I made traditional mozzarella two times now, using 2 gallons of milk, making 2 # of curd. Both times I have used 1# at the moment, and have frozen the other pound of curd. I am still trying to get the outcome to be softer like I want for caprese salad, rather than semi-firm for pizza. It seems my process needs more practice. However, I am happy to report that freezing the curd just before stretching works just fine. My sample size is 2, but in both cases, I would say the curd stretched out very nicely. We ate some tonight on pesto pizza and it was lovely!