Mozzarella, Direct Acidification - Adding Time To Recipe To Increase Acidity?

[lfrj]

I'm ready to try Mozzeralla again, but am wondering if I can use the 30 min. mozz recipe (which requires the introduction of citric acid or vinegar), but let the curds sit for 24 to achieve a better acidity level? My first two attempts were failure - am told because I did not achieve a good acidity level, which would be assisted with more time. I achieved a clean break, but was never able to get any stretch at all.

Using fresh, unpasteurized goat milk by the way.
Thanks in advance.

LF

 

[Sailor Con Queso]

No. There will be little or no starter bacteria to develop more acid. Adding more time to the "30 Minute" version doesn't help. You should do the cultured version and forget about the quick Mozz. Much better flavor and texture. And the recipe is actually more forgiving.