Stringed Cheese?!
How do they get stringed cheese to be.. well, stringy?
Please excuse my lack of a better word, but stringy is all I can think of to describe these delicious little things. Although I will not base my choice of best answer on this factor, I do ask that you list any sources used (personal experiences too, like textbooks etc..)
Thanks in advance, everyone!
Answers: I am much more interested in answering than asking, so I have experience in finding results on the internet. However, I have failed to find the answer to this question:
How do they get stringed cheese to be.. well, stringy?
Please excuse my lack of a better word, but stringy is all I can think of to describe these delicious little things. Although I will not base my choice of best answer on this factor, I do ask that you list any sources used (personal experiences too, like textbooks etc..)
Thanks in advance, everyone!
Mozzarella, string cheese, and other cheeses that peel off in layers are made by stretching. I have made mozzarella and it is fabulous! I looked across the web and found YouTube videos on how to stretch someone else's curd. That was weird. No way like what I have made.
I did find a site the shows what my cheese was like, except I started with 600 lbs of milk!
http://fiascofarm.com/dairy/mozzarella.h...
This picture timeline will show the stretching. It is a fun process and great to share with friends or kids. This site also has a full listing of the ingredients to use. Make sure you note that mozzarella must age the cheese for 10 to 20 days for the flavor to develop into what you are familiar with. Otherwise, eating fresh is like fresh mozzarella, not as much flavor.
Enjoy!
Most of them are just mozzarella
The cheese is heated and then extruded into a round tube shape and then cut and packaged I saw it on a Food Network program.
The original String Cheese came from Syria, Lebanon and the Middle east, it was made alot like Mozzerella, heated and kneded and then braided it lengthens the proteins and they for a stringy texture and finish, I buy the Syrian style here in Toronto Canada at a number of Middle Eastern shop I go to. There tend to be tangier and slightly saltier along with a bit drier in texture