Today I am making mozzarella. I am making pizza tomorrow so I am making the dough, the sauce, and the cheese. I made the Ricki Carroll 30 minute mozzarella a long time ago, what a joke. I also made the recipe out of the Tim Smith book one time, but it didn’t have much flavor to it. Today I am making a recipe called 2 Day Mozzarella that I got off of the Cheeseforum.org site a long time ago. I hope it works out.

Good luck on that, I have had little luck with mozza

I’ve gotta go along with you on that, Neil.  I’ve never been able to get a satisfactory Mozzerella either.

So far, me neither. I’m waiting for the ph to drop now. The instructions that I had for 2 day mozzarella left out a step, so I screwed it up. I got up this morning, the ph was high. Then I found where the person originally got the recipe and saw what step had been left out so I heated the whey back up and now the ph is dropping nicely.

Mozzarella has not been a good cheese for me. I have friends who make the 30 minute version and don’t understand that it is not cheese and it has no flavor.

I accept that mozzarella doesn’t have much flavor to begin with, but it does have flavor. I want to make a decent one.

I also haven’t gotten the traditional cheddar right yet either, but the stirred curd cheddar is good. I will keep working on it, too stubborn to give up.

In regards to mozza, I think it has to do with the use of Retail milk. It does not have the cohesion that raw milk has so it falls apart easy when cooked. The best result I had was when I placed the curds in a non stick pan and heated it that way and squished/folded it with a wooden spoon. The taste was real nice, so better taste then the store stuff is not an issue. The quick way with citric acid ive tried and u loose taste.

My mozzarella did not come out like I would have liked it. So far it has been a waste of time and effort. I don’t know if I will try it again or not.

U got a non stick pan?

I will try that if I decide that I need to work on it some more. I have several recipes all with different procedures. I won’t be attacking it any time soon. I am working on Swiss this week. I have one in the cave that I made from store milk and Friday I am going to get raw milk and make it again. Then I get to compare in a few months.

I too made RC’s 30 minute mozzerella. Fair enough, it’s not the best I’ve ever eaten, but it’s a long way better than MOST store-bought varieties and, I think, certainly a fair reward for the effort it requires.

I never tried it. Sometimes I have the factory-stuff on a pizza or in a salad and I can’t imagine me making that kind of rubbery stuff and calling it a cheese (lol). But I hope Tammy will succeed in making a good tasting one!