Hello All:
This is my first post. I have only tried cheese making twice (both mozzarella) and failed miserably both times). This time I thought that I would join a forum and see if the help of a "cheesy community" would help. I live in Canada and only have access to pasteurized milk (illegal to sell "fresh" milk here). If I can manage to make a simple mozzarella someday, I might move on to something more interesting; but since the basics seam to elude me, I will try once more to get it right. So far the recipes that I have used seam all similar, 1 gallon of milk to 1/2 tsp of citric acid; dissolve 1/4 rennet tablet (I use "Junket") in 1/4 cup of water; add to milk; bring to 88 degrees (Fahrenheit); allow to stand about 1/2 hour (until curds form)...here is the problem....curds never seam to form. I get some sort of separation but more like that of sour milk... I never get a firm break; just goop. I have tried letting it sit longer, I have tried increasing the rennet tablet to a full tablet....nothing; just goo.
Anyhow; as I've said , I'll keep trying and read through some of the posts here to see what I can glean from the font of knowledge that seems to be available here.
Wish me luck!
Ben
See....I'm already learning something. I guess that I may have to try some CaCl2 or using some yogurt as a starter. Who knew?
Ben
I also have had trouble with mozzarella. Just one out of five attempts was successful! I decided to move on to colby, manchego and gouda and am having much better results. Today a farmhouse cheddar.
It appears in your post that you are adding the rennet then heating. That seems backwards.
Hi Ben! We may be long lost relatives. My family name is 'Eyres' and many of the clan still live in Lindsay ON. There were a few branches that broke off the family tree that spelled the name either Eyers or Ayres. We might be 10th cousins or something! :)
I actually think the quick mozzarella is not the most basic recipe to start off with! "Ultra-pasteurized" milk is also always going to lead to disappointment. Be sure you don't get that! And I've heard bad stuff about Junket but then I see people using it. So no real experience there.
Good luck!
Hi Ben, welcome!
Moz is in no way a simple cheese, lots of problem posts in Pasta Filata Board, have fun!
Welcome to the forum.
Welcome Ben. There are several ways to make mozzarella and it is difficult for many. Patience is the key - don't rush it.