Author Topic: Ellen's Mozzerella #4  (Read 347 times)

Offline ellenspn

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Ellen's Mozzerella #4
« on: September 22, 2013, 12:06:42 AM »
If at first you don't succeed, try it again and again.... :P

2 gal p/h "fat free" Oberwies milk
3/16 teaspoons TA 62 culture (choozit)
1/4 teaspoon CaCl2 (the cheesemaker)
1/16 teaspoon Dried veal rennet (the cheesemaker)

Followed Mrs KK's instructions for 2 day mozz in the forum. Temperature held around 90* pretty well. However cutting  the curd I didn't cut small enough and I didn't get much whey taken out of the pot as I expected. I did wash with cool water and now it's sitting in the sink acidifying and draining. 
Ellen Bloomfield
Spinning, weaving, geocaching, dog training and now cheesemaking in the Swamps of NE Illinois.


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Offline ellenspn

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Re: Ellen's Mozzerella #4
« Reply #1 on: September 22, 2013, 12:44:40 PM »
Still waiting on it to stretch properly.  I can get it to roll into a ball and stretch some, but its still not giving me the windowpaneing an strands coming off curd.
Ellen Bloomfield
Spinning, weaving, geocaching, dog training and now cheesemaking in the Swamps of NE Illinois.

Offline ellenspn

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Re: Ellen's Mozzerella #4
« Reply #2 on: September 22, 2013, 09:14:16 PM »
Finally gave up. It's rubbery and pulled poorly but better than any my other attempts to date.

 ???

Ellen Bloomfield
Spinning, weaving, geocaching, dog training and now cheesemaking in the Swamps of NE Illinois.