terrapinj

Recipes 

Made our 1st batch of Mozz last night - was successful but was pretty tough and firm. I think we may have overworked the cheese and pressed out too much whey.

we were discussing adding some flavors to future batches, roasted garlic, some spiciness etc and I'm curious if such additives could disturb the formation of the curd?

Anyone done flavorings like that? i figure best time to add is after the curd starts to form - is there a better time to add?

MrJames

Recipes 

We added Italian seasoning in our mozz and liked it. I think we used 2.5 tsp in our 1g version.

Pumbaa

Recipes 

try to add it when you are heating the curds prior to stretching

as for the tough and firm mozz . . . bread it, fry it, and serve with marinara

__________________

psykobillys

Recipes 

last night i flavored some mozz with fresh garlic and basil. nice!!
another time i used dill and finely chopped habanero - the cheese sorta counteracts some of the heat of habanero - also nice!

terrapinj

Recipes 

when did you add the flavorings? while heating the curds?

psykobillys

Recipes 

i added them after the second heating in the microwave (so during the second round of kneading), when i usually add the salt.

BrewandWineSupply

Vendor Ads 

Recipes 

We added Itilian seasonings and garlic salt. Just sprinkled it on and put it in a plastic bag for a few days for the flavors to meld... great.
Will have to try adding in at other times during the process and see how that turns out.
Thanks!

As for hard Mozz, I use that to grate with.

__________________
Beer, wine, distilling and cheese supplies and equipment, Coffee, teas, and sausage and jerky stuff. Kegging equipment too.
Stocking Lublin, Lomic, Junga, Marynka and other Polish hops.
http://Brewandwinesupply.com