Last Activity:01-02-2011 8:53 PM
Posted in thread: My first successful Mozzarela day on 01-03-2011 at 01:40 AM
I am trying to find out how to make softer mozzeralla as well but I think the problem tends to
be in over kneading it and/or squeezing too much whey out of it during the microwaving and of
Posted in thread: My first successful Mozzarela day on 01-03-2011 at 01:36 AM
Yep; did that...still a lot of whey that I don't want to throw away!I haven't much use for
it....and it takes up lots of freezer space.You can use the whey for feeding any knd of
livestock, I have rea...
Posted in thread: rennet on 01-03-2011 at 01:21 AM
I use animal rennet and it will keep in the fridge for 12 months
Posted in thread: New To The Cheese on 01-02-2011 at 07:50 PM
I will have to say as I am a new cheesemaker, that the kit you are looking at I would say is
too much for someone new.There are so many variables in making cheese and it can be a little
Posted in thread: Harder than it looked (TWSS) on 01-02-2011 at 07:41 PM
Knowquiteawake,You don't want to use aluminum pots nor teflon coated. Stainless steel, glass or
unchipped enamel pots. Aluminum will have a reaction in many cooking processes that aren't
Posted in thread: Making Soft Mozzarella Question..... on 01-02-2011 at 06:09 PM
I am using the book Home Cheesemaking by Ricki Carroll, and did two batches of the 30 minute
Mozzarella. The first was a little to firm for our tastes but was all in all very yummy though.
I made a se...