Help... mozzerella won't stretch

[freetodream]

I'm a newbie here and have apparently failed at making mozzarella for the first time   Everything was going like it was supposed to until I heated a few pieces of curds (in 170 degree whey+salt) to see if they were ready to "work". They will melt but as I start to work them they kinda meld together but they get crumbly almost, not smooth and stretchy, and they just break apart if I try to stretch them. 

This wasn't the 30min recipe this was a regular long one although the recipe didn't have me test ph and now I'm reading that most of them do? It also didn't call for citric acid and I've seen that most of them do?  And I've also read the curds that don't stretch are usually an under acidification result is that correct? Any other causes I might think about?

And now I have this lump of curd that won't stretch in the fridge is it useable? Can I fix it somehow? Will "ageing" it overnight help?  It tastes pretty good the texture is just weird. Thanks for any suggestions I appreciate it.
Kjersti

[DeejayDebi]

Try heating it as a clump.  If you have a microwave that will work best if you don't put it in a cheese cloth and dip it into the whey until it begins to solidify. Knead the cheese while it's hot and reheat often until it strats to become a solid stretchy piece of cheese.

[MrsKK]

what did you do with your mozz?  The cultured recipe I use (not citric acid/30 minute mozz) recommends ageing overnight to acidify enough to stretch.  This should be done at room temperature, though, not leaving it in the fridge.

I hope you were able to figure it out.