I love string cheese.
I have had some success making homemade mozzarella but I am not particularly skilled yet at kneading the curd. My mozzarella balls sometimes end up with an uneven texture.
How can I knead the curd to end up with sticks where the cheese grain is all parallel along the length of the stick?
** First image hit on Google **
Oh you mean cheesesticks not the fried mozzeralla sticks.
I would imagine you would knead it by using the folding method in which you flatten the cheese and fold one end of the cheese over to the other end and continue folding it in that fashion(and the same direction).
Also note that the mozzeralla sticks you buy at grocery stores are machine processed and you can't really hope to achieve that same results/texture.
That's called String Cheese, and it's actually quite traditional to a number of cultures ... Italian, Armenian, Mexican, Slovak ... as well as Wisconsin. It's popular around the world because the technique for making it is easily learned and adaptable. You can even make it from store-bought cheese, as well as your own cheese.
This is the sort of thing it's better to see than to describe, but I haven't been able to find a good video showing you how.
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