...was as you might suspect, a failure!

My wife and I are not exactly sure what went wrong but during the process of placing the curds in salt water heated to 108 degrees, the curds did not begin melting to form a mold-able mozzarella and stayed in the form of curds.

Any ideas as to what might have happened? We’re suspecting too much rennet. :(

Edit: Even heating the mozzarella (after cooled) in a toaster oven on some burritos, it didn’t melt!)

I personally don’t make Mozarella; but it sounds like you didn’t heat it enough, unless the 108 was a misprint.  Check your recipe again; its likely to be 180.

From Rikki’s on line recipe:

Using a heat proof bowl microwave on High for 1 min. pour off the whey.
 
Knead and reheat for 30sec, repeat if needed until the curd is 135F, almost too hot to handle.

Hope that helps.  Visit:  New England Cheese making Supply for more information with pix.

Thanks all! I’ll have to double check my recipe like Green suggested. Thanks 9mmruger, I’ll check out that website as well!

I used a non stick pan ( dont use microwaves) for the drained curds and kneaded with a spatula in the pan. I have had no luck other wise :(

Neil, I’ve actually seen some of your directions on your Cheese Hole website for Mozz. We’ll be trying again tonight and if all else fails I will move to a non-stick pan

LOL, if it works dont knock it
Good luck and have fun !