Share a little about the ingredients and techniques used to create this dish/item. Half-gallon homogenized whole milk (~3%), Citric Acid, Rennet, Salt. What are you most proud of? There are a few balls in the batch where I got that nice, smooth, glossy mozzarella shine, and I think that's lovely. A few others turned out to have a more grainy texture, and are less shiny. What advice would you give someone starting this project? The turning point for me was definitely avoiding the chlorinated water. I wouldn't say the texture on this batch is perfect, but it's far better than getting a curd-formation failure like I had previously!
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