How to Make the Best Mozzarella Recipe | Bold Baking Basics
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- Опубликовано: 1 июн 2024
- Hi Bold Bakers! Homemade Mozzarella is one of the easiest cheeses to make! Watch my step-by-step Mozzarella recipe on how to do it.
🧀 RECIPE: www.biggerbolderbaking.com/ho...
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📌 Homemade Mozzarella Recipe Chapters📌
00:00 - Intro
0:13 Special ingredients that you need
0:28 Prepping the Citric Acid & Animal Rennet
0:40 Adding the milk
0:57 Warming the milk mixture
1:13 Adding the rennet mixture
1:23 Waiting for the curds to form
1:32 Curds have formed!
1:46 Cutting up the curds
2:05 Heating the curds
2:30 Removing the curds from the whey
2:53 Squeezing the liquid from the curds
3:12 Seasoning and heating the whey
3:36 Stretching, folding, and shaping the mozzarella
4:49 Storing the mozzarella
4:57 Tasting and outro
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#mozzarella #mozzarellarecipe #homemademozzarella
ABOUT GEMMA STAFFORD & BIGGER BOLDER BAKING
A decade of baking bigger and bolder with home bakers like you!
I’ve been fortunate to share my bold baking style with millions of fans on television and online: Netflix’s “Nailed It!”, Food Network’s “Best Baker in America”, "Baker's Dozen" on Hulu, and segments produced for "The Today Show".
This channel, my website, and my two cookbooks all build on my career as a professional chef, which has seen me work in every kind of baking setting you can imagine - from a rundown Tuscan villa, to an Irish priory, to a Michelin-starred restaurant. I’ve had to become creative, imaginative, and bold…and that’s what I want to bring to every one of my “Bold Bakers"!
Visit my website at www.BiggerBolderBaking.com for all written recipes including measurements and ingredients. 
Хобби
Hi Bold Bakers! What do you think of my NEW step-by-step series? Let me know in the comments below. And get the full written recipe here: www.biggerbolderbaking.com/homemade-mozzarella/
Fantastic, Gemma!! Love what you do!!
Is there a substitute for the renet ?
I used to make all sorts of cheese with my Dad, we lived next door to a Dairy farm, which was very handy.
Love this....do a series of cheese recipes please!❤
I'll see what I can do. Thanks for watching 😊
Halloumi would be great
This homemade mozzarella looks so gorgeous, especially the cheese pull !!!!!!!! Will you show us how to make homemade skyr(Iceland yogurt) too?
I can't promise, but I will look into it, Helen. Thanks for being here.
You’ve come a long way since the cinnamon roll pancakes of 2014, Gemma! I don’t think I’ll be making homemade mozzarella on a regular basis, but I’ll probably give it a try for fun. This is an opportunity to post of highlight some videos of baking recipes that use mozzarella, like pizza and caprese tart!
I hope you'll give this a go, Gerarda. I hope you'll like it!
Thats really good Gemma. Thanks
I'd like a video on making halloumi if you get a chance.
Very nice recipie Gemma! They looks amazing! Have a nice day and good week! 👍👏🍴
Thank you, Dia! You too, have a nice weekend!
@@GemmaStafford Thanks Gemma! 🤩🤩🤩
Hi Gemma been enjoying recipies for years,Thank you for sharing you...your recipies are amazing with a sprinkle of love,and those mug cakes and meals..timeless😂
Delicious recipe
Wow this looks amazing!!
Thanks a million!
Love this!! I have just started dabbling in making cheese and I have to try this.
Go for it! For best results, follow the recipe here, www.biggerbolderbaking.com/homemade-mozzarella/
Oh my gosh that was amazing!! 😍😍😍
I hope you'll give it a try. Get the recipe here, www.biggerbolderbaking.com/homemade-mozzarella/
Gemma, your mozzarell looks yummy, perfect for Lasagna
I hope you'll try it! Get the recipe here, www.biggerbolderbaking.com/homemade-mozzarella/
Watched this on the website earlier, after receiving my email… it looks so amazing!😉❤️
How about giving it a try? Check out the recipe here, www.biggerbolderbaking.com/homemade-mozzarella/
Ooh this is so yummy
It really is! I hope you'll give it a go. Here's the recipe, www.biggerbolderbaking.com/homemade-mozzarella/
Beautiful! I've been making ricotta and cream cheese based on your recipes and it works out perfect every time. Is there a substitute for citric acid - lemon juice maybe?
I use lemon juice in making homemade cheese, but I haven't tried it in mozzarella. I think technically, it will work but I'm not sure how it will turn out quality-wise. Citric acid is used to acidify the milk, helping to lower its pH level. This acidity is essential for proper curd formation during the cheese-making process. It might be worth an experiment.
It also contributes to the characteristic tangy flavor of mozzarella.
I had no idea that mozzarella cheese was so easy to make!
You can do it! Go ahead and give it a try. Get the recipe here, www.biggerbolderbaking.com/homemade-mozzarella/
Is it possible to make mozzarella with powdered rennet?
Thank you Gemma...is there a substitute for animal rennet?
I'm afraid not. You need it to make a proper curd.
You can use microbiological rennet, just like most store-bought mozzarellas. I used it before to make mozzarella (from another recipe) and the result was great!
@@kristi3524
Where would you get that? A specialty store? On line?
What kind of thermometer did you use? Also what animal rennet and citric acid did you use?
I used a cooking thermometer, I have listed the links to the cooking tools in the tips / introduction section of the recipe www.biggerbolderbaking.com/homemade-mozzarella/
You can use any food grade citric acid and liquid animal rennet (I used North Mountain supply as shown in the video). Hope this helps.
😋
Can't find non-ultra pasteurized milk anywhere. What's a substitute please
Any chance you'll expand on this for aged, dry mozzarella?
Fresh it just looks so amazing!
Although... where I am, getting raw milk seems to be impossible, and even finding regular pasteurized milk can be a bit of a pain, unfortunately. I want to try this with raw buffalo milk but I feel like I won't find that anywhere...
If it's possible to do without a special machine to make it, then maybe. It would not be practical to do one if it requires a tool that is not easily accessible to most bakers. If it does, then it's best to leave it to professional cheese producers 😊
@@GemmaStafford Absolutely fair. Now I have to do some research LMAO...
Going to the store to buy milk now.
I hope you get on well with the recipe! Get the measurements and helpful tips on how to make this here, www.biggerbolderbaking.com/homemade-mozzarella/
You posted this just after I failed mine 👍
I'm sorry to hear that. Perhaps you'd like to give it another go. Here's the recipe, www.biggerbolderbaking.com/homemade-mozzarella/
Wow! I made pizza dough and a mozzarella pizza. Would that be interesting?
It certainly is!
Can we add brown sugar in Nutella lava cookies
Yes, technically, you can. You might want to replace some amount of the white sugar instead of just adding another sugar. Nutella is already sweet, so two layers of sugar might not turn out well.
How do companies make Mozzarella without animal rennet for Kosher?
I'm afraid I don't have the answer to that, Hina. Sorry.
You can use Stinging Nettle Rennet, but i don't know how much you will need
Does it have to be 'animal' rennet?
Look at the comment above yours
is it possible to make it without the rennet
No, I'm afraid not in this recipe.
Animal rennet is an enzyme that comes from the stomach of an unweaned calf. Rennet is available in liquid form, which we use in this recipe. It’s a key ingredient when making cheese because it stimulates the isolation of cheese curds from liquid whey.
In mozzarella making, liquid animal rennet is added to the milk to initiate the formation of curds. These curds will later be heated, stretched, and molded into mozzarella cheese.
@@GemmaStafford thank you
@@Epicmango7
There's a suggestion for a substitute (non-animal) a few comments above this
@@md61211 thanks
What is animal rennet?
Animal rennet is an enzyme that comes from the stomach of an unweaned calf. Rennet is available in liquid form, which we use in this recipe. It’s a key ingredient when making cheese because it stimulates the isolation of cheese curds from liquid whey. You can sometimes find rennet at health food stores, but you can just as easily order it online.
Is there a substitute for rennet ?
How much mozzarella does this recipe yield? Whole milk is quite pricey where I am from.
It's going to depend on your milk. I've been making yogurt, and different brands have been producing more or less yogurt. I'm guessing it will be the same for cheese.
Hi. One recipe yields 12 ounces of mozzarella. Check the measurements in the recipe here, www.biggerbolderbaking.com/homemade-mozzarella/
@@GemmaStafford Thanks, Gemma. I'll check it out!
I get fresh mozz from the Italian market near me. This stuff is way better. The first batch I made was eaten immediately. No olive oil, no nothing - just the cheese. This recipe stands on it's own eaten with nothing added.
Thank you for sharing. Well done, you!
Gemma, your mozzarella looks yummy, perfect for pizza.
Go ahead and give it a go, Byron. Thanks for watching.
I would love to make the cheese, but I don't know where to get the right type of milk (everything is ultra), citric acid and rennet. I live in Guatemala! I´m so tired of all the fake cheeses that come from USA and copied by Guatemala!
If there is a dairy farm over there, they will know what you will need. I hope you have access to one.