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Step 13Heat the Curd.
OK here comes the tricky part.
Place the Curds in the microwave on high for 30 - 45 seconds. If you have it on too long you will cook the Curd and it will turn to mush. Better a couple shorter cycles than one that's too long. The Curds will start to separate from the Whey. I have an 1100 watt microwave. If yours is a different wattage you might have to adjust the time.
Place the Curds in the microwave on high for 30 - 45 seconds. If you have it on too long you will cook the Curd and it will turn to mush. Better a couple shorter cycles than one that's too long. The Curds will start to separate from the Whey. I have an 1100 watt microwave. If yours is a different wattage you might have to adjust the time.
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May 2, 2010. 9:59 AMB. Gibbs
says:
Does altitude make a difference in how homemade fresh mozzarella turns out? I ask because the only Italian restaurant owner in the small Mexican town at 7,000 ft. in which my spouse and I are considering taking up residence told us that he has been told that because of the altitude he can't make fresh mozzarella that will turn out corrrectly. Can that be true?
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Jul 28, 2009. 10:29 AMadesinacameron
says:
I don't have a microwave. How would I do that step without it?
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Apr 18, 2008. 5:00 AMwizodd
says:
A target temperature would be very good to have here, since microwaves vary all over the place in their ability to heat, and the volume of curds involved will also change this....
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4
Apr 18, 2008. 6:31 AM
mikemwa (author)
says:
mikemwa (author)
says:
A target temperature is probably around 135 to 140 degrees after the second microwaving. All I know is it's almost too hot to knead. You may want to use a big spoon to work it for a while until it cools down a bit or use rubber gloves. It should start to get stretchy at about this point..
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