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The whey should not be milky. If it is, sounds like you are not getting a clean break. If you didn't put the wrong amount of rennet, you either need to look for another milk supplier or maybe you didn't get the milk to the right temp. If you need more help, visit my website. http://www.mozzarellacheeserecipes.com
I love this recipe and have used it many times. I also like to make mozzarella using cultures. <a href="http://www.mozzarellacheeserecipes.com/how-to-make-mozzarella-cheese">Click Here</a> toy see my recipe.
I have used this recipe many times,it's definitely the way to go if you are trying to make mozzarella quick. I also make mozzarella cheese using cultures, it takes much longer that 2 hours, but in my opinion, it has more flavor. View my websites www.mozzarellacheeserecipes.com if you are interested.
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