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How to Make Mozzarella – Mozzarella Cheese Making Demo ctm magazine

Get the full story! Visit http://foodwishes.com to get the ingredients, and watch over 300 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!



  • iloverubberfistdildo on May 26, 2013

    It was when back in the day the Ligurian Sea, Adriatic Sea, Tyrrhenian Sea and the Mediterranean Sea were combined together to form the Imbecilic Ocean. It wasn't long before Snookie split them into four in the event known as The Great Terran STD Scar, and soon after she was shipped to New Jersey.

  • chinimasse on May 29, 2013

    There's another video he has that shows how to make cheese but he says to check the website for the ingredients… i couldn't find it. :/

  • Kat L. on June 5, 2013


  • andrewaway on June 9, 2013


  • Georgia Andrea on June 17, 2013

    i don't know where to find rennet at my place

  • Marios Gregoriou on June 26, 2013

    can i use an acid to coagulate the milk curds if i can't find rennet?

  • ChessKombat on June 30, 2013

    Rennet is easy to find in a grocery store. Look along the bottom shelf where you find the yeast!

  • vadont on July 30, 2013

    i was a little hungry when i was at the beginning now i'm starving =(

  • shyam adhikari on August 7, 2013

    yes , you can add citric acid (lemon) instead of rennet… it works but not as good as rennet

  • RelatedGiraffe on August 17, 2013

    The ocean is WAAY saltier than anything you want to eat. I hope the cheese didn't taste like the ocean.

  • RelatedGiraffe on August 17, 2013

    Will be cheese be very different if you use citric acid instead of rennet, or will it be about the same?

  • warlockig on September 16, 2013

    why didn't he say anything after he tasted it, and then it cut away to the next scene?

  • paroxysms on October 8, 2013

    ooooooooh! I want to try thisi O.O
    What kind of milk should i use??? Buttermilk? Whole milk? Low fat milk?
    And how long is the milk supposed to sit with the rennet in it????

  • Karla Yzabel Raz on October 17, 2013

    yay mozzarella

  • Jmex25 on October 21, 2013

    @3:17 What is Kevin from the office doing back there?

  • Scambrose Launtrellus on August 4, 2014

    This is porn for cheese lovers.

  • Natterjak2012 on November 2, 2014

    Really appreciate this video. Something I'm confused about is whether citric acid is required when making mozarella from milk – anyone know?

  • Pikeman50 on December 27, 2014

    No Whey!

  • Gega93 on March 20, 2015

    Whats the best milk for mozzarella ?

  • Sheena PlanetAdvocate on March 29, 2015

    You want to try? Watch me eat several pieces and I'll serve it to you at dinner.

  • Reece is swag on April 19, 2015

    That is my dad not kidding

  • Brian T on September 30, 2015

    ha this is the dude that was on that meat and potatoes show. don't think the show lasted very long but glad to see he was a solid chef before it.

  • harry786786 on April 3, 2016

    What the fuck is that i don't understand… this not a natural way!

  • Youre TuberMen on April 4, 2016

    Можно перевод, пожалуйста?

  • sail2byzantium on July 8, 2016

    Chef John,

    I can't find this recipe on the Food Wishes website–mozzarella cheese making, with a subject search. (All I find is the fromage blanc from a prior video). Would you be able to provide a direct link? Thanks!

  • Bin Karkuk on July 28, 2016

    The best video I have ever seen so far 🙂

  • Chulala Channel on August 14, 2016

    what's the thing on the bottom of the mozarella at the end of the vid? meat?

  • Claudia Gayle on February 11, 2017

    he sounds like a cartoon character 😊

  • Mark T. on March 7, 2017

    Couldn't find on your website.

  • Limpylegs on July 15, 2017

    Not even Gordon Ramsay is as salty as that cheese.

  • Tesh C on August 17, 2017

    What people do for cheese…

  • Irakli Poop on August 24, 2017

    Have you guys ever tasted georgian cheese called suluguni? It tastes like mozzarella but is harder

  • Rodney Smart on October 8, 2017

    I'm gonna try it with sea water. We got great ocean here in Nor Cal.

  • waehalimoh yusoh on November 3, 2017


  • MrKErocks on March 27, 2018

    Question… does it become stretchier the more it's handled/kneaded?

  • Paul Stastny on May 12, 2018

    That “dinner” was the most bullshit fucking thing😂😂😂

  • Maximianum on June 19, 2018

    Italy has no ocean

  • Resting Bitchface on July 13, 2018

    Too many extra steps, too much contact with plastic. I'll stick with the Old Ways.

  • permeus on November 9, 2018

    It’s just not the same without his voice.

  • Fred Marshall on April 12, 2019

    you did not make mozzarella you only melted prepared curd saorry to be sucgh a pain in the ass but then again the internet is full off gimmicks adeos AMEGO

  • Milton Friedman on August 16, 2019

    So i can make mozzarella out of the crumbly curds i already have just by heating it a lot and kneeding? Help!

  • Stuart Metcalfe on August 19, 2019

    What recipe do you use to make the curds ?

  • Dannie Libby on January 4, 2020


  • Suresh Karia on May 17, 2020

    This video is a gem, thanks

  • Sonia on October 21, 2021

    Justo el vídeo que andaba buscando, me encanta ❤️

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