Have tried 2 mozarella, 1 lb batches, using the recipe from Home Cheese Making. Both have been unsatisfactory. Both from different brands of milk, store bought stuff that I have used with other cheeses with good success.
The curds start forming prior to reaching the 100 105 F temp. They are more solid than what the recipe states (like thick yogurt).
Have followed the microwave instructions to the letter, but the cheese will not stretch. It just pulls apart. Resulting cheese is more solid that I would consider for a Mozzarella to be?
Should I cut the amount of citric acid, or rennet?
Thanks much,
Duane