Most of the Mozzarella recipes use a thermophylic culture. Why? The temp only goes up to 100-105, so it seems that a mesophylic culture would be more appropriate and start producing acid faster.

The purpose of a starter culture is to do more than acidify the milk.  It is the flavor producer as well. 

Good question SCQ:  and its nice to have you aboard.

105, ? actual it goes whay higher 85c

Neil, don’t you mean “whey” higher?

LOL, yes, im just a bad speller

Wheyt a minute. You guys are messing with the new guy.

Lots of people I’ve talked with fail with Mozarella recipes. I suspect that their pH has not dropped low enough to produce a stretchable curd. That’s why I thought a meso culture would acidify faster - and be more predictable. FYI - I’m using fresh milk right out of a Jersey cow, and my Moz has never failed. Since the 30 Minute recipes use Citric Acid instead of a culture, and since Mozarella is not aged, I didn’t think the type of culture would affect taste much.

Thanks Rich, glad to be here. I’ve only been making cheese for about 2 months, but MAN you guys are light years ahead of me. So far have made Mozarella, Whey Ricotta, Feta, Provalone, Edam, a smoked Gouda, a Farmouse Cheddar, a Colby, and a traditional Swiss. Last weekend I made a traditional Cheddar - by far the most complicated and time consuming. All of my batches are 2 gallons. I get to crack my first hard cheese this weekend, a Farmhouse Cheddar. Everything looks fantastic but I have no idea how they’re going to taste.

u r right but

mozz faces the stretching heat with is 60c - 65c

and this will kill meso, but thermo will survive, and will stay to produce the flavors

i have made many with both kind of cultures always successfully

Ahhh… I hadn’t thought about the stretching temp. Makes sense now thanks,

welcome,

but again, i made very successful moz by meso , search my old topic