I made some Mozz curd yesterday evening and this morning I checked on it and it felt harder and "squeekier" than my last batch...and when I dipped it in the hot water to test its stretchy-ness it kind of melted but mostly fell apart! What in the world is going on...to acidic? not acidic enough? can it be salvaged??? any words of wisdom would be appreciated!
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I think it got too acidic. It usually falls apart if it has too much acid. For the squeeckypart, that's notmally if it got too hot when stretching. (cooked it)
Poo. Is there anything to DO with this acid curd? :(
Not sure to be honest. Does it taste a bit sour? Did you make the cultyres recipe or the 30 min one?
If my mozz doesn't come out 100% I grate it together with some cheddar or gouda instead of chucking it away.
I don't like to throw anything away, so I have used such overacidified cheese on pizza anyway...it doesn't get stretchy, but it still tastes good. It also works in lasagna, etc.
Thanks for the advice and wisdom! I have been cooking with it, it's not so bad! And my next round turned out nice and mozzy
I'm glad you didn't give up on it and discard the less-than-perfect results. And that you made another batch with success. Congrats!