Can I make 30 min Mozarella (goat) with citric acid powder tonight (8 pm) and stretch it tomorrow (after refrigeration) around noon??
Thanks folks!
Hi Jazz. Pav's mozzarella (http://wacheese.com/index.php?option=com_content&view=article&id=48:traditional-mozzarella-howto&catid=43:moderate-cook-temp&Itemid=66) recipe mentions putting into a fridge:
QuoteLet curds sit at room temperature for 3-8 hours. You can also put them in the refrigerator, and this takes longer, up to several days. This is useful if you're busy and have no time. The curds keep well. If you want it to go faster, put them back in the pot and put the pot in the sink with hot water to cheddar the curd mass.
It's a cultured mozz recipe (and came out great for me) but I'm not sure the same will apply with acid coagulated. Considering it's a function of time and temperature you may need to bring it back up to temp for a few hours maybe?
Yes. You do not need to set an acid set Mozz out for a few hours. The hot water/whey will get it where it needs to go when stretching.