cheese making questions

[imtc]

I'm new to the cheese making thing and had a couple questions....
First of all, what is the difference between mozzarella recipes as far as time? I had one recipe that you start one day then hang the curds in cheesecloth overnight and stretch the next day vs. a recipe that does everything start to finish in 2-3 hours? Do the different techniques make a different texture or flavor in the cheese?
Also...does using frozen milk affect the outcome of cheese? I'm not sure what is better to use (fresh, never frozen) or thawed from the freezer. Does it make a difference?

 

[codymax2]

Threre are very easy mozz recipes online, I use the 30 min mozzerella recipe! MMMMM and not hard to do.

I'm new to the cheese making thing and had a couple questions....
First of all, what is the difference between mozzarella recipes as far as time? I had one recipe that you start one day then hang the curds in cheesecloth overnight and stretch the next day vs. a recipe that does everything start to finish in 2-3 hours? Do the different techniques make a different texture or flavor in the cheese?
Also...does using frozen milk affect the outcome of cheese? I'm not sure what is better to use (fresh, never frozen) or thawed from the freezer. Does it make a difference?

 

[imtc]

does it make a difference if the milk has been frozen? Will the cheese turn out the same?

 

[Queen Mum]

The milk being frozen should not affect the final outcome.
The difference in flavor of the cheese will depend on the amount of acidity in the milk, the quality of milk used, whether or not you add lipase, the type of milk used, (goats milk, vs sheep's milk vs. cows milk) and the amount of salt added.

The overnight method is just to develop acidity in the milk. (It's the old fashioned way to do it.) The quick way to do it is to add an acid to the milk. Either way the milk has to be at a certain acidity level to get that stretchy stage. Heating develops the casein in the milk that makes it stretchy.

More info than you really wanted but that should help you understand it better?

 

[zzGypsy]

we've made quick goat mozzerlla with lemon juice as the acid - it tastes just like... mozzerella! same texture, same taste.

we've never used frozen milk, but it should be fine.