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Home Brew Forums > Food and Beverage > Cheese Making Forum > Yet another mozz failure...help?
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Old 09-22-2011, 05:28 AM   #1
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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


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Old 09-22-2011, 02:03 PM   #2
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In my understanding Pasteurized milk is ok. You need milk that is not homogenized.


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Old 09-22-2011, 07:33 PM   #3
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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!
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Old 12-08-2011, 01:10 AM   #4
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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!
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Old 01-20-2012, 12:57 AM   #5
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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.
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Old 01-20-2012, 01:05 AM   #6
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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?
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Old 01-20-2012, 02:39 AM   #7
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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.
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Old 01-20-2012, 02:55 AM   #8
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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.

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Old 01-20-2012, 05:23 AM   #9
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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.
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Old 01-20-2012, 07:43 AM   #10
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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.


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