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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Pasta Filata (Pulled Curd)
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Mozzarella oops ... Am I in trouble
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Topic: Mozzarella oops ... Am I in trouble (Read 2186 times)
angi22
Guest
Mozzarella oops ... Am I in trouble
«
on:
July 16, 2010, 02:30:26 AM »
So I'm making mozzarella for the first time I let the milk get to 90 and added the thermophilic culture to let it ripen for 45 I walked away and left burner on lo
checked temp and it had risen to 125
did I just mess up my first cheese or will it be ok ? I took it off the heat immieadtly ... Any advice would be greatly appreciated !!
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linuxboy
Guest
Re: Mozzarella oops ... Am I in trouble
«
Reply #1 on:
July 16, 2010, 02:33:57 AM »
How long was it at 125? And what kind of thermo culture?
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angi22
Guest
Re: Mozzarella oops ... Am I in trouble
«
Reply #2 on:
July 16, 2010, 03:57:53 AM »
It was at 125 for about 5 mins and a direct set thermo culture from cheesemaking.com I dunno if that tells you anything :/
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angi22
Guest
Re: Mozzarella oops ... Am I in trouble
«
Reply #3 on:
July 16, 2010, 04:02:30 AM »
Also added 1/4 tsp liquid rennent dissolved in 5 tsp of water , let set for 1 hour no visible curd has set .... Still liquid milk
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angi22
Guest
Re: Mozzarella oops ... Am I in trouble
«
Reply #4 on:
July 16, 2010, 05:29:54 AM »
made another oopsie ... i diluted my rennet in tap water .. think it may be chlorinated
... any advice ... i think i botched this batch may try again tomorrow
?
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Gina
Guest
Re: Mozzarella oops ... Am I in trouble
«
Reply #5 on:
July 16, 2010, 07:05:23 AM »
Welcome to the board.
It doesn't sound good.... often just one
oopsie
can be enough to throw off a cheese.
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Tropit
Guest
Re: Mozzarella oops ... Am I in trouble
«
Reply #6 on:
July 16, 2010, 12:00:28 PM »
If it didn't set up yet, you may be able to salvage it by making it into a soft, spreadable cheese, or ricotta.
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angi22
Guest
Re: Mozzarella oops ... Am I in trouble
«
Reply #7 on:
July 16, 2010, 05:05:19 PM »
how could i turn it into a ricotta?
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Gina
Guest
Re: Mozzarella oops ... Am I in trouble
«
Reply #8 on:
July 16, 2010, 05:18:28 PM »
I've only made it from whey, but here is a recipe for making ricotta from milk:
http://cheeseforum.org/Recipes/Recipe_Ricotta_Milk.htm
For more discussions on ricotta (there are many), you can use the search function found at the upper right hand of the page. And of course ask questions if you have problems.
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DeejayDebi
Old Cheese
Location: Connecticut
Posts: 5,820
Cheeses: 106
Re: Mozzarella oops ... Am I in trouble
«
Reply #9 on:
July 17, 2010, 07:42:22 PM »
This has been quite the learning experience for you hasn't it? Well done! It usually takes a bit longer to get this many lessons under you belt. You probably won't make these mistakes again so not all is lost! Remeber what you did wrong and learn from it - can't ask for more than that.
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http://www.deejayssmokepit.net
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
RENNET COAGULATED - Pasta Filata (Pulled Curd)
»
Mozzarella oops ... Am I in trouble