Hi I am hoping someone here can help me!
No matter what I try, when I make cheese the curds don't separate from the whey--it looks like ricotta. BUT if I continue with teh recipe, and strain out the whey through a cheesecloth, I DO actually get mozzarella cheese that is just fine.
I know that the typical culprit is ultrapasteurized milk; but I am using milk that is pasteurized at 145F (I checked with they local dairy) (I tried with other milks that were regularly pasteurized and got the same results).
Also, I think that the cheese would not work out in the end if it were actually a problem with the milk. So I feel like something else must be the problem.
I have allowed the milk to sit for longer; this doesn't help; I've tried to dissolve the rennet longer, this doesn't help, and I have made sure I hvae not overstirred by only stirring for 30 seconds. I use bottled water that I bought at whole foods (though this was no different in result than using tap water, which is what I did the first time). I've tried using more rennet than recommended (3/8 a tablet rather than 1/4 a tablet) as I read somewhere that this could help.
I am very frustrated. While I do get a good result, I want to figure out why the curt is not setting as it should. I'd love to try other cheeses but don't want to so until I figure this out.
I read that some bottled water could be chlorinated, and am wondering if that could be the issue. However, I read that chlorine renders the rennet ineffective, so I would imagine that if this were the case my cheese would not turn out either. Is this a possibility? Is there anything else I should do?
Thanks, happy 4th.