I made my cheese a couple weeks ago! It didn't quite turn out the way I wanted though
. It turned came out sort of hard (like string cheese) while I was trying for more of a softer mozzarella. I didn't add calcium chloride this time (because im using raw milk, and believe that it was the reason my cheese was hard last time). It also tasted a little bland compared to other moz iv had before, maybe I didn't brine it correctly? I did get a lot of ricotta out of the leftover whey from the curd though, and that turned out great! (but I was still trying for a good mozzarella not a great ricotta. lol)
Below is my list of ingredients, as well as my time log for the cheese making process. Any advice would be greatly appreciated for tweeking this process to make a better tasting, and softer mozzarella.
Thanks for all the help!Ingredients
Milk: 4 Gallons raw milk
Culture: 1/4 tsp TA 61, 1/4 tsp MA 16
Acid: 3 tsp citric acid diluted in 1/4 cup non chlorinated water
rennet: 1tsp single strength rennet tablet (1/4 of a tablet), I think this is vegetable rennet, since it is in tablet form, I don't think its animal rennet.
Salt: Heavy Brine (2.52 lbs of salt for every gallon of water)Time Log
Start time: 5:00
5:00] Filled vat with 2 gallons of Raw milk
5:05] Prepping milk. placed vat in sink with hot water, 106 F. Wait until milk reaches 96F
5:10] Milk Temp = 86.8F (photo)
5:20] Milk Temp = 88.8F. Replaced water with warmer water
5:30] Milk Temp = 89.3F.
5:40] Milk Temp = 90.7F.
5:50] Milk Temp = 91.2F. replaced water with warmer water
6:13] Milk Temp = 97.3F. Sprinkled Culture on top of milk
6:18] Milk Temp = 98.2F. Stirred in Culture for 5 minutes
6:30] Milk Temp = 95.4F. Added a little warmer water to bath.
6:50] Milk Temp = 96.4F. Started prepping 4 gallons of cold milk with 1/4 cup acid solution in seperate pot.
7:05] Cold milk with acid solution mixed in was added in with warm milk in large vat. Milk temp after stiring for 5 minutes = 85.0F
7:15] Milk Temp = 89.5F (photo)
7:25] milk Temp = 91.2F
7:35] Milk Temp = 91.3F
7:50] Milk Temp = 91.2F. Transferred vat to stove top on low in prep for rennet addition.
8:00] Milk Temp = 94.2F. Added rennet.
8:20] Milk Temp 95.7F
8:30] Milk temp 94.9F
8:45] Milk temp 95.2F
9:00] Milk temp 95.0F. Cut the Curd
9:30] Milk Temp 115F. Stirred curd while warming to current temp. Let sit for 15 mins
9:45] Curd mass Temp 105.2F. Drained whey from curd into warm colender. placed warm moist cloth on top. Letting sit for 15 mins
10:00] Curd mass passed stretch test, separated into 4 equal parts, then individually stretched and shaped them by pouring very hot water over the mass.
10:30] Placed cheese in heavy brine
12:45] removed cheese from brine, wrapped in cling wrap and placed in fridge