You’re not actually eating all that salt it’s flavoring the water you pull the cheese in. Salt is Your Friend: What’s listed in the recipe below may seem like a lot of salt, but relax-it’s really just there to give the cheese flavor.Just stretch it for 1-2 minutes, until it feels smooth and not grainy. Overstretched mozzarella will be rubbery. Don’t Over Stretch: While stretching is the most fun part of making mozzarella, don’t go too far with it.If it boils by accident, turn off the heat and wait a few minutes before adding it to the cheese. Water Temperature: Make sure your water is the right temperature-there should be bubbles on the surface but it shouldn’t come to a rolling boil.
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