So I have tried 2x to make the 30 min mozza, and I am ending up with a cheese spread.
I know from reading that this is not the easiest or best recipe to start with but I am not a big fan of soft cheeses.
The first try my curd looked alot like cottage cheese small and liquidy (maybe not a word but it works), I drained it as best I could and began the process of microwaving, and it got more and more liquid, ending basically with cheese sauce, absolutely no stretch.
Tonight the curd looked more solid, and I was more hopeful, but still it looks grainy and as I heat it it just turns to liquid and NO stretch at all.
I am using store bought milk, that is pasteurized and homogenized.
I added some heavy cream to 2%milk yesterday.
Today I added again heavy cream to it and some milk powder, I don't have calcium chloride, would this help, is it the milk, the process, the recipe or Me?
Before I spend more money in my pursuit of cheese making I would like to see some success