Buffalo Mozzarella - hard texture |
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Peterm
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Posted: 20 Mar 2010 at 3:58pm |
Anyone know how I can improve on the texture/smoothness of mozzarella made by hand? Currently it's too hard and I think I'm losing too much fat in the hot water.
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michael
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Sorry for delay in responding. Please see my comments concerning your milk composition.
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marvin
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For some reason I cannot respond to your post where you discuss your milk composition.
Sorry for delay in responding. Firstly are you sure the values for fat and protein are correct? The protein figure seems high. If so, calculate your C:F ratio. Assuming that casein constitutes around 80% of milk protein this would give an approximate casein concentration of 4% and a C:F ratio of 0.47. Note my doubts about your protein concentration! So you do not have too much protein! You do not have enough! I will leave Prof Zeppa to comment in more detail. NOTE! Losses of fat into whey and moulding water decrease as the C:F ratio in milk increases. |
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