From my own experience, the start-from-scratch approach using raw milk seemed like a noble way to say that I did it all myself but, in the end, I knew I needed another plan.
Depending on how accessable a raw milk source is in your area, will largely determine if this method is even a viable option for you. I had to go about 100 miles round trip to nearby Pennsylvania where I found just 2 sources where raw milk was approved for sale to the public.
Once I brought the milk home and tried to cook it up using the correct approach, I became frustrated at the lack of consistency that I achieved. Everything seemed to go well along the way but, just to mention one example, I would taste the mozzarella the next day and it had become soft. To be more specific, the chemistry broke down. That's just the point about making your own curd. It is a chemistry and therefore is best suited for production in larger batches.
The second option may be just as difficult to do depending on where you live. This method is extremely easy when making fresh batches of mozzarella, but you need to have a retailer or distributor where you can actually buy the curd, specifically 'mozzarella curd'. I am fortunate in this respect because I do have such a source. I live in Northern New Jersey and know of only one retail italian market that sells this by the pound.
Mozzarella curd is what I tried to make with my own raw milk and is the first step in making fresh mozzarella. It is actually very cost effective to buy the curd in as little as 1 pound batches and whip up your own mozzarella.
For anyone who still wants to experiment from scratched, mixing 1 gallon of skim milk and about 1 pint of heaving cream is the next closest way to replicate the raw milk if you can't find any. Additionally you will need rennet, citric acid crystals and ph strips or some other way to measure ph in the 5.5 range. Look for my upcoming article detailing this process.
http://www.youranswersource.com
Depending on how accessable a raw milk source is in your area, will largely determine if this method is even a viable option for you. I had to go about 100 miles round trip to nearby Pennsylvania where I found just 2 sources where raw milk was approved for sale to the public.
Once I brought the milk home and tried to cook it up using the correct approach, I became frustrated at the lack of consistency that I achieved. Everything seemed to go well along the way but, just to mention one example, I would taste the mozzarella the next day and it had become soft. To be more specific, the chemistry broke down. That's just the point about making your own curd. It is a chemistry and therefore is best suited for production in larger batches.
The second option may be just as difficult to do depending on where you live. This method is extremely easy when making fresh batches of mozzarella, but you need to have a retailer or distributor where you can actually buy the curd, specifically 'mozzarella curd'. I am fortunate in this respect because I do have such a source. I live in Northern New Jersey and know of only one retail italian market that sells this by the pound.
Mozzarella curd is what I tried to make with my own raw milk and is the first step in making fresh mozzarella. It is actually very cost effective to buy the curd in as little as 1 pound batches and whip up your own mozzarella.
For anyone who still wants to experiment from scratched, mixing 1 gallon of skim milk and about 1 pint of heaving cream is the next closest way to replicate the raw milk if you can't find any. Additionally you will need rennet, citric acid crystals and ph strips or some other way to measure ph in the 5.5 range. Look for my upcoming article detailing this process.
http://www.youranswersource.com
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