Quick Mozzarella 2021 Style! This is NOT a Beginners Recipe.

well g'day curd nerds today we're making quick [Music] mozzarella yes quick mozzarella is very simple to make you don't need any starter cultures you need a bit of rennet you need a little bit of lipase if you want you don't really need that and some citric acid so this cheese is not to be confused with traditional or low-fat mozzarella or even buffalo mozzarella or mozzarella de buffalo which the authentic version is called this is just a quick and dirty mozzarella not really beginner's cheese unless you follow this tutorial and i'll be showing you some crucial steps and things to look at when you're making this type of mozzarella it's not for beginners i must say that now it's more of an intermediate cheese anyway let me get on and show you how we make quick mozzarella so firstly we sanitize all of our equipment as always i'm just boiling mine in a little bit of water for 15 minutes the ingredients for this cheese is four liters or four quarts of whole milk one and a half level teaspoons of citric acid which is dissolved in quarter of a cup of non-chlorinated water 1 8 of a teaspoon of lipase dissolved in quarter of a cup of cool non-chlorinated water and that's optional a half a teaspoon or 2.5 milliliters of liquid rennet diluted in quarter of a cup of cool non-chlorinated water and one teaspoon of salt or some brine so heat your milk to 13 degrees celsius or 55 fahrenheit and while that is happening we measure out all of our ingredients making sure that that citric acid is indeed level [Music] adding the water giving a little bit of a stir make sure it's all dissolved then i've got my lipase which is an enzyme just putting that in and mixing that with some water as well now this needs to sit for about 20 minutes so it incorporates into the milk properly so always do your lipase ahead of time we're measuring out the rennet and we're diluting that in cool non-chlorinated water as well there we go so all the ingredients are set up ready to go for the cheese making [Music] so at 13 degrees we're going to add in our first ingredient which is the lipase now if you don't have lipase that's okay you don't really need it it just adds a little bit of flavor the next day if you're going to eat it the same day don't worry about the lipase at all to give that a good stir through now we're going to add the citric acid solution so pour that in and give it a good stir now you may see the milk slightly curdle i'm now heating it up to 33 celsius or 90 fahrenheit and before it gets much hotter i need to check something [Music] i need to check the ph or the acidity of the milk so i'm getting a teaspoon a tablespoon there and just scooping it out of the pot and i'm going to test it with a ph strip so dip that in don't put the milk back in because it might be contaminated with whatever's on the ph strip and we're aiming for a ph of between 5 and 5.3 this is essential to make sure that your curds or your mozzarella will stretch now notice it's slightly curdled on the top but once you stir that back in the curdling kind of goes away but we're heating that up now to the target temperature of the 33 degrees celsius nearly there [Music] there we go close enough so now we're going to add the rennet while start slowly stirring so we stir for no more than about 30 seconds because it tends to split because of the high acidity of the milk so no more than 15 seconds so correct myself so we're gonna let that set now so cover that let it set for five to ten minutes so in this instance i set mine for five minutes and then we uh check for a clean break now because the milk is very acidic it uh it is set straight away now notice the curd kind of looks a little bit sloppy we're just going to cut that into 2.5 centimeter or one inch columns if i had left it for the 10 minutes it probably would have been just okay as well i'm going to heat the curds to 40 degrees celsius or 105 fahrenheit notice the curds kind of may fracture they have in my case anyway but they look like scrambled eggs and that's okay don't throw it away now if the whey is clear then you're certainly okay to proceed if it's all cloudy then something's gone wrong that either the ph levels aren't correct or you're using ultra heat treated milk and that won't work for this recipe so you can see there that we've got a nice yellowish or clear way and the curds are kind of liking looking like scrambled eggs so we're going to transfer the curds into a cheese cloth line colander now so just putting a wet cheesecloth that i boiled and tipping the curds into it this will separate out the curds in the way [Music] there we go so we're gonna place the curds only drain that for about a minute tops now to make sure that everything's gone okay you will find that the curds don't stick to the cheesecloth they should come away cleanly and put them into a microwave proof bowl as you can see there everything came along way cleanly very good okay so we're going to microwave on high for one minute now if you don't have a microwave i'm going to put an alternative recipe down into the description of the video so you can still follow along one minute's up now some of the way should be expelled and just pour that off with your hand depending on the quality of the milk this is very good quality milk and i found that the cheese started to melt already it was it was almost ready to stretch now but i followed through with the recipe just give that a very gentle need it's very hot and yet we need to pour off that excess way if it's cloudy like that that's fine as well so we're going to pop it back in the microwave on high for another 30 seconds [Music] so once it's finished pull it out just fold it over a little bit this is very stretchy i probably could have stretched it now as you can see it's very stretchy but i wanted to get a little bit more moisture out of it so pour off any of the white it's very hot just knead it a little bit yeah too hot for my sensitive it hands that's for sure so it's best to use heavy rubber gloves i should have had them ready because i've made this recipe so many times now and they really come in handy these are nice and clean i clean them after every cheese making session where i use them so i'm just going to give them a wash in hot soapy water now and then rinse them off there we go also got some white vinegar handy in that bottle there just not diluted or anything just give that a quick spray and we're all ready to handle it so carefully knead it to release some of the way now like i said at this stage i probably could have formed it into balls it is very stretchy as it is but it didn't make a shiny surface so i knew that it probably needed to be heated up a little bit more so watch for the shiny surface then you'll know it's ready to form into balls and put into the cold water so it's not quite hot enough it's not stretching enough for my liking so we're going to pop it back in the microwave again in a second [Music] so for a final time pop it in for a final 30 seconds on high just cleaning off my gloves there there we go as the warning says careful it's hot it is indeed right so you can add the salt now the one teaspoon of salt or salt it to your taste of course you can do that but uh in my excitement of all the stretching i forgot to add the salt so you can brine this cheese as well and you'll see that step in the next stage so after a good stretching there and stretch it too much as you noticed but it's certainly hot enough to keep stretching so it's ready to make that surface nice and shiny i decided to stretch it some more just because i'm a show off there we go so the surface is now shiny on the mozzarella so pull off a piece and form it into a ball shape just fold it over and then between your thumb and forefinger give it a bit of a squeeze and a ball comes off there we go there's one pop it in the cold water now i used to put these in iced water but i've changed that because i don't want them cooling down so rapidly on the outside that the inside stays hot so i found that cool water works a lot better so i'm just squeezing off another mozzarella ball there [Music] there we go pop it in the water probably get a couple more out of this [Music] there we go nice and shiny [Music] there we go a little bit of a twist and we've got another ball fantastic and for the final one so i've got four decent sized mozzarella balls out of this or maybe more and a little one at the end so we just allow those to cool for 10 minutes in the cool water [Music] now if you've already salted them forego this step you don't need to do this so if you choose to brine them pop them in the saturated 18 brine for 10 minutes [Music] and there's a recipe link for the saturated brine coming up now okay so once they're brined for the 10 minutes you can remove them from the brine and serve or store you probably only store them for one day because they tend to go a little bit flat in the container in the fridge so i tend to eat them straight away fresh or serve them up within a few hours so you just simply slice them and if you want to make a calabrese salad then you can just slice them up slice some tomato and some basil basil with a little drizzle of olive oil and they'll turn out absolutely fantastic so they look lovely bit of tomato for the taste test and a few crackers lovely and there they are in all their glory so serve with fresh tomato fresh basil if you've got it uh and drizzle with olive oil and don't forget the salt and pepper anyway over to gav for the taste test [Music] so we've made the quick mozzarella it was very simple one thing i forgot to do was and you'll see that in the instructions before this is that i forgot to add the salt at the third microwaving what you can do is just pop it in brine like i did i put it in brine for about 10 minutes uh and it turned out fine so it slices very very well it is stringy it pulls apart like normal mozzarella does which is absolutely fantastic that's what i like to see it's just the right amount of salt so let's just try a little bit of mozzarella quick mozzarella not to be confused with a real thing a bit of tomato what i need is some pepper and salt back again some pepper and salt you cannot have this without a bit of pepper and salt there we go look at that now let's bung it in [Music] oh drop half of it oh this is delicious [Music] it's even got a little bit of a squeak to it [Music] that is nice cheese oh dropping it everywhere too good to drop [Music] no that's very nice it's not creamy like not um buffalo mozzarella you won't get that with cow's milk i used a nice unhomogenized milk one of the best ones you can get here in australia anyway and it is salted just right it's not creamy but it is certainly stringy and it tastes lovely so there we go look there's some stringiness that's from the minimal stretching that i did [Music] well can't stop eating it's so good it is a quick and dirty cheese there to impress people and impress yourself it certainly impressed me this time around i really enjoyed it so very simple to make if you want to get the ingredients or the kits pop over littlegreenworkshops.com that i use you'll see there's mozzarella kits there uh and uh yeah you will have no trouble making it from this that kit so if you like the video give it a thumbs up and if you haven't subscribed already then please do so and ring that little bell and you'll be notified of all the cheesy content on the channel well thanks for watching curd nerds and i will see you next time [Music] you

Channel: Gavin Webber

Views: 41,377

Keywords: how to make mozzarella cheese, how to make mozzarella, homemade cheese, mozzarella cheese recipe, mozzarella cheese, homemade mozzarella, how to make mozzarella cheese at home, quick mozzarella, fresh mozzarella cheese, fresh mozzarella, mozzarella cheese recipe with pasteurized milk, easy mozzarella cheese recipe, Gavin Webber, cheese making at home, making cheese, home cheese making, how to make mozzarella cheese with pasteurized milk, homemade mozzarella cheese

Id: 2L0GW8Ku3mg

Length: 17min 10sec (1030 seconds)

Published: Tue Jan 12 2021