Quick Mozzarella 2021 Style! This is NOT a Beginners Recipe.

I've revamped and re-recorded my Quick Mozzarella recipe and edited it in my current style. It contains more tips and things to note to make this cheese successfully.
Alternative non-microwave recipe;
If you don't have a microwave, you may want to put on heavy rubber gloves. Heat the reserved whey to at least 80°C (175°F). Add ¼ cup of salt to the whey. Shape the curd into one or more balls, put them in a ladle or strainer, and dip them into the hot whey for several seconds. Knead the curd with spoons between each dip and repeat this process several times until the curd is smooth and pliable. There is no need to add additional salt. Finish off with the cold water bath for 15 minutes.
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[@yoshilorak5897]

Man I gotta say, I can never get tired of being called a CURD NERD.

[@braydonrex481]

You prolly dont care at all but does anybody know a method to log back into an instagram account?? I stupidly lost my login password. I would love any tricks you can offer me

[@maximussamir2332]

@Braydon Rex instablaster =)

[@officerpoopnugget9989]

"This is NOT for beginners!" Me, who magically turned mozzarella curd into ricotta: My powers have doubled since we last met

[@spencerkalp3417]

Good. Twice the pride, double the fall.

[@JamesHope87]

Did you manage to fix this?

[@skeletongod6904]

I clicked on this video and immediately got an add telling me to stop eating cheese because it'll give me memory loss over the age of 50

[@GavinWebber]

I hope you quickly forgot about it 😀

[@skeletongod6904]

@@GavinWebber Forget about what? :)

[@merindymorgenson3184]

@@skeletongod6904 🤣

[@kyrorayne]

I always enjoy seeing this channel pop up on my feed! These vids are always so relaxing to watch.

[@MiKa-bz2xg]

Thanks Gavin It's always a big pleasure watching you making your magic.

[@bigbadbovine]

Great video. I love that you show all the steps of sanitizing the equipment and creating the dilutions.

[@SaucePear]

This was my first ever cheese today, and it went beautifully! I put half of it straight onto a pizza, delightful! Thanks so much for the video!

[@danpryce]

Another awesome and helpful video! Thank you Gavin...you've inspired me to become a curd nerd! Cheers!

[@Sidarathon]

Glad you recommended Insalata Caprese - it's one of my favourites!

[@linaelkhechen8188]

🌸 Thank you so much dear!! Made Mozarella today and it stretched perfectly 😍 this time after you answering my questions last month during video #167 👍 thank you for your kindness & all the time you give us & your care! You are the best 🌸🌸🌸

[@maddoxotto295]

This is the first video I have watched of yours and I already love the channel

[@boester69]

As a complete newby (haven't made cheese ever in my life), I am tempted to try this, especially since it is a one day cheese and you created a really hands on tutorial here :D

[@reno-koreanfoodlover6569]

They look delicious definitely going to try this

[@Tia_Bea]

Just made this one here and turned out FANTASTIC!

[@samrichardson8388]

The BEST content on this website

[@papichulohoy]

Love your videos Gavin, you're spectacular

[@ebutuoytm7560]

This channel is a goldmine, i'm officially now a curd nerd. Cheers Gav!

[@GavinWebber]

Welcome aboard!

[@pcharliep61]

Great video. fresh mozzarella salad is a summer time favourite. cheers

[@fluffycritter]

"Intermediate Cheese" is my progressive funk fusion band's name.

[@MurrayBlanchard]

Just made this cheese, minus the lipase and it is remarkable. My first attempt at making cheese, but you made it look easy, so I thought I'd give it a try. Excellent instructions. Thank you.

[@GavinWebber]

Wonderful!

[@jacobaaandersen]

Idk why, im not even a big cheese eater, but these vids are just gold

[@erinobrien8408]

Is this what I've seen at the grocer's called Mozzarella Fresca? 🙏 Thanks so much for sharing your great knowledge in these videos!!

[@vasobg12]

Another great video! Make it several times and it is perfect. On one side is way better than the super market stuff on the other it is cheaper in my country + priceless making it by yourself! Can not beat that. I found locally lactic acid 40% solution for cheese making, can I use it instead of citric acid? Keep up with the great work you are doing!

[@Yeraus]

Hello Mr. Webber, I really appreciate this video! Years ago I discovered your channel because of your other mozzarella video, that's when I subscribed. For me, making mozzarella was always a hit or miss. 50% of the time it came out amazing, like the nicest mozzarella I could think of, but the other 50% it just did not melt and stretch, like at all, and then I ended up with basically cottage cheese I guess? Which tasted fine, but was always a disappointment kinda. At first I tried to alter the amount of rennet or citric acid or the temperatures in some steps. However, I found out that for me the biggest factor was using the right milk, basically I did not find any "suitable" milk in any supermarket, save for one type I found in an organic food store, which really went bad in like 2 days but other than that was the best milk I've ever tasted, although at a price of like 2.5 times of my typical also "organic" standard milk at the supermarket. I did not have any success with any other type of milk. Well, that was then and this is now, I recently noticed supermarkets having higher quality milk at a more reasonable price around here where I live. Maybe I will try again soon, thank you so much for the video - and the inspiration!

[@Geo-jv5zm]

As always ... you the best

[@bernardodejong8080]

Thnx for the revise this looks like fun, certainly gonna try it out. Can i use this recipe with latte di bufala?

[@Sarah-zb5it]

You say not for beginners, but quick mozzarella was the first cheese I made! So good!

[@DrCrowtron]

Just wanted to thank you for your videos. You helped me build the courage to make my first cheese just a couple days ago. Funny enough, it was your earlier quick mozzarella recipe. I didn't have lipase, but they turned out beautifully - although it was more panic inducing at points, I admit. As I watched your latest addition, I was finishing off the last of my mozzarella in caprese. I am making a press and have the molds on the way, and I'm thinking about starter cultures. I plan on trying for cottage cheese next (Flora danica is on its way too), but I wanted to ask what would be a good cheese to attempt after mozzarella?

[@user-tx1mx6rd6t]

Thanks a lot Mr. Gavin 😊😊

[@GavinWebber]

My pleasure!

[@gordonsmit3396]

Hello .... Awesome video ... going to try him ... Would like to take the opportunity to ask what I am doing wrong that my cheesecloth is stuck to the cheese with the first re dressing ...... Thanks for the videos .... Very informative .... So let them come😃Greetings from South Africa

[@mr_dolphin621]

smoked gouda with apple is soo good

[@kenanox6221]

Thanks garnps love from Ethiopia ❤

[@elybellysmellyely]

crying internally over the “this is NOT a beginners recipe” in the title. One day i’ll graduate to making mozzarella...maybe

[@GavinWebber]

Make a some other easier cheeses first, then come back to this one.

[@robertcorlet512]

Thank you 👍

[@quokkanox]

As soon as he said curd nerds I subscribed

[@dc-k4868]

Made (and ate!) this today - great cheese, great video. Thanks Gavin

[@Nishiskitchenrecipe]

Awesome

[@mnet1514]

This process looks much easier than the one I tried and failed at a while back. You've encouraged me to try again. I'll report the result. Meanwhile, is there a trick to extend its refrigerator shelf life? I'm looking to sell this at my little milk shop in the near future.

[@Powdered_Water]

Thank you Mr. Hoskins

[@momaym5690]

i am happy to see a video especially in making mozzarella. i am looking a supplier of the cheese coat.

[@ashc8850]

I always use acid to curdle milk for cheese making and have not experienced any problem with pressing or blue mold growth (on hard cheese). I do not understand why most cheese artisans only suggest rennet. ( Does not lactobacillus lower pH as well?) P.S. I have got a lovely camblue on the way thanks to you.

[@TOEC]

A couple questions regarding quick Mozzarella (or Mozzarella in general). I've never had home made Mozzarella, just what would be considered "commercial" mass produced cheese. What sort of flavor does the Lipase add, and is it common in mass produced Mozzarella? Also, how strictly do you have to adhere to the portions of the recipe regarding time, temperature, ph, etc.? Your older video on what happens when cheese goes wrong makes it seem like the majority of the time that things go wrong, the cheese is still edible, is the quick Mozzarella a bit forgiving if you don't get it exactly right (in other words, if you make a minor mistake in the process, is it still going to taste good and be edible, or will it have to be thrown away)?

[@davidjr3769]

Just finished making my first batch of mozzarella it turned out good but I think I didn’t cut the curds small enough because it took extra time in the microwave to get it shiny. Also once you get to 103 F do you turn the heat off right away ?

[@gekobcint4973]

Hello there, I having fond of making cheese and recently I started making them but, it’s really hard to find rennet where I live, so I don’t want to make that stops me from making mozzarella, my question is can I still make them without the rennet as a practice so when I get the rennet it will be easy. Note I tried buying them online, they are very expensive and some may be damaged when it’s arrived. Thanks for the great video, new curd nerd here 😊

[@PatriciaGauci]

Hey, Gavin, great updated video! Quick question: How *cool* is the cool water? Room temp? Cold faucet? Refrigerator cold?

[@GavinWebber]

Just out of the tap

[@moniquehenderson156]

Room temperature is fine. And some people's tap water may not be suitable so try using boiled water from the kettle that has completely cooled to room temperature. This is what I do all the time.

[@billnelson5678]

I have made a dozen or so recipes and they all came out great but this one was not strechy. After I added the citric acid it curlded and stayed that way through the process. Did I not mw it long enough? Ph was 5.2. Everything per recipe. Thanks and cheers!

[@GavinWebber]

Not sure Bill. It never fails for me. Maybe rennet strength or milk?

[@antonc81]

Hi Gavin, fellow melbournite here. Wondering what brand of milk you use and where you buy it. Many thanks!

[@atribiliousme9528]

hey gavin. I finally found a local source of rennet, and I certainly CAN get my hands on citric acid, but can I use lemon juice instead of citric acid?

[@robdawg1017]

4:00 So if your PH is off how would you go about adjusting it?

[@benjaminchung991]

If it's too high, add small amounts of citric acid until you get it right. If too low, then add more milk (scale up other ingredients to match) - though it may be gone already, mozz is quite near the point at which milk just straight up curdles and once the protein goes, there's no getting it back. I generally suggest erring on the side of not acidic enough for this reason.

[@robdawg1017]

Benjamin Chung Makes sense, thanks!

[@JamesHope87]

Gavin, thank you so much for this recipe. I am really struggling with it though. Mine looks exactly the same as yours all the way through the heating (turning to scrambled egg), I drain it a bit in the cheese cloth, microwave for 1min30 (750watt microwave) and get it out, curds seem a little yellow, but still firm, drain a bit more and knead a bit. I repeat this and the curds get sloppier and sloppier until I have ricotta. What Am I doing wrong that means my cheese "unsets"

[@GavinWebber]

What kind of milk are you using?

[@JamesHope87]

@@GavinWebber I was using unhomogenised 5.0% channel island milk. But I just did a new batch with normal.supermarket 3.7% and this time I added a bit of calcium chloride and I used a pH probe rather than the cheap test strips and success! Woo!

[@eggpassion]

is there a reason to stretch it like that? what's the purpose of the stretching and folding, thank you for sharing your knowledge gavin!

[@GavinWebber]

Yes, stretching gives the cheese it’s stringy texture

[@molnarnikolettadrien]

I don't have microwave :( is this possible with raw goat milk? What would you recommend to change?

[@afriedli]

What sort of yield do you get (weight of cheese per litre of milk)?

[@user-lu6wz5im8b]

My mozzarella did not come to a full stretch. I did use calcium chloride and citric acid because I can only get homogenized milk and or pasteurized milk. Should I use only calcium chloride? Thank you , you make it all look so easy. I see most people use fresh cows milk and I know that it works great!

[@sethtamwood5202]

'It's not for beginners!' But it's my favorite and I want so much of it.....

[@splash5974]

Looks good! I will try this soon. Near the end of the vid, i think you meant Caprese salad. I have rennet tablets. Can i use them instead of liquid rennet?

[@GavinWebber]

Yes you can! Follow the instructions on the packet for how much to use per litre of milk. Don't use junket, it won't work.

[@splash5974]

@@GavinWebber Thank you!

[@lesleywise5201]

I've used this recipe three times now - first time it turned out soft, great shredding - type texture, tasted beautiful. It also went nice and stretchy after microwaving and minimal working. Second and third time the curds that formed after adding rennet were noticeably crumblike and after microwaving I could not get that stretchy smooth texture 😕. Resulting mozzarella was tough and rubberyv😭Any help appreciated - other than checking ph as I don't have the equipment to do that.

[@MusikAlltid]

A tip is using the freshest milk you can find, milk sours over time which makes tve pH to low. But pH strips are cheap, you can probably find them on amazon.

[@davidjr3769]

Mine was not as stretchy as yours ! I checked the PH and everything...overall thiugh for my first time I would rate it 7/10 ... tasted a little and it was amazing but I am waiting 24 hours for the lipase.

[@pizzagorgonzola]

can i use vinegar instead of citric acid ? if yes, how much ?

[@ciellindley]

Hey Gav what would be the best kind of milk for this? Unhomogonised?

[@MissJilly0]

I've a question: how do they make mozzarella last for more than a week when they sell it in the store? Do they use preservatives?

[@ClAddict]

@4:05 - what does one do if the PH is out of the range of 5.0-5.3?

[@davidcline7883]

Add more milk or citric acid depending.

[@beckymichels6522]

How do I raise or lower the ph levels on milk when making cheese.

[@eat00002]

my ads before this was ubereats and red android guy also my day has been made thousands o times better being called a curd nerd

[@efthimiagoro4675]

Hi Gavin. Mine flopped. I had the correct PH but it still didn’t stretch. But this time round I did panic and at the 10 minute mark when it hadn’t set I added more rennet…. Is that possibly why my curds became hard and rubbery? Cheers Mia

[@GavinWebber]

Yes. too much rennet

[@BVisser7]

Subbed! Our jersey is now in milk for the first time and I don’t care who knows it... I WANT TO BE A CURD NERD!!!

[@karimtebbakh2432]

HI ..but how can I get the low moisture mozzarella cheese at the end ? Thanks

[@GavinWebber]

Use the traditional method. Not this version

[@MrAlio84]

Do I need to add Calcium Chloride if I am using store Milk?

[@GavinWebber]

No, because I found that it inhibits a good stretch

[@lex114100]

Have you a vid on what is a clean break compared to unclean

[@GavinWebber]

No, but most videos do show the difference if I am not pleased with the curd set initially.

[@Bob-ln1jh]

Dropping cheese? Where's the dog? LOL

[@danieldangelo195]

@Gavin: Question, can you reuse the brine? or do you make a new brine for each cheese?

[@GavinWebber]

Yes, I do reuse. Boil between each batch of cheese. If it stinks, throw it and make a new batch.

[@danieldangelo195]

@@GavinWebber awesome thanks!

[@beckymichels6522]

I know what Oaxaca cheese is but I’m looking at this mozzarella quick recipe that you have and I have to ask you what is the difference between mozzarella and Oaxaca

[@Nel33147]

Non chlorinated water , is distilled water okay , or perhaps spring water ?

[@GavinWebber]

Yes, both are fine

[@teelanace9434]

Ok so what ph test strips should I get .... or just any really???

[@GavinWebber]

Any from a good cheese making suppliers

[@johnlord8337]

Basil loves all dairy items - it makes them super tasty. Still need to work out the biochemical process - but basil loves dairy !!!!

[@chopz5881]

Gavin, can you still make it with homogenized milk?

[@GavinWebber]

yes

[@chopz5881]

@@GavinWebber awesome! Do you need calcium chloride? I remember from your other mozzarella video

[@Gorkilein]

If you use acid you don't need rennet at all. Just add the acid and let it sit until it has curdled. Or if it doesn't heat until it has.

[@thedestroyer3879]

Can i use any kins of whole milk and what do you mean non chlorinated water

[@ivankoruza5626]

Any milk that is not Ultra heat treated or Ultra pasteurized. If it's just normal pasteurization it's fine. Most water, eitehr in bottles or from the tap, will be chlorinated, to keep it safe for drinking. Usually you can simply boil the chlorine out of the water though, but check your local chlorine levels and then google around a little to find the best solution.

[@GavinWebber]

Yes, but not UHT or ultrapasteurised. Water without chlorine in it.

[@georgecolhoff-sines8124]

How is low moisture mozzarella made

[@McAppleWar]

Ph testet and using milk straight from the farmer. Still having issues setting the curds. Will get a half sloppy, almost clean break after about 30 minutes. Whey turns from cloudy to white as milk. Any help?

[@jamkpa]

Is pasteurized whole milk ok to use?

[@GavinWebber]

Yes

[@berighteous]

what do you mean by "good quality milk?"

[@gillywilly63]

Have you tried making red Leicester? It is a regional cheese in the UK.

[@GavinWebber]

Yes, it’s quite delicious

[@LC-hf3rk]

Gavin, does it melt well?

[@GavinWebber]

Yes, but not as good as low moisture mozz

[@alexcue6509]

Is star-san an acceptable sanitizer for cheese making?

[@GavinWebber]

Yes, it can be used.

[@douglasfairmeadow]

Thanks Gavin. Could you please tell me the total duration of making this? Maybe I missed it in the video.

[@GavinWebber]

Less than 1 hour

[@douglasfairmeadow]

Thanks Gavin. @@GavinWebber

[@Chalo122790]

So tap water is out of the question right ? Because I am pretty sure it is chlorinated, should it then be bottled water?

[@moniquehenderson156]

From Sydney Australia. I boil water in the kettle and let it cool completely. That is all you need. I always use boiled cooled water from the kettle and have always had success.

[@Chalo122790]

@@moniquehenderson156 thanks

[@ZenaHerbert]

How do you correct the ph level if it is too high or too low, please?

[@GavinWebber]

You can’t

[@ZenaHerbert]

@@GavinWebber Thank you for your honest reply 😊 Happy Christmas and a healthy 2024 to you and your family.

[@alexjohnc]

Can you make it vegetarian? Is there a rennet alternative?

[@GavinWebber]

The rennet that I used is vegetarian

[@jenpaige3110]

Hey Gavin! Can you do a "baby bell" type cheese? It's canadian

[@CloudWalkingOfficial]

Babybell is just edam.

[@wowonomponk3616]

im indonesian with bad english. could you please make a video about 'no microwave style' ?

[@beckymichels6522]

If I don’t have raw milk. Can I use 4% milk?

[@GavinWebber]

Yes

[@LethalMercury]

The ad preceding this video told me that eating cheese will cause memory loss!

[@TheStiepen]

What kind of ad is that. Like, what are they trying to achieve with that?

[@LethalMercury]

@@TheStiepen one of those “this kind of food will cause this” scam diet ads.

[@janiewhyman3245]

How to get the right ph????

[@PatriciaGauci]

See the replies to "Dumb Videos", as they asked the same question and got a really good answer.

[@anaussiefarminginthephilippine]

Hi mate. I ws told to come and look as he said you have the channel for cheese. we have just started in 2023 to make from goats milk

[@peoplethesedaysberetarded]

G’day, Gavin! How are you going?

[@camlee9906]

I tried another quick mozzarella, it set better than before but still not right

[@ghsidrybkuc]

Is it possible to keep fresh mozzarella in bacon for a long time?

[@GavinWebber]

Bacon?????

[@Tthessen]

I just read every comment and can’t believe no one asked this… 😊 Can you use skimmed milk? I just separated the cream off my goats milk and have a lot of skim I need to use. Someone told me I could do mozzarella- wondered if it would work with this method?

[@GavinWebber]

Not sure that it work. You could make a Goat's milk Hard Italian cheese like Caprino Romano

[@Tthessen]

@@GavinWebber thank you for the response! And for all you do!

[@gabelstapler19]

To get a "creamier" result, can you augment the milk with some cream? I've seen it done in other recipes, but I've never tried it. Thanks for the great tutorial!