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Old 07-02-2012, 04:14 AM   #1
OldRunner
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Default Newbie question for Mozzarela

Ey all, I've been brewing for a few years now and got a wild hair to try making cheese. I made my first batch of mozzarella today and was a little disappointed. First off I used standard store bought whole milk. But, my big issue was that I didn't read the directions carefully enough and wonder if this is the reason my Mozz didn't torn out. According to the directions I was supposed to virtually stop stirring at 95 degrees until 105 degrees. Well, I kept slowly stirring all the way to 105. I still got curds, but they never set up to give me a nice stretch. They just crumble apart. I was bum bed as you could guess. My question is...is it possibly the milk....or was stirring all the way through to 105 degrees a factor?.

Thanks for the input and help

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Old 07-03-2012, 08:04 PM   #2
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milk or acidity issue. Either poor quality milk or milk was overacidified. Stir/heat is more about moisture level.

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Old 07-03-2012, 08:11 PM   #3
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It could be that "ultra pasteurized" milk was used. If that's the case, the curd will never form. For homogenized milk, calcium chloride added can really help.

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Old 07-06-2012, 04:02 AM   #4
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Thanks. I'll make another batch this weekend and see how it goes. I appreciate the insight.

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