home made mozz and the curd.
so i have made mozz from store bought cheese curd recently- fairly simple, easy to do and worth the effort.
In an effort to eliminate the middle man who looks at me with disdain when he sells me his curds reluctantly-i would like to make some.
am i getting in over my head here? is it fairly simple?
Have any instructions you can recommend?
How many days do they need to form?
Can i freeze my curds afterwards for later mozz use?
For what its worth, making your own mozzarella (including making the curds) is considered a more difficult cheesemaking task... I've tried three different times, using a variety of recipes including the ubiquitous Ricki Carroll mozzarella making recipe, and have basically produced rubbery polly-o each time -- nothing like the soft luscious fresh mozzarella I'm going for. Not that this has diminished my desire to get it to work, but just to mention that I know its been a frustrating task for me and several other people I've talked about this with online...
I've never used store bought curds, so I can't tell you whether mine were similar to that... It was a little while ago, so I don't remember their exact consistency... But rubberyness shouldn't be a result of stretching too little -- as far as I know it is the result of the opposite. That said, there is a thread on chow right now about making mozarella with several posts about people's failures, and there is the same type of thread over on egullet... I guess it helps to know I'm not alone...