There are lots of other videos on how to make mozzarella from milk, but this shows how to do it without a microwave, and also a very clever way for storing it. Great vid.
Love your video chef. Just did fresh mozz hands-on demo at Viansa Winery in Sonoma and borrowed your idea. Saved it for last and presented the fresh bocconcini with our chocolate olive oil and fude sauce with pear liquer. Our guests loved it and were dazzled. Thank you.
I'm the chef on this video that makes this mozzarella every day. I buy the curd from Polly-o-cheese, I believe they are out of NY. The easy part of this is cooking the curd with hot water , and your right its the SEA! The point i was trying to make is how much salt . I let the masters make the curd. what's shown in the video still takes experience , you can easily over work the curd and rinse all the whey out. Its very simple but if your trying to get the science of it , watch Alton Brown.
This has to be THE BEST youtube place for food! I'm glad I found it. Keep up the good work. It would be nice to have guest chefs offer their views about secrets of cooking.
Eaxctly Im not American or Italian by any standard but the fact that you try to learn your mother tongue proves that you're good enough and have the intent and recognize that you come from that background
This variant of making mozzarella is the most appropriate for me. At last I got the full understanding of how to make mozzarella! I will do it as you teach and I'm sure the success is garanteed! You are called a chef in culinary not in vain! Thank you very much! I wish you further success! Here in Ukraine we also like to eat mozzarella!
@Paltarena it's curds and whey. it's milk mixed with rennet in this case, to start the process. every cheese is started like this, more or less. the rennet seperates the water from the solids, a bit like whenever you put lemon juice into milk, these solid white things start to appear.
honestly you are the first chef how is working with gloves on youtube..especially processing CHEESE- very sencitive stuff..That was AMAZING, Cheff ! you are my personal GURU now.. :) BRAVO.
get the right milk, if you can't get raw milk, for every gallon of skim add 1 pint of heavy cream.. Heat that up to 98 (i think) with the lemon or vinegar, add the rennet and turn off the heat. Let it sit for about 15 mins and then you will get the curd. Drain the curd and you can go by this vid. Awesome stuff.
@whmozart in Italy they do it the exactly same way. Mozarella di buffala is moza made with the milk of the waterbuffalo, wich is very tasty and more expensive.
@vimleshvsh of course! It has more water content than the moz from the grocery, try adding it half way through cooking the pizza to keep it soft and not burnt.
I lived in italy for 24 years and I have not heard a single time any italian talking bad or complaining about americans trying to learn italian things. The opposite is true: they are all happy and flattered that their traditions spread beyond their borders. If you heard one or few italians complaining, well of course few people are never representative of an entire nation.
@IAmBiggestFan Hi I don't know if you got the answer for your mozzarella question but yes you need rennet and instead of vinegar use citric acid about a teaspoon per gallon of milk disolved in a little bit of water. I enrich my normal gallon of pasteurized milk with some heavy cream. And use a thermometer after the regnet has to be added to the acidified milk to keep the milk warm while the curds are produced. Cut the curds with a knife and use cheese cloth to retain the curds. The follow video
yes plants do produce the acid necessary to make curd:they are of the citrus family! So you can use lemon ...and there is another recipe using orange juice and lots more. iscowpmauritius co cc
ive tried to wrap, tie, and hang the cheese the same way he does here and the problem i found is that the cheese at the top of the 'rope' will start to stretch out because of the weight. also, the plastic film will create a seam on one side of the mozz balls. to get a more uniform shape it's better to create idividual portions
pour milk in bowl, add rennet, leave it to sit on a low heat (86d/f) for a few minutes, let cool, the milk will have curdled. Cut up curds, drain the whey (the liquid) and there you go.
I tried this twice and just had hard lumps that won't melt. I read that the milk needs to be processed kind of like yogurt before adding the rennet. Apparently the milk needs to be converted some way first.
So...can you use lemon juice instead of rennet as an alternate way to make the milk curdle cause I saw Chef John uses that in his "How to make cheese" video :DDD Can yah?
I need a better curd recipe for my mozzarella, mine just isn't stretchy enough! Would you please be able to give us your recipe? I've been using rennet & citric acid with raw milk from my cow . Any help would be much appreciated :)
@somarpr Do you make vids too? I bought some citric acid, rennet, cheesecloth, and I got some fresh raw cows milk from the neighborhood dairy, made some buttermilk first. I haven't had the confidence of experience to go further, but I will try to make this mozzarella. I make homemade pizza dough and put buttermilk in the recipe too. Fun learning!
@vidanovicv All it is is a lot of whole milk, sea salt, and rennet, which is an enzyme with coagulating properties. There is a few different types but he uses vegetable. Not sure where/how to get it but it curdles the milk way more than other methods. The curds turn out much bigger. That plus really hot, salty water and you have mozzarella :)
@vimleshvsh depends on what part of the country you're considering pizza.. alot of pizzeria's use the shredded store bought garbage.. the good ones (in my opinion) use fresh mozz and it doesnt look like you're typical pizza.. google image search lombardi's pizza nyc and you'll see what i mean.. best bet- just try it.. if you like the results, keep doing it.. i do, it's not as easy as with shredded mozz, but the outcome is worth it.. (again, my opinion)
ooooooooh! I want to try thisi O.O What kind of milk should i use??? Buttermilk? Whole milk? Low fat milk? And how long is the milk supposed to sit with the rennet in it????
I never knew making mozzarella cheese could be so easy!! A friend of mine said she found a recipe to make this kind of cheese and it made me want to make some too, she said it would be really easy and she was right!! this is one thing I've got to try during my Christmas break!!
It was when back in the day the Ligurian Sea, Adriatic Sea, Tyrrhenian Sea and the Mediterranean Sea were combined together to form the Imbecilic Ocean. It wasn't long before Snookie split them into four in the event known as The Great Terran STD Scar, and soon after she was shipped to New Jersey.
I definitely got the sense that they were disappointed and kind of shocked that he didnt let them try the cheese right there. Kind of like when someone is ushered into their bosses office expecting a big promotion and all he gives you is a wooden pen!
is rennet absolutely necessary? i cant find any i have been able to separate milk with vinegar, but the curds dont want to melt into mozarella am i missing a step between curd and mozarella?
@whitelynx86 there is a youtube video of someone making curds using lemon juice in milk. I havent tried it yet but I might. I don't know if the curds holds the lemon flavor or if it come out when the whey is drained away.
@Duccio58 the stuff at the begging was CURDS not mozzarella.. the process made mozzarella and the wrapping it up was purely for the ease of the chefs as each section was a single portion and i a hectic kitchen preportioning is a god send
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There are lots of other videos on how to make mozzarella from milk, but this shows how to do it without a microwave, and also a very clever way for storing it. Great vid.
Love your video chef. Just did fresh mozz hands-on demo at Viansa Winery in Sonoma and borrowed your idea. Saved it for last and presented the fresh bocconcini with our chocolate olive oil and fude sauce with pear liquer. Our guests loved it and were dazzled. Thank you.
I'm the chef on this video that makes this mozzarella every day. I buy the curd from Polly-o-cheese, I believe they are out of NY. The easy part of this is cooking the curd with hot water , and your right its the SEA! The point i was trying to make is how much salt . I let the masters make the curd. what's shown in the video still takes experience , you can easily over work the curd and rinse all the whey out. Its very simple but if your trying to get the science of it , watch Alton
Brown.
Close your eyes and suddenly Jonah Hill is explaining cheese
This has to be THE BEST youtube place for food! I'm glad I found it. Keep up the good work. It would be nice to have guest chefs offer their views about secrets of cooking.
Eaxctly
Im not American or Italian by any standard but the fact that you try to learn your mother tongue proves that you're good enough and have the intent and recognize that you come from that background
I'm just glad I got to hear chefs voice at the end.
This variant of making mozzarella is the most appropriate for me. At last I got the full understanding of how to make mozzarella! I will do it as you teach and I'm sure the success is garanteed! You are called a chef in culinary not in vain! Thank you very much! I wish you further success! Here in Ukraine we also like to eat mozzarella!
No Whey!
That curdled my humor portion of my brain!
LOL
What did the cheese say when he saw himself in the mirror?
Hallou me...looking good a
That cheese looks grate!
Whey! I Camembert missing out on a cheesy joke! 😂
@Paltarena it's curds and whey. it's milk mixed with rennet in this case, to start the process. every cheese is started like this, more or less. the rennet seperates the water from the solids, a bit like whenever you put lemon juice into milk, these solid white things start to appear.
honestly you are the first chef how is working with gloves on youtube..especially processing CHEESE- very sencitive stuff..That was AMAZING, Cheff ! you are my personal GURU now.. :) BRAVO.
Best video on Tucson that I have seen in a long time.
get the right milk, if you can't get raw milk, for every gallon of skim add 1 pint of heavy cream.. Heat that up to 98 (i think) with the lemon or vinegar, add the rennet and turn off the heat. Let it sit for about 15 mins and then you will get the curd. Drain the curd and you can go by this vid. Awesome stuff.
John, I think I love you. Like, so great n lovely vids! cheers from Argentina
thank u so much, great vid, I am making cheese everyday in my kitchen Haloumi but this Mozzarella seems easy, are the curds salted? buon apetito
That is my dad not kidding
Cool dad man
@whmozart in Italy they do it the exactly same way. Mozarella di buffala is moza made with the milk of the waterbuffalo, wich is very tasty and more expensive.
The manager is standing at 3:14 looking at the chef giving a presentation and giving him a telepathic message "You better make Mozzarella or else!"
Really appreciate this video. Something I'm confused about is whether citric acid is required when making mozarella from milk - anyone know?
You can use other weak acids such as vinegar. You really just need something to break-down the proteins and such to produce curds.
@whmozart - the whie soft mozzarella is typically made from bufallo milk. (bufallo mozzarella). the stuff for pizza, usually it whole milk mozz.
@vimleshvsh of course! It has more water content than the moz from the grocery, try adding it half way through cooking the pizza to keep it soft and not burnt.
I really enjoy this video!!!
I will try it , if I can understand what was used the first step.
Great explanation. Very clear and easy to understand!
I lived in italy for 24 years and I have not heard a single time any italian talking bad or complaining about americans trying to learn italian things. The opposite is true: they are all happy and flattered that their traditions spread beyond their borders.
If you heard one or few italians complaining, well of course few people are never representative of an entire nation.
I am going to try this in the next few days for sure! Thanks for another great vid! @foodwishes!
I didn't want this video to end.
This video is a gem, thanks
@IAmBiggestFan Hi I don't know if you got the answer for your mozzarella question but yes you need rennet and instead of vinegar use citric acid about a teaspoon per gallon of milk disolved in a little bit of water. I enrich my normal gallon of pasteurized milk with some heavy cream. And use a thermometer after the regnet has to be added to the acidified milk to keep the milk warm while the curds are produced. Cut the curds with a knife and use cheese cloth to retain the curds. The follow video
yes plants do produce the acid necessary to make curd:they are of the citrus family!
So you can use lemon ...and there is another recipe using orange juice and lots more.
iscowpmauritius co cc
The best video I have ever seen so far :-)
No criticism here. I will trying this over the weekend. I will let you know how it goes. THANKS FOR SHARING!!
ive tried to wrap, tie, and hang the cheese the same way he does here and the problem i found is that the cheese at the top of the 'rope' will start to stretch out because of the weight. also, the plastic film will create a seam on one side of the mozz balls. to get a more uniform shape it's better to create idividual portions
I watch this video every day. I think he looks like a really nice funny cool guy I'd like to be his friend.
pour milk in bowl, add rennet, leave it to sit on a low heat (86d/f) for a few minutes, let cool, the milk will have curdled. Cut up curds, drain the whey (the liquid) and there you go.
oh my god. that looks so good.
i really want some right now.
I tried this twice and just had hard lumps that won't melt. I read that the milk needs to be processed kind of like yogurt before adding the rennet. Apparently the milk needs to be converted some way first.
Justo el vídeo que andaba buscando, me encanta ❤️
that looks awesome i have to try that at home thanks for posting it
it was milk that curdled, so the milk is curds and whey, he poured out the whey and used the curds to make the cheese.
Brilliant video. Thanks for posting.
that was really interesting, thanks for sharing
very kewl thanks to both of you for sharing this video.
thanks man it is a great video that ever had on utube
I'll be trying this once I find some rennet. Thanks for the video.
So...can you use lemon juice instead of rennet as an alternate way to make the milk curdle cause I saw Chef John uses that in his "How to make cheese" video :DDD
Can yah?
That's a thing of beauty!
wow...that looked really easy ^^ I'll have to give it a try sometime! Thanks for posting the video :3
I'm loving this!! Soo tempted to make it!
Chef! I can't find the recipe on your blog... I love mozzarella... I eat it by the ball.... I want to make it.
I made this. It"s freeking awsome. Who knew you could make yummy motza at home? Cheep and easy .
Omg it's so easy. I must try it at home. Thanks chef ;)
ha this is the dude that was on that meat and potatoes show. don't think the show lasted very long but glad to see he was a solid chef before it.
Question... does it become stretchier the more it's handled/kneaded?
I love all your videos...
he sounds like a cartoon character 😊
I need a better curd recipe for my mozzarella, mine just isn't stretchy enough! Would you please be able to give us your recipe? I've been using rennet & citric acid with raw milk from my cow . Any help would be much appreciated :)
@somarpr Do you make vids too?
I bought some citric acid, rennet, cheesecloth, and I got some fresh raw cows milk from the neighborhood dairy, made some buttermilk first. I haven't had the confidence of experience to go further, but I will try to make this mozzarella. I make homemade pizza dough and put buttermilk in the recipe too. Fun learning!
looks delicious i want some
@vidanovicv All it is is a lot of whole milk, sea salt, and rennet, which is an enzyme with coagulating properties. There is a few different types but he uses vegetable. Not sure where/how to get it but it curdles the milk way more than other methods. The curds turn out much bigger. That plus really hot, salty water and you have mozzarella :)
Haha awesome, didn't know that's how they did it. Where can I get some rennet?
mozzarella..MAH FAVORITE.
@vimleshvsh depends on what part of the country you're considering pizza.. alot of pizzeria's use the shredded store bought garbage.. the good ones (in my opinion) use fresh mozz and it doesnt look like you're typical pizza.. google image search lombardi's pizza nyc and you'll see what i mean.. best bet- just try it.. if you like the results, keep doing it.. i do, it's not as easy as with shredded mozz, but the outcome is worth it.. (again, my opinion)
hey john, can you use the curds from your farmers cheese that you made with the lemon juice instead of rennet?
ooooooooh! I want to try thisi O.O
What kind of milk should i use??? Buttermilk? Whole milk? Low fat milk?
And how long is the milk supposed to sit with the rennet in it????
Use raw milk and citric acid, let the rennet in 1,4 a cup of water rest in 32 degrees Celsius milk for a half hour
3:13 hey Kevin from the office!!
I never knew making mozzarella cheese could be so easy!! A friend of mine said she found a recipe to make this kind of cheese and it made me want to make some too, she said it would be really easy and she was right!! this is one thing I've got to try during my Christmas break!!
i need to try that!
Yes there is . Its the mediterranean sea.
That was fantastic!! I want to try that so bad. :)
I didn't understand what he used at first so the milk will look like crumble.
Can you please tell me what did you use?
That video made me wanna be a chef
Will be cheese be very different if you use citric acid instead of rennet, or will it be about the same?
It was when back in the day the Ligurian Sea, Adriatic Sea, Tyrrhenian Sea and the Mediterranean Sea were combined together to form the Imbecilic Ocean. It wasn't long before Snookie split them into four in the event known as The Great Terran STD Scar, and soon after she was shipped to New Jersey.
looks fun to make
Awesome now i love ur page :) thx
I definitely got the sense that they were disappointed and kind of shocked that he didnt let them try the cheese right there. Kind of like when someone is ushered into their bosses office expecting a big promotion and all he gives you is a wooden pen!
incredible!
Amazing!! so making my own mozz from this day forward!
damn it looks so easy, should ahve tried that at my old restaurant:)
I WANNA TRY
did you use pasteurized or raw milk?
So i can make mozzarella out of the crumbly curds i already have just by heating it a lot and kneeding? Help!
Have you guys ever tasted georgian cheese called suluguni? It tastes like mozzarella but is harder
is rennet absolutely necessary?
i cant find any
i have been able to separate milk with vinegar, but the curds dont want to melt into mozarella
am i missing a step between curd and mozarella?
OMG that was soo freaking kool!!!!
You rock!! thank you for this VDO
yes , you can add citric acid (lemon) instead of rennet... it works but not as good as rennet
This is the same guy that is hosting Meat and Potatoes on Food Network. Just saw it Friday night.
can this cheese be used on pizza topping...will it melt..stretch and brown as per the characteristics of pizza
Couldn't find on your website.
dude ur da best
Awesome gonna make it
very interesting!
i remember him saying about how people in italy would use sea water
@whitelynx86 there is a youtube video of someone making curds using lemon juice in milk. I havent tried it yet but I might. I don't know if the curds holds the lemon flavor or if it come out when the whey is drained away.
@Duccio58 the stuff at the begging was CURDS not mozzarella.. the process made mozzarella
and the wrapping it up was purely for the ease of the chefs as each section was a single portion and i a hectic kitchen preportioning is a god send
@3:17 What is Kevin from the office doing back there?
So mozzarella is just melted cheese in salty water. Maybe you could add some garlic to it or welsh union.
What recipe do you use to make the curds ?
@1kash123 The one who said 'clap so it has an ending'?
Yeah, that's him