Saturday, 12 May 2012

Mozzarella Video Tutorial

Curd Nerds rejoice!  I have made another cheese video tutorial.

It has been a while since I put a cheese-making video together, so as I was making mozzarella on last  night for pizzas in the Cob oven tonight, I thought I should document it.  It took just over 45 minutes to make due to filming every step, but it worked out well.





If you would like the full recipe, then visit my post titled "30 Minute Mozzarella".  It is so easy to make, and tastes delicious!  Mozzarella is a great cheese to start with if you are thinking about embarking on the wonderful world of cheese-making.

11 comments:

  1. Sure - tease with a tasting! LOL - thanks so much for the great vid. Love the "Little Green Cheese" moniker, too.

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  2. Thanks for another great and inspirational video, they are a joy to watch. And what´s more, they make me want to make cheese myself :) Love the music as well, real feel-good music.

    Regards

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    1. Cheers Siggi G. I left out the voice over on purpose this time to see if it made sense with just text labels. Thanks for the confirmation that it was okay.

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  3. Yep!, That was pretty CHEESEY music! :))

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  4. Thank you, Gavin. This is the first of your videos that I have seen. This is not a hard process. I am now inspired! I loved the music, as well. Very fitting! =) ~Colleen~

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    1. Hi Colleen, yes it is very easy to make. Thanks for the feedback. The videos are fun to make!

      Gav

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  5. Very happy to have discovered this blog. I made my first batch of farmhouse cheddar recently. It's currently ageing I the fridge. Looks forward to following your adventures in cheese too!

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  6. thank you for your videos, recipes, and general awesomeness. I have a question about making this cheese. I have tried twice will ill effects. I think that I do need to add more rennet- like you found in your class- but when I get to the microwave steps I can drain the whey before microwaving but as soon as I do 1 minute the curd becomes too soft to drain, and basically becomes liquid when I do the 30 second ones. The first fail I used regular whole milk (161 F pasteurized) that we then flavored and put on pasta. Thing is when I reheated the pasta for lunch I have this neat stringy cheese on it almost like mozz. Both times I have gotten this soupy mess at the microwave stage. any thoughts? Thanks again.

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    1. Hi. I believe that you have diagnosed your issue. Add just a little more rennet or see if you can source some raw milk. The difference will astound you.

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