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Currently Playing: How To Transform A Failed Homemade Cheese Into The BEST Mozzarella Ever!

Learn to Make 5 Kinds of Cheese from 1 Pot of Milk in a SINGLE MORNING: https://milkslinger.com/getwaitlist/?video=PskuBZAhHpg Get the FREE Cheesemaking Foundations Document: https://milkslinger.com/getfoundations?video=PskuBZAhHpg *** There are two main methods for making mozzarella: a fast version that "cultures" the milk in mere minutes with citric acid, and a slow version that cultures the milk over a day or so. So when Fat Cow, one of my pressed cheeses, didn't turn out as hoped, I decided to try transforming it into mozzarella, treating it like the slow version of mozzarella by using the cultured wheel of Fat Cow as my base. I crumbled the cheese and then heated it in the microwave until soft and then stretched it as I would for mozzarella. And it worked! The mozzarella was incredibly flavorful, well-salted, and wonderfully rich. I think it may be the best mozzarella I have ever tasted. CHAPTERS 00:00 Fat Cow Mozzarella 00:33 Making the Failed Cheese 01:14 Trying to save the failed cheese 02:21 Getting Perspective 02:52 Troubleshooting 03:33 Things I could've done differently 04:14 The Test 04:38 Taste 05:07 Making mozzarella from a pressed cheese 07:29 Overheating the curds 07:52 Storing and Aging 08:26 One month later: tasting the aged "failed" Fat Cow 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.