I Got Schooled By Italian Mozzarella Masters...
3,432
by Super User, 6 years ago
Artisans curdle the milk by introducing natural whey from previous batch. Curds are matured and acidified naturally. Then Spinning "Pasta filata"...
Pre-order my CookBook http://smarturl.it/frenchguycooking
Support my work on : https://www.patreon.com/frenchguycooking
Cheese cloth : https://amzn.to/2Ibm3CW
Animal Rennet : https://amzn.to/2wAB8Z5
Vegetable rennet : https://amzn.to/2wAgvwf
This episode is part of my new mozzarella series produced by Eva Zadeh from Next Originals ( http://www.next-originals.com ) in co-production with BonnePioche Télévision. ( http://www.bonnepioche.fr/en )
Submit subtitles here : http://www.youtube.com/timedtext_cs_panel?tab=2&c=UCPzFLpOblZEaIx2lpym1l1A
Music by https://soundcloud.com/juncherre-beatz/more-love
and by Epidemic sound : https://goo.gl/NzwgrZ
Piano song : Contemporary Confusion 2 by Peter Sandberg
Merch ! Get posters and t-shirts : http://www.dftba.com/frenchguycooking
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I am making an cookbook ! if you are interested, drop me a line there : http://www.frenchguycooking.com/the-cookbook-project
Salut,
Alex
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Super User uploaded a new media, I Got Schooled By Italian Mozzarella Masters...
6 years ago