@ElendilTheTall I am sorry but you are @rfusca conscience not mine so no way to convince me to buy free tickets. You will have to be content with the d3s
pour the milk in a cauldron with the "caglio" and keep there for 1 hour at 35 °C
then you break in minute pieces and is poured in hot water (80°C) and is made in threads
you must achieve a correct ratio between fat and proteins
and the right acidity level via the "caglio"
acidification lasts up to 8 hours at a 46°C temperature
now it's ready to be "shaped" and if you have not reached the right acidity you don't have the proper consistency
this is the so called "filatura" which means threading in oblung shapes the cheese
now the cheese is cut (which in italian can be said "mozzare" from which you get the name) and is submerged in a salty solution
this is not something which I would be able to do at home :) you can do some approximation but that's not the real thing I fear :( but if you try please take pics and share the results because I would be interested!
@Francesco this will make you cringe after the discussion last night - my mom asked me to make risotto and gave me canned chicken broth, canola oil, long grain rice, and grated parmesan kraft cheese. i just about broke out laughing
