HI I am hoping there is someone that can help. I am making raw cows milk mozzarella and I am selling to a bakery they have complained that when it sits on the benches for 10 mins or more the cheese gets very soft and is hard to grate. Can anyone advise how I can make my cheese a little harder. I currently brine it for hours is this to long ?
Cheers
Annette
Hi Nettie, and welcome to the forum. I've never been to Sri Lanka, but have always wanted to visit. Closest I've been is Kerala, India.
I'll take a try at answering your question, but I've not made much mozzarella, so hopefully someone else with more experience will chime in. My sense is that fresh mozzarella is not really a grating cheese. If grating is the goal, you might consider 1) more stirring and heat to expel more moisture during the make (but I don't know how that might affect the stretching), or 2) making more of a provolone, e.g., an aged cheese in the same family as mozzarella.
Again, my advice is based on general principles with very little first-hand experience, so it may not be worth much!
Hi Andy,
Thanks for the advise I have heard about the heating faster I will try that in todays batch.
Sri Lanka is very beautiful and personally I think much nicer than India. You should make it here one day I finally did.
Cheers
Annette
Yes I agree fresh mozza is not grated , that is reserved for the stuff from supermarkets , some where on this forum some one asked how to make that type and I now forget the answer .
Try using the search
I agree it shouldn't be grated but we are looking at commercial use for a bakery and here in Sri Lanka they only know an inferior quality mozzarella. By the way do you have an idea of any key words to search. Much appreciated
Found the links
In the first post Linuxboy mentions moist mozza is stretched at the low end 5 ph so maybe stretching at a higher ph will help , he also hints that over stretching / kneading can make it more rubbery ( probably better to cook longer and smaller curds as per second link ) if it gets too rubbery that is also no good .
The second link is the one I was thinking of and it should also help you .
https://cheeseforum.org/forum/index.php/topic,4059.0.html (https://cheeseforum.org/forum/index.php/topic,4059.0.html)
https://cheeseforum.org/forum/index.php/topic,14928.0.html (https://cheeseforum.org/forum/index.php/topic,14928.0.html)
And heating faster will cause other problems , it will Lock the moisture into the curds and make the mozza even more moist .
Another interesting link
https://cheeseforum.org/forum/index.php/topic,13281.0.html (https://cheeseforum.org/forum/index.php/topic,13281.0.html)
Thanks sooooo much George you are a life saver keep them coming this is really helpful :)
Just to clarify, my suggestion was to heat to a higher heat, using the same rate of heating - not heating faster. :)