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Home Cooking

Mozzarella curd problem

mpanto | Dec 14, 201103:10 PM

I buy the curd in a 20lb block and separate into 2 lb chunks vacuum seal them and freeze for a later time. I have come across an issue with this process. I don't know if it's because I freeze it or I'm doing something wrong. Here is the issue. After stretching and forming then placing in cool water bath the cheese gets a mushy coating. Can someone help?

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