Brined mozzarella: bot shiny when removed as in buffalo mozzarella

[Deepti]

Hello dear members,

My fior di latte (cow milk)  mozzarella when removed from brine, doesn't look shiny and smooth.

I use full cream raw milk. Brine contains pink salt, calcium chloride, and  a little bit of whey to maintain the acidity. Brine: 8% to 10% salt concentration.

The mozzarella comes out perfect with glossy finish and beautiful stretch. The sheen is lost once put in brine.

What do I do retain the shiny mozzarella in brine, when removed ?

[Low rants]

Do you have any photo for a before/after?

Right now, I can only make an educated guess with three possibilities:

• The Mozzarella was slighty overheated and would lose its shine even without the brine, with some time
• Too much whey sticks to the mozzarrella and absorbs moisture

Considering your salt content, it doens't seem excessive, but I've never tried with pink salt.

Hope it helped.

[not_ally]

Just a comment regarding pink salt, in India it is mountain/usually non-iodized salt, NOT the pink salt used for curing in the west. Deepti, that kind of salt contains nitrates/nitrates in high amounts and is highly toxic in more than minute quantities.