Is it possible?
I have made mozzarella twice, first time not so good and the second time, okay. I then made ricotta from the whey. In both of the second instances, second mozzarella and it’s partner whey ricotta, the cheese seem to have one texture (a good texture) when eaten plain but when combined with food, changed. I combined the moz with….tomatoes, and a quick vinaigrette and instead of being stringy which it was 15 min. earlier turned well, into a solid mass that broke down when the fork went into it. Then, the ricotta, which tasted more like goat cheese was combined with roasted peppers and oil ( on top) and it seemed to get grainy. The ricotta was perfectly smooth when I shaped it. Is it possible there is an additional reaction to the acids in these foods? I was pretty happy with these attempts until I coupled them with veggies, oil and spices.
