You forgot to mention the most important step in this process: burn every single nerve ending off of your hands as you handle 160°F+ Mozzarella cheese with your bare hands
@LesbianWitchAcademia ... hot water gets rid of callouses, dunking your fingers into scalding water will just prevent you from doing anything with them for a while. Honestly I built them after years of touching hot pans and spoons. My point was that if you're at a level where you can't handle very hot water on your hands, you should avoid making fresh mozzarella.
Finally I can make it. I just ate it with pasta and red sauce and it’s amazing 😻. Guys anyone who may benefit from this please follow these steps: 1 boil one litter of whole milk to about 40-50C (half boiled). Not skimmed or fat reduced milk 2. Add 6 tablespoons of white vinegar. You can always add more vinegar if the curd doesn’t form in 20 seconds. Stir carefully to ensure the vinegar is evenly mixed. 3. Once you can see the milks had separated and formed water and curds, just get a clean cloth and drain the water and the curds remain. 4. Put the curds in a plastic container and put it in the microwave. Warm it to about 70C. Mix it with tablespoon while still hot and you have you fresh mozzarella ❤❤❤❤❤. You can add salt to taste either when boiling the milk or before you put your curd in the microwave. These steps were obtained from different recipes and I just briefed it here.
Ни вода там выделяется а молочная сиворотка. И после сборки мягкого сыра, и сиворотку жёлтого цвета можно и нужно кипятит на медленном огне и получается творог,если ВАШЕЙ стране знают что это такое ,😂творог. У нас в Россий и на Кавказе это знают.
I would love a whole video of this. Shorts can't really give all the info and general looks of each step and you didn't really put a full description so I feel like if I'd do this wouldn't really work well... 😂
Are there differences in the end product between your method and just using milk and white vinegar, I've made my own ricotta before so I'm deffo trying mozzarella
Worked ONCE for me. I think the issue is we can’t get raw milk in California and even just pasteurized for some reason doesn’t set up. It makes great cottage cheese but not mozerella
Did you try heating it in the microwave? I tried making mozzarella using pasteurized whole milk, and the only time I got an actual ball was when I put it in the microwave. It turned into more of an experiment for me, lol. 😂
Hello, I used a standard full fat cows milk for this recipe. Where I am from (New Zealand) all milk is pasteurized in the stores. However depending on where you are in the world, some places use Ultra High Temperature pasteurization which will not be suitable for making mozzarella. Hope this helps, happy cooking!
Use human breast milk and serve at a party. Don't tell them until after they have eaten the cheese, it will spoil the surprise. I guarantee that everyone will remember you.....
What does heating up the curds before putting them in hot water and shaping do? We make fresh mozz at work and we don't heat the curds up first, we just put directly into the hot water and shake the balls. Still comes out great
Always check information about your rennet. It always says how much rennet requires to set 1 liter of milk in 45 minutes. Also, you can replace citric acid with white distilled vinegar (15ml of vinegar per 1 liter of milk. You need to dilute vinegar in 120ml of water.)
To answer everyone's question. No you can't use a milk alternative, and no you can't substitute rennet. You CANNOT make vegan mozzarella. You can try to substitute these ingredients, but you will not get mozzarella.
@MarkLewis... I'm not being a "food snob". Its just that you get a cheese that tastes nothing like mozzarella. I'm glad you enjoy your vegan cheese product™️, but it isn't remotely close to mozzarella
@@agoogleuser2507 It depends of the kind of cheese you are making. Harder cheeses like cheddar require rennet while softer cheeses such as mozzarella uses vinegar or lemon juice to curd the milk. I, myself, never make hard cheeses, that's why I use vinegar or lemon. So many other people do similarly.
С одного молоко не получится, надо добавлять сичужий раствор сиворотки,тогда и молоко теплое сварачивается, потом снова подогревается и собирают мягкий сыр. Но не маццарнела сразу.это лож.
Конечно же нет.В молоко надо добавлят сичужный фермен,это тот раствор спомощю чего и теплое молоко сворачивается. А автору виде вообще не интересно что вы спрашиваете вед он на комментарий и не отвечает. И не ждите.этот человек не затинтересован, что вы четко поняли суть видео.это только зарабатывание денег видео,к большему сожалению.
You can use raw or pasteurized milk, but not homogenized milk or ultra pasteurized milk. The process is slightly different between the milk. The curds are bigger and easier to work with when using raw milk. It’s a bit trickier with pasteurized milk, but it will still work.
Do you mean a vegetarian substitute? Most cheeses contain rennet, making it non-vegetarian (but don’t tell your vegetarian friends, it will ruin what they love most). However, I believe there are plant based enzymes out there that you can use - not sure if they are less expensive or work just as well, but animal rennet is the default.
@@whengrapespop5728 you get plenty of cheese in India that is not made with rennet including ( but not limited to ) mozzarella. Indian vegetarians take their vegetarianism very seriously. No dead bodies of any kind in any form for some of our Jain brothers and the Hindu meditators .
