mozzarella making

What is the primary ingredient in cheese according to Cody?

• Yeast and hops

• Fermented and coagulated milk

• Sugary tea

• Fermented vegetables

Which book is mentioned as a source for learning the cheese-making technique?

• The Art of Natural Cheese-Making

• Mastering Cheese

• Cheese for Dummies

• The Science of Cheese

What is the purpose of adding kefir grains to the milk?

• To sweeten the milk

• To thicken the milk

• To color the milk

• To acidify the milk

What was the main indicator that the kefir was active and working?

• The milk became fizzy

• The milk turned pink

• The milk thickened

• The milk separated into layers

What enzyme is mentioned as being used to coagulate milk in traditional cheese-making?

• Amylase

• Rennet

• Lactase

• Pepsin

What is the purpose of cutting the curds in a checkerboard pattern?

• To help the curds ferment evenly

• To make the cheese taste better

• To ensure even coagulation and easier stirring

• To increase the surface area for drying

What is the ideal texture of the curds before forming them into mozzarella, as described in the video?

• Like a hard-boiled egg

• Like scrambled eggs

• Like an over medium poached egg

• Like an over easy egg

What is the key difference between the traditional and quicker method of making mozzarella mentioned in the video?

• The temperature of the milk

• The type of milk used

• The acidifying agent used

• The type of cheese produced

What was the final pH level aimed for in the cheese-making process?

• 4.0 to 4.5

• 6.5 to 7.0

• 5.2 to 5.4

• 3.5 to 3.8

What was the reaction of the hosts after tasting the cheese made with the quicker method?

• They found it too sour

• They were disappointed with the texture

• They were surprised by its creaminess

• They thought it tasted like milk and lemon