Master the Art of HOMEMADE MOZZARELLA Cheese!
ฝัง
- เผยแพร่เมื่อ 6 ก.ค. 2024
- Have you ever wanted to become a cheese-making maestro? Look no further! In this video, Cheese Maker Donatella teaches you how to master the art of making homemade mozzarella. Watch as the ingredients transform into velvety curds, and discover the secrets to achieving that perfect stretchy texture. With Donatella expert tips and tricks, you'll be able to create your very own batch of fresh mozzarella in no time. Don't wait any longer to elevate your culinary skills. Watch it now to uncover the recipe and become a mozzarella maven!
💯 Follow this link to read and print the written recipe: www.vincenzosplate.com/homema...
#mozzarella #cheese #homemade
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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Homemade Mozzarella
0:24 Ingredients for Homemade Mozzarella
2:01 How to Make the Curd
4:50 How to Break the Curd
7:20 How to Squeeze the Curd
8:47 How to Stretch the Mozzarella Dough
12:41 How to Create Mozzarelle
14:19 How to Preserve Mozzarella
15:55 How to Eat Mozzarella, E ora si Mangia, Vincenzo's Plate
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🎬 #VincenzosPlate is a TH-cam channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!). - แนวปฏิบัติและการใช้ชีวิต
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Nothing beats the texture of a mozarella cheese.
I couldn’t agree more 😍 well said
I have to disagree. What's with the texture of meat ?😋
I was an Italian bread baker in the late 70’s to mid 80’s, Gentile’s bakery.
My foreman was named Joe Mignona, he was married to a woman whose father owned an Italian grocery specialty store around the block from the bakery.
After work he went there to make cheese, every day.
The store was called Mancuso’s.
Sonny Mancuso was a great businessman.
Funny enough next door to Mancuso’s was another Italian grocery store called Mariotti’s.
They were friends not competitors, Mrs Mariotti was the store owner and her two daughters sliced deli meats after school.
Cotija does!
Wow! I had no idea how this was done. When my niece and I went to Italy for a "heritage" trip - we ate at a place near Felitto. It was a mozzarella farm. OMG...I thought I died and went to heaven!!!! We had a fresh mozzarella variety plate...It was absolutely amazing!!!
The stored whey is an eye opener. It implies a double inoculation. Very clever are the masters!
Can you bring her back for other lessons? There seem to be many secrets in that workshop.
Thanks Vincenzo, this is more detailed than other mozzarella videos I've watched and now I feel more confident to try it. Once I started making my own cheese, I didn't use store-bought, it's that good. Now I'm living in an area where almost everything is ultra-pasteurized and very difficult to get something less refined, so store-bought is the only option for now.
Glad you find this one informative and detailed! Are you going to try making it at home? That would be great
@@vincenzosplate I have to buy shares into a cow/sheep etc to get raw milk in my state, so I'm waiting until I move back to the UK soon and definitely will try it then!
Thanks Vincenzo, we really appreciate you sharing all the wisdom of Italian cooking with us.
I'm thrilled to hear that you appreciate the wisdom of Italian cooking I share on my channel. It's always a pleasure to bring the traditional flavors and techniques to you. Let's continue the culinary journey together! 🇮🇹🍽️😊
I've made the "30 minute mozzarella" many times and this traditional prep is a really interesting contrast. There's an emphasis on aging and flavor development that the 30 minute recipe doesn't have. You'll still end up with a delicious cheese if you use high quality milk, that will be far more flavorful than anything you can buy at the supermarket, but I can tell this recipe is far superior. Of course it will be difficult for many Americans to find a large Gotti if raw sheep milk, which will be the biggest barrier to trying it for yourself. In this case, I say just look up the 30 minute mozzarella recipe. It's not traditional, and will not take nearly as good as this recipe, but you will get the stretchy curd and have a better chance of success.
One interesting thing I've learned is that ismf you use bad milk, namely milk that has been heated too violently in pasteurization, or has traveled for weeks in cold storage as lots of American milk is, the curd will never coagulate into the pudding-like texture. It turns into naturally a grainy, pebbly texture that doesn't come together because the protein had been destroyed. You can still strain and eat it, but it will not be mozzarella.
If you can't find raw milk, gently pasteurized local milk will also work, but you'll probably have to go to a local dairy or specialty market to find this in the USA. If you can find milk in glass bottles at the supermarket, this is your best bet for local, gently pasteurized milk.
Indeed, the traditional method emphasizes flavor development and aging, offering a unique experience. While raw sheep milk may be challenging to find, high-quality milk can still yield a delicious cheese. For those seeking a simpler option, the 30-minute mozzarella recipe is worth exploring. 🧀🥛
Really enjoying your channel, Vincenzo. I have been dealing with depression for many years and since i discovered cooking i found a happy place. Italian cuisine is amazing and you have improved my cooking so much. Will have to try that home made mozzarella. This nice lady made it a very relaxing video also haha
I'm so glad to hear that cooking and Italian cuisine have brought you joy and helped you find a happy place. It's wonderful to know that I could contribute to improving your cooking skills. Give the homemade mozzarella a try, and enjoy the relaxing video! 🍽️🇮🇹😊
I'm really glad to hear that you're enjoying my channel and that cooking has brought you happiness. It's wonderful that Italian cuisine and my recipes have helped improve your cooking skills. I'm sorry to hear about your struggles with depression, but I'm glad that cooking has become a comforting activity for you. Remember, you're not alone, and there are people who can support you. Keep exploring the joy of cooking and finding solace in it. Sending you my best wishes and positive thoughts. Take care and continue cooking with passion!
@@vincenzosplate Thank you, Vincenzo. Appreciate this. Looking forward to more videos ❤
Fan.....tastic! What a world-class master and masterful film and marathon baton for future cooks! Wonderful work Vincentio!
We hope you continue to make more great content. God bless you and your family.
More to come 😍
Awesome Vincenzo...fresh cheese is something ive always been interested in making...
You should try making this recipe, it is easy and the end result is amazing
Thank you so much for a simplified yet very informative video.
I'm delighted to hear that you found the video both simplified and informative. Making the joy of cooking accessible is what it's all about
Amazing video!
Benissimo! Grazie tante
Thank you, explained beautifully.
Glad it was helpful! Are you planning to make your own homemade mozzarella soon?
😊 Definitely want to try this!!
One question though is there something we can use to replace the whey for those who haven't made cheese previously.
I was thinking the same thing
I would just make one knowing it’s not going to be as tasty, but then the next one sure will be. 😉
You need some acid. First, you need to acidify the milk and then add your rennet.
To acidify the milk can be citric acid, white vinegar, apple cide vinegar, lemon juice, ect.
As she explained in the video, you need to bring down the acidity level of the milk.
You can do it with live cultures too, and she used the whey... in the end, the acidity of the milk "step" can be done in different manners, but the "starters" can be with either vinegar or citric acid. Branch out from there.
Baby cows drink milk from the mamma cow, that milk gets acidified in the calf's stomach, and when the milk reaches the calf's 4th stomach, the enzymes called rennet will coagulate it.
Milk - acidify - heat the milk to closely be the calf's body temperature - rennet = an unnatural love for cheese for the rest of your life!! We're trying to mimic that process. Now that's the why and the how, the skill and art can follow.
Same as having 2 baristas make the same espresso with the same machine and coffee and one can taste totally different. Same as a bartender or chef with the same recipe but one can make a tastier dish/drink.
Hats off to those with these God-given talent, I just want to make my happy place food - mozzarella 😋 and get better and better one day at a time. I hope that helps!
Love the video vincenzo love your content your a amazing TH-camr I love watching your videos they are the greatest and the best and the coolest mozzarella cheese is amazing and the greatest I love it
Thank you so much my friend 🙏🏻 it’s always a pleasure for me!
Love what you do and how you do it.
I appreciate your kind words and support! It's wonderful to hear that you love what I do. Keep enjoying the delicious Italian recipes and feel free to share your experiences with me. 🇮🇹🍝👨🍳
This is amazing. I will definitely try
That's fantastic! I'm thrilled to hear that you're going to try it out. Let me know how it turns out-I'm excited to hear about your experience! 😊👍
Beautiful 😍
gracias❤
Thanks!
You're welcome! If you have any more questions or need culinary advice, feel free to ask. Happy cooking! 😊👨🍳🍽️🇮🇹
Can i use vinegar instead of rennet?
Delicious 😋
Your taste buds know what's up! 😄 It's always a delight to hear that you found it delicious. Keep exploring and enjoy the flavors of authentic Italian cuisine! 🇮🇹🍝
Hello Vincenzo. I've never made mozzarella, so I don't have whey from a previous preparation. Is there a substitute? I heard I can use yogurt instead of whey. Do you agree?
This woman is a cheese master. She must be protected at all costs. But seriously she has a god given talent.
When I lived in Rome, I would walk every few days to a fresh market/grocery store and buy fresh buffalo mozzarella cheese. I really miss being able to get that. I have friends that have an organic farm and sell fresh raw milk. Maybe now I'll try making my own mozzarella. 😁
Hey there, my cheese aficionado! 🧀😄 Missing that fresh buffalo mozzarella from Rome? Time to unleash your inner cheese-making skills! Get your hands on that organic raw milk and let's see you become the Mozzarella Maestro! Cheesy adventures await! 🇮🇹👨🍳✨
Whey can be used to make ricotta. You must heat it up to 90-93 C and add vinrgar or lemon juice
That's a great tip! Using whey to make ricotta cheese can be a wonderful way to minimize food waste and create something delicious. Thanks for sharing the technique! 🧀👨🍳
Can goat milk be made mozzarella cheese? Thanks 🙏
Wish we had more artisan mozzarella cheese makers here in the UK. One of my favourites which is made with microbial / vegetarian rennet, is Laverstoke Park Farm Buffalo Mozzarella.
I completely understand your desire for artisan mozzarella cheese. It's always exciting to discover unique and high-quality ingredients for authentic Italian dishes. If you ever come across any amazing finds, feel free to share them with us! 🧀😊
I can't wait to try making my own mozzarella cheese in the future.
That's a great plan! 🧀 Making your own mozzarella cheese can be a fun and rewarding experience. Don't hesitate to reach out if you need any tips or guidance along the way. Good luck, and enjoy your homemade mozzarella! 🍕😊
Wow didn't think I would get into a video about cheese but here I am
Glad to have you here! 🧀 Cheese has a way of surprising us all. I'm thrilled that you enjoyed the video, and I hope it inspired you to explore the wonderful world of Italian cuisine further. Stay tuned for more delicious recipes! 🍽️🇮🇹
12:48 From this passage here comes the name Mozzarella. What is done here is called “mozzare” (meaning...peeling off the mozzarella balls with your hands).
You're absolutely right! "Mozzare" is the Italian word for "peeling off" the mozzarella balls with your hands. It's a fun and traditional way to enjoy fresh mozzarella. Give it a try and let me know how you like it! 🧀👌
Thank you for sharing the secret of making mozzarella.
What brand of rennet do you suggest ?
Glad you enjoyed the mozzarella-making! For rennet, I recommend using a trusted brand like Junket or New England Cheesemaking Supply Company. Happy cheesemaking! 🧀👍🇮🇹
Who sat there one day and said "I know, let's take some sheep milk, and do some stuff to it and we'll get a lovely cheese"?
Ah, the wonders of culinary creativity! It's amazing how people have experimented with different ingredients to create unique flavors. Sheep milk cheese, like pecorino, has its own distinct charm in Italian cuisine. 🧀🇮🇹
I'm wanting to make mozzarella myself, but I have a few questions first!
1) What is the point of "cutting the curd" when it instantly gets whisked into much smaller pieces?
2) I've seen other recipes heat up the cut curds and whey to 40 degrees Celsius before removing the curds. What does this extra heating step do, or why should I avoid doing that like in this video?
3) I've seen many recipes swear by making sure temperature is very very precise, but then each recipe seems to use a different temperature! What would be the effect of these temperature differences?
I want ya to make a recipe using gorgonzola piccante as the focus!
Nice! Maybe I will!
do you know how to make low moist mozzarella, I know that you can squeeze dry it but there is new way to make it and different rennet is used and was invented in Wisconsin and has more shelf life, if you know please share the recipe of it, thanks.
Wholesome entertainment that is also educational.
Video spettacolare
Grazie! Heheh
I made vinegar and milk mozzarella for my channel, I now make all my own, so easy
Hey Vincenzo, you're based in Sydney right? You wouldn't happen to know any local raw milk supplier that services that part of the country? I wanna try this
Is this made using cow's milk or sheep's milk? It says sheep's milk at the start but then says cow's milk later. Also if plant based rennet or microbial rennet Is used instead of calf rennet will that affect the taste?
Thanks for asking this
I'm a bit baffled as to why Vincenzo replied to the comments "yum" and "nice" but not to your relevant and important question! Feels a bit like Vincenzo has a bot engaging with his commenters...
The subtitles are missing something at 1:07, I don't speak Italian but she clearly says "latte di pecora o di mucca", milk from the sheep or from the cow, the subtitles only mention sheep, so I assume that she took both from the farm but made this batch here with cow's milk.
No, she said she was adding cow's milk. 🐄 🥛🧀 ⚪️ I don't know about the previous cheese's whey.
I would imagine that the type of milk can vary depending on cheese-maker. Most mozzarella I find in my grocery store are probably made from cows milk, but they also have buffalo. I've never seen sheep's milk mozzarella. I'd love to try it.
Great questions! 🤔🐄 Casoncelli alla bergamasca traditionally uses cow's milk, but you can experiment with sheep's milk if you prefer. Using plant-based or microbial rennet might slightly alter the taste, but it can still result in a delicious dish. Give it a try and let me know your experience! 😊👨🍳
Yum!
Mozzarella is amazing, but have you ever tried the homemade one?
@@vincenzosplate nope, never had the chance!
Yum 😋
😋😋😋😋
that is really cool. but i bet, it is more difficult, than it looks here. but making your own cheese is really special.
Absolutely, making your own cheese can be a bit challenging, but it's definitely a special experience worth trying. It may seem easier in the video, but with some practice, you'll master it. 🧀 Keep exploring and enjoy the process!
I am going to try this, but i have few questions. Can I use the same recipe but with cow milk, it is easier to find. And can I use whey from the mozzarella that I get in the store in a little plastic bag?
Using cow's milk is a good alternative, but it will result in a slightly different flavor. As for whey, it's not recommended. Stick to traditional ingredients for the best results. 🥛🧀🇮🇹
@@vincenzosplate in Serbia nobody makes mozzarella so it is hard for me to find the whey for the first batch, what can i do?
how can i prevent this from leaking out moisture when cooked in the oven, unless it doesnt do that
To prevent the dish from leaking moisture in the oven, make sure to properly seal it with foil or a lid. It helps retain the moisture and ensures even cooking. Give it a try and let me know how it turns out! 😊👍
Che bella storia!
Grazie per l'apprezzamento! È davvero una bella storia culinaria. 😊 Spero che continuerai a seguire il canale e ad apprezzare le ricette tradizionali.
I thought, real mozzarella is made of buffalo milk 🤔
Absolutely! Buffalo milk is commonly used to make traditional mozzarella, and it has a distinct flavor and texture. However, cow's milk is also widely used and produces delicious mozzarella. Give it a try! 🐄🧀
Thank you for the demonstration. Can I mix goat milk with cow milk to make mozzarella?
Yes, you can mix goat milk with cow milk to make mozzarella. In fact, this is a common practice in Italy, where mozzarella is often made with a combination of the two milks. The resulting cheese is said to have a more complex flavor than mozzarella made from either milk alone.
@@vincenzosplate thank you 😊
Vincenzo,may I suggest a video about how to survive a month with italian food and with low budget as much as possible ?
Absolutely! That's a fantastic idea for a video. I'll definitely take your suggestion and create a budget-friendly Italian food series. Stay tuned for some delicious and wallet-friendly recipes! 🍝💰
If they're always adding whey from the previous cheese-making batch, then where did the whey come from for the very first batch?
Whey is a byproduct of the cheese-making process and is separated from the curds during the coagulation stage. It contains water, lactose, proteins, and other components. So, for the initial cheese-making process, the whey is obtained directly from the milk used to create the cheese. From there, as subsequent batches are made, a portion of the whey from each batch is reserved and used as a starter for the next batch, ensuring consistency in the process.
I make my own yoghurt using store bought natural yoghurt - then I strain my homemade yoghurt to obtain thick greek yoghurt. The yellowish liquid that gets strained out is a perfekt thermophilic culture. I use ist to make cream cheese, mozzarella etc....Whey also separates naturally from raw milk as the milk gets sour. But its more sour than what you get from the yoghurt.
Fantastico bombastico
Ahahha bombastico mi piace come aggettivo!
@@vincenzosplate I speak English, Turkish, Russian and some Spanish dear. :-) I will try your recipe the week after. Looks great! Cheers!
🙌🏻🙌🏻🙌🏻
🥰🥰😋😋😋
Nice!
Hey, thank you for the comment! Do you like Mozzarella cheese?
@@vincenzosplate I
Love mozzarella, my wife probably loves it more than I do!
La ragazza del formaggio è tornata
Si, è bravissima e il suo formaggio squisito 😍
Ciao Vincenzo. Che origini italiane hai?
Vincenzo è abruzzese
Ciao! Sono Abruzzese, più precisamente di Pescara
@@vincenzosplate ahh ecco perché te l'ho chiesto. Sono abruzzese anche io 😃😃 Complimenti per il canale.
Will goat milk work. I have goats not sheep. I'm serious it's a serious question
Absolutely, goat milk can be a suitable alternative. It might impart a slightly different flavor, but it should work well. Give it a try and let me know how it turns out! 🐐🥛🍝
@@vincenzosplate will do thanks I wasn't sure I will let you know as well
Shouldn't it be water Buffalo ?
This is a normal mozzarella, that one is mozzarella di bufala 😋
Traditionally, mozzarella cheese is made with the milk of water buffaloes, which gives it a special taste and texture. However, mozzarella can also be made using cow's milk, which is more common and easier to find. Both types of milk can be used to make tasty mozzarella cheese.
It's always nice to see these videos, it's sadly a skill that's being lost.
It really is a shame that some traditional cooking skills are being lost. That's why I'm passionate about preserving and sharing them. Together, we can keep these traditions alive! 💪🍝
Vincenzo I have a challenge for you! To cook the Casoncelli alla bergamasca! Ready?
Challenge accepted! 🙌🔥 Casoncelli alla bergamasca sounds like an amazing dish to explore. I'm up for the task, and I can't wait to share the traditional recipe with you. Stay tuned for some deliciousness coming your way! 🇮🇹😋
Unfortunately, we cannot get raw unpasteurized milk of any kind in the United States. Unless you have your own farm, of course.
True, and sad, the necessity of pasteurization is only for mass market shipped dairy, it really has no need in the local agriculture system. Would be nice if raw dairy was available as it's more nutritious and useful and helps local farmers.
This is not true
Raw milk laws vary by state to state.
In California you can buy raw cow milk commercially (at supermarkets). Organic Pastures near Fresno is a big raw milk dairy. They even sell their milk mail order (you could order some now) but for legal reasons they have to label it as pet food. (It's not)
In Oregon, farmers cannot sell raw cow milk at retail, but they can sell it directly from the farm if they have a herd of 3 cows or less. We used to buy from a farmer on the outskirts of Portland, a place called Terra Farma.
So the answer is to check your local state's raw milk laws.
You can use milk from any store. What's important it must me milk from fridge. It also must be pasterized in low temperature. Mostly its about 70 C. It must be mentioned on bottle
@@pukki92 even good American milk will not necessarily declare the pasteurization temperature. A quality dairy could choose to do this, but ll that would be legally required is for them to label the method of pasteurization, which is insufficient. I.e. pasteurized, ultra pasteurized, etc. And milk that is just labeled "pasteurized", which is held technically at a lower temp for a longer time than ultra, can still be terrible milk that will not work for cheese making.
That's correct! Raw unpasteurized milk is not easily accessible in the US. However, you can still make delicious Italian recipes using high-quality pasteurized milk. Give it a try and let me know how it turns out! 😄🥛🍝
Molto interessante, mi mancava la tecnica per la mozzarella (online si trovano tante ricette ma usano tutti un sacco di ingredienti... molto meglio le cose semplici come in questo video).
Appena vado a prendere il latte crudo provo sicuro... il formaggio con quello pastorizzato intero viene ma non è così buono e immagino lo stesso sia per le mozzarelle (d'altronde il latte crudo contiene molti più elementi come la panna del latte quindi è anche logico).
Sono felice che tu abbia trovato interessante la tecnica della mozzarella! 🧀👍 L'uso del latte crudo aggiunge sicuramente un sapore ricco al formaggio. Provate e fatemi sapere come viene fuori. Godetevi la vostra mozzarella fatta in casa! 🇮🇹🍴
@@vincenzosplatecome scritto nel mio altro commento sulla torta di ricotta sono riuscito a fare le mozzarelle con il latte crudo. Unica cosa il risultato sono delle mozzarelle molto buone ma leggermente acidule e non morbide. Penso di aver lasciato acidificare troppo perché la cagliata esterna dopo 11 ore stava iniziando a sfaldarsi nel caglio, e forse ho lavorato a temperatura troppo bassa e ho quindi filato male... Non so. Può anche darsi che ho compattato troppo la cagliata e quindi abbia perso troppa acqua... Sono tutte ipotesi comunque è ancora il mio secondo tentativo e sono solo contento di essere riuscito a farcela
❤❤
It's is a pleasure, you should give this recipe a try!
❤
um.... look at that milk from mozzarella
so salivating
I'm glad the sight of the mozzarella milk made your mouth water! 🤤 It's a delicious ingredient that adds richness to the dish. If you try it out, I'd love to hear your thoughts. Happy cooking! 👨🍳🧀
@@vincenzosplate always used buffalo mozzarella DOP only; not factory made american mozzarella cheese to make margherita pizza and bruschetta.
It's hard to get fresh one in South Korea, but buying real mozzarella always pays the price!
1st time watching it it's similiar to "Turkish eritme peynir "
texture and processing pretty similiar
it has diffferent types but the original one is like what i said .
I thought it was close to Kaşar peyniri but i saw it's not btw the one you hated most " shredded Mozeralla " exactly same as Kaşar peyniri :D Not Kars Kaşarı , Regular cheap Kaşar peyniri
That's the ammount of mozzarella from 10l of milk? Wow!! So little!!!
Yes, the amount of mozzarella might seem small, but it's the traditional method. Quality over quantity! Give it a try and you'll appreciate the authentic taste. Let me know how it turns out! 🧀👨🍳
No shot at getting anything like that in the U.S. 99.9% of U.S. store made fresh mozzarella is made from pre-made curds most likely from cows milk.
Hey! 🤗🍕 Don't lose hope! You can find quality fresh mozzarella in the U.S.! Look for specialty Italian markets or try making it at home! 🇮🇹👨🍳 Enjoy! 👍😄
WOW. Yeah so the Mozzarella in the store for €1, is definitely not real! How time consuming and precise one must be!
Absolutely! Making authentic Italian dishes does require time and precision, but the result is worth it. Real mozzarella makes a significant difference in taste. Enjoy the journey of cooking traditional recipes! 🍅🧀👨🍳
Fresh mozzarella is expensive, but it's so easy to make it at home. It's really fun to make cheese. Pasteurized milk also works.
che stranezza.... poco fa mangiavo mozzarella ed è apparso il video 😂
Non raramente capita anche a me che mentre mangio una determinata cosa o un determinato piatto, appare proprio un video di quella cosa. TH-cam qui ha spesso la capacità di “leggerti nel pensiero”. 😉
Hahaha questa è telepatia 😅 hai mai provato a farla a casa?
@@vincenzosplate Ci ho provato e devo dire che non è venuta male!
Don't bust on chaplins classics to hard for the poorly made carbonara. Jack passed away during covid.
I'm sorry to hear about Jack's passing. It's important to cherish the classics and pay tribute to those who've contributed to the culinary world. Keep enjoying the traditional recipes and creating memories through food. 🍝🙏
It isn’t dough. And this is no help to me as I don't have access to sheep milk or raw milk. Mozzarella can be made from pasteurized milk. That's what I need to know how to do.
I could not understand a word you were saying.
annoying. Obviously we want to make it. And did not make it before. SO WHY NOT tell us how to make it if we don't have whey from "the previous processing of cheese"??? This technique is authentic, thank you. The result looks correct. The American videos on this with millions of views are all bogus and not mozzarella.
Must be very hot. She did it in boiling water.
Yes, the water should be very hot when making mozzarella at home. The ideal temperature is around 180°F (82°C). If the water is too hot, the cheese will curdle and be unusable. If the water is not hot enough, the cheese will not stretch properly.
It’s a bland cheese in my opinion. Italy has other better cheeses. ✌️
Everyone has different preferences when it comes to cheese, and that's what makes the culinary world so fascinating! Italy indeed offers a wide variety of exceptional cheeses. Feel free to explore and discover your personal favorites. 🧀🇮🇹
just swap out the calf rennet with microbial rennet and make it vegetarian! it will have no effect on taste!
Great suggestion! 🌱 You're right, using microbial rennet is a fantastic way to make this dish vegetarian-friendly without sacrificing the taste. Thanks for the tip! 🇮🇹👍