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  • This video is sponsored by WiX

  • Hi, guys!

  • Salut !

  • It's Alex

  • Welcome back to the mozzarella's series for the sixth and final episode

  • Honestly, I have mixed feelings about this

  • [Nervous shirt tugging]

  • Yeah, I'm not sure if I should be feeling sadness because it's over

  • Or just you know relief

  • Because I can't stand doing the dishes anymore.

  • Anyways, here's a quick disclaimer

  • If you are a pro-level cheesemaker then instead, go watch my episode four of this series

  • If not, if you're an Italian, then please go and watch my episode three

  • And finally, if you're lactose intolerant please watch my -

  • This is a quick and easy thoroughly tested

  • Step-by-step Mozzarella recipe which starts with safe and available ingredients. Nothing completely stupid

  • Citric acid, okay, but calcium chloride, not okay

  • Ya-ya-you got a draw...

  • Of course. I will share a bit of science and more details along the way especially, you know

  • Precious tips and tricks. I learned the hard way making this series

  • I thought a moment I see we keep it simple and we start immediately with milk

  • This is fresh pasteurized whole milk. Not organic,

  • ,not UHT and it's not raw milk because it wouldn't be sterilized enough. It's not even legal everywhere

  • Quick tip: you wanna use the freshest fresh milk available meaning that those expiration dates matter very much

  • For each liter of milk,

  • You want to add two grams of citric acid diluted in a quarter cup of water

  • If you're noting two grams and liters, just use one and a half teaspoon citric acid per gallon of milk

  • Well, I guess yes Mozzarella needs an acidic environment to be stretched. And for this, I'm using

  • Citric...

  • What's this sh...? Food grade citric acid, super easy to find this stuff online

  • I'll put the link in the description box down below so that you can get some as well. In fact, spoiler alert:

  • I'm gonna post links to all the foods and all the tools I'm gonna be using today

  • Okay back to it. I mentioned a gallon earlier and that's usually a good amount to work with

  • 'Cause, otherwise, you might end up with too less of a little small product

  • What is this scentence? You really want to stirr well, it always works better

  • The milk is cold at first. And now we're going to warm up the whole thing to 90º Fahrenheit or 32º Celsius

  • To properly monitor the temperature I'm using a fancy

  • Thermometer. Well, technically it's not a thermometer, it's called a... Cheap ones work great;

  • they are just less fancy

  • Now for every liter of milk

  • you want to add 4 drops of single strength liquid rennet to about two tablespoons of non-chlorinated water

  • Gently stir for about 30 seconds

  • So rennet is the main coagulating agent: No rennet = No cheese. It can be rennet from anima, vegetable or microbial origins

  • The only thing is that if you use double strength rennet, then you need to... uhh...

  • You get it

  • Now cover it up and let it rest for 45 minutes

  • Checkpoint number one. (Squeak, squeak). Because of the heat I'm starting to lose it! Stick your pinky in the curds and slowly lift up the tip

  • (Sound flourish) That is called a clean break, and the cleaner, the better

  • if you can't get the clean break, you can wait up to a thirty minutes more but if at the end of it

  • You still can't get it you get that mushy texture, then...

  • You're basically f*cked up. There is 99% chance that the problem comes from the milk itself. So just pick another one and start again

  • Using a long knife, make a crisscross cut on top. The spacing should be about an inch in between those cuts

  • Okay, back on the heat, this time all the way up to 110º degrees Fahrenheit or

  • 43º Celsius and stay there for about five minutes

  • Milk separates into curds, which we're going to use in a minute, and whey, which is this yellow liquid

  • Well, I'm afraid I'm about to bust a myth, because you can't make ricotta cheese with this stuff. It's just not made for it

  • If it was ... were.. if it was... were...if it were or if it was? (imitates fart sound)

  • If we were making Mozzarella the traditional way, that would be a complete different story

  • but right now this can only be used for stocks or for soups, or jus...

  • It's not bad, it's sweet. There's a bit of ...

  • There's a hint... Using a slotted spoon gently transfer the curds to a colander

  • But don't just pull them brutally. and in the colander, you you'll just f*ck up the texture, okay?

  • Now try to get the whey out of the way by using its own weight to press it down

  • Well, checkpoint number two: curds should come together as a mass. It's not rock-solid, but it should hold itself

  • Cut it into slices and transfer them to a food safe, heat safe chemically, inert, poison-free...

  • I'm talking basically space... Wide and deep container

  • First temper them with hot tap water. You want to gradually and carefully

  • discard that water through a colander not to lose too much matter

  • Every cheese maker on the planet agrees to the same statement: there's no way in a million years you could make mozzarella with

  • Gloves, that would be absolutely stupid. So with that in mind, let's start the stretching process, this time using water that is almost

  • boiling ideally 185º Fahrenheit or 85º Celsius

  • Okay guys a quick break in the recipe, I am currently editing this video right now, this is some kind of video Inception

  • I'm in the YouTube space London, by the way

  • But I'm also compiling on a website all necessary information, all the details for you to be able to

  • recreate that

  • recipe, and I'm doing that using Wix, which basically allows you to create a professional looking website

  • Very rapidly and very easily. You have plenty amazing templates to choose from so you don't have to start from scratch

  • You want to customize, you know, everything is drag-and-drop, so it's super easy

  • Of course

  • if you want to kick things up a notch they offer professional solutions for almost every need: e-commerce, music or even video, which is,

  • You know... Okay,

  • so a big thank you goes to Wix for sponsoring this video and I'll share the link to that beautiful and super useful

  • mozzarella webpage in the description box down below. Back to the recipe

  • The easiest way to season that cheese is by salting it as you form the ball.

  • This is what I got at the end. So, it's quite soft

  • Extremely soft, obviously, which is amazing. You know what it tastes like?

  • F*cking success. OUIIIIIIII

  • Definitely easy to make, that's probably the one. Maybe the whole cream, protein, caseine,

  • powdered milk is just a nonsense after all. It's very hard for me to accept that.

  • This is good. And right let's bust another myth: that mozzarella can be stored in whey, or in any liquid for that matter.

  • In fact, if you do this, it will turn into mush over time

  • Now it doesn't taste good

  • So guys, that's it. I hope you enjoyed this recipe

  • And if you did then please give this video a big thumbs up, like it, and most importantly before you share and spread it like butter,

  • please, infuse yourself, boost your self with confidence and replicate that recipe. I want this mozzarella guide to be as efficient as my

  • Sourdough guide. I basically get pictures of Sourdough loaves that you guys make

  • every day, on Twitter, on Instagram on Facebook. I simply want to replicate that

  • Guidance with this mozzarella episode. There is something meaningful !!! Last, people, click subscribe because I make new videos every week

  • It's always about the food... This time I have nothing else to, to...

  • There won't be videos for the next two or three weeks just because I'm taking time off. [High pitched voice] The cookbook coming along in September, a lot of wine, interviews, lighting, the best beach ever, new series

  • Well if you're new on the channel

  • That is the perfect opportunity for you to catch up with all

  • Those series that have been making in the past if you're an old one,

  • you know, an ancient one, and you you've been there from the start, you know, I'll come back. Take care. Bye bye

This video is sponsored by WiX

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