Monthly Archives: July 2010
Mozzarella stretching pH
The usual pH for stretching mozzarella curd is between 5 and 5.6, for buffalo mozz aim for 4.8 to 4.9(because of buffer efect from higher protein) and for artificially acidified mozz(like with citric acid) aim for 5.6-5.8
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Summer Cheese
In summer I like to have some fresh cheese, like queso blanco, cottage, feta salad, buffalo mozzarella in caprese and mild slices of gouda 🙂
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