Homemade Italian Mozzarella Cheese

Nonno making homemade mozzarella on Easter just like he did back in Italy. Enjoy!

[@BoNavvaf]

I have no idea why there are people dislike this beautiful video about a good and traditional man who makes Cheese?!!!! Why!!!?

[@Amopower]

Great selection of music for this one. Amazing how the old school Italian way beats all the precise American recipes for making this. The thermometer - his finger, that's great. Ingenious way to separate the whey from the curd, immerse a colander in the pot and scoop out the liquid.

[@impumagirl]

THAT WAS SO AUTHENTIC AND SUPER COOL THANK YOU BLESS YOU'RE GRANDPAS HEART!!

[@Nik88584]

Complimenti, io sono Calabrese, dove anche noi facciamo tutto fatto in casa, complimenti a tuo nonno, viva le tradizioni, sono sicuro che ai tuoi nonni manca tanto l'italia, il suo paese.

[@elenag1934]

Best food ever!Made with love! I’m watching this video from long time and I love,love watching it; the music is so uplifting too❤️❤️❤️

[@debj4280]

What a treasure!! Now that's Italian!! This is one of the best videos on Utube! Gracie!

[@theaussiejoey]

True craftsman. No gizmos. Purely by feel. Pick his brain for recipes before he passes, may he live to 100! I like his wife??? in the background in the kitchen, just doing her thing and letting him get on with his. Thanks for video ;)

[@Copat87]

Thanks! It's so true. Years ago they never had the technology/equipment like we have today. It's all done by touch and feel, and in the end it tastes unbelievable. The flavor comes from the old tradition. Glad you enjoyed the video!

[@hsinRamen]

All of you complaining about food handling safety.. it's like you've never had cooking from the previous generations or gone out of the States... Food safety measures are good, particularly if the food is being mass-produced, mass-distributed, or for long-term storage, but these are extra standards made to protect entire populations. For domestic purposes, such precautions are good to practice, but not essential to a proven method that has allowed them to enjoy their products for decades. This man has probably been doing this for longer than many of us have lived, yet here we are, supposedly knowing better, freaking out about a food-making process that has likely proven itself over several generations. And then we go to the grocery store and buy heavily preprocessed crap full of synthetic ingredients--or better yet, feel smarter and better about ourselves by buying 'organic' or 'vegetarian-fed chicken eggs'. (On a side note, organic does not mean sustainable, and chickens aren't freaking vegetarians). If you have issues with the food handling process in this video, you need to travel a little bit, or at least visit a farm to know where the hell your food comes from.

[@estebanobregon5294]

waaaaata tell em😠

[@protorch7471]

The people complaining are the same people who are probably on medication and visit the doctors every time some little thing is wrong. This is the way people have always made and done things since our beginning up until 100 years ago when big business figured on how to capitalize on ignorance and laziness. this is how my family has made cheese, dried sopresata, wine etc. since I was a kid. We still do it the old fashion way......only the natural way. everyone in my family has made it into to 80's,90's, and 100's.

[@androidangel787]

I trust him more than anything store bought.

[@AD-ec3sm]

Point being. It probably tastes better than anything they’ve had in there lives. Can’t buy the kind of love going into this

[@jenniferalmaraz21]

I really really enjoyed video, It is an honor to be invited to such a lovely family tradition. I really wish it was really ass easy as he made it look. I pray you have many years to enjoy your nonno.

[@cristinamarierosado10]

Bravo!! What a classic technique !Must never be forgotten !!!Bravo! Bravo ! P.s love the song

[@shaarie15]

CUANTA PACIENCIA!!!!! ADORABLE,SABIO,ADMIRABLE

[@SurvivalDummy]

THESE Videos are important... the Rezipe would be great, but just looking at it is fantastic...

[@LindseyJMalatesta]

That was an awesome video! Thank you for sharing. You are certainly lucky to have a Nonno!

[@tinketteful]

It is art to make authenic mozzarella and Nonna is clearly an artist. Very interesting; we can only hope younger Italian generations are learning this craft.

[@JaytheBay]

He reminds me of my Grandfather unfortunately he pased away but he loved to cook and make cheese! just like Nonno.

[@christinebaron6224]

Love the way this old guy feels the whey to test the temperature and puts the sieve in to push the curd down then drain the whey off, way too big a pot to lift. Really enjoyed watching this and I bet that stretchy cheese was fantastic! Perfect home production. Bravo señor

[@user-jq9hc3vq7h]

Affascinante, significa moltissimo per me..l'ho ritrovato dopo tanto tempo, ma era come lo ricordavo! .❤

[@TheTootsieroll23]

I love the music. Thanks for showing how it is really done.

[@toxodeath]

Bravo 👏 Nonno

[@lilredmum]

I could watch him all day, he is clearly a master at what he does, a person could learn alot from him I would think!

[@MrBucidart]

Excellent, this is the best video that I have found that I have memories of my Grandparents making cheese. No microwaves, no thermometers, it was all about touch and feel. Nice

[@JCvocalist]

I thoroughly enjoyed this video! Thank you!

[@dhwaniprajapati2452]

So this is what I learnt. Correct me if I am wrong. 1. take a container with i guess curd?? 2. Add milk 3. Stir until You start to see cluster of milk separated from the liquid. 4. Stir, stir, stir until it becomes silky 5. Separate it and put it in cold water. 6. Wait and then Mozzarella yay Your Grandpa did such an amazing job.!!!

[@maroze1874]

Wow amazing!

[@293tyu]

Just Amazing, Great Work Dude

[@kronos81F]

That was awesome!

[@567Katii]

Woo! :D Can't wait to see the video!

[@frangiul13]

Making the sign of the Cross over the pot is the most important step :)

[@lumpymallows]

wow. that's true art.

[@TheBtak13]

That cheese looks good.

[@10crecre]

his back was hurting him BAD! and no one thought to put the pot on a stool so he wouldn't have to bend over so far for so long. Good job Nonno!

[@cstavro]

good job, nono. This shows that mozzarella isn't difficult, or fragile. Stirring that hard makes the cheese rubbery. I'm sure it gives a better yield of ricotta.

[@bereraffa]

CIAO! TI SALUTO dall' Argentina! HO VISUTO IN ITALIA per cera 3anni(x lavoro)A CHIETTI(Abruzzo) a Teramo. a Modena e a Civitavvecchia (ROMA).Sto cui all'Argentina di nuovo dal2010 e tu non ti rendi conto che nonostante tutte le bontá che ne abbiamo cui;ti giuro su Dio che il sapore de vostra mozzarella é unico al mondo‼Perció mi domando se il tuo nonno non potrá darti la ricetta (del caglio-del latte e dell'acido citrico, vero?) ma soprattutto le proporzioni e le temperature.Un abbraccio‼

[@robertlewisvazquez]

your right because its a great way to keep the tradition alive.

[@mudduhh]

wow, amazing! I want to learn to do that.

[@frangiul13]

Absolutely love it!! Formaggio e Bellissimo!! :)

[@lzambeni]

Complimenti!!! Great video and love the music! :) Hey where did you get/buy those canestri/canestrelli di giunco (wicker/reed cheese molds) on the table to the left?! I would love to get some of these to make cheese with. I know you can get them at hardware stores in Italy but can you buy them anywhere here in the US or Canada? Or is there an online source to buy them from Italy? Did your nonno bring them from Italy? Btw what part of Italy are you from?

[@lsanalio]

that was amazing:) poor grandpa looked like he was getting a sore back from cutting the cheese haha

[@BellaSilvery]

Amazing! Thank you for sharing :) real work !

[@mirzamay]

This is so cool and interesting.

[@ScarletPanda280]

Hello copat87 i am from Pennsylvania and i wanted to learn about my heritage since im 70 percent Italian and 30 percent German and this video is very good my nana is italian and she makes the best roast beef ever and she does everything old fashion like bottle milk and coke this video intrested me alot thanks your fan james hackman

[@CoolCakesandCraftswithAmalia1]

Bravo!

[@chicka537]

what a incredible man and what talent we love it

[@Ingablah]

Say...would your old friend be up for hanging out with a German lady and teach her how to make this??? Cause I'd love to!! btw.....I cant stop bouncing around to this music lol good pick!

[@R3troZone]

@massiveattack786 Basically yes it's just milk that is heated to over 80 degrees F then you add rennet which is an enzyme that separates the curd from the whey. After the milk has separated they curds are pressed into a solid mass and then placed in boiling salt water so that they get hot enough to become stretchy. Then the curd is stretched and kneaded like dough until it becomes smooth and shiny. And that's all there really is to it.

[@barbenH]

A master at his trade, appreciate the clip thanks!

[@pite]

thats amazing god bless that man, the orignals are the best.

[@jenamyjena]

He's handling steamy hot milk with bare hands!!

[@ryana7355]

A great video. This guy man handles those curds at every step though.

[@TeamJulianFB]

fantastico Gentelmen! xo

[@frangiul13]

Prego, Mio Amico! :)

[@LIVELISTENLAUGHLOVE]

Beautiful

[@9redliz]

GREAT VICEO.......Make it myself, but would love to do it like he does......I have not made my own curd, cheated and bought it, but this video gave me the courage to do it from scratch. Already have the ricotta down to a science, now just have to master the mozzarella. and yes, I am Italian....

[@alexiusfery14]

mamamia! .... it's a crafted traditional made italian mozarella :D"

[@kahuhinerosemary4984]

I live in Hawaii and we can't get unpasturised milk. Most of it is ultra pasturised. I am not sure if I can make this but I still need a recipe. I am sure the milk makes a difference as I used to make my grandfathers home made ice cream back east when I could get the un processed milk products. It really made a difference in the taste.

[@xellavanilla]

beautiful.

[@Copat87]

@lzambeni Grazie! I'm glad you liked it. All of the equipment belongs to my Nonno and I'm not sure where he got them. It's very old stuff lol I'm pretty sure most of it was bought here in Canada (in the Toronto) many years ago. A good place to check near Toronto is St. Claire or even Vaughan. My family is from Roseto Valfortore in Foggia (Puglia). Are you/your family from Italy originally?

[@Polarcupcheck]

Shows how with the right ingredients you don't need to be so precise for decent mozzarella. I think most people who are failing mostly havethe wrong milk, and not geeting their rennet and acid levels right.

[@Copat87]

@TheTootsieroll23 Glad you enjoyed it! I tried to keep it as authentic as possible. Thanks!

[@kenzobeat]

Love the songs

[@ArizonaBorn1358]

@massiveattack786 - I think that once he had the curds formed, he split them between two buckets and added whey (byproduct of the cheese making process) to cover the cheese until the next step in the process. @Copat87 - Thanks for sharing! It is a time intensive process!

[@abqskinhead]

@Copat87 I love cheese and came across this video. Very nice video. One question...What was the name of first song in this video?

[@nindya1197]

I'm Indonesian :)) honestly... this video is inspiring, but..I feel compassion for him,. he do it himself, without his children or his grandchildren :O

[@craigojacks673]

Cool

[@Copat87]

@abqskinhead Thank you! Glad you enjoyed the video. I'm not 100% sure of the name of the first song because a guy from Italy emailed it to me. However, the mp3 was named "Foggia - Brigantaggio" if that helps...

[@iwatcher69]

you know it's authentic when you gotta pluck stuff out of the batch!!!1

[@Otherwiseicantcoment]

Lol i had fun watching the man making the mozzarella, i hope to try one day, it looks like fun. Sorry for any grammar mistake.

[@TheJackas78]

Mpravo!

[@crazy8sdrums]

Definitely one of the CHEESIEST videos on KZbin! I LOVE cheese! :D

[@akhilparekh]

Hi. Can you tel me what did he add for curdling the milk? And is there any measurement of time that he noticed while heating milk at different stages of this process?

[@user-tx9ys8cn6x]

citric acid and rennet :)

[@chrisnangle435]

so am i right in thinking he uses the old whey to split the new milk? kind of like sourdough uses a "seed" growth to make the new batches?

[@aguila503]

nonno please don't ever die!!! abuelo... no te mueras nunca. nonno ... non muoiono mai

[@misong45]

WOW!!!

[@gabrielalorizio]

Maaaa che belleza. Molto riquisimo

[@zone7camera]

I watched many home made cheese , but your's one of my favorite . great music , from ?

[@Dirtyharry44]

wow i wish i had access to learn these lost arts

[@MaxXHavokK]

what does ur nonno use to curd the milk..ive seen people use rennet,citric acid, butter milk, vinegar, lemon juice...id like to know how it was originally made

[@vennilajohn3061]

👌superb. ☺

[@albionjq]

How cool is this

[@32anth]

What is the temperature of the water bath stretching procedure?

[@SurvivalDummy]

BTW: I'm the 700th Thumb up! ;-)

[@Copat87]

@silver3ssence Hahaha ya we made it in the garage a few Easters ago, so it was still very cool outside. Thank you very much! Glad you liked it. I think I'm always craving Mozzarella :D

[@Copat87]

It's not the same if you make it with gloves. How do you think they made cheese for hundreds of years??? How do you think they made wine for hundreds of years??? This method works and it's traditional.. it won't kill you if you eat it! lol

[@atulnaik2696]

Hey! Can you please help with the process??

[@Copat87]

@XsaaGods Hey! I'm not 100% sure of the name of the first song because a guy from Italy emailed it to me. However, when I received it, the mp3 was named "Foggia - Brigantaggio" if that helps... The 2nd song is original. My Nonno played it on his harmonica :)

[@sudrajatardiwinata2124]

so cool the song

[@sameerasumar7663]

Hi Can you help by telling what chemical did he put in order to get this cheese

[@jiangteng]

granpa you are the best

[@Copat87]

Hey! I'm not 100% sure of the name of the first song because a guy from Italy emailed it to me. However, when I received it, the mp3 was named "Foggia - Brigantaggio" if that helps... The 2nd song is original. My Nonno played it on his harmonica :)

[@ZagoDj]

This kind of mozzarella is called TRECCIA.

[@jerrettfan]

There is no better tasting cheese

[@ElisabethandJaniceTH]

what was the stuff he kept picking out?

[@janakihaag5718]

I love the music...what is the name of the first song and artist?

[@Nik88584]

Sono italiano, Calabrese, penso che tuo nonno vorrebbe ritornare in italia, non lo dice, ma e cosi!!

[@jrlomy2k]

I missed that part...where did he do this? :)

[@danpizzaforrealtho]

What is the name of the group who wrote the first song?

[@debragantter229]

Where is the same recipe. You know the how to...how much...how high the heat and how long? How do I get the recipe?

[@sadiaabdullah4148]

What we use exept renent

[@schlaznger8049]

Lots of work to get cheese but job well done

[@jamester420]

I'm a straight guy, but that does not change the fact that I wanna runaway with this guy to New York and gay marry him for his cheeses/