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

Finally managed to make the Homemade MOZZARELLA CHEESE video recipe 🤪
Here, on my website you can find the written recipe: www.cuoredicioccolato.it/en/h...
Sorry if the video is a bit long but I wanted to show both the result with the FARMER'S MILK and with the SUPERMARKET MILK, but having divided it into chapters you can only look at the part that interests you 😉
00:00 Introduction and ingredients
01:29 Curdling
03:50 Choice of milk
09:00 Curd processing
10:58 Curd acidification
14:55 Spinning or stretching process
21:43 How to recover in case of errors
23:55 Tasting
INGREDIENTS:
Milk 5 liters
Fresh cream 250 ml
Yogurt 150 g
2 tsp rennet amzn.to/2RyqWIz or amzn.to/3SMJFiG
Digital thermometer amzn.to/32F22x7
BRINE:
1 liter of water
Sea salt 150 g
RENNET: amzn.to/2VaYMWs
DIGITAL THERMOMETER: amzn.to/2XDsSDD
CHEESE SIEVES: amzn.to/2wIsUPH
POT 11 liters: amzn.to/3cnKrMd
Here, on my website, you will soon find the written recipe: www.cuoredicioccolato.it
Here you can buy the Cuoredicioccolato T-SHIRTS
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[@jamesroseland7903]

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

[@Spectacular-cuoredicioccolato]

😂👍🏼

[@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.😆😆😆

[@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]

🥳👍🏼🤩

[@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 👍🏼😉🤪😉🤤😋

[@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

[@paulawaldrep9882]

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

[@Spectacular-cuoredicioccolato]

Exactly 😂👍🏼🥳

[@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

[@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]

👍🏼🥳🎉

[@tamaracano7521]

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

[@Spectacular-cuoredicioccolato]

Thanks for your support 🥳

[@aM-mh3sv]

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

[@reid1042]

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

[@Spectacular-cuoredicioccolato]

Thanks ☺️

[@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 ☺️

[@salimhaddad9862]

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

[@Spectacular-cuoredicioccolato]

Thanks 😉👍🏼

[@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 👍🏼🤗

[@Elephantine616]

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

[@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

[@lindaferguson593]

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

[@Spectacular-cuoredicioccolato]

Thanks ☺️

[@phenixevelyphd2149]

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

[@Spectacular-cuoredicioccolato]

☺️ grazie mille a te

[@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 👍🏼

[@scottnoel3837]

SPECTACULAR!

[@Spectacular-cuoredicioccolato]

Thanks 🥳

[@mariecrowe8843]

I love making your recipes 🥰

[@Spectacular-cuoredicioccolato]

Thanks 👍🏼😉

[@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.

[@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 😉

[@designwithstyle7934]

Fabulous !!!! Thank you 👍

[@Spectacular-cuoredicioccolato]

🥳 welcome

[@robbo916]

Always spectacoolar ... I LOVE IT!

[@Spectacular-cuoredicioccolato]

Thanks 🥳

[@vikramheble9972]

Informative!! Thankyou.

[@Spectacular-cuoredicioccolato]

Thanks 😊 please share the video 😉👍🏼

[@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...

[@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 🍋

[@ronmedina429]

This just what i needed!

[@Spectacular-cuoredicioccolato]

Bravo 😉

[@checag3535]

Grazie mille senyor. Your recipes are perfect

[@Spectacular-cuoredicioccolato]

Grazie ☺️

[@neliborba9030]

Thanks for sharing, fresh mozzarella is the best.

[@Spectacular-cuoredicioccolato]

Brava 😉👍🏼

[@Spectacular-cuoredicioccolato]

Brava 😉👍🏼

[@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..😁

[@pfx2259]

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

[@Spectacular-cuoredicioccolato]

I will try 😉👍🏼 in the future

[@tharindu7]

Superb!! Thanks 👍👍

[@Spectacular-cuoredicioccolato]

😉👍🏼 welcome

[@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

[@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]

😱

[@irenefromodesaukraine6253]

Thank you!👍

[@Spectacular-cuoredicioccolato]

Welcome 🤗

[@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 🥛

[@claudiac7542]

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

[@Spectacular-cuoredicioccolato]

Grazie 👍🏼

[@944gemma]

Home made mozzarella - wow, must be delicious.

[@Spectacular-cuoredicioccolato]

🥳👍🏼

[@POLOSANCHEZC]

Thanks for sharing.

[@Spectacular-cuoredicioccolato]

Thanks for watching 😉👍🏼

[@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]

👍🏼

[@MirjanAcademy]

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

[@Spectacular-cuoredicioccolato]

😂👍🏼 thanks for your support

[@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 🥳🤗

[@RyantAR]

Very informative..... thanks

[@Spectacular-cuoredicioccolato]

😉👍🏼

[@rfzorzi]

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

[@Spectacular-cuoredicioccolato]

Ciao 👋🏼 Com’è venuta?

[@carfish]

I'm gonna make it!

[@Spectacular-cuoredicioccolato]

Bravo 👍🏼

[@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

[@marihasites7706]

Great job thanks

[@Spectacular-cuoredicioccolato]

Thanks 😊

[@Youssef-1911]

Thanks so much , i will give it a try , hope i succeed

[@Spectacular-cuoredicioccolato]

👍🏼 let us know 😉

[@balulein9525]

I’m in love with his accent ❤️

[@Spectacular-cuoredicioccolato]

😂👍🏼

[@balulein9525]

@@Spectacular-cuoredicioccolato 🥰🥰🥰

[@carmenszk]

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

[@Spectacular-cuoredicioccolato]

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

[@tysonmillsom650]

this is the best way seen so far

[@Spectacular-cuoredicioccolato]

Thanks 😊

[@rbyk2335]

thank you 👍🏼🧀

[@Spectacular-cuoredicioccolato]

😉 welcome

[@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 ⚽️🍕

[@zaryabmomin7244]

Aah finally u made mozzarella❤️

[@Spectacular-cuoredicioccolato]

🤪

[@zaryabmomin7244]

Now cheddar i know parmesan is not possible

[@Spectacular-cuoredicioccolato]

Maybe in the future 😉

[@marinabruno5528]

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

[@Spectacular-cuoredicioccolato]

Brava 👍🏼 facci poi sapere come vengono 😉

[@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 😉

[@hajdukveljko4731]

Bravo maestro.🇷🇸🇮🇹

[@Spectacular-cuoredicioccolato]

Grazie

[@tjollarna]

Awesome

[@Spectacular-cuoredicioccolato]

Thanks 😉

[@svetakokareva9455]

Wow! You are amazing 😘

[@Spectacular-cuoredicioccolato]

😂 thanks

[@svetakokareva9455]

really. I have never seen such a high level of professionalism. you can cook a high-end dish in an empty kitchen or outside (no appliances). I'm just shocked. you are the only chef on youtube of this level. Congratulations. waiting for new recipes. good luck.😍🤩 And SPECTACULAR!!!

[@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 😋

[@amethystorgan4293]

Good video

[@Spectacular-cuoredicioccolato]

Thanks ☺️

[@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.

[@jermainegayle1647]

Brilliant

[@Spectacular-cuoredicioccolato]

Thanks 🤩

[@sallyjayne777]

I love your videos sooooo much

[@Spectacular-cuoredicioccolato]

Thanks 😊 please share them with family and friends 😉

[@sallyjayne777]

@@Spectacular-cuoredicioccolato I absolutely will!

[@Spectacular-cuoredicioccolato]

Thank you my friend 🤩

[@shoterssn3760]

thank you

[@Spectacular-cuoredicioccolato]

Welcome 😉

[@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 👍🏼🤩

[@imeekamland660]

Thank​s.👍👍👍

[@Spectacular-cuoredicioccolato]

😉👍🏼 welcome

[@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]

😉

[@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

[@Mzoomtwo]

i will try to do it

[@Spectacular-cuoredicioccolato]

Brava

[@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 👍🏼

[@TIMTalksCooking]

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

[@Spectacular-cuoredicioccolato]

Let us know 😉👍🏼

[@AmognusAmgos]

è così rilassante spremere la cagliata!😆

[@Spectacular-cuoredicioccolato]

👍🏼

[@user-dx4fc6qh3j]

Could you share a recipe for guanciale please? Keep up the good work

[@Spectacular-cuoredicioccolato]

😉 I will in the future

[@clivemarshall7503]

Fantastico

[@Spectacular-cuoredicioccolato]

Grazie ☺️

[@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 😉

[@KowboyUSA]

My neighbor brings goat milk. It makes de mozzarella. Either way, cow or goat, it's much better than anything sold locally. 👌

[@Spectacular-cuoredicioccolato]

Thanks for sharing your experience 👍🏼

[@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.

[@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 😉

[@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 😉

[@MucizeOtlar]

güzel olmus

[@Spectacular-cuoredicioccolato]

Sorry 😞 I don’t understand

[@stephanwalter1467]

Ok i just ordered some on Lazada Monday I will go to the farm next my house to get me 25 litres of fresh milk

[@veen88]

First practice with one or two litre

[@Spectacular-cuoredicioccolato]

Yes good idea 😉

[@florentgauthier-blais2152]

I wish I could do that also...in Canada it's actually illegal to sell any unpasteurized milk 😥

[@02.aryajayakusuma15]

Florent Gauthier-Blais same in Indonesia that make Mozzarela so rare

[@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

[@gf3887]

Bravooo

[@Spectacular-cuoredicioccolato]

🤩 grazie

[@snipper1ie]

I grew up drinking milk straight from the cow.

[@aryn7894]

How come?! ☺️🤔☺️

[@snipper1ie]

Aryn 789 Every farm kept cattle, milked morning and evening every day. Save for straining the straw and dust it was drunk as is and your butter was churned from it also.

[@Spectacular-cuoredicioccolato]

👍🏼

[@mariecrowe8843]

Did the cow mind?🤔

[@SurtierWood]

@@snipper1ie raw milk has major health benefits theres only some rare times where it could make u sick now it's all pastorized

[@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 😉

[@user-lq6do1ip4k]

👏👏👏👏👏

[@Spectacular-cuoredicioccolato]

😉👍🏼

[@carlospontes6480]

23:56 if you want to hear a ferrari passing by

[@Spectacular-cuoredicioccolato]

😂👍🏼

[@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

[@kizuzuxie2049]

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

[@Spectacular-cuoredicioccolato]

No , sorry

[@vanpadman]

when you form the balls try to make a tighter skin then the balls will be less lumpy and means you keep all that cream inside

[@Spectacular-cuoredicioccolato]

👍🏼 thanks for the advice

[@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

[@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

[@charlesa3374]

Il meglio!

[@Spectacular-cuoredicioccolato]

😂👍🏼 grazie

[@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

[@flowerchild777]

Maybe soon we can buy "fresh" milk👍

[@Spectacular-cuoredicioccolato]

👍🏼 how is it going?

[@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

[@user-rr7lo5ir9r]

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]

@@user-rr7lo5ir9r Thank you very much

[@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