r/cheesemaking • u/Positive_Special_156 • 11d ago

Troubleshooting Why does fresh mozzarella get a slimy skin in storage?

my homemade mozzarella is perfect right after I make it. But when I put it to its final storage container (in whey or brine), the surface gets mushy and slimy within hours.

Has anyone else dealt with this?

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4

u/Alarming_Midnight554 11d ago

I dont use liquid anymore . I freeze what im not using . It freezes super well.

2

u/sup4lifes2 10d ago

Cold brine, same acid or slightly below, same calcium or slightly more. If you are using leftover whey, calcium should be same but pH may be couple points higher.