mozzarella from curd and texture

[ninapizza23]

Thezaman,
the mozzarella that this guy makes is very soft and buttery and he told me that you're not going to make mozzarella at 165 F like Polly-O and other companies recommend in their instructions and video, don't worry about the butterfat. This guy has been making mozzarella for 14 years. He showed me the temp of the water in the thermometer! I think that your problem is a combination of frozen curd and low temp of the water.

[thezaman]

going to amano saturday i hope they address cheese making from curd ,i know they did last year.

[dzpiez]

I'm with Jeff V, don't over work it.

[ilpizzaiolo]

here is some general info you may find helpful

Fresh Mozzarella

Curd Temperature : 125° - 135°

Curd Temperature Maximum : 140°

Hot Water Temperature   : 165° - 170°

First Water Bath(after ball is shaped)   : 60°
(15-30 minutes – internal temp best & 115°)

Salt brine         : 40°

Salt brine = 25 lb salt per 25 gallons water (12.5 %)

1. Minimal stretching is required
2. If storing in water, should be a .05 % salt brine
3. 500 gram ball
4. 2 hours in brine.
5. Balls must be removed from brine and individually wrapped. Then put in dough trays. They mush not be piled on top of one another otherwise they will loose their shape.
6. Always work with curd that is at room temperature.

hope this helps.

[thezaman]

ilpizzaolo, do you cook you curd in the brine solution? if not ,is there salt in your cooking water ?