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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
Preparing the Milk
To Pasteurise or not to Pasteurise
Heating and Acidifying the Milk (2:01)
Adding Rennet (1:49)
Cutting the Curds (2:50)
Stretching and Shaping
Draining the Curds
Stretching the Curds (3:00)
Shaping the Mozzarella Balls (2:56)
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
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To Pasteurise or not to Pasteurise
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