Can someone offer advice on making mozz with skim milk? I'd like to make my own mozz--but I need to keep it low to no fat if possible. If I use skim, should I do something different with other ingredients?
Also, I was looking at liquid rennet (that's what the recipe I was looking at calls for). There is veg rennet and animal rennet. What's the diff?
Thx!
Hi Doni and welcome to the forum. Personally I haven't tried making mozz with skim milk, but I think the addition of calcium would definitely help with curd formation.
What ever rennet you use, just use as directed on the packet. Cheese Head has an analyse/explaination of liquid rennet somewhere on the board, and from what I can remember, it is a man made rennet originating from animal rennet. Someone please correct me if I am wrong in my understanding.
Having said all that, I can only get liquid rennet here, so that is all I use, and I am happy with the results.
Morning doni49 and welcome to the forum (& the global stock market meltdown :().
I've built a rough page here on rennet that describes the difference (https://cheeseforum.org/Making/Rennet.htm).
Sorry but my only try at Mozz was a failure and I'm not a big Mozz fan so haven't yet tried again.
Again welcome and let us know how it turns out . . .
Quote from: Tea on October 10, 2008, 08:29:27 AM
Hi Doni and welcome to the forum. Personally I haven't tried making mozz with skim milk, but I think the addition of calcium would definitely help with curd formation.
Do you mean to add calcium supplements (pills)?
Thanks!
doni49
Not calcium pills but Calcium Chloride which helps coagulation when using pasteurized milk. I built a rough info page on it here (https://cheeseforum.org/Making/Calcium_Chloride.htm) and there is a discussion here (https://cheeseforum.org/forum/index.php/board,52.0.html).