Hello from London, Ontario

[24KAu]

Hello everyone,

I just tried my first attempt at mozzarella yesterday.  Let's just say the results were less than ideal...lol. 

I have much to learn but I'm eager to try new things and if I fail miserably now and then, well that's just part of the whole experience, isn't it?

[iratherfly]

Welcome to the forum!

I guarantee you that there is not one person on this forum who has not experience quite a few miserable failures and lots of spilled milk while attempting to make cheese. Particularly when learning or developing a new cheese that you've never done before. It can be quite overwhelming; but the most important thing is to try.

If you need help with anything, please post and be detailed with your description of the failure. Amongst the many forum members here there is always someone who already experienced and corrected that very same issue before and can guide you through it.

Mozzarella is fun and quick to make but can be tricky. Acidity levels and milk quality can often fail it. What went wrong with yours?

Happy cheesemaking and good luck!

[Cheese Head]

Hello in Ontario, good to have more Canucks here!

Moz is not a starter cheese to make, lots of info (& problems) in the Pasta Filata Board, I see you've posted full details on your batch in a new thread here, good stuff!

Good luck & welcome!

[FarmerJd]

Welcome to the forum.

[24KAu]

Thanks for the welcomes!

I am enjoying myself here so far and have already read a lot of useful information.

[Spoons]

Hey 24KAu,

I too have recently started and I too have started with Mozza. It took me 4 attempts but I got there! and have made a few since. I'm getting ready for my first hard cheese. I was about to try a traditional cheddar, but I'm a little intimidated by it    So I'll try a monterey jack instead... Can't wait!

Good luck with your cheese making, and most of all, have fun doing it! 

Spoons, from Ottawa, ON

[24KAu]

Thanks, Spoons...I appreciate the encouragement!

Would you mind telling me what kind of milk you're using? 

I tried using store-bought, homogenized cow's milk in my first batch that didn't work and I'm trying to either confirm, or eliminate, the milk as the reason for the poor results I experienced.

Any advice?

[Spoons]

I use Sealtest and Neilson homogenised. Just make sure it's not the ultra pasteurised or the "Tastes like 2% milk" version. Just plain old homogenised.

The problem I had at first was due to the rennet I was using. I bought the JUNKET brand (because it's available in many stores), but it's NOT recommended to use this brand. It's a weaker variation of rennet specialising in making ice cream. The good news though (if you made the same mistake I have in using this brand) is that you can still make mozza with it, you just need to let the rennet set for approx. 2 hours! Make sure you dilute the rennet in a bit of distilled water first, and also don't prepare the rennet in the water too much in advance.

Hope that helps 

[24KAu]

That helps a lot Spoons, Thank-you. 

I used the regular 3.25% Homogenized (The red 4L bags) from Neilson.  However, even though it says it is pasteurized, I was worried that it might be ultra-pasteurized.

Knowing that you have used the same milk with success makes me feel a lot more comfortable with trying the same milk for my next batch.

I used a liquid rennet from a Cheesemaking and Dairy supply shop....actually, it's pretty close to you...it's in Lancaster, Ont....and they mailed my order to me last week.  I used both the liquid rennet and the Thermo starter powder that they supplied.

I looked for the Junket brand rennet but could not find it locally so I decided that if I was going to mail-order something anyways, it might as well be a liquid rennet from an actual cheesemaking supply shop.

Thanks again for the advice.  With your advice and that from MrsKK, I feel much more confident about trying again.

Thanks!

[iratherfly]

Hey Spoons and 24KAu,

There are actually two excellent Canadian mail order/web sites that many members of this forum use, even the ones in the US. Try them:

http://www.glengarrycheesemaking.on.ca/
http://www.danlac.com/

Also, if making cheddar overwhelms you, try making Colby. It's a simplified cheddar without the cheddaring process and a far shorter aging period.  It's easier to make cheese that doesn't require 3 months minimum of anticipation when you are just starting out and still trying to figure out basics. Some Tommes need as little as 6 weeks to age. You can do small Tommes in as little as a month, Brie in 3 weeks, Crottin in 14 days and Chevre in 2-3 days. It's a bit annoying to wait 3 months for your first cheese only to find out its chalky, brittle, not melty, or contaminated by yeasts because your curd cutting, sanitizing or acidifying was wrong 3 months ago "When you were still starting out and didn't know much". Better get a little - but extremely useful experience with younger cheese for a few weeks first. Then, not even complex Gruyere, cloth-bound Cheddar, Stilton or Limburger will hold you back

[24KAu]

Thanks iratherfly!

I ordered my supplies from Glengarry...they were very helpful and I had my order shipped to me C.O.D. (they only offer this on orders shipping within Canada).

I highly recommend them to anyone.

I just had a look at the Danlac website...very interesting.  They have some great tools on there to help determine what supplies are needed for different cheeses....really useful idea...

You make a very good suggestion about starting with younger cheeses.  When I ordered my supplies from Glengarry, I intended to try making cheddar cheese curds.

I may modify my plans and try the colby or maybe even the Chevre (one of my favorite cheeses).

Thanks so much for the suggestions!

I have to say, my short time here has been very pleasant and filled with very friendly and helpful people.  I wish other forums I frequent had the same friendliness.

[Spoons]

Thanks Iratherfly  Very helpful tips! Colby it will be then... makes sense!

[iratherfly]

Glad these tips are helpful for you guys.  For some, Colby is too mild, but it's a fun cheese that is versitile and can do well on sandwiches, melted, etc..

Another great cheese to do is Chaource. Traditionally this is nothing more than applying the Classic semi-lactic chèvre recipe to cow's milk instead of goat's. Fresh; it can be a great spreadable cheese. Aged and drained further it takes on Crottin-like character.

[billyy2288]

Hi, I am a new member of forum. Would a newcomer be warmly welcome here? Good day you guys!!!

[Alex]

Although speaking for myself, but as far as I know other members, you are mostly welcome!
Beware, cheese making is very addictive.