H-K-J's 1st mess O Mozz

[H-K-J]

MrsKK has been the definitive mozzarella touchpoint on the forum. You might check out her technique. I believe it calls for an overnight hold in the fridge to raise the acidity.

-Boofer-

Thanks Boof checkin it out very soon 

[Al Lewis]

At least yours solidified.  My buddy tried to make some and it just dissolved into nothing. LOL  Good luck buddy!

[H-K-J]

I'm going to try the 2 day mozz recipe, just added the LH-100 culture and will let it ripen for an hour.
I am useing the best whole pasteurized I know of in the area curd strength should be much better.
we'll see how this goes

[Spoons]

If you want to try a real mozz recipe, try Pav's. I've done it countless times with 100% success. You do need a PH meter though. His culture mixture is 3:1 to 5:1 (ST:LB or LH)

http://www.wacheese.com/index.php?option=com_content&view=article&id=48:traditional-mozzarella-howto&catid=43:moderate-cook-temp&Itemid=66

This is the cheese I made for about 1 year when I didn't have a cheese cave. Absolutely love this recipe!

[H-K-J]

I might have to try that next time, this one is MrsKK's
I have let it sit over night getin ready to try the stretch

[H-K-J]

OK the second batch was a semi-success a little rubbery and it took 48 hours to get it to spin.
It melts ok but as I said, rubbery.
thanks MrsKK for the recipe and direction and to Hidri Mohamed for prodding me in this direction 

[mohamed]

Hi,

cheese for you 

you did one step forward but:

-you must cut the cheese smallest for stretching
-The final product should be very smooth like the skin of a baby ( needs to be better work The stretching )

here is two video as a reference for stretching
1 - La Mozzarella à l'hôtel de l'Ange (iPhone)
2 - mozzarella

my issue:

-What type of starter cultures you use ?
-what type of milk ?

my remarks:

- type of cultures influence the speed of stretching , taste and color of the finished product (from white to yellow )
- the quantity of water for stretching influences the flexibility of the finished product (from pouting to rubbery)

as usual I use google translate I hope this is clear 

[H-K-J]

thank you Hidri.
I think I was a little apprehensive about when to stretch especially after 48 hours wait time (I think I should have waited even longer)

-What type of starter cultures you use ?

I used 1/8 tsp LH-100 (LB) Lactobacillus delbrueckii subsp (LH) Lactobacillus helveticus

Next time I will add some TA-61 (ST) Streptococcus thermophilus
and some lipase

-what type of milk ?

I went with 1 gallon of whole pasteurized, (from a local dairy) I always get a great curd when I use this.

thanks for the help and the cheese
and a cheese to you for your help

[mohamed]

Thanks for the cheese 

-TA-61 this is a good choice with LH-100 (1/8 tsp of each culture ( TA-61+HL-100) for 10 -8 liter of raw milk
-add 0.12 liter or 100G of natural yogurt without sugar and without  flavor (in preference Bulgarian ) or the fact yourself
-1/8 or 1/4 tsp lipase (but not more max 1/4tsp for 10 - 8 liter of raw milk)
-you should test stretch after 24 hours if it need more time it takes more time it is the cheese that decides (as I have already said it should not be afraid of acidity)

I await the result