Hot answers tagged

19 votes

How can I melt mozzarella balls?

Very simply, with heat from above. I cannot comment on the microwave, since I have almost never used one, but a pan is clearly the wrong tool for the job, since there you are heating the bread from ...
  • 129k
11 votes

How can I melt mozzarella balls?

Mozzarella balls, particuarly the almost "Fluorescent" white variety, contain a lot of water. To get them to melt successfully, you need to get that water out. What I do is slice the balls ...
  • 3,905
8 votes
Accepted

How can I determine protein content of random cottage cheeses at home?

No, this is not something you can do at home (except if you are Walter White). Here is a good overview of common methods: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7597951/pdf/foods-09-01340.pdf ...
  • 481
8 votes
Accepted

What's the science behind citrate's emulsifying power in cheese sauces?

A key compound affecting texture in cheeses is colloidal calcium phosphate - calcium and phosphate dispersed throughout the fat, and water, and casein matrix. Typically, heating would cause the casein ...
  • 5,350
7 votes

Why won't my pizza cheese brown?

It's not browning because the top of your pizza is not getting hot enough to brown the cheese. One solution for baking pizza in a home oven is to use the broiler near the end of your bake time. You ...
  • 67.7k
6 votes

How can I melt mozzarella balls?

"Real" Pizza tends to have the balls broken up or sliced and done under intense heat. I've had decent luck getting fresh (balls in brine) mozerella to melt in a toaster oven simply by ...
6 votes
Accepted

How can I melt mozzarella balls?

First off your best bet is going to be an oven/air fryer but a pan should also work. Secondly, you are probably using the wrong type of mozzarella. What you want for things like pizza and other ...
  • 481
3 votes
Accepted

What is difference between Greek and Danish feta cheese?

These are two different cheeses. I don't know how they came to be called by the same name, but they have a very different taste and texture. The Greek-style Feta is a subtype of the standard cheese on ...
  • 129k
3 votes

Why won't my pizza cheese brown?

I suspect that the cheese you are using is just not ideal for browning. If you want to stick with mozzarella try to get an aged, low-moisture and also low-fat or skim variety. Otherwise Emmental ...
  • 2,024
3 votes

Is there a known point of origin for Brined Cheeses?

Archaeologists have evidence of salt used as a preservative for at least 8000 years, and in locations around the world with widely varying temperatures and humidity. The ubiquity of salt, simplicity ...
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2 votes
Accepted

What's the optimal temperature to dry cheese using oven or dehydrator?

Short answer: slow-dry the cheese under refrigeration. Long answer: The cheese protein matrix (casein micelles) relies on a fine balance and arrangement of milk fats finely dispersed in small globules ...
  • 5,350
2 votes

What's the optimal temperature to dry cheese using oven or dehydrator?

I believe a great temperature to dry cheese is around 4°C. No, that's not a typo. I have observed cheeses wrapped in parchment paper drying in my fridge while keeping (most) of the fat and the flavor. ...
  • 4,636
2 votes

What are the dark brown streaks on the surface of the cheese that suddenly appeared within one day?

Knife or hands weren't clean, or something else in the fridge cross-contaminated it. A simple ruleset I always follow for cheeses, as I often have many types at once in a small fridge. Never unwrap ...
  • 25.3k
2 votes

Why are my cheese curds not well-knitted after pressing?

Are you sure your cheddaring process (forming 2 slabs and flipping and stacking them for 2 hours every 15 min) was done at the correct temperature? Also is it possible that you fractured your curds ...
1 vote
Accepted

What is the difference between fondue and cheese sauce? And do both need to be kept warm to be remain melted?

To address your title question.: What is the difference between fondue and cheese sauce Fondue is typically made with Gruyère cheese, and generally (though not always) is made with wine. Some ...
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