Yesterday I had my first go at mozzarella using this recipe. Unfortunately the curds wouldn’t set. I believe it’s due to using tap water which is chlorinated and this stops the rennet from working.
If there is anything I cannot abide it is waste!
So what did I do?
Well I tried to scoop as much curd as I could out without too much whey but it was very small dots of curd. With this I tried to continue the heating and stretching part of the recipe with slight success. I ended up with a lumpy ball of what I have called Notzarella! It is bumpy and rough outside but almost smooth inside and it does hold together. Plus it tastes right. I put this in a container with some whey, served a bit with crackers last night and this morning sliced it on my morning toast and egg.
I look forward to the next step in my cheese making journey which will be another go at mozzarella with tank water for the rennet and a hard cheese. In case you missed the recipe I made a soft white cheese last week.