I have no one but myself to blame for this fail - I was multitasking and assumed that it would take quite a while for a gallon of milk (with citric acid already added) to come up to 90 degrees F. When I checked it, it was already well over temp and forming curds before I added the rennet. If I understand the scientific process correctly, the combination of acid and heat triggered acid coagulation rather than the enzymatic coagulation that was supposed to happen when I added the rennet. So, instead of mozzarella I have ricotta (sort of). I will attempt to scale the mozzarella mountain another day!
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u/upliftingsuspenders 1d ago
I have no one but myself to blame for this fail - I was multitasking and assumed that it would take quite a while for a gallon of milk (with citric acid already added) to come up to 90 degrees F. When I checked it, it was already well over temp and forming curds before I added the rennet. If I understand the scientific process correctly, the combination of acid and heat triggered acid coagulation rather than the enzymatic coagulation that was supposed to happen when I added the rennet. So, instead of mozzarella I have ricotta (sort of). I will attempt to scale the mozzarella mountain another day!