I Got Schooled By Italian Mozzarella Masters...
by Super User, 11 months ago
Artisans curdle the milk by introducing natural whey from previous batch. Curds are matured and acidified naturally. Then Spinning "Pasta filata"...
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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 )
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