“We’re using the milk from the time of Adam and Eve...” I cracked up at that. Keep crushing, brother 👍🏼
@Spectacular-cuoredicioccolato
3 жыл бұрын
😂👍🏼
@icanthearkinda9399
4 жыл бұрын
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
4 жыл бұрын
Welcome 😉
@artistaloca4
4 жыл бұрын
And SOOOO much better!! ❣️
@keithdouble1440
3 жыл бұрын
Google it.😆😆😆
@molouw1
4 жыл бұрын
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
9 ай бұрын
🥳👍🏼🤩
@paulawaldrep9882
3 жыл бұрын
When you whirl your hand, we know it's SPECTACULAR 😍😋
@Spectacular-cuoredicioccolato
3 жыл бұрын
Exactly 😂👍🏼🥳
@pepper24able
4 жыл бұрын
You can add 1/4 of a teaspoon of calcium chloride per gallon of store bought milk to firm up the curds.
@jesidillon4593
2 жыл бұрын
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
2 жыл бұрын
Thanks for the advice 👍🏼
@AbstractBlend
3 жыл бұрын
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
3 жыл бұрын
Bravo 👍🏼 good idea 😉 let us know when you taste your mozzarella cheese
@alyonaahmadova3669
2 жыл бұрын
Mozzarella cheese was really spectacular! Everyone in my family liked it, I was asked to repeat. Thank you for your receipts.
@Spectacular-cuoredicioccolato
2 жыл бұрын
Spectacular 🥳 if you want send me some pictures on instagram 😉 thanks for sharing your experience
@snipper1ie
4 жыл бұрын
I grew up drinking milk straight from the cow.
@aryn7894
4 жыл бұрын
How come?! ☺️🤔☺️
@snipper1ie
4 жыл бұрын
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
4 жыл бұрын
👍🏼
@mariecrowe8843
4 жыл бұрын
Did the cow mind?🤔
@SurtierWood
3 жыл бұрын
@@snipper1ie raw milk has major health benefits theres only some rare times where it could make u sick now it's all pastorized
@mssuezee6178
4 жыл бұрын
Thank you so much,now I know why I failed. I will try again. Blessings from Sue in BC Canada 🇨🇦🙏🙏🙏
@Spectacular-cuoredicioccolato
4 жыл бұрын
Thanks 😉👍🏼 let us know
@mssuezee6178
4 жыл бұрын
@@Spectacular-cuoredicioccolato you bet thanks again.
@robbo916
4 жыл бұрын
Always spectacoolar ... I LOVE IT!
@Spectacular-cuoredicioccolato
7 ай бұрын
Thanks 🥳
@Elephantine616
4 жыл бұрын
I greatly enjoy your videos. Your language is fantastic. Very expressive.
@Spectacular-cuoredicioccolato
9 ай бұрын
Thanks 🤗
@pfx2259
4 жыл бұрын
Epic! Can you teach us how to make other cheeses, like caciocavallo or scamorza?
@Spectacular-cuoredicioccolato
4 жыл бұрын
I will try 😉👍🏼 in the future
@thothheartmaat2833
3 жыл бұрын
so if you add yogurt it doesnt need to be raw milk? i can use store milk with yogurt to make it? UPDATE: oh i guess it didnt work.. so it made ricotta? cottage cheese?
@Spectacular-cuoredicioccolato
3 жыл бұрын
Exactly 👍🏼 you ca do different cheese but not mozzarella cheese
@dorothyholder
4 жыл бұрын
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
4 жыл бұрын
Thanks 😊👍🏼
@mcervi
2 жыл бұрын
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
2 жыл бұрын
@@mcervi tell me u have a video on that pls
@Adrian9G
4 жыл бұрын
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
4 жыл бұрын
In Italy too 😉 we call it caciocavallo 🤤
@florentgauthier-blais2152
4 жыл бұрын
@@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
4 жыл бұрын
👍🏼
@LucjaG.
2 жыл бұрын
some people use citric acid or vinegar instead of yogurt ... could that be? can the cheese be worse because of it?
@Spectacular-cuoredicioccolato
2 жыл бұрын
The yogurt is for the ferments But the lemon is for the acidity
@MrAlio84
3 жыл бұрын
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
3 жыл бұрын
Thanks 😊 let us know the result 😉👍🏼
@annamariamemoli6397
2 жыл бұрын
Non e’ abbastanza acido come si può fare più acido?
@Spectacular-cuoredicioccolato
2 жыл бұрын
Limone 🍋
@blue-eyedsoul4239
4 жыл бұрын
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
4 жыл бұрын
Brava 👍🏼😉🤪😉🤤😋
@MirjanAcademy
3 жыл бұрын
Wow, I now addicted to your channel. Thank you from Prince Edward Island
@Spectacular-cuoredicioccolato
3 жыл бұрын
😂👍🏼 thanks for your support
@KowboyUSA
4 жыл бұрын
My neighbor brings goat milk. It makes de mozzarella. Either way, cow or goat, it's much better than anything sold locally. 👌
@Spectacular-cuoredicioccolato
4 жыл бұрын
Thanks for sharing your experience 👍🏼
@louisdevalois4358
2 жыл бұрын
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
2 жыл бұрын
Thanks ☺️ for your support
@louisdevalois4358
2 жыл бұрын
@@Spectacular-cuoredicioccolato why of course!
@Spectacular-cuoredicioccolato
2 жыл бұрын
👍🏼🥳🎉
@merindymorgenson3184
2 ай бұрын
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
2 ай бұрын
Thanks for all this good advices 👍🏼🤗
@carlospontes6480
4 жыл бұрын
23:56 if you want to hear a ferrari passing by
@Spectacular-cuoredicioccolato
4 жыл бұрын
😂👍🏼
@Naplesfrank154
4 жыл бұрын
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
4 жыл бұрын
Hi Frank, can I add lemon juice as citric acid? I'll try It If my recipe goes wrong.... Thanks...
@Spectacular-cuoredicioccolato
9 күн бұрын
Thanks for the advice 👍🏼
@Naplesfrank154
9 күн бұрын
@@rfzorzi Please forgive me but I just saw your message only 3 years later. Yes you can use lemon juice. Add 4-5 tablespoons of lemon juice for every tablespoon of citric acid. So for each 1 1/2 tablespoons of citric acid that is called for, use 7-7 1/2 tablespoons of lemon juice. Again, I am so sorry for not answering you sooner. 😊
@Spectacular-cuoredicioccolato
9 күн бұрын
Thanks for your help 👍🏼
@renitabarrientos7950
3 жыл бұрын
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
3 жыл бұрын
Thanks again ☺️ keep us updated if you find the farmers milk 🥛
@quintalomaru
4 жыл бұрын
What to do when the cheese is not melting in hot water? Waiting a little bit more? How long? Grande video grazie.
@Spectacular-cuoredicioccolato
9 ай бұрын
The cheese should become acid
@dimitrismagdanozidhs8516
4 жыл бұрын
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
4 жыл бұрын
Better if you eat in maximum 3 days 😉
@barryw2659
2 жыл бұрын
Hi, After making your mascarpone I will now be trying to make the mozzarella. I have a question. You say 2 teaspoon of rennet but only show that you put 1 teaspoon in each pot of milk. So for 5 litres it is 1 teaspoon of rennet? Also, you say 150g of yogurt. Is this for the two pots or is it 150g per 5 litres? Grazie!
@Spectacular-cuoredicioccolato
2 жыл бұрын
1.5 teaspoon for 5 liters 150g for 5 liters
@instinctivearcher6146
3 жыл бұрын
When I try to make this, using raw milk, it doesn't get elastic in time so I leave it over night and stretch it in the morning, then it is very elastic BUT also the mozzarella becomes very hard and rubbery, not soft and creamy. Is it a problem to leave it in over night for like 10 hours before stretching? The hard mozzarella is fine for pizza because it melts but I'd like to make a nice creamy soft one also...
@Spectacular-cuoredicioccolato
3 жыл бұрын
Probably the problem is the water, too hot
@kb2vca
3 жыл бұрын
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
3 жыл бұрын
Thanks for the advice 👍🏼
@thelifeanddimension
3 жыл бұрын
Still not getting smooth texture.whats the reason cow milk direct from farmer also tried buffalo milk direct from farmer.and tried separately with goat milk also 😂.I think vegetable rennet is reason?
@Spectacular-cuoredicioccolato
3 жыл бұрын
Yes 👍🏼 animal rennet is better 😉
@stephanwalter1467
4 жыл бұрын
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
4 жыл бұрын
First practice with one or two litre
@Spectacular-cuoredicioccolato
4 жыл бұрын
Yes good idea 😉
@florentgauthier-blais2152
4 жыл бұрын
I wish I could do that also...in Canada it's actually illegal to sell any unpasteurized milk 😥
@02.aryajayakusuma15
4 жыл бұрын
Florent Gauthier-Blais same in Indonesia that make Mozzarela so rare
@GodGunsGutsandNRA
2 жыл бұрын
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
2 жыл бұрын
Thanks for the advice 👍🏼 I should try
@Jagodinac1969
4 жыл бұрын
Perfect👍👌🍺🍻🥇🏅🏆🇷🇸🇷🇸🇷🇸
@Spectacular-cuoredicioccolato
4 жыл бұрын
Thanks 😊
@vanpadman
4 жыл бұрын
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
Жыл бұрын
👍🏼 thanks for the advice
@danjv
4 жыл бұрын
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
4 жыл бұрын
😉👍🏼
@limkejiekejie8728
2 жыл бұрын
Hai.They supply u the curd frozen or fresh? Can the curd be frozen n then stretch it soon.
@danjv
2 жыл бұрын
Hi, we received it fresh. I've never seen curds frozen. You can freeze mozzarella but the texture is different when thawed.
@walterperez3439
3 жыл бұрын
We have Roma tomato we have basil and now ready to eat pizza Margherita Vera thanks 🙏🏻 my friend you’re a legend 👋🇮🇹🇳🇿🦘
@Spectacular-cuoredicioccolato
3 жыл бұрын
🥳👍🏼 spectacular ⚽️🍕
@flowerchild777
4 жыл бұрын
Maybe soon we can buy "fresh" milk👍
@Spectacular-cuoredicioccolato
7 ай бұрын
👍🏼 how is it going?
@thomaslamartina5508
2 жыл бұрын
Your recipe says 5 liters. But the little bottle in the video looks much smaller. Is the 5 liters accurate?
@Spectacular-cuoredicioccolato
2 жыл бұрын
5 liters divided in 2 pots Don’t worry 😉 follow the recipe
@scottnoel3837
4 жыл бұрын
SPECTACULAR!
@Spectacular-cuoredicioccolato
7 ай бұрын
Thanks 🥳
@LucjaG.
2 жыл бұрын
hello, I have a question ... how many percent does cream have
@Spectacular-cuoredicioccolato
2 жыл бұрын
From 20 to 40 %
@LucjaG.
2 жыл бұрын
@@Spectacular-cuoredicioccolato hello, can 18% of the cream also be, is it too little and will it be too sour?
@Spectacular-cuoredicioccolato
2 жыл бұрын
Yes 👍🏼 you can
@ΑχιλλεαςΑσκωτης1953ΑμμοχωστοςΠ
3 жыл бұрын
Παρακαλώ θέλω ελληνικούς υποτιτλους
@Spectacular-cuoredicioccolato
3 жыл бұрын
Sorry but I can not understand 😩
@WakandaBabe
3 жыл бұрын
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
3 жыл бұрын
Good idea 👍🏼
@barryw2659
2 жыл бұрын
Have you done the comparison yet? I'd be interested in what you found out.
@lesleywise5201
Жыл бұрын
@@barryw2659 He compares the two types of milk in the video
@Spectacular-cuoredicioccolato
Жыл бұрын
Yes 👍🏼😉 thanks for your help answering, sometimes I can not see all the comments
@thelifeanddimension
3 жыл бұрын
White vinegar addition will drop the pH fast??
@Spectacular-cuoredicioccolato
3 жыл бұрын
Yes
@kizuzuxie2049
3 жыл бұрын
can we did this using Fig sap or branch instead of rennet? thankss
@Spectacular-cuoredicioccolato
3 жыл бұрын
No , sorry
@danieljordan4320
4 жыл бұрын
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
4 жыл бұрын
Buffalo Milk.. doesn't work well with hooved animal milks
@Spectacular-cuoredicioccolato
4 жыл бұрын
Cow or buffalo
@mariecrowe8843
4 жыл бұрын
I love making your recipes 🥰
@Spectacular-cuoredicioccolato
4 жыл бұрын
Thanks 👍🏼😉
@oliverhel9629
4 жыл бұрын
your english is pretty good..i always admire people who can speak more than one language..
@Spectacular-cuoredicioccolato
4 жыл бұрын
👍🏼 thanks for the support ☺️
@pratipkumarroy
3 жыл бұрын
I speak 5 languages
@Spectacular-cuoredicioccolato
3 жыл бұрын
😱
@forevercryin
4 жыл бұрын
Hello, can I replace the rennet with lemon or vinegar please?
@Spectacular-cuoredicioccolato
4 жыл бұрын
No for this recipe 😉
@forevercryin
4 жыл бұрын
cuoredicioccolato I see, thank you very much for the quick answer 🌺
@Spectacular-cuoredicioccolato
4 жыл бұрын
😉
@PointofimpactTV
3 жыл бұрын
You need to add calcium chloride to pasteurised milk to get a better curd set.
@Spectacular-cuoredicioccolato
3 жыл бұрын
Thanks for the advice 👍🏼
@tamaracano7521
4 жыл бұрын
Great video. Thank you! You explains things so easy.
@Spectacular-cuoredicioccolato
9 ай бұрын
Thanks for your support 🥳
@maltagirl11
4 жыл бұрын
I have powder rennet, so can you tell me how much I should use? Thank you for the video 😊
@Spectacular-cuoredicioccolato
4 жыл бұрын
Check on the box 😬 I don’t know your rennet 😉
@Banzybanz
4 жыл бұрын
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
4 жыл бұрын
Thanks 👍🏼 I will do the paneer very soon 😉
@Banzybanz
4 жыл бұрын
@@Spectacular-cuoredicioccolato Would love to see you do it.
@Spectacular-cuoredicioccolato
4 жыл бұрын
How to make PANEER at home - Indian Cheese without rennet - पनीर कैसे बनाये घर पे - easy recipe kzitem.info/news/bejne/woCMqoGtkYJ1jIo
@Banzybanz
4 жыл бұрын
@@Spectacular-cuoredicioccolato Thank you ❤️
@Spectacular-cuoredicioccolato
4 жыл бұрын
😉
@domenicoalbergo5350
3 жыл бұрын
Hello it’s me again. I love all of your video. I was wondering if you ever tried making homemade Simmental can meat because we in America can only get it from Amazon. I wanted to try and make it with beef but I don’t know where to start. I hope you can make a video on how to make it that would be great if you can. Thank you
@Spectacular-cuoredicioccolato
3 жыл бұрын
Hi 😉 I will try and you will watch the video but I don’t know when 😬
@domenicoalbergo5350
3 жыл бұрын
Ok thank you 👍
@Spectacular-cuoredicioccolato
3 жыл бұрын
😉👍🏼
@alejandroalvarado5808
3 жыл бұрын
Hellooo! In Montreal there is not whole milk. What can i substitute the whole milk for? Thanks! your program it"s amazing.
@Spectacular-cuoredicioccolato
3 жыл бұрын
You can add double cream to normal milk 😉
@alejandroalvarado5808
3 жыл бұрын
Thanks Im gonna try and let u Know
@alejandroalvarado5808
3 жыл бұрын
@@Spectacular-cuoredicioccolato merci beaoucup
@Spectacular-cuoredicioccolato
3 жыл бұрын
😉👍🏼
@bandabanderos
3 жыл бұрын
Is the ingredients for each pot or split between the two? Wanting to try this and want to make sure the ratios are right
@Spectacular-cuoredicioccolato
3 жыл бұрын
I used 2 liters per pot
@bandabanderos
3 жыл бұрын
cuoredicioccolato thanks. And if I have fresh whole milk (not skimmed or pasteurized) do I still need the heavy cream and yogurt?
@Spectacular-cuoredicioccolato
3 жыл бұрын
In this case it’s not necessary
@tapantaola2148
2 жыл бұрын
Is there a way we can boost milk from the supermarket if we add more cream or even butter? Or is a waste of money?
@Spectacular-cuoredicioccolato
2 жыл бұрын
Some people adds calcium chloride for cheese but I never tried
@tapantaola2148
2 жыл бұрын
@@Spectacular-cuoredicioccolato Some people also use white vinegar instead of lemon... have you ever tried? And if the answer is "yes" what was the differences?
@Spectacular-cuoredicioccolato
2 жыл бұрын
Vinegar and lemon are different technique than rennet 😬 sorry I am not able to explain in English but some one have done it in the comments
@abdullahahmed2530
4 жыл бұрын
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
4 жыл бұрын
Maybe the rennet was too old, not good anymore. It's worked when I've used it with goat milk.
@Spectacular-cuoredicioccolato
4 жыл бұрын
Yes you can but I never tried it What milk did you use it?
@abdullahahmed2530
4 жыл бұрын
Cow milk
@空天-u3p
3 жыл бұрын
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
3 жыл бұрын
@@空天-u3p Thank you very much
@lindaferguson593
6 ай бұрын
Wonderful, wonderful, wonderful!!!! Such great videos!!! Thank you!!!!
@Spectacular-cuoredicioccolato
6 ай бұрын
Thanks ☺️
@macanoodough
4 жыл бұрын
The shape of the yogurt container is wider at the top and it looked like a lot more yogurt went into the Farmer's Milk. Would this matter to the consistency of the curd? I can't get fresh milk so I can't try...
@jackie9068
4 жыл бұрын
Yes you can try using a table spoon of rennet. The supermarket milk was curderling
@Spectacular-cuoredicioccolato
9 күн бұрын
Was you able to make it?
@macanoodough
8 күн бұрын
@@Spectacular-cuoredicioccolato I tried with regular milk but it didn't work well.
@Spectacular-cuoredicioccolato
8 күн бұрын
@macanoodough 😬 sorry
@macanoodough
8 күн бұрын
@@Spectacular-cuoredicioccolato It happens...Thanks though.
@eltotaupin
Жыл бұрын
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
Жыл бұрын
Yes 👍🏼 the idea is similar but I never tried
@derekpappalardo6809
10 ай бұрын
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
10 ай бұрын
Thanks for the advice 👍🏼🤩
@rafiki270
3 жыл бұрын
Also, look at Gavin Webbers quick mozzarella. If you got bad curd you can use a microwave. I know telling that to an Italian will sound like a blasphemy but at least you won’t have to dump it ...
@Spectacular-cuoredicioccolato
Жыл бұрын
Thanks for the advice 👍🏼
@bibikhatoon6413
3 жыл бұрын
What makes the cheese stretch?
@Spectacular-cuoredicioccolato
3 жыл бұрын
The ph
@germanibarra3254
4 жыл бұрын
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
4 жыл бұрын
Thanks 😊 maybe in the future 😉
@apolloniatyds1402
Жыл бұрын
Hi they sell raw milk here in Australia and the cream is on top of the bottle, can I use this milk and do I still need to add the cream and yogurt? I find this very easy and usually make my own ricotta so I can’t wait to try this recipe, much love from Australia ❤🇦🇺🥂🙏
@Spectacular-cuoredicioccolato
Жыл бұрын
Yes 👍🏼 you can use only the milk 🥛 but should be not pasteurized
@zaryabmomin7244
4 жыл бұрын
Aah finally u made mozzarella❤️
@Spectacular-cuoredicioccolato
4 жыл бұрын
🤪
@zaryabmomin7244
4 жыл бұрын
Now cheddar i know parmesan is not possible
@Spectacular-cuoredicioccolato
4 жыл бұрын
Maybe in the future 😉
@MucizeOtlar
3 жыл бұрын
güzel olmus
@Spectacular-cuoredicioccolato
2 жыл бұрын
Sorry 😞 I don’t understand
@banemelbourne
4 жыл бұрын
Spectacula you spend half of day to make 1/2 kilo of mozzarella witch coast 10 dollars to buy stupeto the zzbaria dela siciliano caco Grande
@Spectacular-cuoredicioccolato
4 жыл бұрын
🤔
@AJ-ox8xy
3 жыл бұрын
The Fresh milk or cream would be called Raw Milk or Cream in the US. It sucks because here it's hard to get Raw or Fresh milk.
@Spectacular-cuoredicioccolato
3 жыл бұрын
Ok 👍🏼 thanks
@checag3535
3 жыл бұрын
Grazie mille senyor. Your recipes are perfect
@Spectacular-cuoredicioccolato
3 жыл бұрын
Grazie ☺️
@shreeramshirodkar
3 жыл бұрын
What can be the substitute for Rennet We are not allowed to eat Cow Meat & the Rennet is from the baby's stomach Vegetarian Rennet is also not available here or online Can I use Lemon
@Spectacular-cuoredicioccolato
3 жыл бұрын
For other cheese yes but not for this recipe, sorry
@monaabihanna8141
Жыл бұрын
Thank you for the demonstration. can I mix goat milk with cow milk to make mozzarella?
@Spectacular-cuoredicioccolato
Жыл бұрын
Yes 👍🏼 keep us updated with the tasting
@kiziaidoo5285
4 жыл бұрын
Can rennet be replaced by something else
@Spectacular-cuoredicioccolato
4 жыл бұрын
No in this recipe 😉
@stephanwalter1467
4 жыл бұрын
Hey I live in Thailand where did you get the rennet
@grannykiminalaska
4 жыл бұрын
I know Amazon has it
@SpinningSpinor
4 жыл бұрын
Alibaba
@elfefeh
4 жыл бұрын
Lazada
@Spectacular-cuoredicioccolato
9 күн бұрын
You can find it on Lazada but I bring it from Italy
@stephanwalter1467
9 күн бұрын
@@Spectacular-cuoredicioccolato yes I know I get it from there as well but 4 years ago did not have
@Southfloridabeekeeperdiaries57
4 жыл бұрын
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
5 ай бұрын
Come va con le api 🐝? È venuta la mozzarella? Sei poi andato in Thailandia?
@Southfloridabeekeeperdiaries57
5 ай бұрын
@@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..😁
@shirinnosratzadeh7701
3 жыл бұрын
can you please modify this recipe for vegetarians pleas? what can we use as the substitution for rennet in this recipe?
@Spectacular-cuoredicioccolato
3 жыл бұрын
I will show a video in the future about vegetarian cheese 😉 or you can check the video cheese without rennet here on the channel
@claudiac7542
4 жыл бұрын
Wow.. Mi hai fatto venire una fame!!!😅 Complimenti
@Spectacular-cuoredicioccolato
7 ай бұрын
Grazie 👍🏼
@atlsin5267
3 жыл бұрын
I can't find liquid rennet, but I have rennet tablets. Can I say 1 tablet = 1 teaspoon ?
@Spectacular-cuoredicioccolato
3 жыл бұрын
You need to check on the box
@aekmkh4986
Жыл бұрын
Hi freind Nice job Can you tell us how we can make the halloumi cheese??
@Spectacular-cuoredicioccolato
Жыл бұрын
Thanks 👍🏼 I will try 😉
@gabriellamilanesi5890
7 ай бұрын
Using fresh farmer milk is safe : by stretching the cheese in hot water 85 celsius degree u will get it pastorieset
@Spectacular-cuoredicioccolato
7 ай бұрын
Yes 👍🏼
@ChiefArmando
4 жыл бұрын
Thanks for the video. I have a question: How come you didn't add any citric acid to the milk to reduce PH before adding the rennet?
@Spectacular-cuoredicioccolato
4 жыл бұрын
The pH will drop naturally after 3 or 4 hours
@19stri
4 жыл бұрын
Also the yogurt functions to lower the pH
@Spectacular-cuoredicioccolato
4 жыл бұрын
👍🏼
@IM-nn7us
2 жыл бұрын
@@Spectacular-cuoredicioccolato have you tried dropping pH naturally without adding yogurt? I tried with fresh raw milk alone and after 4 hours the pH was still too high. How long it could take? I also saw in Alex mozzarella video when he went to il Casolare farm in Campaña they say that they add old leftover whey into milk in order to help acidify it.
@Spectacular-cuoredicioccolato
2 жыл бұрын
I added yogurt for the fermenters Yes the whey can help you a lot if you have it. The first time you can add a teaspoon of lemon juice or wait longer
@salimhaddad9862
4 жыл бұрын
grande lavoro! grazie for doing the mozarella, I have been waiting for it !
@Spectacular-cuoredicioccolato
4 жыл бұрын
Thanks 😉👍🏼
@Banzybanz
4 жыл бұрын
Best to use buffallo milk for this. You might not need to add extra cream to it because of how creamy it already is.
@jesidillon4593
2 жыл бұрын
I mean who doesnt have buffalo milk handy, right?
@Spectacular-cuoredicioccolato
2 жыл бұрын
If you can find it 😉👍🏼
@balulein9525
3 жыл бұрын
I’m in love with his accent ❤️
@Spectacular-cuoredicioccolato
3 жыл бұрын
😂👍🏼
@balulein9525
3 жыл бұрын
@@Spectacular-cuoredicioccolato 🥰🥰🥰
@peybak
4 жыл бұрын
Nice video. The milk from the store is probably homogenized, that's why it doesn't coagulate the way you want it. But now I am curious to know if it's possible to add something that reverses that homogenization. I don't know enough milk/cheese biochemistry but it would be interesting to learn.
@Spectacular-cuoredicioccolato
4 жыл бұрын
Me too I would like to know 😉
@peybak
4 жыл бұрын
@@Spectacular-cuoredicioccolato So I did a quick search on supermarket milk. I googled "can you reverse homogenization". One method is to slowly freeze the milk. Another is to add calcium chloride and use a lot more rennet. I also think pasteurization ruins the milk for cheese making because it denatures the proteins. Honestly, the best option is to get whole milk from a farmer!
@Spectacular-cuoredicioccolato
4 жыл бұрын
Thanks for sharing your research 👍🏼
@peybak
4 жыл бұрын
@@Spectacular-cuoredicioccolato np, I enjoy your videos.
@Spectacular-cuoredicioccolato
4 жыл бұрын
☺️ thanks 👍🏼 please share the videos with your friends and family 😉
@944gemma
4 жыл бұрын
Home made mozzarella - wow, must be delicious.
@Spectacular-cuoredicioccolato
9 ай бұрын
🥳👍🏼
@neliborba9030
4 жыл бұрын
Thanks for sharing, fresh mozzarella is the best.
@Spectacular-cuoredicioccolato
4 жыл бұрын
Brava 😉👍🏼
@Spectacular-cuoredicioccolato
4 жыл бұрын
Brava 😉👍🏼
@amiragamil3932
2 жыл бұрын
Can we make mozzarella without rennet like you did with blue cheese?
@Spectacular-cuoredicioccolato
2 жыл бұрын
Sorry 😬 for mozzarella you need rennet
@mbcrecords2356
Жыл бұрын
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
Жыл бұрын
1 week in the fridge Thanks for your support 🥳
@mbcrecords2356
Жыл бұрын
@@Spectacular-cuoredicioccolato Thanks your very much for the answer sir!
@Spectacular-cuoredicioccolato
Жыл бұрын
😉 keep us updated
@shwinschu
Жыл бұрын
With your mozzarella recipe, I finally succeeded! I use raw milk. Other recipes gave me difficulties. Thank you! It stretches easier. I have a question: can I reuse the 15% salt brine solution (the cold 1L water + 150g salt solution that you put hot mozzarella balls into)? Can I store it in the fridge in a sealed jar after using, adding a little more salt every time I re-use it? Or will the salt-water brine go bad? Do I have to boil it after or before every time I re-use it? Grazie mille.
@Spectacular-cuoredicioccolato
Жыл бұрын
Spectacular 🥳 Yes 👍🏼 you can store in the fridge for 10 days or 2 weeks
@shwinschu
Жыл бұрын
I appreciate your quick reply as I was planning to make it this week! I am also wondering, would it be possible to use a weaker salt brine (like 5% salt?) and store mozzarellas in there for a few days? I know that you specified the exact brine combination in your video for storing (1 tbsp 15% brine, 1 tbsp whey, 8 tbsp water). Is it better to stick with this solution for storage? // Your other recipes are all so great! Thank you!
@Spectacular-cuoredicioccolato
Жыл бұрын
For the first time I will follow the recipe 😉 and after you can try some experiment
@shwinschu
Жыл бұрын
@@Spectacular-cuoredicioccolato After cutting the curds, when you raise the temperature to 46C, do you stir occasionally or constantly?
@Spectacular-cuoredicioccolato
Жыл бұрын
Only to avoid that the curd stick on the bottom of the pot
@reid1042
4 жыл бұрын
great video! Thank you for all the great content you produce
@Spectacular-cuoredicioccolato
4 жыл бұрын
Thanks ☺️
@fawazhajhamad
3 жыл бұрын
Why you did not add citric acid?! And you dont use it
@Spectacular-cuoredicioccolato
3 жыл бұрын
Because this is the traditional way
@زمردةالقصص-ز7ح
2 жыл бұрын
👏👏👏👏👏
@Spectacular-cuoredicioccolato
2 жыл бұрын
😉👍🏼
@typhoon2minerva
Жыл бұрын
It seems like it has the same consistency as quesillo or oaxacan mexican string cheese
@Spectacular-cuoredicioccolato
Жыл бұрын
Probably similar but different 😉👍🏼
@rhodazingale3906
3 жыл бұрын
Regarding your measurements are you putting 250 ml fresh cream into the 5 liters of Fresh Milk and 150 grams of yogurt into the 5 liters of Fresh Milk. I am only using Raw Milk from my local farm and want to make sure I'm writing this down correctly.
@Spectacular-cuoredicioccolato
3 жыл бұрын
Yes 👍🏼 but with really raw milk you can use directly only the milk 😉
@dr.dolittle4606
3 жыл бұрын
I highly appreciate your efforts and recipes, but after trying making Mozzarella using your ingredients, it did not work at all and the curds break due to the Yogurt. It smells and tastes like Yogurt! I would stick to the original recipe without Yogurt or cream if I can have fresh cow's milk because it would be enough.
@Spectacular-cuoredicioccolato
3 жыл бұрын
Ok 👍🏼 you can filter the yogurt with a towel and make cheese . But not mozzarella anymore
@dr.dolittle4606
3 жыл бұрын
@@Spectacular-cuoredicioccolato Exactly what I did and I got something that looked little like ricotta🙂
@Spectacular-cuoredicioccolato
3 жыл бұрын
👍🏼🤪
@billkamp3284
3 жыл бұрын
I suspect the store bought milk is pasteurized. Increasingly store milk is Ultra-pasteurized which increases shelf time but makes it really difficult to make a curd. It breaks something in the milk. In the US the type of pasteurization is on the label.
@Spectacular-cuoredicioccolato
3 жыл бұрын
Yes 😫
@dragonslayer4327
3 жыл бұрын
Hey I like what your doing, however I’m finding a constant theme.... Although you mention the ingredients in your commentary In some on the actual listings, you don’t mention it at all (as in the case) you don’t show the “Rennet”
@Spectacular-cuoredicioccolato
3 жыл бұрын
🤔 yes it’s in the small bottle and I show when I use it with a teaspoon
@sanjivanideshpande7047
4 жыл бұрын
What is the ingredient I can use instead of renet?
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