LGC063 – Why Pasta Filata Cheese Stretches

Little Green Cheese | Cheese Making at Home

During this episode, I answer a question from St. Rain who wants to know why Pasta Filata cheese stretches? They are intrigued that I didn't use citric acid as I did in the quick mozzarella video to get the curd to stretch.
OTHER QUESTIONS ANSWERED DURING THE EPISODE

• Bernard argued that wouldn’t it be better to apply weight than to use a spring to press the cheese
• Greg asked why his Paneer wouldn’t work when using Buttermilk as the base
• Peter and Heidi want to know what would happen if they used Thermophilic culture instead of the Mesophilic culture that their recipe stated.

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Until next time Curd Nerds, Keep Calm and Make Cheese!

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