After a few failures I decide to try the hybrid method that appears in the Caldwell's book. Everything went fine , I got the curd to stretch and everything seems to be fine. I was able to make a few good looking mozzarella balls. I tried to use the mozzarella today on a pizza and although it did melt, there wasnt any stretch and the look was like mozzarella mush after a few minutes. Any idea why this could happen.