Fresh Mozzarella Recipe? Need sure fire recipe!
I have been experimenting with cheese this year and have had a couple successes with Mozzarella, but sometimes I end up with a bad batch that doesn't set.
I have rennet liquid, citric acid, and pasteurized cow milk at my disposal.
Does anyone have a SURE FIRE way to make this so I don't keep dumping milk down the sink?
Usually I have to use the grocery store stuff. I just found a raw milk source this week and have started a batch of feta. I'm using a cow/goat mix of raw milk. Cross your fingers for me.
Could it really be that UHT? I'm not sure the milks have been anything else but the same stuff from the grocery store...