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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. 5 years ago.

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    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.

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