Fresh mozzarella cheese

[@cheftomm]

Great question! I used to have that problem all the time. What you can do is after you make the cheese hold on to the whey and let it sit out overnight. This will make it slightly acidic. Once the whey is acidic you won't have that problem. You can also add a little vinegar to the whey or water.

[@TheYESalien]

Ciao Tomm, I also want to thank you for your tireless work. Bravo!

[@Jorbene]

Definitely the best video about making fresh mozzarella! Many Thanks Chef Tomm

[@creatorediillusioni]

i can see that most of you criticizers never eat real mozzarella cheese, this is the most close to real way to make mozzarella cheese from a non italian chef, i ever see on the web... i am italian and i make cheese often... so shut up and learn... good job tom (just reduce a little bit the timing and is great!)

[@GreenThumb4]

Thank you chef Tom. You are awesome! Really appreciate that you took the time to video that for us! I can tell you are a very thoughtful and kind person.

[@tinamae19]

Thank you Chef. I am in Culinary school now and your videos inspire me.

[@secohen73]

Great demo, Chef. Thanks!

[@kachinalively1528]

Where have you been all my life?!! Omgoodness, I can't wait to try making my own Mozzarella Cheese, now!! Thank you! You have a new loyal member to your fan club!!

[@AlexO-sx6ff]

People from Italia are really proud they don't take it too kindly if you don't follow the ancestral recipe to the letter. To other people this mozzarella looks yummy, thank you for the walk through Chef.

[@namiesnaturals3557]

I use to love that salad from a lounge in de. Called park place my favorite place, great food n spirits but I moved away. He use to serve with a brown sauce I wish I knew the name. Awesome thank you.

[@bccollins3366]

Hey Chef. Thanks for the video, but i have a question. You said to use the calcium chloride if using the pasteurized milks. With the small yield even from using raw milk, could one use the calcium chloride in the raw milk as well to get a higher yield?

[@jennyhartman3]

Thank you! I tried to make it with other videos and none of them told me i needed raw milk, in my area it is all Ultra pasturized. There are farms that I can get it from! Nothing like leaving out an important fact. Subscribed, and thank you!

[@scarroll625]

Awesome job, Tomm!

[@roxannemarcum6871]

i made this and its absolutely yummy. but maybe you can help me out. how much water do you heat to 170? i had a bunch because it wasn't specific and i lost a lot of my cheese.

[@cheftomm]

I just add enough to cover it and get it hot enough to stretch

[@MrMinisoda]

Lovely video chef thank u ! One quick question don't you want to pasteurise the milk before u use it ? Heard it's dangerous ? Please advice need urgent assistance . Namaste

[@cheftomm]

+Gaurav Menon Hello, There can be some issues using raw milk but pasteurizing the milk makes it harder to work with. Check out this website for more info from my friends at organic pastures www.organicpastures.com/faqs/ Scroll down to health concerns. I hope this helps.

[@theoriginalchefboyoboy6025]

Compliments on the background music - it really helped me feel the tension in cheesemaking...

[@koenhouse]

Hello Chef Tom, on your video, you said to drain in fridge, but on your website recipe, the instructions stated to drain at room temp. Which one is the correct method?

[@riograndelily8344]

Thank you Chef Tom for informing us on Calcium Chloride. I do not have raw milk so I will use Calcium Chloride. I was so sad

[@adeel499]

Hello, I am making mozzarella for past six months and with success most of the times. However, my problem is low yield. I get only 10% yield from raw buffalo milk. I tried to add a bit more rennet (half fromase tablet for 8 liters of raw milk) and left it for 45 minutes for a more solid curd (I usually get a nice curd in 5 to 10 minutes with 1/4th of fromase tablet.). My yield by this increased rennet and increased set time increased to 15% however the mozzarella became tough and less stretchy after unfreezing (using after few days left in refrigerator). Stretch was good when I had made this batch. Can you please explain what should I do to get this 15% yield but not making mozzarella hard and less stretchy?

[@speedgazelle]

ive been looking for this exact recipe for awhile. thank you very much

[@JackieBellaTV]

Can I used Homogenized Whole Milk? Thats the only one they carry at the market near me. Also, can I use 2% milk with the heavy cream? Thanks!

[@roccocamarillo]

Can you add Greek plain yogurt to the milk during the cheesemaking process to add culture and probiotic to pasteurized whole milk? What would be the effect of doing this? While in Italy I visited a small cheesemaker's farm and they made mozzarella and then he recooked the whey to make ricotta. This is where the name comes from meaning twice cooked. My question is, this the only time there is additional use for the whey?

[@paintball130]

Hey Tom, do you think you could replace the citric acid stuff with just straight up lemon juice, or would the cheese not come out as good?

[@cheftomm]

I'm not really sure. What type of milk are you using and how are you storing it?

[@axejst9113]

Oh, hey, Tom! Nice job, bud. Glad to see some skillz on KZbin.

[@ThePastaholic]

Dear Tomm,Does it need to add salt...? If yes,please tell me in what part of the process it should be done.....

[@rais3tong]

chef what is the second thing call renette? did i spell it right becuase i really want to make this this look so good!!!

[@danieleagostinelli2409]

Great job Chef.

[@ACE7O2]

great to see you back. keep it coming

[@HotAthleticGazelle]

Thank you I was just about to ask where to buy the rennet :) I appreciate it. Grace

[@carlosmiranda4985]

Great video on the cheese making instructions. I thought a caprese was done with balsamic vinegar reduced or unreduced.

[@bree7207]

Thanks chef.. Definitely gonna try this on my next day off.

[@veeraldaga1010]

1 gallon of milk as U.S gallon 3.79 liters or as U.K gallon 4.14 liters ? plz tell me the quantity of milk in liters plz ...

[@warnetahhanet3284]

can i ask cheff if i gone to make chease. how the temprature of the milk ? and how temprature of the water we added to rennet and citric acid ?

[@behdokhtkhajavi1210]

Thanks for the recipe, Are degrees mentioned F or C ?

[@AuntDuddie]

Fantabulous!

[@nadia59]

Love your recipe . I live in MI I cant find raw milk around . also I prefer buffalo milk do you know where to get raw buffalo milk . thanks

[@elenorcollins6725]

awesome, mine came out pretty well! :D so happy about the outcome! yeey! thanks dude! have a great day!

[@cheftomm]

The idea of adding calcium chloride to milk is to get a better yield. It kind of bulks it up but raw milk is the way to go.

[@06Umiami]

How does using calcium chloride make pasteurized milk usable for cheese making?

[@cheftomm]

You have to let the whey sit out overnight so it gets a little acidic. If there is no acid in the outsude layer will begin to fall apart.

[@lusianatheresia412]

wow....wow....am so happy to watch your video,thank you chef

[@aomf58]

Hi Tom, I am looking for a recipe of pot cheese. Do you know how to make it? Will you share it with the rest of us, if yes. Thank you.

[@vinnydidonne9643]

Good job chef 😃

[@rickmcgill8707]

Are you sure about using calcium chloride when making mozzarella? I've always been told it will prevent the curd from stretching. Have you used it when making mozzarella? A good source for finding raw milk is www.realmilk.com. Also if you check www.cheesemaking.com, you can find lists of milk suppliers (both raw and pasteurized) who provide acceptable milk. Pasteurized will work if it is low heat pasteurized.

[@laharacost]

On The Path To Truth, Also not if you using Citric Acid. It will greatly affect the PH level if you use both.

[@boe1956]

Chef Tom, where do i buy the rennet? I am in Virginia Beach..not sure where to find that.

[@cheftomm]

Cheesemaking.com

[@chefjohanne]

chef where can i buy the rennet im in north miami florida i have every where without success...please help. by the way im a big fan!!!!

[@khuloodal-rawi9256]

Hi,can I ask you how to keep mozzarella for a long time without falling apart?

[@antoniovieira1832]

for the acid you could use white vinagre ou lemon juice

[@MNJGaGa]

Great Video!!!

[@cheftomm]

You can buy the renet at any cheese supply shop. You should google it to find a local company. Thanks for writing.

[@darkangelzephyron]

my new favorite chef!

[@faroguilherme]

Hi Chef Tomm. My mozzarella is not stretching... i also use citric acid instead of culture. What i am doing wrong?

[@matthewhunter6421]

If it's not stretching, you have 1 of 2 problems. 1. You need to let the curd chunks heat up longer in hot water. As the water, cools, you can dump some out and replace it with more hot water 2. The PH is off. Ideal is about 5.2. Sometimes letting the curd sit for longer can allow the ph to get to the proper level. Especially if you are using cultures

[@faroguilherme]

@@matthewhunter6421 Thank you. I think my mistake was the amount of citric acid which was less than it should be. Is there any other way to know the PH of the curd other than using a PH meter? Thank you once more.

[@brat46]

There is rennet made from vegetables, it may be produced from thistles, stinging nettles, even soybean. Just look online for vegetable rennet and you will find a listing of sellers.

[@LilD249]

hi chef, where can I get these ingredients in order to make this? Thanks for making the video

[@dukemd69]

Two questions: 1) are you adding hot water or whey to melt the curds, 2) where did you get that annoying background music? Thanks.

[@Rebekahdavignon]

he's adding hot water to cook the curds.

[@nadine1875]

Any background music is annoying.

[@alkapai6165]

It is necessary to put a all in the ice cold water ? It should stay round only .

[@cheftomm]

alka pai if the water isn't really cold it doesn't cool it properly and it goes flat

[@dmguidi]

how do i keep the mixture at 90 degrees, what if i don't have a thermometer

[@mussaramadan]

where you get calsiom chloride please...

[@llamov]

Great recipe. Can you make ricotta from the whey?

[@cheftomm]

llamov Yes

[@cheftomm]

Welcome, I'm glad you enjoyed my show.

[@johnlewis7933]

Excellent job Chef, you crack me up, very enjoyable and informative video. Gonna make mozzarella tomorrow, thanks.

[@kilirex]

i tried first time today with 1/4 rennet tablet + 1 litre fresh milk + 1 table spoon of vinegar (cuz i don't have citric acid and temperature measuring), i failed cuz the curd firmed but very soft and collapsed after, i coudn't stretch...pls help me :-(

[@cheftomm]

You are welcome!

[@hamedremejiji]

what makes my cheese friable and I cannot shape it as a ball or stretch it?

[@06Umiami]

Chef, I need mozzarella today in class however I like your process better.

[@cheftomm]

Thanks!

[@veeraldaga1010]

my rennet company says to use a whole tablet for 4 L of milk so should i use a whole tablet ?

[@cheftomm]

Veeral Daga try it...

[@cheftomm]

Thanks

[@sahar1usa]

So if we want to keep it for long period of time, what s the best method?

[@cheftomm]

+lili M The best method will to keep some of the whey and acidify it slightly.

[@duodebates8193]

Dont it loses flavor rapidly and freezing destroys it.

[@latenighter1965]

how is moz string cheese made from this or similar recipe?

[@rais3tong]

Yes Chef Thank you so much!

[@sureletsrace]

Chef Tomm, with all due respect, you do not need to rest the curds that much. One rest and they're good to go.

[@grassoft]

I agree, one hour it's enough

[@tpsu129]

Is that 90 degrees Celsius or Fahrenheit?

[@cheftomm]

tpsu129 Fahrenheit

[@cheftomm]

You should be able to find me under culinary secrets

[@cheftomm]

No worries

[@Jeffhowardmeade]

You mention two dairies in California which sell raw milk. What is the other one?

[@cacadog67]

You should NEVER continue heating the milk while waiting for it to coagulate. This is bad because the heat accelerates the milk and causes it to stir, move and mix. This acts against your coagulation. Also, when the milk begin to coagulate it doesn't mix well anymore so only the part of the milk that is close to your heat source is getting scalded. Rule of thumb: NEVER, EVER disturb the milk once you put the rennet in. No heating, no stirring. Rennet (diluted in water) should be added to the milk, the milk should be stirred well (but gently) for about 30 seconds to 1 minute. At that point you leave the pot until it is time to cut the curd. You don't heat up the pot, you don't add anything to it. You don't mix it, you don't scoop it or touch it. You don't move the pot. You don't touch anything. Rennet coagulation is a very delicate process that should never be disturbed.

[@TheCookingdrummer]

Where can I find Rennet? I've been looking everywhere

[@stixofnh]

Yes!!!!!

[@LibertyLeslie]

I found some affordable non homogenized milk at Sprouts at the last minute so I didn't have to use the calcium chloride. Raw milk is over 100 miles away so is not an option in Southern Nevada unless you order it on line from farms in the east.

[@cheftomm]

You probably could but the citric acid is a constant.

[@therestillhope777]

hell yeah like this dude

[@nicholelettrich4632]

This is the longest mozz process I've ever seen in my life!

[@Mike383HK]

He's the real deal and this is a real recipe!! Not microwave!!

[@lisaburns8164]

can't you give the measurements at the same time????

[@warnetahhanet3284]

cheff can i ask why my chease and my whey smel so sourness

[@TheYESalien]

Ciao chef Tomm. Using raw milk is the way to go. One will always get superior final product. In Puglia we do not place the finished balls in ice water. (Never) Ice water makes the balls very firm and tough. Mozzarella (Fiore di Latte) should be tender not firm like a block of american mozzarella. Place the final balls in room temperature water and allow them to cool slowly to room temperature.

[@veeraldaga1010]

how will u make cheese salty ?

[@cheftomm]

Veeral Daga add salt when serving

[@jmch8117]

tell me complete ingerediants kindly

[@velikiradojica]

I suppose it's 90 degrees Fahrenheit?

[@cheftomm]

velikiradojica Fahrenheit

[@peggyr3862]

Your mozzarella looked better than anyone else's. I can't find you on Facebook or cheftom.com and I would like to know how much Renner and how much citric acid? Thanks so much. You are no great!

[@joshuabeam5950]

cheftomm.com

[@fredmarshall2575]

if its raw milk why the calcium chloride

[@cheftomm]

I'm not reallt sure but I buy alot of my supplies from cheesemaking com. You can also find it on amazon

[@sxc2aoife]

whats the recipes for this cheese?

[@cheftomm]

I don'y add salt until it's time to eat. Salt will break the cheese down.

[@Polarcupcheck]

Never heard the calcium chloride tip. I know the homogenization process is a disaster for making cheeses. Totally busts up the fat globules. to less than a 1/10 the size.

[@cheftomm]

You can also like me under Culinary Secrets

[@naheedrizwan8300]

I have no rennat because i am vegetarian what to do

[@mekkattillsri7329]

thank u

[@cheftomm]

You can find all of that info on my website.

[@cheftomm]

The problem you are having is really common. Using store bought whole milk is always difficult due to the way it is processed. You will have much better luck with the raw milk.