A
Anonymous09/06/26, 13:28No.22188513homemade mozz
thinking of making my own mozzarella for when i make pidser, what are some common mistakes i should look out for as a beginner in cheese making? any good tips or tricks?
10
Replies
A
Anon09/06/26, 13:33No.22188517
Last I heard shit tier pizza restaurants manage to make their own mozzarella, it cant be that hard
A
Anon09/06/26, 13:36No.22188519
dont skimp on the gravel
A
Anon09/06/26, 14:11No.22188557
Holy shit I love real mozzarella.
A
Anon09/06/26, 15:45No.22188657
you cant make a mistake with mozz. it's like assembling legos.
A
Anon09/06/26, 18:35No.22188874
rule 1: do not under salt.
A
Anon09/07/26, 06:31No.22189621
A
Anon09/07/26, 23:48No.22190833
Mozz is one of those things that everyone says is easy - until they fuck it up and it tastes like shit. If you pull it for too long, it gets tough. Don't use skim milk or any other cheap shit. Salting it properly is really tough - it should be packed up in almost a watery brine. There was a cheeseshop in my dad's hometown that did it perfectly and I have no idea how the fuck they did it - probably by doing the same thing, every day, for sixty years. You'll have to experiment.