It's all in the milk.
Finally, you'll need a pair or two of gloves. We'll be sticking our hands into some very hot water during the spinning stage, and while some professionals may go in bareback, I'm not nearly so bold. I typically wear a couple pairs of latex gloves layered on top of each other, but one pairs of heavy-duty dish gloves will also do the trick, especially if your hands are sensitive to heat. Just make sure the gloves are clean, fit your hands snugly, and don't have any holes in them .
When the milk reaches 88 to 90°F , add the rennet and stir well until it's evenly combined with the milk, about 30 more seconds.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.
set over a bowl , and made them into mozzarella. When they were ready, I asked my colleagues to blind-taste the two mozzarellas, one made using the more classic curd-cutting method and the other made from my shortcut approach, side by side. Not only were the results virtually indistinguishable from each other, but the final yield of cheese was the same. Less effort, less time, and identical results? It's basically a no-brainer to take the easier route.
The second method is the one I'm more partial to, since I find that it lends a bit more control to the process and gives you slightly more tender mozzarella, all without a whole lot more work. For this approach, you can place the pot containing the remaining two-thirds of your whey over high heat and raise the temperature to around 180°F , though even hotter is fine. Meanwhile, place about one-third of the curds in a heat-safe bowl.
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