Well, because I can't leave well enough alone, I've decided to try mozz with only ascorbic acid. So far so good but at 2 hours in, the stretch is not what it should be - too much resistance. With the same amount of C. Acid I generally am able to stretch at exactly 1 hour in.
Thought I would let it sit and ripen trying every hour or so to see if the acid comes in for a nice stretch, but though I would ask if anyone has successfully made a good mozz with only ascorbic acid before or is this going to be a case of' curiosity killed the cheese'?
-Dedicated.......
