I have been using a simple recipe from off the internet but decided to try 200 cheese recipes' English Farmhouse cheese which is very similar but instead of cutting the curds, you are supposed to use a skimmer to transfer the cheese in layers.
Well, I didn't really think this through. The only skimmer I have is very rounded, like a spoon, so I decided to use a plate, forgetting that skimmers have holes which plates lack and that might cause a problem.
So now I have two cheeses which are very slidey in the middle, altho the outsides are pretty much ok (I also had a mold problem, but I'm hoping that's ok now). When I turned them over, I tried to squish out some of the whey and kind of form the edges since the middle had collapsed...
So what do you all think? Should I just toss it or might it come out all right in the end?
Other than that, my new fridge/cave is coming along bit I still have to get the temp regulator to reduce the temp, and my ph meter, which went a little crazy for a few days afyer I sprayed sanitizer right up it is back to normal
so within the next two weeks I will again attempt my husband's favorite cheese, the one he has put up with all this insanity for! Mozzarella! (I would not be still making cheese if it weren't for y'all... as you cann see, i'm a bit of a klutz in the kitchen!)