Ss Brewing Technologies Giveaway!

Home Brew Forums > Food and Beverage > Cheese Making Forum > My first successful Mozzarela day
Reply
 
LinkBack Thread Tools
Old 10-15-2010, 12:56 PM   #1
bmckee56
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Coraopolis, PA (Near Pittsburgh)
Posts: 926
Liked 4 Times on 4 Posts

Default My first successful Mozzarela day

I tried the basic recipe found in BYO and failed miserably. I then strarted to do some research and found better information and methods to use.

I went to Leeners and purchased the rennet tablets, some calcium chloride, flaked salt and a few other future ingredients for other cheese recipe attempts.

On Wednesday morning, I purchased my milk and began my 3rd attempt (yeah... I failed at it the first couple of times). I placed my milk into the pot and added my citric acid (2 tsp.)and slowly began to heat the milk. After a few minutes, I added the clacium chloride (1/2 tsp. dissolved) and got the milk up to 88 degrees. During the heating I noticed some very small curd formulation that I had not achieved in the previous batch attempts. I believe this was due to better citric acid and the addition of the calcium chloride. I added the rennet (1/2 tablet dissolved in distilled water) and brought the milk up to 105 degrees (gently stirring every several minutes). I removed the pot from the heat and allowed it to sit for 20 minutes, then drained the whey from the curds. I heated the curds in the microwave and kneaded gently to seperate as much of the whey as possible. I added flaked salt to the mozzarella as I stretched it and after several minutes I was done. I cut it up into small pieces, wrapped it and placed it in the refrigerator for use tonight on my homemade pizza with all fresh, home grown ingredients and of course Beer to pair with.

The final product was a bit firmer than I had hoped for and I need to determine what if anything I did wrong. I was hoping for a softer texture. I suppose it may have been the stretching or it might have been the amount of rennet, calcium chloride additions. Can anyone offer some suggestions on getting a smoother, softer texture to the mozzarella?

This was a 1 gallon batch by the way.

Salute!

__________________
On Tap #1 - East End Brew
On Tap #2 - Nada
On Tap #3 - Nuttin-Honey Ale
Fermenting - BMB's Cascading Citra Ale
bmckee56 is offline
 
Reply With Quote Quick reply to this message
Old 10-15-2010, 01:49 PM   #2
Bowtiebrewery
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Seymour, CT
Posts: 540
Liked 1 Times on 1 Posts

Default

I have always been curious of how to make cheese but never tried it... How much yield do you get from 1 gallon of Milk roughly?

__________________
Bowtiebrewery is offline
 
Reply With Quote Quick reply to this message
Old 10-15-2010, 02:00 PM   #3
knotquiteawake
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Dallas TX
Posts: 1,146
Liked 20 Times on 18 Posts
Likes Given: 19

Default

What type of milk? Where did you put the thermometer when taking the temp to get it to 108? I was having trouble there because the curds were like 89-93 degrees while the whey was getting up to 108+. I didn't know which one to measure and was always left with crumbly semi soft cheese.

__________________
knotquiteawake is offline
 
Reply With Quote Quick reply to this message
Old 10-15-2010, 02:08 PM   #4
IrregularPulse
Hobby Collector
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
IrregularPulse's Avatar
Recipes 
 
Join Date: Nov 2007
Posts: 42,845
Liked 2771 Times on 2720 Posts
Likes Given: 120

Default

Forrest has a nice video for his mozzarella kit.

__________________
Tap Room Hobo

I should have stuck to four fingers in Vegas. :o - marubozo
IrregularPulse is offline
 
Reply With Quote Quick reply to this message
Old 10-15-2010, 03:24 PM   #5
bmckee56
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Coraopolis, PA (Near Pittsburgh)
Posts: 926
Liked 4 Times on 4 Posts

Default

I used whole milk. Pasturized but not Ultra Pasturized.

Less than 1 pound for sure. I did not weigh it so I can not be certain. Probably close to 1 though.

I used a long probe thermometer and also a digital quick response thermometer. I gently stirred the curds and checked each temp. One was a bit off from the other, but it worked out ok. I would think you are looking at the temperature of the whey as that is the most fluid of the two. Allowing it to sit for 20 minutes allows the heat to be transfered to the curds.

I like using the microwave to heat the curds instead of the whey and water mixture.

Salute!

__________________
On Tap #1 - East End Brew
On Tap #2 - Nada
On Tap #3 - Nuttin-Honey Ale
Fermenting - BMB's Cascading Citra Ale
bmckee56 is offline
 
Reply With Quote Quick reply to this message
Old 10-15-2010, 03:31 PM   #6
bmckee56
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Coraopolis, PA (Near Pittsburgh)
Posts: 926
Liked 4 Times on 4 Posts

Default

Great video Forrest! My ingredient list was exactly the same as in the video. My only deviation was in microwave time. This may have attributed to my firmer texture. I microed for a second 60 seconds and should have reduced the time to 30.

Thanks for the video.

Salute!

__________________
On Tap #1 - East End Brew
On Tap #2 - Nada
On Tap #3 - Nuttin-Honey Ale
Fermenting - BMB's Cascading Citra Ale
bmckee56 is offline
 
Reply With Quote Quick reply to this message
Old 10-24-2010, 06:35 PM   #7
LaurieGator
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: , South Carolina
Posts: 340
Liked 7 Times on 7 Posts
Likes Given: 31

Default

Thanks for the video and recipe! I just made my first successful Mozzarella cheese! I am looking forward to having it with some Homebrew and watch some football!

__________________

Fermenting: Grand Cru, Belgian Dubbel, Nut Brown Ale, Saison Sans Soul

Kegged: Honey Amber Ale, Centennial Blonde Ale,

Gone but not forgotten: Irish Red

LaurieGator is offline
 
Reply With Quote Quick reply to this message
Old 11-06-2010, 10:00 PM   #8
JeffB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Clovis, Ca
Posts: 141
Liked 7 Times on 4 Posts
Likes Given: 3

Default

Well, how was it?

__________________
JeffB is offline
 
Reply With Quote Quick reply to this message
Old 11-07-2010, 05:45 PM   #9
Kittyfeet
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Lebanon, OR
Posts: 386
Liked 45 Times on 29 Posts
Likes Given: 43

Default

Quote:
Originally Posted by bmckee56 View Post
The final product was a bit firmer than I had hoped for and I need to determine what if anything I did wrong. I was hoping for a softer texture. I suppose it may have been the stretching or it might have been the amount of rennet, calcium chloride additions. Can anyone offer some suggestions on getting a smoother, softer texture to the mozzarella?
I don't think you did anything wrong, but you may have squeezed too much whey out of the final product for your liking. Next time, perhaps knead the curd a little less so a small amount of whey remains.

If you're not sure who much to leave, maybe do a sample batch, where you knead for a bit, then remove a portion of the cheese and set it side. Knead the rest and squeeze out more whey, then remove a portion and set it aside, etc until your cheese is all portioned out, and each sample contains different amounts of whey. It'd be a cool way to see how the amount of whey in mozz affects your final product.

And it'd be interesting to see how those different mozz portions work in different types of food. Does a soft mozz work better on pizza? Does a firm mozz work best in lasagna?
__________________
Kittyfeet is offline
 
Reply With Quote Quick reply to this message
Old 11-07-2010, 05:52 PM   #10
AZ_IPA
PKU
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
AZ_IPA's Avatar
Recipes 
 
Join Date: Jun 2008
Location: The Cold Part of AZ
Posts: 42,637
Liked 6143 Times on 5347 Posts
Likes Given: 753

Default

Quote:
Originally Posted by Bowtiebrewery View Post
I have always been curious of how to make cheese but never tried it... How much yield do you get from 1 gallon of Milk roughly?
You get ~3/4lb of cheese to 1 gallon of milk.

What do you cheese makers do with your whey? I've only made mozz once, and won't again until I can figure what to do with 3/4 gallon of whey!
__________________
AZ_IPA is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools