| T O P I C R E V I E W |
| Brew Crew |
Posted - Sep 01 2010 : 4:38:59 PM
So I tried a batch of mozzarella and it actually came together beautifully, became stretchy and elastic and looked great. I was so excited to taste it, but my first bite triggered my gag reflex. :( It was so awful. The texture was perfect, but it just tasted like warm milk (not in a good way). What happened?!?!
"The ideal equestrian has the courage of a lion, the patience of a saint, and the hands of a woman."
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| 9 L A T E S T R E P L I E S (Newest First) |
| windypines |
Posted - Sep 04 2010 : 07:28:41 AM
You can always sprinkle some salt on your shredded moz. It will soak up salt even after it is done being made. For flavor you got to add salt.
Michele |
| Libbie |
Posted - Sep 03 2010 : 09:20:02 AM
Hi, Molly! I would maybe "up" the salt, like you said, and then, if you want to go for it, there's an enzyme called "lipase" that's available from cheesemaking supply places that really assists in developing the flavor of mozzarella. Also - y'all - thanks for mentioning that hard water makes a difference - we have water so hard that you can practically cut it. I'll be sure to use distilled water for my cheesemaking from now on, too!
XOXO, Libbie
"Farmgirl Sister #10," and proud of it!!! |
| sherrye |
Posted - Sep 03 2010 : 08:05:43 AM
hi molly, i make cow cheese. i always use distilled water for my milk products. the things in the water DO have an effect on the product. papa worked in a cheese factory for a few years a long time ago.lol hope this helps happy days sherrye
the learn as we go silk purse farm
farm girl #1014
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| Brew Crew |
Posted - Sep 02 2010 : 12:30:38 PM
Thanks for the advice, ladies. I think the problem was my impatience! My husband sampled it this morning (after it sat in the fridge all night) and he pronounced it delicious. He's not one to lie to make me feel good, so I tried a taste again and it was a thousand times better! Although I do think I will up the salt. :P
"The ideal equestrian has the courage of a lion, the patience of a saint, and the hands of a woman."
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| kristin sherrill |
Posted - Sep 02 2010 : 06:59:32 AM
Me too, Candy. That's too much milk to waste right now. I am only getting 3/4 of a gallon a day. And chevre is easier.
Kris
Happiness is simple. |
| Candy C. |
Posted - Sep 01 2010 : 9:45:44 PM
Molly,
Mine has always tasted okay but the texture has always been rubbery. I gave up on mozzerrella and stick with the chevre and the Queso Blanco!
Candy C.
Farmgirl Sister #977
Go confidently in the direction of your dreams. |
| Mamarude |
Posted - Sep 01 2010 : 7:27:50 PM
Do you have hard water? The one batch I made of mozzarella was a disaster too, and our raw milk is too expensive to waste another gallon on a mess! Things I've been told by cheesemakers since, (but still don't plan to try again...) Hard water affects the cheese, and don't use the rennet you can buy in the natural food stores, it has to be the kind you order from a cheesemaker to get good results.
Anna |
| kristin sherrill |
Posted - Sep 01 2010 : 6:19:48 PM
Molly, it sounds like it might need more salt maybe? I have a hard time getting mine soft. It tastes good but it's rather hard. And that's alot of milk too. What recipe did you use? And have you made it before and it turned out good?
Kris
Happiness is simple. |
| karla |
Posted - Sep 01 2010 : 6:11:06 PM
How sad! I can't help-I haven't made any yet. Did you need salt? Does it have to age at all? Will have to get my book out & look!
Philippians 4:13 I can do all things through Christ who strengthens me.
http://rua2j-grammysheirlooms.blogspot.com/ |
