Hello from Woodstock, Illinois, a small town about 60 miles from Chicago. I am a new cheesemaker, and am having spotty results. I'm making the soft cheese right now, and do well with Queso blanco, ricotta,etc.
My mozzarella results are 50/50. I can't get the curd to stretch like taffy, which everything I've read said it should.
I've tried microwaving the curd, which was pretty much disastrous, and I've heated the whey to 180 degrees and dunked the curds, which was somewhat successful. Any pointers would be appreciated.
Take care
Hello ceebee, welcome, only made Moz once, didn't work out, hope someone else can help, meanwhile lots of threaeds on Moz in the Pasta Filata Board.
Hello CeeBee60 and welcome to the forum. This is a great forum for hobbyist and artisans alike. There's so much incredible talent here. As for your Moz, I do know that maintaining the correct pH is critical. Are you using a kit? As John suggested already, the boards on the pasta fillatas are an invaluable resource for you. In the meantime, welcome to the forum!
p.s. ceebee60, huh? Navy perchance?
Hi yurself and thanks NewCheemomma!
I'm not using a kit, just trying recipes off the net. Surfing landed me here, so hopefully I'll struggle less! :)
No Navy in my background, CB are my initials.
Take care....