Author Topic: Help Needed!  (Read 172 times)

Offline M112358

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Help Needed!
« on: December 09, 2016, 09:04:22 AM »
Help needed!
I am interested in making cheese. I bought some materials and try to make Mozzarella and ricotta with the remaining whey.

The first attempt was a disaster.  After let it the curd hang on cheesecloth for about 60 minutes. I try to cut the curd in strips to put it on the microwave. It was hard like the hardest rubber I have seen. After managing to cut it in strips, I put the hot water on it. They pieces just got harder. I try to eat one piece and I was chewing until my jaws got tire. 

For the second attempt, I changed the milk brand. Everything looked good. The curd cut fine. After I let it rest on the cheesecloth, the curd texture was that of cream. It did not release any whey. So this is 2 for 2.   
Before I send more money, I need to know if anybody has a foolproof recipe. (Take in consideration that I am a very good fool). If you do please send it to me.

If you have a recommendation of an easier cheese to start with, let me know.

Thanks

Mariano

Offline awakephd

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Re: Help Needed!
« Reply #1 on: December 09, 2016, 09:46:20 AM »
Hi Mariano, and welcome to the forum.

As it turns out, contrary to what is sometimes advertised, mozzarella is one of the harder cheeses to make successfully, or at least that is the consensus of the majority of folks on this forum. There are a few who seem to have the knack, and are able to get consistent results, but many of us have experienced multiple problems.

The great thing about mozzarella is that it is a fresh cheese - you can make it this morning and eat it at supper tonight. There are other fresh cheeses that you can make, some that can be eaten right away, but some benefit from a few days of resting in the fridge. This is not an area that I have done much with, so maybe some of the others can chime in with some possible recipes.

Meanwhile, I encourage you to do some searching through the forum for threads on mozzarella, and if you want to dry a simple aged cheese, look for threads on Caerphilly or Lancashire.
-- Andy

Offline Boofer

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Re: Help Needed!
« Reply #2 on: December 09, 2016, 10:44:33 PM »
If you have a recommendation of an easier cheese to start with, let me know.
I have enjoyed making and eating Saint Paulin. The small form factor and washed rind treatment ripens it fairly quickly so that it can be enjoyed earlier than other larger cheeses.

Member awakephd is right about the apparent difficulty in successfully making mozzarella. I have yet to be successful. ::)

-Boofer-
« Last Edit: December 09, 2016, 10:54:47 PM by Boofer »
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline Raw Prawn

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Re: Help Needed!
« Reply #3 on: December 10, 2016, 05:26:19 AM »
Hi Mariano. Welcome on board.
It sounds like you chose the wrong cheese in mozzarella. I haven't tried it myself but I don't know how many posts I've seen on the forum from new cheese makers who have had problems with it.
The good news is that you can be confident of getting good results with most other cheeses.
I would agree with Andy's suggestion of a Caerphilly. Pretty straightforward and ready to eat from about 3 weeks on.
Other simple cheeses with a short turnaround, and ones which I can recommend, are Caciotta and Robiola. You can get recipes for both of these here.
- Andrew

Offline M112358

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Re: Help Needed!
« Reply #4 on: December 11, 2016, 09:07:15 AM »
Thank you very much for your suggestions. I think I will live the mozzarella for later on. I will try all of the suggested cheeses. I will try first Caerphilly and Saint Paulin. I did a little research and I think I will like them.

Thank you very much specially for the prompt response.

Mariano

Offline awakephd

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Re: Help Needed!
« Reply #5 on: December 11, 2016, 09:41:45 AM »
As a follow up - I had some milk that needed to be used up, just some store-bought P&H milk, only 1% - so I decided to give another try to making mozzarella, along with some UP half-and-half that I had on hand. Some parts of the make went well ... and it stretched well ... but it seemed like I could either stretch it smooth and wind up with rubber, or not stretch it enough and leave it grainy. I chose the rubber route. :( It tastes good, looks smooth and beautiful, but not the texture I would like it to have. Sigh ...
-- Andy