Hi all
Just a mention that im trying my first Mozzarella (Italian) tonight and all seems ok so far!!
Just need to make it spin now.....!
Ian
:o
Good luck, glad it is going well for you. Having had miserable results with 30 minute mozz, I'm going to try Linuxboy's recipe next time. Which recipe are you using?
Hi Mondquay.
Thanks for your good wishes.
I used the recipe from this site.
Unfortunatly, the acid level must have been a bit low.....
It wouldn't quite spin for me. (used shop bought milk).
Will try again when I get some litmus strips.
Brrrk!
Hi Mondequay, I'm the webmaster and I would tust Mrs KK's method of Linuxboy's over the one on the website, good luck, lots of trisks and traps posts in the Pulled Cheese Board.
Thanks John, I'm reading everything I can find!
Ian - I don't have a pH tool yet either, just going on faith!
Christine
Lol
Good luck with that one Christine....
It seems every mozzarella recipe has a different idea of how its done...
I think ill try the Microwave version next....!
Ian
I'd go with Mrs KK's recipe until you get a feel for it. Good luck!
Just made pizza today with the Moz made yesterday using the recipe from this site. Milk was so fresh I had to wait for it to cool down to 90F before inoculating it :) Cheese came out a little dry but it tastes amazingly good and melts beautifully. I did the 30 minute recipe a few months back too and the pigs sure did appreciate my failed effort.
chickens love failed cheese, too!
I don't use a pH meter and have good luck with my mozzarella by using the spin test that Fankhauser gives directions for. If a one-inch curd won't spin in 170 degree water, then the rest won't, either. Just give it some more time to acidify. If it is getting late in the day or you need to do something else, put the curd in the fridge to slow down the acidification and get it out a few hours before you plan on spinning it.
Good luck and let us know how your further efforts go.
LOL yep my chickens are being well fed now with failed feta!! at least it is not a total waste! I use recipes at fiasco farms website for the mozz and other cheeses