I've been making bacterially acidified mozzarella and I've noticed that towards the end of the acidification, the whey that is expelled is slimy. Of course I would love to know why this happens, but more importantly practically, will I kill anyone? (Well maybe not kill, but at least make them ill?). I have not experienced any side effects my self, but still: Is it Safe?
I am using: ~Pav's mozz recipe
Good raw milk (does not sour in 5Celsius fridge, even if stored for a week),
Bulgarian yogurt as culture starter (1tsp-1/4cup per 5 quarts - I've been experiment with this level. This yogurt is supposed to have S thermophilus in it)
Floc times 8-14min, depending on milk age
After cutting, before the whey is drained, I may have been less rigorous with stirring, and also maybe I drain less whey than I should.
The curd spins OK from a pH of <5.5.
Are there any ways of avoiding the slime? or is no issue at all?
Thanks for any replies.