Ok after lots of frustrations it has worked, I did however do it a new way I have not read about. When I put the curds in the hot water it looked like it worked then it seamed to dissolve again so i drained it in a cloth and left it in the fridge. I took it out this morning and had an idea to put it in a non stick pan and then knead it with a spatula and my hand, it worked
Thanks! Nabil!

WOW wOW WOW WOW WOW and WOW

that’s is called a shiny real mozzarella

BRAVO BRAVO Neil

it was my pleasure

LOL, thanks

I suggest pizza at Neil’s.

Sounds good to me Rich.
Also, Neil that looks great.
I need to give the traditional method a try. From what I hear it is far superior to what is made in the microwave.
Thanks for the pics of this.
It really does look good.

Dave

Thanks! by the way in case people dont know, their is a specific culture for mozzarella that brings out the best taste. I like the fry pan way since it can be controlled better, at least for me. It has a nice creamy delicate flavour and I dont know what to compare it with (eating one right now as is)

Neil, what is the culture?

Dave

http://www.danlac.com/ingredient/choozit™-tm-81-lyo-50-dcu
This is what I used.

Green Cheese Maker - 15 February 2009 09:05 PM

I suggest pizza at Neil’s.

when they open

ok i’ll be there anyone want to shout me a return airfare

Australia to Canada first class air ticket

of cause is there any other way to camp

very cold out there

woops maybe some extreme weather gear as well lol

The hot spicy pizza would keep u warm, its only -11c right now