Making my mozzarella last at room temp

[nettie]

HI I am hoping there is someone that can help.  I am making raw cows milk mozzarella and I am selling to a bakery  they have complained that when it sits on the benches for 10 mins or more the cheese gets very soft and is hard to grate.  Can anyone advise how I can make my cheese a little harder.  I currently brine it for  hours is this to long ?

Cheers

Annette

[awakephd]

Hi Nettie, and welcome to the forum. I've never been to Sri Lanka, but have always wanted to visit. Closest I've been is Kerala, India.

I'll take a try at answering your question, but I've not made much mozzarella, so hopefully someone else with more experience will chime in. My sense is that fresh mozzarella is not really a grating cheese. If grating is the goal, you might consider 1) more stirring and heat to expel more moisture during the make (but I don't know how that might affect the stretching), or 2) making more of a provolone, e.g., an aged cheese in the same family as mozzarella.

Again, my advice is based on general principles with very little first-hand experience, so it may not be worth much!

[nettie]

Hi Andy,

Thanks for the advise I have heard about the heating faster I will try that in todays batch. 

Sri Lanka is very beautiful and personally I think much nicer than India.  You should make it here one day I finally did. 

Cheers

Annette

[Gregore]

Yes I agree fresh mozza is not grated , that is reserved for the stuff from supermarkets , some where on this forum some one asked how to make that type and I now forget the answer .

Try using the search

[nettie]

I agree it shouldn't be grated but we are looking at commercial use for a bakery and here in Sri Lanka they only know an inferior quality mozzarella.  By the way do you have an idea of any key words to search.  Much appreciated

[Gregore]

Found the links

In the first post Linuxboy mentions moist mozza is stretched at the low end 5 ph so maybe stretching at a higher ph will help , he also hints that over stretching / kneading can make it more rubbery ( probably better to cook longer and smaller curds as per second link )  if it gets too rubbery that is also no good .

The second link is the one I was thinking of and it should also help you .



https://cheeseforum.org/forum/index.php/topic,4059.0.html

https://cheeseforum.org/forum/index.php/topic,14928.0.html

[Gregore]

And heating faster will cause other problems , it will Lock the moisture into the curds  and make the mozza even more moist .

[Gregore]

Another interesting link

https://cheeseforum.org/forum/index.php/topic,13281.0.html

[nettie]

Thanks sooooo much George you are a life saver keep them coming this is really helpful 

[awakephd]

Just to clarify, my suggestion was to heat to a higher heat, using the same rate of heating - not heating faster.