I had a lackluster attempt to make mozz from a culture recently. The curd didn't stretch at 140F internal temp, so I think the pH of the curd didn't drop all the way to the desired 6.2.
I have 3 balls of curd from the same batch which I didn't attempt to stretch stored in the freezer. Is there a way that I can get the pH on these curds to continue to drop once I thaw them? If I hold them in a waterbath at 100F during/after thawing, will the pH continue to drop?