I had another go at making mozzarella, with somewhat better results. I used more rennet - much more rennet - and the curds and whey immediately separated, not producing the tofu-like set that I was looking for. However, after I drained that and worked it, I did get a ball.
The ball kind-of settled into a patty, looking like a burger. It doesn't have a lot of flavor, as I really cut back on the salt (the version the day before was too salty). I probably needed to work it some more -- stretching -- to get a better texture, and if I let it cool floating in whey it will stay as a ball. Apparently if you let it cool in water, it turns out more rubbery.Saturday, September 24, 2016
Sep 23 - making mozz
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment