Mozz Question

[Guest guest]

Thanks, everyone, for the help.

The responses came later than I needed them!LoL

So I did maintain the 91 degrees for that hour. I wrapped a couple of beach towels around the pot and it held it! I am now at the draining bag stage. I might try stretching it after the 4 hour drain....or I more than likely will refrigerate it overnight and work it in the AM.

BJ, I don't know why the recipe called for citric acid and culture? I guess I'll see what happens! I used raw sheep milk so I had a great big batch of cheese!

I'll let you know how it comes out!

Thanks, again,

Darlene

To: RawDairy Sent: Wed, June 1, 2011 12:37:10 PMSubject: RE: Mozz Question

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