Author Topic: Making Mozzarella  (Read 7144 times)

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Offline hotsawce

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Re: Making Mozzarella
« Reply #25 on: September 04, 2010, 04:26:48 PM »
Thanks to this forum, I learned mozzarella and fior di latte are not the same. Has anyone tried making fior di latte, which as I understand it is unstretched?


Offline Williamgag

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Re: Making Mozzarella
« Reply #26 on: October 22, 2010, 04:01:30 PM »
try making it with bufalo's milk ? hard as crap to find but its insane !

Offline R2-Bayou

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Re: Making Mozzarella
« Reply #27 on: November 08, 2010, 07:24:50 PM »
I attempted the pasta filata recipe here:

http://biology.clc.uc.edu/fankhauser/cheese/pasta_filata/pasta_filata.html

Its basically using a culture from buttermilk to acidify the curds, no citric acid. I achieved a clean break and let the broken curds rest in the whey overnight in a warm place. Trying to melt them though, failed again. Used 185F water to melt, but they just won't come together.. Anybody have success with this technique, ideas?
"Wretched excess is just barely enough."


 

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