|A Traditional Mozzarella|
I did two different recipes - a Traditional Mozzarella and a 30min Mozzarella.
The 30min version I had made before. Here's a tale of my woes and eventual success...
I like it because the ingredients are easy to obtain and it's an instant gratification (you get to eat it right away :) ).
This time when I made it I had a bit of an odd experience. A tiny bit of the milk curdled when I first added the citric acid.
And that tiny bit floated at the top the entire time, even after the curd had set (and sunk to the bottom of the pot) so I skimmed it off before heating and stretching the curd.
This curd also shattered a bit, but I was able to save it. Cuz I'm AWESOME like that ;)
The traditional mozzarella was quite time intensive and required an expensive piece of equipment... a digital pH meter! Which I bought by convincing myself that it would be used for cheese, canning and dry-cured sausage making :)
Unfortunately I either had too much rennet or over heated my milk (or both) and the curd was "squeaky".
It still heated and stretched beautifully and melted/stretched afterwards. I definitely want to make this one again with better milk.
Both cheese were eaten straight :)
Appearance: White and smooth
Nose (aroma): none
Overall Taste: Good. Nice salt. The traditional had a more acidic note to it's flavour.
Sweet to Salty: Pleasantly salty (from brine on traditional and kneading in salt on 30min)
Mild (mellow) to Robust to Pungent (stinky): Mellow
Mouth Feel: (gritty, sandy, chewy, greasy, gummy, etc.): Chewy to Squeaky
Happy Cheese Making!
Let me know how you used your mozza :)