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30 minute Mozzarella

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I have been playing with Ricki Carrol's 30 minute mozzarella

www.cheesemaking.com

and have been having some difficulty getting my cheese to stretch properly. I have gotten a good clean curd and have been microwaing to get the interal temp up to 135F. I read over her FAQ and tried some of her suggestions, but still could not get the proper stretch.

Anyone else out there have any suggestions to get the proper stretch?

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  1. Try a different brand of milk- and make sure it's not ultra-pasteurized. I took a class with Ricki and she stressed that different brands of milk yield vastly different results.

    1. Great, thanks.