Hi,
When I am making cultured, fresh mozzarella, I am able to stretch the mozz pretty well when I pull the two ends away from each other; however, when I try to stretch it under its own weight, it moves very slowly and seems a little stiff (pH around 5.2). I wouldn't have thought much about this except one time the mozz was incredibly soft and stretched under its own weight very fast and effortlessly (it would have dropped to the floor in a second if I let it). I'm not sure what I did this time, but does anyone have any idea why my usual mozz does not get so soft that it easily stretches under its own weight and what I could do to recreate the time that it did?
Thanks!
