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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Pasta Filata (Pulled Curd) => Topic started by: lycoperdon on July 04, 2012, 03:45:56 PM

Title: Difference between low moisture on regular moisture mozz
Post by: lycoperdon on July 04, 2012, 03:45:56 PM

Hi,

I'm interested in the different steps you'd take to get a low moisture vs. regular moisture mozz recipe and why those steps make a difference.

Thanks.