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Title: Buffalo Mozzarella maker in the Philippines
Post by: nilo_669 on November 30, 2009, 02:54:18 PM

Hi Guys , Im Nilo of the Philippines and just wanna say Hi to all cheese maker out there, I've been making Buffalo Mozzarella for four months already and i've been loving it and making money out of it. But there's one problem ive been encountering , this is when my cheese is in the brine for 3 days the rind starts to skin off , why is that?

Title: Re: Buffalo Mozzarella maker in the Philippines
Post by: linuxboy on November 30, 2009, 06:41:41 PM

What are the pH and calcium levels of your brine? How do you make it? The pH and calcium influence how brine interacts with the cheese.

Title: Re: Buffalo Mozzarella maker in the Philippines
Post by: Tea on November 30, 2009, 07:34:25 PM

Good morning Nilo and welcome to the forum. How blessed you are to be able to get your hands on buffalo milk.

Title: Re: Buffalo Mozzarella maker in the Philippines
Post by: Cheese Head on November 30, 2009, 11:29:27 PM

Hi Nilo, welcome to the forum!

Great looking cheese! As linuxboy says, there's some info here (http://www.cheeseforum.org/Making/Brine%20-%20Preserved.htm).

Title: Re: Buffalo Mozzarella maker in the Philippines
Post by: Boofer on December 05, 2009, 01:10:20 AM

Welcome, Nilo. Cheese balls look great! I too envy you having access to buffalo milk.

-Boofer-

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GENERAL BOARDS => Introductions => Topic started by: nilo_669 on November 30, 2009, 02:54:18 PM