CheeseForum.org » Forum

Argh....I just started my first ever batch of cheese, a mozzarella. Everything was going great until I separated the curds from the whey and microwaved the curds. I used non-homogenized milk that was NOT ultra pasteurized.  The curds never came together, and just became a soupy mess. Never coagulated!!  Any thoughts on what I did wrong? I tried to strain out as much whey as possible, but it just seemed so wet. Please help? THANKS.

Howdy Rich, Moz is tough, I've only tried it once and failed, so I'm no help, but while you are waiting for other replies, there are lots of posts about it in the Pasta Filata Board.

thanks...i used one of those Leener's kits, if that helps. I followed every step exactly, except that I could not seem to squeeze enough whey out of the curds...this was one of the 30 minute recipes.

Using Ricki Carroll's 30 Minute Mozzarella recipe/kit has got to be THE most complained about cheese recipe in the world.

BTW, when you microwave it, it's supposed to be stretchy and melted.  It sets as it cools down.

thanks...makes me feel better. It did NOT come out of the microwave stretchy...it came out water and gross. I wonder if I can use the ingredients within the kit, but with a different recipe....

sometimes on that recipe, I've made it a couple of times, it takes more than one trip into the microwave. The first time you pour off the whey and then heat again. Pour off the whey and knead it like you would bread for a short while to work the heat into the center. Be SURE you have gloves on, it gets hot. The second time you knead it in the bowl, the third and possibly the fourth you knead on a flat clean surface. At this point it should be stretchy (sp?) Even if it doesn't work into a ball and put in a vat of ice water to cool it down. It is still good and can be used on pizza's and such. The whey from this method is not good for ricotta.

On Ricki's web site is a video of making the cheese with the 30 minute method. It is worth watching..

Just my experience,
Charles

thanks again....the leener's guide didn't indicate it's Ricki's recipe, but I suspect they're similar. I did microwave a couple times, to get the temperature of the curd up to between 140 and 150 F. It just seemed like the whey got mixed into the curds too much. Oh well...I'll try again, after I recover from this ego bruising. My wife and I are going to use this glop that resulted in stuffed shells. After we refrigerated it, it looked just like ricotta....when life hands you lemons, make ricotta.

I looked at that recipe.  20 minutes to set curds?  Seems too short.

The recipe makes it sound like one or two zaps and your done - if the curds shatter which it sound like what you have yo may have to zap it dozens of times and you will get a very rubbery mozzarella but at least something for your efforts.