Really good mozzarella!

[scasnerkay]

I have not posted lately, but still have continued with my cheesemaking, at least a couple of times a month. The calf born in May is taking most of the cow's milk, so I get small amounts right now. Tuesday was a bit more than 5#, and not knowing what else to do with it I decided to make a mozzarella. Sorry no pictures.... it was eaten before I thought of that. I think having the raw, never refrigerated milk, probably contributes to this cheese make being quite easy.

Mozzarella
½ gallon raw milk
1/16 t KAZU
0.6 ml calf rennet
X4 flocculation multiplier

Milk to 90 degrees, stir in starter. Keep warmish until pH about 6.4 to 6.45 (about 3.5 hrs in this case)
Stir in rennet, flocculation in 9 mins – 36 mins total coagulation
Curd cut 1 to 2 inches
Rest 10 mins
Very gentle wiggle/stir of curd for 15 mins  temp 85-90
Scoop into micro perforated form
Cover to keep warm while draining and pH lowering to 5.2 to 5.3 (about 2.5 hrs)
Heat water to 140 degrees for stretching. Check small bit of curd for stretch.
Cut curd mass into 1 inch chunks, place into bowl.
Gently pour hot water over, gently moving curd pieces about. Remove cooling water, and replace with hot water until melding together is achieved, then stretch gently lifting with wooden spoon or gloved hands.
Reserve some room temp whey, and add salt to taste. Place mozza balls into whey to slowly cool.

Total time elapsed was about 7 hours.
Cheese was silky smooth, and tender with really nice flavor.

[cats]

I believe the taste was nothing close to what you can buy , and having the milk not cooled can add something.
For some goat cheese made with cooled and other made with straight raw milk, I could taste a difference.

A4CU even if you did not post pictures

[awakephd]

Excellent, Susan, and nice to "hear your voice"! AC4U.