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.
@TheYESalien9 жыл бұрын
Ciao Tomm, I also want to thank you for your tireless work. Bravo!
@Jorbene11 жыл бұрын
Definitely the best video about making fresh mozzarella! Many Thanks Chef Tomm
@creatorediillusioni9 жыл бұрын
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!)
@GreenThumb47 жыл бұрын
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.
@tinamae197 жыл бұрын
Thank you Chef. I am in Culinary school now and your videos inspire me.
@secohen735 жыл бұрын
Great demo, Chef. Thanks!
@kachinalively15289 жыл бұрын
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-sx6ff7 жыл бұрын
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.
@namiesnaturals35576 жыл бұрын
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.
@bccollins336611 жыл бұрын
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?
@jennyhartman311 жыл бұрын
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!
@scarroll6254 жыл бұрын
Awesome job, Tomm!
@roxannemarcum687110 жыл бұрын
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.
@cheftomm10 жыл бұрын
I just add enough to cover it and get it hot enough to stretch
@MrMinisoda8 жыл бұрын
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
@cheftomm8 жыл бұрын
+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.
@theoriginalchefboyoboy60252 жыл бұрын
Compliments on the background music - it really helped me feel the tension in cheesemaking...
@koenhouse10 жыл бұрын
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?
@riograndelily83445 жыл бұрын
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
@adeel4998 жыл бұрын
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?
@speedgazelle11 жыл бұрын
ive been looking for this exact recipe for awhile. thank you very much
@JackieBellaTV10 жыл бұрын
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!
@roccocamarillo5 жыл бұрын
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?
@paintball13011 жыл бұрын
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?
@cheftomm11 жыл бұрын
I'm not really sure. What type of milk are you using and how are you storing it?
@axejst91139 жыл бұрын
Oh, hey, Tom! Nice job, bud. Glad to see some skillz on KZbin.
@ThePastaholic11 жыл бұрын
Dear Tomm,Does it need to add salt...? If yes,please tell me in what part of the process it should be done.....
@rais3tong11 жыл бұрын
chef what is the second thing call renette? did i spell it right becuase i really want to make this this look so good!!!
@danieleagostinelli24096 жыл бұрын
Great job Chef.
@ACE7O212 жыл бұрын
great to see you back. keep it coming
@HotAthleticGazelle11 жыл бұрын
Thank you I was just about to ask where to buy the rennet :) I appreciate it. Grace
@carlosmiranda49856 жыл бұрын
Great video on the cheese making instructions. I thought a caprese was done with balsamic vinegar reduced or unreduced.
@bree72079 жыл бұрын
Thanks chef.. Definitely gonna try this on my next day off.
@veeraldaga10108 жыл бұрын
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 ...
@warnetahhanet328411 жыл бұрын
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 ?
@behdokhtkhajavi12106 жыл бұрын
Thanks for the recipe, Are degrees mentioned F or C ?
@AuntDuddie12 жыл бұрын
Fantabulous!
@nadia5910 жыл бұрын
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
@elenorcollins672510 жыл бұрын
awesome, mine came out pretty well! :D so happy about the outcome! yeey! thanks dude! have a great day!
@cheftomm11 жыл бұрын
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.
@06Umiami11 жыл бұрын
How does using calcium chloride make pasteurized milk usable for cheese making?
@cheftomm11 жыл бұрын
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.
@lusianatheresia4126 жыл бұрын
wow....wow....am so happy to watch your video,thank you chef
@aomf5811 жыл бұрын
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.
@vinnydidonne96439 жыл бұрын
Good job chef 😃
@rickmcgill870710 жыл бұрын
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.
@laharacost5 жыл бұрын
On The Path To Truth, Also not if you using Citric Acid. It will greatly affect the PH level if you use both.
@boe19564 жыл бұрын
Chef Tom, where do i buy the rennet? I am in Virginia Beach..not sure where to find that.
@cheftomm4 жыл бұрын
Cheesemaking.com
@chefjohanne11 жыл бұрын
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-rawi925611 жыл бұрын
Hi,can I ask you how to keep mozzarella for a long time without falling apart?
@antoniovieira18329 жыл бұрын
for the acid you could use white vinagre ou lemon juice
@MNJGaGa12 жыл бұрын
Great Video!!!
@cheftomm11 жыл бұрын
You can buy the renet at any cheese supply shop. You should google it to find a local company. Thanks for writing.
@darkangelzephyron12 жыл бұрын
my new favorite chef!
@faroguilherme5 жыл бұрын
Hi Chef Tomm. My mozzarella is not stretching... i also use citric acid instead of culture. What i am doing wrong?
@matthewhunter64215 жыл бұрын
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
@faroguilherme5 жыл бұрын
@@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.
@brat4611 жыл бұрын
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.
@LilD24911 жыл бұрын
hi chef, where can I get these ingredients in order to make this? Thanks for making the video
@dukemd6910 жыл бұрын
Two questions: 1) are you adding hot water or whey to melt the curds, 2) where did you get that annoying background music? Thanks.
@Rebekahdavignon10 жыл бұрын
he's adding hot water to cook the curds.
@nadine18754 жыл бұрын
Any background music is annoying.
@alkapai61657 жыл бұрын
It is necessary to put a all in the ice cold water ? It should stay round only .
@cheftomm7 жыл бұрын
alka pai if the water isn't really cold it doesn't cool it properly and it goes flat
@dmguidi11 жыл бұрын
how do i keep the mixture at 90 degrees, what if i don't have a thermometer
@mussaramadan8 жыл бұрын
where you get calsiom chloride please...
@llamov10 жыл бұрын
Great recipe. Can you make ricotta from the whey?
@cheftomm9 жыл бұрын
llamov Yes
@cheftomm12 жыл бұрын
Welcome, I'm glad you enjoyed my show.
@johnlewis79334 жыл бұрын
Excellent job Chef, you crack me up, very enjoyable and informative video. Gonna make mozzarella tomorrow, thanks.
@kilirex8 жыл бұрын
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 :-(
@cheftomm12 жыл бұрын
You are welcome!
@hamedremejiji7 жыл бұрын
what makes my cheese friable and I cannot shape it as a ball or stretch it?
@06Umiami11 жыл бұрын
Chef, I need mozzarella today in class however I like your process better.
@cheftomm12 жыл бұрын
Thanks!
@veeraldaga10107 жыл бұрын
my rennet company says to use a whole tablet for 4 L of milk so should i use a whole tablet ?
@cheftomm7 жыл бұрын
Veeral Daga try it...
@cheftomm12 жыл бұрын
Thanks
@sahar1usa8 жыл бұрын
So if we want to keep it for long period of time, what s the best method?
@cheftomm8 жыл бұрын
+lili M The best method will to keep some of the whey and acidify it slightly.
@duodebates81938 жыл бұрын
Dont it loses flavor rapidly and freezing destroys it.
@latenighter196510 жыл бұрын
how is moz string cheese made from this or similar recipe?
@rais3tong11 жыл бұрын
Yes Chef Thank you so much!
@sureletsrace9 жыл бұрын
Chef Tomm, with all due respect, you do not need to rest the curds that much. One rest and they're good to go.
@grassoft5 жыл бұрын
I agree, one hour it's enough
@tpsu1299 жыл бұрын
Is that 90 degrees Celsius or Fahrenheit?
@cheftomm9 жыл бұрын
tpsu129 Fahrenheit
@cheftomm12 жыл бұрын
You should be able to find me under culinary secrets
@cheftomm11 жыл бұрын
No worries
@Jeffhowardmeade9 жыл бұрын
You mention two dairies in California which sell raw milk. What is the other one?
@cacadog675 жыл бұрын
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.
@TheCookingdrummer12 жыл бұрын
Where can I find Rennet? I've been looking everywhere
@stixofnh9 жыл бұрын
Yes!!!!!
@LibertyLeslie4 жыл бұрын
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.
@cheftomm11 жыл бұрын
You probably could but the citric acid is a constant.
@therestillhope77711 жыл бұрын
hell yeah like this dude
@nicholelettrich46329 жыл бұрын
This is the longest mozz process I've ever seen in my life!
@Mike383HK6 жыл бұрын
He's the real deal and this is a real recipe!! Not microwave!!
@lisaburns81645 жыл бұрын
can't you give the measurements at the same time????
@warnetahhanet328411 жыл бұрын
cheff can i ask why my chease and my whey smel so sourness
@TheYESalien9 жыл бұрын
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.
@veeraldaga10108 жыл бұрын
how will u make cheese salty ?
@cheftomm8 жыл бұрын
Veeral Daga add salt when serving
@jmch81174 жыл бұрын
tell me complete ingerediants kindly
@velikiradojica10 жыл бұрын
I suppose it's 90 degrees Fahrenheit?
@cheftomm9 жыл бұрын
velikiradojica Fahrenheit
@peggyr38627 жыл бұрын
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!
@joshuabeam59507 жыл бұрын
cheftomm.com
@fredmarshall25755 жыл бұрын
if its raw milk why the calcium chloride
@cheftomm11 жыл бұрын
I'm not reallt sure but I buy alot of my supplies from cheesemaking com. You can also find it on amazon
@sxc2aoife11 жыл бұрын
whats the recipes for this cheese?
@cheftomm11 жыл бұрын
I don'y add salt until it's time to eat. Salt will break the cheese down.
@Polarcupcheck2 жыл бұрын
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.
@cheftomm11 жыл бұрын
You can also like me under Culinary Secrets
@naheedrizwan83006 жыл бұрын
I have no rennat because i am vegetarian what to do
@mekkattillsri732910 жыл бұрын
thank u
@cheftomm11 жыл бұрын
You can find all of that info on my website.
@cheftomm11 жыл бұрын
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.