cheese question

[mandieg4]

If I'm using raw milk I don't have to use calcium chloride, right? And if I let the milk clabber, can I skip the thermophilic culture when I make mozzarella? I wish I could find a book of raw milk recipes that tell me how all these things where made a hundred years ago before everything became so bloomin' complicated.

 

[Wannabefree]

I see no one has answered you yet, and I am sorry I am of no help. I've never made mozarella. I hope you get it figured out though!

 

[snapshot]

I only made mozzerella a couple of times and that was with pastuerized milk. We did use calcium chloride. When I am looking for answers, E-How seems to be pretty good. I did find at heavenlyhomemakers.com a recipe for mozz. No calcium chloride but it does use citric acid and rennet. Good luck!

 

[peteyfoozer]

If you are using raw milk you don't need to use calcium chloride. If you want a mesophilic culture you use clabber. For a thermophilic culture, use yogurt.

 

[peteyfoozer]

here is a blog on making mozzarella. I can't post the url yet, but you can find it on a blog called forpeteysake dot blogspot dot com and it is the June 9th blog called par for the cheesy. Good luck!

 

[mandieg4]

Thanks!