What Gets Me Hot: Fresh Mozzarella Video

Fresh Mozzarella Video

Quick Video of how to make Fresh Mozzarella Cheese. This video has music, so if you are viewing this at work, make sure to turn your speakers off before you play the video (if you play the video before you read my disclaimer don’t say I didn’t warn you!). To those of you who asked, the classical music in this video is actually played by me, I got some old recordings from recitals I played long time ago digitized into MP3 format. The piece is Toccata in E flat Minor by Aram Khachaturian. The gangsta rap sandwiched in between the two edited recordings is by MIMS “this is why I’m hot”.

You’ll need 1 gallon milk, 1 rennet tablet crushed, 1/2 cup bottled water (1/4 cup for rennet, 1/4 cup for citric acid), 2 tsp Citric Acid (divided, 1 dissolved in the water, 1 dry) 1/2 tsp salt.

-Pour the milk into pot, let it come to 50 F. Mix 1 rennet tablet crushed into the water. Do the same with 1 tsp citric acid.

-Pour in the dissolved citric acid when the milk is at 50 F, also add the dry citric acid and mix.
-Heat the milk now to 88 F.
-Turn off heat and add crushed Rennet. Stir the milk, cover the pot, and let it sit for 20-30 or until you get a tofu like formation. You shouldn’t touch it until you get a clean break.
-Once you can get a clean break, cut the curd into 1/2 inch cubes. Let it sit there for 10 minutes. Reheat back to 108 and continue stirring until curds start to melt and shrink.
Turn off heat and continue to stir until curds shrink.
-Drain curds, let them sit there for about 15 minutes, then with a slotted spoon start grouping the curds so they start to form. Heat in microwave for about 15 seconds, drain the extra whey if there is any, add salt. Heat again for 15 seconds and see if you can start kneading the cheese, or stretching it. Form it into a ball. If you haven’t gotten something by now, you have to start over, heating it over and over again will only mess up the cheese more.

Some stills of the process…

Citric Acid, most important part, along with Rennet.

The cheese hardens after 20-30 minutes.

This video was edited in AfterEffects.