bernardsmith
Well-Known Member
Did not want to hijack the thread Johntodd started but I have a question about using kefir to inoculate milk to make Mozzarella. I have yet to have any success with this but can make Mozz with no problem using citric acid as the acidifier. Has anyone on this forum tried using kefir to drop the pH down to the necessary 5.2 or 5.3 to enable the curds to stretch when heated? Asher's book suggests that this should not be a problem but I have tried this several times with no success. If this is to work how much kefir should I be adding to a gallon of milk and how long will I need to allow the culture to do its dirty? - And does this need to be kept at a different temperature (55 F) from the temperature at which I would add citric acid?
