I followed the 30 minute mozz recipe from Ricki Carroll. What I got was pretty spot on flavour wise, but the curds never got stretchy and remained a little grainy. I am not sure if my fail was elderly rennet, or heat control either in the pot or in the microwave.
Anyone any ideas? Thanks!
Yes...I think you'll find if you search this board, you'll find answers to your questions...there are many posts about grainy curd and no stretch. Grainy curd usually means acidity is too high, while no stretch can be from not high enough temperature and/or low acidity. There's some great info and advice about making both quick and traditional mozz in this board, it's worth the time and effort to read about others' experiences! It certainly has helped me to greatly improve my mozz results. Good luck!
Quote from: Susan38 on September 29, 2019, 03:11:50 AM
Yes...I think you'll find if you search this board, you'll find answers to your questions...there are many posts about grainy curd and no stretch. Grainy curd usually means acidity is too high, while no stretch can be from not high enough temperature and/or low acidity. There's some great info and advice about making both quick and traditional mozz in this board, it's worth the time and effort to read about others' experiences! It certainly has helped me to greatly improve my mozz results. Good luck!
thank you! Trying to get through all the information overload here ;D