How to make Delicious Scamorza in Your Own Kitchen! With Taste Test.

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How to make Delicious Scamorza in Your Own Kitchen! With Taste Test.

Рет қаралды 13,726

10 ай бұрын

Scamorza is a short-aged Mozzarella that is matured for 2 weeks before devouring. Nice and easy cow's milk pasta filata cheese. It can be cold-smoked for an alternative flavour.
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Пікірлер: 54

@dxdraiba7604 9 ай бұрын

I came here from the guy talking about finding you down a youtube rabbit hole...and i have to say you sound exactly like i imagined lol

@MikaTheKittyCat 9 ай бұрын

Same lol

@fish2468 9 ай бұрын

same

@balazsdusek 9 ай бұрын

came here from a repost of that post as a meme

@mckaymusicTV 9 ай бұрын

Hahahaha same here. Hello fellow meme enjoyers

@deleeuw8190 9 ай бұрын

Came from IFunny whuddup

@gregvaughntx 10 ай бұрын

I've never heard of Scamorza before, but it sounds delicious! I do particularly like seeing recipes that don't require a cheese cave for aging. I want to be able to have several recipes to try before deciding to invest in one. I do already smoke meats and (commercially purchased) cheeses, so Scamorza goes on my beginning list to try.

@GavinWebber 10 ай бұрын

Hope you enjoy

@fxdelusions77 10 ай бұрын

I can watch you for hours on end. Very informative, with some information on the cheese being. Love the work that you do 🙏

@GavinWebber 10 ай бұрын

I appreciate that!

@tatianacarvalho7386 10 ай бұрын

Here in Brazil is known as queijo cabacinha. Thank you for this new video

@GavinWebber 10 ай бұрын

My pleasure 😊

@FerdinandFake 10 ай бұрын

Love this stuff, i thought it was always smoked but your air cured pieces look pristine.

@dc-k4868 9 ай бұрын

Mine's now a week old, I smoked it for a bit of extra flavour and happy to report it tastes great and melts really well on a bagel! Will definitely make again, thanks Gavin

@GavinWebber 9 ай бұрын

Thanks for sharing!

@dc-k4868 9 ай бұрын

Great video as always, thanks Gavin! Made mine yesterday, hung up overnight and they are now hanging in a smoke filled steamer! Looking forward to trying these.

@GavinWebber 9 ай бұрын

Good stuff!

@poriotb8017 5 ай бұрын

It would be interesting to see how to make georgian sulguni, it can be braided sulguni, or gust one big piece, but I'm not sure if it's same way to cook it..

@CookinWithSquirrl 10 ай бұрын

Have you tried the smoked version? It is fantastic. Nice job on this, sir.

@iamcoolalot 10 ай бұрын

thanks for the tutorial, gav!

@aaronmccray2534 10 ай бұрын

Awesome Gavin. I’m going to try this soon! A bit intimidated by stretching but will give it a go.

@GavinWebber 10 ай бұрын

You can do it!

@alfianfahmi5430 8 ай бұрын

Is this the precursor of industrial dried mozzarellas that were made from cheese factories?

@GavinWebber 8 ай бұрын

Possibly

@azrobbins01 10 ай бұрын

I am curious about the gloves that you use. Every pair of gloves I have seen have a bad taste if you were to just put a finger of the glove in your mouth. So doesn't that bad taste run into the cheese, or are your gloves flavorless?

@GavinWebber 10 ай бұрын

Flavourless

@dwanseicheine7409 9 ай бұрын

Have you used vegetable renett? How does it stand up compared to real animal rennet. Pardon my ignorance Gavin; it's just that I have to be very careful with my budget. Thank you in advance! Sincerely, Fritz

@jimduffy9773 10 ай бұрын

I will try this one! I have been hesitant to do the pasta filiatas.

@GavinWebber 10 ай бұрын

You should!

@curdnerd 10 ай бұрын

Would you ever add some lipase, to help add that little something extra?

@GavinWebber 10 ай бұрын

Possibly, but we just ate the second one and it was even more flavourful

@lucidinsomniac12 8 ай бұрын

Great video! Question though can you let them hang for longer than two weeks? I made a batch recently and want to save them for a holiday spread? Should i just transfer them to the fridge at this point?

@GavinWebber 8 ай бұрын

Yes, or otherwise they will dry out too much.

@merindymorgenson3184 9 ай бұрын

This looks like it might make a nice change from mozzarella. Where do you find your brining bucket with the little plastic bit to keep the cheese submerged?

@LC-hf3rk 10 ай бұрын

That is what we would get from Italian dairy farmers except they called it provolone!

@kingdarkem 10 ай бұрын

Mmm should try cold smoking over hay ;)

@Thetimecapsuletx 10 ай бұрын

Really interesting but 18 hour process? How can one make dinner? 😂 I bet this is delish! I thought those cheeses were in balloons.

@azrobbins01 10 ай бұрын

I would guess it takes about 2-3 hrs of actual work, and the rest is just waiting and checking on it occasionally.

@turuanu 10 ай бұрын

It's pronounced "scamortsa", if you care, and if you can smoke it, you should try it!

@turuanu 10 ай бұрын

Scamorza affumicata, if you want to research it.

@boaxite 10 ай бұрын

Please share a video how to make sour cream .

@jennifersweet3458 10 ай бұрын

I have a milk goat which is where I’m getting all the milk I’m using for my cheese making. QQQ Do I need to change anything in the recipe since most of them are using cows milk? It’s raw milk.

@redbeard36 9 ай бұрын

They look like Truck Nutz.🤣🤣

@davidbidwell250 10 ай бұрын

Gavin, I love watching your videos and have a question about this cheese recipe. You said to use unhomogenized, pasteurized milk which seems hard to find here in California. Can you substitute homogenized, pasteurized milk and maybe add in heavy cream to make up for it? Thanks so much.

@GavinWebber 10 ай бұрын

Yes you can! If using standardized milk (3.4% fat), you could add about 75ml (2.5 fl oz) of cream to get the same result.

@pticurina 10 ай бұрын

Hi Gavin, got one question for you! I have access to fresh milk (streight from a cow) so should i boil it first before making cheese? Thanks, keep up the good work!

@GavinWebber 10 ай бұрын

Never boil the milk as it won't set a curd. Use this method instead; kzfaq.info/get/bejne/gNOUi92hqt65pqM.html

@FullSpeed_only 10 ай бұрын

As I’m no Defender of traditional Ways there is a stupid Question: Can cool Brine directly be used to cool and salt? Would be one Step less.

@GavinWebber 10 ай бұрын

I thought of that, but the hot cheese would absorb too much salt as brining is usually done at room temperature and the centre of the cheese wouldn't cool down enough.