@bebe@MaleGoddess yes you are welcome friend, i will be sure to prevent her from including any unnecessary carbs or meats so I can have it on fridays too
@madison
So I didn't know what it was, so I put 1/4 teaspoon of animal rennet and 1/4 tab of vegetable rennet.
I don't think I made mozzarella cheese. It had the consistency of provolone cheese. Kind of hard and kind of tough.
I have absolutely no idea what went wrong last time.
Oh, I also replicated my original recipe. First batch I didn't have a full gallon of milk, so I drank a tall glass of milk and added 8 oz of raw cream.
@tyler@madison
Well, like mads said, it depends on how much you work it too. Part of the process was dipping in in 175° water and folding it over itself. In that step moister is removed. I might have removed too much moisture because the first batch of mozzarella I made had a creamy flavor/texture to it, where this batch did not.
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