Make fresh mozzarella from curd - Morgan & York on Foods of Michigan - Part 3

Sean Hartwig, store manager of Morgan & York in Ann Arbor, Michigan, shows off his dozen years of experience working with cheeses in the last of this three-part video. In this session, Sean shows how to "elongate the proteins," pulling and forming the cheese into balls. Video by Bonnie Bucqueroux of Foods of Michigan.com

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  Howto & Style

[Bonnie Bucqueroux]

We would love to know how your way differs -

[gbrandonwood]

Excellent tutorial. Well done!

[ntthnttd]

Jesus! This guy talk too damn much! It's very tiring watching this video!

[mubadala77]

è cosi buona che ha dovuto aggiungere il sale e l'olio(?) ma mangiatevela voi quella merda

If the mozzarella is so tasty, why the girl added the salt and oil(?)?

[Reuben Pacheco]

great video!!!!!

[imbooper]

Great vids, Sean is clearly a master. Thanks so much for the upload I learnt alot.

[IBOGAINE1]

Oh, and there are plenty of videos that show you HOW to stretch mozz from curd...but THIS ONE TELLS YOU WHY YOU DO IT..... absolutely the BEST. If you want to learn HOW to do it and WHY you do it, THIS is the video.

Sean, its unusual to hear someone so well spoken in the food biz, whats your background....

[IBOGAINE1]

In italy, on the appian way, EACH COMPANY makes it different......and ALL of them INSIST that THEIR way is the ONLY RIGHT way and the other way can't POSSIBLY make great mozz....yet you taste a few and realize that there is MORE than one way to make fresh mozz di b, and all ways are successful.......oh, and they ALL run out of product BEFORE they open their doors...............

[marcnycity]

Very interesting video. Sorry to disappoint you, but in Italy, we make mozzarella differently. I guess your process is a little "americanized". But good try!