Quote:
Originally Posted by peppy
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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My wife makes mozzarella, cheddar, Gouda, Swiss...
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.