Author Topic: Another mozzarella attempt  (Read 83 times)

Offline felku

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Another mozzarella attempt
« on: July 03, 2015, 01:04:10 AM »
 After a few failures I decide to try the hybrid method that appears in the Caldwell's book. Everything went fine , I got the curd to stretch and everything seems to be fine. I was able to make a few good looking mozzarella balls. I tried to use the mozzarella today on a pizza and although it did melt, there wasnt any stretch and the look was like mozzarella mush after a few minutes. Any idea why this could happen.

Offline awakephd

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Re: Another mozzarella attempt
« Reply #1 on: Yesterday at 02:16:45 PM »
Did you salt the curds? If not, it may have continued to acidify, past the point where it melts/stretches.
-- Andy

Offline felku

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Re: Another mozzarella attempt
« Reply #2 on: Yesterday at 09:50:46 PM »
Yes, I salted the curds this why I was so surprised.

Online John@PC

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Re: Another mozzarella attempt
« Reply #3 on: Today at 05:13:38 PM »
Come to think of it the successful mozz's I've made did melt and tasted great but didn't have a lot of "legs" though.   Next time will test for a "melt-stretch".