Lucinda
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Wed Apr-01-09 04:59 PM
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Well...the cheese is tasty but it didn't make proper curds. |
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So I have a mozarella flavored ricotta like substance. :rofl:
I added the lipase and evidently didn't get the rennet adjustment correct. The instructions were vague as to what "more rennet" meant. Trial and error I guess.
It's a very tasty mess tho. :)
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The empressof all
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Wed Apr-01-09 05:30 PM
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My first attempt came out like silly putty...In fact I swear I still have a piece hold up in a back tooth somewhere. My family gave me the :eyes: but now they love cheese day at our house. Give it another try...
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Lucinda
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Wed Apr-01-09 07:26 PM
Response to Reply #1 |
3. Mine didn't form properly because I didnt adjust the rennet enough with the lipase addition |
Tab
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Wed Apr-01-09 05:36 PM
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2. I got microcurds, but it still worked. I got actually mozz balls from it. |
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but you can't use any milk marked as "ultra-pastuerized". That would be most of your major manufacturers (Hood, etc.)
I used a more local brand, but still you have to check. I wanted to use Stonyfield Farm, which is only 5 miles from here, but even they ultra-pasturize their milk.
If it's ultra-pasturized, it won't work, and you'll end up with a ricotta-like substance.
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Lucinda
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Wed Apr-01-09 07:27 PM
Response to Reply #2 |
4. The milk brand I used was fine. She says you have to adjust the rennet quanity if you add lipase |
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She was just vague about how much. :)
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hippywife
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Wed Apr-01-09 08:24 PM
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5. I'm sure you'll get it next time. |
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And you know there will be a next time. ;)
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Lucinda
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Thu Apr-02-09 01:53 AM
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6. I'm just trying to figure out how much extra rennet to add. The instructions |
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belong in the dictionary under the word "vague" :eyes: And yep...there will be a next time...and soon!
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sazemisery
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Thu Apr-02-09 06:18 AM
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7. Are you using tablets or liquid rennet? |
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Edited on Thu Apr-02-09 06:19 AM by sazemisery
I find the results are better with the liquid rennet. I used lipase for the first time the last time I made mozzarella and mine was too stiff. It was the first time I used raw milk also and I think that is why I need to cut down on the amount of rennet. I like the taste the lipase gives it.
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DU
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Thu May 02nd 2024, 12:48 AM
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