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Tried making homemade mozzarella today. Got cheese-flavored cottage cheese instead.
Followed this YouTube recipe step by step. Heated the milk, added rennet, everything looked fine. Then I tried to stretch it and it just crumbled into sad little curds. Tasted okay on crackers but definitely not the melty pizza cheese I wanted. How do you fix the stretch? Did I cook it too long?
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bennett.vera2mo ago
85% of mozzarella fails come from the curd temp when you try to stretch it. You gotta heat it to exactly 170-180F or the proteins won't align right. Try using a thermometer next time instead of guessing.
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sageadams2mo ago
Wait, so temp is that critical? I always figured it was more about the rennet or the milk quality. Guess I gotta pay closer attention to the thermometer next time instead of just winging it.
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