Please help me understand a thing. When a recipe says "Bring milk to 30C, add rennet and let sit", do I have to maintain the 30C temperature as the milk curdles or is it fine to let the pot cool down slowly?
If 30C is 90F, then from my first try at this mozzarella, I would say no to your question. Again, on my first try tonight, I brought the mixture up to 90F, added the rennet while I removed it from the heat and let it sit alone. It worked.