CheeseForum.org ยป Forum
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Pasta Filata (Pulled Curd) => Topic started by: Tiffany on August 11, 2012, 05:10:31 PM
-
Hey all.. I have finally mastered mozzarella or so I thought. I like to wrap it but always gets slimmy. I watched a few you tube videos with chefs that really seem to have it going on, and most wrap in plastic wrap. 3 wraps, twist ends and tuck. WONDERFUL works good.. BUT I still have a slimmy coating on the cheese. Not a spoiled slimy but a too much moisture slimmy. am I not getting out enough whey during the draining process ya think. I am experimenting today with cheese curd. so I made a 3 gallon batch of mozzarella curd, and instead of turning it right away, I have it in a draining bag. I did notice all the chefs were using CURD bought from cheese stores, which appeared much dryer. so thought MAYBE that is it. I do a saturated brine soak for 10-15 mins to sear, wondering if that is still pulling the liquid out even after wrapping. sorry for all the questions. well im off have a 3 gallon batch of Montasio in the sink about to be cut.
thanks for the help
Tiffany