I’m making home made meyer lemon curd as gifts for friends. How long will it last in the fridge? In the past when I made it for my own uses, the left over seem to fair pretty well for a few days. Can I say good for a week?... (8 replies, last updated by nja December 16, 2005)

Find Buffalo Cheese curd. Simmer highly salted water in a large pot. Put cheese curd in. Take it out and start kneeding it and stretching it. Continue 6-8 times. Eventually will turn into buffalo Mozzerella. Anything floating in... (33 replies, last updated by gaylenwaydelich September 5, 2007)

and mix until it comes together. -With a both hands or one hand a large wooden spoon, stretch the curd. -DO NOT OVER STRETCH-OVER STRETCHING=TOUGHNESS. (1 reply, last updated by Mike December 27, 2005)

I’m interested in stretching my own mozzarella. I did see a rather old post on here regarding some places in Brooklyn that make fresh mozz, and I am aware of several local places to buy ultra fresh mozz, however I really am... (2 replies, last updated by BackyardChef May 23, 2007)

I have been playing with Ricki Carrol’s 30 minute mozzarella www.cheesemaking.com and have been having some difficulty getting my cheese to stretch properly. I have gotten a good clean curd and have been microwaing to get... (2 replies, last updated by MTaylor August 14, 2006)

I have just starting making Mozzarella Cheese and I have a few questions: My cheese has the proper consistency, it pulls and stretches well, but it tastes like milk, not fresh mozzarella. I’m using Lipase and whole milk… any idea... (1 reply, last updated by hilltowner March 13, 2008)

. Microwave the curds on HIGH for 1 minute. Drain off all the excess whey. Gently fold the cheese over and over (as in kneading bread) with your hand or a spoon. This distributes the heat evenly throughout the cheese, which will... (13 replies, last updated by Gooseberry August 2, 2007)

degrees then 105 with rennet....then sequential 1 minute then 30 second microwave method for kneading and stretching. In second batch decided to use1/4 tsp liquid rennet and 1/4 tsp mild lipase (diluted in 2 tbsp water). same... (0 replies, last updated by pondrat July 31, 2009)

into cheesecloth and then hung and drained. After four hours, it’s solid lump. But it’s not mozz. Did you stretch the curds? After the solid lump is drained, it’s cut into cubes and these are heated in hot water.... (17 replies, last updated by soniabegonia May 18, 2009)

be fairly elegant – I’ll be eating all the cheese curds and sausage in the days before the wedding – but should ideally feature regional, innovative and real food. I’m sure anyone who visits this site... (0 replies, last updated by Hanna December 14, 2005)

First posting ever. You guys are awesome and don’t use stupid words like ‘boite’ to describe a restaurant. Mission: I’m looking for somewhere in Toronto with good poutine. Fries crisp on top, soggy on the... (18 replies, last updated by amy March 26, 2006)

the curd until it binds into one piece, incorporating some of the water, and then begin pulling and stretching it to make it smooth. That’s all! (4 replies, last updated by jeanmarieok October 18, 2007)

Several online vendors sell mozzarella curds for home use, from which fresh mozzarella is stretched and formed. Sorry but I don’t have a rec. It wasn’t clear from your post what you are looking for. Burrata is not... (2 replies, last updated by SteveT December 22, 2005)

Since Poutini has managed to get squeaky curds (and Smoke’s had them when they first opened), it’s not much of a stretch to ask for them. It’s what makes poutine good, and shows that the product is fresh. So... (215 replies, last updated by duckdown September 15, 2009)

How soft is “soft”? It shouldn’t be runny or gelatinous. It should be pliable but resiliant ... different than semi-soft cheeses. It is a “pasta filata” - a pulled curd cheese. Provolone is also in... (2 replies, last updated by bob oppedisano October 21, 2004)