Hi guys, I've wanting to ask this question for some time now..
Is there a different method of making mozzarella when you use different kinds of milk?
Last week I've found myself a good buffalo farm that sells buffalo milk, all this time I've been making mozzarella from cow's milk..
So i wonder whether I should change my recipe if I use buffalo's instead?
Because truth be told, buffalo milk is considerably expensive and the farm is about an hour ++ from where I live.
So I hope to avoid wastage and save my self the pain of having to go there frequently (just because of some preventable screw up)
Another question :
How to do you add salt to mozzarella?
I tried soaking it in salt brine, but it forms this slime which is a turn off for me.
Some say to salt the hot water during kneading and some even suggested to add salt directly to the cheese and kneading it using salted water..
It's all very confusing
and I hope you guys can share me the best method for salting mozzarella..
EDITED : another question, do I need to add lipase if I use raw milk? I read somewhere on the internet that if you're using raw milk, adding lipase is unnecessary. If this is true, I'll be able to relax a bit.. I tried looking for lipase few weeks before but non of em is considered "Halal" so I can;t use em.
I did read something about plant/microbial lipase but I'm unable to find it on cheesemaking.com or other said online store