I think I remember a thread on improving the texture when making cultured mozzarella sometime this year. In it was a discussion about getting a somewhat softer cheese. I think LB had suggestions about the make process.
Does anyone else remember this thread? I have searched and searched with no luck.
Either I'm imagining the discussion or maybe it is buried in another topic?
Thanks for any help.
Pam
https://cheeseforum.org/forum/index.php/topic,4127.0.html (https://cheeseforum.org/forum/index.php/topic,4127.0.html)
That one? I remember answering this question several times...
gist of it is you need to have a decent amount of fat for good mouthfeel, and use a moderately high floc multiplier to retain moisture. Another trick is to cut to large curds, heal for 10-15 mins, and then cut again. Helps with moisture retention.
Thanks, LB. Not sure if that's the one or not; my memory is a bit fuzzy about it.
But thanks for the info. I'll keep trying to get a bit softer cheese with more practice.
Pam