Same make as my recent Jersey milk mozzarella, again with fresh milk, and Kazu starter. I let the starter work for about 3.5 hours, kind of forgetting to check the pH along the way (got busy with other stuff). When I did check, pH was 6.05, so I knew the rennet would be FAST. Good thing I was checking... Flocculation in 2.5 mins, and cut the curd at 10 mins. Total make time about 5.5 hours. Results - yummy!
Hi Susan,
Great pictures, thanks for sharing those great pictures ... love the Insalata Caprese ... for me, with a fresh baguette and good olive oil, it's the quintessential late summer lunch ! And THAT deserves a cheese 4U !
Fritz
Looks glorious!! Well done!!
I will be trying your method soon, Susan. I rummage through my deep freezer and found few pouches (!!) of Kazu that I shall put to use. Thank you for your ever inspiring posts!