If the curd is too soft or the whey is milky, let it set longer, up to 30 more minutes. Step 6 6Cut & Cook Curd Cut the curds into a 1" checkerboard pattern. Place the pot back on the stove and heat to 105°F while slowly stirring the curds with your ladle (if you will be...
In this case, the cheese is cooked and then spun or pulled from curd, unlike most cheeses where curds are drained and pressed into a mold. The word mozzarella itself comes from mozzare, to tear, and refers to the tearing of the stretched mozzarella to form balls (although the reverse is...
The traditional curd-cutting step. Serious Eats/Vicky Wasik Now, here's where things get interesting. Most recipes suggest that you turn the heat off once the curds hit that 88 to 90°F mark, cover the pot, and allow the curds to solidify for anywhere from five minutes to several hours...