Mozzarella 5

4L 2% milk

Cacl 1.25ml in 1/3cup water

MA4002

Veg Rennet 1/3 tsp in 1/3cup water

Start temp 32c cook to 39c no less then 30 min.

1030--preheat milk.

1112--PH 6.39 34.5c

1120 33.4c added CaCl diluted in 1/3 cup water.

1130 32.9c PH6.45 added culture.

1200 31.0c PH6.42 added rennet with whisk.

1220 32.6c PH6.38

1240 32.2c PH6.17

1300 32.0c PH6.24 milk solidifying.

1400 30.3c PH6.12 cut curds.

1430 33.3c PH5.89 whey, PH5.91 curds

1500 35.1c PH5.67 Whey

1515 39.5c PH5.56 Whey

1530 41.6c PH5.38 Whey

1600 32.4c PH5.22 Whey

1615 place curds in hot water (79c) Stir.

1700 Not looking good, did look like it was working, some was becoming stringy, then they dissolved.

I drained the whole works in a cheese cloth over night, and in the morning put the brick in the fridge. It does feel like it has hardened, I will try again tomorrow to reheat and see if I can stretch it.

Feb 13

Ok, got back to it. Decided to try something new, heat it up in a non stick pan :), and it worked, requested it with spatula and my hand. Placed in whey and sprinkled rock salt on top.

Successes !!! finally.