Bensiff
Well-Known Member
- Joined
- Mar 13, 2008
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I attempted my first cheese, mozzarella and failed miserably. Instead of getting a clean break where it looks like a stiff yogurt in the pictures I have seen on the net...mine was pretty chunky and never fully came together.
here's what I did;
used a granite ware pot (from a canning set)
whole pasteurized milk (not ultra) that was a stamped use by August 25, so a little old
did the citric acid thing instead of a culture adding it in at 55 degrees
warmed to 89 and added the rennet that was dissolved in water
I used tap water that had been in the fridge for a few days so I'm thinking chlorine may have play in this
directions said this should have given a clean break in 30 and after 2 hours it remained chunky
I tried to get a separation, however the curds were too fine and just turned into a mush.
So, I know I went wrong a few places, but, what error would have caused the mush?
here's what I did;
used a granite ware pot (from a canning set)
whole pasteurized milk (not ultra) that was a stamped use by August 25, so a little old
did the citric acid thing instead of a culture adding it in at 55 degrees
warmed to 89 and added the rennet that was dissolved in water
I used tap water that had been in the fridge for a few days so I'm thinking chlorine may have play in this
directions said this should have given a clean break in 30 and after 2 hours it remained chunky
I tried to get a separation, however the curds were too fine and just turned into a mush.
So, I know I went wrong a few places, but, what error would have caused the mush?