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Mozzarella questions

post #1 of 7
Thread Starter 
At what temperature does mozzarella melt? If it's melted at the lowest possible temperature and allowed to cool again, how much and in what ways will it change from the fresh product?

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post #2 of 7

"Different brands with different % make-ups will melt at different temps with different results after cooling." 



OK ... I know how completely stupid that may sound ... BUT ... that's just the way it is. When I had my pizza place I used a blend mix of three(3) different cheeses, each for their different qualities, melt, chew and oil. Flavor is important too. Think about all the different take-out pizzas you've had. Did the cheese pull apart stretchy from each piece or did it pull apart as a clean slice from each piece? How did the stretch of the cheese change from when it was screaming hot to when it was cool? How was the general moisture (oiliness) of the pizza; was it nice and the way you wanted or did you need to pat it a little with a napkin? These are all different qualities of mozz. Each and every one could be different from another. Quality mozz anyway.


I know my answer probably doesn't help very much ... but it's my experience from being in the pizza business.  

post #3 of 7
Errrrr, isn't that how mozzarella is made: Heat curd to melt, stretch and roll, and cool? The melt temp is rather hot water temp but not boiling.
post #4 of 7
Thread Starter 
Brian, that was my thinking, but on the other hand a lot of dairy things are temperature non-reversing: if you heat them, they undergo a change that is irreversible.

IceMan: fair enough -- it's very difficult to generalize accurately. Thanks for the warning!

We'll see how it goes...

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post #5 of 7

We used a combination of three(3) cheeses. I forget the brand of the first and second, but they were the same company. One was (name) red-label and the other was (name) blue label. We would use a whole block of each. One was full-milk the other skim. These were picked for melt, chew and flavor. The mix of the two was much better than just one either way. The third cheese was AAA brand. It had the fullest flavor and the most oil. The first two were rather dry and this one evened everything out. It was also a smaller block, of which we used a half cut to the other two full blocks. (1-1-1/2). This combination had a very nice stretch when hot and didn't seize up when it cooled off. It was still soft tomorrow for left-overs, if there were any.

post #6 of 7
Thread Starter 
Do you know what happens if you warm mozzarella to about 150F (WAY below melting or curdling temperature) and roll it with a pin into a layer? Does it get rubbery and horrible? Or can even that not be generalized?

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post #7 of 7
Thread Starter 
Let me back up.

The idea is to have a layer of mozzarella in a weird modernist caprese. But I don't know of good mozzarella big enough to cut into a large enough sheet.

The "right answer" is to make it fresh myself and lay it down fresh, but I think this is overkill if you're not running a three-star restaurant. So I want to know how to make good premade mozzarella turn into a sheet about 1/8" thick and maybe 5x5 inches square. Juicy not rubbery is very important here.

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