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Mozzarella Questions


How do I store my mozzarella?
Why is my mozzarella hard?
Why am I not achieving a stretchy curd?
Can I use homogenised milk to make mozzarella?
Should I use Calcium Chloride in Mozzarella, I have heard I shouldn't?
 
How do I store my mozzarella?
To stop your mozzarella from going slimy, you can put it in 500 ml of whey and a 1/4 tsp of citric acid. You can also store it in the freezer or in a airtight container in the fridge.
 
Why is my mozzarella hard?
This can happen when the mozzarella is stretched too much. Try and stretch your mozzarella as little as possible and then form into a ball.
 
Why am I not achieving a stretchy curd?
After you have cut the curd and are heating the curd back up to 42 degrees celsius (100 degrees fahrenheit), what you want to achieve is a springy curd. Make sure the heat is very low and if by the time it gets to 42 degrees celsius (100 degrees fahrenheit) the curds are still very soft and look like they will disintegrate take off the heat until the curds are springy to touch and look a little shiny. They will not hold the shape of a cube, they will almost form one mass in the pot.
 
Can I use homogenised milk to make mozzarella?

Yes you will need to use Unhomogenised milk to make mozzarella. The fresher the milk the better. 

Should I use Calcium Chloride in Mozzarella, I have heard I shouldn't?

Our recipes state that you should use calcium chloride when making mozzarella. This is because we don’t know the quality of the milk you are using. Calcium chloride helps when using a milk of low quality, however it can make stretching a little more difficult.
 
If you are confident that your milk is of high quality, then you can leave out the calcium chloride for a better stretching process.
 
Homogenised milk with the addition of calcium chloride will still not work. Unhomogenised milk must be used.



 

 
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