Mozzerella #4

[John@PC]

After 3 earlier attempts I finally got a good stretch and some really good Mozz ;D.  What I learned was it doesn't take a lot of work but does takes patience to make a pulled curd cheese.  I've used pH targets before with only fair results and this one was done using the stretch-test periodically and waiting... and waiting.  Even though the curd was kept at 100F during acidification it still took 4.5 hrs. to get a good stretch.  I used Pav's recipe and liked his rather laid-back approach to the stirring regime.  Pav's recipe is here.   I've included the make log and pictures as attachments, but did insert a few selected pictures.  For awhile I've been using a 8" deep full-size for all my makes, be they 1 or 6 gal.  For this mozzerella the big pan worked good because I'm able to tilt the pan to drain the curd slab while keeping it warm.

[awakephd]

Okay, that last picture is just showing off!

AC4U!

[steffb503]

Yes I want that!
One day I will achieve it. But with goat milk.

[ArnaudForestier]

Mozzchallah!   ;D

[H-K-J]

Okay, that last picture is just showing off!

AC4U!

I agree with that ;D
yet I to believe you deserve a cheese

[awakephd]

Looking again closely at that picture, is there a subtle message being sent: this only happens once in a blue moon?

:)

[Spoons]

Can a man compliment another man's braid?  ;)

Nice cheese, John! great job with the stretching! Looks great! I use Pav's recipe too. I like it very much.

A cheese for you  :D

[John@PC]

Looking again closely at that picture, is there a subtle message being sent: this only happens once in a blue moon?

:)

I'm busted!  Actually, I was saving a Rounder Blue Moon to do my first Ouleoat but for some reason it disappeared from my fridge before I could make it ::).  Thanks for the cheeses all.  FYI Mozz 4 has died and gone to manicotti heaven along with a recent ricotta, a year+ old Parmesan. and one other from the back of the cave.