Hi all! I am learning to make homemade fresh mozzarella to top my pizzas (https://glebekitchen.com/wp-content/uploads/2018/09/pizzamargheritatop.jpg)
I live in Quebec, Canada so not really any non-homogenized milk. I tried 3 brands and found one that really gave a good looking final mozzarella (Lactancia 3.25% if anyone is familiar).
Ingredients:
4L milk (1 gal)
8g citric acid +125ml water to dilute
1/4 vege/microb renet in 1/4cup water
salt
To shape mozz balls, I let curds drain in bulk for 5 min, heated water to 185F, and put curds inside (in a colander) in the water for 1 min, took out and kneaded the corners of the blob inwards to smoothen. Repeated this 5 times, and salted in the last two. I then just balled them (should have put them right after in water but did on a plate which is why they look oval.
If you see my post bake pictures, the mozz really didn't melt too well. I put it in my pizza oven which can reach 1000F. I salted my pieces and put them between paper towel w. a plate on top to reduce water.
What can I change in the process to make them more meltable!
Thanks :)
pH or acidity mostly influence how a cheese melt. It is likely your quick mozzarella didn't have the right pH or acidity. Maybe add a bit more acid in your next batch. I can't tell you exactly how much though. Milk has varied buffering capacity. Or try traditional cultured mozzarella.
https://www.cheesescience.org/ph.html (https://www.cheesescience.org/ph.html)