My One Hour Mozzarella Cheese wouldnt melt. What am I doing wrong?
A. Youre not doing anything wrong. Ive experienced the same result before when making the 60 minute mozzarella recipe. The reason has to do with the amount of bound calcium in the milk. The acidity of the milk affects the amount of bound calcium that remains after the curds are separated. Depending on what type of milk youre using, you may choose to experiment with the amount of calcium chloride you add to your cheese. We include it in the recipe because store bought milk has had its protein altered when pasteurized and homogenized and calcium helps restore the original balance. If you do decrease the calcium chloride, you may get a softer curd that melts better but may be a little harder to stretch. Commercially prepared cheese is also made differently and undergoes a short aging period which renders it more meltable after two to three weeks. The One Hour Mozzarella is not meant to be aged but to be eaten within one week and is best right after being made.
