Yet another mozz failure...help?

orcus332 · 09-22-2011, 05:28 AM

Ok, so i was pretty excited to get my mozz cheese kit in the mail today from AHS (Austin Homebrew Supply). Since Kroger's milk is not labeled as being pasteruized or ultrapasteurized, i decided to go with some info from a link I found on here. I made 112 oz of milk from dry non-fat milk powder, then added ultra-pasteurized heavy whipping cream to make 128 oz (1 pint). Unfortunately ultra-past. was all kroger had for heavy whipping cream.
Anyway, I followed the instructions to a tee and I still have no curds to show for it. It's been about 45 minutes, so looks like this one is going down the drain. Any suggestions? Can I not use ultrapasteurized heavy whipping cream? I wanted to use a whole milk, but since it wasn't labeled one way or the other, i didnt want to chance it. I can elaborate on the steps if need be, but it seems pretty standard.
Thanks

PantherCity · 09-22-2011, 02:03 PM

In my understanding Pasteurized milk is ok. You need milk that is not homogenized.

orcus332 · 09-22-2011, 07:33 PM

Well mozz making take 2 was a success! Went to walmart and bought some cheap "Great-value" brand vitamin D milk. Says right on the label pasteurized and homogenized (the key being not ultra pasteurized). Got a nice loaf of cheese!

BigfootCounty · 12-08-2011, 12:10 AM

Krogers milk never worked for me when I was in the area. I'm blessed with an abundance of good milk out here on the west coast.

keep on making cheese!

Lute · 01-19-2012, 11:57 PM

Quote:

Originally Posted by PantherCity

In my understanding Pasteurized milk is ok. You need milk that is not homogenized.

...and that explains why the cheese I attempted to make this afternoon failed hardcore.

It was both homogenized AND pasteurized.

**Pumbaa** · 01-20-2012, 12:05 AM

pasteurized and homogenized is fine . . . just not ultra pasteurized.

What method were you using? Did you use chlorinated tap water? Did you heat your curds enough?

Lute · 01-20-2012, 01:39 AM

I seem to have gotten CHEESE. I turned on the stove top after 2 hours of it not coagulating and SUDDENLY I have curds.

Now I'm trying to get the mozzerella to "act like taffy" like one of the videos I found.

Thirty Minute Mozzarella with The Cheese Queen - YouTube

So far it's getting nice and hot but not stringing. My boyfriend said I might not have used enough salt. I'm using the "water bath" method and burning up my hands.

Lute · 01-20-2012, 01:55 AM

None of my tap water is chlorinated and I'm pretty sure I heated the curds properly. After waiting for two hours I got frustrated so I turned the heat on the stove on. INSTANT curds! So I tried the microwave method to warm it enough to stretch and I just could not get the cheese to heat properly. So I tried the water bath.

Failed at that too.

I just can't make mozzarella. I wound up making some stupid curdled cheese soup. *sniffles*

I used the 30 min. Mozzarella method that you had mentioned using on another thread, actually.

Randall · 01-20-2012, 04:23 AM

A thermometer is your best friend just like when brewing. As far as stretching I think the core temp of cheese should be 135. I'm new to cheese making too. Just made my first few batches last weekend. Keep trying you'll get it down.

Lute · 01-20-2012, 06:43 AM

I'm starting to think my thermometer isn't working properly, to be honest. It's a candy thermometer that I've had for a very long time now (more years than you can count on both hands). I'll look into picking up a new one when I go into the big city next week.