Mozzarella - ph too low?

[iain]

Hello all - new to the board, though I've been reading for some time. This is, by far, the best cheesemaking resource on the internet.

Anyway, my problem: I attempted to make mozzarella yesterday using just under 1 gallon of raw milk using 2oz of a whey starter held back from a previous make. My ph dropped as expected during the ripening of the milk and after the initial cutting of the curd, but stalled during ripening of the curd (held at 100ºF). After 3 hours, I was still at 6.5. I decided to leave it over night - at 100º - and this morning my curd is now at 4.6.

I'm going to try pulling it a little later this morning, but how will this low pH affect the cheese? I'm assuming the flavor will be quite a bit more assertive, but will I run into any other issues?

[iain]

Well...I discovered what happens when you try to pull overly acidic mozzarella curd: it breaks apart rather than stretches. Anything I can do with this overly acidic rubbery lump of curd - other than feed it to the chickens?

[MrsKK]

If you've tasted it and like the flavor, you can use it crumbled over pizza, in lasagna, over salad, etc. 

How old was the milk when you first started your make?  I've found that raw milk four days old goes just the way you describe.

[Mersunwea]

Hi,
Never tried with raw milk yet, and I always use store bought.
But in my first attempts with Moz I got low PHs as well... and mozzarella would not stretch. As I know, PH should be never below 5.0. I ãgree that if you like the flavor, you can use it in cooking.
I always add lipase to increase flavor.

[iain]

Now that you mention it, the milk was rather old (one week). My assumption is that, combined with a whey starter (as opposed to a much more controlled commercial starter) led to my problems.

It didn't taste very good, either.

[Mersunwea]

Iain,
I always make the cheese right away. The fresher the milk the better. If you keep it for days in the refrigerator, the closer you get to the end of the shelf life.I always use commercial starters also. I am too new to use anything else. I have a PH meter as well. This helps you to find out right away if your milk is ok or not.
If you plan in keep making cheese I recommend you to buy one.
I have been making cheese for a little over a year. I have learned a lot. I could not do without a PH meter.
Keep trying!!!! This is part of the fun.