OK I made some Mozz >:(
I have to admit
I had fun ;D
But not Mozz :-\
Was it the kind of "not mozz" that don't stretch? I call those "...dammit" cheese. :P
Very grainy :-[
Sounds very similar to my first and only experience with mozz. That was a couple years ago and since then I have focused on other cheese styles that are more satisfying and less disappointing. ;)
-Boofer-
Quote from: Boofer on June 11, 2014, 01:40:54 PM
Sounds very similar to my first and only experience with mozz. That was a couple years ago and since then I have focused on other cheese styles that are more satisfying and less disappointing. ;)
-Boofer-
This just may be my first and last attempt at this >:(
we just wanted some for pizza :-[ dang it. :'(
Looks like a weak coagulation. Maybe a lack of calcium? or P/H milk?
I know you're not supposed to add CaCl2 in milk for mozz as it hinders the ability to stretch.
OH it was P/H milk when I knew it wasn't going to work was right after adding the citric acid.
I've never tried Mozzarella , it looks so easy , but so many people seem to have problems with it.
Not sure that I'll ever get around to trying it. :-\
Hi,
normally I do not write any comment!
because of an experiment on the forum....
-why you used citric acid ?
normally this is to accelerate the acidification process
-why you accelerates the acidification process?
you're too pressed !!
mozzarella is for beginner and I know you do not have a beginner
I will give you two council because for the rest I know that you are able
1- remove the citric acid of your recipe
2- let your cheese sit in your refrigerator for 24 hours before the step of stretching and do not be afraid of acidity
remark:
I already transformed more than 10000 liter of milk in mozzarella!!
I make 2 kg per week as consommation personal
@+
Hidri Mohamed,
thankyou for your help
I will get this just because I want to.
Most of the recipes I have seen call for citric acid :(
so next time I will try to do your protocol
2 kg per week for personal consumption!! Hidri, I'm very impressed at how much cheese you make.
I purchased a MOZZ kit from Ricki Carrol, I made excellent MOZZ every time....I then moved on to more complex cheeses and have made few I am satisfied with. maybe I should go back to MOZZ!
Quote from: H-K-J on June 12, 2014, 01:11:27 AM
Hidri Mohamed,
thankyou for your help
I will get this just because I want to.
Most of the recipes I have seen call for citric acid :(
so next time I will try to do your protocol
-I know that most recipes use citric acid
-personally I have remove from all my recipes
-Italians do not use citric acid and every Artist in cheese
-citric acid is introduced by industrial is a conservative basic scientific name E330
Quote from: Geo on June 12, 2014, 03:13:16 AM
2 kg per week for personal consumption!! Hidri, I'm very impressed at how much cheese you make.
personal consumption = me my wife and my daughter and some time for large the family
I processed between 20 to 40 liters of milk per week for various types of cheese
Quote from: Scott Wallen on June 12, 2014, 01:00:56 PM
I purchased a MOZZ kit from Ricki Carrol, I made excellent MOZZ every time....I then moved on to more complex cheeses and have made few I am satisfied with. maybe I should go back to MOZZ!
I hope that you do not speak about the mozza into 30 mins !!!
QuoteI hope that you do not speak about the mozza into 30 mins !!!
LMAO ;D
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-
Quote from: Boofer on June 13, 2014, 01:53:01 PM
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 :)
At least yours solidified. My buddy tried to make some and it just dissolved into nothing. LOL Good luck buddy!
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 :o
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 (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!
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 :-\
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 :)
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) (http://www.youtube.com/watch?v=pyF8AkNnrjY#ws)
2 - mozzarella (http://www.youtube.com/watch?v=CP9xezifz7s#)
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 O0
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)
Quote-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
Quote-what type of milk ?
I went with 1 gallon of whole pasteurized, (from a local dairy) (http://www.reedsdairy.com/) I always get a great curd when I use this.
thanks for the help and the cheese :D
and a cheese to you for your help ;D
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 ;)