I have tried without success to make Mozzarella using kefir to culture the cheese and drop the pH to about 5.2 but I have not had any success with this. How critical is the temperature at which I add the kefir (should it be about 50F)? I have added citric acid in tandem with the kefir but what seems to happen is that the milk curdles and the curds don't set - they tend to break up however gently I stir them. Making Mozzarella using only citric acid works fine.. but what is the cause of the incredibly fragile curds? Thanks
50F??? Most cultures are not active at temps that low. You need to re-examine your recipe. Use active yogurt instead of Kefir. Do NOT mix techniques with culture & citric acid.
When I add the culture it is at 90 F but I see all the recipes for adding citric acid suggest that the CA be added at 50F so I was wondering if the higher temperature was causing the problem. But what is the cause of the poorly coagulated curds? Is it because I added the CA with the kefir?
Quote from: Bernardsmith on May 23, 2017, 01:54:36 PM
Making Mozzarella using only citric acid works fine...
I've made a lot of Ricotta with CA only but not Mozz :o. Can you link or describe the recipe in a bit more detail to help us figure this out?
Quote from: Bernardsmith on May 23, 2017, 02:28:37 PM
When I add the culture it is at 90 F but I see all the recipes for adding citric acid suggest that the CA be added at 50F so I was wondering if the higher temperature was causing the problem. But what is the cause of the poorly coagulated curds? Is it because I added the CA with the kefir?
WHY are you adding Kefir and Citric Acid???
Quote from: Sailor Con Queso on May 23, 2017, 02:19:11 PM
50F??? Most cultures are not active at temps that low. You need to re-examine your recipe. Use active yogurt instead of Kefir. Do NOT mix techniques with culture & citric acid.
Exactly what I had in mind. I warm my milk to 90F when using kefir or meso, 95 when using thermo.