Ok, re-read my mozz directions. It said to heat the milk to 105* AFTER I added the rennet.
...so I did ( i always take off heat @ 88* & add rennet & let sit for 15 minutes)
I had decent curd formation, but after I dipped most curds out, I was left with a gellationus mass of curds & whey. I could NOT get them to seperate.
Normally I don't get that great of curd formation, but I deal with it. This time I couldn't get the whey out of the curds, so I tossed it.
Any tips/help/suggenstion?
...so I did ( i always take off heat @ 88* & add rennet & let sit for 15 minutes)
I had decent curd formation, but after I dipped most curds out, I was left with a gellationus mass of curds & whey. I could NOT get them to seperate.
Normally I don't get that great of curd formation, but I deal with it. This time I couldn't get the whey out of the curds, so I tossed it.
Any tips/help/suggenstion?