Homemade mozzarella

[Graham.C]

Hey all,

Anyone have any advice on good milk to make mozzarella out of? I have read that the temperature the milk was pasteurized at really affects the resulting cheese. How do the typical NS dairy's work?

[Tony L]

Isn't it that because it is pasteurized the milk drops out calcium that can be replaced by calcium chloride in the recipe.

That's what I have been doing for my Gouda and so far it has been fantastic.

[canuck]

Local dairies are your best bet, but if you need to purchase milk from a grocery store (like I do), I always add heavy cream when making my Mozza to up the butterfat percentage. I find that doing this will not only produce a tastier mozza but it allow it to set much quicker.

[dexter]

Where did you find rennet? Or did you sUbstitute?

[Graham.C]

I ordered mine online. I forget the name of the shop but I'll check when I get home Monday. There is a thread around here somewhere talking about online shops for cheese making supplies. It was the one Tony recommended from
New England.