Recent content by Ringwood

Thanks for the reply. I added citric acid (1-1/2 tsp-gal) to milk and heated it up very slowly to 90°. At that point I added the liquid rennet (1/4 tsp-gal). I let it sit for about 10 minutes, cut the curd and slowly warmed it to 105 degrees, and let it sit for another 10 or 15 minutes. Once I...

Hello all, I am new to cheese making and just started out trying some mozzarella. I have had good luck with making it from store bought pasteurized milk. I decided to try some fresh unpasteurized goat milk that I was able to get at a local co-op. I followed the same recipes that I had...