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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Pasta Filata (Pulled Curd) => Topic started by: G046678 on October 14, 2012, 09:23:15 PM

Title: Skim milk vs whole Milford
Post by: G046678 on October 14, 2012, 09:23:15 PM

I tried making mozzarella witty first whole then skim. The yield is about half with skim by weight.  There is no fat in skim but by weight not the same as the difference in yield. Any ideas why.

Title: Re: Skim milk vs whole Milford
Post by: bbracken677 on October 15, 2012, 08:57:43 AM

I believe fat content plays a big part is yield.