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I am far from an expert, but my guess would be to much rennet... When I made my first mozzerella, I was cutting the recipie in half and somehow forgot to half the rennet... My cheese (sliced not grated) did not melt much at all, it tasted good and browned, but did not melt or get strechy...

Thanks! I just wanted to get opinions from people who have experience on if it is a major issue I should worry about. Sounds like I just need to be careful and use common sense... I have made fromage blanc once and mozzeralla twice now, and it is so weird to me that I can acturally make...

I feel confident of my milk supply. The farmer I get my milk from uses new, jugs for the milk (no reuse of containers). The milk has been collected the same morning I get it, and stays refridgerated except for the car trip home. Like always, though - caution. I am not a cheese maker but...

Hello! We just started playing with cheesemaking. We bought the book from New England Cheese Making and thier 30 miunte mozzerlla kit and a few cultures. So far no one has died and the cheese (Fromage Blanc and Mozz) has tasted like cheese so I am counting myself lucky! But I have a...

Here is a photo of my first try. It melted great on my pizza... http://csa-days.blogspot.com/2008/03/snow-and-food.html