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Made my first Mozzarella…What a buzz!!!
Posted: 25 January 2008 03:32 PM   [ Ignore ]
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Found this quick method ( took 1 1/2 hrs) which used citric acid instead of thermo starter. Absolutely successful. Very stretchy, squeeked when it was kneaded, tastes good fresh. Will use it today in a pizza to see if it “strings” A great method for a new cheeser like myself. Instant gratification. cheese  cheese  Happy to post the recipe if there are others that would like to try it, but I suspect with all the experts on this forum its well known to everyone. cheese

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Posted: 25 January 2008 09:02 PM   [ Ignore ]   [ # 1 ]
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By all means, post it.  Always open to a new recipe.

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Posted: 26 January 2008 02:10 AM   [ Ignore ]   [ # 2 ]
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Recipe below: Alterations I made were 4L of milk, extra 10mins needed for clean break, carefully and slowly rotated colander during the draining period to remove whey. Used microwave for times specified and kneaded curds with the back of a stainless steel dessert spoon, tipping out whey as it was expelled.It took under a minute to change from a mass of hot curds to a smooth, squeeky ball of mozz. Quite dramatic.

1 gallon milk
1& 1/4 teaspoons citric acid powder
1/4 teaspoon liquid rennet or 1/8 rennet tablet
1/2 cup cool water, divided in half

Place the cool milk in a stainless or enamel pot. Dissolve the citric acid powder into 1/4 cup cool water and add to the milk. Stir well and bring the temperature of the milk to 88º F. Mix the rennet with the other 1/4 cup of cool water and stir into the milk for about 10 seconds. Allow the milk to set at 88º F for 15 minutes to coagulate.

The curds should be firm after 15 minutes. When you dip your finger into the curds, they should break cleanly over the finger, and whey should fill the depression where your finger has been. Cut into one-inch cubes and let rest for 10 minutes. Then place the pot of curds into a sink of very hot water and slowly bring the temperature up to 108º F. Curds will shrink during this process. Keep the curds at 108º F for 35 minutes. Drain curds into a colander for 15 minutes.

Microwave method
Break up a cupful of curds into a microwave-safe plate or bowl. Add salt to taste. I like about 1/2 teaspoon of salt per pound of cheese, which equals 1/4 teaspoon per cup.

Place the curds into the microwave and heat on high for 50 seconds. Take out and work the cheese with the back of a spoon, much like kneading the cheese. Place the cheese back into the microwave and heat on high for another 25 seconds. Remove from microwave and again work with a spoon to stretch and shape the cheese. It will become opaque and shiny. Wrap in plastic or freeze for later use. Will keep about two weeks in the refrigerator.

Stovetop method
You can use either hot water or whey saved from draining the curds. Use a double boiler method

Heat the water or whey to 150º to 155º F, then place the curds (which by now have formed into a mass) back into the hot liquid. Work quickly, as it doesn’t take long in the hot liquid before the curds melt together and become stretchy. This is an amazing process that happens very quickly.

Use a large slotted and large regular spoon and bring the curd up out of the liquid, pulling and stretching it like taffy. You can use your hands or the spoons to stretch the cheese. Shape into balls and place into a brine solution for 10 to 30 minutes, depending on how salty you like your cheese. Remove from brine and pat dry or air dry. Refrigerate cheese for up to two weeks. Freeze for longer storage.

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Posted: 26 January 2008 01:54 PM   [ Ignore ]   [ # 3 ]
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Congrats and Thanks! have tried 3 times and no success (dont have a nuker though).

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Posted: 14 February 2008 12:53 PM   [ Ignore ]   [ # 4 ]
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I tried another batch using this recipe and i had my first success. I did screw it up by leaving it in the water too long and it dissolved so i placed it in cheese cloth over light and cut it in the morning. used in a sandwich and melted real good smile

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Posted: 16 February 2008 04:57 AM   [ Ignore ]   [ # 5 ]
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i had many moz success citric and normal ways….

But i always looking for answer to this question:
how can we make softer mozzarella?? i do not like the firm balls !!! any idea ?

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Posted: 16 February 2008 05:17 PM   [ Ignore ]   [ # 6 ]
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The way I did it it is soft, not spreadable but like soft fetta. My guess is that the kneading tightens it up, since I did not get a chance to do that.

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Posted: 17 February 2008 12:27 AM   [ Ignore ]   [ # 7 ]
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kneading or stretching?
if u did not stretch it, it will not form nice layers inside

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Posted: 17 February 2008 11:48 AM   [ Ignore ]   [ # 8 ]
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Kneading does stretch ( I make bread also)I have taken pics of the process but have not posted, nothing new realy Il melt some and show how it looks, tastes real good and as long as it melts then Im happy with it.

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Posted: 17 February 2008 11:54 PM   [ Ignore ]   [ # 9 ]
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the main issue is not melting, it is stretching with strings….

Humm i am still thinking why my mozz gets rubbery and firm (it stretches with strings when i melt) but still firm hard balls, not like the soft ones ,,,, think with me guys , why ? is it because i am using raw milk which produce firmer curds??  or i should not cook the curds? just cut and wait for proper acid??

some times when u work it with hot water , a lot of white fluid comes out of the cheese !! is this normal ? or this means it’s loosing a lot of its contents (fats)

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Posted: 18 February 2008 10:26 AM   [ Ignore ]   [ # 10 ]
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White water is what I got in the past and it is from the curds basically disintegrating. Adding salt apparently will also cause it to disintegrate, so salt has to be added during brining.
Working on the pics and will post shortly.

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Posted: 18 February 2008 01:00 PM   [ Ignore ]   [ # 11 ]
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The rest are on the website.

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Posted: 19 February 2008 06:04 AM   [ Ignore ]   [ # 12 ]
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Neil - 18 February 2008 04:26 PM

White water is what I got in the past and it is from the curds basically disintegrating. Adding salt apparently will also cause it to disintegrate, so salt has to be added during brining.
Working on the pics and will post shortly.

i am not talking about brining, i am talking when u work it out in hot water (first stretching) and making balls…

HELP, of how we can make soft mozz

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Posted: 19 February 2008 11:23 AM   [ Ignore ]   [ # 13 ]
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Thats what im trying to say, the lack of stretching creates a soft cheese. The dumping in hot water creates the “cheese” let it drain an then cut/form it and use it.

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Posted: 20 February 2008 12:45 AM   [ Ignore ]   [ # 14 ]
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i guess the cooking temp should not exceed 90 (32C) other wise u will end up with hard rubbery mozz, i will test this method on next weekend and keep you posted

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Posted: 24 February 2008 02:37 AM   [ Ignore ]   [ # 15 ]
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i finally done it !!!!  soft very nice mozz balls (no citric acid)

main issues to avoid hard rubbery mozzarella :

1- Never go above 32C in all cheese making process until draining.
2- Drain not bellow pH 6.2
3- i let it develop acidity in room temp 20C (after draining).
4- i stretch it in hot water never exceed 60C. it take longer time but very very better results
5- do not put in brine over 10-15% concentration, taste for proper time (i put them for 15mins only)

point number 1 and 5 is the most critical

see pictures, i wish u can taste it,,, one of my best

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