Experiment #6 – Mozzarella: Failure

The weekend was a horror show from a Mozzarella making perspective.  One mistake led to another until the cheese could no longer be identified as a cheese.  Using the TA61 starter culture, I left the milk to curd far more than the recipe suggested and the water bath for the ripening and curding was a lot warmer than the 48oC it should have been.  I didn’t even have the heart to take a picture of what the ‘end result’ turned out to be.  The quoting on ‘end result’ is the fact that it literally went down the drain with the water.

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