Hello- I am just beginning my dabbling with home-cheese making and have attempted making fresh mozzarella twice now.  I live at 7500ft and am having some issues with the cheese that i’m wondering if the altitude may have something to do with.  Has anyone made cheese at high altitudes before?  What i am noticing is the curds by the end when i am suppose to be stretching the cheese become very granular and then tough.  I have read that this can also come from and pasteurised milk that has reached to high of a temp?  i have now tried 2 different milks the latter with better results, but still not great. i’m thinking times and even temps might need an adjustment up here just like almost all baking and some cooking recipes need…. any ideas? thanks

Did u add CaCL to the pas milk?

if yes, i guess it is related to the correct pH (acidity) when stretching, wait and test small partion in half hour interveal, until u reach it

what kind of starter u r using ?