ru: (food)
[personal profile] ru
The verdict on the cheese:

It's DEFINITELY cheese, so that's at least a starting place! The texture seems like it works, but the taste is...not quite mozzarella. It's extremely mild, and I realized after a few nibbles that it tasted amazingly like Babybel cheese.

I'm not entirely sure what to do to make it more mozzarella-tasting. I'm thinking a fattier milk, definitely, like 2% or whole. I think adding more salt will help too. I used a coarse sea salt, and using a finer sea salt might up the salt content. I also think I need to give the cheese one more drain before sprinkling the salt on and beginning the stretching.

Hopefully next week I'll be able to initiate cheese mark II. <3

(no subject)

Date: 2012-10-10 01:42 am (UTC)
From: [identity profile] teaandfailure.livejournal.com
I am SO. IMPRESSED.

(no subject)

Date: 2012-10-13 03:58 am (UTC)
From: [identity profile] peppermintberry.livejournal.com
*wriggles with delight* Thanks! I was kinda impressed too! I was seriously not expecting to end up with cheese until I realized the rennet was WORKING and I was actually getting curds! <3

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