Master the Art of HOMEMADE MOZZARELLA Cheese!

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Have you ever wanted to become a cheese-making maestro? Look no further! In this video, Cheese Maker Donatella teaches you how to master the art of making homemade mozzarella. Watch as the ingredients transform into velvety curds, and discover the secrets to achieving that perfect stretchy texture. With Donatella expert tips and tricks, you'll be able to create your very own batch of fresh mozzarella in no time. Don't wait any longer to elevate your culinary skills. Watch it now to uncover the recipe and become a mozzarella maven!
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#mozzarella #cheese #homemade
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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Homemade Mozzarella
0:24 Ingredients for Homemade Mozzarella
2:01 How to Make the Curd
4:50 How to Break the Curd
7:20 How to Squeeze the Curd
8:47 How to Stretch the Mozzarella Dough
12:41 How to Create Mozzarelle
14:19 How to Preserve Mozzarella
15:55 How to Eat Mozzarella, E ora si Mangia, Vincenzo's Plate
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🎬 #VincenzosPlate is a RU-vid channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

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2 июн 2024

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Комментарии : 167

@shoot2win506 3 месяца назад

Wow! I had no idea how this was done. When my niece and I went to Italy for a "heritage" trip - we ate at a place near Felitto. It was a mozzarella farm. OMG...I thought I died and went to heaven!!!! We had a fresh mozzarella variety plate...It was absolutely amazing!!!

@gouravchakraborty9801 Год назад

Nothing beats the texture of a mozarella cheese.

@vincenzosplate Год назад

I couldn’t agree more 😍 well said

@freakonalex 7 месяцев назад

I have to disagree. What's with the texture of meat ?😋

@foofghtr 3 месяца назад

I was an Italian bread baker in the late 70’s to mid 80’s, Gentile’s bakery. My foreman was named Joe Mignona, he was married to a woman whose father owned an Italian grocery specialty store around the block from the bakery. After work he went there to make cheese, every day. The store was called Mancuso’s. Sonny Mancuso was a great businessman. Funny enough next door to Mancuso’s was another Italian grocery store called Mariotti’s. They were friends not competitors, Mrs Mariotti was the store owner and her two daughters sliced deli meats after school.

@fv1291 2 дня назад

Cotija does!

@GeorgeMonsour 2 месяца назад

The stored whey is an eye opener. It implies a double inoculation. Very clever are the masters! Can you bring her back for other lessons? There seem to be many secrets in that workshop.

@Jen-iy7lq Год назад

Thanks Vincenzo, this is more detailed than other mozzarella videos I've watched and now I feel more confident to try it. Once I started making my own cheese, I didn't use store-bought, it's that good. Now I'm living in an area where almost everything is ultra-pasteurized and very difficult to get something less refined, so store-bought is the only option for now.

@vincenzosplate Год назад

Glad you find this one informative and detailed! Are you going to try making it at home? That would be great

@Jen-iy7lq Год назад

@@vincenzosplate I have to buy shares into a cow/sheep etc to get raw milk in my state, so I'm waiting until I move back to the UK soon and definitely will try it then!

@jaffasholva7738 Год назад

Really enjoying your channel, Vincenzo. I have been dealing with depression for many years and since i discovered cooking i found a happy place. Italian cuisine is amazing and you have improved my cooking so much. Will have to try that home made mozzarella. This nice lady made it a very relaxing video also haha

@vincenzosplate Год назад

I'm so glad to hear that cooking and Italian cuisine have brought you joy and helped you find a happy place. It's wonderful to know that I could contribute to improving your cooking skills. Give the homemade mozzarella a try, and enjoy the relaxing video! 🍽️🇮🇹😊

@vincenzosplate Год назад

I'm really glad to hear that you're enjoying my channel and that cooking has brought you happiness. It's wonderful that Italian cuisine and my recipes have helped improve your cooking skills. I'm sorry to hear about your struggles with depression, but I'm glad that cooking has become a comforting activity for you. Remember, you're not alone, and there are people who can support you. Keep exploring the joy of cooking and finding solace in it. Sending you my best wishes and positive thoughts. Take care and continue cooking with passion!

@jaffasholva7738 Год назад

@@vincenzosplate Thank you, Vincenzo. Appreciate this. Looking forward to more videos ❤

@ZagnutBar Год назад

I've made the "30 minute mozzarella" many times and this traditional prep is a really interesting contrast. There's an emphasis on aging and flavor development that the 30 minute recipe doesn't have. You'll still end up with a delicious cheese if you use high quality milk, that will be far more flavorful than anything you can buy at the supermarket, but I can tell this recipe is far superior. Of course it will be difficult for many Americans to find a large Gotti if raw sheep milk, which will be the biggest barrier to trying it for yourself. In this case, I say just look up the 30 minute mozzarella recipe. It's not traditional, and will not take nearly as good as this recipe, but you will get the stretchy curd and have a better chance of success. One interesting thing I've learned is that ismf you use bad milk, namely milk that has been heated too violently in pasteurization, or has traveled for weeks in cold storage as lots of American milk is, the curd will never coagulate into the pudding-like texture. It turns into naturally a grainy, pebbly texture that doesn't come together because the protein had been destroyed. You can still strain and eat it, but it will not be mozzarella. If you can't find raw milk, gently pasteurized local milk will also work, but you'll probably have to go to a local dairy or specialty market to find this in the USA. If you can find milk in glass bottles at the supermarket, this is your best bet for local, gently pasteurized milk.

@vincenzosplate Год назад

Indeed, the traditional method emphasizes flavor development and aging, offering a unique experience. While raw sheep milk may be challenging to find, high-quality milk can still yield a delicious cheese. For those seeking a simpler option, the 30-minute mozzarella recipe is worth exploring. 🧀🥛

@Alejandro-fv3ms Год назад

Thanks Vincenzo, we really appreciate you sharing all the wisdom of Italian cooking with us.

@vincenzosplate Год назад

I'm thrilled to hear that you appreciate the wisdom of Italian cooking I share on my channel. It's always a pleasure to bring the traditional flavors and techniques to you. Let's continue the culinary journey together! 🇮🇹🍽️😊

@ekehengeveld3895 6 месяцев назад

Fan.....tastic! What a world-class master and masterful film and marathon baton for future cooks! Wonderful work Vincentio!

@nerd26373 Год назад

We hope you continue to make more great content. God bless you and your family.

@vincenzosplate Год назад

More to come 😍

@greengelacid2061 Год назад

Awesome Vincenzo...fresh cheese is something ive always been interested in making...

@vincenzosplate Год назад

You should try making this recipe, it is easy and the end result is amazing

@paulphoenix8673 6 месяцев назад

Thank you so much for a simplified yet very informative video.

@vincenzosplate 6 месяцев назад

I'm delighted to hear that you found the video both simplified and informative. Making the joy of cooking accessible is what it's all about

@thelunchpail4107 4 месяца назад

Amazing video!

@williamfeliciano8980 7 месяцев назад

😊 Definitely want to try this!! One question though is there something we can use to replace the whey for those who haven't made cheese previously.

@ArmoredArmadillo92 6 месяцев назад

I was thinking the same thing

@thelunchpail4107 4 месяца назад

I would just make one knowing it’s not going to be as tasty, but then the next one sure will be. 😉

@giogarcia4747 4 месяца назад

You need some acid. First, you need to acidify the milk and then add your rennet. To acidify the milk can be citric acid, white vinegar, apple cide vinegar, lemon juice, ect. As she explained in the video, you need to bring down the acidity level of the milk. You can do it with live cultures too, and she used the whey... in the end, the acidity of the milk "step" can be done in different manners, but the "starters" can be with either vinegar or citric acid. Branch out from there. Baby cows drink milk from the mamma cow, that milk gets acidified in the calf's stomach, and when the milk reaches the calf's 4th stomach, the enzymes called rennet will coagulate it. Milk - acidify - heat the milk to closely be the calf's body temperature - rennet = an unnatural love for cheese for the rest of your life!! We're trying to mimic that process. Now that's the why and the how, the skill and art can follow. Same as having 2 baristas make the same espresso with the same machine and coffee and one can taste totally different. Same as a bartender or chef with the same recipe but one can make a tastier dish/drink. Hats off to those with these God-given talent, I just want to make my happy place food - mozzarella 😋 and get better and better one day at a time. I hope that helps!

@edwinjanser9092 Месяц назад

Benissimo! Grazie tante

@alexbennettbenefit366 Год назад

Love the video vincenzo love your content your a amazing RU-vidr I love watching your videos they are the greatest and the best and the coolest mozzarella cheese is amazing and the greatest I love it

@vincenzosplate Год назад

Thank you so much my friend 🙏🏻 it’s always a pleasure for me!

@MuhammadKhan-nj8qq 8 месяцев назад

Thank you, explained beautifully.

@vincenzosplate 8 месяцев назад

Glad it was helpful! Are you planning to make your own homemade mozzarella soon?

@davelicht2380 Год назад

Love what you do and how you do it.

@vincenzosplate Год назад

I appreciate your kind words and support! It's wonderful to hear that you love what I do. Keep enjoying the delicious Italian recipes and feel free to share your experiences with me. 🇮🇹🍝👨‍🍳

@TitaT Год назад

This is amazing. I will definitely try

@vincenzosplate Год назад

That's fantastic! I'm thrilled to hear that you're going to try it out. Let me know how it turns out-I'm excited to hear about your experience! 😊👍

@DEADGPK Год назад

Beautiful 😍

@alooyoga 8 месяцев назад

Thanks!

@vincenzosplate 7 месяцев назад

You're welcome! If you have any more questions or need culinary advice, feel free to ask. Happy cooking! 😊👨‍🍳🍽️🇮🇹

@paraxuas 7 месяцев назад

gracias❤

@dubaitravelexpert Год назад

Delicious 😋

@vincenzosplate Год назад

Your taste buds know what's up! 😄 It's always a delight to hear that you found it delicious. Keep exploring and enjoy the flavors of authentic Italian cuisine! 🇮🇹🍝

@pukki92 Год назад

Whey can be used to make ricotta. You must heat it up to 90-93 C and add vinrgar or lemon juice

@vincenzosplate Год назад

That's a great tip! Using whey to make ricotta cheese can be a wonderful way to minimize food waste and create something delicious. Thanks for sharing the technique! 🧀👨‍🍳

@Guffy01 4 месяца назад

This woman is a cheese master. She must be protected at all costs. But seriously she has a god given talent.

@LeornianCyng Год назад

Wish we had more artisan mozzarella cheese makers here in the UK. One of my favourites which is made with microbial / vegetarian rennet, is Laverstoke Park Farm Buffalo Mozzarella.

@vincenzosplate Год назад

I completely understand your desire for artisan mozzarella cheese. It's always exciting to discover unique and high-quality ingredients for authentic Italian dishes. If you ever come across any amazing finds, feel free to share them with us! 🧀😊

@monaabihanna8141 4 месяца назад

Hello Vincenzo. I've never made mozzarella, so I don't have whey from a previous preparation. Is there a substitute? I heard I can use yogurt instead of whey. Do you agree?

@Pichouette 11 месяцев назад

When I lived in Rome, I would walk every few days to a fresh market/grocery store and buy fresh buffalo mozzarella cheese. I really miss being able to get that. I have friends that have an organic farm and sell fresh raw milk. Maybe now I'll try making my own mozzarella. 😁

@vincenzosplate 11 месяцев назад

Hey there, my cheese aficionado! 🧀😄 Missing that fresh buffalo mozzarella from Rome? Time to unleash your inner cheese-making skills! Get your hands on that organic raw milk and let's see you become the Mozzarella Maestro! Cheesy adventures await! 🇮🇹👨‍🍳✨

@aris1956 Год назад

12:48 From this passage here comes the name Mozzarella. What is done here is called “mozzare” (meaning...peeling off the mozzarella balls with your hands).

@vincenzosplate Год назад

You're absolutely right! "Mozzare" is the Italian word for "peeling off" the mozzarella balls with your hands. It's a fun and traditional way to enjoy fresh mozzarella. Give it a try and let me know how you like it! 🧀👌

@susanitaq85 9 месяцев назад

Thank you for sharing the secret of making mozzarella. What brand of rennet do you suggest ?

@vincenzosplate 9 месяцев назад

Glad you enjoyed the mozzarella-making! For rennet, I recommend using a trusted brand like Junket or New England Cheesemaking Supply Company. Happy cheesemaking! 🧀👍🇮🇹

@ernestoborrego5102 Год назад

Yum!

@vincenzosplate Год назад

Mozzarella is amazing, but have you ever tried the homemade one?

@ernestoborrego5102 Год назад

@@vincenzosplate nope, never had the chance!

@bohemiansusan2897 Год назад

I can't wait to try making my own mozzarella cheese in the future.

@vincenzosplate Год назад

That's a great plan! 🧀 Making your own mozzarella cheese can be a fun and rewarding experience. Don't hesitate to reach out if you need any tips or guidance along the way. Good luck, and enjoy your homemade mozzarella! 🍕😊

@AttommicDog 2 месяца назад

Wholesome entertainment that is also educational.

@Romafood Год назад

Video spettacolare

@vincenzosplate Год назад

Grazie! Heheh

@Rhq015 Год назад

Is this made using cow's milk or sheep's milk? It says sheep's milk at the start but then says cow's milk later. Also if plant based rennet or microbial rennet Is used instead of calf rennet will that affect the taste?

@ZagnutBar Год назад

Thanks for asking this I'm a bit baffled as to why Vincenzo replied to the comments "yum" and "nice" but not to your relevant and important question! Feels a bit like Vincenzo has a bot engaging with his commenters...

@Domipager Год назад

The subtitles are missing something at 1:07, I don't speak Italian but she clearly says "latte di pecora o di mucca", milk from the sheep or from the cow, the subtitles only mention sheep, so I assume that she took both from the farm but made this batch here with cow's milk.

@argonwheatbelly637 Год назад

No, she said she was adding cow's milk. 🐄 🥛🧀 ⚪️ I don't know about the previous cheese's whey.

@SlideRSB Год назад

I would imagine that the type of milk can vary depending on cheese-maker. Most mozzarella I find in my grocery store are probably made from cows milk, but they also have buffalo. I've never seen sheep's milk mozzarella. I'd love to try it.

@vincenzosplate Год назад

Great questions! 🤔🐄 Casoncelli alla bergamasca traditionally uses cow's milk, but you can experiment with sheep's milk if you prefer. Using plant-based or microbial rennet might slightly alter the taste, but it can still result in a delicious dish. Give it a try and let me know your experience! 😊👨‍🍳

@nessuno1948 Год назад

Che bella storia!

@vincenzosplate Год назад

Grazie per l'apprezzamento! È davvero una bella storia culinaria. 😊 Spero che continuerai a seguire il canale e ad apprezzare le ricette tradizionali.

@skpince Год назад

Fantastico bombastico

@vincenzosplate Год назад

Ahahha bombastico mi piace come aggettivo!

@skpince Год назад

@@vincenzosplate I speak English, Turkish, Russian and some Spanish dear. :-) I will try your recipe the week after. Looks great! Cheers!

@NeedmoreVodkaASAP Год назад

Wow didn't think I would get into a video about cheese but here I am

@vincenzosplate Год назад

Glad to have you here! 🧀 Cheese has a way of surprising us all. I'm thrilled that you enjoyed the video, and I hope it inspired you to explore the wonderful world of Italian cuisine further. Stay tuned for more delicious recipes! 🍽️🇮🇹

@Brooksie603 Год назад

Yum 😋

@vincenzosplate Год назад

😋😋😋😋

@nobunaga2563 9 месяцев назад

Can i use vinegar instead of rennet?

@Lars_Ziah_Zawkian 8 месяцев назад

I want ya to make a recipe using gorgonzola piccante as the focus!

@vincenzosplate 8 месяцев назад

Nice! Maybe I will!

@lorij3786 5 месяцев назад

I made vinegar and milk mozzarella for my channel, I now make all my own, so easy

@lasaraungbakri7386 5 месяцев назад

Can goat milk be made mozzarella cheese? Thanks 🙏

@PEROLJUB 11 месяцев назад

I am going to try this, but i have few questions. Can I use the same recipe but with cow milk, it is easier to find. And can I use whey from the mozzarella that I get in the store in a little plastic bag?

@vincenzosplate 11 месяцев назад

Using cow's milk is a good alternative, but it will result in a slightly different flavor. As for whey, it's not recommended. Stick to traditional ingredients for the best results. 🥛🧀🇮🇹

@PEROLJUB 10 месяцев назад

@@vincenzosplate in Serbia nobody makes mozzarella so it is hard for me to find the whey for the first batch, what can i do?

@codeaccount2434 4 месяца назад

do you know how to make low moist mozzarella, I know that you can squeeze dry it but there is new way to make it and different rennet is used and was invented in Wisconsin and has more shelf life, if you know please share the recipe of it, thanks.

@ConventionallyUnconventional Год назад

Nice!

@vincenzosplate Год назад

Hey, thank you for the comment! Do you like Mozzarella cheese?

@ConventionallyUnconventional Год назад

@@vincenzosplate I Love mozzarella, my wife probably loves it more than I do!

@ThePrimeMinisterOfTheBlock 6 месяцев назад

Hey Vincenzo, you're based in Sydney right? You wouldn't happen to know any local raw milk supplier that services that part of the country? I wanna try this

@KhanhNguyen-ef2hp Год назад

Vincenzo,may I suggest a video about how to survive a month with italian food and with low budget as much as possible ?

@vincenzosplate Год назад

Absolutely! That's a fantastic idea for a video. I'll definitely take your suggestion and create a budget-friendly Italian food series. Stay tuned for some delicious and wallet-friendly recipes! 🍝💰

@monaabihanna8141 9 месяцев назад

Thank you for the demonstration. Can I mix goat milk with cow milk to make mozzarella?

@vincenzosplate 9 месяцев назад

Yes, you can mix goat milk with cow milk to make mozzarella. In fact, this is a common practice in Italy, where mozzarella is often made with a combination of the two milks. The resulting cheese is said to have a more complex flavor than mozzarella made from either milk alone.

@monaabihanna8141 9 месяцев назад

@@vincenzosplate thank you 😊

@chrishewitt4220 Год назад

Who sat there one day and said "I know, let's take some sheep milk, and do some stuff to it and we'll get a lovely cheese"?

@vincenzosplate Год назад

Ah, the wonders of culinary creativity! It's amazing how people have experimented with different ingredients to create unique flavors. Sheep milk cheese, like pecorino, has its own distinct charm in Italian cuisine. 🧀🇮🇹

@copokcopok Год назад

I thought, real mozzarella is made of buffalo milk 🤔

@vincenzosplate Год назад

Absolutely! Buffalo milk is commonly used to make traditional mozzarella, and it has a distinct flavor and texture. However, cow's milk is also widely used and produces delicious mozzarella. Give it a try! 🐄🧀

@steyer67 Год назад

🙌🏻🙌🏻🙌🏻

@vincenzosplate Год назад

🥰🥰😋😋😋

@millomelon7702 Год назад

how can i prevent this from leaking out moisture when cooked in the oven, unless it doesnt do that

@vincenzosplate Год назад

To prevent the dish from leaking moisture in the oven, make sure to properly seal it with foil or a lid. It helps retain the moisture and ensures even cooking. Give it a try and let me know how it turns out! 😊👍

@andreasdeutinger7319 Год назад

that is really cool. but i bet, it is more difficult, than it looks here. but making your own cheese is really special.

@vincenzosplate Год назад

Absolutely, making your own cheese can be a bit challenging, but it's definitely a special experience worth trying. It may seem easier in the video, but with some practice, you'll master it. 🧀 Keep exploring and enjoy the process!

@SlideRSB Год назад

If they're always adding whey from the previous cheese-making batch, then where did the whey come from for the very first batch?

@vincenzosplate Год назад

Whey is a byproduct of the cheese-making process and is separated from the curds during the coagulation stage. It contains water, lactose, proteins, and other components. So, for the initial cheese-making process, the whey is obtained directly from the milk used to create the cheese. From there, as subsequent batches are made, a portion of the whey from each batch is reserved and used as a starter for the next batch, ensuring consistency in the process.

@marlisegiessmann7180 4 месяца назад

I make my own yoghurt using store bought natural yoghurt - then I strain my homemade yoghurt to obtain thick greek yoghurt. The yellowish liquid that gets strained out is a perfekt thermophilic culture. I use ist to make cream cheese, mozzarella etc....Whey also separates naturally from raw milk as the milk gets sour. But its more sour than what you get from the yoghurt.

@melissawillison6708 Год назад

❤❤

@vincenzosplate Год назад

It's is a pleasure, you should give this recipe a try!

@giacb188 Год назад

Ciao Vincenzo. Che origini italiane hai?

@luigibacchetti6539 Год назад

Vincenzo è abruzzese

@vincenzosplate Год назад

Ciao! Sono Abruzzese, più precisamente di Pescara

@giacb188 Год назад

@@vincenzosplate ahh ecco perché te l'ho chiesto. Sono abruzzese anche io 😃😃 Complimenti per il canale.

@Therease1 2 месяца назад

❤

@LiefLayer Год назад

Molto interessante, mi mancava la tecnica per la mozzarella (online si trovano tante ricette ma usano tutti un sacco di ingredienti... molto meglio le cose semplici come in questo video). Appena vado a prendere il latte crudo provo sicuro... il formaggio con quello pastorizzato intero viene ma non è così buono e immagino lo stesso sia per le mozzarelle (d'altronde il latte crudo contiene molti più elementi come la panna del latte quindi è anche logico).

@vincenzosplate Год назад

Sono felice che tu abbia trovato interessante la tecnica della mozzarella! 🧀👍 L'uso del latte crudo aggiunge sicuramente un sapore ricco al formaggio. Provate e fatemi sapere come viene fuori. Godetevi la vostra mozzarella fatta in casa! 🇮🇹🍴

@LiefLayer 7 месяцев назад

@@vincenzosplatecome scritto nel mio altro commento sulla torta di ricotta sono riuscito a fare le mozzarelle con il latte crudo. Unica cosa il risultato sono delle mozzarelle molto buone ma leggermente acidule e non morbide. Penso di aver lasciato acidificare troppo perché la cagliata esterna dopo 11 ore stava iniziando a sfaldarsi nel caglio, e forse ho lavorato a temperatura troppo bassa e ho quindi filato male... Non so. Può anche darsi che ho compattato troppo la cagliata e quindi abbia perso troppa acqua... Sono tutte ipotesi comunque è ancora il mio secondo tentativo e sono solo contento di essere riuscito a farcela

@mikemitchell9157 11 месяцев назад

Will goat milk work. I have goats not sheep. I'm serious it's a serious question

@vincenzosplate 11 месяцев назад

Absolutely, goat milk can be a suitable alternative. It might impart a slightly different flavor, but it should work well. Give it a try and let me know how it turns out! 🐐🥛🍝

@mikemitchell9157 11 месяцев назад

@@vincenzosplate will do thanks I wasn't sure I will let you know as well

@Darksid3c3 2 месяца назад

1st time watching it it's similiar to "Turkish eritme peynir " texture and processing pretty similiar it has diffferent types but the original one is like what i said . I thought it was close to Kaşar peyniri but i saw it's not btw the one you hated most " shredded Mozeralla " exactly same as Kaşar peyniri :D Not Kars Kaşarı , Regular cheap Kaşar peyniri

@Kanoly Год назад

La ragazza del formaggio è tornata

@vincenzosplate Год назад

Si, è bravissima e il suo formaggio squisito 😍

@VerhoevenSimon Год назад

It's always nice to see these videos, it's sadly a skill that's being lost.

@vincenzosplate Год назад

It really is a shame that some traditional cooking skills are being lost. That's why I'm passionate about preserving and sharing them. Together, we can keep these traditions alive! 💪🍝

@surf01er66 Год назад

Shouldn't it be water Buffalo ?

@vincenzosplate Год назад

This is a normal mozzarella, that one is mozzarella di bufala 😋

@vincenzosplate Год назад

Traditionally, mozzarella cheese is made with the milk of water buffaloes, which gives it a special taste and texture. However, mozzarella can also be made using cow's milk, which is more common and easier to find. Both types of milk can be used to make tasty mozzarella cheese.

@carbonara_lover Год назад

um.... look at that milk from mozzarella so salivating

@vincenzosplate Год назад

I'm glad the sight of the mozzarella milk made your mouth water! 🤤 It's a delicious ingredient that adds richness to the dish. If you try it out, I'd love to hear your thoughts. Happy cooking! 👨‍🍳🧀

@carbonara_lover Год назад

@@vincenzosplate always used buffalo mozzarella DOP only; not factory made american mozzarella cheese to make margherita pizza and bruschetta. It's hard to get fresh one in South Korea, but buying real mozzarella always pays the price!

@cosmothewonderdog8602 Год назад

Unfortunately, we cannot get raw unpasteurized milk of any kind in the United States. Unless you have your own farm, of course.

@michaelsasylum Год назад

True, and sad, the necessity of pasteurization is only for mass market shipped dairy, it really has no need in the local agriculture system. Would be nice if raw dairy was available as it's more nutritious and useful and helps local farmers.

@ZagnutBar Год назад

This is not true Raw milk laws vary by state to state. In California you can buy raw cow milk commercially (at supermarkets). Organic Pastures near Fresno is a big raw milk dairy. They even sell their milk mail order (you could order some now) but for legal reasons they have to label it as pet food. (It's not) In Oregon, farmers cannot sell raw cow milk at retail, but they can sell it directly from the farm if they have a herd of 3 cows or less. We used to buy from a farmer on the outskirts of Portland, a place called Terra Farma. So the answer is to check your local state's raw milk laws.

@pukki92 Год назад

You can use milk from any store. What's important it must me milk from fridge. It also must be pasterized in low temperature. Mostly its about 70 C. It must be mentioned on bottle

@ZagnutBar Год назад

@@pukki92 even good American milk will not necessarily declare the pasteurization temperature. A quality dairy could choose to do this, but ll that would be legally required is for them to label the method of pasteurization, which is insufficient. I.e. pasteurized, ultra pasteurized, etc. And milk that is just labeled "pasteurized", which is held technically at a lower temp for a longer time than ultra, can still be terrible milk that will not work for cheese making.

@vincenzosplate Год назад

That's correct! Raw unpasteurized milk is not easily accessible in the US. However, you can still make delicious Italian recipes using high-quality pasteurized milk. Give it a try and let me know how it turns out! 😄🥛🍝

@ren2704 Год назад

Vincenzo I have a challenge for you! To cook the Casoncelli alla bergamasca! Ready?

@vincenzosplate Год назад

Challenge accepted! 🙌🔥 Casoncelli alla bergamasca sounds like an amazing dish to explore. I'm up for the task, and I can't wait to share the traditional recipe with you. Stay tuned for some deliciousness coming your way! 🇮🇹😋

@paraujo1974 Год назад

That's the ammount of mozzarella from 10l of milk? Wow!! So little!!!

@vincenzosplate Год назад

Yes, the amount of mozzarella might seem small, but it's the traditional method. Quality over quantity! Give it a try and you'll appreciate the authentic taste. Let me know how it turns out! 🧀👨‍🍳

@DJ-nn6vg 10 месяцев назад

No shot at getting anything like that in the U.S. 99.9% of U.S. store made fresh mozzarella is made from pre-made curds most likely from cows milk.

@vincenzosplate 10 месяцев назад

Hey! 🤗🍕 Don't lose hope! You can find quality fresh mozzarella in the U.S.! Look for specialty Italian markets or try making it at home! 🇮🇹👨‍🍳 Enjoy! 👍😄

@markdegroot3116 Год назад

WOW. Yeah so the Mozzarella in the store for €1, is definitely not real! How time consuming and precise one must be!

@vincenzosplate Год назад

Absolutely! Making authentic Italian dishes does require time and precision, but the result is worth it. Real mozzarella makes a significant difference in taste. Enjoy the journey of cooking traditional recipes! 🍅🧀👨‍🍳

@azul6892 9 месяцев назад

Fresh mozzarella is expensive, but it's so easy to make it at home. It's really fun to make cheese. Pasteurized milk also works.

@Mirk8lik3 Год назад

che stranezza.... poco fa mangiavo mozzarella ed è apparso il video 😂

@aris1956 Год назад

Non raramente capita anche a me che mentre mangio una determinata cosa o un determinato piatto, appare proprio un video di quella cosa. RU-vid qui ha spesso la capacità di “leggerti nel pensiero”. 😉

@vincenzosplate Год назад

Hahaha questa è telepatia 😅 hai mai provato a farla a casa?

@Mirk8lik3 Год назад

@@vincenzosplate Ci ho provato e devo dire che non è venuta male!

@frieza1679 Год назад

Don't bust on chaplins classics to hard for the poorly made carbonara. Jack passed away during covid.

@vincenzosplate Год назад

I'm sorry to hear about Jack's passing. It's important to cherish the classics and pay tribute to those who've contributed to the culinary world. Keep enjoying the traditional recipes and creating memories through food. 🍝🙏

@foobarmaximus3506 8 месяцев назад

I could not understand a word you were saying.

@br5448 9 месяцев назад

annoying. Obviously we want to make it. And did not make it before. SO WHY NOT tell us how to make it if we don't have whey from "the previous processing of cheese"??? This technique is authentic, thank you. The result looks correct. The American videos on this with millions of views are all bogus and not mozzarella.

@etm567 10 дней назад

It isn’t dough. And this is no help to me as I don't have access to sheep milk or raw milk. Mozzarella can be made from pasteurized milk. That's what I need to know how to do.

@kathrynson850 9 месяцев назад

Must be very hot. She did it in boiling water.

@vincenzosplate 9 месяцев назад

Yes, the water should be very hot when making mozzarella at home. The ideal temperature is around 180°F (82°C). If the water is too hot, the cheese will curdle and be unusable. If the water is not hot enough, the cheese will not stretch properly.

@FLN62 Год назад

It’s a bland cheese in my opinion. Italy has other better cheeses. ✌️

@vincenzosplate Год назад

Everyone has different preferences when it comes to cheese, and that's what makes the culinary world so fascinating! Italy indeed offers a wide variety of exceptional cheeses. Feel free to explore and discover your personal favorites. 🧀🇮🇹

@NJ-KiiNG 8 месяцев назад

just swap out the calf rennet with microbial rennet and make it vegetarian! it will have no effect on taste!

@vincenzosplate 8 месяцев назад

Great suggestion! 🌱 You're right, using microbial rennet is a fantastic way to make this dish vegetarian-friendly without sacrificing the taste. Thanks for the tip! 🇮🇹👍