Home Brew Forums > Food and Beverage > Cheese Making Forum > I just had to jump in . . . First Mozz DONE
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Old 01-08-2012, 06:30 PM   #11
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I havent tried the water bath method yet . . . maybe if i loose my electricity


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Old 01-08-2012, 11:22 PM   #12
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Turned out way awesome, making pizza as we speak.


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Old 01-08-2012, 11:54 PM   #13
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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
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Old 01-08-2012, 11:59 PM   #14
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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.
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Old 01-09-2012, 01:26 AM   #15
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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)
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Old 01-09-2012, 01:28 AM   #16
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I honestly wonder if im squeezing out too much whey....
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Old 01-09-2012, 01:29 AM   #17
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try making bigger curds. I know when my stuff is too gooey I found smaller curds and extra stirring helps firm it up.
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Old 01-09-2012, 01:31 AM   #18
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I need to just try again. It's been months...
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Old 01-09-2012, 03:00 AM   #19
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I know what I am doing tomorrow...
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Old 01-09-2012, 10:20 AM   #20
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Quote:
Originally Posted by AZ_IPA View Post
I honestly wonder if im squeezing out too much whey....
I drained the hell out of it and drained after each microwave. I miked it twice and it was stretchable. kneading before each microwave.


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