[Cheese] Mozzarella

[Jack Schmidling]

Rita P wrote:

> Thanks for all that typing in your reply, but I just
> wanted to know if you had worked out any shortcuts in
> the cutting process....

Since I first tried using a whisk, I have quit looking for better way. 
That's not to say there aren't better ways but I like the whisk.

One needs a whisk with the working end at least as long as the depth of 
the curd.  It is inserted to the bottom of the curd, given a twist and 
pulled out.  This is repeated around the kettle and across the remainder 
till all is covered.  I use it for initial stirring until it gets firm 
enough to get trapped inside the whisk.  I then switch to the ladle for 
stirring.

  For what it's worth, I had to look up (spell check) ladle.  I got 
laughed at recently for spelling label, liable and now I want to spell 
ladle, ladle.... English is nuts.

js

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