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.