Hello, guys.
Need some help.
I need to send fresh mozzarella to my friend. It's around 2-3 days.
When I tried put mozzarella balls in salted water with small quantity of salt, I received balls with "soap" surface. Can you help me with recipe of brine for long time keeping?
Thank you beforehand.
Equalize pH with some vinegar and add CaCl so calcium doesn't leach out.
Stinky is absolutely correct. Use this formula:
4 liters of water
100-150 grams of non-iodized salt (sodium chloride)
2 tablespoons of Calcium chloride (16ml of a 23% solution)
1 teaspoon vinegar (4-5ml)
You can "save" the soapy balls by rinsing them in cool water and then put them in the above solution and they'll be fine. This solution is taken from Caldwell with the calcium chloride doubled as the amount she recommends is insufficient.
Thank you very much for your info.
I tried to use this rinse, but without any changes. I'm added 5 teaspoons of 10% calcium chloride - it's only one change, because we haven't 26% rinse in Ukraine.
Water was around 3C ( 37F ). I put fresh balls in rinse and they soaping within 15-20 minutes.
How to solve?
Thank you beforehand
Hi Hovard, The above mentioned brine works... If you are still getting slimy mozzarella, the ph is still different. Adjust the vinegar.. Maybe add another teaspoon and see if it slows the slime down any.
Your mozzarella ideally should be about 5.1 to 5.2 ph.. your brine should be the same... A ph meter is invaluable for this situation.
I usually use the whey from the cheese to make brine with, seems to work for me but I may just have beginners luck!
Quote from: lovinglife on August 29, 2016, 06:38:00 PM
I usually use the whey from the cheese to make brine with, seems to work for me but I may just have beginners luck!
You're not alone. That's the standard I use for my brines...just add salt to the whey. Everything's in balance. :D
-Boofer-