Making Fresh Mozzarella with Brad and Cody

In this video, the hosts demonstrate how to make fresh mozzarella cheese. They begin by explaining the science behind cheese, including fermentation and coagulation. The process involves heating milk, adding kefir for acidification, and using rennet to coagulate the milk into curds. An alternative method using lemon juice is also explored. The video concludes with the final steps of forming mozzarella balls and tasting the results, highlighting the differences between the two methods.

What is the primary ingredient in cheese according to Cody?

• Yeast and hops

• Fermented and coagulated milk

• Sugary tea

• Fermented vegetables

Which book is mentioned as a source for learning the cheese-making technique?

• The Art of Natural Cheese-Making

• Mastering Cheese

• Cheese for Dummies

• The Science of Cheese

What is the purpose of adding kefir grains to the milk?

• To sweeten the milk

• To thicken the milk

• To color the milk

• To acidify the milk

What was the main indicator that the kefir was active and working?

• The milk became fizzy

• The milk turned pink

• The milk thickened

• The milk separated into layers

What enzyme is mentioned as being used to coagulate milk in traditional cheese-making?

• Amylase

• Rennet

• Lactase

• Pepsin

What is the purpose of cutting the curds in a checkerboard pattern?

• To help the curds ferment evenly

• To make the cheese taste better

• To ensure even coagulation and easier stirring

• To increase the surface area for drying

What is the ideal texture of the curds before forming them into mozzarella, as described in the video?

• Like a hard-boiled egg

• Like scrambled eggs

• Like an over medium poached egg

• Like an over easy egg

What is the key difference between the traditional and quicker method of making mozzarella mentioned in the video?

• The temperature of the milk

• The type of milk used

• The acidifying agent used

• The type of cheese produced

What was the final pH level aimed for in the cheese-making process?

• 4.0 to 4.5

• 6.5 to 7.0

• 5.2 to 5.4

• 3.5 to 3.8

What was the reaction of the hosts after tasting the cheese made with the quicker method?

• They found it too sour

• They were disappointed with the texture

• They were surprised by its creaminess

• They thought it tasted like milk and lemon