OldRunner

Recipes 

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

joes2

Recipes 

milk or acidity issue. Either poor quality milk or milk was overacidified. Stir/heat is more about moisture level.

Yooper

Recipes 

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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OldRunner

Recipes 

Thanks. I'll make another batch this weekend and see how it goes. I appreciate the insight.