Hello everyone. Two summers ago I was introduced to homemade cheeses while I was in Eastern Quebec. I fell in love right away. It was just yesterday that I finally made my first batch of cheese. Actually it was mozzarella curds I wanted. My daughter loves the freshness and when it's still warm, we call it "squeaky cheese". It's the best cheese for poutine!!!
Anyhow, it went with two exceptions I need help resolving.
1) I used 2% Sealtest milk and the curds had no taste. I added cheese salt but maybe not enough? 3/4tsp for 10 cups of milk. Any thoughts?
2) While stirring the curds, they started to stick together and make a ball in the pot. I heated it to 105 deg F as instructed. Did I do something wrong or is this normal? I had to tear it apart by hand to get curd size/shape again.
Thanks in advance,