So i've taken it on me to make fresh mozzarella. I've read up on the task in some articles and with multiple recipes but for some reason I never succeed. The seperated curds always stay little crumbs ...
I have read recently that you can instead of using cultured developed in a lab you can get cultured buttermilk and use the cultures in that for your cheese making. I'm just wondering how effective ...
I'm wondering if anyone can explain to me the need of calcium chloride when making cheese from milk that is homogenized / UHT. If someone could explain the culinary science to me I would greatly ...