How to Make Mozzarella Cheese
Learn how to make Mozzarella Cheese, as shown in this video by Chef John of Foodwishes.
How to Make Mozzarella Cheese
Rahm Fama: This is mustard and basically this is milk that has, rennet added to
it. Rennet is a natural enzyme that’s found in vegetable and
vegetable rennet and beef rennet in animal rennet, this is vegetable.
What it does is basically curds the milk. And you can see that it’s
just curding milk, it’s not cooked in. It’s not mozzarella.
So, I’m going to be making the mozzarella and it’s very simple actually that’s why I kind
of like working with this stuff. In Italy they would get five gallons
buckets worth 50 gallons barrels of saltwater from the ocean. They
will just pull right out of the ocean. They didn’t’ think it was bad.
They don’t have any problems with it but it has the perfect amount
of salt content for mozzarella, so they used pure saltwater and it
would be perfect saltiness.
When you go swimming in the ocean and you choke on a little bit of that saltwater that’s
what you should be tasting. So that’s what I’m going to do.
Unfortunately it’s still she’s pretty far away and it wouldn’t be
sustainable if I shoot the ocean water in. So what I did is I bought
sea salt. And I’m going to add which it kind of look like a
ridiculous amount of sea salt, but it flavors it. I wanted to taste like
the ocean and the ocean is pretty salty, depending on where you’re
at. So I’m going to leave that.
I’m going to add some to this bowl and I chopped it up in small pieces because I want to
cook evenly. So what I’m going to do now is I’m going to add the
hot water and the Italian woman, and I taught her this and she
looked pretty upset with me because for years she had a bucket of
cold ice water. She sticks her hands in the ice water and then stick
her hands in the—this is boiling water. So she would stick in there
and knead it and put her hands back in the cold water, put it back.
So then I went and got some gloves and I put them on and she
looked to me like, what didn’t I think of that?
So now, in goes the hot salty water and I’m going to fill it up until it’s covered. Now, it
cooled down considerably because the mozzarella was cold and
now the hot water is not that hot anymore, and this is lukewarm
right now. It’s barely even hot. So we’re not cooking the
mozzarella that much.
Well get a bucket. Now the mozzarella is warm but not that hot yet so now we’re going
to do it again to bring it up to temp. And you can see it’s starting to
cook. See, they all come together now. You see that? Now it’s hot.
I mean I’m on fire over here, it hurts. I’m going to take it out of the
water and then I’m going to start to knead it just like so. But it’s
cooling down, so I need to do this again.
Now, I’m able to mold it. I’m going to rub it and get all these
lumps out. Basically, that’s it. Now, I’ll just stretch this like so and
give it some room on one end and you’re going to see why. This is
the experience. I’m going to roll it like so, there. I’m going to start
with one. That’s the one, that’s the one I was going to taste first.
I’ll follow it down, pinch, pinch just like so. Look I exploded one,
and just like that.
Male: Does Alex tell me have some of this film with that
Rahm Fama: Alright, let’s go to dinner because you’re going to have your
opportunity. I’m going to serve this to you at dinner tonight.
Rahm Fama: What I do is I hang it. I don’t refrigerate it.
Rahm Fama: See because it’s got this beautiful texture and warm. What happens
is the fat is heated now. That when the fat gets cold, it’s going to
be hard. Right now it’s beautifully soft, so what happens is in the
beginning of the day about five o’clock, the chefs will come in
here and make the mozzarella. We’ll hang it from the pantry. And
then every time there’s an order, they cut it right off the bag and
put it on the salad. At the end of the night, they put it in the cooler
and then it becomes hard, we set for our pizza.
So I’ll put this in the cooler and use this. When I want to chill it, I
put it on in there, in this solution. Alright, so you can try this at
How to Make Mozzarella Cheese
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