Mozzarella Making Class

[emoneyblue]

My mouth is watering. mmm mmm

[redsandokan]

im not gonna take my mother to this class, i already have enough problems as it is

[oscarfilar]

i made curd using vinager, i didn't use rennet and the solid separated from the whey greadly i used hot water into the curd but i couldn't get "taffy" texture, does anyone know the reason?

[sunflowerbee]

@oscarfilar I also did the same as you=(It seems like really need to use the rennet..if not..cannot get the elastic texture..But i cannot find rennet..Do you know where to get it?

[maramuzza]

You can make cure very easily at home, you heat the milk to 32-36C then add culture and rennet. keep the temperature constant and after about 30-45mins the milk will become like jelly. you then cut the curd and mix, heat etc depending on what cheese your making. mozzarella needs to sit at 42C for a few hours to give it elasticity.

[avsiii]

What about making the curds for the mozzarella cheese?

What kind of milk did you use?

What cultures did you use?

What kind of rennet did you use?

[Jayne2520]

@avsiii This is just making mozzarella from curd, not how to make the curd. You can buy fresh curd from Di Bruno Brothers in New York, (do a search for their web page)

[slyguytoo]

3:25 lady in pink dont rub your face and contaminate the cheese !

[jws54]

I hope these people washed there hands after going to the bathroom and did not pick their nose on the way out

[77farm]

this is all bullshit. they think that if you have italian name you can make italian food. no way !!!

[krayzgerman]

Italians have huge egos, is that to make up for the small penis?

[77farm]

when i was born doctors told my mom i had 3 legs......

[krayzgerman]

And no penis...

[77farm]

by your obsession for male genitals, I think you miss something.

[krayzgerman]

8=========D

[ractac0]

if there is one more"mozzarella making" video that just shows the last few steps, im gonna flip.

[manero69]

@ractac0 it is impossible to make curd at home, because the curd is obtained from milk, adding rennet, which is a combination of digestive enzymes from the stomach of a calf.

After separating the curds, with the whey, ricotta is obtained which is rich in protein and low in fat, while the curd is put in hot water for making mozzarella.

Sorry for my english.....I'm from Italy

[valereee2000]

No, that white water is not called whey. The whey has already been drained off your curds before you bought them. Why do people keep calling this "making" mozzarella? You're making mozzarella out of CURDS.

[slyguytoo]

agree at this stage its more like forming mozzarella not making it, although it technically does become whey again its not the same whey that people are referring to.

[mainedoggie]

once again, another jackass who starts with curds to make cheese.

Throw this video in the trash along with the other kooky lady with the really poor knife skills, and general lack of culinary knowledge.

[lochonini]

dddddddddddddddddddddduuuuuuuu­uuuuuuuuuuuuuuuuuuuuuuuuuuuuu hhhhhhhhhhhhhhhh

[eckankar]

ok, how do you make the curds?

[anirudhkrishnamani]

by adding vegetable rennet.