Sailor
I was reading in cheese problem solved page 321 that a quicker ph drop removes more calcium into the whey and gives a better stretch .
Now I understand that everything in good measure and more is not always better , and with all the failures of mozza on this forum , if I am going to error on a side slow or fast , then for my first mozza I wias thinking of error on the side of fast ph drop.
Do you have an opinion on this ? I certainly value your thoughts as you make cheese about 320 times more per year than I do.