Hello Everyone,
I'm hoping I will find some help with my Mozzarella efforts. I realize many people have asked for help on this subject. I have done searches all morning looking for advice (both here and over the internet and reading cheese books). I took a lot of time to make sure this post was complete and as clear as I could! I have a few questions:
(https://2.bp.blogspot.com/-7V28FYGi0cc/WY761m8WDlI/AAAAAAAA8RY/PTNiiYwGFmAkzsPLHW85qmBQvsiZtnOWgCLcBGAs/s320/20170715_101944.jpg)
1. I have pretty successfully made 30-minute Mozzarella with the microwave method. It's easy but turns out slimy all the time. Just wondering if you think this is normal, if not, any suggestions? I use The Kitchn's 30-Minute Mozzarella Recipe (http://www.thekitchn.com/how-to-make-homemade-mozzarella-cooking-lessons-from-the-kitchn-174355).
2. I have just wasted 16 liters of milk ($$) :( in the last few days trying to make a cultured (pizza) Mozzarella. They simply WON'T stretch!
(https://3.bp.blogspot.com/-PLvhuGzGA6Q/WY753fNzY5I/AAAAAAAA8RI/zyMDJZkQlronjukR0WYn8XTHjqMa66s0wCLcBGAs/s320/20170810_171644.jpg) (https://2.bp.blogspot.com/-pomoJsxbEzc/WY753WLDosI/AAAAAAAA8RM/t4D5DnrPPo4DO8N0DX3zQ3RR7LHcMFGlQCLcBGAs/s320/20170805_193356.jpg)
a) This is the first one I tried using the New England Cheese Making Pizza Mozzarella (http://www.cheesemaking.com/Mozz-Culture.html) recipe. Wow was this complicated for me, but I followed the recipe to a T. At the end, it just didn't stretch at all. It made a good curd cheese but that's not what I wanted! We used it on poutine, so it wasn't a huge loss. I wrote to the company and the "cheese tech" Jim wrote back to me that I need to look into acidity and moisture retention. This is a foreign language to me and I have no real clue how to go about this. I figured I followed the recipe that he wrote for whole milk...so I'm not sure how to look into these things.
(https://2.bp.blogspot.com/-5dslWukimDw/WY753SlqESI/AAAAAAAA8RQ/rWAKtkTob_kxK_aJB3BavGGtaTAmBPfXgCLcBGAs/s320/20170812_075621.jpg)
b) This is the second one I tried my "brain" Mozzarella, I used this recipe: Mozzarella: "Making Artisan Cheese" by Tim Smith (http://www.rainydaycheesemaking.com/p/mozzarella-cultured.html) . Again I followed it to the word with the exception of the PH...I don't have a PH Meter so I tried taking a small amount of the curd out and seeing if it would stretch (when it was supposed to) - advice from New England Cheese Making's Jim the Cheese Tech. :)
Observations: In the book Mr. Smith says 1/2 tsp liquid rennet or 1/4 tab...I thought they were equal. Also he suggests stirring the rennet into the milk for 5 minutes, everywhere I've read says no more than 30 seconds.
The one thing I did notice though is that during the cooking phase, the curds should stay at 105F. At one point, my thermometer jumped from 106F to 115F :-\ ! so I quickly cooled it back to 105F by removing it from the heat source. This was about a lapse of 5 minutes. I included this tidbit just in case anyone thinks this is the reason it never stretched. But it doesn't explain my first attempt...just lost here.
I read various advice here on the Forum:
1. Put the citric acid in the milk while it's still cold. (non-cultured) - do I even heat it before the rennet phase?
2. Moisture retention can be solved by cutting the curd bigger. (cultured) - I read that for a drier cheese (pizza type), make the curds as small as possible.
3. Add calcium chloride to homogenized milk to "help mitigate the damage caused by homogenization and pasteurization" - I have some, but no recipe called for it so I never used it.
4. Don't use homogenized milk. - so 2%?, I have no access to raw milk here.
5. Use yogurt as a culture and ripen for 4 hours - I have some yogurt culture on the way, but it's a "Sweet Culture (Yogurt DS Sweet) (https://www.cheesemaking.com/shop/yogurt-ds-sweet-culture-5-pack.html) - would that possibly work?
I don't have a PH meter yet, would that help?
I'm just confused and I do realize that Mozzarella is a finicky cheese to make. I just don't want to give up yet.
If anyone can help, I'll listen to all points of view and answer all questions!!!
Thanks!
Rain
***
My Cheese Belt:
(https://1.bp.blogspot.com/-GcsaDAiQ3AY/WY8CKWSWBiI/AAAAAAAA8Ro/Azg9mgKwd_A0PShalvNa94mWajGE1ARAQCLcBGAs/s200/My%2BCheese%2BBelt%2B%25282.5%2Bx%2B1.4%2Beach%2Bphoto%2529.jpg)
Does anyone have any insight?
Mozz is NOT a time based process and pH is critical. With 30 minutes mozz, you get just 1 shot at getting the pH right. So a pH meter is really handy. But with cultured mozz, do a test stretch and if it won't stretch just let it sit 30 minutes more at room temp (or warmer). Repeat as necessary until you get a good stretch.
Hi Rain, and welcome to the forum! Yes, you are tackling one of the most finicky of cheeses - many of us have made many very good cheeses, without ever truly succeeding with mozzarella (myself included). On the other hand, there are some here who seem to have the knack for it ...
Some answers to your questions and overall observations:
As you have learned, pH is the key to mozzarella. Specifically, you need a pH of around 5.3; higher pH (less acid), and the cheese won't stretch; lower pH (more acid), and it becomes grainy and crumbly.
There are two ways to get the milk to the proper acidity. One is to add acid - usually citric acid - this is the "30-minute" method. As Sailor has said, using this method, your acidity is controlled entirely by the amount of acid added; it won't become any more (or any less) acidic with time. So if the measurements are off -- and that can be caused by changes in the milk; milk does not all start at the same pH, and different types of milk can have more or less of a buffering action -- then you won't get a workable result.
The second method is to add a lactic-acid producing culture, specifically Streptococcus thermophilus (ST), which is the primary bacteria involved in yogurt - so yes, you can use the yogurt DS culture, or you can just use some yogurt from the store which contains live cultures, or you can get the basic ST culture. You indicate that you've been trying the cultured approach, so I assume you're using one or another of these? Some people do a hybrid, using some citric acid AND some culture - but I think most people just use one or the other.
If you are using citric acid, you are correct that you should add it (diluted in 1/4 cup or so of non-chlorinated water) while the milk is cold, then heat it. If you are adding culture, normally you will heat the milk to the target point first, and then add the culture and let it ripen for a bit. Either way, be sure to heat gently and evenly to reach the target temp, and then remove the heat before adding the rennet. The milk will hold the target temp, or close to it, for quite a while. Add your rennet, stir for no more than 1 minute (in my opinion, 5 minutes is WAY too long, and 30 seconds is sufficient), and leave it still for the time required to get a clean break. Do NOT add any heat during this time - that will disrupt the action of the rennet. Cut your curd, allow it to rest for 5 minutes, then gently stir. Only then should you add any additional heat required, again gently and evenly. Many people use a water bath around the cheese pot to help even out the addition of heat.
Once the curd has been cooked/stirred to the proper texture, you drain it. If you are using citric acid, you are ready to try stretching - as noted, your acid level is already established. But if you are using culture, the acidity is still developing as the culture works on the curd. And here's where recipes based on time can by WILDLY wrong - how fast the acid develops will depend on the milk, the temperature, the specific cultures, and maybe even the phase of the moon. In my experience, the recipes allow way too much time for this (IOW, the acidity develops much faster than they seem to expect). You have to keep checking it to catch it at the right pH. Without a pH meter, this means trying a little bit of the curd every so often to see if it is ready to stretch.
2% milk is no less homogenized than whole milk; it just has less fat overall. If you are using store-bought, pasteurized and homogenized milk, you will need to experiment to see which brand(s) work the best, avoiding anything that is ultra-pasteurized (which often includes "organic" milk). Yes, go ahead and add the CaCl - I add it before adding cultures; others add it after cultures / ripening, but before rennet; I've tried it both ways and can't tell any difference.
A great book for understanding what is happening with the milk and the variables that go into making cheese is Mastering Artisan Cheesemaking by Gianaclis Caldwell - highly recommended.
Stay with it, and keep asking questions - this is a great place to get help ... and to commiserate over less-than-optimal results! :)
Quote from: Sailor Con Queso on August 15, 2017, 05:21:44 PM
Mozz is NOT a time based process and pH is critical. With 30 minutes mozz, you get just 1 shot at getting the pH right. So a pH meter is really handy. But with cultured mozz, do a test stretch and if it won't stretch just let it sit 30 minutes more at room temp (or warmer). Repeat as necessary until you get a good stretch.
Hi Sailor, thanks for the information! I think I might look into a PH meter after all. I have no problem with the 30 minute Mozza using the microwave, but yes, it's the cultured one..I'm actually in the process of trying a 4th time as I type this...just waiting for my milk to warm up.
Quote from: awakephd on August 16, 2017, 06:07:07 PM
Hi Rain, and welcome to the forum! Yes, you are tackling one of the most finicky of cheeses - many of us have made many very good cheeses, without ever truly succeeding with mozzarella (myself included). On the other hand, there are some here who seem to have the knack for it ...
Some answers to your questions and overall observations:
As you have learned, pH is the key to mozzarella. Specifically, you need a pH of around 5.3; higher pH (less acid), and the cheese won't stretch; lower pH (more acid), and it becomes grainy and crumbly.
There are two ways to get the milk to the proper acidity. One is to add acid - usually citric acid - this is the "30-minute" method. As Sailor has said, using this method, your acidity is controlled entirely by the amount of acid added; it won't become any more (or any less) acidic with time. So if the measurements are off -- and that can be caused by changes in the milk; milk does not all start at the same pH, and different types of milk can have more or less of a buffering action -- then you won't get a workable result.
The second method is to add a lactic-acid producing culture, specifically Streptococcus thermophilus (ST), which is the primary bacteria involved in yogurt - so yes, you can use the yogurt DS culture, or you can just use some yogurt from the store which contains live cultures, or you can get the basic ST culture. You indicate that you've been trying the cultured approach, so I assume you're using one or another of these? Some people do a hybrid, using some citric acid AND some culture - but I think most people just use one or the other.
If you are using citric acid, you are correct that you should add it (diluted in 1/4 cup or so of non-chlorinated water) while the milk is cold, then heat it. If you are adding culture, normally you will heat the milk to the target point first, and then add the culture and let it ripen for a bit. Either way, be sure to heat gently and evenly to reach the target temp, and then remove the heat before adding the rennet. The milk will hold the target temp, or close to it, for quite a while. Add your rennet, stir for no more than 1 minute (in my opinion, 5 minutes is WAY too long, and 30 seconds is sufficient), and leave it still for the time required to get a clean break. Do NOT add any heat during this time - that will disrupt the action of the rennet. Cut your curd, allow it to rest for 5 minutes, then gently stir. Only then should you add any additional heat required, again gently and evenly. Many people use a water bath around the cheese pot to help even out the addition of heat.
Once the curd has been cooked/stirred to the proper texture, you drain it. If you are using citric acid, you are ready to try stretching - as noted, your acid level is already established. But if you are using culture, the acidity is still developing as the culture works on the curd. And here's where recipes based on time can by WILDLY wrong - how fast the acid develops will depend on the milk, the temperature, the specific cultures, and maybe even the phase of the moon. In my experience, the recipes allow way too much time for this (IOW, the acidity develops much faster than they seem to expect). You have to keep checking it to catch it at the right pH. Without a pH meter, this means trying a little bit of the curd every so often to see if it is ready to stretch.
2% milk is no less homogenized than whole milk; it just has less fat overall. If you are using store-bought, pasteurized and homogenized milk, you will need to experiment to see which brand(s) work the best, avoiding anything that is ultra-pasteurized (which often includes "organic" milk). Yes, go ahead and add the CaCl - I add it before adding cultures; others add it after cultures / ripening, but before rennet; I've tried it both ways and can't tell any difference.
A great book for understanding what is happening with the milk and the variables that go into making cheese is Mastering Artisan Cheesemaking by Gianaclis Caldwell - highly recommended.
Stay with it, and keep asking questions - this is a great place to get help ... and to commiserate over less-than-optimal results! :)
Hi Andy :)
Thanks so much for your detailed response! Your post was so helpful to me. I was overwhelmed with your response at first, but I slowly read it and it's all understood! :)
I'm using a direct set Thermo culture, following the New England Cheese Company's cultured Mozzarella recipe. I wrote to Sailor above that I'm just starting my 4th attempt.
Regarding the calcium chloride, there are so many mixed messages out there. I read that you should never use calcium chloride for cheeses that need a stretch! This from New England Cheese Company. I actually have Gianaclis's book and I was chatting with her on FB the other day regarding her "Traditional Mozzarella" recipe she posted on her blog. She uses calcium chloride. I told her I was using 3.25% homogenized grocery store milk and she suggested I sprinkled a little Meso culture into the milk at first to make up for it being lost in the pasteurization and homogenization. She wrote "Many of these traditional recipes (which is what I used) are designed for fresh, raw milk that has a decent amount of its own mesophilic bacteria and is also in better shape for ripening."
So I'm adding the calcium chloride and I used about 1/8 tsp of Meso culture...I'll still use the Thermo too when my milk reaches 100F. (I'm just halving the recipe and using 4L...don't want to waste too much again just in case!)
I'm going to check the stretch much earlier than the recipe says to, thanks for that suggestion. This recipe calls for the curd to sit warming (while activating the acids) for 2 hours before checking. Actually something I read on Curd Nerd...she wrote that she lets her curd ripen for 48 hours before stretching it, at room temperature. If my method today fails again, I'm willing to try that too! Never give up! :)
Gosh I hope this works out today! I'll let you know! But I really think that a PH meter will come in handy...we eat lots of things that use melted Mozza in our comfort food home! I really want to be successful!
Either way I'll be posting the results! :)
Rain
Well, just a little update. At the moment Mozzarella #4 using Gianaclis' "Traditional Mozzarella" (from her blog) with her tips FAILED. Never stretched. I used all the tips given to me above as well. After the curds cooked, I checked every 20 minutes for 4 hours for the stretch test. I did read an article on "Curd-Nerd" that the lady there lets her Mozzarella ripen up to 48 hours on the counter and has never had an issue and doesn't use a PH Meter. I figured, what do I have to lose at this point beside 4 liters of milk!!
So my curd is sitting on the counter and just before dinner, I'll try a stretch test, that'll have been 24 hours. If nothing happens, I'll try tomorrow after 48 hours.
But I'm definitely buying a PH meter before I try again!
My Lonely Curd:
(https://3.bp.blogspot.com/-67KETDCYb_0/WZg95GOOxjI/AAAAAAAA9BI/IjkIs2brBvMUcuRiYstU-oVClO0JV-abgCLcBGAs/s320/20170818_142409.jpg)
I suspect that 4 hrs is not enough to reach ph 5.4 ,
my wild guess would be at 70 degrees ( temp matters a lot ) it would take 6 to 7 hrs or possibly even longer . At that rate of ph fall you will have a 2 to 3 hr stretch window.
One other thing is that. Curds will squeak a little when bitten into , this means you are close to stretching ph .
I recommend getting a seed mat ( used for keeping seedlings warm) it will give you a constant temp for the curds to rest at . If you do use one , start checking stretch / squeak at 4 hrs then every half hr. My seed mat runs at about 80f and gets my curd to ph 5.4 or so in 4 to 5 hrs.
On the next make keep at it , if they start to crumble , then you are too low in ph . I feel you are trying too soon and then stopping before you have reached to correct ph .
Good luck
Thank you Gregore! :)
I like the seed mat idea. I was planning to get some for my seedlings this winter anyway and never thought of keeping the cheese warm that way. Just a clarification, when you say 70, you mean F? Sorry for the newbie question.
My last batch (attempt #3) did squeak a little...maybe I should have waited longer! It's frustrating reading a recipe that says 2 hour ripening is enough, when in fact it could take much longer.
I'm NEVER giving up until I get my Mozzarella right! :) Thanks for the support!!
Rain
You go girl! :D
You dont need to answer my other post in introductions, I found your process here. Really annoying those recipes give imprecise directions >:(
I definitely think the CaCl is needed, just my opinion, for homogenized milk and I will probably use that in every recipe. A heating pad with very low temp setting could maybe be used in place of the seed mat...
Thanks for the support Mobius! :) I actually do have a heating pad, that is a great idea. I'm just about ready to try the "stretch test" after 24 hours of ripening. I hope this works, like you said in your intro post, it shouldn't be this hard. But so many people have trouble with Mozzarella. Even Gianaclis told me that quote "It's not YOUR fault" lol...she's very nice. She said one time she was preparing a Mozza for a class she was giving and it never stretched either lol...it happens to the best of us. But I'm convinced a PH meter will do the trick for me, well, I just hope so!
24 hour ripening update:
I tried the stretch test and though it's not perfect, it's looking good! Much better than yesterday, so I'm leaving it another 24 hours and trying again tomorrow.
(https://1.bp.blogspot.com/-WPJK21ydZ5E/WZisIUHOMCI/AAAAAAAA9JU/N1e1QnnACj8Jn4PHHorpDmjYrtZ4CmJMgCLcBGAs/s1600/20170819_171621.jpg) (https://4.bp.blogspot.com/-aCGDZXQx_YA/WZisItTdKLI/AAAAAAAA9JY/vpueMs8G570S-Ud3P-JdfcnUxZP6NLUhACLcBGAs/s1600/20170819_171607.jpg) (https://3.bp.blogspot.com/-0gpDn0t5SEg/WZisImEAJeI/AAAAAAAA9Jc/j9o-Z3gWIX4inRJCL1nqka8MCQUbI2BLACLcBGAs/s1600/20170819_171747.jpg)
I was playing with it a little in the last photo! I was pleased as punch that it didn't break when I rolled it around and stretched it out, but it did tear a little bit, yesterday I couldn't even stretch it whatsoever without it tearing immediately! ^-^
oh very nice, heading in right direction: applause!
Another thought...your water source? Distilled? I have a well so chlorination is not an issue but I might still use distilled. I am just about to call my dairy to find out at what heat they pasteurize...
Thanks for the applause! I hope there will be more tomorrow... I never use tap water so that's not it. It's a PH mystery to me...I hope my PH meter arrives soon so I can make another batch.
Hi Rain,
I may be wrong here, but it seems to me the PH has gone too low on this one. I can see that now the cheese has gone grainy and breaking. When my mozzarella curd PH is still too high, it will stretch a little but it is not pliable and dull (in appearance) but it was not grainy. On the other hand, I have few instances where my mozzarella curd has gone lower than PH 4.8 and it was grainy like that.
But then again, I may be looking at the picture incorrectly. I hope I am wrong and you have a successfull batch though ;D
I am going through my pictures to try and look for low PH stretched curd and I couldn't find it, but this is a picture of a stretch curd on correct PH (around 5.0). My mozzarella curd usually stretch without being grainy until PH 4.9, I try to stretch when the PH around 5.0 (or as close to it as possible).
Hi Ann :)
My big problem is I don't have the tools for checking the PH (yet!!! I ordered a meter today). I guess it's hit and miss for me at this point. Thanks for letting me know about the low PH. My 30-minute Mozzarella is always nice and stretchy and shiny...this one, not so much, but I'm going to check again tomorrow. If this doesn't work, I won't make another until I can properly read the PH. I hope it's successful this time too but my hopes aren't up too high! :)
Oh Ann, I love that photo! I hope I have one to show you tomorrow! :)
Well, attempt number 4 failed. Sigh, **wiping a tear**
(https://1.bp.blogspot.com/-u2v3lKm20Ls/WZnwLQkSo7I/AAAAAAAA9Ro/URpbgKO3XMMUUMsrrWmxP3uFMwFnzYzTACLcBGAs/s320/20170820_110254%25280%2529.jpg)
What could have slightly been a stretch last night, turned into a ricotta today. Oh well, that's okay. I still won't give up, but I will wait for my PH meter before I waste any more milk! I wonder if there is anyone out there who has ALWAYS had a good recipe, a good result and Mozza-pride! :) If you are there, please let me know! Ha ha.
Rain, which recipe and what type of milk did you use?
Use as fresh as you can for mozzarella, definitely non homogenised milk. I used yoghurt or buttermilk as my culture before and it worked well as long as I use good milk (I use raw milk). The difference will be on the temp during the make, higher when I use yoghurt and lower when I use buttermilk.
Hi Ann,
For the milk, I really have zero choice, I have to use grocery store milk. It's 3.25% pasteurized and homogenized. Unless you own a cow or know someone with a farm, you're stuck, like me! It's a local company so it's the freshest I can get. There is conflicting opinion/advice about using Calcium Chloride to help with the effects of pasteurization and homogenization. I've tried with and without, neither made much of a difference in the end.
My Cheddars and my Dry Jack all worked perfectly with the milk I have, and so did my Quick Mozzarella...but the traditional style has something against me lol!
The culture I use is Thermophilic direct set and the recipe I used the last time was from Gianaclis Caldwell's blog: Traditional Mozza Recipe (https://gianacliscaldwell.com/2013/03/20/stretchy-secrets-pasta-filata-cheeses/) but I've also used the New England Cheese Making Company's Cultured Mozza Recipe (http://www.cheesemaking.com/Mozz-Culture.html).
I do have buttermilk culture and I have some yogurt culture on the way. The yogurt culture is labeled "sweet yogurt culture".
If you have any advice, I'm listening! :)
Rain
Hey girl,
Out of curiosity what pH meter are you getting and when is it showing up? ;D
Hi Mobius :) My order is still "preparing shipment" but I hope to get it by Friday!! The PH meter was similar to the one I found on the New England Cheese Making site: Waterproof PH Tester (https://www.cheesemaking.com/PH-Meter_2.html), but not that one, and the one I got was around $40 CAD.
I got some advice saying one with a probe would be much better because the curd would get all caught up in this type of PH meter, but the one with the probe is out of my price range in the hundreds of dollars. There was a review on the New England site, the person who reviewed this "pocket" PH-style meter said it worked well for his cheese making, so I'll have to be the judge of that myself.
I have to pick myself up and realize I'M not the failure, it's the cheese, blame it on the cheese lol!
Bad cheese, Bad!! >:D >:D >:D
Thanks re pH meter info, that is a more reasonable price than the ones I was looking at! Yay!
Very bad cheese lol...I'll let you know how the "pocket" Ph meter works for me, if I do get it by Friday I will be attempting another Mozza this weekend.
For what it's worth - and I am really a very novice cheese maker - I think Mozzarella is perhaps the hardest cheese to make although popular books tout this as a simple cheese. I culture my cheeses with home made kefir and it can take more than 36 hours for the milk to become acidic enough but as others have suggested that window is very small and if I miss it then the pH drops too low and the cheese becomes grainy ( :(). I think what I need is some kind of digital pH meter that will signal me when the pH hits about 5.3 (I am only half joking!) . Good luck!
Hi Bernard! :) Hey, I'm getting the PH meter because I NEED to SUCCEED...lol...well, I'll eat my hat if it doesn't work out this weekend. The meter is arriving tomorrow. Oh wouldn't that be nice if it had that kind of signal? Now that would be easy cheese making! :) My problem now is that I don't know which recipe to follow. I've tried 3 different ones now and none of them worked. Is it the recipe, my milk or the PH? PH definitely, but each recipe has a difference...it's hard to figure out which one to potentially waste another gallon of milk on.
Hi Rain,
Use the Caldwell recipe, it worked for me. I find gianaclis recipes almost always work.
Good luck.
Mathew
Ps make sure you rinse your pH meter after you measure within each time, and leave the probe tip wet.
Thanks Matthew!!
I wanted to try her recipe again. And you know what, I just realized I have PH strips...I don't know how they'll work, sorry if this is too much information, but we bought them when our dog had recurring bladder issues...maybe I can use the meter to test the ripening PH after the culture (just liquid at that point) and the strips to wrap around the curd to see if it hits the magic 5.2 number? That might be a good substitute until I can afford a meter with a spear.
And thanks again for all of your advice. I read how you all clean your meters and I'm going to really be careful to make sure it's super sanitized each time, then well calibrated. I hope it works!! :)
Rain,
Just push a small piece of curd onto th end of the pH meter. It should work pretty well.
Mathew
Will do Matthew. The PH meter arrives today, I'm very excited! Fifth time's a charm? I'll be making the Mozza tomorrow.
Hey there Rain wishing you all the best! Here is a video that I thought might help a bit...https://www.youtube.com/watch?v=hr0rDW5j1KU (https://www.youtube.com/watch?v=hr0rDW5j1KU)
It is kinda funny cause he is fairly experienced and even he screwed up in the middle with the pH. I think he has a nice way to keep the curds warm though!
Hi Mobius :) Your link goes to a Cat Stevens video! All I could think of was "did Cat Stevens make Mozzarella???" Lol...
grr let s try this
https://www.youtube.com/watch?v=CluOhy1zu9Q (https://www.youtube.com/watch?v=CluOhy1zu9Q)
That's so funny Mobius, I watched that video over and over during the last week to see his technique! I was going to follow his recipe, but decided on the Caldwell version. I do like how he shaped his cheeses though and it's got me interested in making a Calciocavallo cheese in the future.
The PH meter I bought is working pretty well. It's slightly messy, but gives (what I hope to be) accurate readings. As I type this at 10:15 EST, I'm waiting on my 5.2 PH...it's at 5.6...I'm getting sleepy!
woo hoo! good luck!
Hi Everyone,
Just wanted to tell you I finally got a Mozzarella! :D :D :D
(https://2.bp.blogspot.com/-5ONApg8_fQU/WaK_yTHJywI/AAAAAAAA97Q/VPw_K7q5_lAFii-Wx-lnSqMdCialwRN_wCLcBGAs/s320/20170826_183757.jpg)
I used Gianaclis Caldwell's Traditional Mozzarella Style for Aging (https://gianacliscaldwell.com/2013/03/20/stretchy-secrets-pasta-filata-cheeses/) recipe from her blog.
If I didn't have my PH meter, I'd be flying blind following the recipes word for word. Even Caldwell herself said that most recipes out there assume you are using raw milk so most folks can succeed without a PH meter because the raw milk is the most suitable for pasta-filata cheeses.
(https://1.bp.blogspot.com/-KhQfsPtV794/WaK_u3lWidI/AAAAAAAA96s/SUDr5bZ-UN80qb3LQYBz7_NneZ_AybnqQCLcBGAs/s320/20170825_181000.jpg)
I bought this PH meter at Amazon for $19.99 (for some reason, I'd previously mentioned it was more expensive, I guess I was thinking of something else). It was easy to use and came calibrated. I just shoved the curd into the sensor and it pulled out quite easily with a gentle nudge of a toothpick! Since I wear contact lenses, I had the appropriate cleaner too. It'll work very well for now, but one day I would like to get the PH meter with the spear. One day I'd also like to have a proper cheese cave and wine cellar!!! One thing at time! ;D
I wrote down EXTENSIVE notes...I will definitely try this cheese again, but I think I might take a break for a while! After six tries, I used up 48 liters of milk in all of my attempts...that sounds crazy to me. At least I got it this time!
(https://4.bp.blogspot.com/-0OF-1Dw9mI8/WaK_xUwzUNI/AAAAAAAA97E/qbbvLb7XFg4nRTAW2IJjVM0PGzGzHvUoACLcBGAs/s320/20170826_181733.jpg)
I let my curd sit on Friday at 8pm in a bowl over the warm whey. The temperature hovered between 92F to 110F...it was up and down since I kept falling asleep, then having to heat the whey to get the curd temperature up again. This is the stretch test at 6pm on Saturday. It took 22 hours to reach a PH of 5.22. I think I was in shock at this point lol!! My bf was taking pictures and I kept saying "I can't believe it, I can't believe it" haha.
(https://1.bp.blogspot.com/--9dGPgUQiYU/WaK_3JGxqPI/AAAAAAAA97w/zglEYwRXoXkqD9T_rMizOObpJTHI486ZACLcBGAs/s320/Stretch%2521.jpg)
Rookie mistake: I didn't have the proper gloves and even with a double layer of "dishwashing" gloves, omg, my poor hands were burning. Though I got a good stretch, it could have been even better if I could have kept the whey at around 180F. It was around 140F and that's all I could tolerate. Next time I'll do better!
(https://1.bp.blogspot.com/--a83LFnjXks/WaK_1S4wYhI/AAAAAAAA97k/qXxFs1GdNYAlLN_h304mbI9VPrW0c_-RwCLcBGAs/s320/20170827_072812.jpg)
Here are my three little Mozza-balls :) Oh, and I also made a Colby yesterday too. Now I have to read up on how I can properly store the Mozza.
I am THRILLED. Thanks to everyone for their advice and support! I conquered the Mozza-Man!!! ;)
Rain :)
(https://2.bp.blogspot.com/-7UB-EQtVGuA/WaK_2ZVl4NI/AAAAAAAA97s/kY-7WWb-MJYn44OxjxOMhmOvUCRbgG0EgCLcBGAs/s1600/Mozza%2BMan.JPG)
Let me be the first to congratulate you on reaching your destination after a long and arduous journey! Next up: Taste test?
Congratulations! And a cheese for you (thumbs up)!
Wo hoo.
You could try using a wooden spoon to stretch it , many videos on line show this way.
A cheese for you for your persistance
Congrats on your first mozzarella!
As far as the ph meters go, they fluctuate in price quite frequently on amazon. Whenever i'm looking for something, I put it in my basket for a while and then it'll give me notifications as the price changes, I save up in the meantime then purchase it when the price is at a low :P
Thanks all of my cheesy friends!! :-* :)
What a thrill, I'm still on a cheese high lol...I will keep an eye on the PH meters, I found one that I liked and put it in my shopping cart as suggested Justifiedgaines!
I've seen the wooden spoon method Gregore, I even tried it, but I had a hard time doing it, maybe I need more practice!!!
Mobius, the taste test was great! It was mild and fresh, but the texture was that of a brick-style cheese. Very nice! I added it to our "Pizza-Ghetti" night and it was one of the most rewarding meals (and fattening!!!) I've had in a long time. :)
(https://3.bp.blogspot.com/-5eh9pvhx-zo/WaRLQnSkJmI/AAAAAAAA-Jo/sRxThP19R9oSXhY5w5kjjS3LcJaFUMfOQCLcBGAs/s320/20170828_124703.jpg) (https://3.bp.blogspot.com/-RuD06M5JcL0/WaRLQszsPZI/AAAAAAAA-Js/ztDls1ll-SMeCvVkiqvWlVTtu10ryY_vgCLcBGAs/s320/20170826_203507.jpg)
What a journey!
That looks fantastic. I have had some problems with mozzarella as well and it made me feel awful because some people make it look so easy. Mine turned out to be yellow rubber balls. I found out that I left the curds too long in the hot water. Which I did because the recipe told me....
Hi Hansadutta! :)
Thanks! I haven't yet tried to make anymore, and even though I've been told that Mozzarella isn't meant to be aged...I'm trying any way :) I'd divided the Mozza in three. One ball is gone. The other is in the freezer, and the third looks like this now:
(https://4.bp.blogspot.com/-9qlFmtKFPIs/WaxtIowW94I/AAAAAAAA-qg/ZT5Oz47yGwIxql9PZ6_UvVBsVIKWWqH7wCLcBGAs/s320/20170903_104859.jpg)
Looks tiny next to my Colby! But it's changing colour rather nicely and I'm going to seal it tomorrow after 8 days of drying. I don't know how long I'll keep it aging, but maybe in a month or so, I'll defrost the second ball and we'll do a taste test!
I can't tell you how many recipes I followed...it can be frustrating!
Mozza is not aged but there are some cheeses made in some what the same manner that are then aged , thus they have a different name .
Look up aged pasta filata
Thanks Gregore :)
I have yet to explore these types of cheeses , but my guess is that. The longer the cheese is aged the smaller the curd cut , the shorter the floc, and the higher the cook temp any or all of the above .
Final ph will also effect the flavor and moisture to some degree.
Protein to fat ratio might have some effect also but if so , that is for commercial makers or super geeky cheese making hobbyists.
LOL @ "super geeky cheese making hobbyists". My goal was to make a Mozzarella that I could grate and melt on pizza. I think I've done it, but I'm just curious to see how it tastes and the texture of it once it's aged for a few extra weeks. I'm hoping it'll be less moist for better grating. So maybe I'm drying it more rather than aging it, to be more accurate!
Hi Everyone!
I just wanted to give you an update about the Mozzarella I made at the end of August!
(https://4.bp.blogspot.com/-0ejaqvDjtZA/WbQo0brWc3I/AAAAAAAA_PY/8Ur9SjpK0gMOjQx9a-G6oYc8Hk2dJ8qjQCLcBGAs/s320/20170908_191756.jpg)
Just to refresh your memory, I divided the cheese into 3 balls. The first one we ate immediately. The second one went into the freezer. The third I attempted to age.
Last night we opened up the "aged" Mozza and I defrosted the other one. You can see the difference in colour. The aged Mozza dried for about 6 days and aged in the cheese cave for a week. It was very firm, a little sharper in flavour and grated superbly for pizza! The one I defrosted tasted as though I'd just made it - fresh and creamy with a milder taste.
(https://2.bp.blogspot.com/-wBqX6B6Qrfg/WbQo0AbQaTI/AAAAAAAA_Pc/Rzi7T3VPu9cSdzL2VFKIHstNZGWjB6KhwCLcBGAs/s320/20170908_192458.jpg)
I was really happy with the results of the "aged" Mozza!! We mainly use Mozza for pizzas, strombolis, calzones etc...so the melty factor was really important to me considering I want to stop buying grocery-store "cheese food" Mozzarella for good.
My next challenge will be to see if I can make it again successfully (we all know how finicky that cheese is!)! I want to try to age it 2 weeks, 3 weeks and a month. It is possible I may have a sour ball of curd after the experiments...but I'm very motivated to see what can happen when a cheese not meant to be aged, is aged!!
And once again, I must thank everyone for all of their help and support during my learning curve! :)
Well done - AC4U!
Thanks Andy! :))
Congrats Rain....I share your frustrated experiences... I was chuckling at your repeated efforts and your determination to make it work... at all costs... (you may be a Capricorn like me) I chuckled not to be mean, but rather seeing myself in you, at the beginning of my cheese journey. To this day, I have a very high respect for anyone successfully making mozzarella.
I just read your whole thread in one shot (I've been away for a while) and knew right away in the first few posts that you were missing the most important tool; the pH meter.
You have the right tool now... use it often and learn well. P.S. I just jab the business end of the pH meter into the curd mass to test.. hold it for 30 seconds till it settles down for a reading. Keep it wet...Put it in a tall glass (to hold it upright) of warmish water about 1inch deep 1/2 hr before you need it and between uses during your cheese make. You should be able to find calibration test fluids to test it ... that factory calibration will only hold for a few months to a year... if you can't calibrate your pH meter, you may want to get one that does...
Congrats again and a cheese for you for your determination and frustrations and all the milk!
A heavy shot glass works perfectly to hold your ph meter, one shot of calibration liquid and you are good to go.
You can also use it for other things ;-)
oh yes.. another trick I use to help stretch mozza .. have a big bowl of ice water beside your stretching station... when your hands get too hot, and you can't stand it anymore, dip your hot gloved hands in the ice cold water for instant relief ... aaaaahhhhhhhhhh! back to stretching your next piece...and repeat.....aaaaaahhhhhhh! ^-^
F
Hi Fritz :) Yeah...the PH meter saved the day! And thanks for the tip about keeping it wet, I didn't do that. I have yet to try another one, gunshy I guess, but I do want to try with some Lipase added this time to see what that does to the flavour!
And btw, I had a bowl of ice water too and it didn't help the burn! I got some heat proof gloves in my order last week so that'll help my motivation lol!
I think that shot glass would have come in handy after attempt number five Reg lol... :)
Hi Rain,
Thanks for the thread. I've just joined the cheese forum and have never made real mozzarella. That was truly inspiring to me! :)