What are some tips for getting the right curds for 30 Minute Mozzarella?
Once you have added rennet to your milk, let it set, undisturbed, for 5 minutes.Check it to see if it makes a ‘clean break’ when you stick your finger into it.If it has not set, put the top back on your pot and wait another 5 or 10 minutes. At this point, your milk should look like thick custard.When lifted with a spoon, it will hold its shape somewhat.It will break quite easily like a very soft pudding. Sometimes, if the milk is marginal, it looks like cottage cheese floating in the pot.If so, heat it to 110F, take it off the burner, cover it and let it set for 5 minutes.Note:Your thermometer is in the whey, so you are actually measuring the temperature of the whey.If you can drain your curds (without cheesecloth) there is a good chance you will get Mozzarella, no matter how “different” your curds look.Proceed to the microwave or water bath step. If it doesn’t form any kind of curd, let it set for another 10 minutes.If there is still no curd, feed it to your pets or add herbs and salt
