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How to make Homemade Mozzarella Cheese | Anthony Agostino Makes Fresh Mozzarella Cheese

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How to make Homemade Mozzarella Cheese | Anthony Agostino Makes Fresh Mozzarella Cheese



Anthony Agostino demonstrates how to make mozzarella cheese at home.

how to make fresh mozzarella cheese
homemade mozzarella cheese
Italian cheese
Italian cooking
how to make mozzarella cheese
making cheese at home
mozzarella cheese recipe

Agostino Italian Specialties & Catering Manasquan NJ

http://www.agostinoscafe.com

• Homemade Fresh Mozzarella Daily
• Imported Meats & Cheeses
• Full Line of Boars Head Products
• Home Made Italian Specialties Daily
• Home Made Hot & Sweet Italian Sausage
• Fresh Italian Bread Delivered Daily From NY

Manasquan NJ
Get fresh homemade Mozzarella cheese at the Jersey Shore

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27 Comments

27 Comments

  1. bashfulbrother

    November 6, 2017 at 12:33 am

    Mr. Agostino, don't know if you'll read this, but you are an artist. It was a privilege watching you create. Thank you.

  2. Watch Learn Eat

    November 6, 2017 at 12:33 am

    Anthony has the best mozzarella cheese! We will be using it in one of our upcoming video recipes…stay tuned…check out our channel by clicking our picture to the left!

  3. frank agovino

    November 6, 2017 at 12:33 am

    where did you get the cutter from thank you.

  4. Paan Wu Dong

    November 6, 2017 at 12:33 am

    What is the salt water brine temperature and solution ration?
    Thanks, looks like you've done a few of those. lol
    Any tips on buying curd for the non bulk consumer?

  5. Lisa Coody

    November 6, 2017 at 12:33 am

    Fascinating! Thanks for the demonstration. I wish I lived nearby so I could taste some of the cheese – it looks amazing!

  6. pete morris

    November 6, 2017 at 12:33 am

    Come vist us at agostinoscafedotcom for all your mozzarella making supplies and our Italian specialties

  7. Paula Anders

    November 6, 2017 at 12:33 am

    I planning on tying my hand at making my own mozzarella tomorrow, you may not get this in time for that, but I would like to know what the ratio of salt to water is for the brine and at what temp is it as well?.. thanks for your help

  8. GreeneSites

    November 6, 2017 at 12:33 am

    excellent job! Here is a chef that knows what he is doing. I bet his food is delicious.

  9. UltraSpyder123

    November 6, 2017 at 12:33 am

    They are in 1311 Third Avenue Spring Lake New Jersey, 07762 it shows at the end of the video.

  10. hokanut

    November 6, 2017 at 12:33 am

    Bravissimo !!! OMG, what am I saying, I'm Swedish. You definately have influance.

  11. Darren Smith

    November 6, 2017 at 12:33 am

    Amazing how he keeps his watch clean…

  12. speedgazelle

    November 6, 2017 at 12:33 am

    at all possible to give the exact measurements for each item?

  13. sofia bella

    November 6, 2017 at 12:33 am

    Anthony that looks delish..Thank you I am going to make this…my hubby is Italian and I'm Greek so I love to cook..Happy New Year to you and your family…

  14. Kristine Scharpe

    November 6, 2017 at 12:33 am

    I have a question Anthony. I can get unlimited cream and I tried to make it with the cream and it just thickened it to a pudding consistency. I am using the measurements to make mozzarella with whole milk what can I do because of the heaviness of the cream to turn it into mozzarella

  15. greenpeach20

    November 6, 2017 at 12:33 am

    Funny that one of the tastiest cheeses is also one of the easiest to make.

  16. roccorostagno

    November 6, 2017 at 12:33 am

    any1 kno where these guys r at in jersey?

  17. K Ken

    November 6, 2017 at 12:33 am

    Anyone know where we can buy that stailness steel "Chitarra"?

  18. K Ken

    November 6, 2017 at 12:33 am

    Where can we buy that Guitare which you are using to cut the curd?? Love to get one but the only ones I have found are of wood and mostly for pasta making.

  19. argonian bilbo

    November 6, 2017 at 12:33 am

    how do you make the curd?

  20. MACK D

    November 6, 2017 at 12:33 am

    mmmmmm I love mozza!!!! This guy is good! Just another reason why the best mozz comes from Jersey! Not to mention tomatoes!!!

  21. plukap

    November 6, 2017 at 12:33 am

    no mustache? What sorcery is this ?

  22. Berni Mirasol

    November 6, 2017 at 12:33 am

    you're an expert. hats off! not to mention handsome…

  23. David Abdo

    November 6, 2017 at 12:33 am

    That was great and very precise. Keep up the great work!

  24. Chata27mu

    November 6, 2017 at 12:33 am

    I really need to find me an italian guy!!

  25. Clive O Hagan

    November 6, 2017 at 12:33 am

    I will deffo be coming to this restaurant next time I am in New Jersey, looks great, well done.

  26. Rehan Ahmad

    November 6, 2017 at 12:33 am

    next time take ur watch off i dont want u to damage it

  27. Tommy Rad

    November 6, 2017 at 12:33 am

    Excellent method. Thanks. And thanks for not calling it 'motts-a-rella'. Leave it to the East Coast to do food right. West coast is a desert when it comes to food done right. I have to import all my deli foods from back east. I guess I should move…. 🙂 I dig the Sinatra in the background.

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