- This topic has 2 replies, 1 voice, and was last updated 3 years, 2 months ago by Tom Moran.
- 05/03/2019 at 9:14 am #5526Des MendozaGuest
Am a newbie on here and i just did my first attempt at making mozarella but prior to this i have been watching a lot of YouTube videos. My mozarella didn’t stretch as much as what i have seen it can do but it did get to a smooth ball stage. Also its felt hard and not soft looking. I started off though with about 1 1/2 cup LESS than 1 gallon of raw milk and I inadvertently added water to my liquid rennet. Do you think these 2 are what caused my mozarella to fail. ThEY are still edible. Just not as soft as i have seen it on video. Is there anyway to salvage this problem as i still have some of the curds waiting to be melted.05/03/2019 at 9:27 am #5527Des MendozaGuest
When i say hard i meant “rubbery” 😫05/03/2019 at 9:49 pm #5528Tom MoranGuest
Des, I have made a lot of cheese and plenty of that attempts at mozzarella, but I still haven’t figured out the perfect combination of making it streach properly. Keep trying and make a post once you conquer it.