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Apr 30, 2008 09:32 PM

Fresh Mozz. Curd?

Anybody know where I can get me some fresh whole milk mozzarella curd?
Either in Fairfield or Wastechester?

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  1. I'd love to know, too- I've been trying to make mozzarella using supermarket milk and Junket Rennet, but I have been failing miserably.

    1 Reply
    1. re: Wizzapizza

      try different milk. In the local area, I've had success with Stew's milk, as it seems fresher. But stonybrook farms or others might be better. The generic supermarket stuff seems to have been neutered to the point of not curdling how I want...

    2. The mozzarella counter at Stew's has it by the case. I bought it several years ago. It isn't a regular thing and they had to figure out how much to charge for it. It's a commercial rennet (not cultured) product.

      Wizzapizza, what kind of trouble are you having? If you get the temp right and use enough rennet it should work.

      3 Replies
      1. re: cteats

        I think it might be my acid? I'm pretty good with the temp, usually pegging it at 88-90 degrees depending on the recipe. My curd just doesn't firm up right. The few times I've worked it into a ball it has been very dense. I think I'm just leaving a lot of cheese in the pot. I have tried both vinegar and citric acid. Do you have a tried and true recipe? Is Junket okay?

        1. re: Wizzapizza

          If it doesn't firm up but still forms small curds, it sounds like it has something to do with temperature. I found that the milk cools off so quickly that you need to do something to maintain the temperature while the rennet works. I usually go higher than the target temperature, and make sure you are getting a temp from the top of the liquid (where it is coolest). Then, wrap it or put it over a very low heat source while the rennet is working. A very dense ceramic or stainless pot will also help, since it will retain heat.

          Another solution is to make a cultured mozz, which is more authentic, anyway. You'll need to buy the culture starter, which you can find online.

          You can also make a mozz-like cheese from plain cultured yogurt. Drain it through cheesecloth, then do the heat/knead cycles as with regular mozz. It's actually better on some pizzas, IMHO.

          1. re: cteats

            Thanks, guys, for all the help! I'm going to try Stew's milk. I'd love to do non-homoginized like Ronnybrook or stonybrook, but that is really cost-prohibitive. I'm also going to try the culture. I'll let you know how it goes!

      2. Unfortunately it's in New Haven....Liuzzi's will put aside some fresh curd for you if you call the day before. You can get some rennet there too if needed.