great to share cheese making , thank you . May i ask recommendation how to store( keep) the fresh mozzarella cheese last long in the fridge ? Should make salty water or whey or what for maximum shelf life. Thank you
where i live, the yoghurts are very strong. i warm the 5 liter of milk to 37c, add 50 gram of yoghurt (10g for each liter), let it ferment for 1 hour, then add rennet, let it do its work for another 1 hour, then cut the curd and stir for 30 min, and let curd rest in whey for 1 hour... the whole process takes about 3.5 to 4 hour... and the curds ph reaches to the point where it can be stretched in hot water.
@@maniac4141 let it ferment for another hour or get a ph meter to be precise, if u follow my video instructions hopefully your cheese will stretch properly, enjoy 🤌
Здравствуйте! Не смогли бы закрепить в комментариях ингредиенты. Невозможно описание перевести на русский язык. Хочется до конца понять и повторить ваш рецепт. Благодарю🎉
Yogurtnya pake yg mesophilic/thermophilic? Atau bisa semua ya? Wheynya diferment brp lama bang sebelum masuk freezer? Terima kasih videonya sangat menginspirasi 😁🙏🏻
Dua dua nya sebenarnya bisa, tapi kalau pembuatan tradisionalnya mozzarela pakai thermophilic, ferment wheynya ngga ada patokan waktu, saya biarkan saja sampai ph nya turun ke 4.0 - 4.3
I was look for a recipe do to it myself. But damn, that's a long process ... i'll keep buying it :P
Thanks for sharing
😆
It takes forever. I'll happily pay and ... explore the variations ;)
@@Fahnder99 its actually super easy to make
Perfect hand made.
@@dieterbuchner1214 thank you! 🍻
Complimenti! 👏🏻
Excellent bravo!!!
thank you !
Nice, I'm intrigued. I had just subscribed!
Thanks !
great to share cheese making , thank you . May i ask recommendation how to store( keep) the fresh mozzarella cheese last long in the fridge ? Should make salty water or whey or what for maximum shelf life. Thank you
Fior Di Latte Mozzarella stays good maximun of 5-7 days in fridge. You can try to freeze cheese also.
Best eaten fresh, but i think u could keep them just with cold water 3 days max, or u could also freeze them but the quality might degrade
Bravo
where i live, the yoghurts are very strong. i warm the 5 liter of milk to 37c, add 50 gram of yoghurt (10g for each liter), let it ferment for 1 hour, then add rennet, let it do its work for another 1 hour, then cut the curd and stir for 30 min, and let curd rest in whey for 1 hour... the whole process takes about 3.5 to 4 hour... and the curds ph reaches to the point where it can be stretched in hot water.
کجا زندگی میکنی
semangat trus ya bang bikin kontennya....!
Bantu share like dan subscribe agar channel ini bisa berkembang! Trimakasih 🙏🏼🔥🍻
very nice i have also made MOZZARELLA cheese recipe i like your way as well i have subscribed your channel
Thankyou!
una pregunta, que temperatura tiene la leche al agregar el RENNET?
45°C
No 45 is too hot
40 and below
@@putradnyana gracias
How much rennet for 3 liter milk?
Hello. How much gram of fior di latte have you made from the 3 litre milk? Thanks
300 - 320 gr
@Putra Adnyana Thanks Chef. What do i have to do if my cheese doesn't stretch?
@@maniac4141 let it ferment for another hour or get a ph meter to be precise, if u follow my video instructions hopefully your cheese will stretch properly, enjoy 🤌
quanti ml di Rennet?
@@francescoabagnale649 Just follow the instructions from your rennet, different brands different quantity
Is vegetarian rennet available.
Здравствуйте! Не смогли бы закрепить в комментариях ингредиенты. Невозможно описание перевести на русский язык. Хочется до конца понять и повторить ваш рецепт. Благодарю🎉
Checkout the video description for recipe
I’m sure kefir should also work instead of the yogurt?
it does, but the geotrichum and yeast in kefir would affect taste of cheese, it taste stronger than mozzarella made with pure lactic acid starters
Bli, lokasi dmna? Bisa beli fresh mozarellanya hee ....ngekoh ngae ☺️
@@gusmukti96 bisa bli, tp pre order ya
@@gusmukti96 denpasar
Ok. Tlg no WA. Suksma ya
Yogurtnya pake yg mesophilic/thermophilic? Atau bisa semua ya?
Wheynya diferment brp lama bang sebelum masuk freezer? Terima kasih videonya sangat menginspirasi 😁🙏🏻
Dua dua nya sebenarnya bisa, tapi kalau pembuatan tradisionalnya mozzarela pakai thermophilic, ferment wheynya ngga ada patokan waktu, saya biarkan saja sampai ph nya turun ke 4.0 - 4.3
My curd isn't stretching easily and slightly sour to taste.
How can I fix it?
U should stretch it at the right ph, I suggest get a ph meter
👏👏
How much litter milk and rennet
there’s a recipe listed below this video, for rennet it depends on the brand just follow their instruction, cheers
how much rennet
its depends on the brand, just follow instruction of your rennet label
do you ferment the whey at room temp or fridge?
Whey sisanya disimpan dikulkas? Tahan berapa lama yah?
Bisa sebulan kalau di freezer
Yogurtnya pake merek apa bli?
Plain yogurt nonsigar added, dan yg terpenting mengandung thermophilic
Ma in 5 litri di latte intero quanta mozzarella esce?
1 litri latte = 100gr mozzarella
@@putradnyana 🙏 grazie
@@putradnyana complimenti per la tua pizza italiana davvero brava
@@robertobraschi1331 thankyou ! 🙏
Pizza name?
margherita
whey too much effort
But the result is worth trying
i once make mozzarella too, but using vinegar to acidify. it works well until i had to taste it, yuck
Yes don't use vinegar
So complicated
To be honest, its not complicated