This mozzarella madness has got to stop

I've spent hours getting the curd right... only to have it turn hard as a rock. The recipe says stretch it in hot water, but mine just tears apart. I'm using whole milk and citric acid like everyone says, but it's not working. Maybe I'm just cursed with cheese.

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3 Comments

grant6406mo ago

Ever think your milk might be too dry? I had a ricotta phase where every batch came out like sweet paste, turned out the problem was staring at me from the fridge the whole time. Gave up and bought a ball from the store, then spent an hour just admiring how it stretched. What's the weirdest kitchen fail you've had that made you appreciate the store-bought version?

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gavin8166mo ago

Totally get that "admiring the stretch" thing! I once tried caramelized onions for 3 hours and got charcoal. Now I just buy the jar.

2

diana_moore755mo ago

Sweet paste ricotta sounds rough, I mean how do you even fix that? Was it just super old milk or something else going on?

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