Inspired by
jcam222
, I made mozzarella today, but the "traditional" way. I've simplified the instructions for readability, but they are from this site:
dairyfoodsconsulting.com
The recipes are for huge batches, but they provide the most pH targets of any recipes I've found. Very useful for intermediate makers.
Started with just shy of 2 gallons of Jersey milk. Our cow is calf sharing, so the milk isn't as rich as it can be. You can see the cream line kinda, near the shoulder on the big jars.
Heated to 102 F, added 1/4 tsp LyproTPF. This is a termophilic specifically formulated to be good for pasta filata cheeses. Ripen for 1 hour. pH should be ~6.5.
As renet sufficient for your milk according to the strength. For my renet, that was 1.5 ml.
Flocculation time was 8 minutes, so cut after 24 minutes. I honestly don't even attempt the horizontal cuts. I cut the grid, then use stirring to make the 3rd cut. Someday I dream of making a cheese harp...
Stir for 15 minutes then settle under whey until pH of whey is pH 6.0. should be about an hour if you maintain temp. Mine dropped to about 93, so took about 2.5 hours.
Drain curds in a mold for about 1 hour, flipping twice to help consolidate. I reheated the whey at this time to 102 F. After consolidated, slice into slabs and allow to ferment under the whey until curd will stretch in 175 deg water, pH 5.2 to 5.3.
Stretch and form. You can ask salt to the stretching water, but I soaked in saturated bring for 10 minutes. Final yield, about 2 lbs 10 oz.
I ran out of nitrile gloves, so had cotton gloves, grocery sacks taped on then ziplock taped on.
My dexterity was hindered, but they still came out alright.
Served with gluten free bread, pear, Bell pepper, and home made ham.
Thanks for looking!
jcam222
, I made mozzarella today, but the "traditional" way. I've simplified the instructions for readability, but they are from this site: Recipes — Peter Dixon
dairyfoodsconsulting.com
Started with just shy of 2 gallons of Jersey milk. Our cow is calf sharing, so the milk isn't as rich as it can be. You can see the cream line kinda, near the shoulder on the big jars.
Heated to 102 F, added 1/4 tsp LyproTPF. This is a termophilic specifically formulated to be good for pasta filata cheeses. Ripen for 1 hour. pH should be ~6.5.
As renet sufficient for your milk according to the strength. For my renet, that was 1.5 ml.
Flocculation time was 8 minutes, so cut after 24 minutes. I honestly don't even attempt the horizontal cuts. I cut the grid, then use stirring to make the 3rd cut. Someday I dream of making a cheese harp...
Stir for 15 minutes then settle under whey until pH of whey is pH 6.0. should be about an hour if you maintain temp. Mine dropped to about 93, so took about 2.5 hours.
Drain curds in a mold for about 1 hour, flipping twice to help consolidate. I reheated the whey at this time to 102 F. After consolidated, slice into slabs and allow to ferment under the whey until curd will stretch in 175 deg water, pH 5.2 to 5.3.
Stretch and form. You can ask salt to the stretching water, but I soaked in saturated bring for 10 minutes. Final yield, about 2 lbs 10 oz.
I ran out of nitrile gloves, so had cotton gloves, grocery sacks taped on then ziplock taped on.
My dexterity was hindered, but they still came out alright.
Served with gluten free bread, pear, Bell pepper, and home made ham.
Thanks for looking!
