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I discarded my whey before I heated my mozzarella curds. Help!

I have some whey draining from the curds. How can I bulk it up to create an effective bath?

asked by DistractedCooker 6 months ago
3 answers 317 views
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Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

added 6 months ago

I'm sorry you didn't get an answer to this in time! What did you end up doing and how did your mozzarella turn out?

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 6 months ago

I ended up using about 2 cups of whey that drained from my curds and then I added about 2 liters of bottled water to the pot and used that as my bath. I am still not very good at this step in the cheese making process so I can't tell if my altered bath contributed to the low stretch I achieved on my cheese. (I need to read up more on this part, I take notes on my process but I have trouble replicating the limited success I have had in the past). Thanks for responding. My initial post was a rush of hasty despondency over having thrown out something I needed two steps down the road.

Cfe06c3a 31ba 4cd7 a0b0 2d1e7eb98d8e  18930218514 6fcf35ff43 b
Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

added 6 months ago

I struggle with getting a good stretch too -- best of luck with the next batch!