Flavoring Mozzarella

terrapinj · Jan 4, 2012

Made our 1st batch of Mozz last night - was successful but was pretty tough and firm. I think we may have overworked the cheese and pressed out too much whey.

we were discussing adding some flavors to future batches, roasted garlic, some spiciness etc and I'm curious if such additives could disturb the formation of the curd?

Anyone done flavorings like that? i figure best time to add is after the curd starts to form - is there a better time to add?

MrJames · Jan 20, 2012

We added Italian seasoning in our mozz and liked it. I think we used 2.5 tsp in our 1g version.

Pumbaa · Jan 21, 2012

try to add it when you are heating the curds prior to stretching

as for the tough and firm mozz . . . bread it, fry it, and serve with marinara

psykobillys · Apr 5, 2012

last night i flavored some mozz with fresh garlic and basil. nice!!
another time i used dill and finely chopped habanero - the cheese sorta counteracts some of the heat of habanero - also nice!

terrapinj · Apr 5, 2012

psykobillys said:
last night i flavored some mozz with fresh garlic and basil. nice!!
another time i used dill and finely chopped habanero - the cheese sorta counteracts some of the heat of habanero - also nice!

when did you add the flavorings? while heating the curds?

psykobillys · Apr 5, 2012

terrapinj said:
when did you add the flavorings? while heating the curds?

i added them after the second heating in the microwave (so during the second round of kneading), when i usually add the salt.

BrewandWineSupply · May 5, 2012

We added Itilian seasonings and garlic salt. Just sprinkled it on and put it in a plastic bag for a few days for the flavors to meld... great.
Will have to try adding in at other times during the process and see how that turns out.
Thanks!

As for hard Mozz, I use that to grate with.

Thriver911 · Dec 8, 2017

terrapinj said:
Made our 1st batch of Mozz last night - was successful but was pretty tough and firm. I think we may have overworked the cheese and pressed out too much whey.

we were discussing adding some flavors to future batches, roasted garlic, some spiciness etc and I'm curious if such additives could disturb the formation of the curd?

Anyone done flavorings like that? i figure best time to add is after the curd starts to form - is there a better time to add?

I know this is an older post, but you can also add a little liquid smoke. I haven't tried this yet because I'm new to the cheese making arena. But it sounds amazing and I've read some awesome reviews on it.

Flavoring Mozzarella

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