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Thanks again Ray!
Thanks Ray, It is an Emmental Swiss recipe. So you are saying that it should be ok aging at the 55 degree mark along with the 3 other cheese after heat up period?
Thanks Ray, It is an Emmental Swiss recipe. So you are saying that it should be in a cooler fridge before it warms up then it should be ok aging at the 55 degree mark along with the 3 other cheese?
Ray, thank you for the info.
Thanks T-cheese. I guess I’ll use Star-San for all but the counters and the wood. I use it when I’m making my wine. I like to rinse it too. Like you said, maybey there is someone out there that knows of a wood cleaner.
Hi Ray, How much additional citric acid should I try adding to my 30-minute mozzarella? Maybe just keep adding 1/2 tsp. at a time till it curdles or strings start to form? Do I need to mix it with 1 cup of water each addition? My recipe is from cultures for health. It says to add any citric acid before milk (into the pot). Add milk, heat to 90 degrees, take off heat, add rennet (stir 30 seconds), let sit 5 min, check curd, cut, slowly heat to 105 d, take off heat, stir 2-5 m, ladle curds to bowl, microwave 1 min, add salt, microwave 30 seconds (to about 160-170 degrees, then stretch the curd. I’ve not been able to get to stretch point yet. looks and tastes like ricotta cheese. Help! What type of PH meters should I look for ? I’m going to try using a test strip but it only measures whole #s, like 6,7,8 PH etc.Thanks.