Choose one of the following methods to heat the curds:
A) Our 30 minute system is quicker because we simply use 3 cycles in the microwave to heat the curds to the point of stretching.
- The first stage of 60 seconds on High will cause more whey to be released as the curds heat. The cheese is removed and folded back on itself several times releasing more whey which is removed.
- The next step is back into the microwave for 30 seconds on High. This will now cause the curds to consolidate more and begin to stretch. Folding and removing whey now have your cheese looking more like mozzarella. At this point the cheese may simply stretch of its own weight.
- The final cycle is again 30 seconds and your cheese should now be stretching well. Following this cycle it may be too hot to handle so using gloves or a pair of sanitized wooden spoons will help.
B) Traditional hot whey or water for stretching.
This is more in line with the traditional process but takes a bit more time. 2 quarts of water or whey are heated to 175F. This will be too hot for your hands so use heavy rubber gloves or a couple of sanitized wooden spoons to manipulate the curds. The curd you have made is now placed in the water and folded back and forth on itself to distribute the heat. This may take 3-5 minutes and you should note that the curd is ready to stretch on its own when it is ready.
Click HERE for a detailed description of this process without using a microwave.
As the curds are heated note the whey that has been released as the curds are heated. Quickly as in the previous step, press/knead the curds while pouring off the whey. Do this several times.
NOTE: the more you press the curds during this phase the more whey will be removed and the drier the cheese will become. This is a matter of personal preference and with experience you will be making the perfect cheese to your own taste.