Making Cheese at home/ Mozzarella
Adding lipase makes mozzarella taste more like mozzarella. The milk makes a huge difference as well -- the type of animal, raw milk vs. pasteurized, and the feed the animal eats. The quality of the culture and rennet also matter. But,. to me, lipase makes the big difference.
Big thank you to everybody!
I have done my first batch, not perfact looking but it tastes awesome!
I will try using cheese cloth, not a fine strainer next time. To much mess.
Also seemed my chees not so elastic, I was not able to pull fo a while, seemed to be more "cudie". Any idea why?
Also di my balls not look so super, but they taste great!
Depending on where you're located with a little research you might be able to find raw (unpasteurized) milk, which is far superior for cheese making. Raw milk is illegal to sell in most states for absurd reasons, but it is perfectly legal to own a personal dairy cow and consume that milk raw. Therefore the way many many people get around the ban is to form a co-op. You have to buy a share (usually not much money) and that makes you part owner of the cow or cows, and then your membership entitles you to x number of gallons over x period of time or whatever.
If you can't find a way to get raw milk locally just make sure that the milk you get is not ultra-pasteurized, which is terrible for cheese making.
Here is a wonderful site for cheesemaking. The link below is to the instructions for making mozzarella. The real trick is finding create milk.
Oh, and that same site sells wonderful ingredients including citric acid. [The frommage blanc culture is fabulous.]