Hi guys..been wanting to ask this..but how can i make soft mozz?
Mine always end up semi firm ...
Is there a full recipe to make soft mozz?
All I see are semi firm ...not like the mozzarella in deli stores
I don't have a lot of experience with mozzarella, only a couple of batches. But I think I recall reading that the more aggressively you stretch and knead it, the more fat and whey it will loose and the tougher it will be. I would guess that minimal stretching before shaping into balls would result in a softer, more tender mozza.
Quote from: tashad on November 23, 2016, 05:03:31 PM
I don't have a lot of experience with mozzarella, only a couple of batches. But I think I recall reading that the more aggressively you stretch and knead it, the more fat and whey it will loose and the tougher it will be. I would guess that minimal stretching before shaping into balls would result in a softer, more tender mozza.
I see :) well that's a revelation for me.. thx love
imma try it again
Yes I agree with Tashad, also no kneading. It turns the mozz rubbery ang hard.
Yes I agree with above , there is a few videos on YouTube showing how carefully they add the hot water and how carefully they stretch . One of the guys is teaching at a store or some such so he is doing a good job of explaining everything . Also how much moisture you retain in the curd before drain will effect the cheese also .
https://m.youtube.com/watch?v=6r7p25YJQk0
https://m.youtube.com/watch?v=FYYss0tbFZs