Don't throw the whey away! You should use it in place of water when you're making bread.
Also, cutting the cheese looks like quite a bit of work, is the curd soft enough to just use a wire cooling rack (the ones that you put cookies on when they come out the oven) to cut it?
HELP, please - I managed okay up to the stretching a lump. Made the curds left them overnight. In the morning I trie to stetch a lump - it would not. What do I do? I have cttage cheese!
Whey is a complete protein lush with amino acids. Please do not discard whey without looking on the net to find all the wonderful uses for it. You can use it in place of water in just about any bread recipe or other baked goods. Season your whey with garlic or other spices and use it as a marinade for meat. This works especially well with frozen meats. The enzymes tenderize and will help bring out the flavor. There's lots more - Google it and check it out.
@sunqi865 It's Europa from Guitar Romantica available from itunes. The artists kindly gave me permission to use it after it had been on my video for some time. Apparently I'd been steering customers to itunes and they appreciate the business:)
@sunqi865 it sounds very similar to the music playing to a beautiful song called magdalena by a croatian singer called oliver dragojevic. look it up :)
@sunqi865 Hey thanks for the Compliment, Europa is the music by Carlos Santana, played by Guitar Romantica Duo, Thanks for listening, Andres of Guitar Romantica :) And thank you again anuttama for including our arrangement of a Great tune in your video !!.... Have Fun
wow this makes me wana try..u made it seems so easy sumhow but im sure it aint lol...by the way,how many grams of cheese did u get from this bowl of milk ?? i wana open my pizza shop sooon and mozarella seems so expensive where i live...if its cheaper to make it myself,i will ;) xx hit back plz and thanks a lot for the vid xx
@massiveattack786 With my cow's milk I get about a kilo of mozzarella from 8 liters of milk. I also get almost a half kilo of ricotta as a by-product of the mozzarella. But I don't think you can make it from pasteurized milk, particularly if it is pasteurized at high temps. Good luck!
Other people add lemon juice or citric acid to lwoer ph, i guess the buttermilk serves this purpose, can you tellme if buttermilk changes the flavour in any way?
@westislandkev yes, I think that buttermilk give more dimension to the flavor of mozzarella. Buttermilk is called a mesophilc culture meaning that it cultures best at room temperature. You could also use yogurt, a thermophilic culture that cultures best at warmer temperatures, but you might have to wait longer to get the right ph.
my cheese didnt melt together when I put it in hot water, what di d I do wrong? It was curds, bu they wouldn't melt together and stretch, just crumbled!
@dig2dye I had the same thing happen to my 2nd try. I think My mixture was too acidic. I'll let the expert tell you though. Alternatively it can be put int he microwave 30 seconds at a time instead of water to reach the proper mozzarella temperature
@Machomon848 Yes, you can make all kinds of shapes other than "lumps". If you pull the melted cheese and fold it back on itself several times and then put it in the cold water in logs, you have string cheese. Or you could make knots or pretzels. Cheese is fun.
@videoMC2010 I usually add the rennet after letting the buttermilk culture in the milk for at least 20 minutes. Although I've yet to have the milk refuse to gel with the rennet, it does require the ph to be lower than fresh milk (more sour) in order to gel.
Is the cheese sour?or like a mild flavor? I get my milk fresh from a farm every week so maybe the cheese will be a little bit sour right wich is good so thank you so much for shareing this recipie good luck in the kitchen.
Beautiful and thanks for sharing, We can all appreciate the difficulty you had to film AND work your cheese both at the same time and you did great. Thanks for sharing . . oh, one problem . . that first test "lump" of curd you said to set aside to proof . . my dog ATE it !! L0L
@tehshadow23 No, 24 hours is way too long. Lately mine seems ready for finishing after about 6 hours, but it can take 8-10 depending on the strength of your culture and the temperature where it is sitting. You might be able to let it stay in the fridge for 24 hours or more and it will still melt. I haven't tried that, though.
@RatkoUSA Came out like cream cheese so re-melted it two more times followed by straining through cheese cloth, resulting product was like Feta cheese.
@RatkoUSA I've noticed that if you let it culture too long that it doesn't melt properly. Sometimes it is done culturing after 4-6 hours. The best thing is to test a small amount every few hours. The speed is dependent on the strength of the culture and the temperature.
@gatoeighteen It is best to use raw, unpasteurized milk. Apparently if you you have to use grocery store milk, it will work if you add calcium carbonate tablets. But I haven't tried that. It didn't work when I tried it using store milk and no tablets. I don't use vinegar in cheese making because I prefer the taste of cultured milk products. You probably could use vinegar if you are in a hurry, however.
hey this is a cool video, thanks, true is you can buy USA iTunes gift cards for your ipad at this store, they are legit USA iTunes Gift card store, they deliver to me by email, and Fast, my advise to you :)
@lightningvolt127 I use store bought cultured "buttermilk" (it isn't actually buttermilk, but rather cultured milk.) The bacteria in this type of culture multiplies best at room temperature, as opposed to yogurt cultures that culture best at about 101 degrees.
This video is very helpful however I have a really hard time reading the text. Some of the captions are too brief and this font is definately not meant for the screen. Do you think you could repost with longer captions and a sans serif screen font (i.e. Verdana)? A video of this type is highly valuable for an aspiring cheese maker like myself. It would be a shame not to make it accessible.
@noisyflowers Thank you for your compliments. I have just got set up with a camera/computer that works, so perhaps I'll do a new cheese video. This was one of my first efforts and the movie making software didn't have good caption options, but you are right, there are more readable fonts.
Ha! You got me there. It becomes more acidic (lower ph) the longer the bacteria are able to multiply. I don't "add" acid, such as citric acid because letting the starter multiply adds more flavor.
It looks absolutely delicious, could you please tell me where i could find the quantities and must one use vegetable rennet? or would a liquid rennet do? also can one use fresh unpasteurized milk or would that cause a problem? I would love to try my hand at this, could you please help?
I like vegetarian rennet because the other rennet comes from the intestine lining of a dead animal. The vegetarian rennet that I use is liquid although vegetarian rennet is available in tablet form. Good luck!
@lightningvolt127 You can google glengarry cheesemaking, Their prices are very reasonable and they're helpful people. You can use either active yogurt culture or buttermilk culture. I like buttermilk because it multiplies fastest at room temperature. Use about 1/4 cup active cultured buttermilk per gallon of raw milk. If you use regular store milk, you also have to add some calcium carbonate tablets. Never tried doing that, however.
Just to Clarify, Yes the Song is originally from Carlos Santana, Europa, the performance in this video is from Guitar Romantica. This song was also covered by Gato B. sax player. Andres of Guitar Romantica. Thanks for the post again,
You need to raise the ph of the milk in order to make mozzarella, so some people use citric acid to quickly raise the ph. I add the buttermilk and as the bacteria in the buttermilk multiply over the course of 8-12 hours, the ph raises. It gives the final product more of a developed flavor than the citric acid method. But it is personal preference.
If you want to get a good curdle with Homogenized milk you MUST get the acid right. I've used lemon juice then rennet.. it works everytime so far. If you are using pasteurized/homogenized milk then buy a small container of whipping cream - this will give the milk the Lipaise it needs to turn into Mozz.. Only by adding heavy cream will you get it back. Real or Fesh milk doesnt require this tho. I've usually hung my curds and let them drip dry overnight. I'm not in a hurry, it works great.
No, lemon juice will not curdle milk when it is relatively cool. Sometimes you do need to raise the ph so that the rennet will gel the milk and if you're in a hurry, you could substitute lemon juice for the culture (yogurt or buttermilk). Then you wouldn't have to leave the curds overnight. However you won't get the same flavor. You can use lemon juice to make panir by boiling the milk and adding lemon juice. But that is a different cheese.
The critical conditions are that you have some live bugs (buttermilk) in the milk and that the milk is the right temp when you add the rennet. It is possible that you killed the bugs by getting the milk too hot. It is also possible that the milk was too hot or too cold for the rennet to do its thing. I've found that 85-90 degrees is the right temperature. Please don't be discouraged. I've had so many failures, but each one taught me something.
I bought mine from Glengarry cheese which you can google under cheese making supplies. It lasts a long time (years) but does become weaker as time passes.
In the time since I made this video, I've changed my protocol and no longer soak the balls. If you do soak, the amount of salt in the solution will preserve the brine for a long time (maybe months) especially if kept in the fridge. If you see any mold, or if it tastes "off" then make a new batch.
Not so. They are two different cheeses. Mozzarella is a member of the "pasta filata" group of cheeses which includes cheeses such as string cheese, pizza cheese and even slicing provolone for sandwiches and many more. ( more to come).
The salt brine must be supersaterated which means no more salt can dissolve in the solution. This is done by pouring as much salt as it takes to leave an inch of salt remaining on the bottom of your salt tank. You also add boiling water to make the solution( boiling water melts the salt 100 times better) then you have a real brine( after it cools). This brine is antiseptic and can be kept for years out of the fridge as long as you skim it and add salt as it depletes.
There is a movement going on and it may work where we may be able to buy it in a supermasrket again in the near future. Unpasteurized milk is much healthier, taste better and makes the best cheese.
We did not culture our cheese. It was milk, rennet and vinegar only.
When you culture your curd, all you need to do is take a ph and tha tells you whemn it's ripe.
Uncultured curd makes a better Mozz but you have to ripen the curd ( and it could take a week or more in some cases).
My solution to the milk situation is for every neighborhood to have a cow. Then consumers can decide if they want to pasteurize. That way if the infrastructure breaks down (due perhaps ;to the dollar losing its reserve status) everyone can still get milk. In addition people will come to see cows as individuals rather than as factory units.
Great video, thank you for posting, I just had a question about the type of milk you use, can it be store bought milk, long life milk or only fresh from the farm milk.
Unpasteurized farm milk is always the best( If you can get it). Mozzarella maker 44 years, winner of "The Best Of NY"( NY Times 4 years in a row 1991-1995. I now teach from dairy made curd only. My days of making 1000's of lbs of curd are over. We made it in Stockertown Penn and transported it back to little Italy in the BX where we made the mozz from the curd.That was in the late 60's.Times have changed ( for the worse). Unpasteurized milk makes the best Mozz and the FDA are idiots .
The group is Guitar Romanica. I don't know the name of the Guitar player. I get so many comments on the music, so I hope they sold a lot of songs off of my video.
nice video. most of the other "makers" of mozzarela simply heat, salt, and stretch curd. that is NOT making mozzarela. any idiota can heat curd. thanks for a great vid.
this video rocks...I wasted a gallon of milk using this stupid low sodium recipe. The directions called for a bunch of stuff that I couldn't locate anywhere. Long story short, I wound up burning my hands and made paneer. How much rennet to a gallon of milk?
Needs better pacing, your a little fast at point so we had to go back and pause to read the text. Also needs clearer text font. Its hard to read at points.
"The Deerhunter" or Drazen's,"City of Fashions", all good, and all old school. I see you use tumeric. That also works very well to ease bruised mucles and sprains. It's baciscally a tenderizer.
I have to teach my class how to make cheese, and all I have is pasteurized and homogenized, and am using it to make your new invention, so you should be happy to know a class full of kids will be learning how to make ricotta and anuttama :)
Unfortunately they used an enzyme found in the stomach lining of a calf's stomach. I don't eat animals, so the fungal microbe is a better choice. My reference books say that an extract of certain plants such as nettle and bedstraw will also coagulate milk. I haven't been able to make them work, however.
No, the buttermilk (or yogurt) are basically a bacteria that multiply to give the cheese its flavor and consistency. Lemon or lime juice will curdle milk if you get it hot enough, but the purpose of the buttermilk is not to curdle, but rather to give flavor. The rennet is what makes the milk solids coagulate.
the reason your store bought milk did not curdle properly is because you used a high temperature pasteurized milk. you need to use milk that's pasteurized at a lower temperature like 65-75c for 30-15 minutes respectively. the high heat pasteurization methods destroy the milk and really it becomes more like flavored water at that point than real milk..!
Unfortunately here in the US, milk is not labeled with the pasteurization information. It did solidify, however, but fell apart when it was cut. I'm thinking that the problem is the homogenization which destroys the fat globules. As soon as I have access to milk from my own cow (she is calving in Nov.), I'll experiment with pasteurization. Thanks for your comment!
hey anuttama, don't worry about homogeonization. trust me - it's the pasteurization, it does exactly what you're describing. i had problems with it myself and then i realized i was trying to use UHT milk. if you look on some cheese forums you might be able to discover which dairy brands don't use UHT in their milk. alternatively you can actually call the dairy offices and ask - they will be happy to tell you if they have any non HT and UHT products. give it a shot :)
PH balance is KEY in Mozzarella, I've seen recipes that say 5.3, 5.4, & 5.6 - so it does need to be in that range. I believe you over-ripened the curd. The curd will break apart if it's over acidic. Ph strips in the range from 4.0 - 6.? are available for a couple bucks at any homebrewery supply store. Thanks for the great video!
I will take your advice and get some ph paper. However I'm sure that the homogenized milk interfered with the rennet action because I've made cheese so many times with unhomogenized milk and am familiar with the range of qualities depending on the amount of rennet, length of curing before the rennet is added, etc. In my experiment with the homogenized milk I only let it culture for less than 20 minutes before adding the rennet and cut the curd after one hour. It disintegrated.
We now have a new calf and a fresh cow, so good bye store bought milk! Check out the calf birth video I posted last week. It's a little gross, but has a happy ending.
@anuttama your milk's problems are with Ultra High Temperature Pasteurization, I would bet a hundred bucks on it. That's exactly what happens to UHT milk when treated with rennet. The UHT pasteurization process breaks the proteins that allow milk to coagulate when treated with rennet. You need to find a milk supplier that pasteurizes at 66c for 30mins or 74c for 15mins. Or raw milk. Other methods will make cheese making with rennet impossible.
Well I was having ethical problems with buying milk supplied by the dairy industry. So now I've got the Museum cow until March and our heifer, Dhana will be calving in January. So hopefully I'll never have to buy store bought milk again. Food in general has become so questionable that we now grow most of what we eat. By next year, we hope to be almost totally self reliant.
Apparently if the store bought milk is pasteurized at a high temperature the curd will not hold together well enough to make mozzarella. In addition, modern dairies treat their cows in an impersonal and inhumane manner, so I recommend getting milk from someone who treats cows as family members. Good luck!
Sorry, my bad. I just posted new (March 2009) notes about my experience with finally trying this with store bought milk. The cheese that I made tastes great, but it isn't mozzarella. Yes it was something like cottage cheese although I didn't do the hot water process (my test indicated it wouldn't melt). I put mine in the food processor for a smooth, delicious cheese. I'm going to experiment with using more rennet next time.
@Rustieru Apparently more and more milk these days is ultra pasteruized. The fact that it has been super heated isn't on the label, so you could try switching brands. I use untreated milk from my cow, so I don't have that problem. Additionally I've been told that if you add calcium chloride tablets it works better, but still won't help if the milk has been super heat treated. Good luck and dont give up. I've had zillions of failures.
If you use something sour such as lemon juice, yogurt or citric acid to curdle the milk, the resulting cheese won't melt. You will also need to heat the milk to near boiling (I bring it to a full boil) before you add the lemon juice. The result is called panir and is delicious, especially cut into chunks and sauteed in butter with salt, pepper, asofoetida and turmeric.
ancoequipment com
double92134 1 month ago
Gayest music ever..
sinagog 3 months ago
Why does this seem gross to me?
mts2457 3 months ago
I can't get this to work, the cheese just keeps crumbling
TheDeviantGamer 3 months ago
how much is 'some buttermilk" ??
commonsensible1 3 months ago
@commonsensible1 about a half cup
UFOENGINE 3 months ago
Very Nice! You were born to make mozzarella:) Love the music
777SEER 4 months ago
I'm assuming your temperatures are in Fahrenheit, otherwise, I'm about to make some really hot milk!
feyodic 4 months ago
Wow! What a great video! I really love it! The music was perfect - it exemplified the beauty of the process...you so rock!
cheffrankmiller 4 months ago
Don't throw the whey away! You should use it in place of water when you're making bread.
Also, cutting the cheese looks like quite a bit of work, is the curd soft enough to just use a wire cooling rack (the ones that you put cookies on when they come out the oven) to cut it?
piggear 5 months ago
@piggear Thanks for the tip! I will try that!
Discernaoftruth 4 months ago
Tanks TaterGumfries, I'll try and let you know!
Rustieru 6 months ago
HELP, please - I managed okay up to the stretching a lump. Made the curds left them overnight. In the morning I trie to stetch a lump - it would not. What do I do? I have cttage cheese!
Rustieru 7 months ago
@Rustieru Heat it in the microwave on high for 1 minute. Keep heating a little (30 sec0onds) at a time until it becomes stretchy, then knead it.
TaterGumfries 6 months ago
can you use the regular milk that you buy from the store to do this, or does "fresh" mean "right from the cow's udder"?
1156511 7 months ago
Whey is a complete protein lush with amino acids. Please do not discard whey without looking on the net to find all the wonderful uses for it. You can use it in place of water in just about any bread recipe or other baked goods. Season your whey with garlic or other spices and use it as a marinade for meat. This works especially well with frozen meats. The enzymes tenderize and will help bring out the flavor. There's lots more - Google it and check it out.
sqqqsme 7 months ago
very cool, and nice music! what's the music called please?
sunqi865 7 months ago
@sunqi865 Did you find out who is plaing the guitar?
louhi1212 7 months ago
@louhi1212 no who?
sunqi865 7 months ago
@louhi1212 It's Guitar Romantica playing Europa. Available through itunes or their website listed with the video info.
anuttama 7 months ago
@sunqi865 It's Europa from Guitar Romantica available from itunes. The artists kindly gave me permission to use it after it had been on my video for some time. Apparently I'd been steering customers to itunes and they appreciate the business:)
anuttama 7 months ago
@sunqi865 it sounds very similar to the music playing to a beautiful song called magdalena by a croatian singer called oliver dragojevic. look it up :)
recruitmentch 4 months ago
@sunqi865 Hey thanks for the Compliment, Europa is the music by Carlos Santana, played by Guitar Romantica Duo, Thanks for listening, Andres of Guitar Romantica :) And thank you again anuttama for including our arrangement of a Great tune in your video !!.... Have Fun
guitarrasco 1 week ago
wow this makes me wana try..u made it seems so easy sumhow but im sure it aint lol...by the way,how many grams of cheese did u get from this bowl of milk ?? i wana open my pizza shop sooon and mozarella seems so expensive where i live...if its cheaper to make it myself,i will ;) xx hit back plz and thanks a lot for the vid xx
massiveattack786 7 months ago
@massiveattack786 With my cow's milk I get about a kilo of mozzarella from 8 liters of milk. I also get almost a half kilo of ricotta as a by-product of the mozzarella. But I don't think you can make it from pasteurized milk, particularly if it is pasteurized at high temps. Good luck!
anuttama 7 months ago
Other people add lemon juice or citric acid to lwoer ph, i guess the buttermilk serves this purpose, can you tellme if buttermilk changes the flavour in any way?
westislandkev 8 months ago
@westislandkev yes, I think that buttermilk give more dimension to the flavor of mozzarella. Buttermilk is called a mesophilc culture meaning that it cultures best at room temperature. You could also use yogurt, a thermophilic culture that cultures best at warmer temperatures, but you might have to wait longer to get the right ph.
anuttama 8 months ago
wow very cool
acidwarp514 8 months ago
fond's so difficult to read :/
menghazard 8 months ago
this is honestly the best video on youtube for making mozzarella, good job You
ZachHwee 8 months ago
nice music so rooooomaaantic
klamata88 9 months ago
Are the temperatures Celsius or Fahrenheit?
huweybaby 10 months ago
my cheese didnt melt together when I put it in hot water, what di d I do wrong? It was curds, bu they wouldn't melt together and stretch, just crumbled!
dig2dye 10 months ago
@dig2dye I had the same thing happen to my 2nd try. I think My mixture was too acidic. I'll let the expert tell you though.
jhuang916 10 months ago
@dig2dye I had the same thing happen to my 2nd try. I think My mixture was too acidic. I'll let the expert tell you though. Alternatively it can be put int he microwave 30 seconds at a time instead of water to reach the proper mozzarella temperature
jhuang916 10 months ago
lól_i_féEl_sÖ_lOÑêlY_töDÁy
BabiayKeishaaa302 11 months ago
How is the whey drained?? Using cheese cloth etc??
juhaty 1 year ago
@MrHarry46
You've got a garbage mouth...
rrgolden1 1 year ago
@rrgolden1 youve got a really thin skin
MrHarry46 1 year ago
Can you make string cheese by doing this?
Machomon848 1 year ago
@Machomon848 Yes, you can make all kinds of shapes other than "lumps". If you pull the melted cheese and fold it back on itself several times and then put it in the cold water in logs, you have string cheese. Or you could make knots or pretzels. Cheese is fun.
anuttama 1 year ago
@anuttama what do you do if you dont have the rennet??
halfmumi 11 months ago
@halfmumi and buttermilk?
innovatorization 11 months ago
@innovatorization sorry,what is buttermilk? Adding normal butter you mean?
halfmumi 11 months ago
@halfmumi its ummm,i dunno what it is,i dont have it here in Malaysia
innovatorization 11 months ago
is the rennet added after the hour or at the same time as the buttermilk?
videoMC2010 1 year ago
@videoMC2010 I usually add the rennet after letting the buttermilk culture in the milk for at least 20 minutes. Although I've yet to have the milk refuse to gel with the rennet, it does require the ph to be lower than fresh milk (more sour) in order to gel.
anuttama 1 year ago
is cheese bad or good for you i think small amounts once in a while are fine.
Mrswhugy 1 year ago
@Mrswhugy It's just like eating glue....only it tastes better.
vineyardedge 1 year ago
Is the cheese sour?or like a mild flavor? I get my milk fresh from a farm every week so maybe the cheese will be a little bit sour right wich is good so thank you so much for shareing this recipie good luck in the kitchen.
Mrswhugy 1 year ago
Beautiful and thanks for sharing, We can all appreciate the difficulty you had to film AND work your cheese both at the same time and you did great. Thanks for sharing . . oh, one problem . . that first test "lump" of curd you said to set aside to proof . . my dog ATE it !! L0L
kemptonjones 1 year ago
You make this look so gross
Graphicspittz187 1 year ago
do you have to have real milk
tehshadow23 1 year ago
@tehshadow23 I've heard that you can make ok cheese by adding calcium carbonate tablets to store "milk".
anuttama 1 year ago
just wondering after it sits for 24 hours is it good to go
tehshadow23 1 year ago
@tehshadow23 No, 24 hours is way too long. Lately mine seems ready for finishing after about 6 hours, but it can take 8-10 depending on the strength of your culture and the temperature where it is sitting. You might be able to let it stay in the fridge for 24 hours or more and it will still melt. I haven't tried that, though.
anuttama 1 year ago
looking forward to trying your method, i am very hopeful, i love you music also, very nice
shadylady2271 1 year ago
i found your video and we will be trying out your method, i am very hopeful, and i loved the music, that was wonderful
shadylady2271 1 year ago
Are temperatures Fahrenheit or Celsius?
I will assume Fahrenheit since you mentioned "room temperature" in the comment reply below.
I am trying with fresh goat's milk, will report back my results tomorrow.
Hoping for nice stringy results as in the video.
RatkoUSA 1 year ago
@RatkoUSA Came out like cream cheese so re-melted it two more times followed by straining through cheese cloth, resulting product was like Feta cheese.
RatkoUSA 1 year ago
@RatkoUSA I've noticed that if you let it culture too long that it doesn't melt properly. Sometimes it is done culturing after 4-6 hours. The best thing is to test a small amount every few hours. The speed is dependent on the strength of the culture and the temperature.
anuttama 1 year ago
@anuttama Thanks for the tip. I'm trying it again (shorter culture time this time)
RatkoUSA 1 year ago
hah this is like making crack
lilcloc1 1 year ago
incredible... but i've tried twice and i couldn't get that strechy texture, i made a very good cream cheese dough
jeminardi 1 year ago
YOU ARE MY HERO! I have epicly failed mozz twice now, never tryed it like this! THANKS SOOO MUCH!!!
Thehowtogrowguy 1 year ago
Very cool! I've been wanting to try cheese-making at home. This video is helpful!
mamallama 1 year ago
how much rennet? same with non vegetarian rennet? What strength of rennet?
Thanks.
comama20 1 year ago
looks great!
what type of milk did you use in this video? store bought pasteurized or raw milk?
Can i use vinegar instead? and whole milk from groceries?
gatoeighteen 1 year ago
@gatoeighteen It is best to use raw, unpasteurized milk. Apparently if you you have to use grocery store milk, it will work if you add calcium carbonate tablets. But I haven't tried that. It didn't work when I tried it using store milk and no tablets. I don't use vinegar in cheese making because I prefer the taste of cultured milk products. You probably could use vinegar if you are in a hurry, however.
anuttama 1 year ago
This has been flagged as spam show
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keevarbeeil 1 year ago
What type of culture was used????? Whare can I find It in the state of CA????? Any info. will be a great help thanks.
lightningvolt127 1 year ago
@lightningvolt127 I use store bought cultured "buttermilk" (it isn't actually buttermilk, but rather cultured milk.) The bacteria in this type of culture multiplies best at room temperature, as opposed to yogurt cultures that culture best at about 101 degrees.
anuttama 1 year ago
This video is very helpful however I have a really hard time reading the text. Some of the captions are too brief and this font is definately not meant for the screen. Do you think you could repost with longer captions and a sans serif screen font (i.e. Verdana)? A video of this type is highly valuable for an aspiring cheese maker like myself. It would be a shame not to make it accessible.
noisyflowers 1 year ago
@noisyflowers I'm a cheese maker too. I make hispanic style cheeses.
lightningvolt127 1 year ago
@noisyflowers Thank you for your compliments. I have just got set up with a camera/computer that works, so perhaps I'll do a new cheese video. This was one of my first efforts and the movie making software didn't have good caption options, but you are right, there are more readable fonts.
anuttama 1 year ago
refolding of proteins.
tofusauce 2 years ago
Hai Fato Una Skifetsa
DSAEY 2 years ago
why Santana? How bout' some italian music...
RushOrbit 2 years ago
Bravo - Браво!! Congratulation !!! Can you sand more inf. on my e mail . I want to try . Thanks . God blass you. Greetings from Macedonia
BKimoski 2 years ago
anuttama: when you add acid, you *lower* the pH, not raise it.
asicign 2 years ago
Ha! You got me there. It becomes more acidic (lower ph) the longer the bacteria are able to multiply. I don't "add" acid, such as citric acid because letting the starter multiply adds more flavor.
anuttama 2 years ago
I'm going to make my first ever mozzarella tomorrow. I've got a pH meter, so I was going to make sure the curd is at pH 5 before proceeding.
asicign 2 years ago
It looks absolutely delicious, could you please tell me where i could find the quantities and must one use vegetable rennet? or would a liquid rennet do? also can one use fresh unpasteurized milk or would that cause a problem? I would love to try my hand at this, could you please help?
skollie007 2 years ago
I like vegetarian rennet because the other rennet comes from the intestine lining of a dead animal. The vegetarian rennet that I use is liquid although vegetarian rennet is available in tablet form. Good luck!
anuttama 2 years ago
@anuttama vegetarian rennet? Where are they sold??? Thanks!
lightningvolt127 1 year ago
@lightningvolt127 You can google glengarry cheesemaking, Their prices are very reasonable and they're helpful people. You can use either active yogurt culture or buttermilk culture. I like buttermilk because it multiplies fastest at room temperature. Use about 1/4 cup active cultured buttermilk per gallon of raw milk. If you use regular store milk, you also have to add some calcium carbonate tablets. Never tried doing that, however.
anuttama 1 year ago
try putting the camera on a tripod or overhead next time ....free up both your hands
ok vid otherwise
MrHarry46 2 years ago
Just to Clarify, Yes the Song is originally from Carlos Santana, Europa, the performance in this video is from Guitar Romantica. This song was also covered by Gato B. sax player. Andres of Guitar Romantica. Thanks for the post again,
guitarrasco 2 years ago
looks hard
loopper9 2 years ago
what is the role of the butter milk? some people use citric acid, u ve never mention about it....can you explain please....
jihadabisamra 2 years ago
You need to raise the ph of the milk in order to make mozzarella, so some people use citric acid to quickly raise the ph. I add the buttermilk and as the bacteria in the buttermilk multiply over the course of 8-12 hours, the ph raises. It gives the final product more of a developed flavor than the citric acid method. But it is personal preference.
anuttama 2 years ago
With italian in the kitchen
janborrowitz 2 years ago
That looks absalouty Delicious! That would go nice on a home made Pizza!
MOZZWIGAN 2 years ago
If you want to get a good curdle with Homogenized milk you MUST get the acid right. I've used lemon juice then rennet.. it works everytime so far. If you are using pasteurized/homogenized milk then buy a small container of whipping cream - this will give the milk the Lipaise it needs to turn into Mozz.. Only by adding heavy cream will you get it back. Real or Fesh milk doesnt require this tho. I've usually hung my curds and let them drip dry overnight. I'm not in a hurry, it works great.
TheSwabbie 2 years ago
Please tell me what cd you used? I'm a musician. I need to know!!!!!!!
007gumshoe 2 years ago
It is Europa by Guitar Romanitica available through itunes or through the link in the info section of this video.
anuttama 2 years ago
Excellent and informational. But you need a tripod, dear.
bhf108 2 years ago
very well done and clear directions, only thing is that the words on the screen werent on for long enough.
walruscoocoocachu26 2 years ago
Best video I've seen!
flitteringfloozie 2 years ago
Thank you! I'm suspecting that you're biased, however since you're my sister.
anuttama 2 years ago
Do they have kosher rennet?
If they do, where can i buy it and will it make mozzarella?
TheRowdyTiger 2 years ago
Disregard that comment, didn't know they had vegetarian rennet. I Should've watched the full video first instead of skipping :p sorry
TheRowdyTiger 2 years ago
youcould use lemon juice instead
littlemissmusic2 2 years ago
No, lemon juice will not curdle milk when it is relatively cool. Sometimes you do need to raise the ph so that the rennet will gel the milk and if you're in a hurry, you could substitute lemon juice for the culture (yogurt or buttermilk). Then you wouldn't have to leave the curds overnight. However you won't get the same flavor. You can use lemon juice to make panir by boiling the milk and adding lemon juice. But that is a different cheese.
anuttama 2 years ago
Things didn't work, here's what I did
1. heat milk (store bought 2%)
2. added calcium chloride
3. added buttermilk culture
4. took off heat and let sit 1 hour
5. stirred in milk lipase powder then rennet
6. Let sit for 3 hours
and the result... I still have a pot of milk.... any thoughts?
thanks
whitbyrudie 2 years ago
The critical conditions are that you have some live bugs (buttermilk) in the milk and that the milk is the right temp when you add the rennet. It is possible that you killed the bugs by getting the milk too hot. It is also possible that the milk was too hot or too cold for the rennet to do its thing. I've found that 85-90 degrees is the right temperature. Please don't be discouraged. I've had so many failures, but each one taught me something.
anuttama 2 years ago
Where can I purchase vegetable rennet?
AnnettRN 2 years ago
I bought mine from Glengarry cheese which you can google under cheese making supplies. It lasts a long time (years) but does become weaker as time passes.
anuttama 2 years ago
what is the name of this song? I really like it.
lxtro2 2 years ago
It is Europa by Guitar Romanica available on iTunes. I like it too.
anuttama 2 years ago
It's a song from Carlos Santana. The title is Europe
anyuci1959 2 years ago
Actually this song is played by Guitar Romanitca and is available from itunes.
anuttama 2 years ago
sits in brine for 12-24hrs in the fridge , after that take it out and wrap it up and store it back in the fridge
rollingoldchild 2 years ago
What is the difference between real mozzarella cheese & imitation mozzarella cheese?.
I remember a guy telling me that Domino's pizza uses real mozzarella while Little Caesar uses imitation. How can someone tell?.
argent2020 2 years ago
Real mozzarella is made with buffalo milk. I don't think Domino's uses it:)
anuttama 2 years ago
In deed. Mozzarella di Bufala (Water Buffalo).
But there's also Mozzarella fior di latte which I think is the Mozzarella Domino's Pizza advertise.
The best pizza I've ever ate was in Argentina, specially when adding fainá.
Domino's, Papa Johns, etc = Suck
argent2020 2 years ago
i sent you a message i hope u recieved it
Hosedinho 2 years ago
Do you keep it the salt water until you want to us it? How long will it keep for?
rathbonephilip 2 years ago
In the time since I made this video, I've changed my protocol and no longer soak the balls. If you do soak, the amount of salt in the solution will preserve the brine for a long time (maybe months) especially if kept in the fridge. If you see any mold, or if it tastes "off" then make a new batch.
anuttama 2 years ago
since feta can stay stored in its own brine, this cheese should be able to as well.
itsbeadyeyes 2 years ago
Not so. They are two different cheeses. Mozzarella is a member of the "pasta filata" group of cheeses which includes cheeses such as string cheese, pizza cheese and even slicing provolone for sandwiches and many more. ( more to come).
carm4765 2 years ago
The salt brine must be supersaterated which means no more salt can dissolve in the solution. This is done by pouring as much salt as it takes to leave an inch of salt remaining on the bottom of your salt tank. You also add boiling water to make the solution( boiling water melts the salt 100 times better) then you have a real brine( after it cools). This brine is antiseptic and can be kept for years out of the fridge as long as you skim it and add salt as it depletes.
carm4765 2 years ago
There is a movement going on and it may work where we may be able to buy it in a supermasrket again in the near future. Unpasteurized milk is much healthier, taste better and makes the best cheese.
We did not culture our cheese. It was milk, rennet and vinegar only.
When you culture your curd, all you need to do is take a ph and tha tells you whemn it's ripe.
Uncultured curd makes a better Mozz but you have to ripen the curd ( and it could take a week or more in some cases).
carm4765 2 years ago
My solution to the milk situation is for every neighborhood to have a cow. Then consumers can decide if they want to pasteurize. That way if the infrastructure breaks down (due perhaps ;to the dollar losing its reserve status) everyone can still get milk. In addition people will come to see cows as individuals rather than as factory units.
anuttama 2 years ago
Great video, thank you for posting, I just had a question about the type of milk you use, can it be store bought milk, long life milk or only fresh from the farm milk.
97grad 2 years ago
Unpasteurized farm milk is always the best( If you can get it). Mozzarella maker 44 years, winner of "The Best Of NY"( NY Times 4 years in a row 1991-1995. I now teach from dairy made curd only. My days of making 1000's of lbs of curd are over. We made it in Stockertown Penn and transported it back to little Italy in the BX where we made the mozz from the curd.That was in the late 60's.Times have changed ( for the worse). Unpasteurized milk makes the best Mozz and the FDA are idiots .
carm4765 2 years ago
mm great vid i'm wanting to make my own cheese now looks tasty
xilverfish 2 years ago
Great video.
Man, all this time i've been buying Mozzarella for about 4-6 bucks a ball and now I know how to make my own for far cheaper.
iwatcher69 2 years ago
mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
MOZZWIGAN 2 years ago
Great video and is that Jack Jezzro on the guitar? Thanks.
veggiemon1 2 years ago
The group is Guitar Romanica. I don't know the name of the Guitar player. I get so many comments on the music, so I hope they sold a lot of songs off of my video.
anuttama 2 years ago
nice video. most of the other "makers" of mozzarela simply heat, salt, and stretch curd. that is NOT making mozzarela. any idiota can heat curd. thanks for a great vid.
tavolo22 2 years ago
this video rocks...I wasted a gallon of milk using this stupid low sodium recipe. The directions called for a bunch of stuff that I couldn't locate anywhere. Long story short, I wound up burning my hands and made paneer. How much rennet to a gallon of milk?
rgram2000 2 years ago
DarthSutekh is right
KidKabala 2 years ago
Needs better pacing, your a little fast at point so we had to go back and pause to read the text. Also needs clearer text font. Its hard to read at points.
DarthSutekh 2 years ago 2
This has been flagged as spam show
if any1 wants me to subscribe to them just send me a friend request
FcorruptGov 2 years ago
the music sounds like something from
"The Deerhunter" or Drazen's,"City of Fashions", all good, and all old school. I see you use tumeric. That also works very well to ease bruised mucles and sprains. It's baciscally a tenderizer.
jws54 2 years ago
I have to teach my class how to make cheese, and all I have is pasteurized and homogenized, and am using it to make your new invention, so you should be happy to know a class full of kids will be learning how to make ricotta and anuttama :)
baamrifle 2 years ago
Wow! I'll be famous:) Write and let me know how it came out and how the class liked it.
anuttama 2 years ago
What is the name of the artist of the music in the background?
bbc925 2 years ago
The music is Europa by Guitar Romanica.
anuttama 2 years ago
@bbc925 Hi, the artists in this video background music is a HOT guitar duo, called GUITAR ROMANTICA,
guitarrasco 1 year ago
Why feed the whey to the dogs? You can make bread with it.
LadyWeasel 2 years ago
Yes, and soup stock. On the side bar is a recipe for ricotta, too.
anuttama 2 years ago
Because the digs LOVE it!!!
muurtalo 2 years ago
So how do you make traditional mozzarella? I mean,Italians in like 500AD didn't have rennet enzymes at their market...
TheSlov 2 years ago
Unfortunately they used an enzyme found in the stomach lining of a calf's stomach. I don't eat animals, so the fungal microbe is a better choice. My reference books say that an extract of certain plants such as nettle and bedstraw will also coagulate milk. I haven't been able to make them work, however.
anuttama 2 years ago
I tried lemon or lime juice for a sort of tart cheese for pasta dishes. It worked well for me.
HailDarkLord 2 years ago
lemon or l ime juice instead of the buttermilk?
rgram2000 2 years ago
No, the buttermilk (or yogurt) are basically a bacteria that multiply to give the cheese its flavor and consistency. Lemon or lime juice will curdle milk if you get it hot enough, but the purpose of the buttermilk is not to curdle, but rather to give flavor. The rennet is what makes the milk solids coagulate.
anuttama 2 years ago
This comment has received too many negative votes show
youve been eating your crack gtfo off your crack.. myne! crack! fool
Ioveyah 2 years ago
the reason your store bought milk did not curdle properly is because you used a high temperature pasteurized milk. you need to use milk that's pasteurized at a lower temperature like 65-75c for 30-15 minutes respectively. the high heat pasteurization methods destroy the milk and really it becomes more like flavored water at that point than real milk..!
itsumonihon 2 years ago
Unfortunately here in the US, milk is not labeled with the pasteurization information. It did solidify, however, but fell apart when it was cut. I'm thinking that the problem is the homogenization which destroys the fat globules. As soon as I have access to milk from my own cow (she is calving in Nov.), I'll experiment with pasteurization. Thanks for your comment!
anuttama 2 years ago
hey anuttama, don't worry about homogeonization. trust me - it's the pasteurization, it does exactly what you're describing. i had problems with it myself and then i realized i was trying to use UHT milk. if you look on some cheese forums you might be able to discover which dairy brands don't use UHT in their milk. alternatively you can actually call the dairy offices and ask - they will be happy to tell you if they have any non HT and UHT products. give it a shot :)
itsumonihon 2 years ago
PH balance is KEY in Mozzarella, I've seen recipes that say 5.3, 5.4, & 5.6 - so it does need to be in that range. I believe you over-ripened the curd. The curd will break apart if it's over acidic. Ph strips in the range from 4.0 - 6.? are available for a couple bucks at any homebrewery supply store. Thanks for the great video!
dejae1995 2 years ago
I will take your advice and get some ph paper. However I'm sure that the homogenized milk interfered with the rennet action because I've made cheese so many times with unhomogenized milk and am familiar with the range of qualities depending on the amount of rennet, length of curing before the rennet is added, etc. In my experiment with the homogenized milk I only let it culture for less than 20 minutes before adding the rennet and cut the curd after one hour. It disintegrated.
anuttama 2 years ago
We now have a new calf and a fresh cow, so good bye store bought milk! Check out the calf birth video I posted last week. It's a little gross, but has a happy ending.
anuttama 2 years ago
@anuttama your milk's problems are with Ultra High Temperature Pasteurization, I would bet a hundred bucks on it. That's exactly what happens to UHT milk when treated with rennet. The UHT pasteurization process breaks the proteins that allow milk to coagulate when treated with rennet. You need to find a milk supplier that pasteurizes at 66c for 30mins or 74c for 15mins. Or raw milk. Other methods will make cheese making with rennet impossible.
itsumonihon 2 years ago
Well I was having ethical problems with buying milk supplied by the dairy industry. So now I've got the Museum cow until March and our heifer, Dhana will be calving in January. So hopefully I'll never have to buy store bought milk again. Food in general has become so questionable that we now grow most of what we eat. By next year, we hope to be almost totally self reliant.
anuttama 2 years ago
What are the disadvantages of useing store bought milk?
maslabud 2 years ago
Apparently if the store bought milk is pasteurized at a high temperature the curd will not hold together well enough to make mozzarella. In addition, modern dairies treat their cows in an impersonal and inhumane manner, so I recommend getting milk from someone who treats cows as family members. Good luck!
anuttama 2 years ago
Awesome video, thanks for sharing!
EbolaV1rus 2 years ago
I tried twice and failed both.
Mine was like cottage cheese.
And it wasn't stretched like yours.
I followed your video.
What do you think the problem is?
kkj7024 3 years ago
Sorry, my bad. I just posted new (March 2009) notes about my experience with finally trying this with store bought milk. The cheese that I made tastes great, but it isn't mozzarella. Yes it was something like cottage cheese although I didn't do the hot water process (my test indicated it wouldn't melt). I put mine in the food processor for a smooth, delicious cheese. I'm going to experiment with using more rennet next time.
anuttama 2 years ago
The problem is probably that it was homogenized. Doesn't work to make mozzarella in my experience.
Paulustrious 2 years ago
Mine was exactly the same - did you fnd the solution? -rty
Rustieru 7 months ago
Mine was exactly the same - did you fnd the solution? -rty
Rustieru 7 months ago
@Rustieru Apparently more and more milk these days is ultra pasteruized. The fact that it has been super heated isn't on the label, so you could try switching brands. I use untreated milk from my cow, so I don't have that problem. Additionally I've been told that if you add calcium chloride tablets it works better, but still won't help if the milk has been super heat treated. Good luck and dont give up. I've had zillions of failures.
anuttama 7 months ago
I've read that people say rennet is not needed to make mozzarella cheese.
Are they wrong? I wanted to make
some for homemade pizza. I knowI
need citric acid.
b33133rice 3 years ago
If you use something sour such as lemon juice, yogurt or citric acid to curdle the milk, the resulting cheese won't melt. You will also need to heat the milk to near boiling (I bring it to a full boil) before you add the lemon juice. The result is called panir and is delicious, especially cut into chunks and sauteed in butter with salt, pepper, asofoetida and turmeric.
anuttama 3 years ago
Someone had told me that orange juice would work for the citric acid, and vinegar in place of the rennet. That didn't work at all.
I have some rennet coming by mail order, and I have some citric acid waiting. I'll try agian when I get the rennet.
b33133rice 3 years ago
the music is ???????
ho12mo 3 years ago