PoorMusician Posted January 15, 2013 Share Posted January 15, 2013 So I tried a batch of mozzarella today and it failed spectacularly! It's almost all whey - very little curd at all. I don't have any more rennet to try again, but I don't want to waste all this milk. What can I do? It's got the citric acid mixed in, is that gonna keep me from using it for something else. P.S. I don't want to just drink it. Quote Link to comment
The WE2's Posted January 15, 2013 Share Posted January 15, 2013 Use vinegar instead of the rennet... Quote Link to comment
Sarah Posted January 15, 2013 Share Posted January 15, 2013 (edited) Do a google for 'silabub'. I think that is the English name. Today, you rarely see any, but in yesteryear it was common to curdle milks using vinegar (or yeasts)(or alcohol) and drink that. These new yogurts, like Danactive (spelling?) use a yeast to do the semi curdle. Mother used to make it, and throw the failed waste to the hogs. Sarah of the Librum Edited January 15, 2013 by Sarah Quote Link to comment
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