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Old 06-08-2009, 02:00 PM   #1
HomerT
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Sep 2005
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Well, I decided to give cheesemaking a whirl. I picked up the AHS Mozzeralla kit. I got the milk from WHole Foods...Farmers Fresh Brand I think. It was non-homogenized, low-temp pasturized.

In any case, it was easy and the cheese was fantastic. My only question is the texture. I was expecting it to be like the "fresh mozzarella" we buy at the store, which is more grainy, soft and watery (packed in the whey?). This had a great flavor, but was more creamy/firm/dry in the texture. Was this due to all of the folding? I folded the crap out of it per the instructions.

Now don't get me wrong, I am not upset with the result, it was just different that what I expected. I don't know cheese like I do beer.

-Todd

 
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Old 06-08-2009, 02:25 PM   #2
avaserfi
 
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If you want a softer cheese you can try lowering the temperature you heat the curd to a few degrees after cutting and/or stirring less. Another option is removing less whey before folding.
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Old 06-08-2009, 07:57 PM   #3
Yooper
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You can try just pulling it until it is smooth and shiny, and stop right then. The more it's worked, the firmer it will be.
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