The Stracchino cheese was firmer in texture than I was trying for. The man in the video said to add a few drops of rennet to water and then put it into the mixture and stir, but I thought maybe I didn't add enough rennet because I was using more raw milk and more half & half than was called for. I then added more drops of the vegetable rennet to a little bit of water and added that to the mixture. That is when I saw the mixture curdle too fast. The man said in the video that the Stracchino cheese will curdle when in the oven with the light on, but I was skeptical about mine since I had used a little over 3 quarts of raw milk, 3 cups of half & half and more plain yogurt than was called for. If I make an attempt at this cheese again I will adjust the amount of vegetable rennet I try.
This is what the cheese looked like last night at 11:00 PM and this morning. I tasted a slice last night and it tasted okay, but I waited until it aged more this morning to do a melt taste to taste it again. I melted the cheese in the microwave for 15 seconds. The cheese did melt well and was creamy when microwaved. It tastes much better this morning and I was really surprised that all the sea salt that I added and soaked the cheese in for one hour didn't really make this attempt at the cheese really salty. When I tasted the salty brine that the cheese was sitting in it was really salty. For my tastes the cheese has the right amount of salt in the end cheese.
I weighed the piece of cheese last evening and it weighed 1 lb 5.2 ounces. The receipt is in the photos to show about what I paid to make this cheese. I do have a little less than 1 quart of the raw milk left to drink and also do have a fair amount of the plain yogurt leftover to eat. I didn't drain the cheese more when I put it into the refrigerator, because my attempt was already firmer than I was trying for. At least to me the cheese I made tastes like a good mozzarella.
I would like to make an attempt at the focaccia de recco tomorrow at market, but I am not sure if the dough can be cold fermented overnight and still act the same.