It wasnt the rennets fault 😂😂😂 You need to acidify the milk enough to get a stretch (either with citric acid to make it quicker or starter culture for a more traditional cheese). Adding too much rennet will make the cheese bitter.
I just love you so much 💟 I don't even watch the show, I found you on my RU-vid. The little chef thing made me listen 😊 maybe I'll start watching below deck 😮
The longer you cook, the less the "not so good" happens. Keep it up. Ive been cooking for 20 years and when I first started, I wasn't good, at all. Today, I just casually made really yummy homemade pho and it was a breeze and went with my own intuition. Bout to eat it now.
When I was little living in Germany, we made this all the time as a vanilla milk sugar light custard. It's so delicate. I always felt super fancy eating it.
Please never try canning anything! I don't want you to die. 😅 I've made different styles of cheese using just milk, lemon juice or vinegar, and salt before. You should be able to get a bit of a stretch even without rennet. In this case, I think you should have used more lemon.
😂😂 You reading the recipe makes me feel like I'm not alone. I'd be saying the same things, like who has citric acid? Wait, maybe apple cider vinegar LOL cause that's what I have in the pantry.
