When using unprocessed (raw) milk, you can utilize the “stretch test” to determine when the curds are at the perfect acidity for stretching. Do this by removing a small piece of curd from the pot (a few hours after cutting the curd) and putting it in a cup of boiling water for two minutes. When you pull out the curd, it should stretch into a very long, gooey string if it is ready for the next step. If it is not ready, wait about half an hour and try the test again.
Unfortunately, pasteurized milk just doesn’t behave quite the same way and will never get the floor-to-ceiling stretch that raw milk curds do, but the test can still be utilized, just understand that the curd won’t get as stretchy.
If you are using pasteurized milk, make sure it is only lightly pasteurized and therefore not heated above145 degrees Fahrenheit. Please don’t use ultra pasteurized or even regularly pasteurized milk. Also look for non-homogenized milk and choose full-fat.
When making cheese with lightly pasteurized milk, the best stretch is achieved about 3-5 hour after cutting the curd, but raw milk curds usually take 6-8 hours. The warmth of your kitchen will influence fermentation, so you can adjust your timing accordingly.
1) Take a small piece of curd from the pot and put it in a cup of boiling water for two minutes.
2) Use a spoon to lift out the curd and then using your fingers, bob it up and down in the water like a teabag.
3) If ready, it will stretch into a long, gooey string that doesn’t break. If you are getting incredible stretch, you can proceed to the hot water bath. If it is not ready, wait about half an hour and try the test again with a new small piece of curd.
You can learn more about cheesemaking in my book Radical Farm: Animals, Food and Our Future www.radicalfarmbook.com and get my mozzarella recipe here:
