Guest guest Posted June 1, 2011 Report Share Posted June 1, 2011 My mozz recipe says to add citric acid to the milk, heat to 91 deg., add culture, stir, cover, and let ripen for 1 hour. Question: Do I have to keep the temp at 91 for that 1 hour? Thanks, Darlene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 1, 2011 Report Share Posted June 1, 2011 Hi Darlene, If you are adding a thermophilic starter culture, then yes you need to keep the temperature at 91 for that hour. However, I am wondering why your recipe calls for citric acid and a (starter) culture. Usually the recipe will use one or the other, plus rennet. Also the 91 degrees is maintained after renneting until "clean break". It doesn't always take an hour to achieve "clean break". BJ -----Original Message-----From: RawDairy [mailto:RawDairy ]On Behalf Of Darlene VidrineSent: Wednesday, June 01, 2011 10:34 AMTo: dairysheep ; rawdairy Subject: Mozz Question My mozz recipe says to add citric acid to the milk, heat to 91 deg., add culture, stir, cover, and let ripen for 1 hour. Question: Do I have to keep the temp at 91 for that 1 hour? Thanks, Darlene Quote Link to comment Share on other sites More sharing options...
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