Itty Bitty Hooves

Playing With Cheese

Well wish me luck, I have a pot of mozzerella sitting again right now. I’m HOPING I figured out what I’ve been doing wrong. I think I killed the rennet by not using cold enough water to disolve it, and the ‘goaty’ taste could have been from using too much citric acid. I do know I threw in a ‘little extra’ citric acid because I wanted to be SURE the cheese would be stretchy. I guess I’ll have to quit that ‘adjusting’ things as I go — at least for a while. It’s hard though because I always cook like that. I tend to follow the directions as long as it suits me, and then change things to my liking. I forgot the first rule of ‘adjustment’ cooking though–always be completely comfortable, and sure of the recipe itself before you go playing with it.