35 votes

Pre-treatment of wet mozzarella balls to reduce moisture for pizzas - thoughts on method?

I think you are overthinking the problem. The biggest issue with homemade pizza, especially Neapolitan style, is that people generally use way too many toppings. Cut back on your toppings (sauce ...
moscafj's user avatar
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29 votes

Pre-treatment of wet mozzarella balls to reduce moisture for pizzas - thoughts on method?

I'm going to suggest some corrections and workarounds here. First, if the generic "mozzarella balls" you're buying are so wet you need a whole roll of paper towels, stop buying that brand. ...
FuzzyChef's user avatar
  • 63.2k
11 votes
Accepted

What is the most common mozzarella used in Italian pizza

I'm not sure what you mean by "common mozzarella." If you mean the dried out "low-moisture" stuff you find in the U.S., that's just not common in Italy. If your pizza actually had "mozzarella" on it,...
Athanasius's user avatar
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7 votes
Accepted

Why does my mozzarella crumble?

It's a bad recipe. Here's why: The way to make mozzarella without using citric acid is to use cheese cultures to acidify the curd, since in order to achieve the cheese's characteristic stretchiness ...
FuzzyChef's user avatar
  • 63.2k
5 votes

Vegan alternative to Mozzarella

Late but you have to try the vegan Mozzarella from Miyoko's kitchen. Its the only Vegan Mozz I've found that tastes great cold i.e. in a caprese sandwich but it also melts very well as I use it on ...
gwar9's user avatar
  • 211
5 votes

Failing to make mozzarella

The problem is the organic milk. Or rather, the fact that organic milk available in grocery stores is high-temperature pasteurized, rather than conventionally pasteurized. That helps it keep a lot ...
Joshua Engel's user avatar
  • 4,426
4 votes

Why does my mozzarella crumble?

It could be that you are not maintaining enough heat through the process to get good curd separation, but ultimately, I think your curds became too dry. Eighteen hours seems far too long. I've had ...
moscafj's user avatar
  • 74.7k
3 votes

Failing to make mozzarella

There's a couple things I think might help. I think GdD is right, it sounds like your method is rushing things too much. After you add the rennet, you need to wait for the curd to set until it ...
Megha's user avatar
  • 11.8k
3 votes

Can calcium sulphate substitute for calcium chloride in mozarrella cheese making?

Calcium sulphate (CaSO4.nH2O) is also known as gypsum or plaster of Paris. It's slightly soluble in cold water (~ 3 g/l) and almost insoluble in hot water. Calcium chloride (CaCl2) is much more ...
remco's user avatar
  • 1,157
3 votes

Shipping Homemade Mozzarella

Mozzarella needs to be refrigerated, outside the fridge it has a limited shelf life, see our generic question: How do I know if food left at room temperature is still safe to eat? So shipping without ...
Stephie's user avatar
  • 59.5k
2 votes

What is the most common mozzarella used in Italian pizza

Fior di latte is by far the most commonly used cheese in Italian pizza. Parmigiano (parmesan} is also used on occasion in some areas as well as scamorza affumicata Packaged mozzarella as seen in the ...
Joe J. Cummings's user avatar
2 votes

Vegan alternative to Mozzarella

The "Mozzarisella" is based on rice and goes relatively close to the original one, unluckily it may not be so easy to find it. Personally I've never encountered it outside Italy.
user42481's user avatar
2 votes

How are mozzarella cheese sticks (string cheese) formed?

The stretch and fold method, over and over. If your cheese is stretching with no curd chunks left, then this stretch fold method makes better string cheese than any I could buy. After the repeated ...
Ember's user avatar
  • 21
2 votes
Accepted

Making cheese without rennet

You cannot make mozzarella without some form of rennet. It can be natural rennet, synthetic, or vegetable-based rennet, but you need it to get the correct cheese texture. This goes for the vast ...
FuzzyChef's user avatar
  • 63.2k
2 votes

What type of cheese is used on Patsy's Old Fashioned Margherita Pizza

You can buy firm, sliced [or grated, of course] mozzarella in supermarkets for sandwiches or pizza topping. [I've never tried it, I can't imagine it would be to my taste] but I see no reason it couldn'...
Tetsujin's user avatar
  • 30k
2 votes

Failing at making "Fast Mozzarella"

Your post was a bit confusing, because you say your recipe is for mozzarella but then you say... I tried making ricotta and paneer in the past and it worked flawlessly. I have another 1.5L of milk ...
mbjb's user avatar
  • 1,739
2 votes

Failing at making "Fast Mozzarella"

Looks like the rennet is missing in your recipe. You also might want to consider to skip the shortcuts and the vinegar and to start off with a more authentic/original formula as you usually can assume ...
J. Mueller's user avatar
  • 2,119
2 votes

Pre-treatment of wet mozzarella balls to reduce moisture for pizzas - thoughts on method?

While @FuzzyChef has suggested an hour in the fridge in a colander, which I am sure works fine, in my experience you can get adequate drainage by cutting the mozzarella into ‘sticks’ rather than ...
Spagirl's user avatar
  • 3,234
2 votes
Accepted

Doctoring up part-skim low-moisture mozzarella for pizza

In this question, someone suggested using cream cheese to better replicate the effect of fresh mozzarella, milky and fatty. You likely won't want it by itself, but a little mixed in with your ...
Megha's user avatar
  • 11.8k
1 vote

Can you add emulsifying salts when making mozzarella?

Well as such you can't add emulsifying salt in the preparation of natural mozzarella cheese. If you want to prepare processed mozzarella cheese then you can add emulsifying salts for better ...
Akash Patel's user avatar
1 vote

Is it ok to make mozzarella from pasteurised milk?

Yes, you can make mozzarella from pasteurized milk. You will want to avoid the so-called "ultra-pasteurized" milk if at all possible. The reason the ultra-pasteurized milk should be avoided for ...
Dana Brunson's user avatar
1 vote

Vegan alternative to Mozzarella

My favorite vegan mozarella is Teese Vegan Mozarella from Chicago Vegan Foods. Indeed, a vegetarian friend of mine who does eat dairy actually prefers Teese on pizza to dairy cheese. Chicago Vegan ...
Alex A.'s user avatar
  • 111
1 vote

How to obtain rennet?

Homebrewing beer is becoming more and more popular. Many cities have homebrew stores and many of those stores also carry cheesemaking ingredients (along with winemaking). So, if you have a local ...
Catija's user avatar
  • 16.5k

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