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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Pasta Filata (Pulled Curd) => Topic started by: felku on July 03, 2015, 06:04:10 AM

Title: Another mozzarella attempt
Post by: felku on July 03, 2015, 06:04:10 AM
 After a few failures I decide to try the hybrid method that appears in the Caldwell's book. Everything went fine , I got the curd to stretch and everything seems to be fine. I was able to make a few good looking mozzarella balls. I tried to use the mozzarella today on a pizza and although it did melt, there wasnt any stretch and the look was like mozzarella mush after a few minutes. Any idea why this could happen.
Title: Re: Another mozzarella attempt
Post by: awakephd on July 04, 2015, 07:16:45 PM
Did you salt the curds? If not, it may have continued to acidify, past the point where it melts/stretches.
Title: Re: Another mozzarella attempt
Post by: felku on July 05, 2015, 02:50:46 AM
Yes, I salted the curds this why I was so surprised.
Title: Re: Another mozzarella attempt
Post by: John@PC on July 05, 2015, 10:13:38 PM
Come to think of it the successful mozz's I've made did melt and tasted great but didn't have a lot of "legs" though.   Next time will test for a "melt-stretch".