Hello dear members,
My fior di latte (cow milk) mozzarella when removed from brine, doesn't look shiny and smooth.
I use full cream raw milk. Brine contains pink salt, calcium chloride, and a little bit of whey to maintain the acidity. Brine: 8% to 10% salt concentration.
The mozzarella comes out perfect with glossy finish and beautiful stretch. The sheen is lost once put in brine.
What do I do retain the shiny mozzarella in brine, when removed ?
Do you have any photo for a before/after?
Right now, I can only make an educated guess with three possibilities:
- The Mozzarella was slighty overheated and would lose its shine even without the brine, with some time
- Too much whey sticks to the mozzarrella and absorbs moisture
Considering your salt content, it doens't seem excessive, but I've never tried with pink salt.
Hope it helped.
Just a comment regarding pink salt, in India it is mountain/usually non-iodized salt, NOT the pink salt used for curing in the west. Deepti, that kind of salt contains nitrates/nitrates in high amounts and is highly toxic in more than minute quantities.