We (Italians) just eat the cheese. It can be accompanied by bread, tomatoes, deli like prosciutto crudo. We add burrata to pizza on top at the end and we also eat it like that. You can also make sandwiches like with mozzarella and tomatoes. You can toast the sandwiches if you want. We don’t make any particular dish with these kinds of cheese
@stephanie8167 i have made 37 kinds of cheese and very few ever get boiled. Ricotta does. It's similar to making yogurt using fermentation. Then time and straining to get curds and whey.
@@briannamariegeesaman9585 I don't think that's the point here. And I guess most of the audience is not within delivery distance of the north american east coast.
well all cheeses are byproduct of milk so would that make all of them the same? the difference is in the way it is worked, since different shapes and working method and aging processes results in different tastes and textures
The shape makes a big difference- for the fresh cheeses, the smaller cheeses are MUCH chewier and denser, and you’d use them differently. For the aged cheeses, different shapes will age differently because of the difference ratios of volume to surface area (aging acts on the surface more than the center)
Hola. Disculpa, no escribo inglés bien. La salmuera saturada que preparas, de cuanto estamos hablando.? Según el video dice 3 libra de sal por 5 galones de agua, y eso sería muy suave
Respectfully she is making mozzarella totally wrong. Water needs to hotter, looks over worked, and salting curb and not the water gives you a less consistent taste.
Boo this. I'm a third of the way through and so far there are 3 "different" cheeses - the same base we didn't get to see being made, melted in the same boiling water, and shaped into different sizes. I feel scammed.
Because a lot of people wear their rings while cooking, myself included. Not everything is a health issue. Its food being prepared for a show and will likely be thrown out. When you were a child I assure you that you ate food that fell on the floor. Yet, here you are still alive and commenting on videos about food safety.
Are you new to cooking shows? There have literally been multitudes of cooks who wear rings on the UA-cam platform all the way to the Food Network. This is not new or something to be handwringing about. Find some new slant.
Now we need a part 2 with someone making traditional dishes or applications with each cheese
Preach
I second that motion
Yes! ♡
@@guitartuna8307 pp
We (Italians) just eat the cheese. It can be accompanied by bread, tomatoes, deli like prosciutto crudo. We add burrata to pizza on top at the end and we also eat it like that. You can also make sandwiches like with mozzarella and tomatoes. You can toast the sandwiches if you want. We don’t make any particular dish with these kinds of cheese
To make cheese, first we start with cheese. I take you as seriously as I take me.
Yeah.. this is kinda dumb. At least explain the cheese curd part…..
Yeah this vid should be called how to melt cheese and roll it into different sized balls
Maybe "how to form cheese" but not how to make.
Excellent presentation. Would love to see the prequel regarding making the cheese curds.
I remember her! She’s the woman who taught Molly and Carla how to make mozzarella for their pizza
After they wasted a trip to Italy. 😂
Script runs deep
"Start with curd..." C'mon...how do we get curd?
Caputo Brothers Creamery in Spring Grove, PA sells curd and it can be delivered right to your door! Hope that helps! They’re awesome!
I believe you boil milk to a specific temp and add renet then drain and/or press.
@stephanie8167 i have made 37 kinds of cheese and very few ever get boiled. Ricotta does. It's similar to making yogurt using fermentation. Then time and straining to get curds and whey.
This was my first thought, if you are going to show a process, show the whole process.
@@mohergenrader2113 How do we get yogurt?
"For 2 pounds of curd I'm adding 100 grams of salt."
Pick one, please!
Luckily every modern scale in the US has both :)
As an amateur/hobby cheesemaker who has a mixed track record with pasta filata cheeses, this video is very much appreciated! Thanks!
I bet you are everyone's favourite friend... mmmm cheese lol
That stuffed cheese wrap one looks like something I need in my life. And yes, I would pick the whole thing up and eat it like a burrito.
i love watching her do this, its amazing to see someone whos talented at their craft and how they move their hands,
Fantastic video. It is truly an honor to learn and watch someone who is so expertly proficient in a skill! Amazing! Thanks BA.
You don’t need to lie and say this is a “how to.” Its practically just pure visual ASMR.
The Japanese one was best asm4
OMG her words are so CLEAR that I almost feel like I know how to make those times of cheese myself!
watching all these food videos at 1am had me craving
How do we make the curd?
I was wondering the same. I would love to see that process too.
Go to their website.
Caputo Brothers Creamery in Spring Grove, PA sells curd and can deliver it right to your door!
@@briannamariegeesaman9585 I don't think that's the point here. And I guess most of the audience is not within delivery distance of the north american east coast.
Watching this as if I’m actually going to be able to make it
Making cheese is fun. There is nothing stopping you.
This is the best thing I’ve ever watched
Cheese spinach ham.
Sounds 10x better than sandwiches. I'm dropping my bread next time
Excellent. Know more about what to purchase, - the subtle differences. Enjoyed the bongo touch.
Im glad im not the only one annoyed with the curds 😂
Ok, but are these really different cheeses? Or just different forms of the same cheese?
I think the stretching and different shapes affect the protein shapes which can change the flavour- but they are all the same type of cheese
well all cheeses are byproduct of milk so would that make all of them the same? the difference is in the way it is worked, since different shapes and working method and aging processes results in different tastes and textures
Finally... Burrata. Now I only need to learn to make Klaatu and Nikto cheese
I saw 1 cheese in 13 different shapes. But go off I guess. Each looked good.
Kinda seems like you figured out the secret of cheez
i was just rewatching the perfect pizza a few days ago, cheese expert returns
Wait so a lot of them are the same cheese just in different shapes?
The shape makes a big difference- for the fresh cheeses, the smaller cheeses are MUCH chewier and denser, and you’d use them differently. For the aged cheeses, different shapes will age differently because of the difference ratios of volume to surface area (aging acts on the surface more than the center)
Same like pasta, (mostly) same dough, different shapes, different eating experience
@@danh5132 yeah! I had no idea provolone started out the same as mozzarella. Very cool
What if you don't have a cave? Where can you age the cheese?
this video is sooooo goood! great job!
Im italian. Proud of this video
All she did was mozzarella in different shaoes
Lol, it's just like pasta, same dough different shapes
I like your recipes. Please continue to share them with us. Best regards
Where does one get cheese curds? 🤔😐
Caputo Brothers Creamery in Spring Grove, PA
Funny how you can watch how all these cheeses are actually made on a different channel and burrata isn’t done like this
Cant see half of the cheese at the end because of the pop up of the pasta video
Step 1: use curd
Me: ok. How do i make curd?
Ok, but how did she made the curd tho
impressive doesn't even describe this
Amazing!! Bon Appétit always manages to surprise me 🙂❤
Loved this videooooo. Learned a lot today.
Incredible video! This is technique at a scale I can understand.
Hola. Disculpa, no escribo inglés bien. La salmuera saturada que preparas, de cuanto estamos hablando.? Según el video dice 3 libra de sal por 5 galones de agua, y eso sería muy suave
Bravissima!
why does she tap the wooden spoon when she is stretching the cheese?
To make cheese, start with cheese…
Yep, start with cheese curds.
Fantastic
1:11 *TRIGGERED* mixing freedom units with metric, why?!!!
How do you make the curds?
from what i've seen before, usually by adding rennet
Add rennet to lukewarm whole milk
@@payamabbasi3555 do you have to add calcium chloride also?
@@raphyboy2328 i haven't heard of that, rennet either animal or vegetable is fine
I would have thought the video would START with that. 😄
Fior di latte and mozzarella are not quite the same thing. The former uses cow's milk, the latter, buffalo milk.
Where does one buy the curds she uses?
Caputo Brothers Creamery in Spring Grove, PA
Sfoglia: Italian sushi
It’s one kind of cheese!
OMG so good... Kills me I could only watch lol.
Awesome video as always 😊
Once you try their cheese you won’t want to go back!
Beautiful
So cool!
I like her ring. i wonder where she got it.
Where would one acquire curds?
Caputo Brothers Creamery in Spring Grove, PA
I knew all of these cheeses tasted the same.
YO WHAT. I THOUGHT CHEESE MAKING REQUIRED LIKE A BUNCH OF INSANE EQUIPMENT. SHE JUST MADE CHEESE WITH HER FREAKING HANDS
Best video ever
COOL!
And how do you make the curds?????????????????????
More cheeeeeeese!
*_190F=87.7C_*
THIS IS FANTASTIC😆 it's rilly interesting, and she rilly knows what she does! lovely
It would be nice if in recipes you included both imperial AND metric.
Ok but how do you get the curd
Caputo Brothers Creamery in Spring Grove, PA!
Surely she has italian southern originz Rynn Caputo
Let’s go to the cave
How to make one cheese in 13 shapes, not 13 cheeses.
A necktie? But that knot is definitely not a half windsor lol
😮😋
"How to make cheese" but does not show us how to make curds in the first place
Picture looks like different organs!
That was cheezy😜
No parmesan?
This video is about pasta filata cheeses. Parmesan is another kind of cheese.
cheese
Is it curd means yogurt am confused please explain
And can we also please take the rings off before preparing a foos
TAMPON
The cheese making is beautiful, really! But the choice of nail polish color..... 😢
So she just made cheese
Her name sounds like a cheese.
I was looking at the thumbnail like wth is "sfgolia" 😂
Respectfully she is making mozzarella totally wrong. Water needs to hotter, looks over worked, and salting curb and not the water gives you a less consistent taste.
All good but what about the hair net, I never trust people in the kitchen without hair net...life is all about details.
1:09 So, I'm the ONLY one triggered by mixing ... metric & imperial?
The ancient colombia microscopically alert because almanac normally promise past a regular look. closed, wandering caravan
She tried so hard to pronounce it correctly but still butchered it horrribly.
Uh, I don't think they call it horse cheese because it looks like the SADDLEBAGS... 😀
*How to shape 13 italian cheeses
Your ring, its abit disgusting.
Her nails :/
Boo this. I'm a third of the way through and so far there are 3 "different" cheeses - the same base we didn't get to see being made, melted in the same boiling water, and shaped into different sizes. I feel scammed.
“As most people in this country know it” ma’am why you acting like you don’t live in merica it’s a bit condescending
Couldn't eat cheese that she made... The colour of those nails 🤢
aged nails like those aged cheeses
thats called nail fungus. LUL
Ok but like 7 are just different sizes of mozzarella
Why tf is she wearing a ring while doing this? Disregarding the potential health issues, that will just make things harder to deal with.
Because a lot of people wear their rings while cooking, myself included. Not everything is a health issue. Its food being prepared for a show and will likely be thrown out. When you were a child I assure you that you ate food that fell on the floor. Yet, here you are still alive and commenting on videos about food safety.
Are you new to cooking shows? There have literally been multitudes of cooks who wear rings on the UA-cam platform all the way to the Food Network. This is not new or something to be handwringing about. Find some new slant.
How many times have you heard who cuts the 🧀😭🫣👩🦳🫠🥳😱🫣