Thanks for your feedback awakephd!
The recipe I got was from Green Living Australia. It was essentially:
- Heat milk to 33c using indirect heat
- Add culture and lipase (if using) and let it sit undisturbed for 33 minutes
- Add rennet and let it set for an hour
- Cut curd into 1cm cubes
- Curds back on heat for 30 minutes (at 33c)
- Increase the heat to 41c over 30 minutes, stirring gently/occasionally
- Drain off the whey and put the curds back in the pot
- Keep the curds at 41c for 2 1/2 hours, draining additional whey
- Test for acidity and when ph goes down to 5.2, cut the curds again, drain off any excess whey and place curds into water that's been heated to 77c
- Knead the curds and form balls
It was about the point that the curds were heated for 2 1/2 hours that they were really quite dry looking. There was hardly, if any whey in them at that point. Was using normal, pasturised milk. I suspect that they were too dry. But I did follow the recipe to a tee, although to be fair there was a couple of occasions the temperature of the pots went over the suggested temperature by 2 or 3 degrees, which I'm sure didn't help.
Cheers!
welly