Tried it, works beautifully, thanks my first Mozzarella that feels, melts and tastes great!
Just now read your post - better late than never, and so happy it worked for you! Thanks for leaving the note.
I read one of the comments saying their mozz has no flavor (Amy). Since that post I've noticed some things that can change / improve flavor depending on what you like. Whole milk (full fat) definitely makes a difference, and is more flavorful. Milk quality as well, the Jersey milk does well, where Holstein Ive noticed is a bit different or more bland - while still good. But I have also played around trying to imitate an artesian Italian Mozzarella recepie I saw once where they use the whey from the previous batch for culture and flavor which helps acidify the milk without adding C.A. Ive added Kefir, or yogurt, and they all add more flavor as well. Only thing to watch out for is they will also dramatically affect the recepie, so a ph meter will save you from ruining your batches in the persuit of modifying it to you taste. If you want to play around with flavor that way I suggest you get your buttermilk, or kefir yogurt etc, add to your batch, let it sit at least an hour or even a day or so (as if making a big batch of yogurt, keeping it warm). Keep testing with ph meter to make sure its not going too acidic. Target ph is 5.2 - 5.4 for good stretching mozz. Unless you add cups of starter and leave it for days it should not go too acidic too fast. Once you decide you done inoculating your milk, add your acid of choice (lactic, citric, etc) in very small amounts until you reach your target ph. Rennet, cut etc as normal.
I am attaching a few links that might help others understand the science behind the (deceivingly simple) mozzarella.
This one is very long, but a whole report on many different experiments all pertaining to mozzarella
https://scialert.net/fulltextmobile/?doi=ijds.2011.199.226Fermentation of foods by Lactic Acid (Includes a list of each product and bacteria responsible for its success, including Mozz)0
http://textbookofbacteriology.net/lactics_3.htmlFlowcharts of the cheese making process, from probably one of the best (or, the best) free books out there - University of Guelph
https://www.uoguelph.ca/foodscience/book-page/list-figuresThis link helped me understand the simularity and differences of Mozzarella to Oaxaca, a cheese that I grew up on. At a very basic level you could say the difference comes down to (but not limited to) PH. Oaxaca is about 5.8ph which helps maintain its strings (firmer) when you pull it, (less melt-ability) whereas Mozz falls between 5.2 - 5.4. Refer to the scialert link for more detailed info on the ph and stretch on mozz! Its deep!
https://www.omnomcheese.com/recipes/oaxaca-cheese-recipeAnd of course this forum is awesome. Thats why we keep coming back
Any other info anyone can share pertaining to mozzarella and/or whats they have learned?
Keep safe!
M