CheeseForum.org » Forum

I made some fresh mozz yesterday. I am slowly getting better at it, but lacks the creamy quality of really good fresh mozz.

The milk I use is from a mixed herd of cows, mostly Holstein.  I pasteurize it myself. To get a slightly creamier cheese, should I add cream to my milk? I have access to raw cream.

If I should add cream, how much should I add per gallon of milk?

I've tried adding cream to fresh mozz, and It did not Increase the butterfat. Only in the whey. Maybe there Is a technique for It to work but with my trials It was of no effect.

What recipe are you using for making mozzarella?  The quick method using citric acid or the cultured version?  The cultured version turns out creamier for me.

Also, when you are heating and stretching the curd, make sure that you don't squeeze the curd, as that will cause you to lose more of the butterfat into the whey.