The recipe was for Parmesian from Ricki Carol's book. I did not test the acidity. I did, h.owever, run an errand after adding the rennet. I was gone about 45 min. instead of 30 min. It sat a little big longer than it should have.
I made a batch of 30-min. mozzarella tonight. It, too, did not turn out right. I followed the directions, doubling it, but not doubling the rennet which was double strength. It started out looking like it should and stretching correctly and then after I dipped it in the whey that I was making Ricotta from it started falling apart (that whey was the whey from the "flopped" parmesian...hmmmmmm. Anyway, it quit stretching like taffy and it got shiny. It started sticking to my gloves and wouldn't form a ball...just a glob. I decided to put it in the refrigerator and leave it alone. I did add salt to it. It tastes very good, but it's soft. My kids think it's the best cheese yet.
Could the whey have been too acidic and caused my mozzarella to have been soft and not stretch correctly?