I have had so much feedback about my quick mozzarella video tutorial, that I decided to remaster it, and added a voiceover track.
The video was way too dark, and there was scant information about what to do if things go wrong. So I fixed it all up, and changed the recipe slightly.
Over time, I found that because of inconsistent milk quality, the curd would often be sloppy and not set correctly. To fix this issue, I had to increase the rennet dose to ensure a firm curd set. Instead of adding a quarter of a teaspoon or quarter rennet tablet, I now add a half a teaspoon or half a tablet.
Since making this slight variation, I have had continuous success when making this cheese.
So, without further ado, here is the remastered Quick Mozzarella video tutorial.
If you are interested, then pop on over to the cheese making section of our shop using the link below.
Philip Radcliffe says
I really find the tutorials very informative and have now enjoyed a year of producing really tasty and great looking cheeses. I have been speaking to groups of clubs about cheese making (eg. the mothers union) and find people are interested in home made produce. I must admit to one or two disasters but that is a good learning curve. Keep going and I look forward to some new tutorials. It makes the world seem ever smaller being in contact from the UK. Thanks Gavin
Gavin Webber says
Thanks Philip. Got lots of podcast episodes scheduled over the next month, and have plans for more video tutorials.
Jamie Hobbs says
I've always heard mozzarella cheese is one of the easiest cheeses to make. What do you think? I am trying to get into cheese making, and I was thinking this herbed cheese recipe would be a good start: http://bit.ly/1Bcheeserecipe.
Gavin Webber says
Yes, it the gateway cheese 😉 Once mastered (which won’t take long) move on to something a little bit more challenging.