@SallyinIndiana
Did you do the "quick mozzerella"? If so, that kind-of "cheats" the process of real Mozz making by using citric acid instead of using a culture over a longer period. The citric acid lowers the PH quickly and you can work with it right away.
What will help make that cheese more tasty is to do your heating of the curds in the whey (not the microwave). Assuming you are making 1 gallon at a time, you can heat the whey and add about 1/3 C. salt to the whey which will help tremendously with flavor.
I, personally, like mine salted so I taste the curd when stretching and I'll sometimes put salt right onto the stretchy curds and fold it back into them when I'm doing the heating and stretching.
The other option is to just salt it when you're eating it!
Did you use pasteurized milk from the store? It usually won't hold together to make mozz ... especially if it's ultra pasteurized which most of the milk in the grocery is now. The high heat process breaks the calcium bonds - and the calcium bond is needed to make a good strong curd. That's why a lot of the recipes tell you to put calcium chloride into the milk - to help with that issue. But it usually won't work for the ultra pasteurized.
Whey...feed it to your chickens! You can give it to them in a pan and they'll drink it right down....or mix some into their feed. Or put it on plants for fertilizer.
I know one family that used the whey rather than water to make kool-aid type drinks for their kids It also makes a great soup base for soups like cream of potato or other cream soups. But it will have some tiny flecks of curd in there that will change the texture a bit. As long as you don't mind that, it is usually quite yummy!
PS: It's called "sweet" because the milk wasn't cultured and allowed to ferment to lower the PH. But it's not sweet to the taste because of the citric acid
Did you do the "quick mozzerella"? If so, that kind-of "cheats" the process of real Mozz making by using citric acid instead of using a culture over a longer period. The citric acid lowers the PH quickly and you can work with it right away.
What will help make that cheese more tasty is to do your heating of the curds in the whey (not the microwave). Assuming you are making 1 gallon at a time, you can heat the whey and add about 1/3 C. salt to the whey which will help tremendously with flavor.
I, personally, like mine salted so I taste the curd when stretching and I'll sometimes put salt right onto the stretchy curds and fold it back into them when I'm doing the heating and stretching.
The other option is to just salt it when you're eating it!
Did you use pasteurized milk from the store? It usually won't hold together to make mozz ... especially if it's ultra pasteurized which most of the milk in the grocery is now. The high heat process breaks the calcium bonds - and the calcium bond is needed to make a good strong curd. That's why a lot of the recipes tell you to put calcium chloride into the milk - to help with that issue. But it usually won't work for the ultra pasteurized.
Whey...feed it to your chickens! You can give it to them in a pan and they'll drink it right down....or mix some into their feed. Or put it on plants for fertilizer.
I know one family that used the whey rather than water to make kool-aid type drinks for their kids It also makes a great soup base for soups like cream of potato or other cream soups. But it will have some tiny flecks of curd in there that will change the texture a bit. As long as you don't mind that, it is usually quite yummy!
PS: It's called "sweet" because the milk wasn't cultured and allowed to ferment to lower the PH. But it's not sweet to the taste because of the citric acid
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