One corner of the cheesecloth slipped from my fingers and that’s when the disaster occurred. Would it be possible to lower ph without citric acid? Maybe that's what is all over my kitchen floor . I started to laugh, but wanted to cry. Cultures don't like the cold. Thanks. Author Topic: Low-moisture mozzarella won't melt (Read 21085 times) 0 Members and 1 Guest are viewing this topic. A bit time consuming but oh so worth the work! Ha ha. The traditional way of telling when it is time to stretch is to take a small amount of the curd and test it by putting it in hot water and stretching it. Thanks for your comment. Basically /u/p4ssw0rd123 is correct. So what are we doing wrong??? Do you know if that stuff is edible, or have you always tossed it? Thanks for sharing your failure, I need to be reminded that it's ok. I am also having big trouble. After all if you want correct information, bloggers are the perfect source…right? “Hmmm it must have been the microwaving of the curd”, said I. I only assumed that 30 minutes to fresh mozzarella was a myth…a blogger lie??? Mozzarella Cheese Ingredients. I am stirring 1 packet of this starter culture in the milk and then heating it to 37 C while stirring. blogherads.adq.push(function() { I carefully watched the temperature of my milk and citric acid with my handy instant read thermometer, I carefully lifted the curd and ever so lovingly drained the whey. Here's a video of Gavin Webber making Oaxaca cheese, which is essentially mozzarella (it's just the bit after the stretching that's different): https://www.youtube.com/watch?v=rTQsOefQyuE&t=1s He also has a mozzarella video, but that's before he learned how to do it well, so I recommend that you watch the Oaxaca video first/instead. The curd will not stretch unless you get the pH between 5.1 and 5.3. pH measures the acidity of the curd. If you are ever in Texas or Southern Colorado come by and either I or my sister will make some with you. Not to mention that it smelled about the same. Now Yorkshire pudding I CAN make. I'm laughing, but I feel your pain, Janet! Also add a little pinch of salt (this is going to help to separate the fat, the sugars and the proteins from the water), mix as little as you can, and let it rest for one hour at, again, 100 ºF. Looks like you're using new Reddit on an old browser. I was never going to purchase rubbery mozzarella again. The site may not work properly if you don't, If you do not update your browser, we suggest you visit, Press J to jump to the feed. I've made ricotta (the easy way), but haven't tried to make mozzarella. My cupboards are mostly clean. My Grails application and bootstrap work fine when dbCreate="create", but when I change it to dbCreate="update", I get object create validation errors in bootstrap. The time of the year will affect it too, because the cows have a different diet and because the bacteria in the summer air are different that the ones in the winter air. I was ready to become the next great cheesemonger. He walked into the kitchen took a look at me and the kitchen floor and simply said, “Give it up”! If it's not, maybe the issue is with the rennet. Message the moderators so we can get it fixed for you. bUT THE MOZZARELLA… i HAVE NO IDEA WHAT i HAVE DONE WRONG. I'll report what happens. Mozzarella is traditionally a fresh cheese eaten within a day or so. One recipe called for buttermilk as well as citric acid. The worst part is that the window is pretty narrow -- less than 5.1 and it won't stretch well. I had decided years ago that someday I was going to start making fresh mozzarella. You have given me hope. Well, from what I can see in the photos, the curd looks like ricotta, and it shouldn't. More than 5.3 and it won't stretch at all. You're the best. I wonder if that's a problem? If you need further info, send me an e-mail (it's in my profile), I will be very happy to help you.Have a lovely trip! Please pass on any secrets or tips you discover. i do feel your pain. I think it's much easier to make with a friend. That’s when I decided to adjust the cheese cloth a bit before tying string around the ball of curd to drain the whey while it dripped slowly into a bowl. New comments cannot be posted and votes cannot be cast, More posts from the cheesemaking community. For Mozzarella to stretch well it needs two things – the right amount of heat to soften the curd, and acidity (pH of approximately 5.2). I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. You would put the curds against a hot pan and pull the curd away. Why does my mozzarella crumble? I admire your stick-to-it-ness, but sometimes you just know when enough is enough (wink). My first attempt was probably my best. Also would a standard ph meter like this work or do I need something more specialised? Cut the curd with a knife, it should be a clean cut, with sharp edges. That happens when there is too much acid in the mix and the casein precipitates (separates from the rest of the milk) before the enzimes of the rennet can actually work. I went through 6 lbs of butter trying to figure out English Toffee. I'm thinking it could be my milk. Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day. I get to the part where you add the rennet and all I get is what looks like scrambled eggs sunk in whey. The heat part is usually easy enough to work out (aim for about 80 degrees Celsius or 180 degrees Fahrenheit) but the acidity part can cause some real problems. I'm leaving town to visit my son for a few days. This site uses Akismet to reduce spam. It’s a conundrum for sure. So, it turns out in my first batch the problem was with the store-bought milk. You know that husband of mine that rarely reads my blog? It is a bit tricky but can be done with fabulous success. What am I doing wrong? I'm not sure what went wrong for you. Failing at making “Fast Mozzarella” Hot Network Questions Is there a reason to not grate cheese ahead of time? I wish I knew. I tried to find an area in the registry where I might correct this, but had no luck. Learn how your comment data is processed. This is a post in the making. If you want to store your mozzarella for longer 1-2 days, cut the curd smaller, stir longer before the stretching phase. It resembled what my floor looked like when I had a baby who spit up ALL the time. It can take between 2 and 12 hours for it to be ready. If you aren't sure whether the milk you purchased is pasteurized or ultra pasteurized, you … I watched with anticipation. Then, it’s ready to use.
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