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Title: Goat milk mozz changes from WA cheese recipe?
Post by: rlatta on April 13, 2011, 08:15:43 PM

I am hoping to make mozz tonight and had a quick question.
If using the WA cheese Recipe (ala Linuxboy), I adjust the ph down accordingly from the starting?

Also if I want to double the recipe, do I just double everything?

Thanks,
Robert

Title: Re: Goat milk mozz changes from WA cheese recipe?
Post by: linuxboy on April 13, 2011, 08:26:02 PM

Robert, focus on the change in pH if your starting pH is different... focus on the drop. You're looking for about .2-.3 drop with mozz before adding rennet (usually to 6.4-6.5 from whatever your milk is). Then follow through with rennet, floc multiplier, cut, heal, cut, and stir/cook schedule. Try to get the cook/stir to coincide where the curd moisture and the acidity are good so you drain with high moisture. Then drain at around 5.9-6.0. Then wait until it stretches.

Yes, double everything, should work.

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Pasta Filata (Pulled Curd) => Topic started by: rlatta on April 13, 2011, 08:15:43 PM