avaserfi
Well-Known Member
I just tried to make a batch of mozz, I had fairly good curd formation and everything seemed to be going well. Then I heated up a water bath to about 180 degrees F and put my curd in after draining the whey. While folding the curd in the water it fell apart and dissolved away. What could have caused this? I had a small part that was usable, but that was only 6 oz from a gallon of milk.
Any idea what would have caused the curd to break?
I was following cheesemaking.com directions, I was on step three of separating the whey where it says "we have a stretch."
http://www.cheesemaking.com/store/pg/123.html
Any idea what would have caused the curd to break?
I was following cheesemaking.com directions, I was on step three of separating the whey where it says "we have a stretch."
http://www.cheesemaking.com/store/pg/123.html