I have tried my hand at culture based Mozzarella and Provolone and have had a problem with reaching the correct PH level. I can only get to 5.7 and it won't move from there, stretches about 1/4 inch (5mm)then breaks, How do I get the PH lower,acidity higher, so I can get the correct stretch?
I am using store bought pasteurised , homogenised whole milk and a YC-380 Thermophilic DVS culture at 1/8 tsp to 10ltrs of milk(about 2.5 gal)
Any suggestions