I never tried it so I can't say for sure. White wine vinegar is less acidic than the distilled white vinegar, so I imagine that you would at least need to increase the amount.
Does adding more vinegar help to get more moisture out of the milk/cheese? Good pizza cheese is full fat, low moisture mozerella. But that is hard to get... If this would work that'd be awesome. I will definitely try it out regardless.
@@CookingwithRobinStone From a Adam Ragusea video, he said that New York Pizza cheese was dried chemically not mechanically... That the acidity helps.. but here the vinegar already helps with the acidity.. I'll try ti and maybe try a balsamic vinegar for the taste if I want more of the tang.
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I just made this and it turned out great!
Thanks for the feedback!
I made it and it was great but the curds were more like w bunch of flakes ontop 🥲 tastes good tho
good video
Thanks!
Can I use white wine vinegar?
I never tried it so I can't say for sure. White wine vinegar is less acidic than the distilled white vinegar, so I imagine that you would at least need to increase the amount.
Does adding more vinegar help to get more moisture out of the milk/cheese? Good pizza cheese is full fat, low moisture mozerella. But that is hard to get...
If this would work that'd be awesome. I will definitely try it out regardless.
Cutting the curds small and pressing the cheese more will make a big difference in getting low moisture mozzarella :)
@@CookingwithRobinStone From a Adam Ragusea video, he said that New York Pizza cheese was dried chemically not mechanically... That the acidity helps.. but here the vinegar already helps with the acidity.. I'll try ti and maybe try a balsamic vinegar for the taste if I want more of the tang.