I'm surprised you use a full tsp of rennet. What rennet are you using and does it matter if it is lamb/calf rennet? I've been having some issues with things like mozzarella because there's virtually no recipes for using ewe milk and my curds keep being too firm from too much rennet. I even used only half the amount and it's still not really maleable.
I'm surprised you use a full tsp of rennet. What rennet are you using and does it matter if it is lamb/calf rennet? I've been having some issues with things like mozzarella because there's virtually no recipes for using ewe milk and my curds keep being too firm from too much rennet. I even used only half the amount and it's still not really maleable.