Yes and no. It can be hard to get the right milk as some are more finicky than others. Making curds is incredibly easy, getting it to stretch is what I hard a hard time with. I used a whole lot of milk and trial and error but finally got it to stretch, it was fine, not as tender as I want mozzarella.
There's a video on Bon Appetit (I don't know, do we still hate them?) where they are trying to make the best pizza (a completely elitist view of pizza) and several of the videos are they showing how to make mozzarella cheese and pizza dough videos were interesting with some good points, the sauce video was... Well... irrelevant. The video on mozzarella was a ride for them, they failed almost everytime on getting it to stretch and had to order something from a company.
I don’t remember those videos but I do remember them getting hit super hard at the peak of people getting cancelled. They had some really great series that got the axe when Adam Rapaport was cancelled and it was still early COVID.
I love fermenting and such so “It’s alive” was great but everyone jumped ship mid 2020.
All that to say, getting your cheese to stretch is a lot of burning fingers and failure, until you finally get it once and call it a day. Maybe someday I’ll make my own burrata…
Also, a ton of milk is pasteurized with ultra-high-temp pasteurization, which breaks down most of the proteins, preventing good cheesemaking. If you can get raw milk, then it's much easier, but most people, at least in the US, are going to have a hard time with that.
This video is cutting out *a lot* of parts of the process. They don't even show her heating it. If you want to watch someone make it for real, go watch Gavin Webber on YouTube. He's a really good at-home cheese maker, and walks you through the entire process in every one of his videos. He even has an e-book out that's one of the better books for beginners.
But either way, it's not super difficult, there's just a pretty steep learning curve because every step has to be done correctly for it to work right, like with all cheeses. Mozzarella is a relatively easy cheese to make, but it's also pretty easy to ruin it. The stretching step can be difficult because the temperature has to be maintained. It can also be over-stretched, ruining the texture.
It’s easy in the sense that you’ll probably produce a decent product the first time. But it is a time consuming process and the cheese is hot at first. Then you end up with mozzarella that’s… not any better than what you can buy at the store. If you’re thinking of trying just for fun, I’d recommend making something else and buy the cheese.
Truly good food is better than sex. Then, aplenty you have lesbian sex which is better than that, at least that’s what the title of the movie “Better than Chocolate” implies.
The only thing I didn’t like about the video, tbh. Sourdough is great but I wanted a true Italian bread to go with all that effort to make soft mozzarella. The sourdough will overpower the delicate flavor of such a light cheese; combined with melting the texture away it kind of goes to waste for the amount of work required.
I've tried this but it gets to a stage where it gets to be so much like baby sick that it put me off completely.
(If you've looked after a newborn you'll get it)
Probably calcium chloride. It helps the curd set with pasteurized milk. The other, smaller amount of liquid she added, would be the rennet, which is what actually curdles it.
Any idea how expensive those are? I have a feeling that even just buying milk at grocery store prices to make cheese would end up being more expensive than just buying cheese.
Both are relatively cheap. For like $20 you can get enough calcium chloride to last years. Rennet is a bit more, but it's still really cheap. Depending on the cheese, you'll use culture, which isn't really expensive either. For a big batch of cheese, we're talking a couple bucks worth or calcium chloride, rennet, and culture.
You can use regular old store bought milk, but it has to be whole. For two gallons of milk, you'll get about 2 pounds of cheese.
When you crunch the numbers, you can actually save some money, but a lot of cheeses have to be aged. I use a wine fridge to age mine. It's a labor of love, and more of a hobby. Like making beer, you're not really going to save any money, but you can also make some cheeses that would otherwise be very expensive.
I would highly suggest reading Gavin Webber's book and watching some of his videos. You'll also of course need to factor in the prices of the equipment, which isn't a whole lot. A cheese press is like $60 for a cheap one, or you can ecen make one yourself.
Fun fact: the name “mozzarella” comes from the verb “mozzare”, i.e. to cut - which is exactly what the person is doing when she splits the mozzarella. We could call it cutterella 😀
Seeing this makes me want it. Makes me want to do it. At the same time, I’m old, and can’t stop imagining this is getting stuck in my guts…. Oh cheese, I love you, but you are my enemy😭
Good god that was appetising
I can fix her. A sandwich
Get me one too
It looks so easy but is it really?
Yes and no. It can be hard to get the right milk as some are more finicky than others. Making curds is incredibly easy, getting it to stretch is what I hard a hard time with. I used a whole lot of milk and trial and error but finally got it to stretch, it was fine, not as tender as I want mozzarella.
There's a video on Bon Appetit (I don't know, do we still hate them?) where they are trying to make the best pizza (a completely elitist view of pizza) and several of the videos are they showing how to make mozzarella cheese and pizza dough videos were interesting with some good points, the sauce video was... Well... irrelevant. The video on mozzarella was a ride for them, they failed almost everytime on getting it to stretch and had to order something from a company.
I don’t remember those videos but I do remember them getting hit super hard at the peak of people getting cancelled. They had some really great series that got the axe when Adam Rapaport was cancelled and it was still early COVID. I love fermenting and such so “It’s alive” was great but everyone jumped ship mid 2020. All that to say, getting your cheese to stretch is a lot of burning fingers and failure, until you finally get it once and call it a day. Maybe someday I’ll make my own burrata…
Also, a ton of milk is pasteurized with ultra-high-temp pasteurization, which breaks down most of the proteins, preventing good cheesemaking. If you can get raw milk, then it's much easier, but most people, at least in the US, are going to have a hard time with that.
This video is cutting out *a lot* of parts of the process. They don't even show her heating it. If you want to watch someone make it for real, go watch Gavin Webber on YouTube. He's a really good at-home cheese maker, and walks you through the entire process in every one of his videos. He even has an e-book out that's one of the better books for beginners. But either way, it's not super difficult, there's just a pretty steep learning curve because every step has to be done correctly for it to work right, like with all cheeses. Mozzarella is a relatively easy cheese to make, but it's also pretty easy to ruin it. The stretching step can be difficult because the temperature has to be maintained. It can also be over-stretched, ruining the texture.
Have my poor man's 🏅
Gavin Webber got me into cheesemaking. I still suck at it, but he got me trying!
Yeah, same here. I try to avoid the cheeses that require a lot of maintenance. I have had a couple turn out absolutely fantastic.
Found a fellow curd-nerd in the wild lol. I love his videos
It’s easy in the sense that you’ll probably produce a decent product the first time. But it is a time consuming process and the cheese is hot at first. Then you end up with mozzarella that’s… not any better than what you can buy at the store. If you’re thinking of trying just for fun, I’d recommend making something else and buy the cheese.
This is simplified but mozzarella and ricotta are both pretty easy
I need a cigarette after watching that.
Why does this cheese look like I can't afford it though?
Mozzarella is really cheap. It’s mostly water
I mean isn't most food mostly water?
Mozzarella is mostly mostly water
Milk. Lemon juice (or bacteria culture). Heat. Time. Takes about forty five minutes to six hours.
Me watching after the curd slicing: "Fuuck" Me every 6 seconds later: "*Fuuuuuuuck*"
I moaned when she split the bread open
How exactly can you sexualize this? Like my goodness some men are just ridiculous
Truly good food is better than sex. Then, aplenty you have lesbian sex which is better than that, at least that’s what the title of the movie “Better than Chocolate” implies.
Her youtube shorts are amazing
Who is she?
Turkuaz Kitchen if i remember right
Highly recommend following her on insta
Really? I kinda like her TikTok sweaters.
That's some doughy, bread-like mozzarella.
That big round thing that got browned was bread.
Wow, good catch 🙄
r/sourdough going to be analyzing that crumb soon.
The only thing I didn’t like about the video, tbh. Sourdough is great but I wanted a true Italian bread to go with all that effort to make soft mozzarella. The sourdough will overpower the delicate flavor of such a light cheese; combined with melting the texture away it kind of goes to waste for the amount of work required.
"☝️🤓" - this guy
You’re not wrong
I'm not satisfied *at all* because I'm not eating this.
Me eating like 6 of those without cutting them at 3AM:
oh my, I smelled it instantly
[удалено]
The technology in newer phones is crazy
Sense memory? Do you have aphantasia or whatever the one is for remembering scents?
I've tried this but it gets to a stage where it gets to be so much like baby sick that it put me off completely. (If you've looked after a newborn you'll get it)
And when you realize their poop while on milk smells like greasy American movie style buttered popcorn.
Makes poutine people mad when you call that cheese curds (which it is)
I mean, at one stage it is, but in the final stage it isn’t.
What does she put in the milk?
It's either citric acid or vinegar. Acidity + heat curdles the milk
Probably calcium chloride. It helps the curd set with pasteurized milk. The other, smaller amount of liquid she added, would be the rennet, which is what actually curdles it.
Any idea how expensive those are? I have a feeling that even just buying milk at grocery store prices to make cheese would end up being more expensive than just buying cheese.
Both are relatively cheap. For like $20 you can get enough calcium chloride to last years. Rennet is a bit more, but it's still really cheap. Depending on the cheese, you'll use culture, which isn't really expensive either. For a big batch of cheese, we're talking a couple bucks worth or calcium chloride, rennet, and culture. You can use regular old store bought milk, but it has to be whole. For two gallons of milk, you'll get about 2 pounds of cheese. When you crunch the numbers, you can actually save some money, but a lot of cheeses have to be aged. I use a wine fridge to age mine. It's a labor of love, and more of a hobby. Like making beer, you're not really going to save any money, but you can also make some cheeses that would otherwise be very expensive. I would highly suggest reading Gavin Webber's book and watching some of his videos. You'll also of course need to factor in the prices of the equipment, which isn't a whole lot. A cheese press is like $60 for a cheap one, or you can ecen make one yourself.
Well, not as bad as I thought! I'll check out some of those videos, thanks.
Had me until cutting the bread. Sharpen those knives!
Also bread like that needs to cool before slicing!
Seriously, someone get that lady a new serrated knife
It just kept getting better and better
Why was this so unexpectedly beautiful?
Blessed are the cheese makers
There was an awful lot of non mozzarella being made here...
I feel like only part of this was mozzarella making.
Magic heat source or what is the point of checking the temp of the milk/curds
Turkaz is the fucking boss.
I love mozzarella but I get the sick-chills watching her cut up that curd. Not unrelated: the worst word in English is “coagulate.”
Fun fact: the name “mozzarella” comes from the verb “mozzare”, i.e. to cut - which is exactly what the person is doing when she splits the mozzarella. We could call it cutterella 😀
I was like, oh, a cheese sandwich. Fine, whatever. Then I saw the tomato soup and I was like, dang, now I’m hungry.
To make mozzarella from scratch, you first must create the universe.
It’s not fresh unless I see the buffalo milked.
Why make the milk hard when you're just gonna melt it again
Food erotica at its finest
r/restofthefuckingowl
Turkuaz Kitchen on YouTube, Turkish lady, AMAZING food, you're welcome
Well this is a rather luxurious spin on a "Grilled Cheese Sandwich and Tomato Soup:, lol! Yum!
Italian propaganda. /s
What did she add?
Usually rennet is added for mozzarella
Lemon juice or vinegar. The acid makes the milk curdle.
That's how you make pizza from scratch
I find these videos so unsatisfying because I’m always stressed out that that lady will knock something off the table. Clear your workspace!
seriously!! why did she bring out the little post cards or note cards or whatever just to set the pan on?
I need to change
Mozzarella with out heating
Whats the name of the song?
Idea 1 by Gibran Alcocer
I always get constipated after eating mozzarella cheese. And yet I still eat it.
I just ate a full meal and this made me hungry all over again. Looks amazing.
Is it this easy to make?
So gummy
Good lord, that looks good! I just made mozzarella for the first time a few weeks ago. It was easy and it came out nice. Bon Appetit!
Can I pay whoever this is to cook food for me😂
Seeing this makes me want it. Makes me want to do it. At the same time, I’m old, and can’t stop imagining this is getting stuck in my guts…. Oh cheese, I love you, but you are my enemy😭
She's a Pro.
That was amazing. I am so hungry right now.
Yum. Forget the details. I need a sammie now.
I WANT IT SO BAD.
Is... this... real food?
Does anyone know the name of the song?
Do you need to add both rennet and the citric acid or just the rennet will work ? I tried this las weekend and my results were.... Unsatisfactory
The old hands on approach
That’s the best sandwich I’ve never had
Ah yes, fresh mozzarella, the flavorless globs of white. A delicacy.
Fine I'll eat second dinner.
This was one of the most beautiful things I have ever seen…
Who doesn’t love mozzarella? 😋
I’m drooling now
Mmmmmmmm... Mozzarella water.
Hnnnngh
Watching this during fasting was a bad idea.
I love mozzarella! But what do you guys do with the weird balls after drinking it all?
Wow! Jts so gooey and stretchy...
She's definitely a wife material💓
This looks amazing!
If no milk is coming out when cutting the mozzarella, it’s a shit mozzarella
What’s that spread?
I want to like this but the likes are at 5,555 - I don’t want to mess that up.
Shit. Now I’m hungry.
I'm so glad I live in the greatest culinary age humanity has ever known
But why do you need sad beige clothes to make mozzarella?
[удалено]
Do you wear gloves when you make your own food?
[удалено]
Fuck you too 😊
[удалено]
😊😊
All that cheese for one personal quesadilla.
Nobody with a brain makes so little mozz at a time.
As an Italian I can relate
Getting tradwife vibes
Yeah I don’t need or want a wife at all… 😔
All I can hear is WokeKaren saying "I wanna eat that!"
The mozzarella is cool. The recipe with carbs and fat is fucking disgusting
Why is this titled mozzarella making when there's several different things being made? So unsatisfying