How to Make Mozzarella Cheese

[double92134]

ullmers-dairy

[drkam6]

how can people eat dirty feet stinking rotten milk? eeww! PUKE!

[LGPhibi]

acid is added to the milk?...isn't acid supposed to be poisonous?...

[englandinacan]

@LGPhibi depends on what acid you use.

carbonic acid exists in any fizzy drink (incl beer, wines)

Phosphoric acid, citric acid are also in many fizzies.

Sherbert and baking powder use a reaction of acid (citric/tartaric) with a base (baking soda) to make bubbles of carbon dioxide.. to rise a cake, or fizz on your tongue.

Vitamin C is ascorbic acid.

Only a few are specifically harmful.. And only in large enough amounts/concentrations.

nb. acids don't "poison" you, they just burn you =D

[LGPhibi]

@englandinacan thanks for the info...

[Gonergrat]

South of Salerno there is a town called Pestum which has lots of old temples from Ancient Greece and it has amazing mozzarella. It isn't true that Buffalo milk isn't used anymore. The best mozzarella in Italy is made with Buffalo milk. One last comment: good fresh mozzarella bought in mozzarella shops in Salerno and Naples don't refrigerate it. It is kept in the milk water and is to be eaten with in a couple of days. b/c refrigeration makes the cheese rubbery. Fresh is super soft. Yumm.

[N4poleone]

Naples? Error....The original mozzarella cheese produced in Salerno

[Tonithenightowl]

I'm a tad confused about how much milk is used for the amount of enzymes. Anyone?

[neonbluen851]

um. where can i get citric acid?

[heavenlymilano]

@neonbluen851 Citric acid and rennet are different things. Rennet is an enzyme and you can buy it from a pharmacy. One brand name is Junket tablet. On the other hand, citric acid is an organic acid found in lemons and other citrus fruits. You can look find that in the spices section of any supermarket in pure crystalline form.

I had the honor of being taught by Dr. Hansen. He is an awesome teacher and researcher.

[futurhumen]

@neonbluen851 an lime or a lemon

[acmulhern]

"it is traditionally used on pizzas and to make fried cheese sticks" NO IT ISN'T! mozzarella sticks are an american thing. in italy, mozzarella is used raw in salads or on bruschetta and pizzas. if you're gonna write down facts, look them up at least!

[chachagirl28]

THANK YOU FOR YOUR ADVISE!!

[chachagirl28]

How to make Mozzarella Cheese without rennet?

[antonc81]

@chachagirl28 Can't really be done. But Rennet is easy to obtain in tablet form. The tablets will last you for ages as you only need a tiny bit, crushed up and dissolved in a little bit of water for easy mixing.

[joedude967]

Homogenized. LOL

[famigliamotta]

Mozzarella has to develop its acidity with time after adding rennet, not adding citric acid!!!

Rennet, not renin!

[shawnio]

@famigliamotta The active enzyme in rennet is called chymosin or rennin

[rangerjames73]

@shawnio And if you look for it in the store it's called Junkit.

[64s]

Interesting! Thank you for sharing it to us.

[supercooled]

Why is rennet required? IN another demonstration, they only added lemon juice to the heated milk and curds started to form and separate from the whey almost immediately.

Can someone enlighten me on the difference here?

[BeeRich33]

@supercooled You can denature proteins using a variety of methods. Rennet is an enzyme that does the same. You'll get accelerated denaturing using Rennet, and more complete. Manipulating pH alone is effective, but can change the flavour depending on what you use.

[counterfeitcoin]

Rennet FTFY.

[DJanicke]

y can't u just use vinager 4 the curd?

[Eliaziah]

you can...i tried but the taste will be bitter-sweet..it is totally different from the real renette

[itsumonihon]

@DJanicke you can't, it makes a different kind of cheese. rennet allows for coagulation at lower temperatures and also sets the milk in a way that lets you cut the curds, whereas an acid coagulant will just make the milk curdle randomly requiring a cheesecloth to give any shape. the cut of the curds is ultimately one of the biggest factors in what kind of cheese you end up with. cut the curds too small or agitate them too much and you'll get a dry cheese instead of a moist mozza.

[huwahahiya]

@itsumonihon Great thanks for details.

[vugtoon21]

good but may be better!!!

[JACKJOSS]

i know a simple way.

buy some

[tavolo22]

seems that your ingredients list is missing the quantify of milk.

[antonc81]

Rennet not "renin"

[ruskerdu]

Rennin is the name of the enzyme in rennet that curdles the milk.

[antonc81]

Indeed, yet most cheesemakers continue to use rennet not just renin, as rennet contains other important enzymes. Also the guy in the video says he's adding rennet, but the text says renin.. I was just pointing out the inconsistency.

[huwahahiya]

@antonc81 great!!

[fanimej]

Stop with that music!! Its like a gay-ass infomercial for some training equipment...

[smotherparty]

My Gay-dar was going off when that first guy started talking...

[arabiccola]

What does that mean?

[sideshow557]

@smotherparty STFU. Its about cheese not your deepseated and unrequited love for men

[MrRobusa]

@fanimej And you have knowledge of gay asses how? As far as the music is concerened... we're talking about making cheese here... ANY music playing while we watch is an improvement.

[ILTK]

Wha the hell is the point making videos that are just text? same with people making a video that's just a string of still images, it's stupid.

[MrRobusa]

@ILTK It may have taken me a year from the time you wrote your response. However, apparently you have an attention span of just one minute....at 1:01 there's a "video" of a real person discussing how they are making cheese, while the cheese is being made in the background. Here's a little tip: Pay Attention!

[futurhumen]

@ILTK did you even watch the whole video? its not just text...