Loved the roundup this week! In particular the guest room bakery was quite inspiring. There's so much you can do with a small space if you have the skill. I'm hoping to build up those skills and get back in the kitchen myself.
I tried Feng's recipe last week! And, sadly, I failed. In a chat with Feng, we think it was the cheese and (thankfully) not me. In that, the low-moisture mozzarella that I have access to is less "clean" than what she recommends. The method was super simple, however. I think the higher-moisture mozz I can get has fewer additives, so I might try that. Feng thinks it's worth a shot; the only change would be a smaller yield.
There's a recipe footnote that suggests that the ideal ingredient list is milk, rennet, citric acid (sometimes) and salt. The cheese I can get has a list of: Pasteurized milk, salt, calcium chloride, microbial enzyme, bacterial culture. What does your expertise lead you to believe is the culprit?
Or the milk! Is it ultra pasteurized? Or another sneaky trick I’ve found with milk manufacturers is pasteurizing it at super high but not quite high enough to have to call it UHT which also makes it unusable for cheesemaking. Only way to know is to contact the company.
Loved the roundup this week! In particular the guest room bakery was quite inspiring. There's so much you can do with a small space if you have the skill. I'm hoping to build up those skills and get back in the kitchen myself.
Yay! I think the tiny solo baker is my favorite kind (probably because it seems like the sort of jump I could actually make someday)
I tried Feng's recipe last week! And, sadly, I failed. In a chat with Feng, we think it was the cheese and (thankfully) not me. In that, the low-moisture mozzarella that I have access to is less "clean" than what she recommends. The method was super simple, however. I think the higher-moisture mozz I can get has fewer additives, so I might try that. Feng thinks it's worth a shot; the only change would be a smaller yield.
I wondered about that myself. I'm not sure how you could easily identify a "good" one, I guess it's just a question of trial and error
There's a recipe footnote that suggests that the ideal ingredient list is milk, rennet, citric acid (sometimes) and salt. The cheese I can get has a list of: Pasteurized milk, salt, calcium chloride, microbial enzyme, bacterial culture. What does your expertise lead you to believe is the culprit?
rennet = microbial enzyme, so maybe the CaCl2 and/or the lack of citric acid?
Or the milk! Is it ultra pasteurized? Or another sneaky trick I’ve found with milk manufacturers is pasteurizing it at super high but not quite high enough to have to call it UHT which also makes it unusable for cheesemaking. Only way to know is to contact the company.