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(crossposted from SufficientSelf forum)
Well, another $5.29 gallon of milk later, IT WORKED! Woo hoo! It cheesed, it chose, it mozzarellified!
I followed The Simple Life's suggestion of adding slightly more than the 1/4 tablet of rennet the instructions called for. I also, and in retrospect I think this was my biggest mistake last time, spent way more time and energy painstakingly draining out all of the stupid whey. Took forever. It is sort of a magician-pulling-silks-out-of-his-hand thing, where only a little whey comes out of the mass of curds but that little bit just keeps coming out and coming out and coming out and when you think you're done, you're not, because a little more comes out, and then a little more. Man. It was *weird*
I may still not have gotten quite as much whey drained off as I was supposedta, because my yield was exactly 1 lb rather than the 3/4 lb the recipe says... but I'm quite happy with it. It's very mild tasting but GOOD, and a nice delicate texture. I fear it may be a bit too wet to melt well, but that's fine, I'm quite happy to eat it plain. So are the kids -- I eventually had to cut the 1 1/2 yr old off, much to his displeasure, as it appeared he would have been happy to go on eating and eating and eating <g>.
The "30 minute mozzarella" took me 59 minutes, by the way ;>
Anyhow I am feeling pretty chuffed about it, and looking forward to getting better at it (I hope!)
Many thanks to all who contributed suggestions, encouragement and help!
Pat
Well, another $5.29 gallon of milk later, IT WORKED! Woo hoo! It cheesed, it chose, it mozzarellified!
I followed The Simple Life's suggestion of adding slightly more than the 1/4 tablet of rennet the instructions called for. I also, and in retrospect I think this was my biggest mistake last time, spent way more time and energy painstakingly draining out all of the stupid whey. Took forever. It is sort of a magician-pulling-silks-out-of-his-hand thing, where only a little whey comes out of the mass of curds but that little bit just keeps coming out and coming out and coming out and when you think you're done, you're not, because a little more comes out, and then a little more. Man. It was *weird*
I may still not have gotten quite as much whey drained off as I was supposedta, because my yield was exactly 1 lb rather than the 3/4 lb the recipe says... but I'm quite happy with it. It's very mild tasting but GOOD, and a nice delicate texture. I fear it may be a bit too wet to melt well, but that's fine, I'm quite happy to eat it plain. So are the kids -- I eventually had to cut the 1 1/2 yr old off, much to his displeasure, as it appeared he would have been happy to go on eating and eating and eating <g>.
The "30 minute mozzarella" took me 59 minutes, by the way ;>
Anyhow I am feeling pretty chuffed about it, and looking forward to getting better at it (I hope!)
Pat
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