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Title: Ideal or optimum P/F ratio for mozzarella milk; citric acid vs culture
Post by: sunnyraghav on April 06, 2017, 05:46:28 PM

Hi all,
Two questions:
1. Is there a prescribed P/F ratio for milk to make mozzarella? I am looking to use buffalo milk (available aplenty here in India).
2. Has anyone made mozz using both citric acid and culture?
How different is the mozz made by these two methods? In texture/taste/yield.
Thanks.

Title: Re: Ideal or optimum P/F ratio for mozzarella milk; citric acid vs culture
Post by: Gregore on April 07, 2017, 03:34:32 AM

I have never made either but if I had access to buffalo milk I would not waste it on acid added mozza.

Far less flavor than cultured.

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Pasta Filata (Pulled Curd) => Topic started by: sunnyraghav on April 06, 2017, 05:46:28 PM