I just read the newletter and really got a kick out of the Mozzerella mishap. Even though I’ve had plenty of problems with many cheeses, Mozzerella has been my one saving grace. Even if the curd did not form perfectly enough to cut, I still ended up with a great cheese for my efforts.
What’s really strange is that my last two batches (one for Mozzerella and one for Provolone) have turned out absolutely perfectly.
I feell as if I’m doing everything as I did the last time I made them but the curd has set into a nice solid mass which could be cut…..once heated the curd has kneaded perfectly and the stretch has been unbelievable! For a two gallon batch I have literally stretched my curd over 6 feet in length!
I don’t know if it’s a different brand of milk or the fact that I decided to try a little extra citric acid to the milk but I’ve written everything down and I will be performing the exact same steps in the future.
Thanks for the links to the newsletter. Very informative and interesting.
Dave