I made several batches of mozzarella according to Gavin’s recipi and they all succesfull. But i just realized i get ony 400gr of curd ( drained ) and 300gr of cheese ( stretched ) per more than 4L of milk
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Please help me, what do i do wrong. I also add calcium chlorine, i bought raw Hoistein milk from local farm.
I kept curd at 40 dergees C until pH reach 5.2. Maybe the only worst thing is my rennet took 15 days shipping to me but it seem to be fine. The coagulation occurs in 45min.