My first mozarella

[michoutim]

It is the 30 minutes mozarella from Ricki Carroll...

I tasted it. It is nice. But I put a bit too much salt... 5 ml of ground celtic salt for 1 L of milk. I'd advise to put 1/2 the quantity...

[michoutim]

https://cheeseforum.org/forum/index.php?action=post;board=70.0

[DeejayDebi]

That looks about average for that recipe but I would have nuked it a bit more.

[michoutim]

What do you mean, nuked ? I am French, so sometimes I don't pick it up... Even after all those years in Australia... 

You mean more dippings ? 

Thanks for telling me... 

[MrsKK]

"Nuked" means microwaved.  A silly Americanism.

[michoutim]

Ah OK, thanks for telling me what it means. 

No I didn't use a microwave, I do not have one and I do not want one, it kills the nutrients and it has an impact of the taste and the texture of the food.

So I did it by dipping it in the liquid several time... Maybe I should have done it more times...

[Mondequay]

I agree with your reasons for not using a microwave. I would never even consider using it for cheese making. I think 'nuked' is a very appropriate nickname.

I used the hot water dip method and had success. I think you just didn't get the curd hot enough so next time more dipping. Dipping smaller amounts will make it more manageable too.
Christine

[Brentsbox]

I watched this guy several times and think he give an excellent demo of stretching the curds.  Of course, you still need to have some good curds to work with, but I think its a great clip.  It may help you out a bit,  I know it did me.

Fresh Mozzarella at Tutto Italiano

[michoutim]

Many thanks to you both ! I put that into my notes !

Yes Mon, Nuke is a proper term for the MW ! Ha ha !

Love to you both ! 

[DeejayDebi]

Great video! Sorry I thought Nicci's recipes was all about microwaving (aka nuking) good way to save a shattered curd,