FREE SHIPPING | Orders over $200* |
Share
Sign Up for Exclusive News + Offers
Hoegger Online Shopping Cart - Inside Your Cart

Lovely rubber ball cheese

Home The Forums Cheese Making Forum Problems and Answers Lovely rubber ball cheese

This topic contains 0 replies, has 1 voice, and was last updated by  MimiN. 4 years, 10 months ago.

Viewing 1 post (of 1 total)
  • Author
    Posts
  • #14311

    MimiN.
    Member

    So I am 15 gallons into learning to make home-made mozz. I get great curd, white semi firm beautiful green-yellow whey. When I heat treat the curd I get one of two things, even from the same curd! One is a beautiful strtchy shiney cheese ball that will not hold its shape. Tastes fantastic but will not hold a “ball” shape, it just runs out over the plate even after the cold water bath. If I reheat it and restretch it, it just seems to get softer and softer.

    The other half will turn into a plate of Dry crumbled cheese curds that will not melt, or pull together into cheese. They just get tinier and tiner and eventually evaporate or get hard.

    What am I doing wrong?? I cut your recipe in half … exactly… for 1 gallon of milk.

Viewing 1 post (of 1 total)

You must be logged in to reply to this topic.