Recent content by LilMissMuffet

Hello. I've only been making cheese for a month and a half and only one of my mozzerella attempts turned out well, but for me, I believe, different reasons than you. If I understand correctly, it is the citric acid that aids/causes elasticity. Did the kit include some little packet of CA? Was...

You are an encyclopedia, Bernard Smith...and I appreciate you. Regarding curd cheese; I am a Wisconsinite and have an idea of what I expect from a cheese curd. What I nearly ended up with was a mushy blob of something that could never had been "Cut into Cubes". I reverted to the heat and...

Hello again BernardSmith. I've reread your curd cheese recipe multiple times, bought some Kefir grains to make enough milk for culture and am proceeding, assuming you started with a gallon of milk. I will report back. LMM (actually a 65 year old male retiree, but liked the gravatar) Kevin

That is interesting. I'm in St. Louis. Raw milk is apparently still available for sale here, but limited. Could that affect the retail market? hmmmm?

I have to believe that labels are accurate. The entire milk section of my grocery store is either UHT or Ultra-Pastureized and three of the brands resulted in the disaster that prompted me to start this thread. I've Googled AND been to the source. Ultra-pasteurized (UP) milk is heated to a...

Within my limited experience; Standard, cheap milk may very well work if it is not UHT nor Ultra Pasteurized. It is hard to find such milk in St. Louis. Thanks for the input.

Sadly...the same.

Yup. Soaking it now.

Thanks. I'm crowing a little. Beautiful texture but a little bland. Might need some kind of "Umph"...or just some time in the fridge?

BINGO! Ahhhh...the satisfaction. I have beautiful ball of Mozerella cooling in the fridge. Thanks everyone for helping me through this. https://kalonasupernatural.com/ LMM

I am, apparently, quite sensitive to CC. I have used it and found the lumpy product to taste metallic. It did not make any significant difference to the curd quality anyway, so I stopped. Today I am going out to find a different milk brand. Something known to NOT pasteurize at high temps...

FromZwolle Thank you, I will find another milk as you seem to suggest that could be the problem. Good answer...or a direction at least. LMM UP is no good for Cheese it seems, but it simplifies the yogurt process a bit.

Update, No real luck. Everthing happens at the temp it suppossed to, curdles some, but just not enough. I end up with a little less why than I had milk and a cup full of soggy cottage cheesey-ish stuff. Could it be the milk? Is it too much water and not enough...whatever? Should I double the...

Thanks, again. I have, also, begun to suspect the rennet and have purchased some in liquid form. Using room temperature butter as the reference, what consistency am I hoping to achieve before cutting?