How does string cheese get stringy??!
How does string cheese get stringy??
Answers:
it's the process the mozzarella it made. it's pulled, kind of like salt water taffy, causing it to form layers.
more reliably from wikipedia:
"The cheese forms strings because of the way it is pulled during processing."
"The cheese product used is nearly always a form of mozzarella but may be another semi-soft cheese. This type of string cheese is eaten by pulling strips of cheese from the cylinder along its length and eating these strings. Due to the amount of processing, this processed form of string cheese is quite high in salt and hence is not recommended to be eaten in large quantities."
I DONT KNOW BUT I LOVE STRING CHEESE WITH A PASSION THAT BURNS LIKE A THOUSAND SUNS!
Two reasons.
1. You pull it apart.
2. They make it that way.
It's just heavily, heavily processed.
I found a recipe:
1 lb Mozzarella curd
Salt
Place cheese in a Teflon saucepan and add a dash of salt.
Heat on low until cheese is melted
thoroughly. Remove from heat and drain excess water.
Pick up hot cheese in a lump, and make a hole in the center to resemble a doughnut.
With both hands, stretch and turn the cheese to form a large loop.
Double the strand of cheese, making two strands of cheese of even length. Repeat, stretching and looping; the more you stretch the
stringier the cheese becomes. Repeat stretching several times.
Twist ends in opposite directions and intertwine rope into a braid. Place one end through the loop of the other to lock it.
Set cheese aside to dry thoroughly. Wrap in plastic wrap and
refrigerate or freeze.
To serve, open braid, cut one loop and pull cheese apart into thinstrands.
It melts.
=]