Thanks for the help previously. Made a few culture mozz which came out ok. Did make two provolone's which did stretch somewhat and have been in the cellar for about 2 weeks. I could not get the outside completely smooth without a crack when stretching and forming. Sort of the same thing happens with the mozzarella. It just seems like when I form the ball it will not smooth out. What could the possible reason be for this?
I have made a few Parms and have used C201 culture and when looking thru the forum found the recipe for using TA61 and LH100. Read a paragraph by Sailor about plasmid and gene transference and was wondering if I could just use C201 and MM100 to achieve the same thing or do I have to order the LH100?