Home of the BrewNosers

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?

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.

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.

Where did you find rennet? Or did you sUbstitute?

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.