<p>So I made this, no problem... nice fresh milk.... this time, I followed all the steps... and the cheese never firmed up... once I cooked the curds and took them out, they never firmed up... I used a wire mesh colander (instead of butter muslin) to drain it... I am in the process of checkig my thermometer, but I can't think of anything else... I have a large bowl of milk pudding right now... thoughts?</p>
November 22, 2017 6:56 PM
<p>Will Do. Thank you for your help.</p>
January 17, 2018 8:57 AM
Jim suspects that this was either an off batch of milk, perhaps a bit older, or was maybe pasteurized a bit higher than usual. The fact that it made a nice curd, but then did not want to come together in the draining and stretching phase, usually indicates a milk that is not high heat treated, but heated just a bit higher than the 168F that works best with the mozzarella. Milks like this will generally form a nice curd, but not quite have the proteins necessary to bond together for the heating/stretching phase. If you do try this milk again and still find it to not work, please let me know.
January 17, 2018 7:57 AM
Thank you for the follow up. I am going to pass this along to Jim, our tech guy, and will post his reply here. It may have just been an off batch of milk, since you state that the curd formed nicely, but fell apart in the heating phase. Was this a store bought milk or a raw milk?
Also,I apologize that this was not replied to sooner. We normally get a notification when a new Q&A is submitted, but it was either missed or never came in.
January 15, 2018 12:52 PM