SuperiorBrew
Well-Known Member
- Joined
- Aug 23, 2007
- Messages
- 1,672
- Reaction score
- 48
SWMBO & I were back making cheese again this morning and here is the end result:
It came out of the icewater bath at the 45 minute mark & was ready to eat.
I was just going to do the whole pictorial again when I found this one already done. Ricki's 30 Minute Mozzarella Magic This saved me enough time to make another whole batch
I think the only thing we did not do was pull it as much or long as she did. Ours turned out very good and we would make it exactly the same again in the future but might try it her way tomorrow since it looks like this cheese probably wont make it through the weekend
We used:
1 gallon whole milk (just pasturized not ultra-pasturized)
2 teaspoons Citric Acid
1/2 Teaspoon Liquid Animal Rennet
2 Teaspoons Cheese Salt
It came out of the icewater bath at the 45 minute mark & was ready to eat.
I was just going to do the whole pictorial again when I found this one already done. Ricki's 30 Minute Mozzarella Magic This saved me enough time to make another whole batch
I think the only thing we did not do was pull it as much or long as she did. Ours turned out very good and we would make it exactly the same again in the future but might try it her way tomorrow since it looks like this cheese probably wont make it through the weekend
We used:
1 gallon whole milk (just pasturized not ultra-pasturized)
2 teaspoons Citric Acid
1/2 Teaspoon Liquid Animal Rennet
2 Teaspoons Cheese Salt