[guitar strings]
[rattling]
[bowling strike] Ha ha!
Okay
Hey guys this is Alex
Welcome to the second episode of the Mozarella series
The first episode was all about failing, let's just hope...
...that this second episode will be about success
Ouiiiiii
I am basically allowing myself by using the best product out there
This is pure Rennet, you know...
...the main coagulating agent in cheese making
Citric acid
More Rennet
Then I got some Calcium Chloride which is an additive
Just in case you're working with a milk that doesn't wanna curdle properly
So now I've got no excuses anymore, I've got everything I need...
...to do Mozarella If I fail in this episode it's the end of it
It's the end of it
[chill music]
Three liters of micro filtered whole milk
Just a quick info guys, instead of three liters of milk...
...I'm gonna go for a gallon. Three point eight...ish
Just because it's more practical...ish
Alright so now let's talk about citric acid
So as I've told you we need to acidify the environment...
...to allow the curds to stretch properly
You could use lemon juice or you could use vinegar
But the problem is you will then add unwanted flavor
With this type of very pure and simple acid...
...it's way easier to get the proportions right
We need about 7 to 8 grams, that's about...
...one, one and a half teaspoons of citric acid
So now to allow better...
...probably a more even distribution throughout the milk
Let's just dilute this in a bit of mineral water
Like quarter cup
So you know just out of curiosity I wanna know the PH value...
...of citron acidic solution
It's more acidic than vinegar...
...than lemon juice
Just don't drink this stuff
Now you want to heat the milk until it reaches...
...32 degrees Celsius or 90 degrees Fahrenheit
It's probably a good idea to keep stirring the milk...
...to get an even temperature throughout the whole liquid
That's basically what my next minutes are gonna be like, so...
Just a quick word about the previous video
I thought it would be great for you just to see things as they are...
...not to be fantasizing about those chefs
You know, they never fail, they always get the recipe right...
...when in vérité they're just normal people so they fail all the time
Okay, right, we've got the perfect temperature
It's time to add Rennet
So obviously the amount of Rennet you need to use depends on the Rennet you're using
This one needs three to four drops of Rennet for one liter of milk...
...to make hard cheese
And just one drop per liter of milk if you want to make quark
I'm not making quark. Fool me once!
So in my case it's about twelve drops
Well believe it or not it's already curdling
I'm just giving the temperature a quick check 'cause you need stable...
...32 degrees Celsius, that's why
Now let's leave this untouched for about 30 minutes
[timer ticks]
Well since we've got time let me run you through...
...a few Mozarella cheese facts
Did you know Mozarella comes from the verb mozzare...
...which means cut off in Italian
Nobody cares!
Well it's related to the cutting action performed by the cheese maker...
...on the curds
Well I believe I also told you that traditional Mozarella is made with...
...water buffalo's milk while most Mozarella we can shop in our supermarkets...
...is made from cow's milk
The thing is it shouldn't be called Mozarella, it should be called Fior di latte
Why? I don't now. Why is my name Alex? Why is this guy's name Jamie?
Like in Jamie Oliver...
The name of the guy who did the foreword of my cookbook
I know it's absolutely not related, but my cookbook is finally out
[hype music] Ouiiiiii
You can preorder on Amazon so I'll share the link in the description box down below
Okay now back to Mozarella, I promise
[timer rings]
[suspense music]
And now we should bring all this to about...
...42, 43 degrees Celcius
That's about 110 degrees Fahrenheit
[laughs] Woah!
[signs] I am a cheesemaker
The next step is to transfer those curds...
...to a colander placed in another container
Just to get rid of all this whey
You don't want to press this thing dry but you just want to get rid of most of the whey
So now it's about rest
It's about waiting for the curds to be ready to be turned into beautiful Mozarella balls
How long should we wait? Well it depends on milk... depends on the Rennet you use... depends on...
[eerie sound] I have no idea
[city noise]
I thought since I've got some time to spare...
...we could benefit from getting just some proper...
...legit made Mozarella
I know a place nearby
So of course their product is gonna be way better than mine...
...specially since I did nothing
But I need to experience all those sensations, the taste...
...the flavors, the juiciness, the textures, just...
...one more time before actually committing into making it
[background music]
[birds chirping]
Mmh.Woah.
There really is a duality of texture
The outside is smooth and it forms like a skin on the outside
And then inside you've got some softness, some almost fluffiness and...
...some moisture, some juiciness as well
It's mindblowing
But I know I don't stand any chances against real...
...artisan Mozarella
But you know me, I'm still gonna try and I'm gonna do my best
I'm a fool, that's why you're following me
Right, so now everything seems to be ready
I've got some almost boiling water...
...I've also got some warm water from the tap...
...just to temper those curds and a bit to act as a buffer
I've got a metal... My curds...
Still a bit moist but they've come nicely together
And then I've got a cold water bath just to chill everything out at the end
[piano music] Uh... [breathes]
[piano music intensifies]
Ha ha ha! Ouiiiiiii!
[sings and laughs] God loves me after all
[pain sighs]
Okay, and this... is the last one
[relief sigh] Woah!
Why was I that nervous? It's not a big deal
So let's review what we've got
I'm not sure, I'm not entirely sure...
This is very weird
So I realized that you really need some hot water...
...if it's too low that's the kind of outcome you get
That grainy texture
But if it's too high I kinda get the feeling that I cooked the Mozarella in some way
It's more yellow, it's firmer
There seems to be a sweet spot in terms of temperature somewhere
Look how shiny this one is, it's just a beauty
Probably 90 degrees Fahrenheit, which is super hot...
...in fact my hands still hurt a bit
Mmh. I've got the elasticity, I've got the feeling that it's Mozarella...
...but the juices are...
...a bit on the cheap side
Now in terms of comparison with the one I ate earlier
This has no contrast
The other one was firm on the outside and soft on the inside
This is just consistent, this is just semifirm
[challenge music] Of course I'm gonna try again and again and again
But I'm afraid I need a super reliable, legitimate source of information
Something that would come from an authority, like, if possible...
...the highest authority available
[background noise]
So I definitely need to up my game in terms of Mozarella making
I think there is only one way We need to learn from the masters
And that's the very reason why I'm here, at the airport
Waiting for my flight
To Naples
You definitely don't want to miss the next episode, so be sure to subscribe to the channel
Take care, bye bye, salut!
[chill music]