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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Pasta Filata (Pulled Curd)
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Overnight acidification
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Topic: Overnight acidification (Read 2126 times)
cmharris6002
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Overnight acidification
«
on:
September 29, 2009, 01:22:09 AM »
I got a late start on my mozz today. Can I wait to stretch it until the morning? Should I refrigerate it to leave it at room temp?
Thanks!
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DeejayDebi
Old Cheese
Location: Connecticut
Posts: 5,820
Cheeses: 106
Re: Overnight acidification
«
Reply #1 on:
September 29, 2009, 01:49:51 AM »
Yes as long as you have it in a sort of solid form. Get it to the point of stretching - drain it in cheese cloth then wrap it plastic wrap or a sealed container. Don't leave it in the whey.
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cmharris6002
Guest
Re: Overnight acidification
«
Reply #2 on:
September 29, 2009, 01:55:31 AM »
Ok, great!!
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DeejayDebi
Old Cheese
Location: Connecticut
Posts: 5,820
Cheeses: 106
Re: Overnight acidification
«
Reply #3 on:
September 29, 2009, 01:58:21 AM »
Keep in mind it will be ice cold in the morning be patient with it!
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cmharris6002
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Re: Overnight acidification
«
Reply #4 on:
September 29, 2009, 02:17:07 AM »
Do I need to warm it slowly at room temp for a few hours?
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DeejayDebi
Old Cheese
Location: Connecticut
Posts: 5,820
Cheeses: 106
Re: Overnight acidification
«
Reply #5 on:
September 29, 2009, 02:22:35 AM »
Not really just remember it will not get hot instantly. The middle will take awhile.
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
RENNET COAGULATED - Pasta Filata (Pulled Curd)
»
Overnight acidification