I just had to jump in . . . First Mozz DONE

**Pumbaa** · 09-22-2011, 06:26 PM

ok JUST finished up my first cheese ever and I have to say . . . I'm hooked

I cant wait for my red to finish carbing up so I can have it with some fresh mozzarella. I have the stuff standing by to do a few more batches so I think as soon as this whole vacation thing kicks in I'll be spending a lot of time in the kitchen with a LOT of milk LOL

Will be editing this post with pictures of the finished product ASAP

**Pumbaa** · 09-22-2011, 07:19 PM

GDI

I'm gonna have to go get anther gallon of milk, THIS SH!T IS GUDE!

**AZ_IPA** · 09-22-2011, 07:25 PM

What kind of milk are you using?

I've found that even the plain (not ultra) pasteurized stuff doesn't work well for me.

I get the curd to form fairly well, but always have a problem getting it to hold together. I either end up with really crumbly stuff, or stuff the texture of cheddar...

That, and I hate throwing away ~3/4 of whey (since I can't really find much to do with it).

Sincerely, a frustrated mozz "maker"

**Pumbaa** · 09-22-2011, 11:34 PM

found a "gently" pasturized "organic" but not organic because they didnt feel like dealing with the Federal paper work milk around here at the foo foo grocery store. $5 a gallon with a $1.50 deposit on the glass bottle (1/2 gallon bottles so $3 in deposit) but works great, made 2 batches today with ZERO problems. I'll post a link for those who are local to me in case they are interested http://www.oberweis.com/web/default.asp

**EDIT**
I'll see if I can find a copy of the method I'm using maybe thats where you're running into issues

**AZ_IPA** · 09-22-2011, 11:50 PM

This is the process I've used...

YouTube

**Pumbaa** · 09-23-2011, 12:42 AM

I havent been using the calcium chloride
I've been adding the rennet at 90degrees
at 105 I've been resting for 15 minutes
I add my salt before the first minute in the microwave

other then that same as the video
I got this kit and they use this video

YouTube

**richbrew99** · 01-08-2012, 12:36 AM

Quote:

Originally Posted by AZ_IPA

What kind of milk are you using?

I've found that even the plain (not ultra) pasteurized stuff doesn't work well for me.

I get the curd to form fairly well, but always have a problem getting it to hold together. I either end up with really crumbly stuff, or stuff the texture of cheddar...

I've used Oberweiss whole milk twice now and mine comes out just like above, crumbly and doesn't hold together. Totally followed directions line by line.

**Pumbaa** · 01-08-2012, 02:07 AM

when you heat it to stretch it are you getting it up to the required 135?

Just made a batch this week with Oberwiess milk I picked up at Sendicks on 80th and Layton (ish) with no problem

**richbrew99** · 01-08-2012, 11:14 AM

Maybe I'm not getting the temp up that high. I had it in 180-190 degree water, maybe not long enough. I'm gonna try again today.

**richbrew99** · 01-08-2012, 05:09 PM

This time I got it. Used cheap whole milk and did the microwave method. Now I'm hooked.