Mozzarella
It is juicy when u cut, soft, full of flavor;
after two years of successful Mozzarella home making, yesterday, i made the last step to perfection of imitating that wonder texture.
the key of success were:
1- i never go above 34C starting from rennet to final stage before stretching.
2- i never drain the curds until the proper acid level pH 5.1
3- i added salt to whey curd mixture
4- i worked it out the cheese in its whey (heating it up)
the results was wonderful
