Mozzarella

April 24

My second attempt. using proper culture this time.

4L 2% Dairyland

.5L 10% Dairyland

1/4tsp CaCl

1/4tsp Bio Rennet

Choozit Filata culture made the night before.

Temperature to maintain is 34C +-1C

09:15 32.5c mixed all except rennet.

09:30 33.7c water bath is 34.2c

10:15 33.0c added rennet. I mixed for about 6, 7 seconds and it already started to coagulate, so stopped right away.

10:45 32.7c took a chance, cut the curds may have ruined it by the curdling too fast, will see.

11:15 35.8c bring temp up to 42c in 15 min. Then hold a stir for 20 min.

12:10 Pour off the whey and wrap and let ripen for 3 hours.