I want to make some homemade mozzeralla and I know that I need rennet but I am at a loss at how to obtain it. I also don't know which type I need out of the ar
I bought my wife a mozzerella kit for christmas, and we tried to make it last night. We followed the directions pretty closely. I supposed we could have removed
What is the key to keeping fresh Mozzarella soft. It often turns "sticky" in refrigerator storage
After reading the advice about tomato sauce in this answer, I decided to try straining the sauce to remove water and see what it did to the crust. I let the w
I love string cheese. I have had some success making homemade mozzarella but I am not particularly skilled yet at kneading the curd. My mozzarella balls someti
Short of looking at the "best before" date on the package - how can I tell if my mozzarella is ok to eat? Would it smell bad, or can it be "dangerous" anyway?
I am trying to make mozzarella using rennet, citric acid and milk. However, having read on the Internet about this process, I've found out that the best mozzare
I used to make soft cheese by vinegar, which quickly results in the formation of curd. I tried to make hard cheese (mozzarella) by rennet (commercial tablet) by
I have two questions: 1. Are curd and paneer the same thing? I prepared the curd by acidification of milk (adding vinegar). In the recipes, I see that the re
Mozzarella, tofu come with a liquid, I think is whey. Is it useful in any way? has this any culinary value?
Last week I made mozzarella cheese (not fermented) for the first time. After heating the milk and removing the curds, I microwaved the curds repeatedly until ge
I've spotted a couple of articles (http://www.thekitchn.com/how-to-make-homemade-mozzarella-cooking-lessons-from-the-kitchn-174355, http://www.simplebites.net/t
I would like to take a 1 pound block of store bought low moisture whole milk mozzarella (Poly O or Dragone), gently melt it in a sous vide without breaking down
I have an unopened vacuum packed ball of Mozzarella. How long can I keep it refrigerated before it goes bad? I'm getting mixed answers.
I followed the recipe from Serious Eats to make Sicialian Pizza at home. http://www.seriouseats.com/recipes/2011/01/easy-no-roll-no-stretch-sicilian-style-squa
I'm familiar with many fine vegan cheeses, ranging from cream-cheese to Camambert. Undoubtedly much progress has been made in this area in recent years. The one
I would like to ship homemade mozzarella. I'm considering purchasing a vacuum packaging system to preserve it for the 2-3 day trip. Is this recommended? If not,
That's a curiosity I have after visiting Italy. I ate pizza all the time but I couldn't differentiate the variety of mozzarella on them. What is the most comm
So i've taken it on me to make fresh mozzarella. I've read up on the task in some articles and with multiple recipes but for some reason I never succeed. The se
Pretty much what the title says, I want to improve the stability of melted mozzarella for a dish I want to make. Haven't made mozzarella before, but if I make i