Hello-
I've been making fresh mozzarella from curd purchased at my local deli. The cheese they make is wonderful. However, when I make it (and it tastes fine) the problem is the texture - rubbery and it "squeaks" when you chew on it.
I first break up the curds in warm water. Then i drain it and add salt. Then I add very hot water and work the curd until it reaches what I think is the proper constency and then I form it.
What am I doing wrong?