Comments on: A few tips on making Mozzarella http://www.terminalverbosity.com/2009/11/04/a-few-tips-on-making-mozzarella/ I write, therefore I am Tue, 16 Mar 2010 23:44:42 -0600 http://wordpress.org/?v=2.9.2 hourly 1 By: Hatchet http://www.terminalverbosity.com/2009/11/04/a-few-tips-on-making-mozzarella/comment-page-1/#comment-684 Hatchet Fri, 06 Nov 2009 01:43:53 +0000 http://www.terminalverbosity.com/?p=588#comment-684 It made a really nice fromage blanc and french cream cheese. I do cook on med-low heat, since it scorches higher. Tomorrow, maybe. Whee! It made a really nice fromage blanc and french cream cheese. I do cook on med-low heat, since it scorches higher. Tomorrow, maybe. Whee!

]]> By: admin http://www.terminalverbosity.com/2009/11/04/a-few-tips-on-making-mozzarella/comment-page-1/#comment-682 admin Thu, 05 Nov 2009 17:54:15 +0000 http://www.terminalverbosity.com/?p=588#comment-682 I do think the additional citric acid would help with the Longmont Dairy milk. I also think super-slow-heating will help, because I was having a lot of trouble with my curd holding together too. I've tried with both our raw milk and the Longmont Dairy milk in the past and they seem fairly similar in terms of making cheese. Let me know how it goes! I do think the additional citric acid would help with the Longmont Dairy milk. I also think super-slow-heating will help, because I was having a lot of trouble with my curd holding together too. I’ve tried with both our raw milk and the Longmont Dairy milk in the past and they seem fairly similar in terms of making cheese. Let me know how it goes!

]]> By: Hatchet http://www.terminalverbosity.com/2009/11/04/a-few-tips-on-making-mozzarella/comment-page-1/#comment-681 Hatchet Thu, 05 Nov 2009 17:44:36 +0000 http://www.terminalverbosity.com/?p=588#comment-681 Oooh! I've been trying (and failing) at the mozzarella, too. I get my milk from Longmont Dairy, so now I'm wondering if the additional citric acid would help me as well? Last time, I had a good curd and then I think I nuked it too hard in the microwave. I think my MW is stronger than the one they used when they wrote the book. Turned my mozza to ricotta. So far, I've had the best luck with cream cheese, buttermilk, sour cream, yogurt and kefir. All very, very nice. Oh and fromage blanc! This weekend, I'll try mozza again! Thanks for the tips! Oooh! I’ve been trying (and failing) at the mozzarella, too. I get my milk from Longmont Dairy, so now I’m wondering if the additional citric acid would help me as well? Last time, I had a good curd and then I think I nuked it too hard in the microwave. I think my MW is stronger than the one they used when they wrote the book. Turned my mozza to ricotta.

So far, I’ve had the best luck with cream cheese, buttermilk, sour cream, yogurt and kefir. All very, very nice. Oh and fromage blanc! This weekend, I’ll try mozza again! Thanks for the tips!

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