How to Make Mozzarella Cheese

How to Make Mozzarella Cheese Rahm Fama: This is mustard and basically this is milk that has, rennet added to it. Rennet is a natural enzyme that’s found in vegetable and vegetable rennet and beef rennet in animal rennet, this is vegetable. What it does is basically curds the milk. And you can see that it’s just curding milk, it’s not cooked in. It’s not mozzarella. So, I’m going to be making the mozzarella and it’s very simple actually that’s why I kind of like working with this stuff. In Italy they would get five gallons buckets worth 50 gallons barrels of saltwater from the ocean. They will just pull right out of the ocean. They didn’t’ think it was bad. They don’t have any problems with it but it has the perfect amount of salt content for mozzarella, so they used pure saltwater and it would be perfect saltiness. When you go swimming in the ocean and you choke on a little bit of that saltwater that’s what you should be tasting. So that’s what I’m going to do. Unfortunately it’s still she’s pretty far away and it wouldn’t be sustainable if I shoot the ocean water in. So what I did is I bought sea salt. And I’m going to add which it kind of look like a ridiculous amount of sea salt, but it flavors it. I wanted to taste like the ocean and the ocean is pretty salty, depending on where you’re at. So I’m going to leave that. I’m going to add some to this bowl and I chopped it up in small pieces because I want to cook evenly. So what I’m going to do now is I’m going to add the hot water and the Italian woman, and I taught her this and she looked pretty upset with me because for years she had a bucket of cold ice water. She sticks her hands in the ice water and then stick her hands in the—this is boiling water. So she would stick in there and knead it and put her hands back in the cold water, put it back. So then I went and got some gloves and I put them on and she looked to me like, what didn’t I think of that? So now, in goes the hot salty water and I’m going to fill it up until it’s covered. Now, it cooled down considerably because the mozzarella was cold and now the hot water is not that hot anymore, and this is lukewarm right now. It’s barely even hot. So we’re not cooking the mozzarella that much. Well get a bucket. Now the mozzarella is warm but not that hot yet so now we’re going to do it again to bring it up to temp. And you can see it’s starting to cook. See, they all come together now. You see that? Now it’s hot. I mean I’m on fire over here, it hurts. I’m going to take it out of the water and then I’m going to start to knead it just like so. But it’s cooling down, so I need to do this again. Now, I’m able to mold it. I’m going to rub it and get all these lumps out. Basically, that’s it. Now, I’ll just stretch this like so and give it some room on one end and you’re going to see why. This is the experience. I’m going to roll it like so, there. I’m going to start with one. That’s the one, that’s the one I was going to taste first. I’ll follow it down, pinch, pinch just like so. Look I exploded one, and just like that. Male: Does Alex tell me have some of this film with that Rahm Fama: Alright, let’s go to dinner because you’re going to have your opportunity. I’m going to serve this to you at dinner tonight. Male: Nice. Rahm Fama: What I do is I hang it. I don’t refrigerate it. Alice: Okay. Rahm Fama: See because it’s got this beautiful texture and warm. What happens is the fat is heated now. That when the fat gets cold, it’s going to be hard. Right now it’s beautifully soft, so what happens is in the beginning of the day about five o’clock, the chefs will come in here and make the mozzarella. We’ll hang it from the pantry. And then every time there’s an order, they cut it right off the bag and put it on the salad. At the end of the night, they put it in the cooler and then it becomes hard, we set for our pizza. So I’ll put this in the cooler and use this. When I want to chill it, I put it on in there, in this solution. Alright, so you can try this at home.