Honestly, it is soooo easy! Trust me on this one!
Homemade Mozzarella Cheese - Page 2
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I saw a recipe on the telly where they made it without the rennet. they used ''sour salt'' [citric acid] I believe it was on Mexico, one plate at a time..
thanx for the post and I am gonna do it soon.. Hemi.
Hemi - I use citric acid in mine, but it just doesn't firm up enough. Some people have a problem with rennet, but it is such a small amount it really doesn't bother me. If you try it with the citric acid by itself let us know how it works out!
I just thought I would mention it for the folks that it WOULD bother.. BUTT on second thought, We are all members of a forum that trades ''secrets''
on how to best prepare and smoke pieces of cow and pigs and so forth.The thought of useing that product to make a better product just makes
sense. Thanks for the fine post..
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Squirrel, you are a great teacher! If you were using the lipase, would it go in at the same time as the salt? thanks for taking the time to post such thorough and super quality information and instructions in everything you post. You rule! or should I say, Reign??
Now we're gonna see a squirrel "teacher"??
They're absolutely right about you Cheryl, but I want to see the squirrel with a mortar board hat on, and glasses, and a ruler in it's paw !
Take your time---I know you're busy!