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Hand Pulled Mozzarella

Hand Pulled Mozzarella

The final product (photo by K.K.)

Katie Kwan | Chef's Blade

4. Gently stir + stand for 10 min + stir + stand for 10 min + stir + stand for ten minutes. A total for 30 minutes, 3 stirs. 88-91 F.

At first the curds will appear plump.

But as time goes by they will deflate a bit.

5. After the three bouts of stirring, let rest for 30 minutes undisturbed, no stirring. 88-91F.

6. After the 30 minutes, you are ready to harvest your curds. Line a strainer with some cheesecloth and removed the curds from liquid whey, placing them in a strainer. Gather the sides of the cheesecloth and tie them with a rubberband like a ponytail. Hang your curds up to a something and allow the liquids to drip out into a bowl beneath it. The drying of the curds takes 3 hours.

You can save your whey to use as storing fluid for the balls when they are made if desired

Part 2: Pulling Cheese

Your curds will look something like this (!!!!!!):

7. It is a firm pine-cone like cake of curds. The individual curds are large and can come away from the mass in it sold form. Taste some. Tastes good, but a bit bland. Cut the mass into quarters and crumble curds apart as they would naturally.


Tied and drying for 3 hours.

8. Heat 1/3 c salt in 5 quarts water until boiling in a large pot. In a shallow pan, fill the bottom with the first quarter of curds. The shallow pan should be equipped with an instant read thermometer. The magic number here is no longer 88 (the luckiest two digit number in Chinese mythology) , but 170F.

To test if your curds are good to go, melt a small curd in the water and test for elasticity and cohesiveness. If things do not come together, than your cheese may not be acidic enough. I would recommend letting the curds sit in a warm place overnight to develop some natural acidity.

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