Gordon introduces Scotland’s first buffalo mozzarella, pairing it with buffalo meat burgers for a standout barbecue.
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gentlemen how are we very morning well this is the first for me I’ve never made a mozzarella ever before so we’re going to heat the milk up to what temperature well we’re going to heat it up to 42° okay and to got an hour then we’re going to add the um cultures straight into the pan into the pan sir pleasee look at that milk look at that yeah the first stage is to heat up the milk and add the cultures this starts the cheese making process just mix in just mix it in um so we take it off the heat leave that to cool down now after an hour the water in the milk called the way separates and is thrown away the curd is left and is melted with boiling water to make mozzarella 4% nothing processed okay good we’re now turning it from CD into mozzarella pour right in quick as you can okay so we’re just mixing it together melting it together push it together that’s what kneading it together that’s it lovely look at that stretch there no no no leave it in again they form it together it’s like a giant piece of jungle check it in there beautiful should make one each need the all the need the corners into the other that’s a b crack on with up for your fingers push it up for your fingers now that’s the way you’ve got it Steve you got it that’s it there we go that’s the first Scottish ball look at that it’s perfectly shiny he’s got a bigger ball he congratulations I have a bigger one but yours is more perfectly round maturity my man maturity Steven are some friends and family over and I’m doing a barbecue to celebrate burgers with buffalo meat and Scotland’s first everever Buffalo mozzarella I can’t wait the perfect burger except this time we’re going to use buffalo meat yeah definitely so far can’t wait mix the Buffalo mins with red onion mustard garlic and a good splash of Worcester sauce and Tabasco you don’t make them too small a p if you m they’ll get they’ll get upset yeah yeah again yours is bigger than mine when the burgers are nearly done I’m going to top them off with mozzarella but first I’m going to use it to make a delicious salad okay here we go that’s beautiful see how wet that is there look melts it’s oozing out of it God it’s so creamy that’s beautiful that I’ve got a really nice feeling about this I think this is going to take off you know just put them on there like that nice and then with a Big Tomato just get it sliced season with salt and pepper whole new extra virgin olive oil we got to color the olive oil now when it hits the mozzarella it’s extraordinary and I’m just going to chop the puzzle and then just sprinkle that over there and then finally lemon juice just brings it together this is the bit I’ve been waiting for I swear to God right have a little taste oh my god oh that’s bloody tasty it’s good well done well done hey can I have a percentage of this please that is delicious this is fantastic absolutely I’m speechless to be honest pressure’s on now pressure’s on now here G here we go right who’ like a burger don’t be Shar do not be sharp hold it with both hands look at that and the trims the mozzarella on top as well beautifully melted what do you think guys little announ to first ever yeah Scottish Buffalo mozzarella well done buddy yes Cheers Cheers Cheers Cheers Cheers friends cheers family unfortunately my hands still smell as [ __ ] sorry oh no sorry