difference between raw milk and storebought+CaCl - 30 minute mozzarella

[Wateetons]

Guys,
I've been trying to make mozzarella with raw milk, which after quite a few attempts now works very well but I have trouble getting it to works with storebought milk.

First, the trick with raw milk:

-2 grams of citric acid per liter of milk (about a teaspoon per gallon)
-heating the milk to 30 degrees C
- ten drops of rennet
- one hour of coagulating
- cutting the curds
- reheating to about 37-40 degrees
- pouring of the whey
- leaving the curd for ten minutes
- cutting the curd in 1 cm blocks
- no microwave or pouring hot water, but slowly heating the curds in a brine (30 grams/l).
- At about 57-60 C they will start to melt. It's very controllable that way.
- stretching for about a 30 seconds to a minute, reheating the cheese shortly in the still hot brine if it becomes more stiff
- leaving the mozzarella in an icecold  30g/l brine until it's cooled 

Awesome mozzarella.

BUT...
I attempted the same method with storebought homo-milk, using calcium chloride (about 2 ml of CaCl2 per liter), but for some reason this won't work the same way. The result is a 'bad break', and curd is kind of fluffy and after reheating the curds won't stretch but break. I get the impression that the amount of citric acid is too high. Any thoughts on the difference?

Thanks!

ps. (I know, I can just use raw milk in the future, and I will, but I want to, at least, be able to also make it work with storebought milk)

[linuxboy]

Use different brand milk, yours seems to be overprocessed.

[NimbinValley]

Ive never seen a moz made from goats milk.  Is this possible?

NVD

[Wateetons]

Use different brand milk, yours seems to be overprocessed.

actually, this seemes to have worked. A different, more expensive, brand of whole milk resulted in a succesfull mozzarella using the method above. Even though it wasn't as tasty as when using raw milk. 

[GlennK]

Use different brand milk, yours seems to be overprocessed.

This has worked for me.  The usual, local dairy's milk worked well for years then they were bought out by a national concern and started pasteurizing at a higher temp and the mozz stopped coming out well.  I emailed them and found out about the change in processing.

[MrsKK]

I've had the same difficulties making any type of cheese other than Queso Blanco with mainline pasturized/homogenized milk.  Everything available in the stores is high temp pasturized during the homogenization process.

For my cheese classes, I buy creamline milk that has been pasturized at 145 degrees F.  It works well, but still requires CaCl for good curd set and yield.

[Crystal]

Ive made a few cheeses with H&P milk, and since i didnt know any better i think they worked fine. As i only have H&P to work with i guess i will be making mozz with it. hope it works! But fetta, farmhouse cheddar, cottage all were 'ok'. Plus i managed a fine american neufchatel with UHT milk for christmas. So it can be done, but i dont know about mozz. I do know that people are managing it though.