Thanks – I will try your recipe. Take care to heat the milk and curd to the specified temps in your recipe. Do all threads share the same instance of a heap variable, or have different instances of a heap variable? Based on this, my putative influenza diagnosis still stands up. How should this half-diminished seventh chord from "Christmas Time Is Here" be analyzed in terms of its harmonic function? Homemade pizza was on our New Year’s Eve menu, and after boasting of our cheese-making success this past fall, we volunteered to make a batch of fresh mozzarella to go on top. This slightly more starch heavy cheese is often preferred for pizza because of its ability to adhere to the crust of the pizza. Why does Chrome need access to Bluetooth? Processed mozzarella has had most of the liquid removed—which is why it is called "low-moisture" cheese—and can be made from whole milk, part-skim milk, or skim milk. By using our site, you acknowledge that you have read and understand our Cookie Policy, Privacy Policy, and our Terms of Service. Fresh cheeses like ricotta and mozzarella have the opposite problem. Squeaky mozzarella—and off textures in general—are almost always a result of overheating milk and/or curd. Will put on some gloves and crank up the temp next time, MAINTENANCE WARNING: Possible downtime early morning Dec 2/4/9 UTC (8:30PM…, “Question closed” notifications experiment results and graduation. (Keep in mind that this is kind of how Halloumi is made and that is a very squeaky cheese!) Why do internal forces not affect the conservation of momentum. Last edited: Jan 11, 2016. The fresh mozzarella is stretchy but not rubbery. - overworking the curds when straining them 282 21 Joined Feb 13, 2013. littlegreenbook said: Hello fellow foodies I've recently decided that i want to master the pefect home made egg pasta. I may have worked too slowly, giving the fat from the cheese too much time to leach into the water.). Remove from liquid and enjoy right away. But as you can see in the photo above, something went rather wrong…Everything seemed to be normal up until the step where you microwave the cheese curds. Making statements based on opinion; back them up with references or personal experience. It only takes a minute to sign up. It is sold in shredded form, as well as in slices, sticks, and sometimes balls. How are mozzarella cheese sticks (string cheese) formed? Mozzarella turned out super rubbery. This is why it's common to top a completed pizza with shredded Parmesan but you wouldn't want to use it as your primary base cheese for the unbaked pizza. It seems that to get the cheese to come together with it automatically requires over-working and production of a latex like product at least for someone less experienced like myself. The microwave isn’t really the culprit when it comes to rubbery melted cheese, says Robert L. Wolke, professor emeritus of chemistry at the University of Pittsburgh and author of What Einstein Told His Cook: Kitchen Science Explained.. “The cheese was simply heated too hot or too long.” By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy. If you are using hot water or whey to stretch your curd, add warmer and warmer water to the curd in steps; I start with warm whey, then add water heated in a tea kettle bit by bit. To learn more, see our tips on writing great answers. It is sold in shredded form, as well as in slices, sticks, and sometimes balls. Do not let cut curd cook for extra time in hot, or heating, whey. If you are using the microwave to stretch curd, stop heating as soon as the curd holds together and gets shiny when folded (meaning, skip the last 30-45 seconds if the curd is showing you that it is warm enough and melty already).