New England Cheesemaking Vegetable Tablets Review

Loame es mi primera vez que las utilizo y quedo delicioso no tiene ningún sabor raro y es muy fácil y practica de utilizar.Trate de volver a comprar pero subieron el precio. 🥺 I really liked it, it's my first time using it, and it's delicious, it doesn't have any strange taste, and it's very easy and convenient to use. I tried to buy it again but now they increased the price.🥺

I bought it after reading all the reviews carefully. I'm a 56 year old Italian who made mozzarella with my grandmother and I'm familiar with the process. These tablets do NOT thicken the milk. I wasted 3 gallons of milk trying to get it to work. The first gallon I put in the recommended 1/4 tab. I'm done with slush. The second gallon I added 1/2 tab. I ended up with a slightly harder slush. The 3rd gallon, and believe me I should have stopped after 2 gallons, was no better than the 2nd gallon…

The queso fresco was perfect! I made a gallon of whole milk, got it hot but not boiling, and removed it from the stove, and with a ladle I took some hot milk and dissolved half a tablet, then added it to the rest, stirred and left. This for 30 minutes and then I did the same with the other half of the pill because it didn't have much effect on the first half I gave previously and when I did I mixed it up a bit and left it for another 15 minutes. and it was ready to drip through the cheesecloth…

It was amazing! Last night I made mozzarella out of it for the first time in my life. I followed a very simple recipe, mixing 1 cup of citric acid solution (1 cup of warm water plus 1 1/2 teaspoons of citric acid) with 1 gallon of milk and heating the mixture to 90 degrees. I added 1/2 rennet tablet to 1/4 cup cold water and made sure it dissolved. After the milk and citric acid mixture reached 90 degrees, I removed it from the heat and added rennet. Then I covered the pot and let it sit for 30