Comments on: How to Make Fresh Mozzarella Like Giuseppe in 30 minutes http://locallemons.com/local_lemons/2009/05/how-to-make-fresh-mozzarella-like-giuseppe.html A food blog: all-natural recipes from the bounty of the East Bay. Sun, 05 Sep 2010 15:10:35 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Dave Thomas http://locallemons.com/local_lemons/2009/05/how-to-make-fresh-mozzarella-like-giuseppe.html/comment-page-1#comment-6012 Dave Thomas Mon, 17 May 2010 23:50:51 +0000 http://allisonandalejandro2009.com/?p=12#comment-6012 I tried this for the first time today. With the recommended quantities of citric acid and rennet(halved for 1/2 gallon milk), the curds did not form properly. Began stirring in the citric acid at 85 degrees then the rennet at 95 and let sit. Very little curd action. So, I reheated and added more of both. Curds formed nicely then. Seemed to go well after that, but the texture was dry and crumbly. Any suggestions? Thanks, Dave I tried this for the first time today. With the recommended quantities of citric acid and rennet(halved for 1/2 gallon milk), the curds did not form properly. Began stirring in the citric acid at 85 degrees then the rennet at 95 and let sit. Very little curd action. So, I reheated and added more of both. Curds formed nicely then. Seemed to go well after that, but the texture was dry and crumbly. Any suggestions? Thanks, Dave

]]> By: lenny http://locallemons.com/local_lemons/2009/05/how-to-make-fresh-mozzarella-like-giuseppe.html/comment-page-1#comment-5621 lenny Sat, 03 Apr 2010 23:15:56 +0000 http://allisonandalejandro2009.com/?p=12#comment-5621 i just made a couple batches of mozzarella with this recipe and it's absolutely delicious. love your blog.. keep up the beautiful photos and wonderful writing. thanks. i just made a couple batches of mozzarella with this recipe and it’s absolutely delicious. love your blog.. keep up the beautiful photos and wonderful writing.

thanks.

]]> By: Allison Arevalo http://locallemons.com/local_lemons/2009/05/how-to-make-fresh-mozzarella-like-giuseppe.html/comment-page-1#comment-5514 Allison Arevalo Tue, 16 Mar 2010 17:15:12 +0000 http://allisonandalejandro2009.com/?p=12#comment-5514 Hi there! It is definitely hard to master, but getting the curds right is a big step. How long are you stretching it? Are you using a microwave or double boiler? If you're using a microwave, try a shorter time - maybe your microwave is too hot. Stretch it the least amount possible, and go from there. Try making smaller balls also instead of one big one. Hi there! It is definitely hard to master, but getting the curds right is a big step. How long are you stretching it? Are you using a microwave or double boiler? If you’re using a microwave, try a shorter time – maybe your microwave is too hot. Stretch it the least amount possible, and go from there. Try making smaller balls also instead of one big one.

]]> By: neomi http://locallemons.com/local_lemons/2009/05/how-to-make-fresh-mozzarella-like-giuseppe.html/comment-page-1#comment-5163 neomi Sun, 07 Feb 2010 04:17:34 +0000 http://allisonandalejandro2009.com/?p=12#comment-5163 I've tried this recipe twice and feel like a complete failure. I get the correct curds but not the final stretchy texture. I would say that my cheese is more like a rubber ball? The only thing that I'm doing differently is using liquid rennet (veg.) I've been mollified a bit by reading online that Mozz. is actually one of the harder cheeses to master but still feel sad that I can't do it! I’ve tried this recipe twice and feel like a complete failure. I get the correct curds but not the final stretchy texture. I would say that my cheese is more like a rubber ball? The only thing that I’m doing differently is using liquid rennet (veg.) I’ve been mollified a bit by reading online that Mozz. is actually one of the harder cheeses to master but still feel sad that I can’t do it!

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