Prerequisites | Cornish Mozzarella Company

Autoplay
Autocomplete

Previous Lesson Complete and Continue

Making Mozzarella

Introduction

Overview of Making Mozzarella (1:00)
The history of Mozzarella (1:24)
Prerequisites
Importance of Using Fresh Milk

Equipment and Ingredients

Required Equipment (4:07)
Other Ingredients (2:10)
Types of Milk suitable for Mozzarella (1:22)

Preparing the Milk

To Pasteurise or not to Pasteurise (1:20)
Heating and Acidifying the Milk (4:24)
Adding Rennet (1:57)
Cutting the Curds (3:21)

Stretching and Shaping

Draining the Curds (4:15)
Stretching the Curds (2:34)
Shaping the Mozzarella Balls (3:00)

Storage and Usage

Proper Storage Techniques
Using Mozzarella in Recipes

Troubleshooting

Common Issues and Solutions

Conclusion

Recap and Final Thoughts (1:26)
Next Steps for Mastering Mozzarella making

Teach online with

Prerequisites

Lesson content locked

If you're already enrolled, you'll need to login.

Enroll in Course to Unlock