HBT 2015 Big Giveaway - Enter Now

Huge Supporting Membership Discounts - 20% Off

Home Brew Forums > Food and Beverage > Cheese Making Forum > Newbie with Problems with Basic Mozzarella
LinkBack Thread Tools
Old 10-31-2012, 02:08 AM   #1
Feedback Score: 0 reviews
Join Date: Dec 2011
Location: Manhattan, NY
Posts: 27
Default Newbie with Problems with Basic Mozzarella

I purchased a thirty minute mozzarella kit, but had difficulties with making it. Before I progress further with a hobby that I have spent lots of time considering entering, I want to see any advice on what I may have did wrong.

Basically, I followed the instructions included in the kit. The curds formed, but didn't look as impressively solid as some pictures I saw. Still, a significant amount of curds formed and I progressed through the instructions pretty easily.

The problem I had was in forming the mozzarella into a stretchy material that could be turned into mozzarella. What I had was a loose and gooey substance that was not quite stretchy enough to make cheese. The best comparison I have is pizza dough that is too wet and doughy to work with. It stuck to my hands and couldn't be formed all that easily.

Eventually, I wrapped it in plastic wrap and put it in ice water. The texture is closer to cream cheese then mozzarella, though it is kind of a hybrid. The flavor is not bad (too salty, but that is easy to fix), but not quite mozzarella.

Would like to see where I went wrong. Here are some missteps I may have made.

1) I used pasterized whole milk (not ultra pasterized) and added a pint of heavy cream. I did so because I read the heavy cream retains some of the bacteria that may be removed from the milk. Could this have led to problems?

2) I don't have a microwave and used a double boiler technique to heat the cheese up to form it once the curds formed. It was fairly hot (to the touch it was hard to work with), so I don't think this caused many problems.

Any other similar experiences to mine and any recommendations?


Thomasaug is offline
Reply With Quote Quick reply to this message
Old 10-31-2012, 06:15 PM   #2
Feedback Score: 0 reviews
Join Date: Oct 2012
Posts: 86
Liked 12 Times on 7 Posts
Likes Given: 74


This is a good thread. One person seemed to experience what you did. Someone also said that homoginized milk creates a less than desirable result as well. Check it out here. http://www.homebrewtalk.com/f130/wha...cheese-114585/

Hollie is offline
Reply With Quote Quick reply to this message
Old 10-31-2012, 06:27 PM   #3
Feedback Score: 0 reviews
Join Date: Oct 2012
Location: , Colorado
Posts: 29
Liked 1 Times on 1 Posts
Likes Given: 1


We haven't had good results using milk from the grocery store, no matter which cheese we make. I would suggest looking around for a dairy that sells the pasturized non-homogized milk. With the cheeses we have made it worked much better.

To find them i just googled dairies near by my location.

Chosen is offline
Reply With Quote Quick reply to this message

Quick Reply
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Basic/General/Newbie Cider info Timo21 Cider Forum 1 06-26-2012 12:15 PM
Beersmith2 newbie problems scottywags Brewing Software 2 03-14-2012 06:29 PM
Basic porter for a newbie.. SpringStreet Recipes/Ingredients 4 09-21-2011 02:59 PM
Basic Newbie Questions hightechlofi Equipment/Sanitation 5 02-02-2010 09:13 PM
Newbie Here with some potential problems Hanselhoff Beginners Beer Brewing Forum 20 04-28-2007 11:17 AM

Newest Threads