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Ive tried to make mozzarella a couple of times now and have had the same problem. I heat the milk to 90 then add citric acid and stir gently. The milk then curdles and when I add the rennet the curds do not come together and I am left with loads of small clumps of curds. All the recipes and you tube videos I have read/watched show a nice smooth curd that is the cut.

Any thoughts on what I am doing wrong?

Mark Forsyth
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    What kind of milk are you using? Is it pasteurized? Homogenized? – GdD Apr 19 '19 at 21:03
  • What recipe are you following? Link? It sounds like you're adding way too much acid. – FuzzyChef Apr 20 '19 at 06:12
  • Also, are you sure you're not using UHT milk? – FuzzyChef Apr 20 '19 at 06:14
  • Thanks for the reply. I'm using the cheesemaking.com recipe, and realised I got my conversions wrong was using about 2 liters of full fat milk not 4 so have over double the amount of citric acid. Will try again tomorrow. – Mark Forsyth Apr 20 '19 at 20:24
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    Your ratios need to be right for sure, but GdD and FuzzyChef are asking a key question. Ultra High Temp pasteurization and heavy homogenization raises havoc on making cheese. I have personally given up until I can get raw milk. – dlb Apr 20 '19 at 22:02
  • Mark: since you've been having trouble, I'd also suggest getting some Ph strips or even a Ph meter, to make sure that you're acidifying it to the correct degree: Ph 5.2 to 5.4 – FuzzyChef Apr 22 '19 at 23:46

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