Mozzarella Failure

Melissa · #1 08/21/12, 06:04 PM

I tried to make 30 minute mozzarella today and did not get far. I never got the curd to set at all. Any tips or ideas?

Used this procedure: http://www.cheesemaking.com/howtomak...llacheese.html

scooter · #2 08/21/12, 07:10 PM

I've only made mozzarella once and I used the same procedure as you did. I had ordered the cheesemaking book and rennet through New England Cheesemaking site.

I made it with the grandchildren and it turned out fine. Maybe someone more experienced could advise you better than me.

Alice In TX/MO · #3 08/21/12, 07:18 PM

What kind of milk? What kind of rennet?

gunsmithgirl · #4 08/21/12, 10:05 PM

I checked my mozzarella recipe, and it calls for heating to 104-106 degrees. I also use apple cider vinegar or lemon juice instead of powdered citric acid.I also add 1/2 teaspoon liquid rennet or 1/4 crushed tablet to a gallon of milk,which is a little more than that recipe calls for. The rest of the instructions in your recipe are pretty much the same, those are the only differences I could find.

gone-a-milkin · #5 08/21/12, 10:13 PM

I would suspect that your rennet isnt very fresh. Did you try adding a bit more?

mom in oklahoma · #6 08/21/12, 10:35 PM

My husband LOVES to make cheese, what I have found in buying milk was the braums milk makes better cheese, not sure why. I bought some highiland milk cause I was running short of time, is was very different, did not set up as fast,and I think he said he had to use extra rennet.

kimmom2five · #7 08/22/12, 07:35 AM

I haven't made mozzarella yet but I have the kit and have read all the directions. The one thing that I remember reading about the cheese not working is if you used ultra pasteurized milk, which might not be printed on the carton. It's one of the things I worry about and stops me from trying.

Melissa · #8 08/22/12, 09:13 PM

Raw cow's milk, just ordered the rennet (liquid rennet) and the citric acid from New England Cheesemaking Supply. It arrived last Saturday and I attempted this on Tuesday.

gone-a-milkin · #9 08/22/12, 09:17 PM

Melissa, I have made that recipe successfully times untold w/ raw cows milk and the liquid rennet.

Hmm. You never got the curd to set at all?

Melissa · #10 08/22/12, 09:24 PM

It barely thickened, nothing that you could cut with a knife. I made a batch of hard cheese with the same bottle of rennet on Monday and it worked fine.

Alice In TX/MO · #11 08/22/12, 09:27 PM

I've recently discovered that the temperature of the milk is more important than I realized. I had a couple of failures on hard cheeses when I didn't follow the instructions meticulously.

CarolT · #12 08/22/12, 09:28 PM

Your cow cheated you this time?

Sorry, couldn't resist.

Sure your temps were right?

gone-a-milkin · #13 08/22/12, 09:32 PM

Okay, then it isnt your rennet's fault.

What did you do with that pan of milk?

You should just try it again. Its okay to leave the milk sit for several hours waiting for a clean break too.

When I first started doing it, I used to hover over the pot watching for it to set up. Sometimes it takes longer.
Be sure the acid and rennet are mixed in, but then dont keep stirring it.

Just wander off and check back later.

mom in oklahoma · #14 08/22/12, 09:47 PM

could you try to remake the cheese with the same milk? I know that my hubby watches the temp like a hawk, and then it has to sit a certain temp for x number of minutes. Time doesn't seem to matter as much as temp.

Melissa · #15 08/22/12, 10:42 PM

The recipe says to add the citric acid mixed in a small amount of water to the pan, then add the cold milk. Then heat it to 90 degrees. Do I stir while heating? It was not clear on this point.

KrisD · #16 08/23/12, 12:07 AM

Are you usuing dechlorinated water? Chlorine will ruin the curd. As will iodine in me salt.

KrisD · #17 08/23/12, 12:08 AM

Yes stir gently while heating so it heats evenly.

cindy-e · #18 08/23/12, 10:02 AM

Quote:

Originally Posted by Melissa

Raw cow's milk, just ordered the rennet (liquid rennet) and the citric acid from New England Cheesemaking Supply. It arrived last Saturday and I attempted this on Tuesday.

I have never used the liquid rennet. Used the tablets. Never had any trouble. Trial and error. You'll get it. I do remember having to put in a little more citric acid than it said. IDK why. It worked. tasted fine.

Maverick_mg · #19 08/23/12, 10:41 AM

I got to make mozzarella the other day. This is the recipe we used.
We heated cooled milk to between 88-90 degrees then while stirring the whole time added our white vinegar, (I might add that this needs to be done slowly and mixed well) you can use the citric acid but your ph should be around 5.5. Keep adding your vinegar til the ph of the milk drops to about 5.4-5.5.
Add your rennet and only stir for a few seconds. If you stir to much you'll fracture your curd into little pieces. It should set in about 5 min. Look for a clean break. Let set another 5 minutes then cut curd. Rest curd 10 min then stir curd for about 10 min then rest it.
Drain whey and pile curds into mats the cut into strips and place a workable amount in water about 160 degrees. Begin to work into ball by pulling out from the center and folding under. The cheese is hot enough when it starts to get shiny while pulling. When you have it the way you want it, put it in icy water to set up. Brine for 30 minutes, vacuum pack and allow salt to diffuse for 2-3 days. You can eat it right away if want brined or un-brined. It depends on how you like it.

Melissa · #20 08/23/12, 10:55 AM

I use filtered water. I have used tablets, but read that the liquid might be better so I was trying it out. I am happy with the set of the hard cheese.

When using white vinegar how much do you use to a gallon of milk?