using pasteurized-homogenized milk from the grocery store. I added some buttermilk to put back the bacteria that had been taken out by the pasteurization, and I added calcium-chloride to compensate for the homogenization. But, no matter what I did I could not get enough curd to form to make any cheese.
But, I just used some milk that is near its date to start the process of making mozzarella. I warmed the milk and then added distilled vinegar. I got more curd out of a half-gallon of whole milk than I was able to get out of a gallon by using rennet. I wonder if I could put this curd through the cheddaring process?
But, I just used some milk that is near its date to start the process of making mozzarella. I warmed the milk and then added distilled vinegar. I got more curd out of a half-gallon of whole milk than I was able to get out of a gallon by using rennet. I wonder if I could put this curd through the cheddaring process?
