NEW! Google Custom Search

Loading

mozzarella curd

jyang949's picture

Went to the market really early and saw them cutting up mozzarella curd. They told me how to finish it at home, so I bought a chunk to make string cheese.

The curds are soaked in near-boiling water (salt optional) until soft, then drained, stretched, and shaped. At the market they repeat the process several times. 

Can the curds be used as-is in cooking, or is the soaking and stretching an essential step? 

Janet

Gretchen50's picture

When DD's DBF has made it, he (post #71141, reply #1 of 4)

When DD's DBF has made it, he has stretched it. It would definitely not be the same as fresh mozzarella without it, I wouldn't think. How do you mean to use it?

jyang949's picture

Baked in lasagne, for (post #71141, reply #2 of 4)

Baked in lasagne, for example. I wondered if the curd could just be crumbled into the layers. 

When the BF makes it, does he use it right away or let it ripen a few days?

Janet

Gretchen50's picture

He stretched it and made an (post #71141, reply #3 of 4)

He stretched it and made an absolutely delicious roll with prosciutto from it.

I have always heard about Wisconsin cheese stores selling the cheese curds, and they are eaten. I think the difference would be that it wouldn't be that wonderful melty stringy layer of cheese you get from mozzarella.

I can't paste the thing I copied about eating the curds as a snack--they are described as being a little nugget of "crunch" (not in a crisp way). They also described lightly battering them and frying.

jyang949's picture

Since the mozzarella was (post #71141, reply #4 of 4)

Since the mozzarella was rolled with prosciutto, did he skip the salt? 

I've tried fresh mozzarella only a few times because it seems too bland. I turned my batch into string cheese with just a little salt in the water bath. It tastes good! However, my daughter, the original Picky Eater, is reluctant to try it. Perhaps I should have added a bit of food coloring so it looks like supermarket string cheese.

Kids. What are you going to do?

Janet