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Title: Any use for pasta filata curds that won't stretch?
Post by: theparls on June 13, 2020, 12:46:15 AM

I had to make a quick run to the high school for my teen and (best guess) missed my acidity window on the asadero I was making. Curds will neither mat nor stretch. Is there any way to repurpose them? Or do I just sigh and throw it all out? And this makes me seriously consider a pH meter. Any suggestions?

Title: Re: Any use for pasta filata curds that won't stretch?
Post by: mikekchar on June 13, 2020, 09:10:30 PM

Just consolodate them into a mass and salt it. It will be fairly low fat if you tried to stretch it, but not that bad. Eat as a fresh cheese.

Title: Re: Any use for pasta filata curds that won't stretch?
Post by: theparls on June 13, 2020, 11:38:22 PM

Thanks! Salt directly or brine?

Title: Re: Any use for pasta filata curds that won't stretch?
Post by: mikekchar on June 14, 2020, 02:46:15 AM

Either way is fine. Lately I'm dry salting all my cheeses as I've decided it's easier to figure out how much salt ends up in the cheese :-)

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Pasta Filata (Pulled Curd) => Topic started by: theparls on June 13, 2020, 12:46:15 AM