Mozzarella problems
Ive tried to make mozzarella a couple of times now and have had the same problem. I heat the milk to 90 then add citric acid and stir gently. The milk then curdles and when I add the rennet the curds do not come together and I am left with loads of small clumps of curds. All the recipes and you tube videos I have read/watched show a nice smooth curd that is the cut.
Any thoughts on what I am doing wrong?
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Why is my mozzarella curdling?
When making mozzarella and you ended up with rice-like curds that won't knit together, this is often caused by improper temperatures during the milk heating process, heating the milk to quickly (from refrigerator temperature to 88\xb0F should take at least 12 minutes), the use of ultra pasteurized milk, or your curds ...Why is my mozzarella not stretchy?
My mozzarella cheese won't stretch! Jerri's answer Acidity is the key for the stretch in mozzarella. Not enough or too much acid will result in hard curd floating or disintegrating in the water. The pH of your slab needs to be between 5.0 and 5.2 for it to stretch well when kneaded in hot water.Why does my mozzarella crumbly?
High acidity, i.e. low PH, will result in a cheese that crumbles. Low acidity, i.e. higher pH, will result in a cheese that stretches and melts well. Heating the milk and adding food grade citric acid to the milk help reduce the pH level to between 5.2 - 5.4, which is what you want when making mozzarella cheese.Homemade cheese troubleshooting. Why aren’t my curds setting? Why aren’t I getting curds?
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