I tried it for the first time tonight and it was a failure. I used the cheesemaking.com video and I noticed that she doesn't use the calcium chloride or the cheese salt in her directions. So I am going to give it a go again tomorrow. I tried to make pizza out of my failure and it just lacked the right texture/taste and it didn't melt, pretty odd.
the calcium chloride will make it a bit more firm. So will cutting the curds smaller and stirring it more. I just made a batch the other day and it's a bit gooey, taste great just a bit soft. It's definetly more of an art then a science.
**EDIT**
so will stretching it more
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Originally Posted by William S. Burroughs
"Do NOT offer sympathy to the mentally ill. Tell him firmly, 'I was not paid to listen to this drivel, you are a terminal boob'"
Mine wouldn't really stretch, it just kept tearing as I was trying. I know the answer to that is more heat, so I tried nuking it for 15 seconds at a time and stretching again. All that I accomplished was burning my fingers and teaching my son more words he isn't supposed to say.
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