Author Topic: Mozzarella Stretching Curd  (Read 3312 times)

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Offline gschwim

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Mozzarella Stretching Curd
« on: November 26, 2006, 03:07:41 PM »
I've discovered a Web site that offers "fresh mozzarella stretching curd":  http://goldenagecheese.com/_wsn/page4.html

Quoting from the site:  "Our naturally produced Mozzarella Stretching Curd is produced daily. This is for making your own freshly stretched water mozzarella by hand. This makes the freshest mozzarella... That's because you make it yourself, a great learning experience and great reward at the end!"

It contains no salt, so you can add your own, to your own taste, during the stretching process.

Price is $4.49 - $3.94 lb., depending on how much you order and (here's the good part):  "Don't worry about ordering "too much" this cheese can be frozen for up to 6 months, and it still tastes great once stretched!"

Here are illustrated instructions for stretching your own mozzarella:  http://goldenagecheese.com/_wsn/page18.html

As can be seen by the photo below, the cheese looks pretty good and, judging from the instruction illustrations, the stretching curd seems to yield a good amount of finished product.

To me, this method definitely seems simpler than the instructions I've seen for creating mozzarella from scratch.  I have no idea whether this product will produce as good a mozzarella as the "from scratch" method, but it does look like an interesting alternative to supermarket-bought.

As soon as I have room in my freezer for at least 10 lbs. (which would bring the price down to $4.19/lb., I plan to try some.  Has anyone tried it?
« Last Edit: November 26, 2006, 03:14:09 PM by gschwim »


Offline artigiano

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Re: Mozzarella Stretching Curd
« Reply #1 on: December 02, 2006, 08:51:34 PM »
Thanks so much for this post!  I have gone through at least 20 gallons of milk trying to get a decent curd.. using calcium chloride to restructure the protein strucutre of our over pastuerized store bought milk.  I have tried traditional methods using bacterial culture starters, lipase and rennet.  Also the quick way of using citric acid and even a microwave.  I have had some success with 2% milk, but homonogized whole milk (not a chance), my curd looks like ricotta.  I even tried adding cream to the 2%.. doesn't work.  So, after realizing 2% just doesn't cut it and doesnt have enough fat I decided to throw in the towel today, but this curd you can order might just be what I am looking for.

Thanks!,
Al

Offline Bill/SFNM

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Re: Mozzarella Stretching Curd
« Reply #2 on: December 02, 2006, 09:04:04 PM »
There are many dairies that will sell mozzarella curds that you simply heat and stretch. The quality of the final cheese is very dependent on the quality of the milk. I used to get great whole milk for making mozzarella (unhomogenized cream top) at Trader Joes, but they must have changed their supplier or something because the last few batches have not been as good.

Bill/SFNM

Offline gschwim

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Re: Mozzarella Stretching Curd
« Reply #3 on: December 03, 2006, 10:34:49 AM »
The company is located in upstate New York, which makes me think of Woodstock, which makes me think of the Woodstock Festival, which makes me think of hippies, which makes me think of me visualize the cheesemaker as a bunch of 1960s hippie vegetarians chanting "Om" in between making cheese using only fresh, all natural ingredients, which makes me think that the curd probably is pretty good.

Offline artigiano

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Re: Mozzarella Stretching Curd
« Reply #4 on: December 03, 2006, 04:00:06 PM »
long shot but you guys know of any companies in canada?

Offline gschwim

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Re: Mozzarella Stretching Curd
« Reply #5 on: December 03, 2006, 04:26:01 PM »
Artigiano,

The Web page I linked to, above, says that the "ship to anywhere in the United States & Canada."  If it's necessary that the company be in Canada, the only thing I can think of is to type "mozzarella curd canada" into Google:

http://www.google.com/search?hl=en&q=mozzarella+curd+canada

Todaro Brothers, in NYC, sells mozzarella curd in 1lb. blocks:  http://www.todarobros.com/detail.aspx?ID=30

« Last Edit: December 03, 2006, 04:30:16 PM by gschwim »

Offline artigiano

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Re: Mozzarella Stretching Curd
« Reply #6 on: December 05, 2006, 03:00:15 PM »
couldnt find anything, i am on the west coast and i was qouted around $130 for shipping 20 lbs.

Offline gschwim

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Re: Mozzarella Stretching Curd
« Reply #7 on: December 05, 2006, 06:29:27 PM »
Golden Age quoted you $120 shipping?  Needless to say, that's a lot!

The only other thing I can think of is a place that sells a mozzarella-making kit:

http://www.cheesemaking.com/product_info-cPath-22-products_id-34.php

I don't know whether they ship to Canada.

Offline tonymark

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Re: Mozzarella Stretching Curd
« Reply #8 on: December 06, 2006, 01:05:52 PM »
Golden Age quoted you $120 shipping?  Needless to say, that's a lot!

The only other thing I can think of is a place that sells a mozzarella-making kit:

http://www.cheesemaking.com/product_info-cPath-22-products_id-34.php

I don't know whether they ship to Canada.

That kit is junk.  Well, not completely.  If you are going to make your own cheese, do the research first and then purchase what you need.  Check out this thread:  http://www.pizzamaking.com/forum/index.php/topic,20.0.html
Making Pizza is not cooking, it is Performance Art!

Offline artigiano

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Re: Mozzarella Stretching Curd
« Reply #9 on: December 06, 2006, 04:42:59 PM »
I have the problem is the milk.. its been overly pastuerized and its not easy to find unpasteurized.. thats why i just want curd


Offline artigiano

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Re: Mozzarella Stretching Curd
« Reply #10 on: December 07, 2006, 12:04:01 PM »
calcium chloride will help restore protein.. but it just doenst cut it in my opinion.. I did make a satisfactory cheese, but I am going for more than just satisfactory.  If you go throught the trouble and and tell your friends y u made it better be really good.


 

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