Ellen's Mozzerella #4

[ellenspn]

If at first you don't succeed, try it again and again....

2 gal p/h "fat free" Oberwies milk
3/16 teaspoons TA 62 culture (choozit)
1/4 teaspoon CaCl2 (the cheesemaker)
1/16 teaspoon Dried veal rennet (the cheesemaker)

Followed Mrs KK's instructions for 2 day mozz in the forum. Temperature held around 90* pretty well. However cutting  the curd I didn't cut small enough and I didn't get much whey taken out of the pot as I expected. I did wash with cool water and now it's sitting in the sink acidifying and draining. 

[ellenspn]

Still waiting on it to stretch properly.  I can get it to roll into a ball and stretch some, but its still not giving me the windowpaneing an strands coming off curd.

[ellenspn]

Finally gave up. It's rubbery and pulled poorly but better than any my other attempts to date.