mosquitocontrol
Well-Known Member
I got the mozzerella kit from AHS and tried my first batch a few weeks ago. The curd separated but was more the consistency of ricotta and I had to strain it in cheese cloth overnight to get any solid type of cheese. I know its not optimal, but I used Whole Foods 365 milk with calcium chloride which I saw worked for others on the forum.
One question I have, is what part should I be measuring the temperature from when heating? It seems the curd insulates itself and stays at a much lower temperature then the surrounding liquid. I heated until the absolute center of the 'curd' hit temperature. Should I be measuring the surrounding liquid temperature instead? The instructions regarding this part weren't very clear.
One question I have, is what part should I be measuring the temperature from when heating? It seems the curd insulates itself and stays at a much lower temperature then the surrounding liquid. I heated until the absolute center of the 'curd' hit temperature. Should I be measuring the surrounding liquid temperature instead? The instructions regarding this part weren't very clear.