FIOR DI LATTE MOZZARELLA - HOW TO MAKE FRESH MOZZARELLA AT HOME 🧀

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  • Опубликовано: 4 фев 2025

Комментарии • 70

  • @LaPizzaNapolitaine-cr5pd
    @LaPizzaNapolitaine-cr5pd 11 месяцев назад +5

    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

    • @putradnyana
      @putradnyana  11 месяцев назад

      😆

    • @Fahnder99
      @Fahnder99 6 месяцев назад

      It takes forever. I'll happily pay and ... explore the variations ;)

    • @putradnyana
      @putradnyana  2 месяца назад +1

      @@Fahnder99 its actually super easy to make

  • @dieterbuchner1214
    @dieterbuchner1214 Год назад +3

    Perfect hand made.

    • @putradnyana
      @putradnyana  2 месяца назад

      @@dieterbuchner1214 thank you! 🍻

  • @ivanfruscon2951
    @ivanfruscon2951 10 месяцев назад +1

    Complimenti! 👏🏻

  • @lhbhblvdhbsgfvbjhgsv
    @lhbhblvdhbsgfvbjhgsv 2 года назад +2

    Excellent bravo!!!

  • @feastfortwo
    @feastfortwo Год назад

    Nice, I'm intrigued. I had just subscribed!

  • @chefpetrov
    @chefpetrov Год назад

    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

    • @robotti84
      @robotti84 Год назад

      Fior Di Latte Mozzarella stays good maximun of 5-7 days in fridge. You can try to freeze cheese also.

    • @putradnyana
      @putradnyana  Год назад

      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

  • @shashwatshekhar4831
    @shashwatshekhar4831 10 месяцев назад

    Bravo

  • @amirreza_g
    @amirreza_g Год назад

    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.

  • @tukangcilik8049
    @tukangcilik8049 2 года назад +1

    semangat trus ya bang bikin kontennya....!

    • @putradnyana
      @putradnyana  2 года назад

      Bantu share like dan subscribe agar channel ini bisa berkembang! Trimakasih 🙏🏼🔥🍻

  • @sabihafoodcorner
    @sabihafoodcorner 2 года назад +1

    very nice i have also made MOZZARELLA cheese recipe i like your way as well i have subscribed your channel

  • @afewmorefpv
    @afewmorefpv 4 месяца назад

    una pregunta, que temperatura tiene la leche al agregar el RENNET?

  • @adilriaz2731
    @adilriaz2731 Год назад

    How much rennet for 3 liter milk?

  • @maniac4141
    @maniac4141 2 года назад +1

    Hello. How much gram of fior di latte have you made from the 3 litre milk? Thanks

    • @putradnyana
      @putradnyana  2 года назад +2

      300 - 320 gr

    • @maniac4141
      @maniac4141 2 года назад

      @Putra Adnyana Thanks Chef. What do i have to do if my cheese doesn't stretch?

    • @putradnyana
      @putradnyana  2 года назад +2

      @@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 🤌

  • @francescoabagnale649
    @francescoabagnale649 2 месяца назад +1

    quanti ml di Rennet?

    • @putradnyana
      @putradnyana  2 месяца назад

      @@francescoabagnale649 Just follow the instructions from your rennet, different brands different quantity

    • @mnabz6420
      @mnabz6420 Месяц назад

      Is vegetarian rennet available.

  • @ПавлинаКипкеева-у1о
    @ПавлинаКипкеева-у1о 9 месяцев назад

    Здравствуйте! Не смогли бы закрепить в комментариях ингредиенты. Невозможно описание перевести на русский язык. Хочется до конца понять и повторить ваш рецепт. Благодарю🎉

    • @putradnyana
      @putradnyana  9 месяцев назад

      Checkout the video description for recipe

  • @wilkestrydom9229
    @wilkestrydom9229 2 года назад

    I’m sure kefir should also work instead of the yogurt?

    • @mhhawali3148
      @mhhawali3148 Год назад +1

      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

  • @gusmukti96
    @gusmukti96 7 месяцев назад

    Bli, lokasi dmna? Bisa beli fresh mozarellanya hee ....ngekoh ngae ☺️

    • @putradnyana
      @putradnyana  7 месяцев назад

      @@gusmukti96 bisa bli, tp pre order ya

    • @putradnyana
      @putradnyana  7 месяцев назад

      @@gusmukti96 denpasar

    • @gusmukti96
      @gusmukti96 7 месяцев назад

      Ok. Tlg no WA. Suksma ya

  • @mikamika4456
    @mikamika4456 Год назад

    Yogurtnya pake yg mesophilic/thermophilic? Atau bisa semua ya?
    Wheynya diferment brp lama bang sebelum masuk freezer? Terima kasih videonya sangat menginspirasi 😁🙏🏻

    • @putradnyana
      @putradnyana  Год назад

      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

  • @iftikharali1155
    @iftikharali1155 2 года назад +1

    My curd isn't stretching easily and slightly sour to taste.

    • @iftikharali1155
      @iftikharali1155 2 года назад +1

      How can I fix it?

    • @putradnyana
      @putradnyana  2 года назад +1

      U should stretch it at the right ph, I suggest get a ph meter

  • @josedanielperezjustiniano1649
    @josedanielperezjustiniano1649 2 года назад

    👏👏

  • @emebettadesse
    @emebettadesse 2 года назад

    How much litter milk and rennet

    • @putradnyana
      @putradnyana  2 года назад +1

      there’s a recipe listed below this video, for rennet it depends on the brand just follow their instruction, cheers

  • @CCCC-bv8iw
    @CCCC-bv8iw 4 месяца назад

    how much rennet

    • @putradnyana
      @putradnyana  4 месяца назад

      its depends on the brand, just follow instruction of your rennet label

    • @CCCC-bv8iw
      @CCCC-bv8iw 4 месяца назад

      do you ferment the whey at room temp or fridge?

  • @erlanggalaimena4097
    @erlanggalaimena4097 2 года назад

    Whey sisanya disimpan dikulkas? Tahan berapa lama yah?

    • @putradnyana
      @putradnyana  2 года назад

      Bisa sebulan kalau di freezer

  • @sanditejamukti9224
    @sanditejamukti9224 4 месяца назад

    Yogurtnya pake merek apa bli?

    • @putradnyana
      @putradnyana  2 месяца назад

      Plain yogurt nonsigar added, dan yg terpenting mengandung thermophilic

  • @robertobraschi1331
    @robertobraschi1331 Год назад

    Ma in 5 litri di latte intero quanta mozzarella esce?

  • @TheUnDividedBeng4L
    @TheUnDividedBeng4L 7 месяцев назад

    Pizza name?

  • @siferuk
    @siferuk 8 месяцев назад +4

    whey too much effort

    • @putradnyana
      @putradnyana  7 месяцев назад +1

      But the result is worth trying

  • @mhhawali3148
    @mhhawali3148 Год назад

    i once make mozzarella too, but using vinegar to acidify. it works well until i had to taste it, yuck

  • @ricardomago4997
    @ricardomago4997 3 месяца назад

    So complicated

    • @putradnyana
      @putradnyana  3 месяца назад

      To be honest, its not complicated