Youtube daily Jun 11 2018

Hi everyone, I'm Noreen and welcome to my kitchen and today I'm going to show you how to make mozzarella cheese

First off you're gonna need one gallon of whole milk that is non ultra pasteurized the milk cannot be pasteurized beyond

172 degrees and it should be ultra fresh

You're gonna need purified water half of a rennet tablet and I have a teaspoon of citric acid

you're also going to need instant read thermometer whether it's digital or

Standard and later you're gonna need some salt as far as equipment

stainless steel or glass

Do not use aluminum do not use enamel use stainless steel

We're gonna get started here I have dissolved

the citric acid in

About a quarter cup of purified water pour this in here and stir it for about 30 seconds before we put the heat on

So all we're gonna do now is we're gonna sit here and we're gonna stir this until it comes up to 90 degrees

I'm gonna go and I'm going to just continue

Tending my milk until it reaches 90 degrees and I'll be back when that happened

We're at about 80 degrees now with our milk

you want to put your water in your rennet in you don't want to dissolve your run it too soon because

Once it's activated it only stays good for about 20 minutes to a half an hour

Right ninety degrees. Okay, turn off your burner

Take your pot off

the burner

Move it to the side

Okay, your slotted spoon take your dissolved rennet pour it through your slotted spoon

Stir it 10 seconds tops don't over stir it

Put a lid on it

Walk away from it for five to ten minutes

the curd is set and it's beautiful and the way that you'll know is if you we're gonna cut the curd and

You have to make sure that it's broken occurred

So if you sit I have an offset spatula here and you're gonna need something to cut it

Don't reach the bottom of the pot if you can see this is one solid mass now, okay

So what we're gonna do now is we're going to cut this

um

we're gonna take a long knife or your

Icing spatula or something that will reach all the way down to the bottom of your pot and you're going to cut this

into half-inch to or up to one inch

Squares so you're gonna cut one way and you're gonna cut the other way

What this is gonna do is it's gonna help the rest of this curd to release as much of its way and

We're going to heat this. How can we get this cut? We're gonna heat it up

I'm going to swirl the pot. Okay?

Can you see that?

So what I do is I I test the thermometers put the thermometer in and I test it. You know, I see where it's at

It's still at 90 degrees. So it held its heat really. Well you want to slowly bring this up to 105 degrees

so I'm gonna go ahead I'm gonna hang out I'm gonna wait for this to come up to

105 degrees and when it's close, I'll come back and I'll show you what it looks like 105 or so

and you'll have to swirl it is why I say swirl it is to

Distribute that heat that's coming off the bottom more evenly throughout the rest of the vessel

Otherwise, you're gonna get a somewhat inaccurate reading but it needs to be between 105 and 107

I'm also gonna turn off the burner and I'm going to take this off the burner and I'm going to once again

Let this sit for five minutes

We let this sit and now I'm just gonna spoon the curd gently using my slotted spoon

Into a colander that have set inside of a bowl

Okay. So what I'm gonna do now is I'm just going to gently

start

To spin this in the colander like this

Don't use one of those fine mesh sips for this the fine

Mesh sieve isn't going to work as well for you and at this point

You can start to gently press it with your hand now

Plop right there

Alright, I have an 1100 watt microwave at my house

So I put this on 60% power if you have a higher wattage microwave, you definitely want to put this on a lower

Cooking temperature, so don't leave it on high. But this one I know is probably

Not that high. So we're gonna put it in here for a minute

It's very hot

but you're gonna want to get your hand in here and you want to get rid of as much water as you possibly can because

see

But I can feel it's starting to knit together and I'm gonna kind of come in here with my fingertips and gently

Distribute that heat because that's what's going to make it literally melt together and turn into mozzarella so we can stretch it

We're gonna put it back in the microwave this time for 30 seconds

I'm just gonna stick that in here for 20 seconds

Okay, so now it's really hot

We're getting the water out of it

Yeah, it looks good now, I'm gonna start kneading it even more

And I think it should turn

It's like alchemy this is like I'm not kidding. It's like kitchen magic it is science

Okay, see

When you get this stretched the citric acid is what makes it mozzarella and causes this stretch

And then you can just get your hands in there knead it together like you're needing some bread dough

That's it but you'll see

look at

Yes, look how it looks shiny now

You see how shiny it looks

Just but this just need a little bit you need to prove that it's it's ready it's true and it's stretchable

And you can you can see the difference

This is the cheese. I made yesterday the cheese I made this morning

Oh