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Hello Friends,

I am hoping you can help I am making raw cow milk mozzarella. I use yoflex slb 2.0 culture and chymax plus liquid rennet.  the processing is great and when I reheat it up and stretch it it stretching lovely.  My problem is when I male a pizza there is no lovely stretchy stringing cheese.  Can anyone help as to why this is happening am I not stretching for long enough.  What else can be affecting it.  Thanks in advance

Annette

Does in melt on the pizza?

It is melting but not the usual long strings that is normally coming off

Hi Nettie,

How long have you aged the cheese? What pH and temperature did you stretch the curd at? Did it take a long time to reach goal pH?

Was everything else the same with your normal make?

Mathew

You should keep cheese longer before consuming and make sure the temperature is right

Mozz is a fresh cheese, not aged.