CheeseForum.org ยป Forum
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Coagulants & Coagulation Aids => Topic started by: markromano on July 25, 2015, 11:28:30 PM
-
Hi guys,
Trying to make some mozzarella. I don't want to go and buy a bottle of purified water. Can I just sub the water for the milk (that I will be using for the cheese)?
Thanks,
Trayushman
-
The amount of rennet compared to the milk used to dissolve would be so high that may cause the mixing milk to coagulate instantly. I don't think you can do that. Do you have bottled water?
Thanks
-
Just boil some tap water and let it cool to room temp before you use it ^-^
-
You can also add a little bit of milk to the water to react against the chlorine. Just enough to make it a bit cloudy. Chlorine will react with the protein of the milk and oxidize. Once used up there should be nothing left.
Thanks
-
Thanks guys! Ended up schlepping over to 7-11 and picked up a bottle of purified water there....Still screwed up the mozz tho :/
-
Thanks guys! Ended up schlepping over to 7-11 and picked up a bottle of purified water there....Still screwed up the mozz tho :/
Welcome to the "I screwed up my mozz" club Trayushman ;). You're one of MANY members here. Took me 5 tries to get a result I was hoping for. Your time will come.
-
Thanks guys! Ended up schlepping over to 7-11 and picked up a bottle of purified water there....Still screwed up the mozz tho :/
Welcome to the "I screwed up my mozz" club Trayushman ;). You're one of MANY members here. Took me 5 tries to get a result I was hoping for. Your time will come.
This.
You can also add a little bit of milk to the water to react against the chlorine. Just enough to make it a bit cloudy. Chlorine will react with the protein of the milk and oxidize. Once used up there should be nothing left.
Thanks
This is what I do as well and it works great.