Love watching "How things are made" videos of allsorts and you are doing a fantastic job in showing how these delicious foods come to life. Looking forward to the next ones already 👍
When you hosts, i'm feel like i'm right there rn. Your videos is like the finest in culinary travel guides. Love these video's what they are making here is pure passion! ps: please give us a video every week, not once every two weeks 🙏☺
I personally love mozzarella but if I had to choose between regular mozzarella or buffalo mozzarella I'm choosing buffalo mozzarella everyday so happy you have your own channel Claudia your awesome to watch
Hi Claudia, I just wanted to thank you for both your old videos and new ones. Your videos got me through some stressful periods in my life. I would always feel more relaxed and comfortable after watching one of your videos, and I really appreciated that. They are extremely informative and cozy feeling; thank you for everything!
Its friday im busy mixing audio for the radio network i work for. But there is nothing better than tsking a break to enjoy mondo del cibo with Claudia!
This was so nice ☺ looks absolutely delicious. I bet working at a family-owned cheese shop like that would be a nice life. Really looking forward to your next videos!
I'm so grateful that you shared this with us, exactly the kind of video I was searching for, took me a solid 5-10 minutes to sift through the "insider food" and "tasty" videos that are just inherently mass produced content. This is such a wholesome video, very well made. You've earned a subscribe
My wife and i enjoyed the video. We love cooking together and having friends over to enjoy. Thank you for sharing these ! On my fathers, father's side our family cones from the Abruzzo and Molise regions. We would love to see any traditional recipes from these areas. Grazie!!
Please keep going, Claudia! You will soon be the most watched Italian food channel at UA-cam and I will share to everyone I know while this happens. Fantastic and such excellent filming and commentary. ♥🥂
You can now book your spot to travel to Italy with me in 2024! 🇮🇹 🗓 18-23 April 2024 📍Rome and Florence 🎒Included activities: Ancient Rome visits and walking tour, traditional Tuscan farm visit, Florence walking tour, cheese and wine tasting 👯 24 spots available 💳 Pricing Early bird (7 left!): $3,250 Regular: $3,450 🌍 Prices are in USD but you can book from anywhere in the world! 25% due at the time of booking the remainder is due 90 days before the trio start date. Options to pay in 6, 12, 18 months are also available. Book your spot here: trovatrip.com/trip/europe/italy/italy-with-claudia-romeo-apr-2024 Questions? Just comment this post with “✈” and I’ll send you more details. Any questions, just comment below! I can’t wait to show you around Italy! Rome is our meeting point 🇮🇹
I am Chinese and I assolutamente adoro la mozzarella 🥲the first time I tried fresh mozza of the day I had literally flowers blooming and birds singing........
Yay, your own channel! :D Excellent! Your video on Food Insider on the Pugliese foccacia is the best video on UA-cam. Are you going to make your own favourite home recipe, showing your own home cooking, too? :)
Thank you! That was such a fun video to shoot. It's so great to discover new things about the food I've grown up with. I do make my own focaccia, but I'm not a pro like the bakers I interviewed ahah
Claudia Your the best of the best and to share you knowledge of Food is wonderful for all of us thank You Girl wish you were free I would come over and sing to you in the moon light!
I have a job interview tomorrow, I have applied to a dairy making fresh mozzarella in Finland! This was a good introduction to the process, as I haven't made mozzarella before, just hard cheeses. I hope I get the position, wish me luck😊!
I think the curd making process is very important but its missing here. In Cheap mozzarella the curd is made with acids like milk acid or citric acid. More expensive more time consuming mozarella curd is made by adding bacterias that ferment the milk, make it sour and so produce the curd. the fermenting process gives better structure and taste.
I just made a tiny batch 1 litre of milk first time I made cheese smells good I boiled it in the water after and added kosher salt and some garlic herbs
Keep up the good work Claudia. I never realised that there were so many Mozzarella variants using Cows, Buffalo & Ewes milk! I guess my favourite cheese is probably Roquefort & so I think I'll give some of that Sicilian Ewes milk Mozzarella a try. (if f it's even available in my neck of the woods..UK)
Ciao! I am doing a project for school where I will be touring a mozzarella farm in Sorrento and creating a mini documentary. I was wondering what question(s) you asked the cheesemaker Sebastiano before he talked throughout the video.
The earliest evidence of cheesemaking in the archaeological record dates back to 5500 BCE and is found in what is now Kuyavia, Poland, where strainers coated with milk-fat molecules have been found. Cheesemaking may have begun independently of this by the pressing and salting of curdled milk to preserve it. Cheese may have been discovered accidentally by the practice of storing milk in containers made from the stomachs of animals. Rennet, an enzyme found in a stomach of ruminant animals, would cause the milk to coagulate, separating into curds and whey.
Loves me some mozzarella. But I have a feeling here in America. We’re not really eating fresh mozzarella even though they sell it in the store as fresh mozzarella it’s been packaged in plastic and has a little bit of liquid in it but I’m sure it’s not made that day. I would like to try that really fresh mozzarella in Puglia.
A process of manufacturing a mozzarella (or mozzarella-like) cheese comprising the steps of a) pasteurizing cow's milk; b) acidifying the milk to convert it to a cheese milk; c) coagulating the cheese milk to obtain a coagulum comprised of curd and whey; d) cutting the coagulum and draining the whey therefrom, thereby leaving a cheese curd; e) heating, kneading, and stretching the cheese curd until it is a homogeneous, fibrous mass of heated, unripened cheese; f) forming the heated cheese into a shape; g) cooling the shaped cheese in cold brine; and h) removing the cooled cheese from the brine.
Watched 6/2/2024. Very good video on Italian mozzarella. I had been watching modern marvels on making mozzarella and they said something like since Americans use citric acid and not lactobacillus in making their mozzarella that America has fake mozzarella. So I went looking.😊
Do you know the channel Best ever food review show? If yes i think it might be a great opportunity for a collaboration, because he is very well known and charismatic and i think he would pair well with you as a host. The channel also hasn’t done much in Europe and this might be a good chance for both of you and it would help your channel with lots of exposure.
Lactose is what I need!! Drama to my body when they don't make it with genuine capabilities for those with health fatigue!! Make your own milk drinkers you have stronger guys!!! 🎉😮🎉.
If any indian would have made the same cheese ... The question of hygiene would have surely arraisened.. but as the man is European.. so he is allowed to make cheese by hands
🙈true sorry about that man as a black person I cant say I totally understand Indian culture and the apathy is definitely there on both sides of the aisle but from one poc to another you are not lying😅, hoping things get better
seeing people work hard at their craft and do honest work warms my heart
Absolutely
This is more important than sleep
😂
Lol
You're so damn right 😂❤
I see this at 4 am XD
Glad that you've opened your own channel. Can't wait to see all the upcoming food tours.
Love watching "How things are made" videos of allsorts and you are doing a fantastic job in showing how these delicious foods come to life. Looking forward to the next ones already 👍
great video Claudia! it's great to see your food related content and the work you do visiting all these traditional places
When you hosts, i'm feel like i'm right there rn. Your videos is like the finest in culinary travel guides. Love these video's what they are making here is pure passion!
ps: please give us a video every week, not once every two weeks 🙏☺
Thank you! I’m glad you’re enjoying the content!
I personally love mozzarella but if I had to choose between regular mozzarella or buffalo mozzarella I'm choosing buffalo mozzarella everyday so happy you have your own channel Claudia your awesome to watch
I love watching these videos. Keep the videos coming.
Hi Claudia, I just wanted to thank you for both your old videos and new ones. Your videos got me through some stressful periods in my life. I would always feel more relaxed and comfortable after watching one of your videos, and I really appreciated that. They are extremely informative and cozy feeling; thank you for everything!
I am glad they helped you 🧡 I hope you are doing ok
Great video! Love seeing how foods like this are made
Its friday im busy mixing audio for the radio network i work for. But there is nothing better than tsking a break to enjoy mondo del cibo with Claudia!
This was so nice ☺ looks absolutely delicious. I bet working at a family-owned cheese shop like that would be a nice life. Really looking forward to your next videos!
Would love to try that cheese, looks so good! Keep up the great work. Loving the videos!
It means a Lot to me that You take THE time yo make and share such beautiful videos
Your videos are best. Watching them since you were in food insider. More cheese videos please.
Congratulations on having your own channel, Your Majesty, the Queen of Cheeses! :) Will wait for more sinful cheeses!
I'm so grateful that you shared this with us, exactly the kind of video I was searching for, took me a solid 5-10 minutes to sift through the "insider food" and "tasty" videos that are just inherently mass produced content. This is such a wholesome video, very well made. You've earned a subscribe
Looks amazing Claudia! Great video.
Very impressive. Great video, thanks so much!
My wife and i enjoyed the video. We love cooking together and having friends over to enjoy.
Thank you for sharing these !
On my fathers, father's side our family cones from the Abruzzo and Molise regions.
We would love to see any traditional recipes from these areas.
Grazie!!
Please keep going, Claudia! You will soon be the most watched Italian food channel at UA-cam and I will share to everyone I know while this happens.
Fantastic and such excellent filming and commentary. ♥🥂
Thank you for your support! I hope to get there one day🤞
You can now book your spot to travel to Italy with me in 2024! 🇮🇹
🗓 18-23 April 2024
📍Rome and Florence
🎒Included activities: Ancient Rome visits and walking tour, traditional Tuscan farm visit, Florence walking tour, cheese and wine tasting
👯 24 spots available
💳 Pricing
Early bird (7 left!): $3,250
Regular: $3,450
🌍 Prices are in USD but you can book from anywhere in the world!
25% due at the time of booking the remainder is due 90 days before the trio start date. Options to pay in 6, 12, 18 months are also available.
Book your spot here: trovatrip.com/trip/europe/italy/italy-with-claudia-romeo-apr-2024
Questions? Just comment this post with “✈” and I’ll send you more details. Any questions, just comment below!
I can’t wait to show you around Italy! Rome is our meeting point 🇮🇹
Me an my children love watching your adventures! Well done. 👍👍
Thank you!
So glad to have found your channel, I have always loved your other videos.
Great video! Love Italy and the food. Please keep making more.
I am Chinese and I assolutamente adoro la mozzarella 🥲the first time I tried fresh mozza of the day I had literally flowers blooming and birds singing........
Yay, your own channel! :D Excellent!
Your video on Food Insider on the Pugliese foccacia is the best video on UA-cam.
Are you going to make your own favourite home recipe, showing your own home cooking, too? :)
Thank you! That was such a fun video to shoot. It's so great to discover new things about the food I've grown up with. I do make my own focaccia, but I'm not a pro like the bakers I interviewed ahah
Happy to sub to my favorite food girl!
Claudia Your the best of the best and to share you knowledge of Food is wonderful for all of us thank You Girl wish you were free I would come over and sing to you in the moon light!
Bro…
Your videos are so good Claudia ✌️
Just found your channel love it. When I come out to Italy next year I will take your advice.
I love your videos I’ll will keep watching,
Thank you
I have a job interview tomorrow, I have applied to a dairy making fresh mozzarella in Finland! This was a good introduction to the process, as I haven't made mozzarella before, just hard cheeses. I hope I get the position, wish me luck😊!
Good luck!!!
I would enjoy a video about making dried pasta and another about fresh pasta.
Just subscribed, can't wait for new videos!
So happy you've started your own channel!
Best recipe!
thats a very clean and nice place!
I like to think all the cheese i eat is produced in places like this.
I love these videos.
Now _that's_ a cheese pull! 🤩
A town where everyone walks around eating mozzarella. This is my kind of place 🧀👌
Just subscribed..love you Claudia hope the channel grows
Fantastic 🎉🎉🎉🎉🎉 I wish I could prepare it at home. Mozzarella cheese is expensive in my country 😪
Enjoyed it more than youthink .❤
this channel could be HUGE
Keep it up! You make me want to go Bari to explore!
Thank you!
Amei valeu obrigada gostei você fala
Português ❤
I think the curd making process is very important but its missing here. In Cheap mozzarella the curd is made with acids like milk acid or citric acid. More expensive more time consuming mozarella curd is made by adding bacterias that ferment the milk, make it sour and so produce the curd. the fermenting process gives better structure and taste.
Love her. Hope to see more content! Underrated content creator.
Thank you!
Assolutamente bellissimo. Nice cheese, too...
Nice to see a cameo from Eric Clapton in this as well @0:40 seconds
You are just a beautiful person, Claudia! ❤
gràcies Claudia, no sabia que la mozzarella es feia amb aigua bullint, ha estat molt interessant
I just made a tiny batch 1 litre of milk first time I made cheese smells good I boiled it in the water after and added kosher salt and some garlic herbs
What acid is used to separate the curd from the milk?
Yess, same question! (??)
Love it in my Domino's. Thanks.
ahahahahaha
Keep up the good work Claudia. I never realised that there were so many Mozzarella variants using Cows, Buffalo & Ewes milk! I guess my favourite cheese is probably Roquefort & so I think I'll give some of that Sicilian Ewes milk Mozzarella a try. (if f it's even available in my neck of the woods..UK)
Waiting for the new vidio ❤️
Вот бы ещё написали из чего делаете,я имею ввиду какая добавка идёт чтоб получился такой растянутый???
This channel is awesome. Could I request a video about focaccia barese?
On the books!
@@claudia-romeo Cool 😎 Can’t wait.
Wow,, good job
I'm from India,
Your new subscriber
So many hugs just for you and yours...Jim
How do they store the fresh mozzarella once purchased. Is it OK to leave it in the liquid in room air?
Ciao! I am doing a project for school where I will be touring a mozzarella farm in Sorrento and creating a mini documentary. I was wondering what question(s) you asked the cheesemaker Sebastiano before he talked throughout the video.
جربت المتزريلا ولكن كيف يمكن لي أن احتفطا بها شكراً انا من المغرب
love from india ❤🔥❤ very informative vedio
🎉 I love you Claudia Romeo 😅
Love from srilanka 🇱🇰 ❤
Good channel❤❤❤❤❤
The earliest evidence of cheesemaking in the archaeological record dates back to 5500 BCE and is found in what is now Kuyavia, Poland, where strainers coated with milk-fat molecules have been found. Cheesemaking may have begun independently of this by the pressing and salting of curdled milk to preserve it.
Cheese may have been discovered accidentally by the practice of storing milk in containers made from the stomachs of animals. Rennet, an enzyme found in a stomach of ruminant animals, would cause the milk to coagulate, separating into curds and whey.
I do not have meat, but this was awesome
Loves me some mozzarella. But I have a feeling here in America. We’re not really eating fresh mozzarella even though they sell it in the store as fresh mozzarella it’s been packaged in plastic and has a little bit of liquid in it but I’m sure it’s not made that day. I would like to try that really fresh mozzarella in Puglia.
After the milk is curd, but how did you make it curd
just slowly bring it to a boil and simmer for a short while.
pasteurized milk wont give much curd, you need raw milk
A process of manufacturing a mozzarella (or mozzarella-like) cheese comprising the steps of a) pasteurizing cow's milk; b) acidifying the milk to convert it to a cheese milk; c) coagulating the cheese milk to obtain a coagulum comprised of curd and whey; d) cutting the coagulum and draining the whey therefrom, thereby leaving a cheese curd; e) heating, kneading, and stretching the cheese curd until it is a homogeneous, fibrous mass of heated, unripened cheese; f) forming the heated cheese into a shape; g) cooling the shaped cheese in cold brine; and h) removing the cooled cheese from the brine.
Claudia ❤❤❤❤❤😍😍😍
Watched 6/2/2024. Very good video on Italian mozzarella. I had been watching modern marvels on making mozzarella and they said something like since Americans use citric acid and not lactobacillus in making their mozzarella that America has fake mozzarella. So I went looking.😊
CLAUDIA!
Isn't this the lady from Business Insider?
Yes, this is my personal channel!
Would you be interested in helping me opening up a mozzarella cheese production in the Middle East.
I was surprised to hear him say it needs to be stored in brine, putting it in the fridge will spoil it.
i was expecting the traditional method to include some natural fermentation
How was not disclosed. Only part of the process was shown. Misleading.
If you've ever made mozzarella you understand the heat resistance these god like men have.
I really like to see Mozzarella cheese, it's round, soft, and pliable, just looking at it makes me want to bite it
Who all are Going to make it at home
❤
👍🌸👍🌸👍🌸
Do you know the channel Best ever food review show? If yes i think it might be a great opportunity for a collaboration, because he is very well known and charismatic and i think he would pair well with you as a host. The channel also hasn’t done much in Europe and this might be a good chance for both of you and it would help your channel with lots of exposure.
wow. your gorgeous and a credit to your genes! Nona Koni
Lactose is what I need!! Drama to my body when they don't make it with genuine capabilities for those with health fatigue!! Make your own milk drinkers you have stronger guys!!! 🎉😮🎉.
guts!
Why didn't they put gloves on their hands
Because their hands are clean
per me la mozzarella è solo quella fatta con latte di bufala, le altre sono fior di latte
JESUS bless you✝️🙏🏼🙌🏼‼💜
Tried and it comes out crumbly
If any indian would have made the same cheese ... The question of hygiene would have surely arraisened.. but as the man is European.. so he is allowed to make cheese by hands
🙈true sorry about that man as a black person I cant say I totally understand Indian culture and the apathy is definitely there on both sides of the aisle but from one poc to another you are not lying😅, hoping things get better
😮😢😢😢😮😢
Please put mascarpone video
when its hot tgats the best time to eat it why are you playinge with it
😢😢😮😮😮😢