Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Aug 13, 2006 06:29 PM

30 minute Mozzarella

I have been playing with Ricki Carrol's 30 minute mozzarella

and have been having some difficulty getting my cheese to stretch properly. I have gotten a good clean curd and have been microwaing to get the interal temp up to 135F. I read over her FAQ and tried some of her suggestions, but still could not get the proper stretch.

Anyone else out there have any suggestions to get the proper stretch?

  1. Click to Upload a photo (10 MB limit)
  1. Try a different brand of milk- and make sure it's not ultra-pasteurized. I took a class with Ricki and she stressed that different brands of milk yield vastly different results.