Homemade fresh mozzarella question
So, I just made mozzarella for the first time. It was fun and really easy! I used the recipe from Barbara Kingsolver's book Animal, Vegetable, Miracle; you can find the recipe here: http://www.animalvegetablemiracle.com...
Anyway, it came out great. It's firm, tasty, and I'm betting it would be excellent on pizza.
I think next time I want to make a mozzarella that's a little less dense, a little more light and delicate - the sort of melt-in-your-mouth taste and feeling I usually associate with fresh mozzarella. Does anyone have experience making this and know what I could do differently? Does it have to do with how I knead the curds? How hot it gets? Whether I use salt? Citric acid vs vinegar vs something else? Not being an Italian grandmother?
Would appreciate any tips on this or other mozzarella making wisdom. Like I said, it came out delicious and it was remarkably easy, but I do want to play around with it and perfect it.
Using less rennet will yield a less firm texture. I also think adding a little Kosher salt makes it better, but can't offer an explaination why--might just be my personal preference. Make sure you are heating it and kneading it enough--until it is shiny and stretches like taffy when hot. I'm not sure if it makes a difference, but if you are not going to eat it right away, drop the finished mozzarella balls into an ice bath before storing in salted water in the fridge. Good luck!