I made up some mozzarella last week with separated milk, but it turned out pale yellow (lemon coloured) and not as well flavoured.
Now what I'm thinking is that we take too much cream from the milk when separating so anyone separating milk to make cheese approx how much cream do you get per 7 litres? We're getting about 600ml and 'very' thick.
Trevor I know you don't do the separation but any chance you could ask your neighbour who does the milking?
Anyone with any idea?