I want to make mozzarella with raw cows milkdo I need to alter the recipe at all?
A. You may not need the Calcium Chloride depending on the lactation schedule of your cow. In the winter months, it may be beneficial to use ½ teaspoon per gallon of milk to compensate for the lower protein to fat ratio. Q. Does your Mozzarella recipe make the more “American” mozarella cheese that’s harder and used on pizzas, or the “fresh” mozzarella that’s served with tomato and balsamic as a salad? I’m looking for a mozzarella that’s much softer than what I see in stores. A. It depends on the milk you use. The recipe calls for using whole milk; this will give you a cheese that is softer than traditional store bought mozzarella, but a little less soft than fresh mozzarella. If you use lower fat milk, it will produce a harder, more rubbery cheese. If you supplement your whole milk with a little heavy cream, you can make a cheese that is softer. I suggest you try the recipe as is, and then make adjustments according to your preferences.
