Chef Whitney Demos Fresh Mozzarella

[sandrodream2]

American chewing gum mozzarella ^^

[44pcat]

What a DICK this gut is.

[AuntDuddie]

It's called 'ripieni di mozzarella'.

[policiasinpene]

get out your gloves!

[chefwhitney]

I believe you can ask your sundries purveyor for "no talc" gloves!

Hope this helps...

Chef Whitney

[acidwarp514]

where can i get those type of gloves stupid question but the ones i have seen have some sort of dusting on them

[N4poleone]

Mozzarella? Questa è una discreta pasta filante!!!! La mozzarella originale è prodotta solo nel sud Italia (Salerno-Caserta) 

[kishakisha17]

hi do i need to use rennet?

[ainemacdermot]

I would serve the cherry tomatoes & olives wrapped in mozzarella on freshly made bruschetta... put it under the broiler for a little time to make the cheese a very, very light golden color. Yum!

[dannettebrooks2]

loved it.

[chachagirl28]

tw.myblog.yahoo.com/chachagirl­28/article?mid=13907

[chachagirl28]

my blog is: //tw.myblog.yahoo.com/chachagi­rl28/article?mid=13907

[chachagirl28]

DEAR Mr. Whitney

I really need your advise for making mozzarella ( without rennet ) please link to my blog you will see the procedure how I made cheese.

[chefwhitney]

@chachagirl28 5 lemons/gallon of milk simmer 30 min

[chachagirl28]

In Taiwan it's hard to get raw milk either. So I used regular store milk for it. And I added yogurt instead with buttermilk (It also hard to buy ).

I just want to ask you how can I make mozzarella without rennet ? Does any method works?

[chachagirl28]

How to make mozzarella without rennet?

I have failed mozzarella twice. Tonight I did it again and have been able to separate milk with lemon juice, but the curds didn’t melt into mozzarella it just like cottage cheese. I don’t know what happened. For some reason I just don’t want to use animal rennet and its hard to get vegetable rennet . So I used lemon juice for the rennet.

[Freddan303]

@chachagirl28 Without rennet the curds will not melt into mozzarella cheese. If you are making mozzarella without the rennet component, then you are actually making indian paneer cheese. 

[chachagirl28]

How to Make mozzarella Cheese Without Rennet?

[MrBigangry]

What a fucking poser

[MrBigangry]

What a fucking poser

[chefwhitney]

for iambiggestfan - try using raw milk, it should work with vinegar or lemon juice but also look for curd, I can give you sources to buy online if you wish...good luck!

[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?

[chefwhitney]

@IAmBiggestFan

for iambiggestfan - try using raw milk, it should work with vinegar or lemon juice but also look for curd, I can give you sources to buy online if you wish...good luck!

[katy6543210]

@chefwhitney hi chefwhitney, can u pls recommend some sources to buy rennet online? heaps thanks!

[TheKellanlee]

@IAmBiggestFan austinhomebrew

[TheKellanlee]

@IAmBiggestFan austinhomebrew online has rennet for sell

[CioccolatinoSvizzero]

lol sorry but this is not mozzarella hahhahha the best mozzarella u get in italy

[scottttbutcher]

There is no difference between what he does and what they do in a mozzarella factory except on a larger scale. Vafanculo yourself moron.

[mirkodurevole]

ma questa non è mozzarella

[smidjee]

You work for a hotel right? Cause that kitchen is way too big for a small business, not to mention your god awful jacket gave it right away. The poor guy you forced to try your fresh mozz must have been chewing for hours! Fresh mozz like other kneeded items need time to rest. Not to mention if the curd was cut into smaller pieces would have been easier to work with. Anyways not a bad vid just wanted to point out some shit!

[dannettebrooks2]

@smidjee God what is wrong with you people? #1 I've tasted Chef Whitney's food and everything he makes is excellent. Hence, why he's the Executive Chef at the Beach Club for over a decade. Moron. Stop talking out of you ass.

[thecarebear36]

to all those saying that he's not a real chef because he doesn't start from scratch, GIVE THE MAN A BREAK!!!!! Buffalo milk is very difficult to come by, unless you live near a dairy farm that produces it. So it's perfectly reasonable to buy buffalo cheese curd!

[77farm]

this is so sad. i get to have real stuff everyday

[geaophelia]

Yes, one more idea is not bad. I like ideas. Who cares if he works in a restaurant. Who cares if several of these audience members leap to the conclusion that he is cooking your 20 dollar cheese. What I do care about, is that he has given me another idea. Thank you.

[katapecchia]

ma vaffanculo !!!!!non è mozzarella è una porkeria!

[janeheaven]

nasty, nasty posters!

So what if they buy the curds?

[slyguytoo]

while it depends on the establishment most likly they are some "high end" place claiming they have great fresh made mozzarella. starting from the first stage with milk to the curds is critical in how your cheese turns out. its great that they don't just buy cheese , however the difference is this method is just like following the instructions on the back of a box, it parts chef from plain old cook. its just a culinary no no especially for fine dinning, its supposed to be art first, food last.

[xxRinaBabyyxx]

are you even italian? you look irish? and thats not fresh if you buy the chesse curds, im 14 and i no how to make it better then you, cause that looks NASTY!!!!

[charlotteslim]

Music is louder than the chef...

[Drukstylz]

its so the restaurant can pretend and say they make mozarella fresh in house.

[unumbnut]

How is it fresh if you use packaged curds? If you started from milk I would be impressed. This is so much like cheating, you should just buy some packaged mozzarella. Also, the salt does not cause a "reaction"... heat does... but then again, if you were making it fresh, you would know that. Really Making Mozzarella from scratch doesn't take all that long... well then again, you are a numbnut.

[thecarebear36]

Actually, the salt does react with the curds, by further denaturing the casein proteins. if you didn't add salt, the curds wouldn't knit together to create one solid mass.

[unumbnut]

ok. I'm sorry. You obviously have never done this. If you are using processed curds or ultra pasteurized milk, you have to add calcium, not salt to make this work.  Been there, done that. Salt just makes salt curds. Calcium on the other hand makes it stronger. I add calcium to almost everything because it is overly pasteurized. I add salt if it doesn't taste right. No other time no other reason. period.

[thecarebear36]

I have, actually. and i dont add calcium, because i use raw milk. and as far as the salt rxn, i'll have to tell everyone in my dairy science class that all of our protein assays in lab came back with faulty data somehow. it's weird, even all of my food science txt books must be wrong in their dairy sections! thankyou for the clarification

[TuckermanRav]

surprised to see purchased curds.

[chefette09]

um...I like his creativity with the cherry tomatoes and the olives, but it would have been nice if you had made the cheese from SCRATCH......but its still good

[rayman2121]

if you just make the cheese from scratch its good, I'm going to make some today.

[kiankad]

Saris is right....

You should have just bought the cheese...

leave cheese making for the small/big people...

just do the cooking(you save time and money)

[AzNPr1d3P3AC3]

i don't really think you save money...

it's cheaper if you make the cheese.

[saris42]

not very "FRESH" if you are BUYING the curds!