Hello.
I made several batches of mozz following Linuxboy ' s recipe but it didn't mention the dosage of cacl2. So i added 0.1gr calc2 ( 94% ) per 1 liter milk ( pasteurized 63C for 30mins ). The curd doesn't seem hard. when i stirred, it break into 0.5inch cubes. I waited until pH dropped ti 4.9. But, the final mozz stretch not well. I tried to pull and shape it into the ball with much effort. And... It turned out dry.
Please tell me how much cacl2 should i add.
Here my mozz pics: https://drive.google.com/file/d/1FaQr76gG7yrSH_d5Kohzfw1aaUBPh2D3/view?usp=drivesdk
As You guys can see, the 3th ball doesn't stick together ( look like oaxaca cheese) https://drive.google.com/file/d/1uGCoM7QEL0XJ6uDwaE563e4UTiyonGQh/view?usp=drivesdk
https://drive.google.com/file/d/1moRkTm_VEpaIea8JOgNeJNdm30N4OdHg/view?usp=drivesdk
pH of 4.9 is too low if you are using cow's milk. The curds must have a pH of 5.1-5.3 in order to stretch. I only make mozzarella using water buffalo milk and it requires a pH of 5.0 to stretch. I read that using calcium chloride in a mozzarella is counterintuitive because the curds release calcium as it acidifies. To be honest your mozzarella still looks nice.
thank you for your recommend. So you dont use cacl2 even with pasteurize milk. I'm planning to go commercial so i must use cacl2 to improve yield.
I buy raw water buffalo milk and either pasteurize or thermize it. The curds are still firm and yield is good (20-22%) without calcium chloride. I read on cheesemaking.com that calcium chloride can prevent the curds from stretching.
https://cheesemaking.com/products/calcium-chloride-for-cheese-making
Quote from: tunnn on October 16, 2023, 10:13:17 AM
thank you for your recommend. So you dont use cacl2 even with pasteurize milk. I'm planning to go commercial so i must use cacl2 to improve yield.
You should add it for pasteurized milk. Your problem is PH