I'm new to this forum, and new to cheese-making, so hi everyone!
I've tried finding the answer to my question elsewhere, but no luck - I hope I'm not repeating a question 15 people have already asked.
I tried my hand at mozzarella for the first time this week - two attempts, with two different recipes (the first time with the 'fast' citric acid method, the second time with Fankhauser's longer method). I got the exact same result both time: a pretty-looking ball of mozzarella, but hard and rubbery. It's still edible, but not especially tasty.
So, any idea about what I may be doing wrong? I read that mozzarella can become rubbery if it's knead for too long, but on my second attempt I was careful not to do that, and the result was the same.
(I also nuked it the first time, and tried the more traditional 'immersion in 55-60°C water' the second time - obviously, same rubbery result)
Thanks for your suggestions!