Have tried 2 mozarella, 1 lb batches, using the recipe from Home Cheese Making.  Both have been unsatisfactory.  Both from different brands of milk, store bought stuff that I have used with other cheeses with good success.

The curds start forming prior to reaching the 100 105 F temp.  They are more solid than what the recipe states (like thick yogurt).

Have followed the microwave instructions to the letter, but the cheese will not stretch.  It just pulls apart.  Resulting cheese is more solid that I would consider for a Mozzarella to be?

Should I cut the amount of citric acid, or rennet?

Thanks much,

Duane

Just make sure u follow the recipe, I would thingk its the milk brand, I have also not been able to make Mozza, I end up with ricotta :(

hi,

I’ve had that probelm a few times.  I adjusted by not heating the milk quite as hot. (say 95).  next I ajdusted the time it rested (only 2-3 min) 5 minutes made the curd too dry.  then making sure it is hot enough in the microwave.  I had to heat longer as I have a lower power machine.  The brand of milk make a big difference too.  I found a source for raw and have had the best results with that!

take my advise and make mozz without using citric acid.

use slow process and let the starter do his job

I agree, citric acid is fine for starting out and being successfull, but after that go with the real thing.

Neil - 17 September 2008 03:12 PM

I agree, citric acid is fine for starting out and being successful, but after that go with the real thing.

citric acid is a time short cut for this process, but it is much much harder to end up with correct acidity for stretching, this is a more hard way to go

if u do not have pH tester , try starter only, and test a peice every 15 minute for stretching then work out ur cheese