We always recommend following the recipe exactly the first few times so you become familiar with the process. Then, once you have mastered a particular cheese you can start making alterations.
In regards to timing, the cooking times and method would not change however you would have to watch your batch to make sure that it doesn't get too hot as it is such a small amount of curd. It would also be quite difficult, for instance, to divide our rennet tablets into 1/8 as a recipe for Mozzarella calls for 1/4 tablet. To make sure there is no waste you can always make a full batch, divide your Mozzarella cheese in half and freeze it. Once you are ready to eat it again you just take it out of the freezer.
For cheeses like Parmesan if you were to half the recipe the drying process would turn it into a rock, not desirable.
It's also worth noting that all our recipes do make quite small cheeses so halving the recipe would, most of the time, not even be necessary.
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