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Failed cheese...well sort of
#1 · September 25, 2001, 4:23 pm
Posted by: dhaley <dhaley@...>
I've been making mozzarella cheese for several years now and every once in
awhile I end up with a failed batch. Lately, they are all coming out the
same way and not like they used too. I make the microwave mozzarella and
the curds are good and squeaky before I nuke them. Then they just turn to
sort of mush. The cheese does mix and become one mass but it's softer and
squishy instead of being kneadable like regular mozzarella. My rennet is
over a year old and I'm wondering if it's a rennet problem. I'd talked the
gal at Hoeggers about it and she told me to just double the rennet. That
worked for awhile and I got a nice firm Mozzarella but now I'm back to mush.
Do you think it's the rennet or am I missing something?...Deanna P.S. the
resulting cheese is still very useable and mixes nicely into a batch of
pasta but is definitely not grateable.
awhile I end up with a failed batch. Lately, they are all coming out the
same way and not like they used too. I make the microwave mozzarella and
the curds are good and squeaky before I nuke them. Then they just turn to
sort of mush. The cheese does mix and become one mass but it's softer and
squishy instead of being kneadable like regular mozzarella. My rennet is
over a year old and I'm wondering if it's a rennet problem. I'd talked the
gal at Hoeggers about it and she told me to just double the rennet. That
worked for awhile and I got a nice firm Mozzarella but now I'm back to mush.
Do you think it's the rennet or am I missing something?...Deanna P.S. the
resulting cheese is still very useable and mixes nicely into a batch of
pasta but is definitely not grateable.