[Tracy in Idaho]

After all these years of -- I'll get around to it -- I finally made some mozarella and it turned out great! It was so easy too!

I did pasteurize it first, cause the recipe said to :??? It also said to pasteurize the milk to make ricotta and basically any soft cheese -- my question is, do I have to???

Does it make that big of a difference? I'm not making cheese to sell btw, just to eat!

Tracy

 

[Guest]

Congratulations on your first cheese!!

I never pasteurize milk for cheese

Christy

 

[Gabe]

I don't pasteurize either.
Mozarella sounds so complicated to make :/
I started to make a Parmesan today and did accidentally put 1/2 tsp lipase in. Anybody out there has a clue if that is chicken food now? I normally use the lipase only for feta.

 

[Guest]

How many gallons of milk in your recipe and what kind of lipase (type K or ??)

Christy

 

[Gabe]

4 gallon and on the bottle it says, lipase powder 600 , calf lipase.
It already start smelling :/

 

[Guest]

You should be fine, that's not the strong one The flavor will mellow and and deepen into the classic Parmesan as it ages. Good for you! Parmesan is only for the very patient. I aged mine for 6 months and it was great!

Christy

 

[Gabe]

It is in the press now. I so hope it does not matter, because every other step went so well.
I made one last week and it looks so good.
Did you oil your Parmesan or did you wax it?

 

[Guest]

I did a 24hr salt brine, dried it for a week then waxed it.

Christy

 

[Gabe]

I did the salt brine too and after drying, put olive oil on the outside. I might have to repeat the oil :