RENNET COAGULATED - Pasta Filata (Pulled Curd)

thermo or meso cultures?

Started by klschnepp

Replies: 2
Views: 2,464

July 26, 2013, 03:18:55 PM
by klschnepp

To use starter culture, or not to use starter culture?

Started by cheesebrough

Replies: 1
Views: 2,095

October 04, 2015, 04:21:18 PM
by Sweet Leaves Farm

Tom's Cheese #4 -- 30-minute Raw Cow's Milk Mozzarella

Started by Tom Turophile

Replies: 3
Views: 2,158

April 12, 2010, 09:42:47 PM
by MrsKK

Trad. Mozz/Provolone FrankenCheese

Started by cheesehead94

Replies: 6
Views: 3,206

December 07, 2018, 03:24:54 PM
by feather

Traditional Mozzarella again, with questions

Started by scasnerkay

Replies: 5
Views: 7,962

November 17, 2012, 06:54:55 AM
by marydairy

Traditional mozzarella problem with PH

Started by arie_pk

Replies: 1
Views: 5,220

May 01, 2023, 04:32:39 AM
by gadjahberlari

Traditional Mozzarella, pH drop

Started by Lennie

Pages1 2 3

Replies: 30
Views: 15,044

May 10, 2010, 04:41:53 PM
by linuxboy

Tried MrsKK's mozz, possible fail

Started by Saltysteele

Replies: 7
Views: 3,093

September 21, 2011, 10:26:46 PM
by RenaissanceM

Trouble in Paradise

Started by Boofer

Replies: 6
Views: 2,498

March 04, 2010, 12:08:57 AM
by Boofer

Two day Mozzarella

Started by MrsKK

Pages1 2 3 ... 6

Replies: 79
Views: 33,829

June 15, 2016, 03:57:55 PM
by MrsKK

use of an acid titration kit in tradtional mozzarella?

Started by mamanaturale

Replies: 2
Views: 2,561

December 31, 2009, 05:44:44 AM
by linuxboy

using Lactic acid or Acetic acid in place of Citric Acid for Mozzarella

Started by shotbyasavage

Replies: 1
Views: 1,587

January 03, 2017, 04:19:25 PM
by MrsKK

Video(s): Making Caciocavallo Formaggio

Started by Cheese Head

Replies: 0
Views: 3,992

March 10, 2009, 10:07:37 AM
by Cheese Head

Video(s): Making Provolone Formaggio

Started by Cheese Head

Replies: 3
Views: 3,606

September 15, 2010, 06:33:39 PM
by Brentsbox

Vinegar vs Citric Acid in Mozzarella

Started by ElJardinOmetepe

Replies: 1
Views: 3,380

March 09, 2014, 04:05:54 PM
by linuxboy

We should just quit with the mozzarella.

Started by vogironface

Pages1 2

Replies: 27
Views: 11,540

April 19, 2011, 12:20:31 AM
by Queixo

What could it be? Small "rips" or "tears" in Mozz when pulling long.

Started by mhill

Replies: 2
Views: 2,082

December 21, 2010, 05:37:13 PM
by mhill

When doing a stretch-test, should you toss the fail-tested curds or return them?

Started by Dolmetscher007

Replies: 1
Views: 1,833

August 10, 2019, 04:44:56 PM
by River Bottom Farm

When life gives you lemons... make mozzarella?

Started by minkcar

Replies: 2
Views: 1,562

January 16, 2017, 09:08:09 PM
by minkcar

When to use raw milk...

Started by cheesie

Replies: 7
Views: 3,091

January 06, 2011, 08:52:47 PM
by MrsKK