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.