Saturday, March 27, 2010
Curds and whey. This happens after you add the rennet. Once it is cut into cubes you heat it and stir it.
These are the curds after they are drained. At this point, when making mozzarella, you immerse the curds into the hot whey and stretch and knead them. Mine didn't get as stretchy as I wanted. According to the troubleshooting guide, either the whey wasn't hot enough or the curds not acidic enough.
Here the cheese is formed into loaves. I used some in a salad and it was quite tasty.
Today I am making French Cream Cheese. It has been sitting overnight and soon I'll drain it. It smells divine!