Hmm, I accidentally made mozzarella today. I was trying to make ricotta. I usually add the vinegar to the milk right after I've turned on the heat. Then when it's hot if the proteins don't coagulate I add a little more vinegar. This time, I got the milk hot first. Then added vinegar until the proteins coagulated. When I strained the whey the resulting curd was in much larger pieces then normal. When I was going to remove the cheese from the dish towel, it was kinda stretchy and sticky. So I worked it in my hands for a few minutes and it stretched just like mozzarella. It tasted like unsalted mozz too. It's in the fridge in brine now.
This was 1/2 gallon of skim milk and 3/4 gallon of 1% milk. Usually I make cheese with whole milk.
That really screws with my understanding of the process for making mozzarella. I think next time I'll use skim milk and just add citric acid solution to the hot milk, and see what happens.
This was 1/2 gallon of skim milk and 3/4 gallon of 1% milk. Usually I make cheese with whole milk.
That really screws with my understanding of the process for making mozzarella. I think next time I'll use skim milk and just add citric acid solution to the hot milk, and see what happens.