Hello from California

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    I’ve made mozzarella cheese about six times so far. Each batch has turned out differently. The batch before last turned a weird shade of yellow inside. When cold, the texture was hard and rubbery. It melted perfectly though. The color on the last batch was beautiful but still a little rubbery when cooled.
    For both of these batches, I used local, raw milk from a different source than before. In the first case, I put the finished cheese in an ice bath to cool. It didn’t hold the ball shape at all. The last batch just cooled in a bowl on the counter. It didn’t hold its ball shape either. In both of these cheeses, I kneaded in cheese salt at the end.

    Any suggestions?

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