Here I am from South Africa

[Setsumi]

Hi all
Registered just to say today I made 30 min mozzarala.  Bit undersalted and not enough stech but next time...

[Frodage3]

Welcome to the forum! You get a cheese from me.

[Duntov]

Welcome and glad you joined!

[Fritz]

Welcome Setsumi ! Good to have you here on the forum... We are all interested in what cheeses you are making and how they turn out... Hope we get to see some pics too ask away, any questions you have... an answer is sure to appear

Fritz

[Setsumi]

Thank you for the welcome, and the cheese Frodage3. I apprechiate...English is not my firts so even with spellchecker I will do a phonetic.

I already learned much from the forum and hope to share from my experiance.  I still crawling, maybe I will get to walk and make cheese.. Now I must convince my family that I need this as another hobby!!

[Setsumi]

Here are my 3rd try at quick mozzarella.  Unfortunately I do not have a photo of the streching.

[Setsumi]

Here is a pick of a streching.

[awakephd]

Congratulations and AC4U for achieving consistent success with the 30-minute mozzarella. Most of us here have found it much harder to get consistent results with this approach; clearly you are doing something right!

[Boofer]

Very nice job.

I tried mozz once, failed, and moved on to other cheese styles, so I give you a lot of credit for such an impressive result.

Have a cheese.

-Boofer-

[Frodage3]

Amazing result! Have another cheese from me. 

[valley ranch]

Welcome!

[Martin]

So, the only question that matters is... "How did they taste?" Not "did it turn out how you wanted/expected. Did you like it?