I made the "microwave" mozarella and it turned out well. I compared it with some "string" cheese that we had on hand - mostly for the grandchildren's enjoyment.
I found that my mozeralla was bland in comparison though to the storebought. The storebought had more of a fuller, cheesier flavor in comparison. Also my mozarella was a bit more chewey than the storebought variety. I think I might know how to solve that but how can I get my mozarella not to be so bland tasting - it is almost tasteless in comparison.
The storebought is just plain, unflavored mozarella cheese.
Tim, Did you add lipase to it. We make the microwave kind and I like lipase in it because it gives it more flavor. However my wife likes it plain, so that's the way it usually gets made. :/ :lol
i currently have the mild lipase, and when i use it, DH says it "very good this time." when i don't, he says nothing or its "ok". i wonder tho, we like it, has anyone used a stronger flavored lipase? is there such stuff? or is a little of a good thing the best way? thanks.
No I didn't use lipase - I will order some for next time. Although OK - it is just too tasteless. And no, I didn't use Christy's recipe - I used Rikki's off of New England Cheese website. Will try Christy's next time though - thanks for the tip.
If you store lipase in the refrigerator it will last over a year.
Lipase is an enzyme and FD is a culture so even though they both add flavor they don't taste the same.
Christy
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