String Cheese (NOT) - Batch 14

I set out to make some string cheese to bring to a mini-reunion lunch. But, I waited until the last minute and didn't have milk. I ran to PDQ and bought Kemp's Vitamin D whole milk that was dated Aug 7, 2011. I reread all of the instructions to make sure that I didn't forget anything.

9:05 am ~ Added 1 Gal Kemp's Vitamin D milk and a cup of water with 1 and 1/2 T of citric acid dissolved in it. Turned heat to medium-high.

9:12 am ~ Milk was at 90. Turn off heat and add rennet while stirring slowly in up and down motion for 30 seconds. Cover pot.

9:17 am ~ Check curd. It was not firm at all, but was forming.

9:20 am ~ Check curd. Better, but not great.

9:21 am ~ Cut curd in small cubes (3/8"). Maybe, this was too small. Reheat to 110 degrees while stirring slowly.

9:26 am ~ Take off burner, continue to stir for 5 minutes.

9:31 am ~ Pour off whey into other pot. (Lot of small curd pieces had to be strained with cheesecloth) and whey was not as clear as other times. Pour off the rest of the whey.

Heat whey bath to 180 degrees and place 1/4 of curd ball in bath. Fold until stretchy then let T stretch this part of the curd. I heated and stretched the remaining 3/4 of the curd myself and then cut into similar length pieces.

10:10 am ~ Done. All in all, this batch was a disappointment. The cheese was not stringy and the strips broke or were too soft. It was a little salty and edible if you like bland mozzarella and didn't mind a soft almost crumbly texture.

I brought it to mini-reunion, but we all enjoyed the Sartori Montamore and Gruyere much more. That and our host's delicious spinach and goat cheese tart was excellent.

Thanks Irene, Lynn, Lynne, and T for the great food, friendship, and fun.