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.