Failure with mozzarella

Recipes and techniques for soft cheese.

Failure with mozzarella

Postby grisell » Mon Sep 19, 2011 10:58 am

I've tried a few recipes on the internet. My mozzarella always turns out grainy, like cottage cheese, and doesn't melt.

I heat the milk to 37 C/98 F and add 1 tsp citric acid for two litres milk. Add rennet and stir. Let stand for 30 minutes. Cut. Heat to 43 C/110 F whilst stirring slowly and carefully (now the curd rips into small pieces, like cottage cheese). Strain. Press. Zap in the microwave. It doesn't melt!

I use store-bought milk, 3% fat. The rennet is fresh and reliable.
André

I have a simple taste - I'm always satisfied with the best.
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Postby Snags » Tue Sep 20, 2011 8:02 am

Is the milk UHT?
yet to take the plunge still researching
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Postby grisell » Tue Sep 20, 2011 9:12 am

No, not ultra-, but high-pasteurized and homogenized. I can get low-pasteurized and unhomogenized, but it's double the price. Should I use that instead?
André

I have a simple taste - I'm always satisfied with the best.
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Postby RodinBangkok » Tue Sep 20, 2011 10:34 am

The closer you get to whole fresh milk, the better your results will be.
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Postby mitchamus » Mon Oct 03, 2011 11:45 pm

Did you add salt?

I like to use hot water, rather than use the microwave to melt it.
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