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  • Okay, salut, its Alexa welcome back to the Mozzarella series and this beautiful park very close to Paris it is the late afternoon

  • right now, but in fact this

  • episode started yesterday morning

  • You know, I'm in trouble when the whole story is started long story short

  • I attempted at making a brand new mozzarella something people have never seen before nothing short using you know

  • A copycat of buffalos milk. I did work really hard

  • I understood the lot, but I'm afraid I didn't get the success

  • I was expecting not quite since then. I had some time to think and to process the whole thing

  • And I think that now I'm ready to share my thoughts

  • With you guys, of course, you need to watch the whole story first. Otherwise my thoughts right there. I'm not gonna make any sense

  • So just go ahead. I'm waiting

  • I'm not going anywhere

  • So I recently posted Benito's reaction to my own mozzarella

  • I did with culture and this got me thinking like, of course, I could be trying to perfect that Italian traditional

  • Mozzarella, you know on and on and on and on and I'm not obsessed. It's called passion

  • But for some reasons, it sounds like it would be a big mistake

  • (Ouch)

  • So this is episode number 3 exactly what I'm asking for advice from the master

  • Change milk and that's exactly what I did in Episode four. I

  • Changed milk. Well, what else can it possibly mean? He said use a better milk. That's what he said. Oh

  • Yeah

  • Let's wait a second what if instead of swapping the milk for for a better one he meant

  • Change actually change milk and make it behave like Buffalo's milk

  • Just stating that this is exciting clearly is an understatement

  • So that's where the problem stands, my milk I mean any common whole milk is about

  • 3.6 percent of

  • fat and about 3.2 percent of protein. That's not a gap that is like a canyon of

  • Differences well luckily for us. There is a way to counter this problem using

  • widely available

  • Ingredients for milk, I'm gonna ditch the raw whatever stuff I'm gonna use fresh whole milk to boost the fat

  • I'm gonna use cream and to boost the protein content, I'm gonna use powder milk and then I'm gonna think about

  • global domanation...

  • Well, of course, you can't simply just add a certain amount of cream to a liter of milk

  • basically

  • You would then be changing the overall mass cream is also bringing

  • protein to the game and powder milk is also bringing fat even though it's

  • Super small, I'm not gonna lie. There is a bit of math involved. I'm gonna fast-forward through it in three two one

  • 748 grams of milk

  • 192 grams of cream and 60 grams of powdered milk

  • and that is basically everything we need to start the recipe, yes, finally

  • Right now milk is at perfect temperature to add rennet keep in mind that not all rennet are made equal

  • Some of them are stronger than the other so just read carefully what's written on the package. I'm just adding a bit of water first

  • one two three

  • Four top it all up with a bit more water and then stir it properly using an up-and-down

  • Mostly now you want to cover this up and let it rest until the curves

  • You're to cut the curd when you can perform the clean break test

  • You're supposed to use a knife to cut them in equal pieces technically in equal cubes

  • Yes, Alex again, what's wrong nothing's wrong it's just basically impossible to cut curves into cubes

  • I mean I need to have access to the sides in order to make equal cubes

  • Unless of course, you can come up with the little DIY device. That would just solve the problem

  • But that's not something you would do Alex. I

  • swear

  • Now let's get the cut into one-inch layer

  • You just go down one inch by one inch following the marks on the stick and every time you make a half a turn

  • Now let's preform the crisscross

  • And now back on the stove we just want to slightly heat this up to about

  • 110 degrees Fahrenheit I

  • So good when it works now, you want to scoop those beautiful curds into a colander placed in a wide container

  • I don't get it what's happening and everything was stop stop. Stop. Stop. Stop. Everything was working fine

  • And they're not gonna eat mozzarella again in my life

  • So I'm afraid I don't have that much good news

  • It is 10:25 I know you don't believe me because of this clock

  • But if you take a closer look like the second hand is not moving right? Stop bitching about the clock in the comments

  • This I really tried to heat up the curds, but it doesn't come together. It doesn't

  • Stretch at all it stays in this very cottagey

  • cheesy

  • State. Well, I guess this is just a consequence of the path

  • I chose when I decided to just try to be creative decided not to follow exact recipes. I found on the internet decided to be

  • Whatever. See us in the morning, okay?

  • So it's the next day I've been thinking about it, I've been sleeping

  • I've been sleeping

  • But I think I know what went wrong yesterday two problems milk needs to be more acid and curds

  • Needs to be cooked further because I'm not gonna run you through the whole process

  • So let's just fast forward to the first key step

  • I'm trying to figure out how much acid this funky milk needs to get down to

  • 5.2. I bought recently some pH paper

  • But it's kind of a different one. It's a more precise one within the range of pH that I'm working with

  • so with this addition I'm going to stand at the

  • 2.5 grams of citric acid per liter of the Alex milk

  • Right, so in terms of acid, I'm gonna go for 3.5 grams of citric acid per liter of milk

  • Just a tad more than twice as much

  • The next step are going to be the exact same as we did before. So I'm gonna fast-forward to cooking the curd

  • The curds are a bit soft, but I think it should, as you can see the whey is a bit milky

  • It's very sad, very very very sad, I'm gonna spare some of your time right there. It didn't work again life sucks so much.

  • I told you I was waiting to be honest those successive fails have

  • I've got me I'm down a bit because now I'm even questioning if that crazy

  • mozzarella is even possible to make it. Let me share with you what I've identified to be a critical so far

  • main

  • Ingredients to get the right protein and fat content. I started with milk plus cream plus powder, but I see many options there

  • I could have used water plus whey protein plus pure butter fat

  • There also is an interaction between fats and protein. I need to up my game on this

  • 2. Additives, I don't want to come up with impossible ingredients because at the end I want everybody to be able to make it but still

  • There might be a need for additives

  • 3. acid quantity cheese curls only stretch in an acid environment. That's something I understood way back

  • I also understood that as fat content grows

  • You need to increase the acid quantity

  • But first why and second by how much for rennet quantity I'm using four drops per liter

  • I even increase the thing, but I'm not sure if I should increase or decrease

  • That quantity

  • 5. curds cutting. I mean, I know that the cutting should be as even as possible, but I'm not sure about the spacing

  • I'm not sure if the impact is important or not if the the way release

  • matters that much and 6. curds cooking I tried

  • 105 I tried 110 degrees Fahrenheit. So honestly once you get the curds, right it's over

  • I mean the most difficult part is over

  • You still got to perform the pasta filata technique but people have done it before so I don't see problems there

  • You know what looking at all this? I think I got the answer I was looking for

  • Can't make I can't make it

  • alone, at least the most powerful weapon I have access to is in fact my community you

  • The wild pack of curious cook and you know DIY savages

  • And also and also some very respectable human beings so yes

  • I need your help on this

  • But before you rush into the comment section would like the perfect solution ever. Oh my god, Alex

  • How could you not think of please make sure that first you have watched the whole series because they have many answers already second

  • I will need you to share your sources

  • Like if it's from a personal experience

  • Then just say it or if you just read that in a study or on a website just share the link with me and lest

  • People keep in mind that you don't have to be a multiple PhD

  • Polymer chemist to help me on this one

  • of course, it wouldn't hurt but you know a good old go on kid the smash that Mozzarella is always very helpful

  • Okay, now all the social stuff like subscribe share it's super important on this one

  • We definitely catch up in the next episode or probably even sooner in the comments down below. Take care. Bye. Bye

  • Salut

Okay, salut, its Alexa welcome back to the Mozzarella series and this beautiful park very close to Paris it is the late afternoon

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私はモッツァレラを作る上で彼の偉大なアドバイスを逃した... (I Missed His Greatest Advice On Making Mozzarella...)

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    林宜悉 に公開 2021 年 01 月 14 日
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