Did you watch the 1st part ? kzread.info/dash/bejne/fKuTw8pmh7XYcqg.html

@BakeAtHome22

2 жыл бұрын

Yes I watch 1 part but Burrata for me is a mistery! 😍😍😍👏👏 Good job maestro!

@tomastrankunas1764

2 жыл бұрын

Vito, doing these series about cheese making is a very interesting idea. I think you should take this further and show different types of cheeses, such as mascarpone, stracchino etc, you name the others....

@jasdeepsingh192

2 жыл бұрын

Hiiii vito plz share me perfect pizza dough recipi detail for grams plz plz plz

This cheese is different when u dont eat it fresh , so thank u vito we can make it at home by ourselves

@adrianking5661

4 ай бұрын

Whats the difference?

Easy to do with a lot of precise steps...Thanks !

Mmhh Burrata, lovely. Learned a lot, tx. Vito has hands-on mentality, is just trying, not afraid of making mistake. Will always repeat myself: Vito, you make the world a better (pizza) place. THANK YOU MAESTRO from the bottom of my (pizza loving) heart, incredibile! Greetings from Austria / Innsbruck.

Awesome video!! I have eaten (and made) mozzarella, but only tried burrata for the first time yesterday!! I love it, and now want to make my own. This video was a huge help! Thank you, guys!!

It's simple.....but not easy. Excellent video guys!

Like the surprise thanks for the lesson!

I tried to do mozzarella at home from your previous video, it went out really nice although the water was really hot when shaping the mozzarella or my hands were not get used to such high temperature :)

Awesome!!! Such a wonderful video!!! Thank youuuu!!!

Brilliant video thank you so much for sharing this!

Nice. Thanks for this. I use cow rennet which I bought here in my hometown in Spain in the Farmacy to make queso fresco de vacca o de cabra. Thanks again

I really love this channel. Vito, you remind me my good Italian friend, Luca. It’s amazing how similar you sound. Thanks for sharing.

Delicious video. Mouth is watering!😍

Awesome as ever

Grazie tante Vito,è stato un ottimo video.

great informative video! cant wait to try this with fresh toast and caramelized peaches!

Motto buono! Grazia.

Really appreciate the fact that they use vegetable rennet. In India, all brands use vegetable rennet too.

@saisrinivasv.d136

7 ай бұрын

It's microbial rennet

Great video, thanks!!

Вито, понятно что самые вкусные и полезные продукты это натуральные .А тебе привет из России.

This is amazing😮

You can become a professional cheese maker if you follow Stefano's videos. Amazing! Thanks for sharing. Not everybody is willing to give away the recipe.

@coxy623

11 ай бұрын

What are you talking about. There’s 10000 people on KZread alone with recipes. What a weird comment.

Man i love your video big fun from algeria

Great video thanks

Thanks Vito lovely :)

I love it!! Mostly you guys resemble my Dad whose parents were from Petina, Salerno, Campania, Italy.

Bravo!!

Awesome video as usual! Thank you Vito!🍕🧀

Guys you're the best! And funny:)) i’d eat it too right away!

Love burrata, I used to have a boyfriend in Bari the burrata is so good. And look at these Italian guys there are so cute :-) Bravo Stefano

I really enjoyed Part I. Can't wait to watch. My vegetable rennet arrived so I am ready to try the recipe.

@vitoiacopelli

2 жыл бұрын

thank you kevin

Awesome

siete dei matti fantastici,vi chiamerei eroi della pizza della mozzarela e della burrata magari fossi con voi in America penso ma vivo in Grecia. essendo Greco pero' ,e vi rigrazio per il vostro video ''How to make Fresh Burrata cheese at Home/Super easy, e sono anche un acanito mangiatore di pizza e mozzarella .Ormai imparerro' di fare sia mozzarela e burrata e non mi sfuggerete piu',GRAZIE VERAMENTE DI TUTTO.STEFANO CHAITAS

Awesome stuff.. Not sure I can do it at home, but I may try it with vinegar as other videos recommend. One minor thing: you stir the milk (you don't agitate it, ."agitare" is a "false friend": sounds similar but the meaning in Italian and English is actually quite different). Can't wait to try it.

@c.l.8574

11 ай бұрын

Agitate has multiple meanings in English, one of which is "stir or disturb (something, especially a liquid) briskly." It is not a false friend, it is in fact a loan word.

Can’t wait to try it. My dad had this in Italy and he misses it a lot. I told him I can find a way to make it. I found someone who will give me fresh milk from a cow.

Following you from so long I learn so much from you thank you 🙏

I'm 1 minute into the video. It's great already

Amazing...how much rennet do you use?

Whaaaat? My family is from Acquaviva delle Fonti! My father was born and raised there and my sister still lives there. I wonder if Stefano's and my family know each other. lol

1like ❤️always creative god give you health and wellness Thanks for the best chef in the world Thanks for all recipes 🌹🌹😘❤️❤️😘😘🌹👍❤️❤️❤️

Hi Vito😃 greetings from close to your homecountry from Austria 😊 One question: my burrata became too gummy what did I do wrong? I had no white vinegar and so I took white balsamico. And the burrata was more yellow... Was the vinegar the problem or what do I have to care for? Thanks for your help!!

must i boil the milk before starting it?

Can we just use vinegar for milk to cuddle is it necessary to use rennet.

Wow Amazing. Please do Ricotta also

@vitoiacopelli

2 жыл бұрын

It’s on my channel

Vito, can you make video with recipe how to make Vesuvio pizza? I know that there is one video about it but without recipe...

belli ragazzi

Grazie per il video Ce in Italiano?

❤ can I do,it with goats milk ?

In the next video please show us how to makr Mascarpone. This way we can do all from the scratch.

Wow Vito! Love how cheese is made. Plz paste the link for the vegetable rennet

What temperature is the water that is poured into the bowl to warm the milk? I really want to try this method this weekend!

@pascal1981

Жыл бұрын

48

How much time can I save it in the refrigerator?? And how? In water?

We are waiting for the video

That talk was not in Italian! It was Pugliese 😍❤️😍❤️😍 Anyway, great & funny Video

Elinize sağlık 👍Fakat neden Türkce alt yazı koymadınız Olsa çok seviniriz❤Teşeküeler

Can you review frozen pizza from the supermarket

@vitoiacopelli

2 жыл бұрын

yes

@KowboyUSA

2 жыл бұрын

@@vitoiacopelli cool

Thanks Vito. Always a pleasure learning from you. It'd be cool to have the list of ingredients though. Cheers

I wish I could have tried buratta and enjoyed it. It is nice to see how you make it. I used to see the men in Landis pork store in Brooklyn NY make fresh mozzarella . Have fun and success always.

@ferretocious

2 жыл бұрын

Why can't you go buy some and try it? Are you posting from beyond the grave?

I have a question, where can I get non homenized milk, I live in America and it very uncommon here to just get from a store.

how hard is it to get unpasteurized milk in the United States?

Burrraaaatatatatata!

Is it 9% vinegar ?

❤

Can someone tells me what kind of cream is that please 😅

Another "pom pom pom wala"

The recipe is very clear and it seems doable. I have some doubts tho. Is using vinegar a common practice? As long as I know there's definitely no vinegar involved. Whey is used instead to adjust the pH. Why mascarpone instead of cream? In Andria there's no way to find a burrata with mascarpone. I also doubt that such a short amount of time to obtain the curd maximizes the quality of the product. It feels a bit of a shortcut. Nontheless, for a homemade burrata seems sensible. "We grew up in that", dunno in Acquaviva or Torremare if they use vinegar and mascarpone, I would be really surprised

@typower9

Жыл бұрын

I was also surprised they used mascarpone instead of cream.

I missed it

Greetings to Di Stefano from Acquaviva delle fonti. Ue' comm je ch'nenn u munn.

Vito. What's not to like? Ciao franco

Hello, i didin't really get what were the ingrédients beacause im neither english or italian can you write them for me pleasseeee

💖🌷💖🌷💖👍👍

Missing having neighbors with goats. They brought me fresh milk we often made cheese with. Mozzarella is 👌

We know mozzarella but we don't know burrata. What is it? What's it used for?

@venuskoh8269

Жыл бұрын

many uses actually… lots of restaurants serve it as appetizers with tomato salad and toasted bread, or on pizza as well

Is there a recipe here that tells us how much milk, rennet, vinegar to use?

@vitoiacopelli

Жыл бұрын

Yes check out my other video of making fresh mozzarella

If gods made cheese it would be burrata

One of the things I don't really like....I'm gonna wash my hands :( WHAT DOESN'T HE LIKEEE!!! I WANNA KNOOOOOW!!!

For me Vito it’s better if you make videos about pizza ..

@typower9

Жыл бұрын

I don't agree. I love his pizza videos but I also enjoyed watching him here. Also it's nice to see an amateur making the cheese in the video, after watching the pro (Stefano), since it gives encouragement to those watching the video to try it themselves. And finally, I would be happy to see Vito in any setting. His passion, joie de vivre, and beautiful smile are always a pleasure to behold.

Pom Pom Pom

Too bad in Ontario we can’t get non homogenized milk

@typower9

Жыл бұрын

Find a dairy farmer....

It seems delicious, but I love the animals more. He doesn’t want to use the Renet or whatever the name is, so baby cows or calves don’t need to be killed, but as far as I know, the calves are separated from their mothers, so they can get the milk to make cheese. And then male ones are killed for veal, the female ones is left for their milk in at the end of the short life there a killed for meat anyways.. I was Vegetarian and she was discovered what really happens, I became vegan, now I’m a “flexible vegan”.😬 I normally don’t buy things that are not vegan, but if it’s going to be wasted, I eat things that are not vegan.

My name is henry l no how to make burrata l need a job

this is repeat video I guess

@vitoiacopelli

2 жыл бұрын

Nop just the first few minutes then I made the burrata

@altafnazir

2 жыл бұрын

@@vitoiacopelli ohk

Too complicated for me 😢

I’m sorry I can’t deal with his fingers in it

I don't like burrata at all, even if I live in Puglia Valle D'Itria.

NO CALCIUM ? no cultures ? na, it's not cheese, it's curds.

🤢🤢🤢🤢🤢🤢🤢