After 3 earlier attempts I finally got a good stretch and some really good Mozz
. What I learned was it doesn't take a lot of work but does takes patience to make a pulled curd cheese. I've used pH targets before with only fair results and this one was done using the stretch-test periodically and waiting... and waiting. Even though the curd was kept at 100F during acidification it still took 4.5 hrs. to get a good stretch. I used Pav's recipe and liked his rather laid-back approach to the stirring regime. Pav's recipe
is here. I've included the make log and pictures as attachments, but did insert a few selected pictures. For awhile I've been using a 8" deep full-size for all my makes, be they 1 or 6 gal. For this mozzerella the big pan worked good because I'm able to tilt the pan to drain the curd slab while keeping it warm.