Looking for a bed-large scale Mozzarella recipe using cream and reconstituted powdered skim milk.
I'm looking to make a batch from 20lt of recon milk. Using rennet tablets and citric acid to lower the ph.
I can't seem to get the citric acid, rennet ratio right with the timing to get...
Could I have some input and advice on the quickest way how you all cost recipes/menus.
I think I am costing accurate, but it takes so long.... e.g trying to find out how many portions I get from the recipe ( takes ages to get it down to one portion of the recipe calls for more )and...