Save and have fun making your own mozzarella cheese in the Thermomix. For the recipe please go to: linktr.ee/coll... and head to my Facebook page. Enjoy!
какая вы приятная женщина, добрые, лучистые глаза и милая улыбка!!! подписалась сразу на ваш канал!!! по-английски не понимаю, но пользовалась переводчиком, хотя во второй половине видео его выключила, было и так понятно по действию и заметкам на экране... спасибо!
Thanks for sharing Collette. I made my mozzarella first time along with you this morning. Worked out amazing, can’t wait for home made pizzas tonight 👍🏻
I am making cheese in Switzerland, i managed to do very good cheese with this machine,31.2 Celcius milk direct from farmers, 3ml LAB and some quality cultures + 5ml self Made Yoghurt 40 min before LAB you just have to cut the curd properly. After cutting to 4/6 mm grain add 350 ml 70 Celcius water and warm the curd to +/- 43 celcius, fill in to small cheese forms, press with something, flip every hour(8 hours) and then keep in Salt water(15%salt) for 12 hours, then store in 14 degree humid room, every day for first week (later every 2/3 days)use left salt water to keep cheese moist, if you see white mold, clean cheese with THE SAME salt water, if maintained properly you can keep it for 3 months.(And a lot more)
I don't havea Thermomix but I'm enjoying your videos! Love your presentation and authenticity. The citric acid taste test, and hubby's hand asking for fresh mozz, gorgeous :D
It’s a little awkward but you could do this - Thermomix method: Place your curd into a small heatproof bowl that will fit inside the strainer. Place enough whey or water to cover the blades. Place the strainer with the bowl of curd into the Thermomix bowl and cook on varoma/speed 1 for 4-5 minutes. Leave the MC off because you’re trying to avoid water condensing into your drained curd. Tip your curd into a larger bowl for you to work with. WARNING! The bowl is going to be very hot and it’s a little awkward to remove from the strainer, so be very careful!
I came across your video yesterday so followed your Thermomix method with great success today. I don’t have a microwave so used a Bain Marie type method instead. I have tried so many methods before and failed. Thank you so much for sharing and Merry Christmas to you 🌷
This recipe has worked every time I’ve tried it since whilst other recipes I have experimented with in between haven’t. I stirred in 1 tsp of undiluted liquid rennet instead of dissolving a tablet and have continued working the cheese in a bain Marie type method as I have still do not have a microwave. I’m just going to embark on making some ciabatta/pizza/focaccia dough using the left over whey which is at beautiful room temperature. Think I’m going to have a delicious lunch at work tomorrow. Yum yum indeed! Thank you Colette, you are the gift that keeps on giving🌷
Collette, I don’t use a microwave. Can we just raise the temperature in the thermomix when it is being kneaded? By the way you are one of the best teachers in the thermomix circuit.
Can you use lemon juice instead of citric acid ? I would use Saline Salt, Himalaya Salt or at least sea salt since iodized salt is recrystallised and clear of all traces of useful minerals.
Genius! Can you store it in the whey? Will it keep it any fresher for longer? Also what’s largest batch you can make in thermo in one go? Looking at that beauty I might eat it before anyone even gets home😂
Thanks for showing us at how to make mozzarella, we are looking forward to make this once we get the rennet tablets, on ordering the rennet tablets the say one tablet to 4 litres of milk. But noticed you used a full tablet to your 2 litres of milk. Are yeh new tablets different now. Our other question re using a sharp knife in your thermo server, does it put scratch lines in your thermo server. I try to use silicone servers so as i dont scratch the stainless steel thermo server, are we worried unnecessarily. Thank you.
Just came across your video and Thankyou … I don’t know much about mozarella except my kids love it especially the buffalo mozarella…. Does this one melt well for pizza? Thanks once again great video!
Thanks for your demo Collette, so looking forward to trying recipe myself. Can only get rennet powder - hw many grams/tsp of rennet for the 2 litres of milk?
Look for junket tablets. They’re just rennet. Junket is a very old fashioned dessert made with rennet. Woollies have them. Or just look up junket tablets to find out how many grams in each one so you know how much powder to use. Mine are way way back behind a million things in my corner pantry so I can’t get to it easily.
Hello, thank you for the information in your video. I have a liquid rennet - would you know how much of the liquid rennet I need to add to 2 litre of milk?
Hi I have tried this twice now with my thermomix and I have failed both times not really sure how but seems to work right up till I cook the curds maybe its the rennet I used (liquid as can't find tablet form)
Made the cheese yesterday, which tastes nice but was very soft and gooey on the outside. After putting in water to store, the water became very milky. Im sure I got all the whey out. Any clues? Thanks
Great tutorial, I have tried to go to your page but I'm not sure what I am doing wrong I can't find the recipe ! any help would be greatly appreciated.
Hi Collette, I got really excited when I saw this video. I unfortunately have a TM31 which does not have a 40degree setting. Is it still okay to use the 37degree setting for the cooking process? BTW, I have subscribed because your video was so informative as many thermomix videos are not done so well.
Collette, is the milk supposed to be at room temperature or cold from the refrigerator? I am in the process of making it, but the temperature has not reached 37 degrees (100 F) and I have had to add 10 minute increments three times already! It is supposed to reach that temperature? Thanks for your help. I just got my Thermomix yesterday and am trying to learn. :o)
Hi Nora, I had the same issue as my milk was in a very cold fridge. It needs to be at 37° c how ever long it takes. I found the top part of the milk in the Thermomix on speed 1 stayed cold, so I took it to speed 3 until the temperature was reached. I hope that helps. Karen Meltcher
Put the curds in a very fine strainer and nestle the strainer into a pot of very hot (not boiling) water for 3 - 5 minutes. Then drain and stretch as in video. You may need to repeat.
I am assuming the 37° your referencing is Celsius not Fahrenheit. When giving temperatures you might want to say the word Celsius for the people in the United States not realizing that you're meaning Celsius not Fahrenheit. No need to give the conversion they can always Google it.
Given the temperatures, time and use of different machines / kitchen utilities - can you quantify how this is cheaper? Please add in the washing of all utensils. This feels like an answer that already has a solution - however, I'd love to see your stats / savings against say 200g store bought bio Mozzarella to what you've produced. Add in your personal time at say 50 dollars per hour.
I watched this very well-made video with great interest, as I am a mozzarella lover and yes, it's expensive in my country as well. But as I watched it, I realized two things: 1) That's a lot of steps with different utensils and machines, quite a lot of work, just to get a 350 gram cheese which you will devour in less than five minutes. Are the savings worth the time and effort spent? Not really. AND it would be difficult, where I live, to find buffalo milk (because if it's not buffalo milk it's not even mozzarella, it's fiordilatte) 2) There's no much point in the Thermomix, here. It could actually save you cleaning one thing if you made everything in a pot on the stove instead of moving from Thermomix to... what's it called? Thermo server? Another fancy item not many people would have. Of course, I do own a Thermomix, so I'd be probably using that. But the only difference it makes is for that short period when it's heating. If it were on the stovetop, you'd have to stand over it and probably stir with a spoon (or not?). On that part, if the Thermomix is doing it, you can sit down and relax for a little while. Other than that, our beloved TM makes no real difference, because cutting, grinding and mixing is not really part of the recipe (and that's where Thermomix really shines).
