WATCH IN HD! ***IMPORTANT NOTE: Some sections of this video are sped up due to time restrictions. They are sped up between 150 - 200%.*** In the following video you will see us making American-Style Mozzarella Cheese. American-Style means that it is the version of mozzarella most of us consider to be "pizza cheese," although it is much fresher and tastier! In addition to making a normal pot of mozzarella cheese we are going to do a transglutaminase experiment with cheese and the Activa YG for dairy applications. We are running side-by-side the exact same setup for making mozzarella cheese, although the red pot will also contain some transglutaminase. Based on my research I found that transglutaminase supposedly increases the yield of cheese being made. Note in the cheese recipe below I make notes, especially at the end, about the addition of the transglutaminase. Please disregard that if you are just making mozzarella cheese. Recipe: Homemade American-Style Mozzarella Cheese *NOTE: See addition to this recipe at the end. For research purposes this whole recipe will be doubled and ran side-by-side and therefore each thing on this list is needed in duplicate.* Ingredients: 1 gallon whole milk (raw preferred, but store bought okay -- see note on calcium chloride) 1 ½ teaspoons citric acid, dissolved in ¼ cup cool filtered water ½ teaspoon calcium chloride (if milk is store bought), dissolved in ¼ cup cool filtered water ½ tablet Junket Rennet tablet suspended in ¼ cup cool ...
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