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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
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
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