Itty Bitty Hooves

Any Experience with Mozzerella?

Okay–the cheese came out better today, but it’s still not quite right. I don’t remember ever having problems like this in the past. The main problem, and even though it worked today, it is still a ‘remenant’ of the problem, is that the whey remains really milky looking, not clearish grey. There’s too much solid left in the milk after the curd seperates. I just don’t know what I’m doing wrong. I think I’ll try again next time with double the rennet in the mix, but that shouldn’t be necessary. If you have ever had this happen to you, and figured out what the problem was, please make a comment and let me know what the solution was.