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Making Cheese at home/ Mozzarella

s
swisscheese Oct 12, 2009 08:12 PM

I find the Mozzarella here in Noth America has not very much flavor, compared to Europe.
Does anybody have experience with cheese making at home?

Also where can I get Citric Acid?

Thank you

  1. s
    smtucker Oct 12, 2009 08:28 PM

    Here is a wonderful site for cheesemaking. The link below is to the instructions for making mozzarella. The real trick is finding create milk.

    http://www.cheesemaking.com/store/pg/...

    Oh, and that same site sells wonderful ingredients including citric acid. [The frommage blanc culture is fabulous.]

    2 Replies
    1. re: smtucker
      s
      swisscheese Nov 9, 2009 07:31 PM

      Tx, do you have any idea what kind of Milk, available in stores, comes closest to Raw/ unprocessed milk ?

      1. re: smtucker
        geminigirl Dec 20, 2009 10:07 AM

        yes, just found this site reading Animal Vegetable Miracle...actually books on tape and it has made my ride to work so much more enjoyable! I am going to treat myself to a cheese making class one of these days:)

      2. CindyJ Oct 13, 2009 07:08 AM

        Have you seen this on CHOW? http://www.chow.com/stories/11312

        1. mnosyne Oct 13, 2009 10:01 AM

          Citric acid is often sold in the Kosher foods section of the market under the name Sour Salt.

          3 Replies
          1. re: mnosyne
            Zeldog Oct 13, 2009 08:44 PM

            Hard to find at supermarkets, but you might find citric acid at stores that carry lots of home canning supplies.

            1. re: Zeldog
              rosetown Dec 20, 2009 01:04 PM

              Citric acid is often found in wine kit stores.

              1. re: rosetown
                s
                swisscheese Dec 28, 2009 07:01 AM

                Thanks
                COOP has it

          2. c
            chuff Nov 10, 2009 06:37 AM

            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.

            1. s
              swisscheese Dec 20, 2009 09:54 AM

              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!

              1. maria lorraine Jan 3, 2010 12:17 AM

                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.

                http://chowhound.chow.com/topics/557305

                5 Replies
                1. re: maria lorraine
                  s
                  swisscheese Jan 7, 2010 05:05 PM

                  Interesting!
                  Where do I get lipase?

                  1. re: swisscheese
                    maria lorraine Jan 7, 2010 08:37 PM

                    Wherever you buy your culture. Calf lipase is the best.

                    1. re: swisscheese
                      honkman Jan 7, 2010 09:04 PM

                      This page is a good starting point to get stuff for cheesemaking (including lipase)

                      http://www.cheesemaking.com/cheesemak...

                    2. re: maria lorraine
                      d
                      dfvellone Feb 11, 2010 07:19 AM

                      The lipase make it taste more like which kind of mozzarella? Fresh Italian mozzarella, or the commercial mozzarella we find on our supermarket shelves?
                      I'm interested in knowing if lipase or any culture is used in Italian Mozzarella di bufala.

                      1. re: dfvellone
                        honkman Feb 11, 2010 08:52 AM

                        Fresh Italian

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