knotquiteawake
Well-Known Member
I tried my first batch of AHS mozzarella kit lastnight. The results, while edible, were not mozzarella.
I don't think i heated the milk properly, after adding the rennet and stirred it for 30 seconds and then it said to bring it up to something like 108 degrees. But I put it back on the stove and the temp just stayed low even as 50% burner, the curds were separating from the whey and the whey was definitely getting very hot but the curds were not, and they were just getting more solid. So I just shut the heat off and let it sit.
Should I have been stiring while it heated up?
Then end results were kind of crumbly and reminiscent of a mozzarella/ricotta hybred. It took a lot of microwaving and draining to get it semi solid as well, I think it was maybe still too runny when I took it out?
Feedback? Should I be stirring while increasing the temp? I'm not done trying by a long shot.
I don't think i heated the milk properly, after adding the rennet and stirred it for 30 seconds and then it said to bring it up to something like 108 degrees. But I put it back on the stove and the temp just stayed low even as 50% burner, the curds were separating from the whey and the whey was definitely getting very hot but the curds were not, and they were just getting more solid. So I just shut the heat off and let it sit.
Should I have been stiring while it heated up?
Then end results were kind of crumbly and reminiscent of a mozzarella/ricotta hybred. It took a lot of microwaving and draining to get it semi solid as well, I think it was maybe still too runny when I took it out?
Feedback? Should I be stirring while increasing the temp? I'm not done trying by a long shot.