Anyone made mozzarella before?

[Heather]

We're having trouble getting the curds to separate from the whey - anyone have any tips?

 

[Paphman910]

Does cheesecloth work?

Paphman910

 

[KyushuCalanthe]

Sorry Heather, yer whey over my head :wink:

 

[gonewild]

Leave them together and just have whey curdy mozzarella.

 

[KyushuCalanthe]

...oh, and don't ask Little Miss Muffet, because she ate her curds with her whey and then along came a spider...

 

[gonewild]

...oh, and don't ask Little Miss Muffet, because she ate her curds with her whey and then along came a spider...

I think you may have solved the age old mystery....
the spiders name was Mozzerella.

 

[Heather]

LOL. You guys crack me up! I've been thinking about that rhyme all afternoon.

We got it working. I guess the milk is the issue because it is so overly processed and heated and then sent to cold storage and stuff. Didn't look much like the photos in the guide we were following but turned out ok in the end! Actually made more than I thought it would.

 

[Heather]

Oh, and we should have used cheese cloth, we used one of my floursack towels and ended up ruining it. Messy process for sure.

 

[gonewild]

Let us know if you need any other help.

 

[swamprad]

I have read that you can use milk from the store for making cheese, just make sure it is not ultra high temperature treated, i.e. UHT.

 

[Paph_LdyMacBeth]

This is the best post ever!

 

[Heather]

Well, it's a little salty and mushy. We're going to give it a bit of time to mellow. Or something.

 

[Darin]

It is well worth the extra cost to buy the organic grass fed milk for making cheese... Even better if you can find an amish farm nearby that hasn't been raided by the feds, get a bit of the pure unpasteurized stuff from them. It tastes SOOOOOO much better.

 

[Heather]

Yeah, we also used junket for the rennet and are now reading that fresh may be better.

 

[Yoyo_Jo]

Interesting. We have these places up here called grocery stores where you can actually go and buy mozzarella cheese...

 

[Sirius]

Interesting. We have these places up here called grocery stores where you can actually go and buy mozzarella cheese...

:rollhappy:

Dang elitist Canadians! Always waving your fancy stores and your advanced healthcare system in our faces.

 

[luvsorchids]

Funny that this thread came up. I just took a class on making soft cheeses and we made mozzarella in class. I have had more fun making homemade ricotta, mascarpone, and am currently working on some chevre. The most common reason for the curd not forming well is the milk. It is best to get the best quality you can, and as mentioned, ultra-pasturized does not work well. For the class we used raw milk (can be difficult to get) and it made the most amazing mozzarella I have ever tasted :drool:.

Susan

 

[Heather]

Cool, I told my husband and he was looking around and found a place online that does classes also, $50 pp, 3 cheese in 4 hours. I think we're considering doing it!

I think it was definitely our milk and our use of junket which I guess is not advised. It was a fun experiment though and hopefully may lead us to learning how to do it right!