Author Topic: Homemade low moisture Mozz  (Read 110 times)

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Offline theppgcowboy

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Homemade low moisture Mozz
« on: July 01, 2015, 01:22:15 PM »
Has anyone made it?  Can you take fresh mozz and make low moisture mozz?  I like the fresh on my wood fired pies but am not overly jazzed with the melt on my NY pies.  What is done different?


Offline mitchjg

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Re: Homemade low moisture Mozz
« Reply #1 on: July 01, 2015, 02:47:35 PM »
Are you leeching out any water before the bake?  e.g. putting the cheese on paper towels for a couple of hours?
Mitch

Offline theppgcowboy

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Re: Homemade low moisture Mozz
« Reply #2 on: July 01, 2015, 02:56:01 PM »
I tried with beliogioso fresh which seems pretty dry at the start.  I now make my own I let it drain as the moisture is certainly there.  I wonder if shredding smaller would make the difference. I guess I am trying to figure a process that would be applicable for both styles of pizza. Is just the moisture content the difference between fresh mozz and low moisture whole milk mozz?


 

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