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  1. F

    Cultured Mozzarella--ph went down too fast

    This was my second try at making cultured Mozzarella, and I mostly followed Caldwell traditional aging recipe. After cutting the curd and slowly bringing temp up, she says to hold at 118 until ph is down to 6.0, might take 60-90 minutes. I checked with ph strip after 60 minutes and I was already...
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