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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Pasta Filata (Pulled Curd) => Topic started by: billmac on December 17, 2015, 03:02:11 PM

Title: Flavoring 30 minute mozzarella
Post by: billmac on December 17, 2015, 03:02:11 PM

I like making and freezing the 30 minute mozzarella for pizza.  But I find I don't like using lipase to flavor it.  I can't really describe the flavor but it's unpleasant.  But using no flavoring results in not much flavor, compared with commercial mozzarella.  It's not as "cheesy" if that makes sense.  Could I use something like buttermilk to add flavor?  Any other ideas?

Title: Re: Flavoring 30 minute mozzarella
Post by: SOSEATTLE on December 18, 2015, 02:12:30 AM

Lipase comes in stronger and milder forms. If you are using the stronger form, try the milder or less of the stronger lipase. Buttermilk is already cultured and acidified. I think that would make getting the correct PH for the mozzarella to stretch properly much more difficult. What type of milk are you using? The couple times I have made mozzarella I used whole Jersey milk and it was delicious, even without lipase.


Susan

Title: Re: Flavoring 30 minute mozzarella
Post by: OzzieCheese on December 18, 2015, 02:21:07 AM

Also, Because this version is 'Fresh' it really can't compare to the properly age/Matured version.  There has been not chance for the culture to do anything - if you used any at all.  and if acidified using acid then it really doesn't have that much taste.

-- Mal

Title: Re: Flavoring 30 minute mozzarella
Post by: awakephd on December 20, 2015, 01:32:29 AM

What Mal said. There is quite a significant difference between the bland flavor of the 30-minute Moz vs. the cultured Moz.