I thought this was easy???

Cheese, Kim Chee, and other fermented or pickled foods.

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I thought this was easy???

Postby eddiefebuary » Sat Nov 05, 2005 5:24 pm

I have wanted to make some cheese for awhile now so I bought a starter kit to make (what I thought was an easy cheese) mozzarella.

I followed the direction and tried to drain off the excess whey but it never seemed to fully seperate and no matter how much I tried to drain and knead, all I ever got was a soupy mess that I finally discarded.

The instructions stated to let it set 3 to 5 minutes after the initial heating before I cut it into 1 inch squares. I cut it and did see the clear yellow whey be begin to seperate and I ladled it into a microwavable bowl but even at that point it seemed too soupy. Did I not let it set long enough or is there something else I'm missing here?
eddiefebuary
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Postby eddiefebuary » Mon Nov 07, 2005 2:27 am

Oh well. Never mind. :roll:
eddiefebuary
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Postby Brewhockey » Mon Nov 07, 2005 12:06 pm

When you cut the curd, did you get a clean cut? If not, you cut it too soon. I use the bulb of my dairy thermometer and push it into the curd. If the dull bulb makes a clean break in the curd, I figure it's ready to cut.
Tom

I'd rather be a bad example than a horrible warning.
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Postby eddiefebuary » Mon Nov 07, 2005 3:52 pm

Thanks, I probably didn't let it set long enough.
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