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Title: Greetings from Seattle
Post by: EnkAMania on January 09, 2016, 04:34:59 AM

I tried to mozerella, but it never got to the stretchy phase (consistency of thick pancake batter) Any thoughts where I went off the beam?

Title: Re: Greetings from Seattle
Post by: Kern on January 09, 2016, 11:14:32 PM

Welcome to the Forum. But to answer your question we: Need. More. Information. ;) What milk? What recipe? Acid precipitated? What rennet was used, if any? etc. etc. etc.

Title: Re: Greetings from Seattle
Post by: Al Lewis on January 10, 2016, 02:59:31 PM

Welcome from Port Orchard Washington.

Title: Re: Greetings from Seattle
Post by: Boofer on January 11, 2016, 04:16:56 AM

Greets from just below Tacoma. Welcome to the forum.

Never successfully made mozzarella, electing to do easier cheeses instead. ;)

-Boofer-

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GENERAL BOARDS => Introductions => Topic started by: EnkAMania on January 09, 2016, 04:34:59 AM