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Hi Guys , Im Nilo of the Philippines and just wanna say Hi to all cheese maker out there, I've been making Buffalo Mozzarella for four months already and i've been loving it and making money out of it. But there's one problem ive been encountering , this is when my cheese is in the brine for 3 days the rind starts to skin off , why is that?

What are the pH and calcium levels of your brine? How do you make it? The pH and calcium influence how brine interacts with the cheese.

Good morning Nilo and welcome to the forum.  How blessed you are to be able to get your hands on buffalo milk.

Hi Nilo, welcome to the forum!

Great looking cheese! As linuxboy says, there's some info here.

Welcome, Nilo.  Cheese balls look great! I too envy you having access to buffalo milk.

-Boofer-