H-K-J's 1st mess O Mozz

[H-K-J]

OK I made some Mozz
I have to admit
I had fun 
But not Mozz

[Spoons]

Was it the kind of "not mozz" that don't stretch? I call those "...dammit" cheese. 

[H-K-J]

Very grainy 

[Boofer]

Sounds very similar to my first and only experience with mozz. That was a couple years ago and since then I have focused on other cheese styles that are more satisfying and less disappointing.

-Boofer-

[H-K-J]

Sounds very similar to my first and only experience with mozz. That was a couple years ago and since then I have focused on other cheese styles that are more satisfying and less disappointing.

-Boofer-

This just may be my first and last attempt at this
we just wanted some for pizza dang it.

[Spoons]

Looks like a weak coagulation. Maybe a lack of calcium? or P/H milk?

I know you're not supposed to add CaCl2 in milk for mozz as it hinders the ability to stretch.

[H-K-J]

OH it was P/H milk when I knew it wasn't going to work was right after adding the citric acid.

[jwalker]

I've never tried Mozzarella , it looks so easy , but so many people seem to have problems with it.

Not sure that I'll ever get around to trying it. 

[mohamed]

Hi,

normally I do not write any comment!
because of an experiment on the forum....

-why you used citric acid ?
normally this is to accelerate the acidification process

-why you accelerates the acidification process?
you're too pressed !!

mozzarella is for beginner and I know you do not have a beginner

I will give you two council because for the rest I know that you are able

1- remove the citric acid of your recipe
2- let your cheese sit in your refrigerator for 24 hours before the step of stretching and do not be afraid of acidity

remark:
I already transformed more than 10000 liter of milk in mozzarella!!
I make 2 kg per week as consommation personal

@+

[H-K-J]

Hidri Mohamed,
thankyou for your help
I will get this just because I want to.
Most of the recipes I have seen call for citric acid 
so next time I will try to do your protocol

[Geodyne]

2 kg per week for personal consumption!! Hidri, I'm very impressed at how much cheese you make.

[Scott Wallen]

I purchased a MOZZ kit from Ricki Carrol, I made excellent MOZZ every time....I then moved on to more complex cheeses and have made few I am satisfied with. maybe I should go back to MOZZ!

[mohamed]

Hidri Mohamed,
thankyou for your help
I will get this just because I want to.
Most of the recipes I have seen call for citric acid 
so next time I will try to do your protocol

-I know that most recipes use citric acid
-personally I have remove from all my recipes
-Italians do not use citric acid and every Artist in cheese
-citric acid is introduced by industrial is a conservative basic scientific name E330

2 kg per week for personal consumption!! Hidri, I'm very impressed at how much cheese you make.

personal consumption = me my wife and my daughter and some time for large the family
I processed between 20 to 40 liters of milk per week for various types of cheese

I purchased a MOZZ kit from Ricki Carrol, I made excellent MOZZ every time....I then moved on to more complex cheeses and have made few I am satisfied with. maybe I should go back to MOZZ!

I hope that you do not speak about the mozza into 30 mins !!!

[H-K-J]

I hope that you do not speak about the mozza into 30 mins !!!

LMAO 

[Boofer]

MrsKK has been the definitive mozzarella touchpoint on the forum. You might check out her technique. I believe it calls for an overnight hold in the fridge to raise the acidity.

-Boofer-