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  • How to Make Great Fresh Mozzarella Cheese

    I used raw fresh milk from the nearby farm. I DID not pasteurized it! I got it up to 55F before putting citric acid....then followed instructions. Instead of having SMOOTH top of curds, I got a lot of broken curds and lots of coagulated stringy, stretchy cheese before I cut the curds. I went through heating as instructed and got more of streetchy cheese, I just collected freely floating curds around and stuck it into stretchy cheese ball...., then picked the whole thing up and put it into the strainer, and started kneeding/stretching it and heating it in the pot of hot water (160F) to reheat instead of using microwave.I got me a hard, shiny all over, Mozzarella rubber ball!Where did I go wrong!

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