Mozzarella Making Class

Wednesday, November 7: A Class with the Master: Mozzarella-making in the Pastosa kitchens

Category:

People & Blogs

Tags:

• staten
• island
• advance
• pastosa
• mozzarella
• class

[slyguytoo]

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

[ractac0]

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

[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

[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?

[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?

[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.

[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

[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)

[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?

[krayzgerman]

8=========D