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Apr 13, 2012 10:59 AM

Homemade Mozzarella Help!!

I am making my second attempt at homemade mozzarella. And something has gone horribly, horribly wrong. I am hoping someone can help me salvage it!

So I followed the directions of this recipe/blog which was kinda of confusing to start.

I added the citric acid at 55 degrees, but it never curdled. I kept heating to the 90 degrees and it had kind of started to curdle, so I added the rennet. Then kept heating and nothing was happening, so I found somewhere else that I should have added more citric acid, so then I added another 1/2 tsp. Now see I should not have done that, but what is done is done.

Anyway, now I have a mass of almost grainy, stringy, cheesecake substance. But I don't think the curds and whey completely separated and I had no chance of cutting anything because it immediately became the ball.

Please help?

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