HOW TO MAKE FRESH MOZZARELLA REAL FROM SCRATCH | At Home Very Easy
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- čas přidán 14. 10. 2021
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In this video i teach you with My friend and master cheese guy, how to make the perfect fresh mozzarella at home and super easy in only 1 hour.
This probably Is The only video online that real teaches you all the secrets please watch until the really of this video, and I promise you will make fresh mozzarella at home from now on, most importantly its perfect for your pizzas.
Make aute to buy the milk i suggest on the video and make sure to follow the temperatures very important.
Check out my friend on instagram @distefanocheese ⭐️
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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 💗
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!
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?
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.
So calm and so knowledgeable!
Loved his teaching style and technique of making this…
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
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
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.
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!
Your channel is the only one that a pizza lover needs to follow. Fantastic video again...
A young cheese master with a sense of humor, I commend you. I enjoy the class very much. Thank you
So beautiful! Thank you for showing this beautiful mozarella making!
Grazie Stefano👑! You made simple for us and you really feel the history and legacy of your family thru the cheese and cheesemaking!✨👍
Awesome vito..this was something i have been waiting to learn for so long..you’re the best vito..
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!
Grazie Chef Vito !!!! BELLISSIMO!!!!
Excellent video Vito! And many thanks to Stefano for sharing his precious knowledge!
Thank you so much my friend for supporting my Channel
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. ☺️
Wow, I was just thinking about wanting to try making my own mozzarella and then your video shows up. Thanks!
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!
Thank you for this fantastic video, Vito. I love your enthusiam!
One of the most interesting videos you have made. Haven't been able to find a detailed and simple video on making Mozzarella on CZcams like this one 😎👍 Mission accomplished
MAESTRO VITO THE BEST!!!
🥳🥳🥳😍
Thank you for this amazing video!
Watching this made me so happy! Thank you.
Grazie per una spiegazione così dettagliata. Bravissimo
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.
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.
That is totally amazing...I love your videos..I am trying all your dough recipes...
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!!!
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 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
Bravo Vito. What an educational video. Should be shown in all schools.!!!!
Can't wait Maestro!
Thank youuu!
👏👏👏
That guy didn’t let Stefano breathe one bit 😂
Amei o vídeo e a forma carinhosa que trata a mozzarella!
I LOVED this video! So fun to watch and learn this process.
Ciao Maestro Vito thank you for teaching us everything God bless you!!! Greetings from México 🙏🏽🙏🏽🙏🏽👏🏽👏🏽👏🏽
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.
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.
Fascinating! Thanks to both for sharing!
This was AMAZING! thanks for sharing Di Stefano!
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've been on CZcams 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 CZcams inception is laughable. Poor Vito believed you 🤦♂️🤦♂️
@@ilanatda8907 You are an embarrassment to humanity.
Vito PINNED this and you mocked him.
I will forever buy this gentleman’s cheese now. You both are great at teaching
I am making pizza dough tonight and fresh mozzarella for tomorrow nights dinner. You guys are awesome! Grazie🥰
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.
Fantastic Video. One question, how much % acid is in the winegear. Here in Germany we have 5 or 20%.
I just made my first Poolish and bread I learned from this channel! Awesome
14:14 this moment is underrated 😂
I visited them last year and they gave me a bucket of mozzarella, great people and amazing formaggio!
Ive been testing methods and I really like this version!!
amazing Vito! great content and I will try to make my own Mozarella from this. Would love to see Pt 2 Ricotta as well!
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
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
Enjoyed this a lot. Thanks to both!! Surely need to try this at home
Thanks for teaching.
We appreciate your regional talent.
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
The original pizza god is here again with another quality 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!!
Ciao Vito! Grazie mille per questo video! Thank you from Canada!
Today is my birthday and i was waiting that video from you for a long time💖
Luv u from Egypt🇪🇬❤
Happy birthday my friend!!!
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!
Fantastic Vito,
I’ve seen few videos on how to make Mozzarella and this one with your passion it’s a different one. Keep making them…
Stephano is a brilliant Bari Italian. Thanks for sharing and being so generous with you long held knowledge & secrets.
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 :)
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?
Hey Vito , I like your authenticity and will to learn from others. That's what makes you a great master
Thank you Vito and Stefano good job I love everything about Italy
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
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 :)
Thank you so much guys, true art and respect !
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?
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.
love this!!! great job guys!!!
Vito, thank you so much! I love your videos, your passion, your desire to always help :)
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!
Poor cows, they never seen a single strand of grass of their life.
Wow, you two together are very fun and educational!
Awesome!! Looks amazing 👌
fire the cameraman
love the content! Keep it coming. Thanks for taking the time.
I can't wait to make some homemade mozzarella. Thank you so much for all your wonderful videos.
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
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.
Love it....will definitely plan a trip to Pomona with my grandsons so they can learn to make cheese!
Excellent video. As always!👏
Who else thought the curd was a smashed brain when they took it out of the bowl 😂 Great video 👍
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
I'm in love. Thanks for sharing.
Fantastic will be trying this
Something about him. I just simply cannot stand him.
Don’t watch simple
Cringe dude
Great! I got a feeling like I was there together with you guys! Top! 🔥🔥🔥🔥🔥
Fantastic video, thank you so much 👍
Not gonna lie this Vito guy is really annoying and kinda got on my nerve. Shoutout to Stefano though, I enjoyed watching him!
Beautiful craft.
I feel like im there making mozzarella with u guys . Respect for u guys !
It’s so easy!! OMG! I’m gonna do it myself!
Vito sei un GRANDE MAESTRO. Grazie 🙏
I love how professional di Stefano is. He doesn't deal with time, but look and feel.