Been experimenting with home made mozzarella. First batch was excellent.
Used 1/4 rennet tablet diluted in 1/4 cup water
High fat content non-homogonized but pasteurized dairy milk
1 1/2 tsp citric acid in 1 cup water. Heated to 90 degrees then 105 with rennet....then sequential 1 minute then 30 second microwave method for kneading and stretching.
In second batch decided to use1/4 tsp liquid rennet and 1/4 tsp mild lipase (diluted in 2 tbsp water). same heatin and microwave as above.
Seemed to take much longer for curd to form and despite lipase powder, flavor was bland (even after adding cheese salt)
Can any of the Cheese-making chows see anything that would have changed the chemistry ? Does liquid rennet and lipase change the chemistry. Any suggestions on a better milk ?
Needless to say I'm going back to the old method, but still want to taste what lipase nuance brings to the curd.
Love to hear your experiences.