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Many various Mozarella recipes
Paneer Cheese recipes
Whey from the Mozarella - Make Ricotta
Issues with Mozarella
- Whole raw milk is best
- Rennet plus citric acid is the best
- Make sure to translate any temperatures in fahrenheit to celcius
- Worry about the acidity, and test for the acidity (ph strips)
- Timing is important, as is temperature control
- For stretching, a pair of wide wooden tongs, finishing up by hand
- Really need Buffalo (water buffalo) milk for Buffalo Mozarella (see video)
Reminder of Various Coagulants for Cheesemaking