Ss Brewing Technologies Giveaway!

Home Brew Forums > Food and Beverage > Cheese Making Forum > Yet another mozz failure...help?
Reply
 
LinkBack Thread Tools
Old 09-22-2011, 05:28 AM   #1
orcus332
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Columbus, OH
Posts: 45
Liked 2 Times on 1 Posts
Likes Given: 4

Default Yet another mozz failure...help?

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

__________________

Primary: Bell's Two Hearted Clone
Carboy: EdWort's apfelwein
Drinking: Edwort's apfelwein, AHS oatmeal stout and lots of new belgium brewery beers brought back to ohio!

orcus332 is offline
 
Reply With Quote Quick reply to this message
Old 09-22-2011, 02:03 PM   #2
PantherCity
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Fort Worth, Tx
Posts: 282
Liked 10 Times on 9 Posts
Likes Given: 1

Default

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

__________________
PantherCity is offline
 
Reply With Quote Quick reply to this message
Old 09-22-2011, 07:33 PM   #3
orcus332
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Columbus, OH
Posts: 45
Liked 2 Times on 1 Posts
Likes Given: 4

Default

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!

__________________

Primary: Bell's Two Hearted Clone
Carboy: EdWort's apfelwein
Drinking: Edwort's apfelwein, AHS oatmeal stout and lots of new belgium brewery beers brought back to ohio!

orcus332 is offline
 
Reply With Quote Quick reply to this message
Old 12-08-2011, 12:10 AM   #4
BigfootCounty
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Rogue Valley, Oregon
Posts: 112
Liked 5 Times on 5 Posts
Likes Given: 4

Default

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!

__________________
BigfootCounty is offline
 
Reply With Quote Quick reply to this message
Old 01-19-2012, 11:57 PM   #5
Lute
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Socorro, NM
Posts: 14
Default

Quote:
Originally Posted by PantherCity View Post
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.
__________________
Lute is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2012, 12:05 AM   #6
Pumbaa
I prefer 23383
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Pumbaa's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Milwaukee, Wisconsin
Posts: 7,230
Liked 69 Times on 54 Posts
Likes Given: 66

Default

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?

__________________
Quote:
Originally Posted by P.J. O'Rourke
"There are just two rules of governance in a free society: Mind your own business. Keep your hands to yourself."
Pumbaa is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2012, 01:39 AM   #7
Lute
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Socorro, NM
Posts: 14
Default

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.


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 is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2012, 01:55 AM   #8
Lute
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Socorro, NM
Posts: 14
Default

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.

__________________

Last edited by Lute; 01-20-2012 at 02:06 AM.
Lute is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2012, 04:23 AM   #9
Randall
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Posts: 123
Liked 3 Times on 3 Posts

Default

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.

__________________
Randall is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2012, 06:43 AM   #10
Lute
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Socorro, NM
Posts: 14
Default

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.

__________________
Lute is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Tried Mozz with Ricki's kit RedIrocZ-28 Cheese Making Forum 19 07-07-2010 11:44 PM
AHS Mozz Kit zac Cheese Making Forum 7 02-23-2010 05:32 AM
Another mozz. question suckr Cheese Making Forum 4 02-16-2010 01:44 PM
Tried my hand at Mozz... Homercidal Cheese Making Forum 38 08-11-2009 12:50 PM
First Cheese - AHS Mozz. and a ?? HomerT Cheese Making Forum 2 06-08-2009 07:57 PM