Alessandro Thanks you all for your comments on this blog. He is also very excited to announce that an other video will be coming up soon with more and new details on the Process of the Mozzarella and....RICOTTA!!!!!! SO THAT THE PEOPLE THAT ARE NOW SMOOTH WITH THE MOZARELLA PROCESS CAN APPREHEND A COMPLETELY NEW PROCESS IN CHEESE MAKING!!!!!! so stick around and enjoy distance learing.
Thank you for the video! I was looking for the traditional method. I didn't want to use citric acid or the microwave. May I ask what cultures you use? Mesophilic since you add it at 37 C? Does the pH change very quickly? I read that the cheese won't be right if it is too acidic or not acidic enough.
I use thermophilic culture ST071 Sacco, as thermophilic culture are thermo resistant and they grow best between 34 and 45 C. Mesophilic instead grow best between 24 and 32 C.
The Ph does change quickly only towards the end so when the Ph hits 5.7 - 5.5 it will change quickly. Well the acidity (it should be between 5.0 and 4.9) is relevant only until a certain extent: the important thing is to have experience on the "Saggio di filatura" the time where the mozzarella is tested for its stretching properties. The stretch has to be at least 1 m long with a 5-10 gram piece of curd.
Salve, il signor Alessandro solitamente non risponde a domande su questo blog. Io sono il Suo segretario, e Manager Nunzio Motta. Ho già parlato con Alessandro ma siccome siamo ormai una piccola azienda molto occupata non le abbiamo potuto rispondere subito. dobbiamo ancora considerare la sua offerta, Le parleremo in seguito.
Yeah, go Australia
powmful 2 months ago
Yeah, go Australia
powmful 2 months ago
Yeah, go Australia
powmful 2 months ago
Great Video!
JWolfy76 2 months ago
Alessandro Thanks you all for your comments on this blog. He is also very excited to announce that an other video will be coming up soon with more and new details on the Process of the Mozzarella and....RICOTTA!!!!!! SO THAT THE PEOPLE THAT ARE NOW SMOOTH WITH THE MOZARELLA PROCESS CAN APPREHEND A COMPLETELY NEW PROCESS IN CHEESE MAKING!!!!!! so stick around and enjoy distance learing.
Regards
famigliamotta 1 month ago
Wonderful video! I do have two questions for you.
1. What is your brine solution made of?
2. Do you just mold the cheese after adding the hot water or do you stretch it?
Thank you. :-)
clmason33172 3 months ago
@clmason33172
Brine is made of water, salt and a bit of citric acid
famigliamotta 2 months ago
@clmason33172 2. you need to stretch the cheese after adding hot water.
famigliamotta 2 months ago 2
@famigliamotta Thank you! Wonderful video!
clmason33172 2 months ago
Is there a specific type of culture you use? and What is the ratio of water to salt for your brine? BTW nice video. :)
spacemann85 3 months ago
The
famigliamotta 1 month ago
Hi, The culture that Alessandro uses is ST071 Saccom plus the water used is plain Tap water
Thanx for your Comments Alessandro extremely appreciates this
famigliamotta 1 month ago
where do u get fresh buffalo milk in USA?
mvinci145 4 months ago
@mvinci145
Sorry I am in Australia, you have to find yourself.
Good Luck!
famigliamotta 3 months ago
Thank you for the video! I was looking for the traditional method. I didn't want to use citric acid or the microwave. May I ask what cultures you use? Mesophilic since you add it at 37 C? Does the pH change very quickly? I read that the cheese won't be right if it is too acidic or not acidic enough.
houlyn 4 months ago
@houlyn
I use thermophilic culture ST071 Sacco, as thermophilic culture are thermo resistant and they grow best between 34 and 45 C. Mesophilic instead grow best between 24 and 32 C.
famigliamotta 3 months ago
@houlyn
The Ph does change quickly only towards the end so when the Ph hits 5.7 - 5.5 it will change quickly. Well the acidity (it should be between 5.0 and 4.9) is relevant only until a certain extent: the important thing is to have experience on the "Saggio di filatura" the time where the mozzarella is tested for its stretching properties. The stretch has to be at least 1 m long with a 5-10 gram piece of curd.
famigliamotta 3 months ago
¿como se llama la cancion?
as the song is called?
cual es el nombre cancion?
qual è il nome della canzone?
la canzone si chiama?
harm031 4 months ago
what song?
urflofit2010 4 months ago
Cool!
Is that common for most of Italians to know how to make mozzarella cheese and do it at home?
LIVELISTENLAUGHLOVE 5 months ago
@LIVELISTENLAUGHLOVE No, it is not common, but Alessandro loves cheese so much that he learned to do by himself, with very little training.
famigliamotta 4 months ago
como se llama la cancion
como se llama la cancion?
as the song is called?
harm031 5 months ago
Dont say you use buffalo milk, its definitely cows milk you are using because it yellowish in color
thanhthanh97 7 months ago
@thanhthanh97 Sorry, we source our buffalo milk from Maleny. It's so tasty and everyone is happy about that!
The colour could come from the camera.
famigliamotta 4 months ago 2
Quale parte di Italia ?? Sud ?? Io ho cugini con il nome Motta ?? Mia famiglia sono di Basilicata
MrDogmeat1 10 months ago
@MrDogmeat1 Siamo di Roma. I miei nonni sono siciliani. Per questo il cognome motta.
famigliamotta 4 months ago
What are the cultures you are using before you add the rennet?
Lengazzo 11 months ago
ciao Alessandro, dove sei locato........ io sto iniziando un allevamento di bufali per la mozzarella in florida, interessato?
ForeclosureBail 11 months ago
@ForeclosureBail Siamo Brisbane. Peccato!
famigliamotta 4 months ago
Salve, il signor Alessandro solitamente non risponde a domande su questo blog. Io sono il Suo segretario, e Manager Nunzio Motta. Ho già parlato con Alessandro ma siccome siamo ormai una piccola azienda molto occupata non le abbiamo potuto rispondere subito. dobbiamo ancora considerare la sua offerta, Le parleremo in seguito.
Cordiali Saluti
famigliamotta 1 month ago
moots-a-del!
ultrakool 11 months ago