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Mozzarella - Taste

jounipesonen Dec 26, 2012 01:48 AM

Made mozzarella using this recipe:


Everything worked fine - used a 1% low fat milk, commercial rennet and citric acid

BUT - there was really no taste - texture was creamy and ok - maybe missed a bit of the 'rubbery' texture from commercial mozzarella - but that is not the issue and maybe I really don't 'miss' that

But the big thing was that there was just a bland taste

I've had mozzarella all over the place - including small home made batches from Italian mom-and-pop 'delis' (in Italy) - and thought with own home made would get the real thing.

The milk was fresh good-tasting A-1 milk.

Wondering -- ??

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  1. Becca Porter RE: jounipesonen Dec 26, 2012 09:16 AM

    This recipe is missing salt. Not all recipes include it. You can either massage it in during shaping, or soak the hot cheese in salted whey.

    3 Replies
    1. re: Becca Porter
      escondido123 RE: Becca Porter Dec 26, 2012 01:30 PM

      The recipe lists 1-2 tsps salt, but that may not be enough. I must admit I made my own ricotta last month and didn't find it to have as much flavor as the best that I've bought. (Though it did get better once chilled since it then lost that warm milk taste that is not one of my favorites.)

      1. re: Becca Porter
        jounipesonen RE: Becca Porter Dec 26, 2012 01:43 PM

        There is the 1-2 tsp salt in recipe. Used 1 tsp - do wonder if salt is the only factor to 'taste'

        1. re: jounipesonen
          Becca Porter RE: jounipesonen Dec 26, 2012 01:59 PM

          You can also add lipase for a deeper taste.

      2. chefj RE: jounipesonen Dec 26, 2012 02:40 PM

        Where the Mozzarellas you ate in Italy Cow's or Buffalo's Milk.
        There is a big difference in the taste. Also the breed of Dairy Cow effects the flavor of the Milk as well as Feed and Season.
        I believe that the Swedish Red and the Itailan Brown breeds are the most common Dairy Cow in Italy.
        Their Milk is most similar to the Jersey Cow Milk which we can get round here but I am not sure about where you are.

        1 Reply
        1. re: chefj
          jounipesonen RE: chefj Dec 26, 2012 10:41 PM

          In Italy ate both Cow and Buffalo - Buffalo somewhat tastier but was a bit pricey.

          I'm in Finland where I have found the milk to be very good over the years. (eg I really thought milk in Michigan 2 yrs ago was awful tasting - was 'fresh' and maybe a particular supermarket's supply)

          This mozzarella I made here was not at all bad tasting - just that there was really NO taste - whereas if I buy several brands 'off the shelf' there is a taste I would identify with 'mozzarella.'

        2. s
          Sushiqueen36 RE: jounipesonen Dec 27, 2012 08:42 AM

          My guess is that you need more salt and maybe try whole milk - the best mozzarella I've eaten is made from whole milk. I don't bother with the rubbery grocery store variety though- I prefer the balls of fresh mozzarella sold in tubs.

          1 Reply
          1. re: Sushiqueen36
            jounipesonen RE: Sushiqueen36 Dec 27, 2012 08:44 AM

            Yes - think whole milk and more salt could be it - the thing about the whole milk though is that even with the only 1% milk there was no problem with there being a 'creamy' taste.

            Will give it another shot within some weeks - with whole milk and 2 tsp salt with that recipe - will report back.

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