Mozzarella making curd to stretching process

This is mozzarella made from fresh raw milk from my own cow. The video shows the process from curds to stretching. Ending with it packaged and ready to go in the freezer for storage. Enjoy!

[@LetsBeResponsible]

Thank you I will look into getting that book I just found it Carol Hupping
Stocking Up: The Third Edition of America's Classic Preserving Guide
I also took a screenshot of your recipe 😉 I appreciate it!

[@reneeelizabethrainville9824]

Hi Brandi, I was just wondering if you as lactic acid and rennet? I tried to make mozzarella tray and got to the stretching and the curds just hardened , so I looked for a video and came across yours. I used organic whole milk unhomogenized. Maybe it was the wrong milk. The temperatures all matched what you said in the video. 😅

[@maniac4141]

Mine doesnt stretch even if i do the same 🙄😪

[@brandiedunn4102]

Do you double check the temperature of your stretching water? Has to be at least 170

[@maniac4141]

@Brandie Dunn Thank you so much Brandie...
Yes i checked it. It was at least 170.
But i made some other batches the last 3 days,.
I think i found out what the problem is.
When i pasteurise the milk at 167, i cant stretch.
When i pasteurise at 149 for 30 min, then it stretches ! 😊😊😊

[@mhhawali3148]

​@@maniac4141hi, protein in pasteurized milk are more vulnerable than protein in fresh raw milk. to get a firm curd, you need to add some drop of liquid calcium chloride for pasteurized milk. and you need to check pH value of the curd, if it's higher than 5.4, it wont stretch

[@Anarchaoist]

Why do you pasteurize it, since the cheese is pasteurized during the stretching anyway. Start with raw milk, it will be even better!@@maniac4141

[@seeker2above982]

@@brandiedunn4102but then it’s just too hot to work with …. Even using spoon.

[@stephenkelly1650]

When I put my mozza into 180degree water to stretch, it just crumbled, didn't come together, so wouldn't stretch.I was left with about half of what I started with, and it was basically ricotta.What did I do wrong?

[@brandiedunn4102]

Could you explain your process leading up to the stretching? You used rennet correct?

[@chriscolfer2915]

Table salt?

[@mygrace2223]

Why my curd not thick? 😔

[@anthonyenalpe9131]

Hi..what milk did you use?

[@brandiedunn4102]

I milk a jersey cow and use her milk.

[@clintgibbs2693]

I suck at this lmao the recipe i used I failed at. It didn't stretch 😔

[@stephenkelly1650]

Same thing for me. The cheese didn't stretch, just crumbled, separated and left me with ricotta.

[@paullarson6183]

Poor it on your plants! haha

[@brandiedunn4102]

I ain’t got time for all that!! 😂

[@paullarson6183]

@@brandiedunn4102 give it to me I'll poor it on all the plants! Haha

[@brandiedunn4102]

Leave a pot or a bucket here and I’ll save it for you.