Congrats glad it worked for u. Thanks! for the info

Friday 7-March 14L raw milk i transformed it to one BIG mozzarella ball , i stretch it and work it on piece, it was so fun , 3 pounds or so of melted mozzarella , i enjoyed working it ...  i wish i had pictures or video for u guys, but it looked like the attached picture (this pic from internet, i tried to work it as this picture and i managed) , very funny… it was heavy as it stretched by its own weight

LOL, im looking forward to my 4L left over to make mozzarella this week end

it is really fun, just let it develop to the correct acidity

Have to borrow that ladies PH meter and play with it.

no just give it good time, and do not rush to working it out, test piece of curds every 20mins, until u get from long easy stretching

first stage , it will not stretch pH over 5.4
then it will start stretch but not so much between pH 5.3 to 5.2
then it will stretch more and more 5.2 to 5.0
then it start to not stretch and become brittle bellow pH 5.0

Hmm, will try today.

see this, which explain the way it start….

small curd should stretch like this