Learn to Make the Holy Grail of DIY Fresh Cheese: Mozzarella
Science Crowns Mozzarella The King Of Pizza Cheese
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unique browning patterns on mozzarella come from the way it bubbles, a scientist says. 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FM","link":"/"}},"bayareabites_119269":{"type":"posts","id":"bayareabites_119269","meta":{"index":"posts_1591205157","site":"bayareabites","id":"119269","score":null,"sort":[1500911340000]},"guestAuthors":[],"slug":"learn-to-make-the-holy-grail-of-diy-fresh-cheese-mozzarella","title":"Learn to Make the Holy Grail of DIY Fresh Cheese: Mozzarella","publishDate":1500911340,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cfigure id=\"attachment_119343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/shaping-ball-new.jpg\" alt=\"Homemade fresh mozzarella.\" width=\"1920\" height=\"1355\" class=\"size-full wp-image-119343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-768x542.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-1020x720.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-1180x833.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-960x678.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-520x367.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade fresh mozzarella. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There was a time when I swore off making fresh mozzarella. In a previous job, I worked on developing a recipe for the stuff and things did not go smoothly. It took weeks and weeks of testing, and I was still unable to write a recipe that worked perfectly, each and every time. Other cheeses were easier to manage, but not mozzarella.\u003c/p>\n\u003cp>Why? It really comes down to the milk. More than any other fresh cheese, mozzarella is highly dependent on how and when milk was procured, pasteurized, and opened. Fresher milks curdle and stretch differently than those that have been on the shelf longer. Non-homogenized milks behave differently from homogenized. Depending on the temperature at which the milk was pasteurized, it may not form stretchable curds \u003cem>at all\u003c/em>. Given all of these factors, plus regular human error, it is basically impossible to write a recipe for the absolute perfect mozzarella that works every time.\u003c/p>\n\u003cp>So what is this thing posted at the bottom of the page? It’s written as a recipe, but consider it a guide instead. If you make smart shopping decisions, you will almost certainly end up with mozzarella in the end. It may be the best mozzarella you’ve ever eaten, or it may not. How do you make great cheese? Practice. Try making mozzarella a couple of times a month. Try out different milks and slightly different temperatures. Practice your stretching techniques. You’ll wind up with lots of tasty snacks and, eventually, some of the best cheese \u003cem>ever\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_119336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/mozz-ingredients-2-new.jpg\" alt=\"Make sure to purchase milk that hasn’t been pasteurized above 170°F. You will also need rennet (either animal or microbial), citric acid, and salt (not pictured).\" width=\"1920\" height=\"1250\" class=\"size-full wp-image-119336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-800x521.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-1020x664.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-1180x768.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-960x625.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-375x244.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-520x339.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Make sure to purchase milk that hasn’t been pasteurized above 170°F. You will also need rennet (either animal or microbial), citric acid, and salt (not pictured). \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Some tips:\u003c/strong> It is absolutely critical that you purchase milk that has been pasteurized at temperatures below 170°F. Do not purchase milk that has been ultra-high-temperature pasteurized. Some milks labeled simply “pasteurized” will work, but others may not. Your best bet is to look for milks labeled “batch pasteurized” or “vat pasteurized.” The website New England Cheesemaking has a \u003ca href=\"https://www.cheesemaking.com/good-milk-list.html\">fairly comprehensive list of milks\u003c/a> that should work and the stores where you can find them.\u003c/p>\n\u003cp>Purchase fresh liquid rennet and store it in the refrigerator. Don’t buy junket rennet. Both animal and vegan microbial rennets will work in this recipe. I’ve developed it using animal rennet, so if you choose to go the microbial route, you may need to fiddle with amounts. Check the label; it should tell you an approximate quantity to use.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When you’re heating the curd, go slow. The higher the temperature the curd reaches, the stiffer the final cheese will be. When it doubt, turn down the heat.\u003c/p>\n\u003cp>Keep your stretching station organized and wear good, solid rubber gloves. This is what my set-up looks like:\u003c/p>\n\u003cfigure id=\"attachment_119341\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/scooping-whey-new.jpg\" alt=\"Clockwise, from left: Hot whey, room temperature whey, and mozzarella curds covered in hot whey.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clockwise, from left: Hot whey, room temperature whey, and mozzarella curds covered in hot whey. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re a normal human, you will likely spill whey all over the counter, so keep towels nearby.\u003c/p>\n\u003cp>Finally, as you’re stretching and forming the cheese, let gravity do most of the work. Don’t go crazy and knead and pull at the curds. You want to manipulate the curds as little as possible in order to make tender, soft cheese. The curds should basically stretch on its own, with just a little bit of help from your hands.\u003c/p>\n\u003cp>Now go forth and cheese-make! You can do it!\u003c/p>\n\u003cfigure id=\"attachment_119338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/plated-mozz-2-new.jpg\" alt=\"Homemade fresh mozzarella with olive oil and freshly ground pepper.\" width=\"1920\" height=\"1198\" class=\"size-full wp-image-119338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-800x499.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-768x479.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-1020x636.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-1180x736.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-960x599.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-520x324.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade fresh mozzarella with olive oil and freshly ground pepper. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Fresh Mozzarella\u003c/h2>\n\u003cp>\u003cem>Makes 3 rounds, each about 6 ounces\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong> It is crucial that you use high-quality milk in this recipe. Ultra-high-temperature pasteurized milk (labeled UHT) will not work. Your best bet is to use milk that has been batch pasteurized at a low temperature. Non-homogenized milks are even better. Many organic milks are UHT, so you may need to look for a non-organic option. You can use animal or vegan microbial rennet in this recipe; both are available online. You will also need a good digital thermometer and a pair (or two) of rubber kitchen gloves for this recipe.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 gallon whole milk, not UHT pasteurized, and preferably batch pasteurized and non-homogenized (see note)\u003c/li>\n\u003cli>1 ½ teaspoons citric acid\u003c/li>\n\u003cli>¼ teaspoon rennet, dissolved in 2 tablespoons water\u003c/li>\n\u003cli>1 tablespoon kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place a colander in a large bowl.\u003c/li>\n\u003cli>Pour the milk into a Dutch oven or other large, heavy bottomed pot. Sprinkle the citric acid evenly over the surface of the milk. Stir well to fully dissolve the citric acid. Place the pot over medium-low heat and, stirring occasionally with a wooden spoon, slowly bring the milk to 88°F. It should take 5 to 10 minutes for the milk to heat up; be patient.\u003c/li>\n\u003cli>Remove the pot from the heat and stir in the rennet-water solution. Keep stirring for 30 seconds and then remove the spoon. Cover the pot and let the mixture sit, off the heat, for 5 minutes.\u003c/li>\n\u003cli>Remove the lid and check on the curd. It should have formed a solid mass that is the texture of a soft panna cotta. Stick a butter knife into the curd and press it very gently against the curd. If you see a “clean break” between the curds and a clear whey, you’re ready to move on to the next step. If the knife cannot cleanly cut into the curds and/or if you see milky whey instead, re-cover the pot and let it rest for another 2 minutes. Repeat the “clean break” test. If necessary, let the curd rest for another 2 minutes.\u003c/li>\n\u003cfigure id=\"attachment_119331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cut-curd-new.jpg\" alt=\"Cutting the curds, again.\" width=\"1920\" height=\"1309\" class=\"size-full wp-image-119331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-1020x695.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-1180x804.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-960x655.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-520x355.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cutting the curds, again. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Once you’ve got a clean break, insert a long, thin spatula or knife into the curd, all the way down to the bottom of the pot. Drag the spatula along the bottom of the pot to slice through the curd in a straight line. Repeat these cuts, parallel to the first one, at 1- to 1 ½-inch intervals. Turn the pot 90°F and cut the curd, again at 1- to 1 ½-inch intervals, perpendicular to the first cuts. You should have a grid of 1- to 1 ½-inch cubes.\u003c/li>\n\u003cfigure id=\"attachment_119329\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cooking-curds-2-new.jpg\" alt=\"Slowly heat the curds and the whey until the whey reaches 105°F. Those blobs of fat are okay; this milk is non-homogenized so some separation is natural.\" width=\"1920\" height=\"1374\" class=\"size-full wp-image-119329\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-1020x730.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-1180x844.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-960x687.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-520x372.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly heat the curds and the whey until the whey reaches 105°F. Those blobs of fat are okay; this milk is non-homogenized so some separation is natural. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Place the pot over medium-low heat and begin to slowly bring the whey to 105°F. For the first minute or so, occasionally stir the curds to break them up into large blocks. After the first minute, stop stirring but occasionally twist the pot to make sure the curds and whey are heating evenly. This process should take 5 to 10 minutes. Be sure to check the temperature of the whey and not the curds, and to take the temperature in more than one place in the pot.\u003c/li>\n\u003cfigure id=\"attachment_119340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/scooping-curds-3-new.jpg\" alt=\"The cooked curds will glob together a bit and will be slightly stretchy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cooked curds will glob together a bit and will be slightly stretchy. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Use a slotted spoon to transfer the curds to the prepared colander. They should be slightly stretchy and sticky. Leave all of the whey in the pot.\u003c/li>\n\u003cfigure id=\"attachment_119339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/pressing-curds-4-new.jpg\" alt=\"Gently press on the curds to encourage them to expel whey and form a solid mass.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently press on the curds to encourage them to expel whey and form a solid mass. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Press very gently on the curds to form a large mass of curd. Additional whey will continue to come out of the curds. You can encourage this by continuing to press on the curds. Let the curds drain, occasionally pressing on them, until they are no longer dripping whey, 10 to 15 minutes. Transfer the curds to a cutting board and pour all of the collected whey in the bowl back into the Dutch oven.\u003c/li>\n\u003cli>(If you’d like to wait and stretch your cheese on another day, you can refrigerate (or freeze) the curds and whey (in separate containers) at this point. Bring everything to room temperature before continuing with the recipe below.)\u003c/li>\n\u003cfigure id=\"attachment_119330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cut-curd-mass-new.jpg\" alt=\"Cut the set curd into a grid of 1- to 1 ½-inch cubes.\" width=\"1920\" height=\"1373\" class=\"size-full wp-image-119330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-1020x729.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-1180x844.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-960x687.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-520x372.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the set curd into a grid of 1- to 1 ½-inch cubes. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Slice the curd into 1-inch cubes and then divide the cubes into three portions. Place one third of the curds in a large heatproof bowl.\u003c/li>\n\u003cli>Stir the salt into the whey until it is fully dissolved. Pour about a third of the seasoned whey into a second large heatproof bowl.\u003c/li>\n\u003cfigure id=\"attachment_119344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/taking-whey-temp-3-new.jpg\" alt=\"Monitor the temperature of the curds as they heat up.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monitor the temperature of the curds as they heat up. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Heat the remaining whey over medium-high heat until it reaches 185 to 190°F. Pour enough of the hot whey to completely cover the curds in the bowl. Let the curds sit in the hot whey, undisturbed, until they reach 135°F in the center. They should be starting to melt into a single mass. Depending on how cold the curds were to begin with, this can take anywhere from 10 seconds to 1 minute.\u003c/li>\n\u003cfigure id=\"attachment_119334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/first-stretch-new.jpg\" alt=\"Beginning to stretch the cheese.\" width=\"1920\" height=\"1338\" class=\"size-full wp-image-119334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-768x535.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-1020x711.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-1180x822.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-960x669.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-375x261.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-520x362.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beginning to stretch the cheese. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/first-stretch-2-new.jpg\" alt=\"Gently begin to pull apart your hands.\" width=\"1920\" height=\"1400\" class=\"size-full wp-image-119332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-800x583.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-768x560.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-1020x744.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-1180x860.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-960x700.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-240x175.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-375x273.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-520x379.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently begin to pull apart your hands. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/first-stretch-3-new.jpg\" alt=\"Let gravity do the work.\" width=\"1920\" height=\"1222\" class=\"size-full wp-image-119333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-800x509.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-768x489.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-1020x649.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-1180x751.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-960x611.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-240x153.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-375x239.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-520x331.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let gravity do the work. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Put on a pair (or two) of rubber kitchen gloves and stick your hands into the hot whey. Grab all of the curds in your hands and pull them out of the whey. Slowly pull your hands apart to gently stretch the curds, but let gravity do most of the work. Plunge the curds back into the hot whey, fold them in half, and repeat the stretching step until the curds are shiny and smooth, about five stretches total.\u003c/li>\n\u003cli>If you’re having trouble, and the curds are staying dull and/or crumbly, try pouring a little more hot whey on top. Let the curds sit in the hot whey for 30 seconds to heat back up. If they still won’t cooperate, you likely have a milk issue. Crumble the curds and use them like ricotta. Try again next time with a different milk!\u003c/li>\n\u003cfigure id=\"attachment_119335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/later-stretch-2-new.jpg\" alt=\"As you stretch the cheese, it should begin to turn shiny and smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">As you stretch the cheese, it should begin to turn shiny and smooth. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Now fold the curd over itself until it fits in your palm. Using your dominant hand, form a ring with your thumb and forefinger. Squeeze the curd up through that space to form a taut ball. If necessary, use both hands to continue to stretch the skin tightly around the ball as if you were making a round of bread dough. Place the ball of mozzarella in the bowl of room temperature whey and let it rest and set for 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_119342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/shaping-ball-2-new.jpg\" alt=\"Shape the curds into a taut round ball and place in the room temperature whey to set.\" width=\"1920\" height=\"1306\" class=\"size-full wp-image-119342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-1020x694.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-1180x803.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-960x653.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-520x354.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shape the curds into a taut round ball and place in the room temperature whey to set. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Pour the whey from the stretching bowl back into the Dutch oven and bring it back to 185 to 190°F. Repeat the stretching process with the remaining two portions of curd.\u003c/li>\n\u003cfigure id=\"attachment_119337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/plain-mozz-balls-new.jpg\" alt=\"Fresh mozzarella.\" width=\"1920\" height=\"1245\" class=\"size-full wp-image-119337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-1020x661.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-960x623.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-520x337.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh mozzarella. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove the mozzarella from the whey after 30 minutes; for the best results, don’t let it sit too long in the whey.\u003c/li>\n\u003cli>Fresh mozzarella is at its best just after it has set. If you’re planning to eat the cheese that day, you can just keep on a plate it at room temperature until you’re ready to eat. If you need to store it, wrap it tightly in plastic and then place in a storage container. Eat within three days.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"It may be tricky to master, but homemade fresh mozzarella is a rewarding — and delicious — project. Kate Williams will show you how.","status":"publish","parent":0,"modified":1500998773,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":1951},"headData":{"title":"Learn to Make the Holy Grail of DIY Fresh Cheese: Mozzarella | KQED","description":"It may be tricky to master, but homemade fresh mozzarella is a rewarding — and delicious — project. Kate Williams will show you how.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"119269 https://ww2.kqed.org/bayareabites/?p=119269","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/07/24/learn-to-make-the-holy-grail-of-diy-fresh-cheese-mozzarella/","disqusTitle":"Learn to Make the Holy Grail of DIY Fresh Cheese: Mozzarella","source":"DIY, Foraging, Urban Homesteading","sourceUrl":"https://ww2.kqed.org/bayareabites/category/diy-and-urban-homesteading/","path":"/bayareabites/119269/learn-to-make-the-holy-grail-of-diy-fresh-cheese-mozzarella","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_119343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/shaping-ball-new.jpg\" alt=\"Homemade fresh mozzarella.\" width=\"1920\" height=\"1355\" class=\"size-full wp-image-119343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-768x542.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-1020x720.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-1180x833.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-960x678.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-520x367.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade fresh mozzarella. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There was a time when I swore off making fresh mozzarella. In a previous job, I worked on developing a recipe for the stuff and things did not go smoothly. It took weeks and weeks of testing, and I was still unable to write a recipe that worked perfectly, each and every time. Other cheeses were easier to manage, but not mozzarella.\u003c/p>\n\u003cp>Why? It really comes down to the milk. More than any other fresh cheese, mozzarella is highly dependent on how and when milk was procured, pasteurized, and opened. Fresher milks curdle and stretch differently than those that have been on the shelf longer. Non-homogenized milks behave differently from homogenized. Depending on the temperature at which the milk was pasteurized, it may not form stretchable curds \u003cem>at all\u003c/em>. Given all of these factors, plus regular human error, it is basically impossible to write a recipe for the absolute perfect mozzarella that works every time.\u003c/p>\n\u003cp>So what is this thing posted at the bottom of the page? It’s written as a recipe, but consider it a guide instead. If you make smart shopping decisions, you will almost certainly end up with mozzarella in the end. It may be the best mozzarella you’ve ever eaten, or it may not. How do you make great cheese? Practice. Try making mozzarella a couple of times a month. Try out different milks and slightly different temperatures. Practice your stretching techniques. You’ll wind up with lots of tasty snacks and, eventually, some of the best cheese \u003cem>ever\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_119336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/mozz-ingredients-2-new.jpg\" alt=\"Make sure to purchase milk that hasn’t been pasteurized above 170°F. You will also need rennet (either animal or microbial), citric acid, and salt (not pictured).\" width=\"1920\" height=\"1250\" class=\"size-full wp-image-119336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-800x521.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-1020x664.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-1180x768.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-960x625.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-375x244.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-520x339.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Make sure to purchase milk that hasn’t been pasteurized above 170°F. You will also need rennet (either animal or microbial), citric acid, and salt (not pictured). \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Some tips:\u003c/strong> It is absolutely critical that you purchase milk that has been pasteurized at temperatures below 170°F. Do not purchase milk that has been ultra-high-temperature pasteurized. Some milks labeled simply “pasteurized” will work, but others may not. Your best bet is to look for milks labeled “batch pasteurized” or “vat pasteurized.” The website New England Cheesemaking has a \u003ca href=\"https://www.cheesemaking.com/good-milk-list.html\">fairly comprehensive list of milks\u003c/a> that should work and the stores where you can find them.\u003c/p>\n\u003cp>Purchase fresh liquid rennet and store it in the refrigerator. Don’t buy junket rennet. Both animal and vegan microbial rennets will work in this recipe. I’ve developed it using animal rennet, so if you choose to go the microbial route, you may need to fiddle with amounts. Check the label; it should tell you an approximate quantity to use.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When you’re heating the curd, go slow. The higher the temperature the curd reaches, the stiffer the final cheese will be. When it doubt, turn down the heat.\u003c/p>\n\u003cp>Keep your stretching station organized and wear good, solid rubber gloves. This is what my set-up looks like:\u003c/p>\n\u003cfigure id=\"attachment_119341\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/scooping-whey-new.jpg\" alt=\"Clockwise, from left: Hot whey, room temperature whey, and mozzarella curds covered in hot whey.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clockwise, from left: Hot whey, room temperature whey, and mozzarella curds covered in hot whey. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re a normal human, you will likely spill whey all over the counter, so keep towels nearby.\u003c/p>\n\u003cp>Finally, as you’re stretching and forming the cheese, let gravity do most of the work. Don’t go crazy and knead and pull at the curds. You want to manipulate the curds as little as possible in order to make tender, soft cheese. The curds should basically stretch on its own, with just a little bit of help from your hands.\u003c/p>\n\u003cp>Now go forth and cheese-make! You can do it!\u003c/p>\n\u003cfigure id=\"attachment_119338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/plated-mozz-2-new.jpg\" alt=\"Homemade fresh mozzarella with olive oil and freshly ground pepper.\" width=\"1920\" height=\"1198\" class=\"size-full wp-image-119338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-800x499.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-768x479.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-1020x636.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-1180x736.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-960x599.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-520x324.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade fresh mozzarella with olive oil and freshly ground pepper. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Fresh Mozzarella\u003c/h2>\n\u003cp>\u003cem>Makes 3 rounds, each about 6 ounces\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong> It is crucial that you use high-quality milk in this recipe. Ultra-high-temperature pasteurized milk (labeled UHT) will not work. Your best bet is to use milk that has been batch pasteurized at a low temperature. Non-homogenized milks are even better. Many organic milks are UHT, so you may need to look for a non-organic option. You can use animal or vegan microbial rennet in this recipe; both are available online. You will also need a good digital thermometer and a pair (or two) of rubber kitchen gloves for this recipe.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 gallon whole milk, not UHT pasteurized, and preferably batch pasteurized and non-homogenized (see note)\u003c/li>\n\u003cli>1 ½ teaspoons citric acid\u003c/li>\n\u003cli>¼ teaspoon rennet, dissolved in 2 tablespoons water\u003c/li>\n\u003cli>1 tablespoon kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place a colander in a large bowl.\u003c/li>\n\u003cli>Pour the milk into a Dutch oven or other large, heavy bottomed pot. Sprinkle the citric acid evenly over the surface of the milk. Stir well to fully dissolve the citric acid. Place the pot over medium-low heat and, stirring occasionally with a wooden spoon, slowly bring the milk to 88°F. It should take 5 to 10 minutes for the milk to heat up; be patient.\u003c/li>\n\u003cli>Remove the pot from the heat and stir in the rennet-water solution. Keep stirring for 30 seconds and then remove the spoon. Cover the pot and let the mixture sit, off the heat, for 5 minutes.\u003c/li>\n\u003cli>Remove the lid and check on the curd. It should have formed a solid mass that is the texture of a soft panna cotta. Stick a butter knife into the curd and press it very gently against the curd. If you see a “clean break” between the curds and a clear whey, you’re ready to move on to the next step. If the knife cannot cleanly cut into the curds and/or if you see milky whey instead, re-cover the pot and let it rest for another 2 minutes. Repeat the “clean break” test. If necessary, let the curd rest for another 2 minutes.\u003c/li>\n\u003cfigure id=\"attachment_119331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cut-curd-new.jpg\" alt=\"Cutting the curds, again.\" width=\"1920\" height=\"1309\" class=\"size-full wp-image-119331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-1020x695.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-1180x804.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-960x655.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-520x355.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cutting the curds, again. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Once you’ve got a clean break, insert a long, thin spatula or knife into the curd, all the way down to the bottom of the pot. Drag the spatula along the bottom of the pot to slice through the curd in a straight line. Repeat these cuts, parallel to the first one, at 1- to 1 ½-inch intervals. Turn the pot 90°F and cut the curd, again at 1- to 1 ½-inch intervals, perpendicular to the first cuts. You should have a grid of 1- to 1 ½-inch cubes.\u003c/li>\n\u003cfigure id=\"attachment_119329\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cooking-curds-2-new.jpg\" alt=\"Slowly heat the curds and the whey until the whey reaches 105°F. Those blobs of fat are okay; this milk is non-homogenized so some separation is natural.\" width=\"1920\" height=\"1374\" class=\"size-full wp-image-119329\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-1020x730.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-1180x844.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-960x687.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-520x372.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly heat the curds and the whey until the whey reaches 105°F. Those blobs of fat are okay; this milk is non-homogenized so some separation is natural. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Place the pot over medium-low heat and begin to slowly bring the whey to 105°F. For the first minute or so, occasionally stir the curds to break them up into large blocks. After the first minute, stop stirring but occasionally twist the pot to make sure the curds and whey are heating evenly. This process should take 5 to 10 minutes. Be sure to check the temperature of the whey and not the curds, and to take the temperature in more than one place in the pot.\u003c/li>\n\u003cfigure id=\"attachment_119340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/scooping-curds-3-new.jpg\" alt=\"The cooked curds will glob together a bit and will be slightly stretchy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cooked curds will glob together a bit and will be slightly stretchy. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Use a slotted spoon to transfer the curds to the prepared colander. They should be slightly stretchy and sticky. Leave all of the whey in the pot.\u003c/li>\n\u003cfigure id=\"attachment_119339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/pressing-curds-4-new.jpg\" alt=\"Gently press on the curds to encourage them to expel whey and form a solid mass.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently press on the curds to encourage them to expel whey and form a solid mass. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Press very gently on the curds to form a large mass of curd. Additional whey will continue to come out of the curds. You can encourage this by continuing to press on the curds. Let the curds drain, occasionally pressing on them, until they are no longer dripping whey, 10 to 15 minutes. Transfer the curds to a cutting board and pour all of the collected whey in the bowl back into the Dutch oven.\u003c/li>\n\u003cli>(If you’d like to wait and stretch your cheese on another day, you can refrigerate (or freeze) the curds and whey (in separate containers) at this point. Bring everything to room temperature before continuing with the recipe below.)\u003c/li>\n\u003cfigure id=\"attachment_119330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cut-curd-mass-new.jpg\" alt=\"Cut the set curd into a grid of 1- to 1 ½-inch cubes.\" width=\"1920\" height=\"1373\" class=\"size-full wp-image-119330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-1020x729.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-1180x844.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-960x687.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-520x372.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the set curd into a grid of 1- to 1 ½-inch cubes. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Slice the curd into 1-inch cubes and then divide the cubes into three portions. Place one third of the curds in a large heatproof bowl.\u003c/li>\n\u003cli>Stir the salt into the whey until it is fully dissolved. Pour about a third of the seasoned whey into a second large heatproof bowl.\u003c/li>\n\u003cfigure id=\"attachment_119344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/taking-whey-temp-3-new.jpg\" alt=\"Monitor the temperature of the curds as they heat up.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monitor the temperature of the curds as they heat up. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Heat the remaining whey over medium-high heat until it reaches 185 to 190°F. Pour enough of the hot whey to completely cover the curds in the bowl. Let the curds sit in the hot whey, undisturbed, until they reach 135°F in the center. They should be starting to melt into a single mass. Depending on how cold the curds were to begin with, this can take anywhere from 10 seconds to 1 minute.\u003c/li>\n\u003cfigure id=\"attachment_119334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/first-stretch-new.jpg\" alt=\"Beginning to stretch the cheese.\" width=\"1920\" height=\"1338\" class=\"size-full wp-image-119334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-768x535.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-1020x711.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-1180x822.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-960x669.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-375x261.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-520x362.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beginning to stretch the cheese. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/first-stretch-2-new.jpg\" alt=\"Gently begin to pull apart your hands.\" width=\"1920\" height=\"1400\" class=\"size-full wp-image-119332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-800x583.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-768x560.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-1020x744.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-1180x860.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-960x700.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-240x175.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-375x273.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-520x379.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently begin to pull apart your hands. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/first-stretch-3-new.jpg\" alt=\"Let gravity do the work.\" width=\"1920\" height=\"1222\" class=\"size-full wp-image-119333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-800x509.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-768x489.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-1020x649.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-1180x751.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-960x611.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-240x153.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-375x239.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-520x331.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let gravity do the work. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Put on a pair (or two) of rubber kitchen gloves and stick your hands into the hot whey. Grab all of the curds in your hands and pull them out of the whey. Slowly pull your hands apart to gently stretch the curds, but let gravity do most of the work. Plunge the curds back into the hot whey, fold them in half, and repeat the stretching step until the curds are shiny and smooth, about five stretches total.\u003c/li>\n\u003cli>If you’re having trouble, and the curds are staying dull and/or crumbly, try pouring a little more hot whey on top. Let the curds sit in the hot whey for 30 seconds to heat back up. If they still won’t cooperate, you likely have a milk issue. Crumble the curds and use them like ricotta. Try again next time with a different milk!\u003c/li>\n\u003cfigure id=\"attachment_119335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/later-stretch-2-new.jpg\" alt=\"As you stretch the cheese, it should begin to turn shiny and smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">As you stretch the cheese, it should begin to turn shiny and smooth. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Now fold the curd over itself until it fits in your palm. Using your dominant hand, form a ring with your thumb and forefinger. Squeeze the curd up through that space to form a taut ball. If necessary, use both hands to continue to stretch the skin tightly around the ball as if you were making a round of bread dough. Place the ball of mozzarella in the bowl of room temperature whey and let it rest and set for 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_119342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/shaping-ball-2-new.jpg\" alt=\"Shape the curds into a taut round ball and place in the room temperature whey to set.\" width=\"1920\" height=\"1306\" class=\"size-full wp-image-119342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-1020x694.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-1180x803.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-960x653.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-520x354.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shape the curds into a taut round ball and place in the room temperature whey to set. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Pour the whey from the stretching bowl back into the Dutch oven and bring it back to 185 to 190°F. Repeat the stretching process with the remaining two portions of curd.\u003c/li>\n\u003cfigure id=\"attachment_119337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/plain-mozz-balls-new.jpg\" alt=\"Fresh mozzarella.\" width=\"1920\" height=\"1245\" class=\"size-full wp-image-119337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-1020x661.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-960x623.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-520x337.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh mozzarella. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove the mozzarella from the whey after 30 minutes; for the best results, don’t let it sit too long in the whey.\u003c/li>\n\u003cli>Fresh mozzarella is at its best just after it has set. If you’re planning to eat the cheese that day, you can just keep on a plate it at room temperature until you’re ready to eat. If you need to store it, wrap it tightly in plastic and then place in a storage container. Eat within three days.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/119269/learn-to-make-the-holy-grail-of-diy-fresh-cheese-mozzarella","authors":["5485"],"categories":["bayareabites_188","bayareabites_2638","bayareabites_11028","bayareabites_1245","bayareabites_12869","bayareabites_12","bayareabites_358","bayareabites_1873"],"tags":["bayareabites_13750"],"featImg":"bayareabites_119338","label":"source_bayareabites_119269"},"bayareabites_86768":{"type":"posts","id":"bayareabites_86768","meta":{"index":"posts_1591205157","site":"bayareabites","id":"86768","score":null,"sort":[1409158387000]},"guestAuthors":[],"slug":"science-crowns-mozzarella-the-king-of-pizza-cheese","title":"Science Crowns Mozzarella The King Of Pizza Cheese","publishDate":1409158387,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_86771\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pizza.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pizza.jpg\" alt=\"The unique browning patterns on mozzarella come from the way it bubbles, a scientist says. Photo: sierravalleygirl/Flickr\" width=\"1120\" height=\"840\" class=\"size-full wp-image-86771\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The unique browning patterns on mozzarella come from the way it bubbles, a scientist says. Photo: \u003ca href=\"https://www.flickr.com/photos/sierravalleygirl/4146664242/in/photostream/\" target=\"_blank\">sierravalleygirl/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/27/342448774/science-crowns-mozzarella-the-king-of-pizza-cheese\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/27/14)\u003c/p>\n\u003cp>Any way you slice it, Americans are obsessed with pizza. One in eight of us are noshing it on any given day, \u003ca href=\"http://www.ars.usda.gov/SP2UserFiles/Place/12355000/pdf/DBrief/11_consumption_of_pizza_0710.pdf\">according to\u003c/a> the U.S. Department of Agriculture. And the average American consumes pizza about 39 times a year, according to the NPD Group, a market research firm.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>The signature of a great American-style pizza is not the toppings \u003cem>du jour\u003c/em> but the cheese: hot, gooey mozzarella, with big, dark splotches of caramelization.\u003c/p>\n\u003cp>Pizzerias didn't happen upon that winning recipe by coincidence. Food scientists have been studying and finessing the low-moisture part-skim mozzarella we now put on most of our pizzas for decades. Pizza companies fighting for consumers' loyalty are especially \u003ca href=\"http://news.cals.wisc.edu/2013/11/21/the-power-of-pizza-cals-researchers-are-helping-state-cheesemakers-develop-new-varieties/\">invested in\u003c/a> such work.\u003c/p>\n\u003cp>But a few researchers are interested in studying the chemical and physical properties of pizza simply for the sake of science. \u003ca href=\"https://unidirectory.auckland.ac.nz/profile/b-james\">Bryony James\u003c/a>, a professor of materials engineering at the University of Auckland in New Zealand, is one of them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's been \u003ca href=\"http://digitalcommons.unl.edu/cgi/viewcontent.cgi?article=1029&context=foodsciefacpub\">known\u003c/a> for a while that mozzarella melts and blisters better than most other cheeses. But James and some colleagues wanted to investigate further: Why do different cheeses look and taste different when they're baked? Their paper, titled \"Quantification of Pizza Baking Properties of Different Cheeses, and Their Correlation with Cheese Functionality,\" \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12540/abstract\">appears\u003c/a> in the August issue of the \u003cem>Journal of Food Science\u003c/em>.\u003c/p>\n\u003cp>The researchers started by cooking up a bunch of pies using various cheeses, including mozzarella, cheddar, Edam and Gruyere, as James explains in a \u003ca href=\"http://link.brightcove.com/services/player/bcpid1379595131001?bckey=AQ~~,AAABQKHY2bE~,ITTF-QY62MEggpqvaQZc97fFtMTHzGs3&bctid=3725548517001\">video\u003c/a>. Then, they analyzed the pizzas using cameras and special software designed to precisely measure the amount of browning, blistering and oil content.\u003c/p>\n\u003cp>To further tease out the physical properties of the cheeses, the researchers measured water content and elasticity. They also developed detailed diagrams of what happens to each cheese as it bakes.\u003cstrong> \u003cbr>\u003c/strong>\u003c/p>\n\u003cp>The unique browning patterns on mozzarella come from the way it bubbles, James says. Since it's made by repeatedly stretching and molding fresh curds, \"mozzarella has a lot of elasticity,\" she explains. \"If you look at it under a microscope, you see it has these channels of fat surrounded by protein.\"\u003c/p>\n\u003cp>In the oven, the water in the cheese evaporates to create of steam, which causes it to bubble. Since mozzarella is so stretchy, the bubbles can expand and become fairly big. As the bubbles grow, the oil sitting on top slides off and the exposed mozzarella starts to brown. \"Finally, the bubbles pop and recede back down,\" James says.\u003c/p>\n\u003cp>Cheddar isn't very elastic, so it barely bubbles, the study found. Yet a cheddar pizza will bake to an even, golden brown.In contrast, Gruyere bubbles really well but barely browns. It's a lot more oily than mozzarella, and the fat keeps the moisture in the cheese from evaporating.\u003c/p>\n\u003cp>\"As a home consumer, you might want play around with these things,\" James says. Want a pizza with the traditional blistering, but sharper flavor? Try mixing mozzarella with another cheese.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Eventually, James says, the sort of research she's doing could be used to manipulate the properties of foods, like a low-fat cheese that tastes and looks just as good as the fattier stuff. Or maybe food scientists will figure out how to make a pizza crust that stays crisp, even after a day in the fridge. \"When we understand food right down to its micro-structural level,\" she says, \"it gives us the levers we need to change the way it behaves.\"\u003c/p>\n\u003cp>We'll raise a slice to that. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>\u003c/em>.\u003c/p>\n\n","blocks":[],"excerpt":"Why do some cheeses melt and caramelize better than others? Researchers used high-tech cameras and special software to figure it out.","status":"publish","parent":0,"modified":1409158387,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":622},"headData":{"title":"Science Crowns Mozzarella The King Of Pizza Cheese | KQED","description":"Why do some cheeses melt and caramelize better than others? Researchers used high-tech cameras and special software to figure it out.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"86768 http://blogs.kqed.org/bayareabites/?p=86768","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/27/science-crowns-mozzarella-the-king-of-pizza-cheese/","disqusTitle":"Science Crowns Mozzarella The King Of Pizza Cheese","nprByline":"Maanvi Singh","nprStoryId":"342448774","nprApiLink":"http://api.npr.org/query?id=342448774&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/08/27/342448774/science-crowns-mozzarella-the-king-of-pizza-cheese?ft=3&f=342448774","nprRetrievedStory":"1","nprPubDate":"Wed, 27 Aug 2014 07:31:00 -0400","nprStoryDate":"Wed, 27 Aug 2014 07:31:08 -0400","nprLastModifiedDate":"Wed, 27 Aug 2014 07:31:08 -0400","path":"/bayareabites/86768/science-crowns-mozzarella-the-king-of-pizza-cheese","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86771\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pizza.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pizza.jpg\" alt=\"The unique browning patterns on mozzarella come from the way it bubbles, a scientist says. Photo: sierravalleygirl/Flickr\" width=\"1120\" height=\"840\" class=\"size-full wp-image-86771\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The unique browning patterns on mozzarella come from the way it bubbles, a scientist says. Photo: \u003ca href=\"https://www.flickr.com/photos/sierravalleygirl/4146664242/in/photostream/\" target=\"_blank\">sierravalleygirl/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/27/342448774/science-crowns-mozzarella-the-king-of-pizza-cheese\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/27/14)\u003c/p>\n\u003cp>Any way you slice it, Americans are obsessed with pizza. One in eight of us are noshing it on any given day, \u003ca href=\"http://www.ars.usda.gov/SP2UserFiles/Place/12355000/pdf/DBrief/11_consumption_of_pizza_0710.pdf\">according to\u003c/a> the U.S. Department of Agriculture. And the average American consumes pizza about 39 times a year, according to the NPD Group, a market research firm.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>The signature of a great American-style pizza is not the toppings \u003cem>du jour\u003c/em> but the cheese: hot, gooey mozzarella, with big, dark splotches of caramelization.\u003c/p>\n\u003cp>Pizzerias didn't happen upon that winning recipe by coincidence. Food scientists have been studying and finessing the low-moisture part-skim mozzarella we now put on most of our pizzas for decades. Pizza companies fighting for consumers' loyalty are especially \u003ca href=\"http://news.cals.wisc.edu/2013/11/21/the-power-of-pizza-cals-researchers-are-helping-state-cheesemakers-develop-new-varieties/\">invested in\u003c/a> such work.\u003c/p>\n\u003cp>But a few researchers are interested in studying the chemical and physical properties of pizza simply for the sake of science. \u003ca href=\"https://unidirectory.auckland.ac.nz/profile/b-james\">Bryony James\u003c/a>, a professor of materials engineering at the University of Auckland in New Zealand, is one of them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's been \u003ca href=\"http://digitalcommons.unl.edu/cgi/viewcontent.cgi?article=1029&context=foodsciefacpub\">known\u003c/a> for a while that mozzarella melts and blisters better than most other cheeses. But James and some colleagues wanted to investigate further: Why do different cheeses look and taste different when they're baked? Their paper, titled \"Quantification of Pizza Baking Properties of Different Cheeses, and Their Correlation with Cheese Functionality,\" \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12540/abstract\">appears\u003c/a> in the August issue of the \u003cem>Journal of Food Science\u003c/em>.\u003c/p>\n\u003cp>The researchers started by cooking up a bunch of pies using various cheeses, including mozzarella, cheddar, Edam and Gruyere, as James explains in a \u003ca href=\"http://link.brightcove.com/services/player/bcpid1379595131001?bckey=AQ~~,AAABQKHY2bE~,ITTF-QY62MEggpqvaQZc97fFtMTHzGs3&bctid=3725548517001\">video\u003c/a>. Then, they analyzed the pizzas using cameras and special software designed to precisely measure the amount of browning, blistering and oil content.\u003c/p>\n\u003cp>To further tease out the physical properties of the cheeses, the researchers measured water content and elasticity. They also developed detailed diagrams of what happens to each cheese as it bakes.\u003cstrong> \u003cbr>\u003c/strong>\u003c/p>\n\u003cp>The unique browning patterns on mozzarella come from the way it bubbles, James says. Since it's made by repeatedly stretching and molding fresh curds, \"mozzarella has a lot of elasticity,\" she explains. \"If you look at it under a microscope, you see it has these channels of fat surrounded by protein.\"\u003c/p>\n\u003cp>In the oven, the water in the cheese evaporates to create of steam, which causes it to bubble. Since mozzarella is so stretchy, the bubbles can expand and become fairly big. As the bubbles grow, the oil sitting on top slides off and the exposed mozzarella starts to brown. \"Finally, the bubbles pop and recede back down,\" James says.\u003c/p>\n\u003cp>Cheddar isn't very elastic, so it barely bubbles, the study found. Yet a cheddar pizza will bake to an even, golden brown.In contrast, Gruyere bubbles really well but barely browns. It's a lot more oily than mozzarella, and the fat keeps the moisture in the cheese from evaporating.\u003c/p>\n\u003cp>\"As a home consumer, you might want play around with these things,\" James says. Want a pizza with the traditional blistering, but sharper flavor? Try mixing mozzarella with another cheese.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Eventually, James says, the sort of research she's doing could be used to manipulate the properties of foods, like a low-fat cheese that tastes and looks just as good as the fattier stuff. Or maybe food scientists will figure out how to make a pizza crust that stays crisp, even after a day in the fridge. \"When we understand food right down to its micro-structural level,\" she says, \"it gives us the levers we need to change the way it behaves.\"\u003c/p>\n\u003cp>We'll raise a slice to that. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>\u003c/em>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/86768/science-crowns-mozzarella-the-king-of-pizza-cheese","authors":["byline_bayareabites_86768"],"categories":["bayareabites_188","bayareabites_4084","bayareabites_10916","bayareabites_358"],"tags":["bayareabites_14750","bayareabites_13750","bayareabites_443","bayareabites_12139","bayareabites_11318","bayareabites_10921"],"featImg":"bayareabites_86771","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/10/ATC_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. 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And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2019/07/commonwealthclub.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/Consider-This_3000_V3-copy-scaled-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://ww2.kqed.org/app/uploads/2022/06/forum-logo-900x900tile-1.gif","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/FreshAir_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. 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