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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Pasta Filata (Pulled Curd) => Topic started by: stuartjc on March 05, 2009, 10:07:58 PM

Title: Ricki Carroll's 30 minute Mozz recipe
Post by: stuartjc on March 05, 2009, 10:07:58 PM

So, I tried this the other day.

... so, I didn't fail at making mozzarella, I succeeded in  making a tasty dessert cheese instead :)

Seriously, the recipe seems to be missing something, because the cheese lump had a texture more like cheesecake than like cheese  :-[

The dessert cheese tastes fine, though :)

Title: Re: Ricki Carroll's 30 minute Mozz recipe
Post by: Tea on March 05, 2009, 10:54:42 PM

Sorry can't help, as I have only made the long version of this cheese.  Glad to see that it didn't go to waste though.

Title: Re: Ricki Carroll's 30 minute Mozz recipe
Post by: Cartierusm on March 07, 2009, 08:18:05 PM

Yeah somthing went wrong I've made it before and it came out alright.

Title: Re: Ricki Carroll's 30 minute Mozz recipe
Post by: eVenom on March 11, 2009, 11:58:17 PM

I have made this recipe and I think is a good "whey" of doing it!  it may not be the best but you car really make it in 30 min

I think your problem is either too much acid (I use 1.5-2tsp per gallon)or that you put the acid with the milk to hot you have to make sure you dilute the acid  pretty well and add it to the milk wile the milk is pretty cold.

Also I am never able to make it with store bought milk like it says in the recipe but with skim+cream works or dry+cream with is great in my opinion just (just let the reconstituted dry and cream mix sit for a day in the fridge)