂️🤦♂️
Soooo much better than the last recipe I tried. He abused the mozzarella and when I made it, it was abused. So I had no choice but to turn it into cream cheese. No worries! I added some roasted garlic & onion and some dried chives. Tasted amazing even if it wasn’t what I was going for. ☺️
Love this video. I tried making moz about a year ago, but it was an epic failure. After watching this video I think I have a good chance of succeeding on my next try. Thank you.
I didnt dig into Mozzarella making but it seems clear to me that using sour milk as an acid is better, healthier and makes a tastier product than ordinary vinegar. It's the detail that counts. Just what Stefano said about the type of salt they use.
I am sure many must have finished the video with the thought "Stefano is a really cool guy!" ... This video was possibly the best youtube recommendation I have clicked on in a very long time. I love mozzarella and now I just HAVE to give this a try. Thank you Vito! Thank you Stefano!
I will definitely be trying this method! I have made cheese for YEARS and mozzarella it the one I can NOT get to turn out, using other recipes. I can’t wait to try this way!
14:14 _Stefano: "So like they say in Bari, right? You treat the curd the same way you treat your wife when you first met her---_ _The Maestro, with no hesitation whatsoever: 🍑👋_
This is amazing, great info. I tried to make mozarella last week but it was tough and rubbery, and now I know why. Next one is gonna be amazing. Thanks so much for your fantastic video.
Vito. I was in your home town of Bari last week with my wife. We also stayed in Monopoli, Alberobello and in Matera in a cave. While we were in Matera we signed up for a class in making bread and cheese. We made our own mozzarella and other cheeses. It was terrific. I really enjoyed this video and getting to know your region of Puglia!!
Hi Vito, could you write the ingredient amounts/units in video description? Thank you so much. I have been making your pizza dough recipe for 2 years people loving my pizzas I tell them its not my dough recipe its a traditional Italian recipe of guy called Vito☺️ much love from Turkey my friend
Excellent tutorial!!! Thank you!! I just returned from Southern Italy, Bari, Trani, Lecce, Matera, Sorrento, Napoli....I can't wait to make homemade mozzarella! Thank you for sharing your instructions & passion for authentic Italian cuisine!!!
The one who is making the cheese. He seems to be an enlightened being. Not just about cheese but life itself. His talking is very matured. If anyone of you know his own channel, let me know. Became a fan of his! By the way, thanks Vito!
13:51 remember to leave curd alone between first and second step, so it can magically strains itself into block of fresh cheese while quadrupling its amount while no one is looking.
Thanks Vito, you read my minds. Was wondering if you show us background stories of pizza ingredients in the near future. Voila, starting with splendid bianco. Your such a crazy pizza lover, Vito! I mean in a positive way. Will always repeat myself: Vito, you make the world a better (pizza) place. THANK YOU MAESTRO from the bottom of my (pizza loving) heart, incredibile! Greetings from Austria / Innsbruck.
absolutely love this video. Showing the quality and trade of great mozzarella cheese. Showed me what I did wrong in the past at this attempt. Very informative, di Stefano was great in showing and teaching and always with a smile of joy in this art. Another great video from Vito. Always looking forward to the next.
Thank you for this video, I think you two make a nice combination. I would love to see more! I enjoy making my own ricotta, and I have been trying my hand at fresh mozzarella!
Table salt is Iodized, which causes proteins to precipitate out of solution (or colloid, in this case). If you have ever tasted a slightly off taste in your finished cheese that has been salted with table salt, that is what is happening. The sea salt from Mexico will have additional minerals, such as Magnesium and Iron and the like, which will add complementary flavors to your cheese. Try this sometime: make multiple batches using your preferred Mexican sea salt, then make a like number of batches using Mediterranean sea salt, such as Greek sea salt, and notice the differences between the two sets of cheeses.
Great Video. But it looked to me like the curd was swapped out between the slime ball on the counter an the neat dry curd when you returned with it up on a pedestal. Loved the video, seems like a step was left out of the video.
I am also wondering what to do after the curds left on the counter. Suddenly he has a tight box of curds and it looks like maybe he let them drain in a square strainer??
@vito Iacopelli, I was in military... been to Napoli, Trieste, and Gaeta Italy..... I don't like anchovies so i told them "No Small Fish" on Pizza Pie....... So they Put One Big Fish on pie. It was funny. I loved the old Brick Wood Ovens....... Pizza Pie was outstanding. My Family is from Sicily (Southern Central)... I love Pastries and Pasta........ I find the Different Regions of Italy and Sicily are so different on the food as in United States.
One of the most interesting videos you have made. Haven't been able to find a detailed and simple video on making Mozzarella on UA-cam like this one 😎👍 Mission accomplished
13:59 Sir, **ALL** of this is science. You are so very experienced at a master level that you have elevated it to an art, but at its core it shall always be science.
Hey vitto, an amazing video, a few questions: 1. After you made the curd, it looked like you let it sit and dry up, is that the case? 2. Should you keep adding hot water to make sure the water is still hot? 3. Once you get the milk to 95f, do you let it sit in the same water or do you take it out of the hot water? Thank you so much for posting this
No when you make the curd take it out and it needs to cool off then you will had the curd in hot water and start to pull it and make the mozzarella then mozzarella goes in cold water done make sure when u cut the curd add some salt
Fantastic video guys, this is so interesting. Really appreciate your approach and that of your guests, in keeping things simple and straight forward. This is a great tutorial, that anyone can easily follow. This cheese looks absolutely spectacular. I will be trying this for sure.
I'm learning a lot, from the original makers. Handed down through hundreds of years. Salamat By the way, did Stefano add salt in hot water to form small batches round mozzarella?
Thanks for another great video. I wonder if this can be made using vegan "milk". So hard to find a good vegan cheese replacement for pizza.....I've made so many recipes and bought vegan cheese in the stores but nothing comes close. I've learned so much from your videos and now make a poolish for pizza dough. It makes such a huge difference even in a standard oven.
That’s because you need ingredients which come from the cow… You surely can make something similar to mozzarella, but it will not be the same and surely not traditional… Good luck with the vegan thing you will try to make :)
also you can make rennet yourself, its made of fresh nettle so its not hard to produce, obviously it always takes practice and time to get it perfect, so I would recommend it to be bought untill your rennet making skills get to higher level
What was the process after forming the curds and emptying them on to the table to then get the consistency of the curd you brought in to then break up in the bowl?
Ah Vito, since watching your videos, pizza has been such a passion for me! From many failed attempts to buying a decent pizza oven and then just improving! But I feel like there is so much to learn. I still struggle with streching the dough; I get too worried not to stress the dough; I cannot stretch it evenly. Sometimes the dough feels not elastic enough although I follow each step to get the right proportions and the raising period. Any tips on that? Much love from Finland!
If you are doing a 24 cold proof and not too much yeast (1g per 1000g flour) you should find it more pliable and less likely to fail but still get great results. I find many dough recipes recommended way too much yeast and the dough blows up and makes it risky to stretch. Less yeast is my recommendation. Cheers!
1. What's the quantity of Rennet used for 1 litre of milk? 2. What should be the temperature of water for the second step in making the fresh mozzarella cheese?
I truly enjoyed this video. My mouth was watering the entire time. Well almost the entire time. I fast forwarded thru the milking of the cow part, lol.
That's FUNNY as heck! Laughing with my Nana after reading this. Years ago she and a girlfriend were Donna get rich making mozzarella. They both hate cheese. Lol It didn't work!!!❤❤❤❤❤
Ikr this was supposed to be a beginners tutorial but they were very meticulous about it. I understand this is how they get really good mozzarella... but maybe someone just wants to make quick mozzarella at home for their homemade pizza in which case maybe give us a simpler tutorial
Be carefull with a laser beam entering your camera lense. It could burn some pixels on the camera sensor and you'll end up with "small red dots" in your images...permanently! Great video Vito! (As usual 😅) Have a nice one! 😊
Did you believe now after watching this video u can make fresh mozzarella in 1 hour?
No for sure. I will definetely try it. However, it is really rare to find fresh milk here is Spain. Because the law oblige them to pasteurize it.
@@mustaphacd yes u can use it but it’s important to find it NON-Homogenized
yes,yes!
Absolutely! You make everything understandable and easy. Thank you Vito for all you do !!!
I love you 💗
You guys make me proud to have Italian ancestors. I have family from Abruzzo and Naples . Italians do everything with pride especially food. Glad to have you in America.
It's been years since I've attempted to make mozzarella. I watched all the videos I could on here but could never get it right. After watching this, I finally made some amazing mozzarella. I wish I could post pics here. The quote "it's not a science, it's an art" is what really set this video apart from the others and finally made everything make sense to me.
Did you use store bought milk?
Mind to explain why you failed?
@@boblab years ago I was using store bought milk mostly. I tried maybe 1 or 2 times with raw. Now, I use raw that has been milked from the cow only a day or two before using it.
@@anonymousstout4759 The texture was never right. It was always too firm.
What did he put with rennet and how much? Please
Vito I have to tell you that my 5 year old daughter just loves your videos and energy. If she hears your voice (even when in another room) I hear her say, "soft & crunchy." Just like you say it. She does it whenever I serve her pizza from your recipe's, too. 😄
Thank you for being so full of life and fun!
Love it 😍 thank youuu
@@vitoiacopelli Vito, can we replace cow milk with buffalo milk, and if yes it will be same steps in your recipe or there will be different steps?
@@midosafe209 this will become the GOD of Mozarella - MOZARELLA DI BUFFALA
@@midosafe209 Buffalo milk is the best choice for making mozzarella cheese due to its high fat content.
@@Iranian.. thanks dear, should be same steps like cow mozzarella or less or more?
People better keep liking this video because I REALLY want to see part two and how to make ricotta!!! 👍😁
I did my part. Now, how do we make that damn ricotta?
Where is the ricotta you liar
Me too. 😇
Ricotta is a lot easier. I keep ruining the mozzarella batch and ending up with ricotta
@@Petersonmgee lol!
I love the fact of using vegetable rennet , cause we have goats and sheep and we also use vegg rennet for our cheeses, warm regards from Mexico
👍👍
@@xmechanicin2326 does it taste better with vegan rennet vs animal?i dont think so
Stefano is awesome and takes such care with the product. I'd totally buy cheese from this guy. Thanks for bringing us this video, Vito - you rock! :D
I've been on UA-cam since it's inception. THIS ONE VIDEO is the best I've ever seen. True Master Class.
Thank youuuu so much ❤️
@@vitoiacopelli The moment we saw how to 'cut' the ball not on top of our hand, but below the first finger I SHOUTED, that's it!
Ii iii ii. I. Iiii. I iiii iiii iiiiii iiiii iii i ii i i i iiiiiiii iiiii iiiiii
Wow, Apollo , you must be crazy. This video is great but saying it is the best one since UA-cam inception is laughable. Poor Vito believed you 🤦♂️🤦♂️
@@ilanatda8907 You are an embarrassment to humanity.
Vito PINNED this and you mocked him.
That guy didn’t let Stefano breathe one bit 😂
Soooo much better than the last recipe I tried. He abused the mozzarella and when I made it, it was abused. So I had no choice but to turn it into cream cheese. No worries! I added some roasted garlic & onion and some dried chives. Tasted amazing even if it wasn’t what I was going for. ☺️
Love this video. I tried making moz about a year ago, but it was an epic failure. After watching this video I think I have a good chance of succeeding on my next try. Thank you.
A young cheese master with a sense of humor, I commend you. I enjoy the class very much. Thank you
I didnt dig into Mozzarella making but it seems clear to me that using sour milk as an acid is better, healthier and makes a tastier product than ordinary vinegar. It's the detail that counts. Just what Stefano said about the type of salt they use.
I am sure many must have finished the video with the thought "Stefano is a really cool guy!" ... This video was possibly the best youtube recommendation I have clicked on in a very long time.
I love mozzarella and now I just HAVE to give this a try.
Thank you Vito! Thank you Stefano!
I will definitely be trying this method! I have made cheese for YEARS and mozzarella it the one I can NOT get to turn out, using other recipes. I can’t wait to try this way!
Your channel is the only one that a pizza lover needs to follow. Fantastic video again...
Grazie Stefano👑! You made simple for us and you really feel the history and legacy of your family thru the cheese and cheesemaking!✨👍
14:14
_Stefano: "So like they say in Bari, right? You treat the curd the same way you treat your wife when you first met her---_
_The Maestro, with no hesitation whatsoever: 🍑👋_
Lol!!
🤣
Came here for this comment.
So calm and so knowledgeable!
Loved his teaching style and technique of making this…
Excellent video Vito! And many thanks to Stefano for sharing his precious knowledge!
Thank you so much my friend for supporting my Channel
Stefano is a true craftsman. I've watched a number of 'make mozzarella at home' videos, this one really stands out as providing the best result.
This is amazing, great info. I tried to make mozarella last week but it was tough and rubbery, and now I know why. Next one is gonna be amazing. Thanks so much for your fantastic video.
Why was it tough may I ask? I'm starting to make muzzarela too
@jesidillon4593 making cheese is a journey and it's hard sometimes to pinpoint what went wrong; no way of knowing if it's your first time.
Vito. I was in your home town of Bari last week with my wife. We also stayed in Monopoli, Alberobello and in Matera in a cave. While we were in Matera we signed up for a class in making bread and cheese. We made our own mozzarella and other cheeses. It was terrific. I really enjoyed this video and getting to know your region of Puglia!!
Hi Vito, could you write the ingredient amounts/units in video description? Thank you so much. I have been making your pizza dough recipe for 2 years people loving my pizzas I tell them its not my dough recipe its a traditional Italian recipe of guy called Vito☺️ much love from Turkey my friend
Excellent tutorial!!! Thank you!! I just returned from Southern Italy, Bari, Trani, Lecce, Matera, Sorrento, Napoli....I can't wait to make homemade mozzarella! Thank you for sharing your instructions & passion for authentic Italian cuisine!!!
I visited them last year and they gave me a bucket of mozzarella, great people and amazing formaggio!
Bravo Vito. What an educational video. Should be shown in all schools.!!!!
Awesome vito..this was something i have been waiting to learn for so long..you’re the best vito..
I feel like its a great activity to do with kids ☺️ teaching patience and care❤
Thank you for your compassion for baby cows. Thank you for using vegetable rennet. May Lord always bless you with His highest blessing.
The one who is making the cheese. He seems to be an enlightened being. Not just about cheese but life itself. His talking is very matured. If anyone of you know his own channel, let me know. Became a fan of his!
By the way, thanks Vito!
Wow, I was just thinking about wanting to try making my own mozzarella and then your video shows up. Thanks!
I love how professional di Stefano is. He doesn't deal with time, but look and feel.
13:51 remember to leave curd alone between first and second step, so it can magically strains itself into block of fresh cheese while quadrupling its amount while no one is looking.
And mostly everyone believing this is how they they make the cheese they sell to you.
read the bottom text at that timestamp
@@SarabjeetSanghera Everyone? I think that you are the only one believing that they make thousands of mozzarella per day by hand like that
thanks for the video, Vito. Just I did not understand what kind of vinegar and how much we need to use? My husband is from Sicily.
Thanks Vito, you read my minds. Was wondering if you show us background stories of pizza ingredients in the near future. Voila, starting with splendid bianco. Your such a crazy pizza lover, Vito! I mean in a positive way. Will always repeat myself: Vito, you make the world a better (pizza) place. THANK YOU MAESTRO from the bottom of my (pizza loving) heart, incredibile! Greetings from Austria / Innsbruck.
So beautiful! Thank you for showing this beautiful mozarella making!
I saw you teaching how to make pizza on Pro Home Cooks, and now I’m subscribed! Love your work 😊
Thank youuuu
Same here. I came from Pro Home Cooks! Have made his pizza recipe....Delicious. I make it in cast iron skilled well floured.
I am eager to try this method😊 just learning this craft , other methods use the stove top to heat milk before adding vinegar.
absolutely love this video. Showing the quality and trade of great mozzarella cheese. Showed me what I did wrong in the past at this attempt. Very informative, di Stefano was great in showing and teaching and always with a smile of joy in this art. Another great video from Vito. Always looking forward to the next.
Thank you for this video, I think you two make a nice combination. I would love to see more! I enjoy making my own ricotta, and I have been trying my hand at fresh mozzarella!
MAESTRO VITO THE BEST!!!
🥳🥳🥳😍
Thank you for this amazing video!
Table salt is Iodized, which causes proteins to precipitate out of solution (or colloid, in this case).
If you have ever tasted a slightly off taste in your finished cheese that has been salted with table salt, that is what is happening. The sea salt from Mexico will have additional minerals, such as Magnesium and Iron and the like, which will add complementary flavors to your cheese.
Try this sometime: make multiple batches using your preferred Mexican sea salt, then make a like number of batches using Mediterranean sea salt, such as Greek sea salt, and notice the differences between the two sets of cheeses.
Great Video. But it looked to me like the curd was swapped out between the slime ball on the counter an the neat dry curd when you returned with it up on a pedestal. Loved the video, seems like a step was left out of the video.
Ya another hour it takes atleast 2 never seen 1 hour monzerrela
The comment i was looking for. So after draining the curd we let it sit for 2 hrs?
I am also wondering what to do after the curds left on the counter. Suddenly he has a tight box of curds and it looks like maybe he let them drain in a square strainer??
Ciao Vito! Grazie mille per questo video! Thank you from Canada!
Grazie Chef Vito !!!! BELLISSIMO!!!!
@vito Iacopelli, I was in military... been to Napoli, Trieste, and Gaeta Italy..... I don't like anchovies so i told them "No Small Fish" on Pizza Pie....... So they Put One Big Fish on pie. It was funny. I loved the old Brick Wood Ovens....... Pizza Pie was outstanding. My Family is from Sicily (Southern Central)... I love Pastries and Pasta........ I find the Different Regions of Italy and Sicily are so different on the food as in United States.
One of the most interesting videos you have made. Haven't been able to find a detailed and simple video on making Mozzarella on UA-cam like this one 😎👍 Mission accomplished
Wow, you two together are very fun and educational!
Today is my birthday and i was waiting that video from you for a long time💖
Luv u from Egypt🇪🇬❤
Happy birthday my friend!!!
i know a guy who ownes a dairy he flat refused to sell me fresh milk to make ricotta hs to be ran through the process but love you energy.
Fantastic Video. One question, how much % acid is in the winegear. Here in Germany we have 5 or 20%.
I would like it ten times , if possible.
This answered all my questions.
Great masterclass!!! Question: when do you use Buffalo mozzarella and when do you use cow mozzarella. Personally I like buffalo mozzarella more.
I ❤️ buffalo mozzarella!
Outstanding! Thanks for sharing this with us and a big shout out to Di Stefano. The best!!!
Thank youuuu for huge support of my channel:0)
@@vitoiacopelli Our video is over 5k likes! Time to come back and make another video with me :) :)
Wow, we suggested a new video for making mozzarella cheese then you did it. Love it!! Smashed the like for the cow 🐄 🥰
Always here for you friends
So happy I found your channel. Love your energy and passion. My dad and i are going to make pizza with homemade mozarella because of you!
The original pizza god is here again with another quality video🙏 🍕
Wow this was such a good video. Vito, you have an addicting personality my friend. Love all your videos!
14:14 this moment is underrated 😂
13:59 Sir, **ALL** of this is science. You are so very experienced at a master level that you have elevated it to an art, but at its core it shall always be science.
Hey vitto, an amazing video, a few questions:
1. After you made the curd, it looked like you let it sit and dry up, is that the case?
2. Should you keep adding hot water to make sure the water is still hot?
3. Once you get the milk to 95f, do you let it sit in the same water or do you take it out of the hot water?
Thank you so much for posting this
No when you make the curd take it out and it needs to cool off then you will had the curd in hot water and start to pull it and make the mozzarella then mozzarella goes in cold water done make sure when u cut the curd add some salt
@@vitoiacopelli Hi...I would like to work with you, is there any possibility?
I just made my first Poolish and bread I learned from this channel! Awesome
Amei o vídeo e a forma carinhosa que trata a mozzarella!
Grazie per una spiegazione così dettagliata. Bravissimo
Fantastic video guys, this is so interesting. Really appreciate your approach and that of your guests, in keeping things simple and straight forward. This is a great tutorial, that anyone can easily follow. This cheese looks absolutely spectacular. I will be trying this for sure.
I'm learning a lot, from the original makers. Handed down through hundreds of years. Salamat
By the way, did Stefano add salt in hot water to form small batches round mozzarella?
Thanks for another great video. I wonder if this can be made using vegan "milk". So hard to find a good vegan cheese replacement for pizza.....I've made so many recipes and bought vegan cheese in the stores but nothing comes close. I've learned so much from your videos and now make a poolish for pizza dough. It makes such a huge difference even in a standard oven.
That’s because you need ingredients which come from the cow… You surely can make something similar to mozzarella, but it will not be the same and surely not traditional…
Good luck with the vegan thing you will try to make :)
also you can make rennet yourself, its made of fresh nettle so its not hard to produce, obviously it always takes practice and time to get it perfect, so I would recommend it to be bought untill your rennet making skills get to higher level
What was the process after forming the curds and emptying them on to the table to then get the consistency of the curd you brought in to then break up in the bowl?
Yes, great question. How long to the curds rest after draining the water?
That is totally amazing...I love your videos..I am trying all your dough recipes...
Yuuuum, but where was the salt added? Was it in with the warm water ?
Salt was added when we cut the curd
@@vitoiacopelli thanks so much! I’m a pizza addict in AUS this will take our pizzas to the next level!! Love your work :)
Watching this made me so happy! Thank you.
I first gotta get the amazing neopolitan pizza down but thanks for leading me to Di Stephano. I'm going to order from him since I'm in the Bay.
Can you recall what temperature the milk is at when the vinegar is added? Is it room temperature or cold?
Milk need to be from fridge cold
Hey Vito , I like your authenticity and will to learn from others. That's what makes you a great master
Ah Vito, since watching your videos, pizza has been such a passion for me! From many failed attempts to buying a decent pizza oven and then just improving! But I feel like there is so much to learn. I still struggle with streching the dough; I get too worried not to stress the dough; I cannot stretch it evenly. Sometimes the dough feels not elastic enough although I follow each step to get the right proportions and the raising period. Any tips on that? Much love from Finland!
I also have a problem stretching the dough but have had some success laying the dough over an upturned bowl and gently stretching it that way.
If you are doing a 24 cold proof and not too much yeast (1g per 1000g flour) you should find it more pliable and less likely to fail but still get great results. I find many dough recipes recommended way too much yeast and the dough blows up and makes it risky to stretch. Less yeast is my recommendation. Cheers!
Really enjoyed this! Thanks Stefano! Watching from Melbourne Australia
Poor cows, they never seen a single strand of grass of their life.
Stephano is a brilliant Bari Italian. Thanks for sharing and being so generous with you long held knowledge & secrets.
Vito, i didnt see where you added salt, at what stage did it go in?
Right when we add water in the cut curd
@@vitoiacopelli thanks vito, will be trying this at the weekend.
Ciao Maestro Vito thank you for teaching us everything God bless you!!! Greetings from México 🙏🏽🙏🏽🙏🏽👏🏽👏🏽👏🏽
One minute it’s a sloppy round jelly fish on the counter, next minute it’s a quite dry block, what happened in between the break??
And when is the salt ever used? Is it added somewhere in the process or what?
@shinji0843 you add the salt to the curd when its cut in the bowl. You mix it with the salt then add the hot water
Yes, some inconsistencies here, unfortunately.
I tried this and another 100 recipes. Importent Point: Milk Ph should be reduced with vinegar slowly to5.3 Ph. Then it works. But Nobody say it.
They made extra curd
amazing Vito! great content and I will try to make my own Mozarella from this. Would love to see Pt 2 Ricotta as well!
Who else thought the curd was a smashed brain when they took it out of the bowl 😂 Great video 👍
Thank you Vito and Stefano good job I love everything about Italy
1. What's the quantity of Rennet used for 1 litre of milk?
2. What should be the temperature of water for the second step in making the fresh mozzarella cheese?
well chief, you only got a like
My questions exactly
I think he said 2 drop only
2 drops in 20 gr.(ml )of water
I truly enjoyed this video. My mouth was watering the entire time. Well almost the entire time. I fast forwarded thru the milking of the cow part, lol.
Special tools, special ingredients, certain type of milk, constant careful & precise handling and micromanaging... screw it, not gonna make it ever.
That's FUNNY as heck! Laughing with my Nana after reading this. Years ago she and a girlfriend were Donna get rich making mozzarella. They both hate cheese. Lol It didn't work!!!❤❤❤❤❤
This is the worst recipe ever, I just unsubscribe this channel😂
Wuzz
Ikr this was supposed to be a beginners tutorial but they were very meticulous about it. I understand this is how they get really good mozzarella... but maybe someone just wants to make quick mozzarella at home for their homemade pizza in which case maybe give us a simpler tutorial
@@alexlun4464this was actually super easy.
I will forever buy this gentleman’s cheese now. You both are great at teaching
fire the cameraman
Vito love how gentle you were with the cow's teats.
Not gonna lie this Vito guy is really annoying and kinda got on my nerve. Shoutout to Stefano though, I enjoyed watching him!
Wow thanks, I’ve tried lots of recipes but they are always more complicated. Going to try, my cow just freshened
Cringe dude
Thanks for teaching.
We appreciate your regional talent.
Vito please you absolutely need to do pizza with that cheese!!
Be carefull with a laser beam entering your camera lense. It could burn some pixels on the camera sensor and you'll end up with "small red dots" in your images...permanently! Great video Vito! (As usual 😅) Have a nice one! 😊
This is the most amazing thing I've seen
I like your enthusiasm of pizza making