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Made mozzarella last night following Ideas In Food recipe pretty much to the "t". Only difference aside from kneading time, was we were unable to get the milk down to 50F for the initial step, so tossed the lipase and citric acid in when the milk was around 70F. Curd came out wonderful, texture was great, taste awesome. I stored it in whey as per the suggestion in the book, then this morning when I checked on them and lifted them out of the whey it was almost as if the cheese was melting in my hand (it seemed to rub off on my hand like melted ice cream). Could a cause of this possibly be kneading that was not vigorous enough? I was pretty gentle with that stage.
Edited by ChefBoyarG - 4/23/13 at 6:38am