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