I'm getting demotivated from making mozz. I used 1 gallon non homogenized milk from whole foods, 1/4 tab of rennet, 1 1/2 teaspoon of citic acid bought from cheesemaking.com. I slowly heated the milk to 90. At around 50 degree Fahrenheit, I added the Citric acid. After the temp hit 90, I removed it from the stove, added the rennet and mixed it for no more than 30 seconds. I let it sit for 15-20 minutes, I cut the curds and noticed they were softer than what I've seen in the pictures so I mixed it very slowly while heating to 105. Then I removed it from the stove and stirred it very softly for 2-3 mintues. I then drained the curds in the strainer after taking out of the pot. I put the curds on high for 1 minute in the microwave and I was able to take out more whey. After draining the whey, I put the curds in the microwave for another 30 seconds, and bam, the cheese started to feel like cottage cheese, the whey that came out was milky white. I think that is ok. I didn't know what to do so I microwaved it for 30 more seconds and that didn't help....please help me, I really want to learn how to do this but apparently looking at youtube videos, recipes, I still can't do it. Also, it doesn't help that there are different methods. I believe my method for the most part is the right way to do it. Please advise.
- Wes :(