Master the Art of HOMEMADE MOZZARELLA Cheese!

Have you ever wanted to become a cheese-making maestro? Look no further! In this video, Cheese Maker Donatella teaches you how to master the art of making homemade mozzarella. Watch as the ingredients transform into velvety curds, and discover the secrets to achieving that perfect stretchy texture. With Donatella expert tips and tricks, you'll be able to create your very own batch of fresh mozzarella in no time. Don't wait any longer to elevate your culinary skills. Watch it now to uncover the recipe and become a mozzarella maven!

💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/homema...

#mozzarella #cheese #homemade

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INGREDIENTS:
9 liters Cow's milk/unpasteurized milk 6 gallons
Powdered calf rennet
Water demineralized is ideal
Salt as much as required

METHOD:
1. Filter the milk by pouring it into a strainer over a large pot.
2. Add the whey by slowly pouring it into the strained milk, then gently whisk until fully combined.
3. While you’re mixing, slowly heat the milk until it reaches 40°C (or 104°F). Check this using your thermometer.
4. Mix one scoop of powdered calf rennet into a small cup of water until it fully dissolves.
5. Slowly pour the rennet mixture into the warm milk, gently whisking until combined.
6. Next slowly stir the milk in the opposite direction and let it sit until it becomes coagulated, forming a curd-like consistency.
7. To start breaking your curd, cut it into large squares within the pot.
8. Wait about 15 minutes until your curd is fully separated from the liquid. You'll be able to tell by the color of the whey, which turns yellow as it acidifies. The curd will remain vibrant white.
9. While the curd is still warm, break it by gently using your whisk to stir the mixture, slowly separating large chunks of curd from the liquid.
10. Scrape the sides of the pot to remove any curd that might have gotten stuck.
11. Usually, the curd will fall to the bottom of the pot. You can form it into one large mass by reaching in with your hands, squeezing the curd back together and removing any excess liquid.
12. Allow your curd to sit in the pot for 8 - 12 hours. Net, remove it from its liquid and gently squeeze out any moisture, before placing it onto a baking sheet.
13. Add a few dashes of salt and begin slicing your curd with a knife, checking to make sure there are visible holes from the fermentation process.
14. Continue shredding your curd by hand until it’s broken down into small chunks.
15. Place these into a large pot and add two large handfuls of salt, mixing together.
16. To start the stretching process, pour boiling water around the edges of the curd rather than right on top of it. Stir together until the dough begins to melt.
17. As the dough is melting, use a set of wooden spoons to blend it together, making it into a large lump and stretching it out thoroughly.
18. Once it’s been stretched out, start breaking your curd into fist-sized balls. Then, place them in a pot of brine.

Keep reading the recipe via:
https://www.vincenzosplate.com/homema...

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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Homemade Mozzarella
0:24 Ingredients for Homemade Mozzarella
2:01 How to Make the Curd
4:50 How to Break the Curd
7:20 How to Squeeze the Curd
8:47 How to Stretch the Mozzarella Dough
12:41 How to Create Mozzarelle
14:19 How to Preserve Mozzarella
15:55 How to Eat Mozzarella, E ora si Mangia, Vincenzo's Plate

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).