Homemade Mozzarella
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- čas přidán 5. 09. 2024
- These pillowy balls are easy to make in your kitchen with a few special ingredients and Nuno Alves' precise technique. Nuno has been making fresh cheese with his mother since he was young, and serves as the ideal instructor for first time cheese makers. Try your fresh cheese in a classic Caprese Salad or eat it like Nuno - with olive oil, salt & pepper. Once you try your hand at making fresh cheese, you'll never go back to the packaged stuff again!
- Jak na to + styl
One of the best vids for making homemade mozzarella I have watched.
Thank you! Making it tonight with my mum.. it will be our first attempt 🤗
I’m sure we will be watching this vid many times
Miss G yay! good luck!!
You explain so well!. Thank you
Looks delicious. I’m going to make it. Your instructions were great. Thank you
Looks very delicious; thanks 👍👍
ماشاءالله تبارك الرحمان تسلم إيدك ❤❤❤👍👍👍👍👍👍👍👍👍💯👍👌
Excellent Presentation...thanks deeply for sharinG your very useful tips!!! I appreciate that you mentioned about the various temps to get the cheese started!!! Happi Summer!✌😇🌻😍🌻🐕🐈🐕🐞🦋⚘🧀⚘🍻
honestly really good video. good explanation i'm going to make it today ill tell you how it comes
I almost believed you 😂
Eh si esattamente in questo modo si fa la mozzarella. Un bello schiaffo agli italiani che la fanno diversamente. Maronn
nice video
Do you have to use the rennet and citric acid?, or can you use vinegar for curding?
so good ,thank you
Nice
I tried this last night. I ended up with white milky slush. I used 1/4 tab of rennet as instructed on the package. I tried it again with a second gallon of milk and used 1/2 tab in hopes that it would solve the problem. I still ended up with slush. I hung the second one overnight and it was a bit firmer but when I added the boiling salted water to pull it together, it turned into slush again. What am I doing wrong. Could it be that the rennet that I just bought from Amazon is old?
it's the milk. If you don't have access to raw milk it's almost impossible to get it to come out right. Your only other option is if you can find unhomogenized milk or so they say I haven't tried it.
Donna S Make sure the milk is around 90F. Stir in the rennet no more than 60 seconds. After that do not disturb the milk. Add rennet, walk away. Check the milk in about 45 minutes. Should be a solid curd that you can cut with a knife.
that is exactly what i want :D
You saved my cheese, I thought I totally ruined it, but I was wrong!
You just hadn't matured yet, but now you have... And you're extra mature 😂 these cheese puns are worth it
Great demo!
So, let me literally guess then. ..... no rennet is needed if raw milk is used, right? And ...citric acid ...aka lemon juice? can some strained fresh lemon squeeze do instead? if needed at all? TX in advance ! btw ..soon i wanna make raw burrata made with buffalo milk And crewam or Gurnsey milk and cream ! Should be QUITE the treat with some ripe tomatoes, extra virgin olive oil, basil and freshly cut thick-sliced rustic salamino !
Couldn't you use a pot with a strainer basket in it and just lift it out all together?
Just keep adding water slowly and melting slowly together. He totally made it hard to watch that tense ball.
Yea I'm still getting the hang of not over/under stretching but the one thing I found keep constantly draining and adding hot water keep it as hot as you can handle.
This guy is like Michael Cera if he was older and became a chef instead of an actor
Where you using “store” bought milk or fresh milk? I using fresh would you decrease the rennet?
wildomar1987 no . Just don't UHT milk
👍💖
So, inorder to make Mozzarell you need to get out the whey.
After I added the citric acid and rennet, it curdled right away and the curd all sank to the bottom. What did I do wrong?
So, you do not add the citric acid until you have heated it up already?
Before you start heating
Isn't water/cheese too hot to handle while you are stretching and making the balls ?
Mastani Keep a bowl of cold water nearby and dip your hand in it if your hands get too hot. You can also wear gloves.
You can wear rubber gloves, if you’re hands are sensitive
wildomar1987 @mastani
He suggested your hands are sensitive. He just called you a bitch! Ohhhh 😲
I don't have a thermometer, would I be able to make cheese without it?
No
Yes, but your end product will be more consistent with one
In honor of this process... I ate some cheese
What is renet and where do I find it?
Rennet is an enzyme used to coagulate milk, in order to form a thick curd. You can buy it on amazon or google other sources as well.
I know that this is an old video but I will ask anyway in hopes I will get a response. I followed your recipe for making the mozzarella but I could not get my cheese to come together, let alone stretch. It stayed at the consistancy of cottage cheese. Used all freshly bough ingredients. Any idea what went wrong or where I messed up???? I did use 1/2 a tablet of rennet instead of a 1/4. Could that have made the difference? Thanks for any suggestions!!
No. It is very hard to find non-homogenized milk. I used one gallon of whole regular pasteurized milk (not ultra pasteurized) bought fresh at the grocery store. I used bottled, non-chlorinated water with the citric acid and rennet.
Well, I could understand why the "fresh" cow milk worked better because of the additional fat and all in it, but my curd did form, all be it not a lot. Mine just would not come together as one melted clump. Can straight heavy cream be added to the milk to increase the fat content?
I did find a farm about 60 miles from my home that sold fresh cows milk which was unpasteurized and non-homogenized and it did make very good mozzarella cheese, however, it cost $9 US per 1/2 gallon. At that price, I can buy 2 or 3 pounds of store bought fresh already made mozzarella cheese. At least I can say I made fresh homemade mozzarella cheese!
I just tried my first batch of mozz this weekend, scrupulously using non-homogenized milk from a farmers' market. Cottage cheese! While the densest milk is obviously a must, it's got to be about getting the hang of removing all the liquid and manipulating rennet so the mozz really forms. The price of non-hom milk, well, yeah...but if yours tastes morning-fresh, it beats store-made.
add a 1/4 teaspoon of calcium chloride in 1/4 cup of water when using homogenized milk.
1 gallon of milk. How many litres please?
3,7854 litres, you can gg it
Has CZcams but can't google a simple conversion.
is rennet necessary for making mozzarella. where I can buy from
Rithooozzz Rithu Yes. You can buy it on Amazon. Animal or vegetable. Whichever you prefer.
You can use vinegar
Rithooozzz Rithu You can get liquid rennet at a cooking supply store. Animal tastes better unless you are vegan
@@THEmightyQUINN777 If you're vegan, the gallon of milk might be a problem too.
Christo Koenig true then you better find a non dairy cheese
How long we can keep mozzarella ?
Kostas Parasyris ΑeΚ about 4-5 days. Best eaten fresh.
@@How2Heroes what's the best whey to store it after making it? In fresh water, or in the whey, or simply dry and using cling wrap to wrap it?
how much citric acid?????
phantasm one 2 tsp. All ingredient amounts are in the captions in the video. Happy cheese making!
1 TBSP for every 1 Cup of milk. You don't need Rennet.
How much citric acid?
E.F do 2 tsp. Full recipe here: how2heroes.com/videos/techniques/homemade-mozzarella
@@How2Heroes thank you
CZcams advertisements have the most annoying actors in the history of advertising.
Is there anything you can do with the left over whey?
popofabulous here are some ideas for you. I’ve also heard it’s good in breads. www.cheesemaking.com/Whey1.html
Thank you for the reply!
Dogs love it!
If you make regular cheese you can make ricotta from the whey,
@@wildomar1987 Yes! I save it for my dog.
A added the hot water around the edge of the bowl and it turned into a sort of cottage cheese soup and no matter how I tried, nothing would bring it back. In fact the more I tried to 'knead it' the more soup-like it became. A total disaster and waste of milk
You might have added too much citric acid, if the P.H. gets below about 5.0 you will start to have that problem, and below about 4.9 it will turn into sludge when you melt it.
Man i make cheese daily (mozzarella, stracciatella, burrata and ricotta) and I can tell your cheese is dry as fuck. Your overworking it to the death. The more you work it the dryer it gets. What a shame.