The first time I made mozzarella something obviously went wrong, so let’s try again! First I had to find out what I did wrong because I believe that I followed the recipe pretty good.
Since the first steps in the making of this cheese are not very special I already came to the conclusion that the problem was in the stretching part. When I was making the first cheese I realized that the water that I used was not hot enough and I had to heat it up. All this time the curds were in the (not too) hot water which turned very white.
So I looked for some tips on the web. I found this video which was very helpful. (Apart from the fact that it is from Fahrenheit country) It taught me that the water should be really hot and that you should place the curds in it for only a short time. It also shows very well how to knead and form the cheeses. This part is described very poorly in the books that I have.
The lady in the video has made some changes compared to the recipe that I used. Therefore I would like to rewrite that recipe with her method.
Since I use raw milk I did not add the Calcium Chloride but with the above recipe I managed to make good mozzarella cheese. Learning all the time!
Here is the difference between a short dip and a long bath! The yellow ball from last time tasted nice but it was definitely NOT mozzarella!
Need I say more?
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