· James Torr · Personal  · 1 min read

It's not picture perfect: a little rough, but that may just be my folding technique. The texture felt decent, proper stretchy. For lack of decent mozzarella available commercially, I figured I'd give it a go. Technique, I used mostly @frenchguycooking's recipe. As usual, I'm always surprised how little yield there is with milk products.

It's not picture perfect: a little rough, but that may just be my folding technique.

It’s not picture perfect: a little rough, but that may just be my folding technique. The texture felt decent, proper stretchy. For lack of decent mozzarella available commercially, I figured I’d give it a go.

Technique, I used mostly @frenchguycooking’s recipe. As usual, I’m always surprised how little yield there is with milk products. For a test batch, this is fine, but next time I’ll grab 4 litres.

Process is roughly: add citric acid, warm to 32C, add rennet, stir, hold for 45m, cut into cubes, heat to 43C and hold for 5m, strain, add warm water, strain, add 85C water and fold.

https://cookrr.jamestorr.com/recipe/3a42e624-5cc2-4445-991c-db22dba69f2c/view

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