How To Transform A Failed Homemade Cheese Into The BEST Mozzarella Ever!

There are two main methods for making mozzarella: a fast version that "cultures" the milk in mere minutes with citric acid, and a slow version that cultures the milk over a day or so.

So when Fat Cow, one of my pressed cheeses, didn't turn out as hoped, I decided to try transforming it into mozzarella, treating it like the slow version of mozzarella by using the cultured wheel of Fat Cow as my base. I crumbled the cheese and then heated it in the microwave until soft and then stretched it as I would for mozzarella.

And it worked! The mozzarella was incredibly flavorful, well-salted, and wonderfully rich. I think it may be the best mozzarella I have ever tasted.

RECIPES
Fat Cow Cheese Recipe: https://bit.ly/3EeCNnx (YouTube)
Fat Cow Recipe: https://bit.ly/3k74LuG (Blog)
Tasting Fat Cow Cheese: https://bit.ly/3EiseQm (YouTube)

EQUIPMENT
Vacuum Sealer: https://amzn.to/3KG4N5R (Amazon)

Read my blog: https://jennifermurch.com/
Recipes: https://jennifermurch.com/recipe-index
Email me: [email protected]

CHAPTERS
00:00 Fat Cow Mozzarella
00:33 Making the Failed Cheese
01:14 Trying to save the failed cheese
02:21 Getting Perspective
02:52 Troubleshooting
03:33 Things I could've done differently
04:14 The Test
04:38 Taste
05:07 Making mozzarella from a pressed cheese
07:29 Overheating the curds
07:52 Storing and Aging
08:26 One month later: tasting the aged "failed" Fat Cow

Disclaimer: This video may contain affiliate links, which means that if you click on one of the product links, I'll receive a small commission.

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