air621
New Member
- Joined
- Apr 22, 2021
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Hi there, happy to have found this place.
I made my first batch of mozzarella today. I used 3% homogenized milk, that's what seems the best for regular storebought milk up here in Toronto, Canada. I used the Fermentaholics cheesemaking kit and followed the instructions to a T. I know there are many factors that make cheese come together and work so if you need more info to get an idea, let me know.
The curd came together and there were no issues until the end when I added the balls back to the 185º whey bath to get it stretchy. After probably a half-hour of attempts, it wasn't getting stretchy at all. So, I just finished the mozzarella and put it in the fridge. I tried a sample ball and while it's firm, it's a bit squeaky and seems more like firm ricotta. I want it for Neapolitan pizza but it doesn't seem like it's going to melt easily. Does anyone have an idea where I went wrong?
I made my first batch of mozzarella today. I used 3% homogenized milk, that's what seems the best for regular storebought milk up here in Toronto, Canada. I used the Fermentaholics cheesemaking kit and followed the instructions to a T. I know there are many factors that make cheese come together and work so if you need more info to get an idea, let me know.
The curd came together and there were no issues until the end when I added the balls back to the 185º whey bath to get it stretchy. After probably a half-hour of attempts, it wasn't getting stretchy at all. So, I just finished the mozzarella and put it in the fridge. I tried a sample ball and while it's firm, it's a bit squeaky and seems more like firm ricotta. I want it for Neapolitan pizza but it doesn't seem like it's going to melt easily. Does anyone have an idea where I went wrong?