Author Topic: mozzarella from curd and texture  (Read 3734 times)

0 Members and 1 Guest are viewing this topic.

Offline ninapizza23

  • Registered User
  • Posts: 132
  • Hap pye faces from Venice
Re: mozzarella from curd and texture
« Reply #20 on: March 05, 2010, 06:02:53 PM »
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.


Offline thezaman

  • Lifetime Member
  • *
  • Posts: 1899
  • Age: 61
  • Location: ohio
  • I Love Pizza!
    • lorenzos pizza
Re: mozzarella from curd and texture
« Reply #21 on: March 05, 2010, 07:08:55 PM »
going to amano saturday i hope they address cheese making from curd ,i know they did last year.

Offline dzpiez

  • Registered User
  • Posts: 91
  • Age: 46
  • Location: Burbank, Ca
Re: mozzarella from curd and texture
« Reply #22 on: March 05, 2010, 08:45:25 PM »
I'm with Jeff V, don't over work it.

Offline ilpizzaiolo

  • Registered User
  • Posts: 57
  • Age: 44
  • Location: pittsburgh
Re: mozzarella from curd and texture
« Reply #23 on: March 08, 2010, 05:19:19 PM »
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.





Offline thezaman

  • Lifetime Member
  • *
  • Posts: 1899
  • Age: 61
  • Location: ohio
  • I Love Pizza!
    • lorenzos pizza
Re: mozzarella from curd and texture
« Reply #24 on: March 09, 2010, 08:58:11 PM »
ilpizzaolo, do you cook you curd in the brine solution? if not ,is there salt in your cooking water ?


 

pizzapan