Anyone who knows me, knows that the bane of my existence in the cheese world is Mozzarella. I can teach people to make a successful batch of quick mozzarella 99% of the time. But when I am trying to make it for myself it is a hot mess. I have more failures than successes. I figured it was time to try a cultured version, maybe then I would have some better luck.
After lots of research and going though my cheese making books, I settled on a Traditional Mozzarella formula from Gianclis Caldwell’s (2012) Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers, White River Junction Vt, Chelsea Green Publishing, with a few changes based on the type of rennet I was using.
I have to admit that making this cheese was a bit of a challenge. There were a few steps that seemed “out of place” or went against my instincts. One example was that you were to allow the curds to settle under the whey for for up to 60 minutes to allow for the acidity to build up. I have always heated and stirred for this. I was pleased with the results. I did not get a chance to have someone take pictures of the heating and stretching portion of the making of the cheese, but it was hot and I had to wear gloves for the first time.
There was great flavour, even for using pasteurized milk, but would it melt?
I was so happy with this result. I even froze some for pizza “down the road” now it was time to kick that Monkey off my back and out of my head. I no longer have Mozzarella Madness.