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Registered
Join Date: Aug 2007
Location: Kenbridge VA
Posts: 4,269
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Making cheese
Like the title says, who's done it successfully?
I tried yesterday to make mozzarella and I failed. Spent about 3 hours with it and never got a clean break on my curd. I'm using whole milk, citric acid and rennet. Anybody got tips for success?
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Peppy 2011 BMW 335d 1988 Targa 3.4  2001 Jetta TDI dead 1982 Chevette Diesel SOLD 
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08-10-2014, 12:31 PM
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Registered
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I haven't tried to make any yet, but I'm planning to this fall. I'll be following the thread. Hope someone can chime in.
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08-10-2014, 01:40 PM
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Garage Queen
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I typically make ricotta for my lasagna and ravioli but I do have a couple questions about the mozzarella?
What temp are you adding the rennet? Are you mixing the Citric Acid and rennet in water first? Check your milk. If it is Ultra Pasteurized, it won't work at all.
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Stephanie '21 Model S Plaid, '21 Model 3 Performance '13 Focus ST, Off to a new home: '16 Focus RS,'86 911 Targa 3.4, '87 930, '05 Lotus Elise, '19 Audi RS3, |
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08-10-2014, 02:26 PM
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Registered
Join Date: Aug 2007
Location: Kenbridge VA
Posts: 4,269
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I put the rennet and citric acid in at 90F both dissolved in water.
The milk I used came was whole milk from Food Lion and did not say it was ultra pasteurized. i think the milk was my main problem.
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Peppy 2011 BMW 335d 1988 Targa 3.4 2001 Jetta TDI dead 1982 Chevette Diesel SOLD
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08-10-2014, 02:35 PM
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Garage Queen
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Put the citric acid in from the start. You will start to see curds and whey separate at 90 degrees with the citric. Add the rennet at the 90 degrees.
If you are making ricotta you would only do the citric acid and a little salt (about 1 tsp per gallon) for taste and heat to 180 degrees, strain through cheese cloth. MMM.
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Stephanie '21 Model S Plaid, '21 Model 3 Performance '13 Focus ST, Off to a new home: '16 Focus RS,'86 911 Targa 3.4, '87 930, '05 Lotus Elise, '19 Audi RS3, |
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08-10-2014, 02:39 PM
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Registered
Join Date: Apr 2008
Location: Houston TX
Posts: 8,704
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Quote:
Mozzarella Cheese Recipe MozzarellaDryMilk Do get a very fine scale to measure your rennet and such, it can make or break the cheese: http://www.amazon.com/gp/product/B0012LOQUQ Keep everything painfully clean/sterile. We use a cheap steel stock pot and put it in the sink full of hot water, keeps things more stable. Get 2 or 3 cheap digital thermometers to keep track of all of your various fluids (whey, sink water, rinse water, etc): Amazon.com: CDN DTQ450X ProAccurate Quick-Read Thermometer: Meat Thermometers: Kitchen & Dining Keep a logbook where you document EVERYTHING, helps when you get a bad batch and find out that you ran some parameter out of range (time, temp, etc). Mozzarella is pretty forgiving, but you'll want to move into more complex stuff, and the learning curve steepens quickly.
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Mike Bradshaw 1980 911SC sunroof coupe, silver/black Putting the sick back into sycophant! |
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08-11-2014, 12:15 PM
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Get off my lawn!
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I am good at cutting the cheese. Never tried to make it.
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Glen 49 Year member of the Porsche Club of America 1985 911 Carrera; 2017 Macan 1986 El Camino with Fuel Injected 350 Crate Engine My Motto: I will never be too old to have a happy childhood! |
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08-11-2014, 12:18 PM
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Registered
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My wife has good luck, I have not tried it.
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Brent The X15 was the only aircraft I flew where I was glad the engine quit. - Milt Thompson. "Don't get so caught up in your right to dissent that you forget your obligation to contribute." Mrs. James to her son Chappie. |
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08-11-2014, 12:27 PM
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DR JEKYL
MR HYDE
2005 Lotus Elise
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