Mozzarella

[euge]

I've been using the calcium chloride granules intended for brewing from the LHBS. Not sure if it has been in too strong of a concentration but the cheese has been great!

[mtnrockhopper]

I've been using the calcium chloride granules intended for brewing from the LHBS. Not sure if it has been in too strong of a concentration but the cheese has been great!

How much are you using? My kit came with bottled calcium chloride in solution, but doesn't say what the concentration is.

[euge]

I've been using the calcium chloride granules intended for brewing from the LHBS. Not sure if it has been in too strong of a concentration but the cheese has been great!

How much are you using? My kit came with bottled calcium chloride in solution, but doesn't say what the concentration is.

Just what the recipe calls for- maybe half a teaspoon. I'm sure it is too much but not sure if that matters.

[mtnrockhopper]

Tried again tonight, but with milk from a different source - a more local dairy (a big local dairy though). Complete disaster! Sounds exactly what happens with ultra-pasteurized milk (it was not marked ultra). We have some nice ricotta though.

[Delo]

I've been wanting to make fresh mozzarella for a long time.  It must have been great if you are already making it again. Did you also make ricotta from the leftover whey the first time?  I could see myself making this a lot. When do you add the Lipitor?

[mtnrockhopper]

I've been wanting to make fresh mozzarella for a long time.  It must have been great if you are already making it again. Did you also make ricotta from the leftover whey the first time?  I could see myself making this a lot. When do you add the Lipitor?

It was very good, but mostly I just like making things myself.  The comment about ricotta was because of over-pasteurized milk. You can use pasteurized milk, but some companies are heating milk higher than minimal pasteurization temperatures to get longer shelf lives. The closer it gets to ultra-pasteurization, the more caesin (the protein that forms curds) is destroyed. That's what happened to me and I wound up with curdled milk. I strained it in a mesh bag to get something similar to ricotta. It's good, but it's not mozzarella.
 
Lipitor? That's a cholesterol drug. You mean rennet I think.  The recipe and process were very similar to this.
 
http://www.cheesemaking.com/howtomakemozzarellacheese.html

[Delo]

No the lipitor joke was serious. I would seriously need to start taking it if I start making cheese. Cheese is one of my weeknesses. My humor doesnt come out too well in text. Maybe i needed this guy

The ricotta cheese question was separate. I've read where people make mozzarella and then take the left over whey that is strained and make ricotta.

[mtnrockhopper]

Maybe i needed this guy

Got it. My bad. That would have helped. I understand the concept though. If it's anything like brewing, cheesemaking will just encourage me to buy more great cheese too.
 

The ricotta cheese question was separate. I've read where people make mozzarella and then take the left over whey that is strained and make ricotta.

The whey is pretty much water with some dissolved sugars. I'm not sure how you'd get ricotta out of it since the proteins and fats are pretty much removed - unless the curd forms badly leaving a lot of that in the whey.

[Delo]

The whey is pretty much water with some dissolved sugars. I'm not sure how you'd get ricotta out of it since the proteins and fats are pretty much removed - unless the curd forms badly leaving a lot of that in the whey.

Thats what I was wondering. How much ricotta can you get after making mozzarella. When I finally get around to making it I might try to do both.  I like making things myself too and making both would be great.

[euge]

Is anyone checking the pH of the curds when making mozzarella? According to my book the curds won't knit or stretch properly if the correct pH range hasn't been reached.

[morticaixavier]

The whey is pretty much water with some dissolved sugars. I'm not sure how you'd get ricotta out of it since the proteins and fats are pretty much removed - unless the curd forms badly leaving a lot of that in the whey.

Thats what I was wondering. How much ricotta can you get after making mozzarella. When I finally get around to making it I might try to do both.  I like making things myself too and making both would be great.

ricotta was/is traditionally made with the whey left over from mozzerella making. you have to re-acidify it and wait a while. the yield is low but your just going to toss the whey anyway go for it. I wonder on a home scale if you would get enough to even bother though.

You can save the whey and use it in bread, or stew/soup for an added nutritional boost.

[weithman5]

No the lipitor joke was serious. I would seriously need to start taking it if I start making cheese. Cheese is one of my weeknesses. My humor doesnt come out too well in text. Maybe i needed this guy

The ricotta cheese question was separate. I've read where people make mozzarella and then take the left over whey that is strained and make ricotta.

my grandmother used to make her own mozzerlla and parmasean absolutely loved it.my mother has told me several times how and i never quite get around to it. 

here in my office i melt cheese in the microwave and people look at me like i am insane.  i get all the health crap from everyone. i have explained many times it is not bad for you, the food type is not the problem just the weight.  so make adjustments and you can stay off the lipitor hopefully.  Denny,  cheese and beer, what else do you need

[1vertical]

Goat cheese would be cool. I know there are a few goat farms around here, I'll have to look into it. I work for the Dept. of Agriculture so somebody at work must know.

I saw Farmageddon....gulp....