Had a friend come over and we tried to make 30-minute mozz. Here's what happened...
Added 1.5 tsp citric acid to the whole, homogenized, pasteurized milk from the gas station
Heated to 90F and added 1/4 tsp of liquid rennet diluted with 1/4 C of water and stirred thouroughly.
Covered and let sit for 5 minutes.
Checked and it was curdling, but not really setting up. Added an additional several minutes to let it set up.
Didn't set up so we added another 1/4 TSP of rennet (cause we really dont' know what we are doing), and let sit for several more minutes.
It did finally kind of set up, but it was not in cubes, but rather just large curds, like cottage cheese.
Anyway, we strained this out into colander and let drain a minute (I was eating during this time) and then started kneading and microwaving a couple of times to get more whey out.
After three nukes we started kneading. When it started getting firmer we added some salt, but by then it stopped recombining with itself.
So, it turned out, but not like the instructions, and not as flavorful due to the salt not mixing in with it. It had a kind of rubbery texture too.
What can I do differently to improve this?
Added 1.5 tsp citric acid to the whole, homogenized, pasteurized milk from the gas station
Heated to 90F and added 1/4 tsp of liquid rennet diluted with 1/4 C of water and stirred thouroughly.
Covered and let sit for 5 minutes.
Checked and it was curdling, but not really setting up. Added an additional several minutes to let it set up.
Didn't set up so we added another 1/4 TSP of rennet (cause we really dont' know what we are doing), and let sit for several more minutes.
It did finally kind of set up, but it was not in cubes, but rather just large curds, like cottage cheese.
Anyway, we strained this out into colander and let drain a minute (I was eating during this time) and then started kneading and microwaving a couple of times to get more whey out.
After three nukes we started kneading. When it started getting firmer we added some salt, but by then it stopped recombining with itself.
So, it turned out, but not like the instructions, and not as flavorful due to the salt not mixing in with it. It had a kind of rubbery texture too.
What can I do differently to improve this?