suppose i take some mozzarella cheese and add it to a gallon of
pastuerized milk.

will i end up with a shitload of mozzarella cheese in several hrs?

alejandro de tacobell wrote:

> suppose i take some mozzarella cheese and add it to a gallon of
> pastuerized milk.
>
> will i end up with a shitload of mozzarella cheese in several hrs?

There's more to it then that. You'd have to make cheese curds,
then stretch and form them. Here's a good write up on how it's
done.

<http://biology.clc.uc.edu/fankhauser/Cheese/Pasta_Filata/Pasta_Filata.html>

If you have a place you can buy cheese curds, you can skip the
cheesemaking step.

Take your cheese curds and warm them up in hot (about 160 F)
water. Salt them, stretch them, form them into balls, and let
them cool.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

alejandro de tacobell wrote:

> suppose i take some mozzarella cheese and add it to a gallon of
> pastuerized milk.
>
> will i end up with a shitload of mozzarella cheese in several hrs?

....Got *that* desperate with the Munchies, huh?

Derek Janssen (there are certain REASONS why Gaza asks a lot of
poverty-junk-food questions, as you may well imagine)

No, because, paradoxically, mozarella chesse is lactose intolerant.

John Harkness

why are you such a nonstop arse orifice?

No but chances are you'll wind up with something that smells a lot better
than you.


"alejandro de tacobell" > wrote in message
oups.com...
> suppose i take some mozzarella cheese and add it to a gallon of
> pastuerized milk.
>
> will i end up with a shitload of mozzarella cheese in several hrs?
>

Maybe. Tell the cheese some really flattering things about yogurt, tell
the cheese that yogurt really admires him, and then introduce them when
the cheese is in a really good mood.

There's a better than even chance the cheese will like yogurt.

Hugh G. Reckshun wrote:
> Maybe. Tell the cheese some really flattering things about yogurt, tell
> the cheese that yogurt really admires him, and then introduce them when
> the cheese is in a really good mood.
>
> There's a better than even chance the cheese will like yogurt.
>

That really might work... Mozzarella doesn't have much taste.

-Bob

"alejandro de tacobell" > wrote in
oups.com:

> suppose i take some mozzarella cheese and add it to a gallon of
> pastuerized milk.
>
> will i end up with a shitload of mozzarella cheese in several hrs?
>

No, traditional mozza is made by compressing curds. The stuff we buy in
the store is over-processed slop that melts well. See
http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html for details.


--

Sincerely,

Tris Orendorff
[Two antennae meet on a roof, fall in love and get married. The ceremony
wasn't much, but the reception was excellent.]

Tris Orendorff wrote:

> "alejandro de tacobell" > wrote in
> oups.com:
>
>
>>suppose i take some mozzarella cheese and add it to a gallon of
>>pastuerized milk.
>>
>>will i end up with a shitload of mozzarella cheese in several hrs?
>>
>
>
> No, traditional mozza is made by compressing curds.


Isn't that what Saddam Hussein was doing?