My Dad emailed me this link on Mozzarella Cheese Balls Restaurants (http://www.theatlantic.com/doc/200812/mozzarella?ca=nANPPRydh6%2Fte0%2FbF1GeJ%2FzmWeHr0xTZLmYiNRwE6Rg%3D).
Oh CH these look delectable. Going to have a much better read of that later.
Thank your father for the link.
This site by chance answers a couple of questions that I had. One being how much the curd should be played with, and two about the butter milk. Sometime I nail the mozz/provolone just right, with no buttermilk lost, but yesterday I did something wrong and lost the buttermilk. I think I have worked out where I went wrong, and I am learning to "read" the curd much better.
Also they state that the water that it is immersed in also makes a difference to the final flavour.
So lots to work on here and experiement with.
Tea, did you mean lose the "butterfat" or did you mean buttermilk, if you meant buttermilk can you explain. Thanks.
Sorry Carter, my bad. I meant butterfat.