CheeseForum.org » Forum

Im from south eastern British Columbia, i have trued making a couple different cheeses so far. I made paneer which actually turned out really nice, albeit rather bland. Yesterday I made my first attempt at mozza, it turned out ok for a first attempt i think, i dont think i stretched the one ball enough (it didnt go nice and smooth like the other) and they both got a slimy coating on the outside (stored it in the whey).

Welcome Hutchy. You probably need calcium chloride in your whey brine to prevent the slimy outer layer (use 1 TBS per gallon of brine with 30% calcium chloride. If you don't the brine leaches calcium from the outer layer of the cheese and makes it slimy. Mozza freezes quite well also.

Cool, thanks will have to try that. I also added salt to the whey which improved the flavor.

Welcome to the Forum  Hutchy.

I like to brine my mozza in saturated brine for about 15 to 20 min then use it fresh or freeze it. I also use Lipase (with traditional mozza added at same time as the culture) to add more flavour to the end product. If you are looking for cultures and supplies near you I use this website: https://www.makecheese.ca/eVTWZ/KUMWQ they are very good to deal with and close by (Okotoks AB) so ship quickly.

So this morning i drained off the whey and rinsed the layer of slime off it. The more slimy of the two (the one that didnt go as smooth) was still a bit slimy, but not nearly as bad. It also seems a bit softer and not as rubbery, the flavor has improved aswell. Think i may try making a grilled cheese sandwich with it. Going to look for some calcium chloride and try again! I am using citric acid, rennet tablets (not sure if its plant or animal), also not sure if i might have heated the milk up too fast, or if that matters. Also dont think i got it quite hot enough before adding the rennet. Thanks for all the tips, the more i look through this forum, the more i want to try and make different stuff.

Well it melts, but doesnt go nice and gooey and stringy, cant wait to cut in to the second ball. The out side of it is slightly sticky, and has a nice smell to it.