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