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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Pasta Filata (Pulled Curd) => Topic started by: riha on September 28, 2009, 03:05:50 PM

Title: Mozzarella success!
Post by: riha on September 28, 2009, 03:05:50 PM

Just wanted to thank MrsKK for the mozzarella recipe that produced this nice ball of mozzarella. Microwave mozz didn't work for me and I thought I must go and buy myself a pH-meter in order to get some mozzarella done.

Now I am all excited about making more mozzarella balls. Tomato and basil, here we come :)

Title: Re: Mozzarella success!
Post by: linuxboy on September 28, 2009, 04:24:38 PM

Looks fantastic. Congrats! :D

Title: Re: Mozzarella success!
Post by: Tea on September 28, 2009, 09:37:11 PM

Try adding some lipase (not sure if you already do) and age to make a provolone.  yummy

Excellent looking cheese by the way.

Title: Re: Mozzarella success!
Post by: riha on September 28, 2009, 10:15:35 PM

Tea, I read through your provolone posts and they indeed inspired me to give a try. That is probably when I get frustrated with camemberts again :)

Just had the rest of that mozzarella. It was good, but it had become much harder during the night in the whey. Yesterday it was almost too soft, today it was really intense, almost difficult to cut. (So not actually hard, just intense, if that makes sense.)

Title: Re: Mozzarella success!
Post by: DeejayDebi on September 29, 2009, 01:53:35 AM

Looks pretty riha! Way to go.

Title: Re: Mozzarella success!
Post by: MrsKK on October 04, 2009, 06:59:04 AM

Great job on the cheese.  Now that I'm almost done with canning and preserving the harvest, I'm getting the itch to make cheese again.