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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Pasta Filata (Pulled Curd) => Topic started by: cmharris6002 on September 29, 2009, 01:22:09 AM

Title: Overnight acidification
Post by: cmharris6002 on September 29, 2009, 01:22:09 AM
I got a late start on my mozz today. Can I wait to stretch it until the morning? Should I refrigerate it to leave it at room temp?

Thanks!
Title: Re: Overnight acidification
Post by: DeejayDebi on September 29, 2009, 01:49:51 AM
Yes as long as you have it in a sort of solid form. Get it to the point of stretching - drain it in cheese cloth then wrap it plastic wrap or a sealed container. Don't leave it in the whey.
Title: Re: Overnight acidification
Post by: cmharris6002 on September 29, 2009, 01:55:31 AM
Ok, great!!
Title: Re: Overnight acidification
Post by: DeejayDebi on September 29, 2009, 01:58:21 AM
Keep in mind it will be ice cold in the morning be patient with it!
Title: Re: Overnight acidification
Post by: cmharris6002 on September 29, 2009, 02:17:07 AM
Do I need to warm it slowly at room temp for a few hours?
Title: Re: Overnight acidification
Post by: DeejayDebi on September 29, 2009, 02:22:35 AM
Not really just remember it will not get hot instantly. The middle will take awhile.
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