I have seen several requests for 'clean break videos' and here is one I made while making a mozzarella using the citric acid and rennet method.
I have had complete success with my own recipe I finally developed using three other recipes (MrsKK - https://cheeseforum.org/forum/index.php/topic,9406.0.html, (https://cheeseforum.org/forum/index.php/topic,9406.0.html,) Fankhauser - http://biology.clc.uc.edu/Fankhauser/Cheese/MOZZARELLA_JOYCES.HTML, (http://biology.clc.uc.edu/Fankhauser/Cheese/MOZZARELLA_JOYCES.HTML,) and Fias Farm - http://fiascofarm.com/dairy/mozzarella.htm (http://fiascofarm.com/dairy/mozzarella.htm)).
I'm not saying these recipes don't work but they didn't completely for me and my milk so I adjusted them and pulled (NPI) from all three. Let me know if you want to try it. It yields a cheese that pulls really really well, has great taste, and melts very well.
I am new to this so any suggestions would be appreciated.
Thanks!
My computer connection is really slow (upgrading next week, yippee!), so I didn't watch your video but will when my connection is faster.
I think it is great that you have developed your own recipe - that's what I did to come up with my 2-day Mozz and also the citric acid mozz recipe that finally worked for me with p/h milk.
As time goes by and I see nuances in recipes that are supposed to be traditional, I've come to the conclusion that the differences in the recipes are because we all have slightly different milk, slightly different home/shop environments, and slightly different atmospheres.
All reasons to take really good notes when making cheese - so that you can figure out what works for YOU. Please post your recipe. Funny thing is, my recipe is a conglomeration of Fankhauser's and Debra Amrein-Boyes, plus a few things I figured out on my own. The last mostly adding salt to whey to stretch the cheese in.
Hi Karen and thanks for the reply!
I think you are probably right about slight variations in milk, atmosphere and all. I tried some recipes and followed directions perfectly and they didn't work for me. I am lucky to have a source of milk straight from the farmer that is only a $1.50 a gallon (and free the first Friday of the month). I probably went through about 30 gallons before I finally figured out what would work for me. I was so excited!
As for my failures, they were still tasty and spreadable and my family, friends and neighbors were happy to eat them up. I now have a recipe for a spreadable cheese that sets up well enough to pour into cute little molds at a yard sale. The consistency was a cross between a cream cheese and a brie. I flavored one batch with roasted garlic, another with fresh chives which grow in abundance in my mother's yard, and another with freshly ground pepper, and yet another with dried, crushed purple basil (color was so pretty).
Anyhow, I would like a recipe for a cultured mozzarella if you have one. Also, a video for cutting curds. That's confusing!
Sarah
Ah, I see. I thought you were talking about a cultured mozz recipe. Here's my Two-Day Mozzarella (https://cheeseforum.org/forum/index.php/topic,4155.msg31923.html#msg31923) thread with recipe.
When I was trying to make citric acid mozz with pasturized/homogenized milk, I ended up with some pretty tasty results, too, just not mozzarella.
Sorry, I don't have a video for cutting curd.
mrs K, I have a question--as per whey/salt to stretch. when I used micro, I got real good stretch, just perfect. when i used some of the very same curds but did it in hot salted whey, the results are much less desirable. less stretch, mushier, and less white. using my own raw goat's milk. this was a thermo. mozz, with some citric as well. why is this happpening?
I really don't have an answer for you, sorry. I have no idea if goat's milk behaves differently than cow's milk does.