Well...the cheese is tasty but it didn't make proper curds.

[Lucinda]

So I have a mozarella flavored ricotta like substance. :rofl:

I added the lipase and evidently didn't get the rennet adjustment correct. The instructions were vague as to what "more rennet" meant. Trial and error I guess.

It's a very tasty mess tho. :)

[The empressof all]

1. Did you use the kit?

My first attempt came out like silly putty...In fact I swear I still have a piece hold up in a back tooth somewhere. My family gave me the :eyes: but now they love cheese day at our house. Give it another try...

[Lucinda]

3. Mine didn't form properly because I didnt adjust the rennet enough with the lipase addition

Was tasty tho :)

[Tab]

2. I got microcurds, but it still worked. I got actually mozz balls from it.

but you can't use any milk marked as "ultra-pastuerized". That would be most of your major manufacturers (Hood, etc.)

I used a more local brand, but still you have to check. I wanted to use Stonyfield Farm, which is only 5 miles from here, but even they ultra-pasturize their milk.

If it's ultra-pasturized, it won't work, and you'll end up with a ricotta-like substance.

[Lucinda]

4. The milk brand I used was fine. She says you have to adjust the rennet quanity if you add lipase

She was just vague about how much. :)

[hippywife]

5. I'm sure you'll get it next time.

And you know there will be a next time. ;)

[Lucinda]

6. I'm just trying to figure out how much extra rennet to add. The instructions

belong in the dictionary under the word "vague" :eyes:
And yep...there will be a next time...and
soon!

[sazemisery]

7. Are you using tablets or liquid rennet?

I find the results are better with the liquid rennet. I used lipase for the first time the last time I made mozzarella and mine was too stiff. It was the first time I used raw milk also and I think that is why I need to cut down on the amount of rennet. I like the taste the lipase gives it.