If you've ever made homemade mozzella cheese, how long does it take to make please?!
Answers: ty
Now thats a question I can answer, I've taught the art to many famous gourmet markets.( and an art it is)
I did an article for a few magazine also. If you want I can sent you the link.
First off, dont make your own curd( it'll be a disaster).
If you live in the USA or Canada, go online a see who sells Polly-o curd. Alot of stores sell it. If need be, I can also send you a link to a market that ships it.
All you need now is a mixing bowl and hot water and a wooden spoon.
Cut the curd into thin strips.
Add some hot water( never boiling). The 1st water should be around 140F.The curd is cold so the water will turn cold also.
Next you empty out the 1st water and start over( only make the temp of the water 160 to 165F) when you add the second water, start seperating the curd with the spoon so the hot water penertrates in between the peices.Only add enough hot water to cover the curd, dont overdo it or it will burn.
You should see the curd melting at this point.( if not, add more hot water).
If it melts to fast, that means the water is to hot so add a little cold water asap( as not to burn the curd).
The perfect scenerio is having the curd melt about 30 to 45 seconds after you added the second water.
Now that the curd is melted start working it with the stick to a smooth consistency.( put the spoon under the curd a pick it up out of the bowl and let it stretch.
Dont spend alot of time doing it because the longer the curd is cooking, the more butterfat it loses .You want to get it done as soon as you can.Strech again by hand till all the lumps are smoothed out.
Have another bowl with cold water.Shape them into balls and toss into the cold water.
Make a salt brine( make sure its supersaterated) meaning that as much salt as possible desolved in the water.Make the brine the night before. You'll need alot of salt to do this.Pour a box of kosher salt in a mixing bowl and about a gallon of boiling water and mix it, then let it sit out overnight to cool.( there should be some salt undesolved on the bottom of the bowl, if there is you have the supersaterated brine, if not, add more salt).
After the mozzarella cools off, toss them gently into the brine ( about 20 minutes for a one 1lb ball and 10 minutes for an 8 oz ball.
Take it out and eat it without refridgerating it.
It should be smooth and creamy.
Its not easy to master.
It takes me about 6 months to teach someone( because curd varies ie hard, ripe, overripe etc)
Depending on the amout your making.
It should take no longer then 20 minutes to make and 20 minutes to salt.
Also remeber to make 4 lbs, you need 5 lbs of curd.
Let me know what other info you need.
You'll enjoy this read. The Paupered Chef makes mozzarella.
http://www.thepauperedchef.com/2007/12/c...