I created my third batch of mozarella today, being a newbie cheesemaker and all.

I think that my hubby got some ultra-pasteurized milk at the store. We’ve discovered that it doesn’t always tell this evil information on the label.

Anyway, it looked great right up to the curding part. Then, it didn’t curd. It looked more like cottage cheese. This irritated me no end and I decided to “fix” it.

So, I broke out the butter cloth and lined a strainer with it. Sat that in my huge pasta pan strainer and poured the cheese curd and whey into it. Then, I pulled up the sides and began gently squeezing it until the whey was pressed out. I let it sit for about another 10 minutes, and squeezed it some more. Then, I put it in a microwave bowl and heated it to temperature. I turned it out on a wooden cutting board, added the salt and began folding it and pulling it.

Imagine my surprise when it turned into beautiful, rich textured cheese that tastes great!

Carol

Hi Carol and welcome to the forum!
I think you will find that cheese making can quickly become an addiction but also one that provides some really satisfying results. Of all of the hobbies that I have, I think I get the most enjoyment out of making cheese (at least it ranks right up there with racquetball).
As for your mozzerella, I take it you used the 30 minute method that uses citric acid?
If so, don’t worry about the failure of the curd to set.
Most of the times that I’ve used this recipe, I either get this grainy looking mass which floats in the pan or at the very best a very weak curd. I honestly don’t even bother with squeezing the whey out. I just strain it through cheesecloth and then start heating the curd in the microwave.
Did you find out that a pair of sanitized, thick rubber gloves are a necessity when stretching the cheese? For the first year I tried doing it bare handed and just suffered through it. Once night while I was complaining about the heat my wife said “Why don’t you wear rubber gloves?” Well duh!
Anyway, congrats on your Mozzerella! I’m sure you had a blast making it and like I said, the rewards are well worth the effort.

Dave

I don’t have rubber gloves. I have used medical exam gloves (something about having been on ambulances a long time) and they helped. Today, I started folding the cheese with a wooden spoon and then braved the heat and did the rest bare handed. The rubber gloves are most certainly on the shopping list, though. That stuff is HOT!

Yes, I did use the citric acid method. Cool, knowing that it happens with that method. I don’t know any other method, as I have just started into the great world of cheesemaking.

Gotta run. My son came over and I am going to be doing a mozarella demonstration for him in a few minutes. Since he’s providing the milk, he gets to take the results home with him.

Carol

And the fourth batch is done and came out beautifully! My daughter-in-law is stunned and wants to start making her own cheese. This could rapidly become a family tradition.

Now I love mozzerella; but for some reason I’ve always been reluctant to try making it.  You guys keep talking and I’m going to have to take the plunge.

Go for it. It’s fun. It’s easy and it’s tasty.

Personally, I cut the salt back substantially. About a teaspoon to a single batch. I would like it saltier, but the Great Doctor Of Evilness doesn’t approve.

Carol

Welcome CZPhoenix !!
great to hear u were able to recover the batch.

Thanks, everyone!

My son came over and told me that the batch of moz that I made for them didn’t last the ride home. (They live 15 minutes from me.) Seems that it just needed to be eaten and they were obliged to help.

Carol

Carol…..LOL

I have to say that I’ve been there before. The first few batches of Mozz. I made disappeared the exact same way since my entire family loves the stuff.
Personally I haven’t made a batch in quite some time although it is requested quite often.
One tip for anyone that likes the taste of “store bought” mozzarella….
If you use a basic Romano recipe and choose not to age it, it does taste exactly like the store bought and even has somewhat the same texture.
If you decide to do this, eliminate the lipase that is called for in most Romano recipes and age for maybe two to three weeks. The taste is pretty much perfect and as I said, the texture is also pretty much right on. It has now become a family favorite and this makes me happy. For some reason, I’ve become obsessed with only pressed cheeses. I’m even struggling this year to produce my first Stilton since I don’t get to drag out my press for it.
Anyway, my oldest daughter has been yelling for a Provolone and my cousin reminded me how much he likes the Stilton so I guess I need to get away from my current Cheddar habit.
The good news is that there is a LOT of winter left so I’ll find time for them all, eventually.
The good thing about mozzarella is that it can be eaten the same day as made. I’m really happy to hear that you are enjoying your adventures in cheese making and hopefully you’ll continue to post your experiences.
Have a great week.

Dave

Oh, and Carol…..
Do yourself a favor and buy the rubber gloves. You cannot believe how much easier it makes the process.

Dave

Dave,

Pay day is Tuesday. Among the entire list of other things, I am getting some real rubber gloves. I am tired of cooking my hands in the process of making the cheese. I thought that the medical exam gloves would work, as I am used to them and can even thread a needle with them on, but they aren’t quite heavy enough.

I am seriously thinking about ordering the hard cheese kit, probably in January or February, depending on what the budget decides. I want to make some Monterey Jack as that is among my favorites. I love cheddars and one of the big reasons that I want to make my own is that I don’t like dyed cheeses. The yellows and oranges tend to trigger cluster migraines in my hubby and that’s horrible. However, we have discovered that white cheeses don’t bother him nearly as much.

I started out with a very basic cottage cheese that I saw on TV. When that disappeared to rave reviews, I got braver and braver. Then, I fell in love with the process.
I used to make soaps and the magic is the same in making cheese.

Carol

Carol,

I’ll go along with the “magic” description of cheese making.  I got hooked the first time I tried a batch of soft cheese.  And Dave, we’re going to have to do what we can to make you a year-round cheese maker.

LOL, Rich….
Every year I decide that I’m going to make cheese year round, when I start out the season. I just have so much fun doing this that I can hardly wait for the weekends to roll around.
I just have this little problem that when the days begin to get longer and the sunshine returns I want to do so many other things that I just can’t find the time for cheese making.
Besides, when I make cheese I also EAT cheese so I need that summer time to get off some extra pounds. All in all it works out pretty well for me.

Dave

I agree with the “other things” during the warmer weather.  But if one would just get up around 4 AM, one would find he has time for lots of things.  Of course, when one does so, one tends to crash around 8 or 9 PM.