I happened to use this website as a guide for my first attempt at making mozzarella –
As far as I can tell, she is a guru among cheese making enthusiasts. My recipe included the following:
- 1/2 gallon of Clover milk (Vitamin D), past
- Citric acid dissolved in 1/8 cup of cool water
- Rennet dissolved in 1/8 cup of cool water
I followed this method –
Quite frankly, it didn’t work out at all. I never achieved a break and ended up straining most of the non formed curds to salvage what I could. The bummer of it is I followed this recipe verbatim.
So, after some thought this is where I think I could have gone wrong.
- Maybe I should have used distilled water
- More or less rennet or citric acid
- Different kind of milk
After doing some research, I found some forum discussions that most people had had similar experiences with this recipe as well as the ’30 minute mozzarella kit’. Turned out it was my milk.
Even though this is probably obvious to most, I didn’t realize the actual effect of milk and calcium loss through pasteurization. Thankfully, I stumbled on these gems:
I will attempt again tomorrow using a combination of the recipe/method from David Fankhauser, and Austin Homebrew.