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