Going to attempt a new recipe for Mozzarella since I finally got a pH meter. Wasn't to impressed with previous recipes so I figured I'd try one from the recipes section of this site. I've been reading through number of threads here and was hoping to get some advice before starting. Here is what I was planning on using.
1 Gallon RAW Nigerian Dwarf Goats milk (our goats)
Thermophilic Culture- LH (LH100) Lactobacillus helveticus
Items I have that aren't mentioned in the recipe
Calf Lipase
Citric Acid
I'm going to be very scientific about this batch and have multiple thermometers, double boilers, and will be calibrating my pH meter before doing this. Any based on the ingredients/method? I've been contemplating storing it in a whey brine, but have no idea how to make it.
I just made the mozz recipe from here, http://www.wacheese.com/index.php?option=com_content&view=article&id=48:traditional-mozzarella-howto&catid=43:moderate-cook-temp&Itemid=66, (http://www.wacheese.com/index.php?option=com_content&view=article&id=48:traditional-mozzarella-howto&catid=43:moderate-cook-temp&Itemid=66,) yesterday. I used raw cow milk and a friend made it Sat with raw goat milk. They both came out very well.
The recipe has pH markers that are helpful, also a recipe for storing it in a brine, which I think keeps it from hardening.
Good luck,
Pam
You must have some S thermophilus in the mozz. MrsKK has a good one, the one I wrote (Pam linked to it) is decent, but more pH-meter than time driven.
For the whey pickle, I wrote a basic recipe in the howto, but let me know if you have questions. You have to get the calcium levels and pH right.
Quote from: linuxboy on September 20, 2010, 01:53:58 PM
You must have some S thermophilus in the mozz. MrsKK has a good one, the one I wrote (Pam linked to it) is decent, but more pH-meter than time driven.
I'm using DVI cultures, so I should be using both?:
(ST) Streptococcus thermophilus - Like TA61
(LH) Lactobacillus helveticus - Like LH100
(LBL) Lactobacillus lactis - Like LH100
if those are individual strains, a classic mozz culture is 3 parts S thermophilus to 1 part either L helveticus or L acidophilus. You can also use some Lactobacillus lactis, sure. Helveticus adds some sweeter notes and helps to eliminate browning, which can be useful for pizza making.
So if you mix them yourself, mix in the right ratio, and use enough of the mixed amount for the amount of milk you need (about 1/8 tsp total mix per gallon).