Hey Alex!! My studies included a cheese making course for a semester and our professor taught us that for Mozzarella cheese the coagulated milk, after you cut it in smaller pieces (for this type of cheese its size should be as small as a cherry and not smaller because that means that they are less hydrated thus you end up making a harder cheese) has to reach a pH of 5,2. At that point, when you add hot water (preferably at 80 degrees Celsius) and apply a mechanical force (in this case the stretching of the curd) proteins are able to create that elastic effect because at this pH they can get hydrated. After you shape them in little balls, you put them in cold, slightly salted water to stop this effect. That is why your mozzarella was firmer and not so smooth
I think that his mozzarella had so low moisture because the pH was too low at the beginning, before the addition of the rennet it should be around 6.40, and then it should drop to 5.20 for the stretching part. That's were the use of lactic cultures is superior to the use of citric acid.
yes, you're right about this and about the culture too!! But also the moisture was low because he cut the curd in small pieces while he was warming it up too.
It could be, but I remember using a regular whisk and a knife to make the cuts and the cubes turn out quite small too. I believe that the issue was before that part, look at the way that the curd splits, it's not clean like it should be.
I love this channel for so many reasons, the story, the editing, the content, the charisma, the playfulness, the "Weeee" factor, the rolling work surfaces, the mcguyvor-ness, the dedication to learning and improving, I could go on but I'll save some comments for next weeks video! (guess where I learned that from lol)
I've never been more excited for a UA-cam video. I can't wait to see your trip to Italy! Alex, your videos are such an inspiration to me. I'm in culinary school right now and I want to start a business someday and the way you get so excited about food brings me such joy. I hope some day I'll get to shake your hand and tell you in person that you inspired me to achieve my dreams of becoming a great chef.
I know it's been a month, but I'm still tripping out about the Jaques Pepin response, I had to go back and watch both videos again. I joined up around the Tartine series, so roughly 100k subs, and look at you now, from strength to strength my French friend.
Good luck man! I have been waiting for exactly this kind of video explaining all about Mozzarella from the "normal people" way of view, and also as precise as a scientist, love your channel! A salute from Tijuana México!
Akex I really hope you get to read this, I was in naples at the same time as you! I was there because I am starting a gelato business in the uk and I have bought a modified Ape Piaggio to sell my gelato, anyway I wanted to say I wish I had seen you in Naples, you make the best and most science-fun cooking content on all of youtube. SUper happy you were there to eat and make mozarella. Love your work, keep on going.
Hey Alex! Amature cheese maker and chef here one thing I've found to help create that perfect soft squishy perfect moz. Is to add a little acidity to the water and to take it off the stove as soon as it has a consistent bubble along most of the base of the pot and slowly temper it into equal amounts of room temp water and only add the hot water until you feel the cheese becomes shiny and elastic in the water then work fast and to get the different skin on it put it in an ice bath unroll the skin firms but the ball is still warm then put it into a bath of slightly colder than room temp water. I hope I explained that well enough it really helped me up my cheese making
i luv it when u put that piano serious music, its like the mission impossible of being a chef. Alex you are one of the sweetest guys that i find on youtube, also things that u r learning are exactly what im searching for on youtube. keep up the good work u r great
Alex you’re unique compared to other youtubers youre more dedicated than other you are one of my favorite videos you light my day up and for that i say thank you and goodluck on your trip.
I'm always amazed the lengths you'll go to for your cooking. Other chefs on youtube will just google a recipe and rebrand that but you go out to the very source of whatever you're making and learn how o do it from the best people you can find
Wow, that is impressive! Almost there. Well done! I love your videos - the editing, the music, the content of cause and your enthusiasm and commitment! Great great stuff!!!
Quite excited to hear about the cook book. I don't often buy cook books as I can find most of what I need either online or through trial and error. But I like how you present the information in a unique, exploration-style manner. Looking forward to picking up a copy.
Your cheese looks like it came out pretty well. I liked that you showed the first video as it is mistakes that make us learn more. Pre-ordered your cookbook, can't wait for it to come out.
Hey Alex, Just wanted to say "great job" on the amazing work and progress you have done to this channel. I love the creative approach and the cinematic presentation - It is definitely my new addiction. Keep up the good work!
I love your dedication Alex! Two videos and now a trip to Italy just to learn how to make mozzarella! (or u just needed an excuse to visit Italy, you dawg you)
Lovely video as always, didn't think Alex would actually fly to Italy to learn, that's awesome. I see quite some misconception in the comments about what he did, eat and most important, what he failed (God bless those, seeing already what could go wrong saved me several times when trying new stuff :D). Unfortunately I'm not a Mozzarella master, which means that some of this knowledge might be not 100% accurate. Anyway, to sum up: 1. what he ate was a Mozzarella di Bufala Campana DOP (assuming it came from those boxes), which was probably between 2-5 days old (expiring date is 30th May, Mozzarella di Bufala should last 3-4 weeks, although to develop that thick skin it needs more than 24 hours) 2. buffalo milk is a must in order to achieve the perfect texture and layering; filtered milk is what you need. Also it should have been milked within the previous 12 hours 3. instead of using citric acid you should let the whey acidify naturally and use that (same amount of acid but the pH won't be that low) 4. rennet should come from a veal 5. the temperature range has to be 34-38°C 6. a good curd size is between 3 and 6 cm 7. point 6. needs to be done in two steps with half an hour break in between to allow whey separation 8. leave it dry on its own because pressing it can start the protein binding 9. a maturation time is needed and it is critical to ensure the final result later (it can last from half an hour to several hours) 10. no salting before the cooking, the salt should enter the Mozzarella at the very end through osmosis in water bath with salinity between 10 and 18% 11. yes, you need to use boiling water (hands need to be sacrified) 12. don't overwork the dough else it'll compact too much That's pretty much everything I know on the topic, so simple so difficult :D Sorry for the long post, I wanted to share my passion with you guys Source: living in the city where the Mozzarella was invented, I cannot describe the feeling of tasting it when still warm and chewy, fantastic.
See now mostly when you have a title like that it’s usually click bait and the actual title doesn’t happen till the end, but you actually show how and why the title makes sense, and that’s why I love your chanel
WOW. I really like this episode with some bits of vlogging in the middle. I like how this video turned out! Your personality and, I would like to say, your own brand, really shines out in this one and I think this is why your channel stands out from the rest. Good luck!
You are a crazy awesome guy and we love you for this! I love how almost everyone would be screaming and running around in excitement after the last results, BUT NO! You had to fly to Naples ahahah Enjoy your stay in Italy, hope you have an amazing experience! :)
désolée de t'écrire en français (yes you have a french audience ;) ) mais je suis tellement contente que tu sortes un bouquin de cuisine j'attendais ça avec impatience je cours, que dis-je, je vole pour aller me le précommander!!! bravo pour ton travail et pour tes super vidéos ! Excellente continuation ;D
I would be absolutly happy with this result. But I love your level of Detail on those things. The ambition to go beyond average. Keep on going. Found you through the ramen but will stay for almost everythin about food from you. So much to learn here. And always fun to watch. Keep up this really good work.
I'm so happy I found this series because I saw someone making mozzarella and thought 'that looks dead easy! I'll give it a go!'... Thanks for the heads up!
Looking better! It took me 3 tries to get it right. It helps if you can find raw milk, but you have to be precise with the temperature, due to the unpasteurized nature of the milk.
Your channel is unbelievably good. I always recommend it, the first chance I get. If I'm ever to get a credit card, I'll support you on patreon, first thing. Salut!
Just a few notes from Italy: - "mozzare" is actually the cut you do with hands at 07:10, not with knife in the curds - the type of mozzarella that came out this time, despite being not so good for eating alone, is actually very good for pizza, because it has less water inside, it's sold in Italian supermarkets as "mozzarella per pizza" and it's quite similar to the pre-grinded professional mozzarella that's used in most pizzerie - when you eat mozzarella (like in that Italian gastronomia) don't mix with cold pasta, just a bit of goooood extra virgin olive oil (have you tried Garda DOP olive oil? probabily the best) and maybe very very little balsamic vinegar cream!
I ilke this series a lot Alex, congrats on the book launch! I hope many successes come your way. Closing these episodes the way you do in this particular series keeps me wanting more, great production as always.
I myself went through all these stages of grief trying to get that creamy inside and chewy shell. Never got there, so maybe your success will spark my enthusiasm. Rooting for you!
Hi Alex. I've seen that people heat the curds in the whey. If you replace some of the whey with water you get a firmer cheese. If you replace it all for water it gives what you got.
Careful Alex, if the mozzarella you had at the Italian deli was buffalo milk the dual texture is exacerbated by the refrigeration and continued fermentation, which considerably softens and sours the inside. Original mozzarella is supposed to be eaten very soon after production and never refrigerated. The actual consistency is more consistent (lol) throughout the product, although, yes, a lot of milk should seep out when cut. Also the best 'fiordilatte' is actually not made in Naples (where it tends to be a bit tougher and sour), but Puglia (where it's more buttery in taste - my favorite from Gioia del Colle), where burrata and stracciatella were also developed.
I am still surprised at how entertaining making mozzarella can be. Looking forward to the next video! (Interestingly, the person who wrote the recipe I have for mozzarella claimed that the original milk used was a mix of goat and sheep... or maybe he said that the best milk was from goat and sheep... I can't remember... However, I never knew that there were water buffalo in Italy, I guess you learn something new every day!)
Small piece of advice: when adding the rennet I suggest that you hold the bottle completely vertical to ensure that each drop added is the same volume. When the bottle is held at an angle (as shown in your video) the volume of each drop can vary quite a bit. Holding the bottle vertically will ensure that each batch of cheese is consistent. Merci beaucoup de Canada! Il faut que tu fait une poutine :)
Awesome! Can't wait for the next one, Naples it's an amazing place, never gonna get over the fact that I went there and did not try the mozzarella di buffala
Hi Alex! listen me, i'm from naples, go to Mondragone it's 20km from naples. There are lot's of buffalo farm, and all this farm's have the shop on the front, only here you can taste the best MOZZARELLA! Anyway ask for "mozzarella di bufala DOC" , remember good quality mozzarella it's a bit expensive. sry for my bad english.
Hi Alex, the volume of a drop varies depending on the angle you hold the dropper bottle. To achieve a consistent drop size you should hold the bottle at 90 degrees to the milk. Over twelve drops it could make quite a difference to the amount of rennet you add.
This is pure gold. Alex i love to watch your videos. Your channel is definitely one of the most original and entertaining out there ! Big like from me. Can´t wait for the next episode.
Alex i'm italian and it's right thay we should call mozzarella only the buffalo milk version (mozzarella di bufala in italian) and the most diffused cow milk version fior di latte ( it means milk flower) but in italy we use to call the cow version also mozzarella so it's not a big error. In italy we have a lot of types of it like nodini (tied strings of mozzarella) and the feeling from the paste are different between types... the buffalo version is usually very juicy and the cow version a little bit more dense. (Sorry for the bad english but it's not my first language)
I'm always watching a local chef here at the farmers market make fresh mozzarella and then put it on freshly wood fired pizza (he has a food stand and a custom made wood fired pizza oven trailer.). Looks so easy...
Hey Alex!! My studies included a cheese making course for a semester and our professor taught us that for Mozzarella cheese the coagulated milk, after you cut it in smaller pieces (for this type of cheese its size should be as small as a cherry and not smaller because that means that they are less hydrated thus you end up making a harder cheese) has to reach a pH of 5,2. At that point, when you add hot water (preferably at 80 degrees Celsius) and apply a mechanical force (in this case the stretching of the curd) proteins are able to create that elastic effect because at this pH they can get hydrated. After you shape them in little balls, you put them in cold, slightly salted water to stop this effect. That is why your mozzarella was firmer and not so smooth
I think that his mozzarella had so low moisture because the pH was too low at the beginning, before the addition of the rennet it should be around 6.40, and then it should drop to 5.20 for the stretching part. That's were the use of lactic cultures is superior to the use of citric acid.
yes, you're right about this and about the culture too!! But also the moisture was low because he cut the curd in small pieces while he was warming it up too.
It could be, but I remember using a regular whisk and a knife to make the cuts and the cubes turn out quite small too. I believe that the issue was before that part, look at the way that the curd splits, it's not clean like it should be.
yep, saw that too! I agree with you on the very low pH
M & D! Dropping the cheese knowledge! So interesting, and thanks. Love the smart info exchanges that Alex brings out in all of us.
Best set for a cooking channel ever.
Dapper Dop could you check us out?
Dapper Dop =
Yeah
I love this channel for so many reasons, the story, the editing, the content, the charisma, the playfulness, the "Weeee" factor, the rolling work surfaces, the mcguyvor-ness, the dedication to learning and improving, I could go on but I'll save some comments for next weeks video! (guess where I learned that from lol)
I can't believe I followed you since Jamie Oliver contest and look how far you have became. I'm so amazed.
I enjoy watching you cook and breakdown the science of cooking that's why I follow you.
I've never been more excited for a UA-cam video. I can't wait to see your trip to Italy! Alex, your videos are such an inspiration to me. I'm in culinary school right now and I want to start a business someday and the way you get so excited about food brings me such joy. I hope some day I'll get to shake your hand and tell you in person that you inspired me to achieve my dreams of becoming a great chef.
I know it's been a month, but I'm still tripping out about the Jaques Pepin response, I had to go back and watch both videos again. I joined up around the Tartine series, so roughly 100k subs, and look at you now, from strength to strength my French friend.
Good luck man! I have been waiting for exactly this kind of video explaining all about Mozzarella from the "normal people" way of view, and also as precise as a scientist, love your channel! A salute from Tijuana México!
Congrats on the release of your Book Alex!
Akex I really hope you get to read this, I was in naples at the same time as you! I was there because I am starting a gelato business in the uk and I have bought a modified Ape Piaggio to sell my gelato, anyway I wanted to say I wish I had seen you in Naples, you make the best and most science-fun cooking content on all of youtube. SUper happy you were there to eat and make mozarella. Love your work, keep on going.
Already put an order on the cookbook, love ya Alex
Hey Alex! Amature cheese maker and chef here one thing I've found to help create that perfect soft squishy perfect moz. Is to add a little acidity to the water and to take it off the stove as soon as it has a consistent bubble along most of the base of the pot and slowly temper it into equal amounts of room temp water and only add the hot water until you feel the cheese becomes shiny and elastic in the water then work fast and to get the different skin on it put it in an ice bath unroll the skin firms but the ball is still warm then put it into a bath of slightly colder than room temp water. I hope I explained that well enough it really helped me up my cheese making
OMG YOU HAVE A COOKBOOK! Pre-ordered!!
i luv it when u put that piano serious music, its like the mission impossible of being a chef. Alex you are one of the sweetest guys that i find on youtube, also things that u r learning are exactly what im searching for on youtube. keep up the good work
u r great
Alex you’re unique compared to other youtubers youre more dedicated than other you are one of my favorite videos you light my day up and for that i say thank you and goodluck on your trip.
I love your devotion to what you're doing and trying everything to get better to perfect. It's awesome.
I'm always amazed the lengths you'll go to for your cooking. Other chefs on youtube will just google a recipe and rebrand that but you go out to the very source of whatever you're making and learn how o do it from the best people you can find
Keep doing what you're doing my friend! Absolutely love watching your videos!
So happy you cookbook is here! Finally a cookbook I really want. Alex you are one of my favorite cooks and youtubers
It's mindblowing how amazing your videos are.
This is why I love your videos. It's not a one & done but an actually arc with cliffhangers. Make me really interest in the next episode.
man, ur just amazing! big respect for going to Italy to make mozzarella! waiting for next episode!
Wow, that is impressive! Almost there. Well done!
I love your videos - the editing, the music, the content of cause and your enthusiasm and commitment! Great great stuff!!!
DEFINITELY going to get that cookbook!
I completely love your dedication, Alex ♥️
Quite excited to hear about the cook book. I don't often buy cook books as I can find most of what I need either online or through trial and error. But I like how you present the information in a unique, exploration-style manner. Looking forward to picking up a copy.
Love the analytical style cooking instead of only relying on recipes 👌
I love the commitment! Will wait for the next episode!!
One like it's not enough Alex! You're amazing, I'm going to have to preorder your book now. Salut!
Your cheese looks like it came out pretty well. I liked that you showed the first video as it is mistakes that make us learn more. Pre-ordered your cookbook, can't wait for it to come out.
I don’t remember if I written this before in the comments, but this channel is becoming really REALLY good. Keep evolving Alex!
Hey Alex,
Just wanted to say "great job" on the amazing work and progress you have done to this channel. I love the creative approach and the cinematic presentation - It is definitely my new addiction. Keep up the good work!
I love your dedication Alex! Two videos and now a trip to Italy just to learn how to make mozzarella!
(or u just needed an excuse to visit Italy, you dawg you)
Lovely video as always, didn't think Alex would actually fly to Italy to learn, that's awesome.
I see quite some misconception in the comments about what he did, eat and most important, what he failed (God bless those, seeing already what could go wrong saved me several times when trying new stuff :D).
Unfortunately I'm not a Mozzarella master, which means that some of this knowledge might be not 100% accurate.
Anyway, to sum up:
1. what he ate was a Mozzarella di Bufala Campana DOP (assuming it came from those boxes), which was probably between 2-5 days old (expiring date is 30th May, Mozzarella di Bufala should last 3-4 weeks, although to develop that thick skin it needs more than 24 hours)
2. buffalo milk is a must in order to achieve the perfect texture and layering; filtered milk is what you need. Also it should have been milked within the previous 12 hours
3. instead of using citric acid you should let the whey acidify naturally and use that (same amount of acid but the pH won't be that low)
4. rennet should come from a veal
5. the temperature range has to be 34-38°C
6. a good curd size is between 3 and 6 cm
7. point 6. needs to be done in two steps with half an hour break in between to allow whey separation
8. leave it dry on its own because pressing it can start the protein binding
9. a maturation time is needed and it is critical to ensure the final result later (it can last from half an hour to several hours)
10. no salting before the cooking, the salt should enter the Mozzarella at the very end through osmosis in water bath with salinity between 10 and 18%
11. yes, you need to use boiling water (hands need to be sacrified)
12. don't overwork the dough else it'll compact too much
That's pretty much everything I know on the topic, so simple so difficult :D
Sorry for the long post, I wanted to share my passion with you guys
Source: living in the city where the Mozzarella was invented, I cannot describe the feeling of tasting it when still warm and chewy, fantastic.
See now mostly when you have a title like that it’s usually click bait and the actual title doesn’t happen till the end, but you actually show how and why the title makes sense, and that’s why I love your chanel
I can taste how close we are to success
I love how you really go all in Alex :D ur a beautiful being, thank you for brightening my day :) looking forward to watch your Mozarella adventures.
Hey Alex, I absolutely love your videos. I've been watching you grow for a couple years now and I'm excited to read your book. :)
WOW. I really like this episode with some bits of vlogging in the middle. I like how this video turned out! Your personality and, I would like to say, your own brand, really shines out in this one and I think this is why your channel stands out from the rest. Good luck!
Very enjoyable and a pleasure to watch, thank you Alex !
Don't stop doing those things you do. We love every step of the adventure. :)
Dood, the music starting at 6:33 is an absolutely perfect match with the video. Reminds me of a 1960's detective movie.
Bro. This guy's gumption is something to be respected. His pizza odyssey series is why I can make restaurant quality pizza at home now
You are a crazy awesome guy and we love you for this! I love how almost everyone would be screaming and running around in excitement after the last results, BUT NO! You had to fly to Naples ahahah
Enjoy your stay in Italy, hope you have an amazing experience! :)
Love your work Alex (:
You amaze me with the level of your thirst for knowledge and your hard work to perfect your skill set.
Excited to see what you learn and what you can teach from your Mozzarella pilgrimage!! And congrats on publishing the cookbook!!
désolée de t'écrire en français (yes you have a french audience ;) ) mais je suis tellement contente que tu sortes un bouquin de cuisine j'attendais ça avec impatience je cours, que dis-je, je vole pour aller me le précommander!!! bravo pour ton travail et pour tes super vidéos ! Excellente continuation ;D
was waiting all week for the episode! seeing the effort you put into getting everything right is inspiring
Alex is the greatest cooking channel youtuber alive. I am such a fan!
You are an inspiration Alex! Your content is always the best since it is like no one else's. Looking forward to your book in September.
I would be absolutly happy with this result. But I love your level of Detail on those things. The ambition to go beyond average. Keep on going. Found you through the ramen but will stay for almost everythin about food from you. So much to learn here. And always fun to watch. Keep up this really good work.
#1 Best Sellerin French Cooking, Food & Wine - congratulations!
I'm so happy I found this series because I saw someone making mozzarella and thought 'that looks dead easy! I'll give it a go!'... Thanks for the heads up!
the time between the videos seems like an eternity!!!! love them!! keep it up.
Loved the episode. Best of luck learning from the masters.
that's why everyone likes this guy. He should have a lot more subscribers
Amazing editing and filming. Your channel is beautiful
These series are incredible. Can't wait to see what happens in Naples.
I can't get enough of this series. I'm going to give this a go.
Looking better! It took me 3 tries to get it right. It helps if you can find raw milk, but you have to be precise with the temperature, due to the unpasteurized nature of the milk.
Your channel is unbelievably good. I always recommend it, the first chance I get. If I'm ever to get a credit card, I'll support you on patreon, first thing. Salut!
Just a few notes from Italy:
- "mozzare" is actually the cut you do with hands at 07:10, not with knife in the curds
- the type of mozzarella that came out this time, despite being not so good for eating alone, is actually very good for pizza, because it has less water inside, it's sold in Italian supermarkets as "mozzarella per pizza" and it's quite similar to the pre-grinded professional mozzarella that's used in most pizzerie
- when you eat mozzarella (like in that Italian gastronomia) don't mix with cold pasta, just a bit of goooood extra virgin olive oil (have you tried Garda DOP olive oil? probabily the best) and maybe very very little balsamic vinegar cream!
A frenchman in Italy, I don't want to miss that. Also if you mastered the arts of Mozzarella, make some beautiful Gorgonzola.
This cheese odyssey!! I'm with you man, take me to cheese paradise!
I can't tell you how excited I am for the next few videos!
I ilke this series a lot Alex, congrats on the book launch! I hope many successes come your way. Closing these episodes the way you do in this particular series keeps me wanting more, great production as always.
You are not a fool, you are a culinary genius. I am a fool, for watching this while fasting. Best of luck in your cheese making Alex!
That's some dedication man. Flying to another country just to get something right!!
omg i was so happy when yo talked about your book!! CONGRATS MAN!!😍✌
I myself went through all these stages of grief trying to get that creamy inside and chewy shell. Never got there, so maybe your success will spark my enthusiasm. Rooting for you!
I always did love Alex's timer. 😍
Hi Alex. I've seen that people heat the curds in the whey. If you replace some of the whey with water you get a firmer cheese. If you replace it all for water it gives what you got.
Careful Alex, if the mozzarella you had at the Italian deli was buffalo milk the dual texture is exacerbated by the refrigeration and continued fermentation, which considerably softens and sours the inside. Original mozzarella is supposed to be eaten very soon after production and never refrigerated. The actual consistency is more consistent (lol) throughout the product, although, yes, a lot of milk should seep out when cut. Also the best 'fiordilatte' is actually not made in Naples (where it tends to be a bit tougher and sour), but Puglia (where it's more buttery in taste - my favorite from Gioia del Colle), where burrata and stracciatella were also developed.
there is an awesome producer south of Naples called tenuta vannulo i think. Saw some videos about it, definitely worth checking out!
I am still surprised at how entertaining making mozzarella can be. Looking forward to the next video! (Interestingly, the person who wrote the recipe I have for mozzarella claimed that the original milk used was a mix of goat and sheep... or maybe he said that the best milk was from goat and sheep... I can't remember... However, I never knew that there were water buffalo in Italy, I guess you learn something new every day!)
I'm from north of italy and i have just been on a vacation in naples and trust me as a cook you're goong to learn A LOT
i really like your art of creation and the way you try new things! man you are great!
The moment u like the video upfront, because u know it will be awesome!!
Small piece of advice: when adding the rennet I suggest that you hold the bottle completely vertical to ensure that each drop added is the same volume. When the bottle is held at an angle (as shown in your video) the volume of each drop can vary quite a bit. Holding the bottle vertically will ensure that each batch of cheese is consistent.
Merci beaucoup de Canada! Il faut que tu fait une poutine :)
Ah so excited! You're a great showman, Alex. And still so relatable to us! I'm looking forward to your next mozzarelladventure!
Just pre-ordered your book mon ami. Watched so many of your videos, keep up the great work
Maybe you should consider getting a Sous Vide machine to get your temperatures consistent.
Love the channel...always makes me smile.
I have citric acid and a place here in South Carolina I can get local milk from. You made me want to try and make cheese!
Awesome! Can't wait for the next one, Naples it's an amazing place, never gonna get over the fact that I went there and did not try the mozzarella di buffala
Hi Alex! listen me, i'm from naples, go to Mondragone it's 20km from naples.
There are lot's of buffalo farm, and all this farm's have the shop on the front, only here you can taste the best MOZZARELLA!
Anyway ask for "mozzarella di bufala DOC" , remember good quality mozzarella it's a bit expensive.
sry for my bad english.
That already looked really delicious! Can’t wait for the next episode!☺️👍🏻
Hi Alex, the volume of a drop varies depending on the angle you hold the dropper bottle. To achieve a consistent drop size you should hold the bottle at 90 degrees to the milk. Over twelve drops it could make quite a difference to the amount of rennet you add.
very excited for the next episode, enjoy your stay in Italy :D
This is pure gold. Alex i love to watch your videos. Your channel is definitely one of the most original and entertaining out there ! Big like from me. Can´t wait for the next episode.
Dude yes. Cant wait for the next episode.
I knew you were crazy enough to fly to Italy to learn cheese making.
Didnt expect anything less from you. :')
thanks for being my inspiration
you're the best
You are my kind of French guy
I would love to see a video of behind the scenes, how you start, where you research, the inspiration, your process for tackling these large tasks.
I can't get enough of your videos, please I need more!
You really go above and beyond and that's why we love you.
Alex i'm italian and it's right thay we should call mozzarella only the buffalo milk version (mozzarella di bufala in italian) and the most diffused cow milk version fior di latte ( it means milk flower) but in italy we use to call the cow version also mozzarella so it's not a big error. In italy we have a lot of types of it like nodini (tied strings of mozzarella) and the feeling from the paste are different between types... the buffalo version is usually very juicy and the cow version a little bit more dense. (Sorry for the bad english but it's not my first language)
I'm always watching a local chef here at the farmers market make fresh mozzarella and then put it on freshly wood fired pizza (he has a food stand and a custom made wood fired pizza oven trailer.). Looks so easy...
It looks delicious already
You really inspire me to not giving up and to keep trying till it perfect...