If you follow me on twitter, you may have had to endure my multiple tweets, complaining about my cheese-making failures. For a casual side project in school I decided to study how the mechanical properties of mozzarella change with different pH and longer stretching times. Unfortunately, it took me almost 4 gallons to milk before I could even make a control group of normal mozzarella. The results were fantastic, even though I forgot to add salt. If you’re ever interested in making mozzarella, I highly suggest Ricki’s Mozzarella Kit. I also have some helpful hints for you 🙂

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