Curds not solidifying

General Cheese making discussion

Curds not solidifying

Postby Iamarealbigdog » Mon Sep 29, 2008 3:50 pm

I'm decided to try my hand at this but ended with a sloppy mess. Here is the recipe I followed


AMERICAN MOZZERELLA
1/2 tablet "JUNKET" Rennet Tablet
1-1/4 teaspoon citric acid
1 gallon milk

"American mozzarella" is the cheese commonly used on American pizza. It is made using citric acid for acidification instead of bacterial fermentation as in other cheeses. It is very elastic, melts well and strings when hot.
Instructions:
1. Warm milk over gentle heat 88�F (31�C), take care not to scorch.
2. Dissolve 1-1/4 tsp. citric acid powder in 1/2 cup cool water. Add to 88�F milk, stir well.
3. Dissolve 1/2 tablet Junket Rennet into 1/4 cup cool water. Stir thoroughly into warmed milk mixture. Let set undisturbed for 1-2 hours, until a clean break is achieved.
4. Cut curd into 1/2 inch cubes.
5. Warm the curds and whey over low heat, stirring gently to warm evenly and keep the curds separated until temperature reaches 42� C (108�F). Hold at 42�C for 35 minutes, stirring every five minutes to keep curds separated and off the bottom.
6. Collect curds by pouring curds and whey through a fine cloth held in an 8 inch sieve over a 1 gallon container, let drain for 15 minutes. Save whey to make ricotta if you wish (see recipe)
7. Break up curd, mix in 1 teaspoon salt thoroughly.
8. Place 1 cup of salted curd into 2 cup measure.
9. Microwave on high for 45 seconds
10. Separate hot curd from container with the back of a fork, knead with hands to distribute heat evenly. Heat again for 20 more seconds. Stretch and fold to make smooth and elastic, shape into a soft ball.
11. Drop into cold, salted water (1/3 cup salt per quart), let sit in refrigerator for a day, store in an air tight container. Use within a week or so.



Ok so I left it 2 1/2 hours @ 88 (f) and I thought I had a clean break, it was really loose and by the time I cut the curds most of it has broken into little rice sized pieces. I then noticed that I had used 4 lts of whole mike I thought it was a little under the Gallon requested so I should be OK... Ah the recipe asked for and American gallon, when I converted that I probably had 1 cup extra mike, so I think I am ok with that.

Well I drained the curds (mush) and it looked like a goat cheese, flavour was wonderful. After the microwave it looked the same, I was hoping that it would smooth out a bit but nothing, looks like a soupy goat cheese.


Any thoughts........ HELP
Cheers from The Big Dog
www.lesnoiracochon.com
http://blog.lesnoiracochon.com

Where tasty things happen
User avatar
Iamarealbigdog
Registered Member
 
Posts: 420
Joined: Mon Oct 15, 2007 3:18 pm
Location: London Ontario

Postby BlueCheese » Mon Sep 29, 2008 8:50 pm

probably because the milk is ultra pasteurized, check what it say and or try another brand. How old is the rennet?
<a href="http://www3.telus.net/public/hsource/cheesemaking/">The Cheese Hole</a>
User avatar
BlueCheese
Registered Member
 
Posts: 288
Joined: Fri Nov 03, 2006 10:16 pm
Location: Canada,AB

Postby Iamarealbigdog » Mon Sep 29, 2008 11:59 pm

Regular milk bought in store...

Rennet was just bought this week, I will check to see if ther is an expiry date...
Cheers from The Big Dog
www.lesnoiracochon.com
http://blog.lesnoiracochon.com

Where tasty things happen
User avatar
Iamarealbigdog
Registered Member
 
Posts: 420
Joined: Mon Oct 15, 2007 3:18 pm
Location: London Ontario


Return to Cheese Chat

Who is online

Users browsing this forum: No registered users and 1 guest

cron