Same make as my recent Jersey milk mozzarella, again with fresh milk, and Kazu starter. I let the starter work for about 3.5 hours, kind of forgetting to check the pH along the way (got busy with other stuff). When I did check, pH was 6.05, so I knew the rennet would be FAST. Good thing I was checking... Flocculation in 2.5 mins, and cut the curd at 10 mins. Total make time about 5.5 hours. Results - yummy!
