Mozzarella

Page 85

| Course Type: Condiments

(1 review)

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This was not a total disaster - I got cheese, it just was not the cheese I wanted. Everything was great until the second microwaving in Step 4. After I took it out (the second time) it was plastic-y. Eventually I got more of a string cheese than a mozzarella. It seemed "done" after the first microwave heating and I probably should have just gone ahead with the kneading and stretching at that point, or perhaps just a shorter heating the second time. I was a little suspicious of this recipe because of the 2 one minute zaps in the micro (online recipes called for only 1), also this recipe calls for calcium chloride and most others do not (in fact according to one recipe it states specifically to not use it). I really wanted to stick with the recipe since I was very excited about this book and was hoping this would be my "gateway cheese" to many of Ashley's other recipes. On the bright side - the ricotta I made with the whey was excellent!

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