Making Quick Mozzarella at home
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- Опубликовано: 12 сен 2024
- Remastered from my original Mozzarella cheese video. I have updated the recipe as I found that there was not enough rennet to compensate for the addition of the lipase, and I took on feedback and recorded a voiceover track that fully explains the process of making quick mozzarella.
This delicious cheese is quick and easy to make at home. We use a microwave oven to speed up the process, helping us to make about 500 gm of cheese in around 30 minutes.
Non-Microwave method
If you don't have a microwave, you may want to put on heavy rubber gloves. Heat the reserved whey to at least 80°C (175°F). Add ¼ cup of salt to the whey. Shape the curd into one or more balls, put them in a ladle or strainer, and dip them into the hot whey for several seconds. Knead the curd with spoons between each dip and repeat this process several times until the curd is smooth and pliable. There is no need to add additional salt. Finish off with the ice bath for 15 minutes.
I recommend our Mozzarella Cheese kit for this cheese; www.littlegree...
Check out my other cheese tutorials; • All Cheese Making Tuto...
Help fund the next cheese-making video by pledging your support at Patreon; / greeningofgavin
Curd Nerd Newsletter; www.littlegree...
My First cheese-making eBook, "Keep Calm and Make Cheese" courses.little...
My Second cheese-making book, "Keep Calm and Make More Cheese" courses.little...
2011/08/30-minute-mozzarella.html
and for the Little Green Cheese Podcast, visit www.littlegree...
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Well, I made mozzarella for the first time today... it came out great. BUTTTT everything I did was narrated in my own mind with an Australian accent.
Oh no! Your cheese must have come out upside down!
About to try and make it. I am an Aussie so won't notice any difference. Hope yours turned out OK
Scott Lopez There's no such thing as an Australian accent, Australia doesn't exist. I don't exist.
Scott Lopez love that 😂
Good on yer, mate!
Italian here and not angry at all, I love this man's passion for cheese and cheese-making. 🤗
Do not trust any italians curd nerds, this woman is a double agent
Came here looking for Italians being angry at you over cheese making. Subbed for the wholesome cheese making. I'm gonna make some mozzarella for my family
Me too.
@sheldon pereira It was in my reccomended, someone made a video on him, and basiclly people re spreading rumors of angry Italians.
@sheldon pereira I think I came from Reddit lol I'm a PHONY and didn't make mozzarella
Did ifunny send you here? Lmao
Cheers to THIS statement lol
australian accent + cheesy "typical" italian music. gotta love this guy
"cheesy" HA
Quotations on the wrong word
Where are the angry Italians?
Here, but I know to little about making cheese to criticise.
I can pinch my fingers together and wave my hand angrily up and down if that would help.
I also came for the angry italians
honey badger im disappointed
I think im the only one and its because i also came for the angry italians and there are none to be found. Livid.
I also came for the angry italians
Oh my goodness... this brought back memories!
15 years ago, I inherited $1000... and promptly invested it into a Jersey cow.
She produced far more milk than our family could consume, so I learned to make a few cheeses.
This mozzarella is almost exactly the way I made it for my family... and it never lasted a week.
It was SOOO good!
This is reminiscent of Jack and the Beanstock lol. The beginnings of a short story.
We have 241 cows, can give you one for free if you want live your childhood.
Plus a Bull in case your into breeding.
Great video no yapping yanks
C R
Woww... I’m going to have disturbing dreams now.
C R Available: Experienced Milk Hand. Willing to work long hours.
Saw a tweet about this guy and was like "This sound like a channel I'd be interested in"
Turns out I was already subscribed lol
No “g day curd nerds” made me sad.
My 10 year old just followed your video and made amazing mozzarella. She is very proud to be a budding Curd Nerd! Thank you for your channel. We look forward to making more.
Hi I work for a restaurant chain for child chefs, please reach out to me if your child is interested in a job. They will need to submit a resume with any relevant work experience or accolades.
@@julesl6910What 💀
Must be difficult in Australia having to constantly fight off them giant spiders from stealing your cheese
We train our deadly snakes to protect us from spiders. We’re not stupid! 😁
And the deadly drop bears!! 40% of all fatalities in Australia are drop bear related! The rest is mainly Roos!
@@SpiraSpiraSpira jajajajajaj!!!!!!!
It's also very hard to prevent the cheese from falling to the roof
I now picture giant spiders with wheels of cheese strapped to their backs.
I am honestly entranced by this cheese making content. I never in my life thought I would want to make cheese, but this is seriously awesome!
My nephew is a chef in New York. When he told me he made his own Mozzarella I thought he was a genius. I still think he is a genius, but I think I can even do this. Very glad to find Gavin's channel. I'm going to try this than Provolone next.
Friend: hey wanna come over to hang out?
Me: yeah bro, let me make some quick mozzarella cheese as a snack
Awesome recipe. My girlfriend and I are first time cheese makers, and we nerded out so hard when we managed to actually make mozzy cheese. THANK YOU GAVIN!!!!
That's not how I drain it, but I guess you have to do it your own whey.
I'll see myself out.
You're joke was aw-curd
Way a minute, I get it now
yea he is wheysting a lot of whey :(
I smiled at that. I tried to fight it, but couldn’t. I am defenceless against dad jokes.
Ah, the old Italian way, heat it up in the microwave...🤣
I could listen to you talk all day and night. You make very clear and concise tutorials! Thank you.
What is rennet and lipase
Gavin Webber, what is rennet and lipase? What part do they play in making the cheese, please sir?
I don't know why this randomly popped up as a suggestion ... But I was completely mesmerized the entire time! My eyes couldn't leave the screen and I subbed immediately afterward. Definitely going to try this!
Thanks for the sub!
You are not the only one. I was so relaxed watching this video lol. And I do love motzzarella.
Pyrota I know yeah he just popped up on my YT page too and I was like "make your own mozzarella? Sounds interesting!" ASMR fans would like this I think :)
your hooked now!
me too
I'm never gonna make cheese but I still watch these videos. They're so relaxing and the way he explains it is so nice. I hope everything works out in his life.
Your video is referenced in the Netflix show Ugly Delicious, in the very first episode. Congratulations.
Thanks for letting me know! I have watched the episode and it was very cool to see the snapshot of my channel 😀
@@GavinWebber well they really could've notified you though...
@@TeylaDex Yes, you would think so.
@@GavinWebber (I just watched that first episode and they're so... american centered/glorifying i think i need to puke.) I'm hijacking my boyfriends kitchen next time i'm there... mozarella here i come ^^ and if that works out, he should ready his basement and his fridge ^^
The way you stir reminds me of when my mother used to swaddle me in her arms as a new born infant
This guy totally sounds like a golf announcer.
I don't mean that in a bad way. :)
childish and homophobic i would be...12 years old?
or (north) american, yup
Francis Rodrigo Ceblano
Francis Rodrigo Ceblano I can tell you, it's his relaxed tone that makes him sound like that
Joe ? I know I feel asleep 4 times
at first I thought it was a synthetic voice, it had that kind of low buzzing of old robot voices
Hi Gavin great vid and description . Made this on Wednesday with 4 litres of a 3% fat pasteurized and homogenized milk and it turned out perfect first time . ( 410 grams ) of mozzarella achieved . Made it today and added 125grams of unsalted butter melted down with 280 millilitres of milk from the 4 litres and whisked up and added to the milk and it turned out even better with a yield of 519 grams of mozzarella . 👍👍
I have a hard time cooking spaghetti... why am I watching this?
Timidater OMG at my lack of cooking skills? I keep myself fed, I'm just not good at it.
I'm a master of grilled cheese sandwiches though. =)
Island Girl MomAunt? UncleDaddy told me that her cooking is shit!
I got some meat for your comma....
Lol!
LMMFAO!
I was high and stumbled upon this video. THank You...it was very relaxing
I need to tell you how refreshing your videos are. My wife and I have literally watched 100’s of youtube videos, and your delivery and format is OUTSTANDING; heads above most folks that make videos to share. Yours are clear, concise, correct and visual. No “um’ in the dialogue (drives me nuts), no extraneous information. Keep up the GREAT WORK!!!!
Thanks Guy, that means a lot to me!
Hello Gavin! I just have spent 3 hours on translating this video to Polish, uff, so I hope the subtitles will appear soon and some of polish ppl will get to know with your channel, cause your materials are just precious. Greetings from PL!
Thank you so much for the translation of not only the title and description, but the subtitles as well. Fantastic work!
Dzieki za twoja prace.
Gavin has a voice as smooth as melted mozzarella. Could listen to it for hours. Never thought I'd ever make my own mozzarella, but I did. Thank you for the very simple and great tasting recipe. :)
A friend of mine sent me this as he's hopefully coming round tomorrow to make cheese. After now watching the video I am so much more excited than I was before, and I was pretty darn excited - cheesetastic!
The music is like RuneScape Italian
Lemme guess Reddit
*Italian sea shanty 2*
Just made my first batch of cheese...I am so excited and happy the way it turned out!
So, this is what Little Miss Muffet was eating while sitting on her tuffet.
No, that's cottage cheese.
Psuffix I meant the curds and whey he was talking about in the video, not the Mozzarella, ha ha.
cottage cheese is basically cheese curds.
nasty just eating straight cheese?
+Jay Algonkin Gotta love the Dice Man.
I made this today, and my wife gave me an honorific.Also made ricotta, which is her reward, too,
Nice one John!
O Lawd, about 1/3 way through I decided to just go and buy it. ;)
Yeah, but think how cool it is to brag that your margharita pizza is made with mozzarella you made yourself. Isn't it well worth the tedium? ;-)
or just lie
You tell em shannon
These videos got me through university. I would have trouble sleeping and Gavin’s voice doubled with that background music was just so good and making me drift off. Fav part of the day back then
Wow amazing! Thank you for this tutorial. I recently moved to Hong Kong, cheese is so expensive here so I rarely buy it. Even processed burger cheese is ridiculously expensive I haven't even thought about mozzarella....I'm going to try this tomorrow I can't wait!!!!!! Thank you!
6:05 "We're just gonna dry off the excess whey...."
**millions of brodudes cry in agony from millions of gyms**
I don't know why I'm watching this but it's wonderful.
chocolate milkshake man of cancer never expected to see yui in a cheese making video lol
Cautions audience that they will need gloves because the cheese will be extremely hot. Proceeds to handle the cheese bare handed, because gloves are for the weak, and his hands are like giant calluses. Manly cheese maker is manly.lol
Haha, my hands are tough too, from years of making homemade flour and corn tortillas.
his bracelet is just so tight, that he hasnt got any feeling left in his hand :)
Schlepp Hoden jawe
Rose Prince that's odd . I been making tortillas since I was little and make then for my.kids but I have soft hands ... don't see how your hands would get rough from the process. maybe making cheese sure but not tortilla
August Celine III what?
This is the third time I have made mozz using this video using raw milk. It turns out amazing and over the space of a few days in the refrigerator it become firmer and more like provolone. It melts and tastes wonderful! Thank you so much Gavin!
+Mo Robl I'm so envious. I wish I had regular access to raw milk.
People.. he is an Australian.They do produce excellent cheese over there and there is a fairly large Italian population.
Trust me, i know.I worked for a Sicilian family who owned a deli in Sydney for a good number of years.
It was comforting n soothing to hear a very familiar accent..
Nice Gavin, good to meet you today on Google. I love the channel. I used to make a lot of cheese and I remember your channel form some time back. Good Job buddy.
Steve
+Steve's Kitchen Cheers Steve, it was great to meet you as well. I love your channel as well, just subscribed and going to be watching a few tonight!
Gavin Webber Excellent where are you, I'm normally in Melbourne.
+Steve's Kitchen In Melton, just outside of Melbourne. I believe that Pritish is organizing an event in the city in a couple of months, would be good to catch up.
Gavin Webber Unfortunately we will be out of the country Gavin, I have a lot of travel planned for the year, we have 3 months in Malaysia starting early March. But maybe some day for sure.
Steve
I made a second batch based on your advice after the first failed and this time it was perfect (the problem was too little rennet). Thank you. BTW, although I know you recommend the unhomogenised milk it is so much more expensive that it is not viable for me, but with the addition of the calcium chloride the basic coles or woolies full cream milk worked well for Halloumi, Mozzarella and whey Ricotta (all I've tried so far :-) )
This video tutorial was terrific! I can't wait to try this for myself! Gavin Webber, you have a great screen-side manner and a calming voice. I look forward to more of your videos. Cheers!
Thank you!
Mr.Webber I really appreciate your videos about the cheese making as you know these days no one is concerned about homemaking in this fast world but I do . I think its far better to consume a fresh homemade cheese with no added preservatives, so thank you and keep going.
Great way to make a video. People that try to narrate whist performing demonstrations are distracted by what they are doing, and will often drone on, repeat information they already said, miss information completely, or have to back track to explain something they forgot to mention. I'm making cheese because of this video!!! ty
Gavin, I was shocked to see all that good whey going down the drain! LOL...I save that to put in soup, to increase protein content. You can also put it in meat loaf, cookies, cakes,pancakes & waffles, casseroles, etc. You also get a lot of whey when making butter, so that's how I got into finding other uses for it.
I don’t care what Italians say you one of the best I subbed
what did the Italians say
Your cheese videos are awesome, thanks for taking the time to make them sir.
Just finished making it and this cheese is great. I’m not sure about stirring for a full minute though after the rennet. The curd starting forming and I broke it up maybe you should reduce that to 35 seconds!
I have finals in like a day, why am I watching this.
How did finals go?
How did it go ?
how’d it go
Update: not failed
GriffinD congrats!
Sing me to sleep sweet cheesy prince
I loved this lesson on Mozzarella cheese making. I enjoyed your easy going directions. I want to try this. Thank you.
I'm so tempted to try to make these! but the ingredients list looks intimidatingly specialized and i'm not sure where to find most of the stuff. renin? non-ionized salt? eep!
I don't know about where to buy the rennet buy you can get non-iodized salt at most grocery stores. Usually sea salt is not iodized and also kosher salt.
all the ingredients except the whole milk can be obtained from brewing supply shops.
lol what... sea salt isn't iodized because it's naturally very high in iodine. just search online for these ingredients it can't be that hard.
I was discouraged by some of the ingredients...am not sure where to get calcium chloride😂😂
imchasinyou
yes you would not do this because you need mozzarella, that's stupid You make this because it's an interesting project and a fun challenge!
It's 2021 and I was able to accomplish this recipe for the first time after 5 attempts! Thank you very much!
I love watching folks make foods from scratch, i learn alot, and just starting out on homemade breads. I love it. Better then sitting round watching TV.
Blessed are the cheesemakers
now i know why cheese are so expensive so much milk for so little cheese (= w = )
I make it in Cambodia, where the milk cost Is double that of the US...but any cheese is expensive here, so making it is both cheaper and a heck of a lot better.
Nothing beats buffalo mozzerella
@@rickmilasich1907 YOu may increaase the Milk protein and make better cheese stretch and more recovery. So it may meet your price demand
I have kept this video for about a year on my bookmarks and I finally was able to find all the materials required :)
I hope my mozzarella turns out good
How did it go?
Why are there thumbs down on this video? Is it the cheese purists that have swooped in to make sure the YT community knows they are displeased with something he has said or done (or _not_ said or done)?
It's a cheese making channel.
Should be all thumbs up!
Keep up the great work, +Gavin Webber !!!
Thank you Adam. I often wonder that myself. I think it's a microwave thing from what I understand from the comments?
Awesome! I am setting up a bakery and I wanted to make my own mozzarella but couldn't find a good easy fresh recipe! This one is it! Thank you !
Came here for IG. Where are the angry Italians
Right here buddy
I just made it with only vinegar and it turned out preety gooooood ;)
was looking for angry italians and instead found a great wholesome channel. gonna go make some mozzarella :)
I'm half Italian. does that count? Mozzarella is made with buffalo milk, so if he was in Italy he would be hunted down and hung as technically this would be called Fior di latte
Im going to say that i'm no cook but seeing stuff like this inspires me! Not only to learn to cook but to try new foods thank you.
I have successfully made this recipe multiple times with my fresh non pasteurized goats milk. With goats milk I found that the stretching stage you need to be just a bit more gentle, but other wise it is wonderful. And best part is Gavin Webber gave me a chemistry lesson, I don't need to use lipase as goat milk already has it. Thanks again for another wonderful recipe
+Patricia Brown Well done!
Anyone here from Twitter? 😭😭😭
Yes! I'm rather glad I found Gavs channel
Yup
Me. The RUclips rabbit hole goes deep but it never brought me here. Twitter finally paid off.
Cowbelly brought me here.
Thanks for a video well done. Pleasant voice, too.
i loved how calmly ho sounds lol
Yeah it is extremely relaxing to watch Gavin make cheese and listen to his instructions. I have watched all of his videos just because of how relaxing they are.
Ohh, looks like Barbra is feeling cheesy for Gavin, hope this doesn't make you feel aw-curd. If you like his mozzarella you'll love his ricotta if you know what I'm saying..
dude, you just got a shout out on Netflix!
Really?
Gavin Webber
theres a short screenshot of this video when a pizza guy says he learned how to make mozzarella from RUclips. Show is called Ugly Delicious. 1st episode.
@@JohnFoley1701 I was watching ugly delicious and then I saw one of his videos in the first episode so I was like: GAVIN WEBBER IS ON A DOCUMENTARY? I paused and looked at RUclips to see if people are commenting this
I had read about this process at New England Cheese's website but was glad to see it demonstrated. It definitely cleared up any doubts/questions I had. Thanks.
I recommend a microwave that has an "inverter" power supply. Panasonic makes them. And recently a few other manufacturers have started.
With an inverter type you can use a low power (2 or 3) to gently melt butter and cheese without splattering, popping, frying, burning. Especially around the edges of the food.
Most microwaves use a duty cycle technique to create low power settings. Meaning, they turn on at full power for a few seconds and then off for a long time, then back on at full power. During the portion when it is on at full power is when butter splatters, cheese burns, ...
The inverter type gently lowers the voltage to the magnatron for low power settings so it outputs the low power continuously and doesn't need the on/off duty cycle.
I am wanting to open an American/italian restaurant in Thailand. I really appreciate this vide as I see mozz as a core of both countries.
You're welcome. It tastes much better if left for 12 hours chilled, before eating. The lipase enzyme has a chance to convert some of the fats into a fuller flavour.
Gavin Webber If I leave it, and use a cheese cloth, but then cut it, can it do a good job for Margharita pizza? I think I might try tomorrow.
after you chill it, you thinly slice the balls and lay the slices out on the pizza dough for the margherita pizza
Awesome lol all I can say. Keep it coming cool cheese guy from Australia
ALL THAT WHEY... WASTED... OMFG... wheysted
Not just that, whey is terrible for the environment. Use it! Feed it to the pigs! Or something.
yeah I thought the same don't waste the whey its good stuff
my pigs LOVE it
I baked bread with left over whey, we don’t have to wasted. I even drink it is so healthy!!!!
PLEASE EXPLAIN WHAT AMAZING THINGS I CAN DO WITH THE WHEY BESIDES DRINK IT GROSS I WOULD LIKE TO MAKE BREAD THAT SOUNDS GOOD YUM BUT THEN I DON'T KNOW WHAT TO DO WITH THE WHEY WHEN I'M DONE WITH THE CHEESE LIKE THE KIND HERE IN THE VIDEO DO YOU HAVE ANY CLUE WHAT TO DO WITH THE WHEY BESIDES DRINKING IT GROSS?
I just found this channel. I love cheese and I wear crocs I'm watching these everyday now.
I don't care for mozzarella cheese but I've heard that fresh made at home tastes so much better...I think I'll give this a try...thanks for the vid...
I’m here for the Italians 😂🤣
Same g
I'm pretty disappointed too
I'll probably watch all these videos for the rest of my life.
That was quick? I'll go the deli! Very informative though. I did not realize how many chemicals go into making this. I would not even know where to find them, but thank you for a nice video.
It really is the little things in life that bring you the most pleasure...... Like running your knife through a pot of curds! 😋👍🤗👌
But- but where are the angry Italians 😢
(astounding eork my friend, most definitely something to learn from.)
Do the cows know about this?
+FlavianFemmorte yes
**
You can't do it without happy cows lol
FlavianFemmorte 😂😂😂😂😂😂
I assume that if they were aware of this they would have cornered the market a long time ago
You never said what temperature to bring the milk up for the second time. Please respond I am definitely going to try this
4:04 take it up to 40C/105F
Gavin Webber thank you so much, does the cheese taste much different using vegetable rennet?
Gavin Webber thanks again but what about at the two minute mark? There's several reheats here, I don't want to screw it up, maybe in your description you could go through your video and make sure that each temperature is mentioned, it's such a great video, thank you so much, your cheese looks so good
Here is the complete recipe from my cheese blog; www.littlegreencheese.com/2011/08/30-minute-mozzarella.html
Gavin Webber thank you and I subscribed!!
Gavin, I made mozzarella this way a few yrs ago and each time I heated it and drained the whey, the cheese got smaller and smaller. I started with a gallon of milk and ended up with about 1/2 cup of cheese. I was very disappointed and have not tried it since. I do have success with simple farmers cheese using milk and white vinegar. And I noticed that after I add the vinegar and turn off the heat, if I leave it on the hot burner while the curds are setting up, I get an end product that is similar in texture to mozzarella. I tried using liquid rennet 2 times and the milk never curdled. Maybe it was old. Do you have any thoughts on liquid verses tablets?
If you only tried it once, it's very possible that you made a rookie mistake somewhere along the way that caused the shrinking. Maybe you overheated it? After all, he doesn't experience the same thing (at least not as badly) so it's very clear that it was something on your end and not the method itself. I know I usually screw up something the first time I try a new recipe.
It’s like... ASMR, but educational and better, and you get some cool recipes
Gavin do you ever chuckle when you read the comments? I love them. Now to business. When using raw milk in the preparation, bring the temperatures down by ten degrees Fahrenheit. I tried this and it works much better. As I understand it, this is a rule of thumb when making any cheese with raw milk. Thank you for all of your amazing videos! When I've set up a cheese cave I plan to try all the cheeses in your videos!
+Mo Robl thanks for the tip! Best of luck with your cheese making.
What was the first cheese maker thinking when they removed rennet from the stomach of calfs to mix with gone off milk?
Just making an assumption here but could the cheese have already been forming in the calf's stomach? Curdled milk and rennet in the stomach already?
Now dry up the whey and make protein bars
I was wondering what could be done with the whey instead of wasting it.
It's a good source of protein. A lot of the proteins are extracted and left in the liquid. Feel free to refrigerate/freeze it instead of pouring it down the drain (I definitely wouldn't). Freeze it into ice cubes for a nice protein smoothie or use the liquids as substitute for water when cooking. It will change the flavor profile slightly and still have lactose so be careful who you serve it to.
ANGRYmuffin9000 If you are Norwegian you could make sweet cheese with the whey.
I'd just save it in it's liquid state.. pour some in a shake here and there
smart idea
Can I use lime or lemon juice instead of citric acid? How should I heat the cheese if I don't have a microwave oven?
I have seen the mozzarella curd washed in hot water. It will get the whey out. And if you didn't add the lipase you can add salt to taste to the hot water. But I never made it myself.
this guy seems like such a nice gentleman! Like the kind of guy that gives amazing advice and wisdom... with cheese!
Thank you, Felici!
I just finished making pizza sauce and pizza dough. All with fresh Herbs from my garden. I will definitely try making the Mozzarella! Thanks for posting.
this guy is got a goatee, crocks, sweat pants, and gold jewelry. Italian confirmed[√]
Oh forgot, G’day mate.
sweet I'm Going to try this and you got a new sub
Thanks for the sub!
And me (:
this is great, everybody can learn from this, yes lot of milk, so little cheese,but it is real cheese. Thank you so much for taking your time. Love it!!
sliced tomatoes, cucumber, red onion, these nice mozarella cheese, wine vinegar and a pinch of salt, always loved that.
What is the difference between cheese salt and regular salt?
no iodine in cheese salt as it kills the rennet and cultures.
Gavin Webber
so it is basically just very pure salt?
Correct, also known as Kosher salt
Gavin Webber
cool thanks for the help.
?
How did people make this before microwaves?
6:37
I'd like to know too as I don't use microwaves. He does briefly say at 6:50
you put it back in the pot
I would switch to a double boiler instead of a microwave.
yeah that is what is usually used for indirect heat applications like that.
all the ingredients most people have in their household thanks!
Randy Lahey Most people have rennet in their house?
Why have I spent the past two days watching this man make cheese, happily I might add ...😮
Love the background music. Makes you feel that you are in Italy.