LGC063 – Why Pasta Filata Cheese Stretches

During this episode, I answer a question from St. Rain who wants to know why Pasta Filata cheese stretches?  They are intrigued that I didn't use citric acid as I did in the quick mozzarella video to get the curd to stretch.OTHER QUESTIONS ANSWERED DURING THE EPISODEBernard argued that wouldn’t it be better to apply weight than to use a spring to press the cheeseGreg asked why his Paneer wouldn’t work when using Buttermilk as the basePeter and Heidi want to know what would happen if they used Thermophilic culture instead of the Mesophilic culture that their recipe stated.ASK A QUESTION FOR THE PODCASTDon’t forget that you can leave a voicemail message that I will answer and feature during the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply.Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.Until next time Curd Nerds, Keep Calm and Make Cheese!Support the show