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Funny mozzarella

Started by hydromojo, January 15, 2010, 02:06:23 AM

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DeejayDebi

I find some brands work much better than others even though they should  be the same they are not even close.

Tea

Pavel sorry to hear this.  It is very disappointing when that happens.

justsocat

That was small disappointment Tracey :) I took 30 L of milk that was passed through a flowing pasteuriser (is it right term?) where milk was heated up to 96 C for 10 sec. Great difference! Lucky me i've used that milk for mozz only. It took me a little of time to find out how it is :)

hydromojo

I use only raw cow's milk, not pasteurized, which is under an hour old (from the cow  ;D)when i start the cheese process. I've heard a lot about homogenized milk being of no use so have stayed away from it.

I'd like to reproduce these results, holding times between 2 samples at around 20mts.

Rahul