I have been making cheese everyday for some time now. It is very much like our dough. You use a Culture to acidify the curd. At the right moment you ball it with the right balling method.
Depending on a couple of fators you can adjust moist and chewyness of the cheese.
I just have to Nail it down for my neapolitan pies. In general iam looking for a slightly drier cheese than found in supermarkets. Any thoughts on this?
You tweak the recepie until its right but variables are more clear than with dough. That is my findings so far.
Iam thinking that i need around 25-50 tries more to get closer.
One of the best tips might be to put in lactobacillus helveticus in the baccili mix since it prevents browning and yellowing in final cheese. Yellowing from sugars and karoten (only have one source for this, Watch out) and browning in oven from sugars ( almost like dough).
If somebody wants ill post my recipie when its done. But everybody have to tweak recipie since all milk are different. Milk has very big impact on final result, just as flour type but sorry all of us cant get milk from same cow
I Think there are several advantages to make the cheese yourself (taste, melt and moist) and its not even that hard once you know how to is my guess. Already now i do like autopilot almost. I do Believe Learning curve is same as dough.
I should ponit out that iam only in beginning and Everything will probably change in time and new findings will come up...