I Got Schooled By Italian Mozzarella Masters...
by Super User, 4 years 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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