How to Make Mozzarella - Mozzarella Cheese Making Demo

[electricjoshua]

That's a thing of beauty!

[progonish1]

how many litters of milk do you need to make that much cheese?

[double92134]

ullmers-dairy

[magickalcat83]

Is there an actual recipe somewhere for this...that gives the info about how much rennet, how much milk, how much salt etc. I couldn't find anything on the website. Cool method info though...I'm growing my own basil and tomatoes so I SO have to do this cause then I'll have home made pizza from start to end...my own cheese, tomatoes and basil too. :D

[italianXnightmare]

I hate it when mozzarella is mispronounced. The proper pronunciation leaves out the short "A" at the end and the "O" is said with a oo sound (like in the word "food").

MO(O)ZZARELL\A\

() = added sound

\\ = not pronounced

[Robert04G35]

@italianXnightmare THANK you!! thats a huge pet peeve of mine too.. i cant stand hearing it pronounced this way.. "MAHTSUHRELLUH"

[A1ll9e5n]

So...can you use lemon juice instead of rennet as an alternate way to make the milk curdle cause I saw Chef John uses that in his "How to make cheese" video :DDD

Can yah?

[Watterpolo]

@A1ll9e5n yes sure but it is orignal made with renet. you should it becoome in a pharmaci just ask for it. and easy going if you vegetarian there also ikrobiological winn renet to buy also just ask for it.

[vimleshvsh]

can this cheese be used on pizza topping...will it melt..stretch and brown as per the characteristics of pizza

[DCUPtoejuice]

@vimleshvsh of course! It has more water content than the moz from the grocery, try adding it half way through cooking the pizza to keep it soft and not burnt.

[Robert04G35]

@vimleshvsh depends on what part of the country you're considering pizza.. alot of pizzeria's use the shredded store bought garbage.. the good ones (in my opinion) use fresh mozz and it doesnt look like you're typical pizza.. google image search lombardi's pizza nyc and you'll see what i mean.. best bet- just try it.. if you like the results, keep doing it.. i do, it's not as easy as with shredded mozz, but the outcome is worth it.. (again, my opinion)

[caranauba]

i tried this and ended up with cream cheese

[MrSkinnyBill]

"Can you guys clap so I can get a good finish for my video?"

Theres always one xD

[deepstars20123]

Free dell for student... check my channel

[datzfast]

you dont have to apologize for its sustainability if they dont want to eat the chese they wont. the heating of the sea water would kill the vibrio bacteria that a good idea.

[qnoobcakep]

how much rennet for how much cheese? and how much soalt for how much water n cheese

[qnoobcakep]

@qnoobcakep soz ment how much rennet for how much milk ;)

[datzfast]

@qnoobcakep take some of your money, buy a package of rennet, read the inclosed instruction. stay in school

[LanceLawliet92]

he sound like the guy from rage quit

[unboxxed]

but how do you make the curd?

[SneakyTweezer]

I really liked your video and it played all the way through no prob. I just would have liked the chef to give his proportions. Good Job overall

[lambdavi]

The video is corrupt, it freezes at 5:24 and refuses to go on :(

Anyway... the "Italian woman" used a bucket of cold water because for the last 5000 years there were no latex gloves... and you would shear the little balls of mozzarella by hand (not with plastic wrap and string) with a flick of the wrist known as "mozzare" - to snatch - hence the name "mozzarella"

[checktofolder]

Brilliant video. Thanks for posting.

[mirsadajurisic]

yummy i like cheese.

[SavvyGrlsx3]

I need a better curd recipe for my mozzarella, mine just isn't stretchy enough! Would you please be able to give us your recipe? I've been using rennet & citric acid with raw milk from my cow . Any help would be much appreciated :)

[bobcrawman34]

So What I Get Is I Have To Choke On Some Salt Water To Make Cheese....Is It Ok If I Sustitute The salt water With "Jack"

[sjgraemail2]

So I made some bread from your other video, and then made some cheese from this video, and I gained 20 pounds lol =p I'm kidding, but really so good

[BenEnyuh]

If u want it to taste like the ocean, dont ferget the crude oil and sewage!!!

[datamann10]

Can u guys clap so I can have a good ending to my video

Loll

[HelgeTaksdal]

There are lots of other videos on how to make mozzarella from milk, but this shows how to do it without a microwave, and also a very clever way for storing it. Great vid.

[kenfo0]

most of how to make the cheese is missing from this vid.

[mrsmagandelatour]

Was there nothing else added to milk to make it curd

[Wilson1592]

@mrsmagandelatour Warm milk and rennet.

[eudaemonian]

someone should tell the italians to use sea water, its the same as ocean water and much closer to italy than the nearest ocean, |:

[LanceLawliet92]

is it just me or at 3:14 the cheese look like a dick

[pandagirl4561]

That looks delicous. :)

[carmenclauser]

thank u so much, great vid, I am making cheese everyday in my kitchen Haloumi but this Mozzarella seems easy, are the curds salted? buon apetito

[runsa]

mmmm....i want some of those in poutine.

[XoLiLRaVeRoX]

isnt this that idiot from meat and potatoes??? stupid meat headyah we know making cheese isnt your forte

[judymaexie]

its hard to make up the curds

[Duccio58]

makes no sense at all, the wrapping and pouring the water OVER the mozzarella. Watch a proper video, not this one.

[DreachFhoula]

@Duccio58 the stuff at the begging was CURDS not mozzarella.. the process made mozzarella and the wrapping it up was purely for the ease of the chefs as each section was a single portion and i a hectic kitchen preportioning is a god send

[whitelynx86]

I saw that the curd made by adding some chemical ingredients to the milk. Is it normal to do that? I mean...I'm kindda freak out for adding chemical things to my food...

[sohoyankee66]

@whitelynx86 there is a youtube video of someone making curds using lemon juice in milk. I havent tried it yet but I might. I don't know if the curds holds the lemon flavor or if it come out when the whey is drained away.

[AlMelco]

nicknameidiot, what do you call the Mediterranean Sea? While not called an ocean, it is a sea, and all oceans are seas. Go back to grade school, you flunked geography and make Americans look stupid.

[sfstucco]

@AlMelco He isn't from the United States. He said he is from Croatia. Most likely, English is that person's 2nd language, & most likely s/he does not know the subtleties of our language, including that "ocean" = "sea" in most generalized uses of those words.

Try being nice, or you make Americans look mean-hearted. ;)

[MJRDubya]

I am going to try this in the next few days for sure! Thanks for another great vid! @foodwishes!

[IFortuna2]

Why don;t you use playtex gloves? They are insulated and your hands will not feel the burning nearly as much or at all. I use steaming hottest water out of my tap without gloves but definitely need more insulation with boiling water.

[bigwrestlerguy]

Is that kevin from the office in the background?

[rejectofthemoon]

@bigwrestlerguy thats what i thought! kevin!

[kurtis625]

chopped what up ????? 

[dakotahmd]

The direct link would be nice. I can't find the recipe on food wishes.

[nickname230]

there is no ocean in italy idiot!!!!!

[adamwest456]

@nickname230 the mediterranean is salt water

[nickname230]

@adamwest456 i know, i live in croatia, but its a sea, ocean is a different thing, they are both salty but the ocean is much colder

[keebordcowboy]

honestly you are the first chef how is working with gloves on youtube..especially processing CHEESE- very sencitive stuff..That was AMAZING, Cheff ! you are my personal GURU now.. :) BRAVO.

[cdimi13]

did you use pasteurized or raw milk?

[clynn970]

If you're going to bag on somebody flippo83 at least get the persons name right.. His last name is Fama (not Rama) and as far as I know it is Italian. But why would any one expect you to get his last name right when you can't even spell Italian.

and FYI.. the Lodge at Vail is an Italian restaurant.

[ASFShouldBe]

@clynn970 Just a short note. If you decide to ask people to spell properly, bag?

[filippo83]

i love how a guy with the last name rama is teaching you fools how to make something italain. he has no idea what hes doing and is guiding you in the wrong direction. but he does look good in a chef coat. isnt that all it takes now a days to get people to follow you?

[WeeItsNookies]

@filippo83 Well I mean, if you are such a high and mighty authtetic Italian chef how about you show us your ways grand master..Oh wait just another asswipe with 0 uploads that just runs their mouth..When will youtube start banning kidiots

[00KingBomba00]

@filippo83 someone fucking owned you

[marcjtdc]

love the dork with the power trip in back, looks like a boss lol

[MsPurpleMonkey333]

YYYYUUUUMMMMMMMMYYYYYYY!!!

[roadrunneraustralia]

I watch this video every day. I think he looks like a really nice funny cool guy I'd like to be his friend.

[MrSouthphillyitalian]

Bravo !

[inneruniverse17]

Cool video. Thanks.

[DRLO78]

this video suck teach from the beginning

[EE4033Kla]

You rock!! thank you for this VDO

[Afiqster129]

can you make cheddar cheese??

[FlipSnipeZ]

HEY! its the guy from the show Meat and Potatoes!! love that show!

[reneenae3]

he poured the water directly onto the curds...yikes! should never do that. should pour it on the edges of the metal bowl and let it fall down to the center. equality is key for a smooth relaxed texture.

[777neotamakachi777]

Uhm.. what about the thermophilic starter culture?

You can't just add rennet and separate the curd, heat it up and call it mozzarella.

You aint got no pancake mix! You're deceiving all these people!

Cool vid though.

[groyboy]

woooo brilliant video man.....cool 

[1kash123]

@nicollerierson43

thats why we give you the big bucks for eh, to chill on youtube and bully ppl when you should be working officer :P

[1kash123]

@nicollerierson43

and what about you officer, you must be really lonesome to follow me on you tube.

[schaeffer1987]

Omg it's so easy. I must try it at home. Thanks chef ;)

[ssgtjet]

u use normal cheese turn to mozzarella nice 1

[munak992]

Awesome gonna make it

[1kash123]

Towards the end, in the background, is it chef John's voice?

[manuelito1233]

@1kash123 The one who said 'clap so it has an ending'?

Yeah, that's him

[marcjtdc]

LOVE THE STIFF "SUIT" IN THE BACK. LOL

[Paltarena]

How do you get the first form of cheese. Is that cotttage cheese or what? How do you do that?

[acmulhern]

@Paltarena it's curds and whey. it's milk mixed with rennet in this case, to start the process. every cheese is started like this, more or less. the rennet seperates the water from the solids, a bit like whenever you put lemon juice into milk, these solid white things start to appear.

[CTBjesus]

looks delicious i want some

[eph5121]

he should have said 'raw milk', which is unprocessed milk, straight from the cow.

[ladeestar]

hey! i was just watching this guy's show on foodnetwork like 5 min ago

[dawnakaangel]

omg! so cool!

[draggt03]

I love all your videos...

[JoeInNorcal]

This is the same guy that is hosting Meat and Potatoes on Food Network. Just saw it Friday night.

[cutedogrl]

I WANNA TRY

[cutedogrl]

lols, can u guys clap so I can finish my video?

[malgaonkarmamata]

Very nice

[KiethSomataw99]

cheese!

[pr1cl3]

:01

[neKieW]

The manager is standing at 3:14 looking at the chef giving a presentation and giving him a telepathic message "You better make Mozzarella or else!"

[LBDiCarlo]

Love your video chef. Just did fresh mozz hands-on demo at Viansa Winery in Sonoma and borrowed your idea. Saved it for last and presented the fresh bocconcini with our chocolate olive oil and fude sauce with pear liquer. Our guests loved it and were dazzled. Thank you.

[lslavychecker]

JAZ NISEM VEDLA DA TOLIKO MORKSE SOLI NUCAJO ZA SIR...

[FrankBottazzo]

Oh Yeah, italians like to take the water from the ocean, 3000km away. fucking brilliant.

[RobinMKII]

@FrankBottazzo splitting hairs about seas and oceans. Fucking Brilliant.

[purplesung]

Amazing!! so making my own mozz from this day forward!

[schnotzarella]

Who is that man? I want to go to work for him.

[anitapyska22]

Can you guys PLEASE help me. I dont know why my curd did't melt ? it just mixed it's self with the water and make it self looking like cottage cheese mixed with water. Please Help.

[JCej]

Couldn't you just roll the cheese into a big ball rather than wrap it in plastic wrap?

[vasiasm]

Why i didnt understnad nothing ? Can you make a video from start to finish with regular milk ?

thank you

[snowmoonelk]

can you use lemon juice to curd the milk?

[Brulluhman]

So mozzarella is just melted cheese in salty water. Maybe you could add some garlic to it or welsh union.

[primate924]

ive tried to wrap, tie, and hang the cheese the same way he does here and the problem i found is that the cheese at the top of the 'rope' will start to stretch out because of the weight. also, the plastic film will create a seam on one side of the mozz balls. to get a more uniform shape it's better to create idividual portions

[icekat83]

OMG that is so cool. They were talking about this kind of thing on Ramsey's Kitchen Nightmares the other night and this is awesome.

So what is that he stores it in? I'd have to store mine but OMG that looks so yummy!

[DrIntrebec]

@foodwishes can i use the curds from cottage cheese instead of spending extra money on rennet but still do the same steps. please respond.

[MegaHockeypuck1]

... food is life !

[IAmBiggestFan]

is rennet absolutely necessary?

i cant find any

i have been able to separate milk with vinegar, but the curds dont want to melt into mozarella

am i missing a step between curd and mozarella? 

[somarpr]

@IAmBiggestFan Hi I don't know if you got the answer for your mozzarella question but yes you need rennet and instead of vinegar use citric acid about a teaspoon per gallon of milk disolved in a little bit of water. I enrich my normal gallon of pasteurized milk with some heavy cream. And use a thermometer after the regnet has to be added to the acidified milk to keep the milk warm while the curds are produced. Cut the curds with a knife and use cheese cloth to retain the curds. The follow video

[somarpr]

Respond to this video... There is a web site for cheese lovers they sell everything you need. Also, I use to get rennet tablets in a mom and dad pharmacy some years ago. good luck

[HarZens]

the chef reminds me of Leonard from the big bang theory, for some weird reason...

[flygloria]

@whmozart in Italy they do it the exactly same way. Mozarella di buffala is moza made with the milk of the waterbuffalo, wich is very tasty and more expensive.

[sokalo]

Awesome!

[chefmel69]

Hey it's mozzarella!

[safir218]

amazing...

[xXSmoothxCriminalXx]

hahaha i lol'd when i heard chef johns voice :)

[artemiohernandez07]

where can i buy the white stuff and what is the name of it? do they sell it into a local store? please...

[dardaf904]

@artemiohernandez07 Are you serious?

[MrChefama]

I'm the chef on this video that makes this mozzarella every day. I buy the curd from Polly-o-cheese, I believe they are out of NY. The easy part of this is cooking the curd with hot water , and your right its the SEA! The point i was trying to make is how much salt . I let the masters make the curd. what's shown in the video still takes experience , you can easily over work the curd and rinse all the whey out. Its very simple but if your trying to get the science of it , watch Alton

Brown.

[Muslim88Proud]

@MrChefama i think the salt is too much. i tried to make it like the ocean but my mozzarella is not as soft.

[tangkag879]

why white color

[Recon2399]

3:50 looks fun :D

[lianghaochen]

me hungy

[Asmoreis]

What a great video.

I find that curdling pasteurized milk with lemon doesn't really work. I have made a LOT of "paneer", which is an indian cheese, and i allways heat up regular full fat milk and add store bought sour milk (it's called culture milk where i come from, because it has cultivated baterias of the acidophilus type in it).

This works beautifully to get the milk to curdle, but i can't guarantee it will work for mozarella.

[somarpr]

@Asmoreis I use citric acid.

[sibkiss2009]

@somarpr Do you make vids too?

I bought some citric acid, rennet, cheesecloth, and I got some fresh raw cows milk from the neighborhood dairy, made some buttermilk first. I haven't had the confidence of experience to go further, but I will try to make this mozzarella. I make homemade pizza dough and put buttermilk in the recipe too. Fun learning!

[alexdhm8]

I can't do it

I don't what's hapen

My cheese was mixed with water ... and ended white

[Jeetard]

@alexdhm8

then u obviously did it wrong? lol

[salli2030]

@alexdhm8 me too :S

[salli2030]

@alexdhm8 i thing because i have used pasteurised milk instead of raw milk ..

[whmozart]

this is the american mozzarella isn't it? Italian Mozzarella is a completely different process to my knowledge.

[neurocosm]

@whmozart - the whie soft mozzarella is typically made from bufallo milk. (bufallo mozzarella). the stuff for pizza, usually it whole milk mozz.

[YaniT991]

@neurocosm Is that buffallo/Bison or bufallo/water bufallo?

[govindas999]

yes plants do produce the acid necessary to make curd:they are of the citrus family!

So you can use lemon ...and there is another recipe using orange juice and lots more.

iscowpmauritius co cc

[boiledrootbeer]

Anyone catch how much salt he puts in the water mix?

[jennymalmsbury]

I've got one of those salt pourers - and from the length of time he keeps it upended I'd say about 1 to 1 1/2 cups of salt to...what amount of liquid would be in that copper jug? A litre and a half or so?

I'm sure it wouldn't matter if you had more salt in there though - just do a taste test and adjust as suits your palate :)

[Watermelloon]

that looks yummy lol

[KoukiR]

Why don't they put the whole process on here how he got the curds?

[canadaguy2112ca]

who ever came up with this stuff

[govindas999]

RENNET IS CALVES" STOMACH LINING!

from slaughtered calves.....

the recipe can be done without this horror!!!

iscowpmauritius dt terapad

[gigigirrl]

Actually he said there is animal rennent and vegetable rennet. The chef said he used vegetable rennet at the beginning of the segment - so the rennet here is made from vegetables not cows. Not everything needs to be so dramatic.

[EbolaV1rus]

It is the cows destiny to be butchered. That is why the Lord created them. There is nothing wrong with humanely raising meat for food. If you are opposed to using animal rennet you can grow some stinging nettles and make a strong rennet solution from them.

[HvensFury]

OMGOSH... Grow up...God created ALL living creatures for the use of mankind.

Lemon and vinger are used by most homemakers.

[happyandeuphoric]

OMGOD god isnt real

[boiledrootbeer]

I believe some plants also produce a rennet.

[trolis222]

well done chef.

[TheCyberMacGyver]

I can't understand what he's sayin' very well....

[jorge9705]

can somebody explain how to make the first part?

[VHDT10]

get the right milk, if you can't get raw milk, for every gallon of skim add 1 pint of heavy cream.. Heat that up to 98 (i think) with the lemon or vinegar, add the rennet and turn off the heat. Let it sit for about 15 mins and then you will get the curd. Drain the curd and you can go by this vid. Awesome stuff.

[VHDT10]

and you can start at 3:00 you don't need to put it in water.. (sounds weird but microwave it for about a min (if you are using a whole gallon) and then kneed it after it comes out, you will have more whey that releases. Repeat this proccess and add salt (while kneeding)the second time. Then do what this guy does with the plastic wrap, it makes the whole thing. I just tie each part with indavidual strings. Let it cool at room temp. Don't put it in the fridge, it ruins it.

[jorge9705]

Thanks a lot!!

[VHDT10]

Let me know how it turns out :)

[lfi18593]

As I could understand from this video, it is milk mixed with some kind of enzyme. Maybe a good idea to look for more details on the internet. If I find something I will post this to you!

[lotsoftrouble101]

mozzarella..MAH FAVORITE.

[choco1154]

oh my god. that looks so good.

i really want some right now.

[ComboKillerUK]

init

[snuckles108]

John should have his own TV show someday his going to be big like Andrew Zimmern

[ComboKillerUK]

i agree

[241malik]

che eeeeeeeeeeeeeeeeeeeeeeeeeeeeee­eeeeeeeeeeeeeeeeeeeeeeezzzzzzz­z

[ernestnetto]

sorry i put a thumbs down for you with out notice

[Trelli28]

what's the name of the enzyme?

[oliverkhoo]

rennet

[puttputtroundabout]

best vid on youtube :D

[wrathofcell]

What kind of milk is that?

[leonieke123ke]

I guess  its normal cows milk..

[Twinman2]

Brilliant! There's nothing like fresh mozzarella. Actually, this has given me a craving...

[esbleha]

mmmmmmmmmmmmmmmmmm

[kRAZYCanuck22]

never eat mozarella

[MoNsTerHunTeRFreEk]

WHAT????