Posts Tagged “mozzarella”
None of the recipes I had for cheese-making mentioned that the cheese curds had to be at 135-degrees F to become smooth, shiny and stretchy. Until I learned about this, my efforts at cheese-making were an abject failure. I kneaded the rapidly cooling ball of curd for at least a half-hour, and had grainy cheese curds all over me, the counters, the sink and the floor. Learn from my mistakes, Fellow FoodBeest. This was not pretty.