CheeseForum.org ยป Forum
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
-
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.