Our First Mozzarella…
Posted: 19 July 2010 10:48 PM   [ Ignore ]
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...was as you might suspect, a failure!

My wife and I are not exactly sure what went wrong but during the process of placing the curds in salt water heated to 108 degrees, the curds did not begin melting to form a mold-able mozzarella and stayed in the form of curds.

Any ideas as to what might have happened? We’re suspecting too much rennet. :(

Edit: Even heating the mozzarella (after cooled) in a toaster oven on some burritos, it didn’t melt!)

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- Flip & Tiffy

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Posted: 20 July 2010 03:12 AM   [ Ignore ]   [ # 1 ]
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I personally don’t make Mozarella; but it sounds like you didn’t heat it enough, unless the 108 was a misprint.  Check your recipe again; its likely to be 180.

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Rich

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Posted: 20 July 2010 05:54 AM   [ Ignore ]   [ # 2 ]
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From Rikki’s on line recipe:

Using a heat proof bowl microwave on High for 1 min. pour off the whey.
 
Knead and reheat for 30sec, repeat if needed until the curd is 135F, almost too hot to handle.

Hope that helps.  Visit:  New England Cheese making Supply for more information with pix.

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Kim   cool smile

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Posted: 20 July 2010 08:34 AM   [ Ignore ]   [ # 3 ]
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Thanks all! I’ll have to double check my recipe like Green suggested. Thanks 9mmruger, I’ll check out that website as well!

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Posted: 20 July 2010 09:13 AM   [ Ignore ]   [ # 4 ]
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I used a non stick pan ( dont use microwaves) for the drained curds and kneaded with a spatula in the pan. I have had no luck other wise :(

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The Cheese Hole

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Posted: 20 July 2010 10:07 AM   [ Ignore ]   [ # 5 ]
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Neil, I’ve actually seen some of your directions on your Cheese Hole website for Mozz. We’ll be trying again tonight and if all else fails I will move to a non-stick pan

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Posted: 20 July 2010 03:03 PM   [ Ignore ]   [ # 6 ]
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LOL, if it works dont knock it wink
Good luck and have fun !

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