hi guys
I have been working on mozzeralla cheese as for pizza cheese since about one year,experimenting many kinds of methods or recipes(using starter culture)
with regard to low moisture of Mozzeralla cheese needed for pizza,the yield of this cheese per 1 kilo of raw cow milk with 3% fat is about 100 gr ,whereas from this amount of milk, I make about 124 gr fresh mozzeralla.
As i am going to sell my homemade mozzarella cheese (good for pizza),for sure this yield would be low ,so would u let me know the best and exact yield of best mozzarella cheese for pizza per 1 kilo cow milk of 3%fat.
thanks a lot