recipe mozzarella with several types of bacterial culture

[mohamed]

hello everyone

ingredient:

-10 L of raw milk
-1 packet thermophilic culture C201 (CULTURE INCLUDES: lactose, (ST) streptococcus thermophilus, (LB) lactobacillus delbrueckii subsp. bulgaricus, (LH) lactobacillus helveticus)
-1 Yogurt natural 100G (CULTURE INCLUDES: Lactose, Dry milk powder, (ST) Streptococcus thermophilus, (LB) Lactobacillus delbrueckii subsp. bulgaricus, (LA) Lactobacillus acidophilus, (LBL) Lactobacillus lactis, Bifidobacterium lactis, autolyzed yeast. )
-1/4 lipase Active pregastric esterase enzymes
-Rennet 2.5 ml liquid rennet 1:10000

same procedure as Old original recipe mozzarella the only difference this is to put 1h the culture before the presure only

I await your comments

@+
Hidri

[henrikpoa]

Dear Hidri,
Would you change anything special if you used low pasturized non homogenized milk instead of raw milk?
This is what i can find in Sweden.

Also do you know in what proportions the Culture c201 is? For exampale  66% ST and 16% LB and 16% LH ?

Thank you.

[mohamed]

Hi henrikpoa,

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Would you change anything special if you used low pasturized non homogenized milk instead of raw milk?

not change

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Also do you know in what proportions the Culture c201 is? For exampale  66% ST and 16% LB and 16% LH ?

no I do not know (http://www.cheesemaking.com/shop/thermophilic-ds-culture-5-pack.html)

@+

[henrikpoa]

Ok thank you,
Iam currently trying to master this mozzarella but still it is a bit more rubbery than mozzarella bought from the supermarket. But the taste is at a different level though.
I have to work alot on this.
Is there any particular reason that you heat up to 37 degrees instead of 32 degrees that is practised by many other recipies?

[mohamed]

Hi henrikpoa,

32 degrees = mozzarella for salads and it is not rubbery (for direct consumption)
37 degrees = mozzarella for pizza and rubbery (for cooking)
test, is suitable for your taste and your needs

@+

[henrikpoa]

Wonderful reply since iam trying to make mozzarella for my neapolitan pizza :)
Thank you

[decadentcookie]

Hi henrikpoa,

32 degrees = mozzarella for salads and it is not rubbery (for direct consumption)
37 degrees = mozzarella for pizza and rubbery (for cooking)
test, is suitable for your taste and your needs

@+

Do you think this would apply to "quick mozzarella" as well? I am trying to make for neapolitan pies to melt a bit better (not melt crazy but not stay like a thick blob)