Hello everyone. Happy to be here.
Professional chef and sausagemaker by trade , but have always loved eating and making cheese.
I have been making the same colby recipe for over 20 years with buttermilk as a starter with great results.
But I received a mozza kit and a brie kit as a gift from my wife and now I am having cheese problems.lol
So, I hope to learn a lot more about acid levels after my mozza curded beautifully, but started dissolving once it was draining and each dip in the hot whey made it worse.
I also hope to learn whether to salt my mozza curd directly or add the salt to the whey.
Thanks in advance for your advice.