Author Topic: Cheese Balls  (Read 1084 times)

Offline John (CH)

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Cheese Balls
« on: January 01, 2009, 05:27:16 PM »
My Dad emailed me this link on Mozzarella Cheese Balls Restaurants.


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Offline Tea

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Re: Cheese Balls
« Reply #1 on: January 01, 2009, 06:21:02 PM »
Oh CH these look delectable.  Going to have a much better read of that later.
Thank your father for the link.
« Last Edit: January 03, 2009, 02:26:31 PM by Tea »

Offline Tea

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Re: Cheese Balls
« Reply #2 on: January 03, 2009, 02:45:29 PM »
This site by chance answers a couple of questions that I had.  One being how much the curd should be played with, and two about the butter milk.  Sometime I nail the mozz/provolone just right, with no buttermilk lost, but yesterday I did something wrong and lost the buttermilk.  I think I have worked out where I went wrong, and I am learning to "read" the curd much better.
Also they state that the water that it is immersed in also makes a difference to the final flavour.
So lots to work on here and experiement with.

Offline Cartierusm

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Re: Cheese Balls
« Reply #3 on: January 09, 2009, 03:05:03 AM »
Tea, did you mean lose the "butterfat" or did you mean buttermilk, if you meant buttermilk can you explain. Thanks.
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Offline Tea

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Re: Cheese Balls
« Reply #4 on: January 10, 2009, 02:15:38 PM »
Sorry Carter, my bad.  I meant butterfat.


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