3rd try results-Mozzarella

[Corina]

Hello, I have been reading here for a few month and  in the meantime I have been experimenting with some cheese.
So ,after two caerphilly and a gouda, I made three Mozzarella's.
First, excellent, in taste and consistence, but lacking a bit of the streching texture, the cords.
Second, too mushy, I know why, I was afraid not to work it too much and mabe after cutting too little mixing.
Third, great taste, too strong, or dry.
Here I do not know why.
Please, explain to me why it was too dry, not creamy and aerated. Thank you .

I have to mention that all of them have been after MRS KK two days mozzarella recipe.

[DeejayDebi]

Dry is often from over cooked curds. As the curds strink from cooking it squeezes out all the whey amking it dry and crumbly. Not sure what you mean by tastes great but too strong?

[Corina]

By too strong I mean the fiber is too strong. But the taste is as it should be, sweet, milky, a little sour in the end, and it stretches great when warming.
Mabe I worked it too much at stretching??