DIY Mozzarella: NYC milks?
After four failed batches of mozzarella cheese at home, attempts with different water, adding calcium chloride, etc... no dice. I've not used UHT milks, and Ronnybrook used to go so far as to insist that they're low-heat pasteurized. But I'm not getting anything that looks like decent, cuttable curd (and yes, I'm heating only to 88-90, stirring in rennet for only 30 sec, and waiting 10 for curd formation). While I wait for new rennet to arrive, my main question: anyone in NYC recently make some mozz, and what brand of milk did you use?