Okay, lets just say, hypothetically of course, that someone was making mozz and was just at the cooking the curd part and remembered that they were out of salt! Can the curds (in whey) be stored in the fridge and if so how long?
Thanks!
you want the curds to settle under whey or drain, and acidify together in a block. Those curds once they're at the right acidity can be frozen and stretched later. Before right acidity, can be stored in the fridge for 6-100+ hours, depending on acidity development.