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Old 07-12-2009, 09:09 PM   #11
the bunnay
 
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Quote:
Originally Posted by zac View Post
THings turned out just fine, but I'm not getting anywhere near the curd formation some poeple are.
By "things turned out just fine" do you mean that you got a nice stretch out of it once you heated the curds?
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Old 07-12-2009, 09:21 PM   #12
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Well, yes, sorta. Not like across the room like I see in some peoples pictures. Maybe a foot or 3.

It doggone tasty. But, at the same time, I wanna know why I cant replicate some folks efforts.

 
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Old 07-12-2009, 09:53 PM   #13
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Well, if you got stretch then your milk is probably fine and hasn't been overheated in processing. Possibly you are stirring too much after adding your rennet, if it is already coagulating then you are cutting the curd by stirring too much. You also may just need to wait a little longer if you aren't getting a clean break right away. After I cut the curd, I let it sit for about ten minutes before I stir to allow the curds time to set a little more, I don't know if this is essential or just voodoo on my part. The acidity level is important, if the acid level is too low you won't get good stretch, but if you are using a kit with citric acid and not a culture, it is probably pretty well regulated. Sometimes it just comes down to differences between milk sources (fat, protein, etc.) and the age of the millk. In Rhode Island I use Rhody Fresh and the closer it gets to the use by date the less robust the results I get.

Someone who is more of a pro at this than me may have more ideas.
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Old 07-12-2009, 10:08 PM   #14
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So, forgive me if trying to make it sound too simple:

I am getting decent (actually great) mozz using my "old" method, even tho I strain more than I want to.

Should I leave well enough alone & go with it?

Thing is, if I can't form any better curds than this, harder cheeses are out of the question for now.

Why did I undertake another hobby. Ogh yeah, I know.. I don't like paying 28 bucks a pound for good parmesean cheese.

 
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Old 07-20-2009, 12:54 AM   #15
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I tried again tonight, and didnt get anywhere near what I was looking for, I think I have some dud chemicals, b/c each time I try, the effort gets worse.

 
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Old 07-22-2009, 03:19 AM   #16
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Its not the dud chemicals, I got some fresh raw milk, and didnt even need to strain the curds, I was able to pull all the curds out of the pot when they were attached to my floating thermo.

Awsomeness is raw milk for cheese.

 
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