I havent tried the water bath method yet . . . maybe if i loose my electricity
Turned out way awesome, making pizza as we speak.
Dont do it . . . you put fresh moz on a pizza you'll never be able to use store bought stuff on it ever again
After I heat to 105, let sit, and drain; no amount of microwaving, draining, and folding actually turns into anything stretchable. It winds up more like hard ricotta.
how do you get your moz hard? hell normally my complaint is it's too gooey.
Normally when I make mine I dont get a really good "stretch" until the 3rd, 4th, maybe 5th time through the nuker (depending if I am making 1 or 2 pounds)
I honestly wonder if im squeezing out too much whey....
try making bigger curds. I know when my stuff is too gooey I found smaller curds and extra stirring helps firm it up.
I need to just try again. It's been months...
I know what I am doing tomorrow...