Flavoring 30 minute mozzarella

[billmac]

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?

[SOSEATTLE]

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

[OzzieCheese]

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

[awakephd]

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