Farm milk not curdling mozz fail - Home Brew Forums
Home Brew Forums > Food and Beverage > Cheese Making Forum > Farm milk not curdling mozz fail

Reply
 
Thread Tools
Old 10-08-2011, 07:30 PM   #1
manicmethod
Recipes 
 
Jul 2010
MD
Posts: 89


I used a gallon of whole milk and a pint of heavy cream from my milk delivery service (south mountain creamery). It was labeled as pasteurized and homogenized.

I put 1.5tsp citric acid and 1/4 a veg. rennet tablet in and waited a couple hours and it still wasn't thick enough to cut. I saw another recipe that used 2 tsp citric, 1/2 a rennet tab and 1 tsp calcium chloride so I added the additional amounts and have waited another hour and it still hasn't done anything.

I think I got it a little too warm at first (around 95), I accidentally used my thermometer that reads low. It has been another hour at 91.

I'm pretty sure the milk isn't ultrapasteurized from the creamery so what else could be the problem?



 
Reply With Quote
Old 10-08-2011, 07:48 PM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,048
Liked 7616 Times on 5360 Posts


I wonder if your milk was "ultra pasteurized". If it was it'll never set a curd. I know you said you don't think it is- but I can't think of any other reason for it not to form a curd. I've had mixed results with the fast mozzarella recipe with citric acid, though. Some excellent, and some never set a curd even with regular pasteurized milk.


__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 11-23-2011, 04:41 AM   #3
BigfootCounty
Recipes 
 
Nov 2011
Rogue Valley, Oregon
Posts: 112
Liked 5 Times on 5 Posts


try another milk provider

it seems as though it had to have been ultra-pasteurized OR you used chlorinated water when mixing your rennet

both result in failure

even poor quality past-homogenized milk works for my mozz

 
Reply With Quote
Old 11-23-2011, 06:51 PM   #4
manoaction
Recipes 
 
Aug 2010
Fort Collins, Colorado
Posts: 438
Liked 19 Times on 16 Posts


The acid alone should curdle the milk, and I'd echo the sentiment that you need to use water with no chlorine in order to dissolve your acid and rennet. Grab a small bottle from the grocery store if you're unsure.

 
Reply With Quote
Old 11-23-2011, 07:00 PM   #5
Pumbaa
I prefer 23383
HBT_LIFETIMESUPPORTER.png
 
Pumbaa's Avatar
Recipes 
 
Oct 2005
Milwaukee, Wisconsin
Posts: 7,262
Liked 75 Times on 56 Posts


Quote:
Originally Posted by BigfootCounty View Post
it seems as though it had to have been ultra-pasteurized OR you used chlorinated water when mixing your rennet
yeah as much as I hate to buy it if you live with city water go get a bottle or 3 or bottled water for cheese making
__________________
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."

 
Reply With Quote
Old 11-23-2011, 11:17 PM   #6
BigfootCounty
Recipes 
 
Nov 2011
Rogue Valley, Oregon
Posts: 112
Liked 5 Times on 5 Posts


I always keep a 1 gallon jug of good clean water around just for cheese making



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Yet another mozz failure...help? orcus332 Cheese Making Forum 12 01-22-2012 02:25 AM
AHS Mozz Kit zac Cheese Making Forum 7 02-23-2010 06:32 AM
Another mozz. question suckr Cheese Making Forum 4 02-16-2010 02:44 PM
Tried my hand at Mozz... Homercidal Cheese Making Forum 38 08-11-2009 12:50 PM
Epic Mozz Fail zac Cheese Making Forum 15 07-22-2009 03:19 AM


Forum Jump