So, I think this first batch of Caciocavallo may have been ruined. - TopicsExpress

So, I think this first batch of Caciocavallo may have been ruined. It all seemed to be going perfectly, until I got to the stage when it needed to be kept warm so the acids could continue to develop, for 5-6 hours. I thought putting a crock pot on warm, and having it suspended above the liquid would work, but I think it was running about 10-20 degrees too warm. Ive moved on to the next step of trying to heat and stretch the curds and theyve just gotten crumbly. Im a sad panda. I dont know if I should continue to try to work the curds, or figure out something to do with what Ive got now.

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