Greetings from waaay down south

[Dedicated to trying]

Greetings!
A big thank you for all the post I've been going thru over the last couple weeks trying to get my (Very first) mozzarella to turn out. Have been 8+ weeks trying to get it to come together and reading thru these forums has helped, so - Thank you all.

About me: We live with the availability of fresh milk (Jersey and crossbreeds) straight from the pasture fed cow.
I had always wanted to make cheese and now since starting a homesteading lifestyle, I have been trying my hand. So far in my quest to get mozzarella to turn out I seem to have 'discovered' new types of soft cheeses, with tastes similar to brie, camembert, and others which was quite entertaining to my family! But it took me all this time to get a cheese that:
1. Would hold together and not be like ricotta and
2. Would melt.
All attempts at skim milk were failures (For mozzarella that is, they turned into nice aged soft cheeses), using citric acid or resting for 2,5,12, or 24 hours made no difference (except with flavor, older seemed to go nuttier!), cultures (Strained from my kefir) mesophilic or thermophilic did not enhance the curd, and on and on it went until I used whole, raw milk and bingo! Now we just need to make it pretty... Ricotta yield is low (A fist-full at best), and the cheese itself is very tasty but not soft and smooth and beautiful. If anyone wants to give suggestions please do, I would be glad to provide information for your best guesses as to where to improve!
Now that I've taken my first step I am looking forward to perfecting it (With the help of you all) and starting on new (Established and not so experimental) cheeses! What should be next? Won't have a cellar till next year so no aged cheese just now.

Affectionate Regards,
Dedicated to trying

(Pics are of mozz process, and second to last one of an experimental pressed cheese made with kefir, rennet and buttermilk)

[GortKlaatu]

Welcome!
And allow me the pleasure of giving you your first cheese--AC4U for all that work and persistence.
BTW, I have to tell you that despite what you may have read, Mozarella is HARD--it is not an easy, nor a beginner cheese in my opinion.
I found for me, that getting a good handle on other cheese makes helped me with Mozzarella. (Try a Tomme, for example.)
Anyway, keep up the good work.


And where is "almost Antartica"?  Are you at the southern tip of Chile or Argentina?

[5ittingduck]

Welcome!
I'm at  41° 3'19.66"S
Not quite all the way down here

[Dedicated to trying]

Thank you for the Cheese Gort, and the greetings 5ittingduck.
Quite technically we are in upper Patagonia, but as outlandish and backwards as it is right here, it might as well be Antarctica... At least we get fresh milk though! Let the cheese making begin!
So, how to make a Tomme?
Anyone know if there is already a post showing homemade cheese presses or may I start one>?

-Dedicated

[GortKlaatu]

You're welcome. Here's one I made that works well for me.  The wood is teak so that's good.  But I think I'm going to change it out for some kind of polyvinyl like cutting boards are made of

[Frodage4]

Hello Dedicated,
Here is a photo of my home made cheese press. It cost me about $5 Canadian and stands up to the pressures required for cheddar. I used pine from the local DIY. I only ever make 8-12L at a time, so this is not an industrial strength press like Smolt's. Good luck and please send pictures of your homesteading cheese endeavours!
Jim.

[Dedicated to trying]

Hello All!
Frodage - Thank you for the pic of your press, its nicely simple and more on my scale. Definitely within my budget

Well, after 12 weeks solid of trying to make mozzarella, this week was a perfect success! I now know what not acid enough looks like, too acid, not enough calcium, too hot, too much rennet, not enough rennet and  just about everything else looks like! BUT THIS WEEK>> WAS MAGIC!
I can post the recipe if anyone is interested.    I also have a dozen failed recipes just in case...

-Dedicated (it paid off!!!)

[H-K-J]

Nice!!
Please post your success.
AC4U and your dedication

[Frodage4]

Yes, please post with photos!

[Dedicated to trying]

Ok, I posted the recipe this should be the link https://cheeseforum.org/forum/index.php/topic,16808.0.html
Hope it turns out for you all as well - keep me posted!
-Dedicated

[CarlB]

Congrats! 

[timsumrall]

Nice stretch! AC4U