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Post on 16-Feb-2018
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Forming Fresh Mozzarella Cheese from Curd
Seven steps to making Wisconsin fresh mozzarella from fresh curd
Follow these simple steps to enjoy the finest and freshest mozzarella. Soon youll be feasting on the sweet, milky goodness that comes from using only fresh milk from Wisconsin.
Step 1Remove fresh mozzarella curd from refrigerator two to three hours before working. Fresh mozzarella curd should be room temperature to work. Only remove the amount of curd that you are going to use.
Wrap remaining curd tightly in plastic wrap. Curd should be stored at 35F and has a shelf life of 30 days from the date of production.
Step 2Heat water in a large stock pot from 165-170F degrees.Using water thats too hot will drive the butterfat out of the fresh mozzarella.
Step 3Cut the curd into small cubes approximately 3/4-1/2 inch in size. Its essential to cube into consistent sizes. Inconsistent sizes will result in curd melting at different rates.
If forming larger sized balls of mozzarella, the curd can be cut into 1/2 inch slices. This takes longer for the curd to melt, however is more efficient and the end product has less butterfat loss.
Place cubes or slices into large stainless steel bowl.
Add salt in the proportion of 1/4 pound for every ten pounds of curd.
Step 5Drain 1/3 of the water from the bowl and replace with fresh hot water at 165F. This is called the second cooking.
Gently draw the curd together with a wooden spoon for 5 minutes or until the desired consistency is reached.
Step 4Mix curd and salt well, then add enough water at 165-170F to cover the curd.
Let sit for 2 minutes to temper the curd. This is called the first cooking.
Do not agitate the curd while its in the water as this causes the loss of butterfat and yield.
Step 6Mold curd into forms such as balls, logs or braids. During this molding process, it is important to fold the curd into itself to seal it.
Try not to overwork the curd as this will make the finished product tough and chewy.
Step 7Place the formed balls into an ice-water or cold water bath to cool for 10-15 minutes.
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If more flavor is desired, salt can be added to the water bath.
After the cheese is cooled, it can be eaten or stored in a salt brine solution and should be used within a few days.