I have tried what is called the traditional way to make Mozzarella with some yogurt nad rennet. I accidently heated my milk past the required temp until it scalded. I proceded as if nothing had happened and guess what! Nothing happened. Is there anything else I can do to continue with the mozzarella or is it doomed? Oh and if try the quick method can the citric acid powder be sustituted?

Lynn

-- Lynn (johnnypfc@yahoo.com), September 17, 2001

Answers

You scalded the milk *after* you had added the yogurt and the rennet? High heat kills the yogurt bacteria and denatures the rennet, but you should be able to cool the milk and start over from the beginning, with more culture and more rennet.

And for what it's worth, a lot of home cheesemakers find using a mesophilic culture (instead of a thermophil like yogurt) aids getting Mozzarella acid enough to stretch. It's more active at room temperatures, you see, and so takes less time to get the acid levels that are needed.

-- Julia (charmer24@juno.com), September 17, 2001.

Don't know about citric acid, but sure, just start over again with the milk. All you've done is lost some culture and starter (and time!).

-- Jennifer L. (Northern NYS) (jlance@nospammail.com), September 17, 2001.

Lynn, Mary Jane Toth, the goat milk/cheese guru of all time, frequents over at New Countrylife.net all the time, has excellent books and write articles monthly for Dairy Goat Journal. Second to this is Hoeggers catalog, which sells kits, really the best way to learn. Also these sites. http://www.leeners.com/cheese.html http://www.cheesemaking.com/

Like heating your liquids to hot and killing yeast in bread making, you haven't ruined anything, just have to add more yeast, in your case more of whatever starter you have choosen to use. Vicki

-- Vicki McGaugh TX (vickilonesomedoe@hotmail.com), September 17, 2001.

The proteins are different once they have been scalded. I dont think they respond as well to the curdling process.

That aside, I do usually add a cultured buttermilk, made from store- bought buttermilk, which I put into a gallon jar and add fresh warm milk to culture it for a day. I use some of this in each batch of Mozzerella along with the citric acid, and it makes a much more flavorful cheese.

-- daffodyllady (daffodyllady@yahoo.com), September 17, 2001.

Thermophilic, mesomephilic, sigh. I have been using the Goats Produce Too book by Mary Jane Toth. Thank you for all the tips, this is still going to be fun! I am going to check out those sites too and just retry! Lynn

-- Lynn (johnnypfc@yahoo.com), September 17, 2001.

Lynn, I just used the microwave way to do mozarella this morning (the quickie way) and it's yummy! I haven't tried the long version yet...I'm an awfully impatient person to be messing around with things like cheese-making!!!

-- Sheryl in Me (radams@sacoriver.net), September 17, 2001.

Sheryl, Please tell me how you make Mozzarella in the microwave? Thanks, Elizabeth

-- Elizabeth in E TX (kimprice@peoplescom.net), September 17, 2001.

http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html

Someone sent me this site this morning, wanted me to add it to the list of cheese information I give out! I am going to start charging for advertising! Don't have time to read it right now, so someone tell us if it's a good one! Vicki

-- Vicki McGaugh TX (vickilonesomedoe@hotmail.com), September 18, 2001.

I have been to that site before - it is good but the answers to this problem are better right here- I agree with the let the milk cool down and start over - If it still doesn't work yu could use the milk to bake a cake!

-- kelly (kellytree@hotmail.com), September 19, 2001.