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Old 04-18-2009, 06:59 PM   #1
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Default Mozzarella Question

I just tried to make a batch of mozz, I had fairly good curd formation and everything seemed to be going well. Then I heated up a water bath to about 180 degrees F and put my curd in after draining the whey. While folding the curd in the water it fell apart and dissolved away. What could have caused this? I had a small part that was usable, but that was only 6 oz from a gallon of milk.

Any idea what would have caused the curd to break?

I was following cheesemaking.com directions, I was on step three of separating the whey where it says "we have a stretch."

http://www.cheesemaking.com/store/pg/123.html

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Old 04-18-2009, 08:34 PM   #2
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Try folding the curd while not in the water bath. Use the microwave to heat the curd as needed, about 30-40 seconds at at time. I don't use a water bath at all and it comes out fine.

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Old 04-18-2009, 10:25 PM   #3
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Quote:
Originally Posted by Evets View Post
Try folding the curd while not in the water bath. Use the microwave to heat the curd as needed, about 30-40 seconds at at time. I don't use a water bath at all and it comes out fine.
I was using the stove top method, not a microwave method so a water bath is required to heat the curd to forming temperatures.
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Old 04-18-2009, 10:45 PM   #4
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I was thinking, perhaps my bath was too hot? Could that have caused the curd breakdown in the cheese?

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Old 04-19-2009, 12:40 AM   #5
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I don't think that was the problem. I read somewhere (but I'm not sure where) that the curds won't "spin" if the ph isn't low enough. Maybe the citric acid didn't get the milk acidic enough? I'll see if I can find that link on how to check for a good spin before trying to stretch the curds.

Edit- here's a link. It's not the exact one I was thinking of, but the checking for a good spin is about 1/2 way down.

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Old 04-19-2009, 01:06 AM   #6
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Doesn't look like the link made it on the post.

Maybe a little extra citric acid could do the trick. I contacted cheesemaking.com to find out what they think as well.

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Old 04-20-2009, 03:32 PM   #7
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Just talked to Cheesemaking.com (where I got the kit from) and they said the recipe booklet I got with my kit is outdated and they have made some changes to the version of the recipe I followed (I found the online version for this post). They are sending me a new booklet and refunded my milk money out of the blue!

Talking about great customer service. I just called to find out what I did wrong...

BTW Yooper, still can't see the link if you would add it I would be very grateful.

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Old 04-21-2009, 12:05 AM   #8
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MOZZARELLA_DC8

Try that, and see if it's ok!

I wonder, then, if I also had an "older" booklet. As I said, I've had some batches that just did NOT work out. The ones that did work out were wonderful, but there were a few that did not.
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Old 04-27-2009, 01:00 AM   #9
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Success! I messed up making the ricotta. For some reason I decided the curd would form right away rather than letting it cool then draining. Oops, next time should go better.

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Old 04-27-2009, 01:05 AM   #10
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oooooh, that's gorgeous! I made three kinds of cheese yesterday, and brewed a beer, but didn't do mozzarella. I need to do that again- that looks awesome!

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