Buffalo Milk Mozzarella

Recipes and techniques for soft cheese.

Buffalo Milk Mozzarella

Postby PJF » Fri Dec 29, 2006 7:34 pm

I have tried using Rik's recipe for Mozzarella but using buffalo milk (from my local Waitrose) instead of cow's milk. My wife has a lactose intolerance but finds buffalo mozzarella more tolerable.

However, although the curds looked fine, as soon as I started to microwave them they became crumbly, hard and rubbery and could not be kneaded. They eventually had a green tinge to them.

Any advice/assistance would be greatly appreciated.

On a separate note. Does anyone have any recipes for hard buffalo cheeses (or would it be possible to use, for example, a cheddar recipe)?

Thanks

Patrick
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Postby saucisson » Sat Dec 30, 2006 1:17 am

I would pack them into a former of any sort with a weight on top to keep them lightly compressed and look again in a week or so to see what you have.
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Postby Spuddy » Sat Dec 30, 2006 2:15 pm

Sounds like they got a bit too hot.
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Postby PJF » Sat Dec 30, 2006 2:47 pm

Thanks Dave. I'll give it a try and see what happens.

Spuddy; thanks also. I did wonder about the temperature as the recipe doesn't specify a microwave power rating (mine's around 950W on full power - something that was probably not available when the recipe was written).

I certainly got my fingers burned both literally and metaphorically!!

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Postby jpj » Thu Jan 04, 2007 3:05 pm

another possibility is the milk, it could have been heat treated at too high a temperature . . .
ricki carroll who first published this recipe doesn't state a wattage either
and she also states that a ricotta like end result is because of said heat treatment

she does however say that for those without a microwave (and doing solely in a pan) the internal temp for the curds at kneading point should be a about 145f or 63c
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