New to forum from Alberta

[murmur]

Hello everyone. Happy to be here.
Professional chef and sausagemaker by trade , but have always loved eating and making cheese.
I have been making the same colby recipe for over 20 years with buttermilk as a starter with great results.

But I received a mozza kit and a brie kit as a gift from my wife and now I am having cheese problems.lol

So, I hope to learn a lot more about acid levels after my mozza curded beautifully, but started dissolving once it was draining and each dip in the hot whey made it worse.

I also hope to learn whether to salt my mozza curd directly or add the salt to the whey.

Thanks in advance for your advice.

Murmur

[bbracken677]

Welcome to the forum!

Hope you find your answers! Lots of information and resources here. Some very knowledgeable people here.

I have little experience with mozz, but I believe you want to add salt directly to the mozz.

Would love to see your colby recipe! I have made colby once and it is now aging in my "cave".  Can't wait to give it a try.

[murmur]

Thank you for the welcome.
I will try to post the colby recipe once I get back home today.

Interested to hear about your "Cave"
Could you describe it for me?