Mozzarella

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tropics

Epic Pitmaster
Original poster
OTBS Member
★ Lifetime Premier ★
Jun 25, 2014
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Attleboro,Ma
Made my first fresh Mozzarella



Heated the milk to 85* and added the citric acid.



Continued heating to 100* added the rennet



Here I missed a step and I shut the burner off. Let it rest for 10min. then removed the curds



Strained into a colander



Finished pick wife didn't want to take any more pics. so no shots of needing the cheese.



It is good



Thanks for looking
 
Last edited:
Hey Congrats, Tropics, looks great  I smoked my last ones, still waiting

gary
 
Nice Job, Richie!!!
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I love that snack tray!!!
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Bear
 
Hey I forgot one thing   My Bad  ----    
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Gary
 
Thanks Gary and John.

Gary if I had not seen your post I don't think I would have even tried this.

Thanks again
 
Thanks, makes my fell good when I can inspire someone

gary
 
Hey Foam and Bear55,  It's real easy, takes me about a hour start to finish, And it's good

Gary
 
One thing I need to add is,  When you are near the end kneading and stretching add your salt, It does need some salt.

Gary
 
I need to take my smoked Mozz. out tomorrow and try it   been three weeks

Gary
 
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