HOMEMADE MOZZARELLA CHEESE - HOW to make Soft and Creamy MOZZARELLA CHEESE at Home with raw milk

[@icanthearkinda9399]

I never realized how easy it was to make these things at home even though it used to be common. Thank you for sharing.

[@Spectacular-cuoredicioccolato]

Welcome 😉

[@artistaloca4]

And SOOOO much better!! ❣️

[@keithdouble1440]

Google it.😆😆😆

[@jamesroseland7903]

“We’re using the milk from the time of Adam and Eve...” I cracked up at that. Keep crushing, brother 👍🏼

[@Spectacular-cuoredicioccolato]

😂👍🏼

[@molouw1]

Homemade bread, cheese and wine for the harvest festivals!!! Cannot beat that! Bravo Italy...you may have been locked down severely like most of us but we are wiser than ever because of such info. Appreciated👏🥂🍞🍇

[@Spectacular-cuoredicioccolato]

🥳👍🏼🤩

[@alyonaahmadova3669]

Mozzarella cheese was really spectacular! Everyone in my family liked it, I was asked to repeat. Thank you for your receipts.

[@Spectacular-cuoredicioccolato]

Spectacular 🥳 if you want send me some pictures on instagram 😉 thanks for sharing your experience

[@blue-eyedsoul4239]

Aaaahhh!!! Buffalo mozzarella!! The best in the world. A little olive oil and black pepper, a couple leaves of basil, a couple slices of soppressata with bread. Then you are in heaven❤❤❤❤👏👏👏👏 Bravissimo. Spectaccolo

[@Spectacular-cuoredicioccolato]

Brava 👍🏼😉🤪😉🤤😋

[@louisdevalois4358]

I love his show immensely. Here, one learns the beautiful and amazing ways to make true italian food. I appreciate his efforts, plus he is easy on the eyes.

[@Spectacular-cuoredicioccolato]

Thanks ☺️ for your support

[@louisdevalois4358]

@@Spectacular-cuoredicioccolato why of course!

[@Spectacular-cuoredicioccolato]

👍🏼🥳🎉

[@paulawaldrep9882]

When you whirl your hand, we know it's SPECTACULAR 😍😋

[@Spectacular-cuoredicioccolato]

Exactly 😂👍🏼🥳

[@Elephantine616]

I greatly enjoy your videos. Your language is fantastic. Very expressive.

[@Spectacular-cuoredicioccolato]

Thanks 🤗

[@MrAlio84]

I couldn't find rennet, I used the sap from my fig tree instead. ;) This is by far the best video and most accurate on youtube of how to make Mozzarella cheese (after searching for several hours). Thank you!

[@Spectacular-cuoredicioccolato]

Thanks 😊 let us know the result 😉👍🏼

[@annamariamemoli6397]

Non e’ abbastanza acido come si può fare più acido?

[@Spectacular-cuoredicioccolato]

Limone 🍋

[@mssuezee6178]

Thank you so much,now I know why I failed. I will try again. Blessings from Sue in BC Canada 🇨🇦🙏🙏🙏

[@Spectacular-cuoredicioccolato]

Thanks 😉👍🏼 let us know

[@mssuezee6178]

@@Spectacular-cuoredicioccolato you bet thanks again.

[@oliverhel9629]

your english is pretty good..i always admire people who can speak more than one language..

[@Spectacular-cuoredicioccolato]

👍🏼 thanks for the support ☺️

[@pratipkumarroy]

I speak 5 languages

[@Spectacular-cuoredicioccolato]

😱

[@pepper24able]

You can add 1/4 of a teaspoon of calcium chloride per gallon of store bought milk to firm up the curds.

[@jesidillon4593]

Was wondering abt that, cause a few famous cheesemakers on yt said u shouldn't add CC on mozza as it wouldnt stretch. But maybe a bit of CC won't hurt then?

[@Spectacular-cuoredicioccolato]

Thanks for the advice 👍🏼

[@WakandaBabe]

Thanks for doing the side by side comparison. I have access to raw milk so when I try this recipe I will definitely use that and not the store-bought stuff.

[@Spectacular-cuoredicioccolato]

Good idea 👍🏼

[@barryw2659]

Have you done the comparison yet? I'd be interested in what you found out.

[@lesleywise5201]

​@@barryw2659 He compares the two types of milk in the video

[@Spectacular-cuoredicioccolato]

Yes 👍🏼😉 thanks for your help answering, sometimes I can not see all the comments

[@AbstractBlend]

A friend of mine works in a milk yard. I've helped him out so many times in the past that I've seen how much milk gets wasted. I think I'm going to do something about that.

[@Spectacular-cuoredicioccolato]

Bravo 👍🏼 good idea 😉 let us know when you taste your mozzarella cheese

[@zeynepsinal2346]

Hello, ciao!! I am thrilled to fallow your recipes. I am quite a bit of Italian food fan and been into Italian cooking for many years, but I must tell you, your recipes are really unique and taught simply and they are the core of the Italian cooking. Grazie mille for the incredible job!!

[@Spectacular-cuoredicioccolato]

Grazie for watching and sharing the videos ☺️

[@pfx2259]

Epic! Can you teach us how to make other cheeses, like caciocavallo or scamorza?

[@Spectacular-cuoredicioccolato]

I will try 😉👍🏼 in the future

[@dorothyholder]

thanks so much for this, i have seen many mozzarella recipes for supermarket milk and tried them without success. (still had the fresh cheese as suggested but disappointed) you rock!!

[@Spectacular-cuoredicioccolato]

Thanks 😊👍🏼

[@mcervi]

I have made very good Mozzarella from store-bought milk. Instead of adding hot water, we put the curds in the microwave for 15-20 seconds at a time until they can be combined and stretched. I think we added some citric acid to the store-bought milk.

[@jesidillon4593]

@@mcervi tell me u have a video on that pls

[@Southfloridabeekeeperdiaries57]

Bravissimo come sempre. Ti seguo dalla Florida. Sono ormai tren'anni che manco dall'Italia e mi mancano le prelibatezze fatte in casa. Mi sto' cimentando nel fare salami, pancetta, capocollo, lonzino affumicato a freddo..eccetera, prendendo spunto dai tuoi video. Adesso provero' anche con i formaggi. 😉 Grazie. Ho in programma un viaggio in Tailandia, Cambodia e Vietnam nel prossimo futuro.

[@Spectacular-cuoredicioccolato]

Come va con le api 🐝? È venuta la mozzarella? Sei poi andato in Thailandia?

[@Southfloridabeekeeperdiaries57]

@@Spectacular-cuoredicioccolato ciao Andrea, Le api stanno benissimo e sono quasi pronto per raccogliere quasi 120kg di miele..😃 Sono andato in Tailandia subito dopo il Covid. Che meraviglia. Ci torno appena posso. Tu dove sei adesso? Non ho avuto il tempo di cimentarmi con i formaggi...prima o poi..😁

[@robbo916]

Always spectacoolar ... I LOVE IT!

[@Spectacular-cuoredicioccolato]

Thanks 🥳

[@carmentofan6480]

C'est la premier fois quand j'ai vu une recette avec du creme fraiche et yaurt . Ingenious!I'll try your recipe tommorow! Thanks a lot!

[@Spectacular-cuoredicioccolato]

👍🏼 thanks 😉 let us know

[@MirjanAcademy]

Wow, I now addicted to your channel. Thank you from Prince Edward Island

[@Spectacular-cuoredicioccolato]

😂👍🏼 thanks for your support

[@danjv]

When working in a good Italian deli we bought the curd and melted the mozzarella. Really hot on the hands because we didn't have much time. Nothing compares to fresh mozzarella. Please show us how you make ricotta from the whey. Twice cooked cheese😋

[@Spectacular-cuoredicioccolato]

😉👍🏼

[@limkejiekejie8728]

Hai.They supply u the curd frozen or fresh? Can the curd be frozen n then stretch it soon.

[@danjv]

Hi, we received it fresh. I've never seen curds frozen. You can freeze mozzarella but the texture is different when thawed.

[@Adrian9G]

In my country this is called "cascaval", after shaping it we let it air dry to cure and to become yellow, and eat it like that or smoke it

[@Spectacular-cuoredicioccolato]

In Italy too 😉 we call it caciocavallo 🤤

[@florentgauthier-blais2152]

@@Spectacular-cuoredicioccolato I didn't know caciocavallo was a real thing! In Quebec we've got this big company called Saputo that makes cheese and has cheese names like mozzarellissima just for marketing, so I thought caciocavallo was just another name to make it seem fancy. Glad to know it can be made at home!

[@Spectacular-cuoredicioccolato]

👍🏼

[@lindaferguson593]

Wonderful, wonderful, wonderful!!!! Such great videos!!! Thank you!!!!

[@Spectacular-cuoredicioccolato]

Thanks ☺️

[@checag3535]

Grazie mille senyor. Your recipes are perfect

[@Spectacular-cuoredicioccolato]

Grazie ☺️

[@dimitrismagdanozidhs8516]

I just made my mozzarella and the taste is amazing(First time I ate mozzarella) . The process is time consuming but with good company the time flies. The texture reminds me of halloumi cheese so maybe its a similar process but with goat milk. Thank you again for the magnificent recipe !!! Είσαι φοβερός!!! Q:At 23:02 you mean you should wait for better taste 5 days to 1 week for maximum taste or that the cheese expire in 1 week ?

[@Spectacular-cuoredicioccolato]

Better if you eat in maximum 3 days 😉

[@renitabarrientos7950]

I appreciate that you show us how to make the mozzarella ,just need to get the farmers 🥛 milk, I also like the cheese make with the fig 🍃leaves.very well explained 👌🧀

[@Spectacular-cuoredicioccolato]

Thanks again ☺️ keep us updated if you find the farmers milk 🥛

[@scottnoel3837]

SPECTACULAR!

[@Spectacular-cuoredicioccolato]

Thanks 🥳

[@neliborba9030]

Thanks for sharing, fresh mozzarella is the best.

[@Spectacular-cuoredicioccolato]

Brava 😉👍🏼

[@Spectacular-cuoredicioccolato]

Brava 😉👍🏼

[@mariecrowe8843]

I love making your recipes 🥰

[@Spectacular-cuoredicioccolato]

Thanks 👍🏼😉

[@Naplesfrank154]

Ciao from Naples Florida my friend. When using whole milk from the market that has been pasteurized and homogenized, you need to add 1 1/2 teaspoons of citric acid to your milk for each gallon of milk that you use. I am pretty sure that is what your problem was with the store bought milk. Salute.

[@rfzorzi]

Hi Frank, can I add lemon juice as citric acid? I'll try It If my recipe goes wrong.... Thanks...

[@Spectacular-cuoredicioccolato]

Thanks for the advice 👍🏼

[@Naplesfrank154]

@@rfzorzi Please forgive me but I just saw your message only 3 years later. Yes you can use lemon juice. Add 4-5 tablespoons of lemon juice for every tablespoon of citric acid. So for each 1 1/2 tablespoons of citric acid that is called for, use 7-7 1/2 tablespoons of lemon juice. Again, I am so sorry for not answering you sooner. 😊

[@Spectacular-cuoredicioccolato]

Thanks for your help 👍🏼

[@tamaracano7521]

Great video. Thank you! You explains things so easy.

[@Spectacular-cuoredicioccolato]

Thanks for your support 🥳

[@balulein9525]

I’m in love with his accent ❤️

[@Spectacular-cuoredicioccolato]

😂👍🏼

[@balulein9525]

@@Spectacular-cuoredicioccolato 🥰🥰🥰

[@LucjaG.]

some people use citric acid or vinegar instead of yogurt ... could that be? can the cheese be worse because of it?

[@Spectacular-cuoredicioccolato]

The yogurt is for the ferments But the lemon is for the acidity

[@kb2vca]

If you can only find store bought milk - and so this milk is likely to be pasteurized - you can add about 1/4 t of food grade calcium chloride to the milk and that helps repair the damage done to the milk by pasteurization BUT this will not help if the milk has been ultra high temperature pasteurized to give it a long shelf life.

[@Spectacular-cuoredicioccolato]

Thanks for the advice 👍🏼

[@Banzybanz]

You can make cottage cheese with the store bought milk instead. Simply add some acid (lemon juice or vinegar) and let the curds form. Then tie up in a towel and squeeze to remove the whey. Place it underwater with some weight on it for a few minutes to compress it into one block.

[@Spectacular-cuoredicioccolato]

Thanks 👍🏼 I will do the paneer very soon 😉

[@Banzybanz]

@@Spectacular-cuoredicioccolato Would love to see you do it.

[@Spectacular-cuoredicioccolato]

How to make PANEER at home - Indian Cheese without rennet - पनीर कैसे बनाये घर पे - easy recipe kzbin.info/www/bejne/l3u5dYCtjbV3j7c

[@Banzybanz]

@@Spectacular-cuoredicioccolato Thank you ❤️

[@Spectacular-cuoredicioccolato]

😉

[@phenixevelyphd2149]

Another spectacular show. Thank you for sharing. Grazie mille! 😁👍🙏

[@Spectacular-cuoredicioccolato]

☺️ grazie mille a te

[@reid1042]

great video! Thank you for all the great content you produce

[@Spectacular-cuoredicioccolato]

Thanks ☺️

[@salimhaddad9862]

grande lavoro! grazie for doing the mozarella, I have been waiting for it !

[@Spectacular-cuoredicioccolato]

Thanks 😉👍🏼

[@aM-1073-tb]

Another great presentation! :) Thank you so much for sharing your "a must-try" recipe - appreciated! God Bless You!

[@Spectacular-cuoredicioccolato]

Thanks 😊 please share the video with friends

[@kiizaoo]

can we did this using Fig sap or branch instead of rennet? thankss

[@Spectacular-cuoredicioccolato]

No , sorry

[@zaryabmomin7244]

Aah finally u made mozzarella❤️

[@Spectacular-cuoredicioccolato]

🤪

[@zaryabmomin7244]

Now cheddar i know parmesan is not possible

[@Spectacular-cuoredicioccolato]

Maybe in the future 😉

[@rfzorzi]

Ciao dal Brasile... Grazie per condividere la conoscenza!! Sto provando a farlo.... Grazie...

[@Spectacular-cuoredicioccolato]

Ciao 👋🏼 Com’è venuta?

[@brissygirl4997]

Unfortunately in Australia it's illegal to buy and sell raw milk. Unless you're good friends with a dairy farmer or someone who owns a milk cow you just can't get hold of it. Thanks for the video, I love seeing the wide range of things you make and you aren't afraid to experiment and possibly fail when doing so. I've shared a couple of your videos with fellow youtube cooks as well.

[@Spectacular-cuoredicioccolato]

You should find one in your area 😉 Thanks for sharing the videos 👍🏼

[@tomekl2920]

Australia is already a fascist country. Arrest for not wearing a mask, banning raw milk . Holy shit.

[@cyahick5838]

@@tomekl2920 Wait until you realize it's the people who defeated the "fascists" that are passing these laws and running the country now. Funny, I can't even type the word ")€\/\/" on youtube, without using symbols or it algorithmically flags my comment and removes it. And who owns youtube? If you figured out the mask bs you're half way there.

[@germanibarra3254]

Love your videos! well explained and simple, wish you could show us how to make burrata and thank you for all your work and time!

[@Spectacular-cuoredicioccolato]

Thanks 😊 maybe in the future 😉

[@derekpappalardo6809]

supermarket milks are pasteurized while farmer milks generally boiled or raw. if you get it raw they say you should boil the milk before using. at 82 celsius milk proteins get denatured so this helps to make harder cheese and yogurt so when you or farmer boil the milk they denature protein already but supermarket milk pasteurized at lower degrees like 60 celsius so theres no denaturation. if you use pasteurized milk its better if you boil it at 82 celsius then wait until it cools back to 42 celsius on its own (dont use basin for cooling let it cool on its own) then add rennet or lemon juice or distilled vinegar.

[@Spectacular-cuoredicioccolato]

Thanks for the advice 👍🏼🤩

[@tapantaola2148]

Is there a way we can boost milk from the supermarket if we add more cream or even butter? Or is a waste of money?

[@Spectacular-cuoredicioccolato]

Some people adds calcium chloride for cheese but I never tried

[@tapantaola2148]

@@Spectacular-cuoredicioccolato Some people also use white vinegar instead of lemon... have you ever tried? And if the answer is "yes" what was the differences?

[@Spectacular-cuoredicioccolato]

Vinegar and lemon are different technique than rennet 😬 sorry I am not able to explain in English but some one have done it in the comments

[@claudiac7542]

Wow.. Mi hai fatto venire una fame!!!😅 Complimenti

[@Spectacular-cuoredicioccolato]

Grazie 👍🏼

[@danieljordan4320]

Thank you - great video. What type of animal milk can be used to make this type of cheese? Can you use goat or sheep as well?

[@bradenleonard6286]

Buffalo Milk.. doesn't work well with hooved animal milks

[@Spectacular-cuoredicioccolato]

Cow or buffalo

[@quintalomaru]

What to do when the cheese is not melting in hot water? Waiting a little bit more? How long? Grande video grazie.

[@Spectacular-cuoredicioccolato]

The cheese should become acid

[@mbcrecords2356]

Hello, grazie for the recipe. I was wondering how long i could keep the mozzerela in the fridge? Thanks for the effort you put in these videos, really helpfull!

[@Spectacular-cuoredicioccolato]

1 week in the fridge Thanks for your support 🥳

[@mbcrecords2356]

@@Spectacular-cuoredicioccolato Thanks your very much for the answer sir!

[@Spectacular-cuoredicioccolato]

😉 keep us updated

[@abdullahahmed2530]

Hi, thank you for the video. Can I make it with tablet rennet? I tried before to make it but it failed, it was very lose. Thank you.

[@KowboyUSA]

Maybe the rennet was too old, not good anymore. It's worked when I've used it with goat milk.

[@Spectacular-cuoredicioccolato]

Yes you can but I never tried it What milk did you use it?

[@abdullahahmed2530]

Cow milk

[@空天-u3p]

I always make cheese from tablet rennet, but most tablet rennet are sold one tablet for 100 litter of milk, so you just need to use a very small portion of the tablet, nevertheless, you better check on the package how much to use.

[@abdullahahmed2530]

@@空天-u3p Thank you very much

[@thelifeanddimension]

White vinegar addition will drop the pH fast??

[@Spectacular-cuoredicioccolato]

Yes

[@alejandroalvarado5808]

Hellooo! In Montreal there is not whole milk. What can i substitute the whole milk for? Thanks! your program it"s amazing.

[@Spectacular-cuoredicioccolato]

You can add double cream to normal milk 😉

[@alejandroalvarado5808]

Thanks Im gonna try and let u Know

[@alejandroalvarado5808]

@@Spectacular-cuoredicioccolato merci beaoucup

[@Spectacular-cuoredicioccolato]

😉👍🏼

[@barryw2659]

Hi, After making your mascarpone I will now be trying to make the mozzarella. I have a question. You say 2 teaspoon of rennet but only show that you put 1 teaspoon in each pot of milk. So for 5 litres it is 1 teaspoon of rennet? Also, you say 150g of yogurt. Is this for the two pots or is it 150g per 5 litres? Grazie!

[@Spectacular-cuoredicioccolato]

1.5 teaspoon for 5 liters 150g for 5 liters

[@forevercryin]

Hello, can I replace the rennet with lemon or vinegar please?

[@Spectacular-cuoredicioccolato]

No for this recipe 😉

[@forevercryin]

cuoredicioccolato I see, thank you very much for the quick answer 🌺

[@Spectacular-cuoredicioccolato]

😉

[@walterperez3439]

We have Roma tomato we have basil and now ready to eat pizza Margherita Vera thanks 🙏🏻 my friend you’re a legend 👋🇮🇹🇳🇿🦘

[@Spectacular-cuoredicioccolato]

🥳👍🏼 spectacular ⚽️🍕

[@bandabanderos]

Is the ingredients for each pot or split between the two? Wanting to try this and want to make sure the ratios are right

[@Spectacular-cuoredicioccolato]

I used 2 liters per pot

[@bandabanderos]

cuoredicioccolato thanks. And if I have fresh whole milk (not skimmed or pasteurized) do I still need the heavy cream and yogurt?

[@Spectacular-cuoredicioccolato]

In this case it’s not necessary

[@shwinschu]

With your mozzarella recipe, I finally succeeded! I use raw milk. Other recipes gave me difficulties. Thank you! It stretches easier. I have a question: can I reuse the 15% salt brine solution (the cold 1L water + 150g salt solution that you put hot mozzarella balls into)? Can I store it in the fridge in a sealed jar after using, adding a little more salt every time I re-use it? Or will the salt-water brine go bad? Do I have to boil it after or before every time I re-use it? Grazie mille.

[@Spectacular-cuoredicioccolato]

Spectacular 🥳 Yes 👍🏼 you can store in the fridge for 10 days or 2 weeks

[@shwinschu]

I appreciate your quick reply as I was planning to make it this week! I am also wondering, would it be possible to use a weaker salt brine (like 5% salt?) and store mozzarellas in there for a few days? I know that you specified the exact brine combination in your video for storing (1 tbsp 15% brine, 1 tbsp whey, 8 tbsp water). Is it better to stick with this solution for storage? // Your other recipes are all so great! Thank you!

[@Spectacular-cuoredicioccolato]

For the first time I will follow the recipe 😉 and after you can try some experiment

[@shwinschu]

@@Spectacular-cuoredicioccolato After cutting the curds, when you raise the temperature to 46C, do you stir occasionally or constantly?

[@Spectacular-cuoredicioccolato]

Only to avoid that the curd stick on the bottom of the pot

[@LucjaG.]

hello, I have a question ... how many percent does cream have

[@Spectacular-cuoredicioccolato]

From 20 to 40 %

[@LucjaG.]

@@Spectacular-cuoredicioccolato hello, can 18% of the cream also be, is it too little and will it be too sour?

[@Spectacular-cuoredicioccolato]

Yes 👍🏼 you can

[@TIMTalksCooking]

Thanks for this great recipe! I'll be trying it out soon!

[@Spectacular-cuoredicioccolato]

Let us know 😉👍🏼

[@maltagirl11]

I have powder rennet, so can you tell me how much I should use? Thank you for the video 😊

[@Spectacular-cuoredicioccolato]

Check on the box 😬 I don’t know your rennet 😉

[@ChiefArmando]

Thanks for the video. I have a question: How come you didn't add any citric acid to the milk to reduce PH before adding the rennet?

[@Spectacular-cuoredicioccolato]

The pH will drop naturally after 3 or 4 hours

[@19stri]

Also the yogurt functions to lower the pH

[@Spectacular-cuoredicioccolato]

👍🏼

[@IM-nn7us]

@@Spectacular-cuoredicioccolato have you tried dropping pH naturally without adding yogurt? I tried with fresh raw milk alone and after 4 hours the pH was still too high. How long it could take? I also saw in Alex mozzarella video when he went to il Casolare farm in Campaña they say that they add old leftover whey into milk in order to help acidify it.

[@Spectacular-cuoredicioccolato]

I added yogurt for the fermenters Yes the whey can help you a lot if you have it. The first time you can add a teaspoon of lemon juice or wait longer

[@merindymorgenson3184]

I pasteurize my milk at home. There are no regulations here, just getting milk from locals. Also, having seen a patient die of brucellosis, I feel very motivated to avoid that or similar diseases that can be transmitted by milk. There is a reason that laws came about to pasteurize milk! But different countries have different regulations to help avoid those diseases and they don’t always include pasteurization. Since we don’t have those regulations here, and the sanitation around our milk collection and the conditions of the cows is uncertain, we always pasteurize our milk. Heating the milk to 165 F for 15 seconds is pretty quick. After the 15 seconds I put the milk pot into cold water and once it’s down to about 100 F, I bottle and refrigerate it. It lasts about 4-5 days. The fresher milk, even wit the pasteurization definitely makes a difference. When making cheese, I do have better results using a 1/4 tsp of calcium chloride mixed in 1/4 cup water, and added about 5 min before the rennet.

[@Spectacular-cuoredicioccolato]

Thanks for all this good advices 👍🏼🤗

[@GodGunsGutsandNRA]

If you use pasteurized milk, you need to add back Calcium Chloride that was killed during the process. Doing this will give you a firmer curd.

[@Spectacular-cuoredicioccolato]

Thanks for the advice 👍🏼 I should try

[@RyantAR]

Very informative..... thanks

[@Spectacular-cuoredicioccolato]

😉👍🏼

[@domenicoalbergo5350]

Hello it’s me again. I love all of your video. I was wondering if you ever tried making homemade Simmental can meat because we in America can only get it from Amazon. I wanted to try and make it with beef but I don’t know where to start. I hope you can make a video on how to make it that would be great if you can. Thank you

[@Spectacular-cuoredicioccolato]

Hi 😉 I will try and you will watch the video but I don’t know when 😬

[@domenicoalbergo5350]

Ok thank you 👍

[@Spectacular-cuoredicioccolato]

😉👍🏼

[@instinctivearcher6146]

When I try to make this, using raw milk, it doesn't get elastic in time so I leave it over night and stretch it in the morning, then it is very elastic BUT also the mozzarella becomes very hard and rubbery, not soft and creamy. Is it a problem to leave it in over night for like 10 hours before stretching? The hard mozzarella is fine for pizza because it melts but I'd like to make a nice creamy soft one also...

[@Spectacular-cuoredicioccolato]

Probably the problem is the water, too hot

[@stephanwalter1467]

Hey I live in Thailand where did you get the rennet

[@grannykiminalaska]

I know Amazon has it

[@SpinningSpinor]

Alibaba

[@elfefeh]

Lazada

[@Spectacular-cuoredicioccolato]

You can find it on Lazada but I bring it from Italy

[@stephanwalter1467]

@@Spectacular-cuoredicioccolato yes I know I get it from there as well but 4 years ago did not have

[@apolloniatyds1402]

Hi they sell raw milk here in Australia and the cream is on top of the bottle, can I use this milk and do I still need to add the cream and yogurt? I find this very easy and usually make my own ricotta so I can’t wait to try this recipe, much love from Australia ❤🇦🇺🥂🙏

[@Spectacular-cuoredicioccolato]

Yes 👍🏼 you can use only the milk 🥛 but should be not pasteurized

[@ceciliaasmr2599]

Hi! Thank you for this recipe. I was wondering could I make cream cheese with Greek yogurt? How should I go about it?

[@Spectacular-cuoredicioccolato]

kzbin.info/www/bejne/mmTbnIuFe66mr6M 😉

[@amethystorgan4293]

Good video

[@Spectacular-cuoredicioccolato]

Thanks ☺️

[@peybak]

Nice video. The milk from the store is probably homogenized, that's why it doesn't coagulate the way you want it. But now I am curious to know if it's possible to add something that reverses that homogenization. I don't know enough milk/cheese biochemistry but it would be interesting to learn.

[@Spectacular-cuoredicioccolato]

Me too I would like to know 😉

[@peybak]

@@Spectacular-cuoredicioccolato So I did a quick search on supermarket milk. I googled "can you reverse homogenization". One method is to slowly freeze the milk. Another is to add calcium chloride and use a lot more rennet. I also think pasteurization ruins the milk for cheese making because it denatures the proteins. Honestly, the best option is to get whole milk from a farmer!

[@Spectacular-cuoredicioccolato]

Thanks for sharing your research 👍🏼

[@peybak]

@@Spectacular-cuoredicioccolato np, I enjoy your videos.

[@Spectacular-cuoredicioccolato]

☺️ thanks 👍🏼 please share the videos with your friends and family 😉

[@PointofimpactTV]

You need to add calcium chloride to pasteurised milk to get a better curd set.

[@Spectacular-cuoredicioccolato]

Thanks for the advice 👍🏼

[@944gemma]

Home made mozzarella - wow, must be delicious.

[@Spectacular-cuoredicioccolato]

🥳👍🏼

[@djemalapetkovic8102]

Merci my friend, looks very good 👍

[@Spectacular-cuoredicioccolato]

Thanks. How are you?

[@djemalapetkovic8102]

@@Spectacular-cuoredicioccolato Hello my friend, I'm fine, thanks a lot for asking.

[@Spectacular-cuoredicioccolato]

@djemalapetkovic8102 🥳🤗

[@non9886]

nice! i like mozzarella a lot! but recently that one bought in supermarket is worse and worse. i will definitely make some homemade. i can get some raw milk. also maybe if you add more coagulant and some extra acidity maybe it is possible to do it from supermarket milk. i will try it both...

[@Spectacular-cuoredicioccolato]

👍🏼 let us know 😉 especially if you succeed with the supermarket milk because I need the recipe 🤪

[@non9886]

@@Spectacular-cuoredicioccolato i hope i will have some time later. i will see, how it will go. if i succeed i will let you know...

[@Spectacular-cuoredicioccolato]

Thanks 🤩

[@Fabio-bo2vz]

Unfortunately it is not possible to make cheese from UHT milk. It is possible with pasteurized milk, but you need to add calcium chloride. Adding acid to accelerate acidification is the wrong way to do it. The milk needs to ferment.

[@monaabihanna8141]

Thank you for the demonstration. can I mix goat milk with cow milk to make mozzarella?

[@Spectacular-cuoredicioccolato]

Yes 👍🏼 keep us updated with the tasting

[@MC-gt6yp]

Excellent video. Maybe the supermarket fresh milk mozzarella can be made with extra cream. I often make yoghurt at home from double cream milk. The regular supermarket milk does not make proper thick yoghurt. I can’t get fresh farm milk where I live.

[@Spectacular-cuoredicioccolato]

Thanks for the advice 👍🏼

[@thomaslamartina5508]

Your recipe says 5 liters. But the little bottle in the video looks much smaller. Is the 5 liters accurate?

[@Spectacular-cuoredicioccolato]

5 liters divided in 2 pots Don’t worry 😉 follow the recipe

[@designwithstyle7934]

Fabulous !!!! Thank you 👍

[@Spectacular-cuoredicioccolato]

🥳 welcome

[@marios813]

Amazing video, wonderful channel. All you recipes are pretty easy to follow. Keep up the good job m8. I have one question. In most of the cheese recipes you say "Milk" or "Full fat Milk". I suppose you mean cow milk and not from goat or sheep right? Greetings from Greece

[@Spectacular-cuoredicioccolato]

Yes 👍🏼 cow full fat milk 😉 In Greece I made pampanella cheese using goat milk 😋

[@thefrankperspective4247]

Rewinding back here from the thistle rennet video. Would you use 50mL of that here? Just the 2 teaspoons? Not sure how all the rennets differ

[@Spectacular-cuoredicioccolato]

100 ml at least but maybe it is not good for mozzarella, usually it’s used regular rennet for mozzarella cheese

[@thefrankperspective4247]

@ - makes sense. I keep kosher, so animal rennet is not allowed. They use some enzyme or whatever, but I like the idea of using something I can make (vs some chemistry set lol). I’ll have to start at 100mL and go from there.

[@Spectacular-cuoredicioccolato]

@thefrankperspective4247 exactly 👍🏼

[@dimabeck4222]

I am in progress now bro, try out that recepi. But i guess two teespoon of rennet were to much, it got flakes after one minute. Now i am waiting what will happen, hope its still ok and can become curd. Can actually rennet be to much?

[@Spectacular-cuoredicioccolato]

Yes the rennet can be too much, next time follow the recipe 😉 Let me know later or send some pictures on instagram

[@dimabeck4222]

@@Spectacular-cuoredicioccolato became sour....

[@dimabeck4222]

Throw all

[@dimabeck4222]

😭😭😭😭😭😭😭

[@dimabeck4222]

@@Spectacular-cuoredicioccolato taste os nasty

[@tharindu7]

Superb!! Thanks 👍👍

[@Spectacular-cuoredicioccolato]

😉👍🏼 welcome

[@aivarastruksinas3997]

Ciao, amazing video. It inspired me to try to do mozzarella at home. I have one question, is it any difference in making mozzarella with rennet and thermophilic culture in comparison with mozzarella made with rennet only? Grazie per la risposta ;)

[@Spectacular-cuoredicioccolato]

With that the process is faster but if you can find raw milk from farmer 😉 you don’t need it

[@thothheartmaat2833]

so if you add yogurt it doesnt need to be raw milk? i can use store milk with yogurt to make it? UPDATE: oh i guess it didnt work.. so it made ricotta? cottage cheese?

[@Spectacular-cuoredicioccolato]

Exactly 👍🏼 you ca do different cheese but not mozzarella cheese

[@vikramheble9972]

Informative!! Thankyou.

[@Spectacular-cuoredicioccolato]

Thanks 😊 please share the video 😉👍🏼

[@macanoodough]

The shape of the yogurt container is wider at the top and it looked like a lot more yogurt went into the Farmer's Milk. Would this matter to the consistency of the curd? I can't get fresh milk so I can't try...

[@jackie9068]

Yes you can try using a table spoon of rennet. The supermarket milk was curderling

[@Spectacular-cuoredicioccolato]

Was you able to make it?

[@macanoodough]

@@Spectacular-cuoredicioccolato I tried with regular milk but it didn't work well.

[@Spectacular-cuoredicioccolato]

@macanoodough 😬 sorry

[@macanoodough]

@@Spectacular-cuoredicioccolato It happens...Thanks though.

[@fikretcolak6507]

Great video and so explanatory, thank you. Question, how long shall we soak the mozzarella in the brine? Or, what is the minimum time? As far as I know, rennet is veal origin, but I found that there is also vegetable origin rennet. Does it make any difference on mozzarella?

[@Spectacular-cuoredicioccolato]

20 minutes Yes different rennet but I think you can use both 😉

[@eltotaupin]

Good morning from the USA! Could this recipe be used to make scamorza? I know I also need to let sit in salt bath. I enjoy your videos and hope you have some help to make scamorza. Gratzie!

[@Spectacular-cuoredicioccolato]

Yes 👍🏼 the idea is similar but I never tried

[@stiliyanivanov3076]

Ben'fatto, bravo! Una domanda: ha provato girare e allungare al bagno maria, e possibile da farlo?

[@Spectacular-cuoredicioccolato]

Si volendo 👍🏼 basta non far bollire l’acqua 😉

[@marinabruno5528]

Bravissimo! E che fame a guardare il tuo video 😅 sabato provo pure io!

[@Spectacular-cuoredicioccolato]

Brava 👍🏼 facci poi sapere come vengono 😉

[@ninal5027]

This brings me back to the days I used to make my own cheese including mozzarella 😌 The recipe was sightly different but I enjoyed the result. 🙃 Ma ché cosa è questo sacrilegio a sinistra del cuoco!? La macchina del caffè Nespresso! Dov'è la tua propria Bialetti o Alessi Moka pot? 😣

[@Spectacular-cuoredicioccolato]

😂👍🏼☕️ new generation

[@carmenszk]

Spectacular! I really love ricotta, I would love to see you make it, please!

[@Spectacular-cuoredicioccolato]

😉 kzbin.info/www/bejne/Y2OqYn-rlK9rd8U

[@karlstine2065]

Would the store bought milk be better if we let the yogurt mix alone for. Few hours before working it?

[@Spectacular-cuoredicioccolato]

You can try but I am not sure about 🤔

[@billkamp3284]

I suspect the store bought milk is pasteurized. Increasingly store milk is Ultra-pasteurized which increases shelf time but makes it really difficult to make a curd. It breaks something in the milk. In the US the type of pasteurization is on the label.

[@Spectacular-cuoredicioccolato]

Yes 😫

[@chrisburke7724]

We have been watching these informative videos for the last few weeks and love them. Does anyone know where I could purchase a clock like the white one high on the wall in this video. Love it.

[@Spectacular-cuoredicioccolato]

Sorry but it was a gift 🎁 I don’t know

[@chrisburke7724]

@@Spectacular-cuoredicioccolato Thanks for taking the time to respond and we look forward to watching more of your videos. My wife requests a video of pasta alla norma & parmigiana recipes if you have time. Thank you.

[@Spectacular-cuoredicioccolato]

Ok 👌🏼 thanks 😉

[@tysonmillsom650]

this is the best way seen so far

[@Spectacular-cuoredicioccolato]

Thanks 😊

[@tolgakisaogullari]

Hi, I just found your channel and this is the first video I have seen so I should say you are awesome. I am into making mozzarella these days so I have seen few receipts on youtube but most of them making mozzarella in 30mins. The only guy who made mozzarella in a different way is you. I will do your receipt this week but I want to ask you about other receipts which keep 30mins. Most of them use vinegar while making mozzarella, do you think it is also mozzarella? It looks like mozzarella but I am not sure.

[@Spectacular-cuoredicioccolato]

This is the original way of making it 😉

[@tolgakisaogullari]

@@Spectacular-cuoredicioccolato Thank you for your reply. I have tried your way but it did not work. I have used fresh milk, yogurt, and rennet but it did not work. I think my rennet does not work. I will change my rennet and I will try it again then I will update my experiences here. Loves from Turkey.

[@Spectacular-cuoredicioccolato]

😱 ok let us know

[@tolgakisaogullari]

I just tried to make the cheese again and It is success. As I said, my first try was fail because of my rennet and after new rennet I made perfect mozzarella. Thank you for your shared receipt.

[@Spectacular-cuoredicioccolato]

Spectacular 🤩 thanks for sharing your experience and the video with friends and family 👍🏼