thinking of making my own mozzarella for when i make pidser, what are some common mistakes i should look out for as a beginner in cheese making? any good tips or tricks?
Last I heard shit tier pizza restaurants manage to make their own mozzarella, it cant be that hard
dont skimp on the gravel
>>22188513Holy shit I love real mozzarella.
>>22188513you cant make a mistake with mozz. it's like assembling legos.
>>22188517>shit tier>made their own mozzmight be something to that. when i was 19 i worked at a place that made our own mozz and it was chewy as fuck because none of us knew what the fuck we were doing
>>22188513rule 1: do not under salt.
>>22188874rule 2: do not over salt.
>>22189640Rule 3: Precisely salt the mozz so that it is precisely salted; doesn't need a salt bath.
>>22188513Mozz is one of those things that everyone says is easy - until they fuck it up and it tastes like shit. If you pull it for too long, it gets tough. Don't use skim milk or any other cheap shit. Salting it properly is really tough - it should be packed up in almost a watery brine. There was a cheeseshop in my dad's hometown that did it perfectly and I have no idea how the fuck they did it - probably by doing the same thing, every day, for sixty years. You'll have to experiment.
