Good day all,
This is my first post to this site and for good reasons, I suck at cheese making. Last night was my 3rd (can you believe it!) attempt at making Mozzarella and down the drain it went, I will attempt to give you all the info I can so you can set me straight, I'm sure there are no spacecraft overhead when I try so that's a good thing!
I'm using the same store bought whole milk 3 times, Anderson Erickson out of Des Moines, IA, I got my citric acid from a health food store and an unopened bottle of animal rennet from a friend that was going to make cheese a year ago but his love of home brew and wine leave little time left.
1.5 tsp of acid into 1 cup water with 1 gallon milk, heat to 90 degrees or when curds start to form, pull off heat and add 1/4 tsp of rennet in 1/4 cup water, stir 10 seconds and cover for 5 minutes. That's as far as I get, it has yet to turn into a curd. I dumped the liquid rennet and went to the store and bought tablets last night thinking the liquid rennet was old, the results may have been a tad better but I could have sucked the whole pan up through a cocktail straw.
I am using all stainless steel, my work area is clean, I'm sick of you tube videos, can you help me out? We have a wood fired pizza oven and I just want to have more control over what I feed our friends. Thank you in advance.
Mark