Author Topic: Making fresh mozzarella from curd - Video  (Read 14586 times)

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Offline Jackie Tran

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Re: Making fresh mozzarella from curd - Video
« Reply #60 on: May 18, 2013, 01:24:46 AM »
Hi chau, thanks for the video.
The polly O you get is frozen?  I found (well craig did actually)  a place where they sell the 2/21lb for $149 but it They sell the Belgioso and this one is fresh not frozen.
thanks

You are welcome Landras and no the curd is not frozen.  I haven't made mozz in a while but last time I bought curd a few years back, I believe the cost was around $100 and not $149.  Boy has the price seemingly skyrocketed.  The Belgioso curd isn't bad at all.  I think that is the brand Roberto uses.  From what I remember, it makes a cheese that is slightly creamier than the Polly-O.

Chau 

Offline Omidz

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Re: Making fresh mozzarella from curd - Video
« Reply #61 on: January 08, 2015, 06:52:28 PM »
Hi everyone. I know this post has been inactive for a while. But thought it might hit someones radar with the answer. So I'm experimenting with curds right now and wanted to get some Poly-O. Haven't found any at RD in the Bay Area of CA but I'm sure I will eventually get my hands on some. My main question is which type you guys are using? There seems to be 3 types sold by Poly-O. here is a snapshot of them...

7104001002   POLLY-O   Whole Milk Split Curd    2   21 lb bags
7104001000   POLLY-O   Whole Mik Curd    1   43 lb bags
7104001010   POLLY-O   Curd   2   10 lb bags

Offline Bobino414

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Re: Making fresh mozzarella from curd - Video
« Reply #62 on: January 08, 2015, 08:07:18 PM »

All three you listed are Polly-O Gold Curd, just packaged differently.

The only size my local RD carries is the 01002...(2 21 lb bags to a case) but they will split them.

Offline Omidz

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Re: Making fresh mozzarella from curd - Video
« Reply #63 on: January 09, 2015, 01:10:46 AM »
Thanks for the clarification. So it's seems to just be a matter of quantify then on these different types. I'm disappointed that all the RD's in driving distance to me in Nor. Cal don't stock the curd. Still looking for a source.

Online TXCraig1

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Re: Making fresh mozzarella from curd - Video
« Reply #64 on: January 09, 2015, 08:36:20 AM »
All three you listed are Polly-O Gold Curd, just packaged differently.

The only size my local RD carries is the 01002...(2 21 lb bags to a case) but they will split them.

How much $$ is a 21lb bag at RD?
Pizza is not bread.

Offline Bobino414

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Re: Making fresh mozzarella from curd - Video
« Reply #65 on: January 09, 2015, 08:51:39 AM »

Last month a 21 lb bag of Polly-O curd was $65 at RD.

Offline Bobino414

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Re: Making fresh mozzarella from curd - Video
« Reply #66 on: January 09, 2015, 09:44:06 AM »

Price update-as of this A.M. price is up to $70.53 for 21 lb bag of Polly-O curd at RD.

Online TXCraig1

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Re: Making fresh mozzarella from curd - Video
« Reply #67 on: January 09, 2015, 09:44:43 AM »
Thank you.
Pizza is not bread.

Offline Omidz

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Re: Making fresh mozzarella from curd - Video
« Reply #68 on: January 11, 2015, 02:57:36 AM »
How much mozzarella does one pound of curd yield?

Online TXCraig1

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Re: Making fresh mozzarella from curd - Video
« Reply #69 on: January 11, 2015, 04:07:00 PM »
It's 1:1
Pizza is not bread.


Offline Bobino414

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Re: Making fresh mozzarella from curd - Video
« Reply #70 on: January 11, 2015, 09:06:40 PM »

I lose about 7% after melting and cooking.  Higher water temp may play a role.

Offline Omidz

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Re: Making fresh mozzarella from curd - Video
« Reply #71 on: January 23, 2015, 01:14:14 AM »
Hi Chau. I'm doing a mozz. cheese tasting/testing this weekend. One of them will be house made fresh mozz. curds are from Di Stefano which is a premium brand down in L.A. In preparing to make mozz. I went over this post and most importantly your video here. Thanks for the detailed steps they really help. I just a have a couple of questions:

1. I know you prefer to wrap your mozz. plastic food wrap balls. what is the reason you don't store them in a whey/brine mixture to hold their shape? Naturally this won't work for freeing but if you are keeping at room temp or refrigerating for a few days will it work?  is it to avoid losing more butter fat?

2. On the topic of salt. It's pretty clear you are salting your ice water. But what else are you salting and why? Seems most just salt the final brine solution before storing/wrapping. I would like to know your opinion on the benefits of salting the actual heated water that you stretch the mozz in.

Thank Chau

Omid (from the Bay)

Offline Jackie Tran

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Re: Making fresh mozzarella from curd - Video
« Reply #72 on: January 23, 2015, 08:05:10 AM »
Hello Omid, I'm glad you found the video useful.

1) If not freezing, you can store the mozz at room temperature in plastic wrap or in salted whey water.  You won't lose any more or less butter fat with either method.

2) on salting the heated water versus just salting the final brine.  It's strictly a matter of taste.  I prefer the taste of the cheese with salt added to the heated water.

Chau