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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Pasta Filata (Pulled Curd) => Topic started by: doni49 on October 10, 2008, 02:58:04 AM

Title: Making Mozz with Skim Milk?
Post by: doni49 on October 10, 2008, 02:58:04 AM

Can someone offer advice on making mozz with skim milk?  I'd like to make my own mozz--but I need to keep it low to no fat if possible.  If I use skim, should I do something different with other ingredients?

Also, I was looking at liquid rennet (that's what the recipe I was looking at calls for).  There is veg rennet and animal rennet.  What's the diff?

Thx!

Title: Re: Making Mozz with Skim Milk?
Post by: Tea on October 10, 2008, 08:29:27 AM

Hi Doni and welcome to the forum.  Personally I haven't tried making mozz with skim milk, but I think the addition of calcium would definitely help with curd formation.
What ever rennet you use, just use as directed on the packet.  Cheese Head has an analyse/explaination of liquid rennet somewhere on the board, and from what I can remember, it is a man made rennet originating from animal rennet.  Someone please correct me if I am wrong in my understanding.

Having said all that, I can only get liquid rennet here, so that is all I use, and I am happy with the results.

Title: Re: Making Mozz with Skim Milk?
Post by: Cheese Head on October 10, 2008, 11:31:50 AM

Morning doni49 and welcome to the forum (& the global stock market meltdown :().

I've built a rough page here on rennet that describes the difference (http://cheeseforum.org/Making/Rennet.htm).

Sorry but my only try at Mozz was a failure and I'm not a big Mozz fan so haven't yet tried again.

Again welcome and let us know how it turns out . . .

Title: Re: Making Mozz with Skim Milk?
Post by: doni49 on October 11, 2008, 02:00:06 PM

Quote from: Tea on October 10, 2008, 08:29:27 AM

Hi Doni and welcome to the forum.  Personally I haven't tried making mozz with skim milk, but I think the addition of calcium would definitely help with curd formation.

Do you mean to add calcium supplements (pills)?

Thanks!

Title: Re: Making Mozz with Skim Milk?
Post by: Cheese Head on October 11, 2008, 05:41:26 PM

doni49

Not calcium pills but Calcium Chloride which helps coagulation when using pasteurized milk. I built a rough info page on it here (http://cheeseforum.org/Making/Calcium_Chloride.htm) and there is a discussion here (http://cheeseforum.org/forum/index.php/board,52.0.html).