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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Pasta Filata (Pulled Curd) => Topic started by: Cheese Head on January 01, 2009, 11:27:16 PM

Title: Cheese Balls
Post by: Cheese Head on January 01, 2009, 11:27:16 PM

My Dad emailed me this link on Mozzarella Cheese Balls Restaurants (http://www.theatlantic.com/doc/200812/mozzarella?ca=nANPPRydh6%2Fte0%2FbF1GeJ%2FzmWeHr0xTZLmYiNRwE6Rg%3D).

Title: Re: Cheese Balls
Post by: Tea on January 02, 2009, 12:21:02 AM

Oh CH these look delectable.  Going to have a much better read of that later.
Thank your father for the link.

Title: Re: Cheese Balls
Post by: Tea on January 03, 2009, 08:45:29 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.

Title: Re: Cheese Balls
Post by: Cartierusm on January 09, 2009, 09:05:03 AM

Tea, did you mean lose the "butterfat" or did you mean buttermilk, if you meant buttermilk can you explain. Thanks.

Title: Re: Cheese Balls
Post by: Tea on January 10, 2009, 08:15:38 PM

Sorry Carter, my bad.  I meant butterfat.