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**Bensiff** · 09-01-2011, 03:50 AM

I attempted my first cheese, mozzarella and failed miserably. Instead of getting a clean break where it looks like a stiff yogurt in the pictures I have seen on the net...mine was pretty chunky and never fully came together.

here's what I did;

used a granite ware pot (from a canning set)
whole pasteurized milk (not ultra) that was a stamped use by August 25, so a little old
did the citric acid thing instead of a culture adding it in at 55 degrees
warmed to 89 and added the rennet that was dissolved in water
I used tap water that had been in the fridge for a few days so I'm thinking chlorine may have play in this
directions said this should have given a clean break in 30 and after 2 hours it remained chunky

I tried to get a separation, however the curds were too fine and just turned into a mush.

So, I know I went wrong a few places, but, what error would have caused the mush?

bratrules · 09-07-2011, 05:16 PM

check out this link http://schmidling.com/milk.htm

ive used this method and the cheese really does come out good!!

**Bensiff** · 09-07-2011, 05:49 PM

Huh, that's interesting. Doesn't explain why I had the problem, but, worth trying nonetheless...especially since the Mormon's don't mind if non members use their Bishops Storehouse and they have powdered milk in bulk.

bratrules · 09-07-2011, 07:42 PM

it happens some times with store bought milk i have had bad batches like that. its the way they pasteurize the milk even if you add calcium chloride you wont get a clean break curd. but if that ever happens don't throw it away just make Panela or basket cheese.

BBKing · 09-10-2011, 04:51 AM

Guess cheese making isnt like beer brewing: Its really easy to screw up!

I applaud you Bensiff for taking the leap. A cheese making kit is on my X-Mas list this year. Good luck bud!

jigidyjim · 09-19-2011, 03:51 AM

I just tried to make mozzarella today and had the same experience. One thing I was wondering: the recipe I used said to use calcium chloride, but the instructions here say to not use it: http://www.cheesemaking.com/CalciumChloride.html

I used it, to follow the recipe... but maybe that's what went wrong for me?

**AZ_IPA** · 09-19-2011, 03:54 AM

I gave up mozz making for the same reason. I'm guessing It's the processed milk. Someday I will try again with unprocessed milk from the farmers market...

jigidyjim · 09-19-2011, 03:59 AM

Actually, after watching this video, it's clear I did not get enough whey out:

YouTube

In the video, they strain the curds after each microwave heat. I just sort of poured some whey off the top of the bowl.

Next time I'll use a strainer, and I'll also knead with my hands like in the video (used a spoon this time)...

**AZ_IPA** · 09-19-2011, 04:03 AM

I've done that exact technique twice. It hasn't worked. It still makes cheese eventually, but the curd sucks from my store bought milk...

bratrules · 09-19-2011, 05:09 AM

i have really good luck with the recipe i posted a link to here it is once again
http://schmidling.com/milk.htm
now i have made cheese with fresh milk also and i have to say the method on the link works very well. the one i used was the fat free milk with cream and it tasted almost like fresh milk. am thinking of doing a cheddar with that method.