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Direct Acidified Fresh Mozzarella Recipe For commercial sale, Mozzarella must be made from pasteurized milk. For 100 lb. milk: After pasteurization (145 °F for 30 min.) cool milk to 88-90 °F. Add 40-45 ounces white vinegar to reach pH 5.60-5.70. Settle curds under the whey for 10-15 minutes and move the curds to the
back end of the vat. When it is time to stretch and mold the curd: Put the finished cheese into cold water until firm. Wrap in film, vacuum package or store in a “pickle.” The cheese can also be smoked and packaged dry only. Dry the cheese in a refrigerator for 2-3 hours before smoking to obtain a browner rind. The pickle is composed of 1-gallon distilled water, 2 oz. salt, 1 tbsp (15 ml) Calcium chloride (30%) solution, and 1 ml lactic acid. A pickle can also be made from the whey saved from cheesemaking, 2 oz. salt, and 15 ml Calcium chloride. The cheese will keep for 21 days in vacuum, 14 days in film, and 5-14 days in the pickle. The higher the fat content relative to the protein in the milk the shorter is the shelf life in the pickle. 10 days is an average.
Peter
Dixon, Dairy Foods Consulting
PO Box 993 Putney, VT 05346 USA phone/fax: 802.387.4041 dixonpeter@mac.com |
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