The goal was mozzarella but some details decided otherwise.
I don’t know why, but so far I have not made mozzarella. Maybe it is because you can buy it for extremely little money and I don’t think it is a very special cheese. As a matter of fact; the cheap mozzarella’s have no taste at all. It seems like a complete waste of good milk.
Secondly, it requires gloves to protect your hands from the high temperature. Since my house is filled with all kinds of stuff for making cheese, wine and beer I could not be bothered with buying more.
But because I like to try to make all kind of cheeses I could not skip mozzarella because the way it is made is completely different from all other cheeses I tried before.
Ok. I'll burn my hands a little.
Here is the recipe that I used in my own words:
Ok. That is the way you should do it. But I ended up with absolutely no mozzarella. It was actually much better than any mozzarella I ever ate.
It ended up with the texture of a rubber ball. The colour was more yellow than white. The rind was firm like plastic but very thin and tasty. (Perhaps the cheese can even be kept for a few weeks.)
The taste was a bit sweet, a little nutty, milky and fresh. Very well balanced.
I tried to warm it to see if it can be used on a pizza and it melted very nicely.
Well, I did not make mozzarella. Now the question is of course; What happened?
There are some things that I did not do according to the recipe:
These are the changes that I was aware of but I don’t think that they make a lot of difference.
I think that the greatest influence was the stretching.
I divided the curds in 3 pieces and when I wanted to stretch them they would only stretch for about 20 cm and then they broke. I waited for a while but it did not change a lot.
I decided to heat the curds some more and then they would stretch a lot better. Even better than chewing gum.
I believe that I tried to stretch them too much or often and that is why it became rubbery. But next time I am doing that again because the cheese was fantastic!
In the mean time I have learned what I did wrong. If you want to make a proper mozzarella look here.
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