Dropping pH on curd that is already frozen

[stevehollx]

I had a lackluster attempt to make mozz from a culture recently.  The curd didn't stretch at 140F internal temp, so I think the pH of the curd didn't drop all the way to the desired 6.2.

I have 3 balls of curd from the same batch which I didn't attempt to stretch stored in the freezer.  Is there a way that I can get the pH on these curds to continue to drop once I thaw them?  If I hold them in a waterbath at 100F during/after thawing, will the pH continue to drop?

[margaretsmall]

What have you got to lose? seems likely that the spell in the freezer would have killed the culture, but try it out on one of the snowballs. Let us know what happened.
Margaret