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. http://www.barefootkitchenwitch.com/t...
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.