Making the Most Delicious Mozzerella & Farmhouse Cheddar скачать в хорошем качестве

Making the Most Delicious Mozzerella & Farmhouse Cheddar

Get your ingredients and cheesemaking tools and let's make farmhouse cheddar cheese and traditional Italian Mozzarella. I'll show you each step! Timestamps are approximate. 00:00 Introduction to Cheese Making: Farmhouse Cheddar and Mozzarella 00:31 Skimming Milk for Butter and Cheese Production 03:22 Ingredients for Farmhouse Cheddar: Cultures, Rennet, and Optional Additives 05:55 Traditional Italian Mozzarella: Cultures, Lipase, and Calcium Chloride 08:47 Essential Equipment: Heavy-Duty Gloves for Mozzarella Stretching 10:20 Preparing Milk and Cream: Heating and Separating for Cheese Making 11:27 Cream Quantity and Ripening Process for Butter Making 12:15 Artisan Cheese Making at Home: Book and Recipe Reference 13:22 Preparing and Wrapping Brie Cheese with Cheese Paper 17:48 Heating Milk, Adding Cultures, and Initial Steps in Cheese Making 20:17 Inoculating Milk with Cultures and Lipase for Flavor Development 25:00 Adding Rennet to Milk: Coagulation Process for Cheddar and Mozzarella 28:53 Curd Cutting and Letting Curds Heal 35:40 Temperature Control for Stirring Curds: Cheddar and Mozzarella 40:11 Draining Whey and Molding Cheddar Curds 44:55 Pressing Farmhouse Cheddar 46:14 Draining Mozzarella Curds and Preparing for Hot Water Bath 51:04 Flipping Farmhouse Cheddar and Adjusting Pressure 52:45 Flipping Mozzarella and Draining Whey 55:16 Cubing Mozzarella Curds and Preparing for Tempering 57:12 Stretching and Shaping Mozzarella: Tempering, Kneading, and Forming Balls 01:02:31 Measuring and Weighing Mozzarella Balls: Final Product Assessment