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Old 01-09-2012, 09:22 AM   #21
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Dont do it . . . you put fresh moz on a pizza you'll never be able to use store bought stuff on it ever again
no kidding, just by itself was way better than store bought.


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Old 01-12-2012, 10:49 PM   #22
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I tried it for the first time tonight and it was a failure. I used the cheesemaking.com video and I noticed that she doesn't use the calcium chloride or the cheese salt in her directions. So I am going to give it a go again tomorrow. I tried to make pizza out of my failure and it just lacked the right texture/taste and it didn't melt, pretty odd.
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Old 01-12-2012, 11:03 PM   #23
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the calcium chloride will make it a bit more firm. So will cutting the curds smaller and stirring it more. I just made a batch the other day and it's a bit gooey, taste great just a bit soft. It's definetly more of an art then a science.

**EDIT**
so will stretching it more
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Old 01-13-2012, 12:56 AM   #24
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Mine wouldn't really stretch, it just kept tearing as I was trying. I know the answer to that is more heat, so I tried nuking it for 15 seconds at a time and stretching again. All that I accomplished was burning my fingers and teaching my son more words he isn't supposed to say.
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Old 01-13-2012, 01:40 AM   #25
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I heated for 60 sec first then 35 sec each time after. I think it took 3 times total until it started to stretch.
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Old 01-23-2012, 01:35 AM   #26
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I heated for 60 sec first then 35 sec each time after. I think it took 3 times total until it started to stretch.
I have made 2 successful batches now. My only question is how do you not burn the %^*# out of your hands when stretching the really hot cheese?
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Old 01-23-2012, 02:11 AM   #27
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Knead it and stretch really quick. It is hot and my hands are red afterwards but I guess I have a high heat threshhold on my hands.
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Old 01-23-2012, 02:20 AM   #28
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latex (or PVC) gloves and keep moving . . .
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Old 01-23-2012, 02:22 AM   #29
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I did better this time around because I knew what was coming, but my hands are really tender. I guess I need gloves.
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