Watch and track your favorite playlist.
Curated by: Milkslinger (129 videos)
Learn to Make 5 Kinds of Cheese from 1 Pot of Milk in a SINGLE MORNING: https://milkslinger.com/getwaitlist/?video=8BC3mSjxYhU Milkslinger Recipes: https://milkslinger.com/recipecollection?video=8BC3mSjxYhU Get the FREE Cheesemaking Foundations Document: https://milkslinger.com/getfoundations?video=8BC3mSjxYhU *** I've tried lots of different mozzarella recipes with varying degrees of succes, but this one (from Turkuazkitchen on Instagram) has turned out perfectly every time. It's fast, stretchy, and creamy-soft, and it melts wonderfully. Use it fresh on pizza or in grilled cheese, or freeze it to use later. Recipe Inspiration from Turkuazkitchen: https://bit.ly/3NB8ygm (Instagram) How to make cultured mozzarella from "failed" cheese: https://bit.ly/3LKaQHp (YouTube) How to stretch mozzarella curds in salted whey: https://bit.ly/3NHRLYZ (blog) Sour Orange Candy Recipe: https://bit.ly/3HzPLhw (blog) 5-Minute Pizza Dough Recipe: https://bit.ly/411xz7a (blog) CHAPTERS 00:00 Quick Mozzarella 00:42 The milk 01:29 Citric acid 02:07 Fast acidification vs. slow acidification 02:57 Lipase Powder 04:32 Adding citric acid and lipase 04:53 Heating the milk 05:10 Making cultured mozzarella from a failed wheel of cheese 05:36 Adding the rennet 06:10 Cutting the curd 06:25 Stirring and heating the curd 07:08 Scaling the recipe 08:25 How the curds differ from other cheese curds 09:05 Heating and salting the curds 14:50 Shaping and chilling 15:46 Packing and storing 17:12 Bonus: Pizza Night! Disclaimer: Milkslinger content may include affiliate links. If you click on one of the product links, Milkslinger may receive a small commission. Milkslinger recipes and information are based on experiences and are shared with no guarantees. Results may vary. Use at your own risk. Content has not been evaluated by the FDA.