Below is a cheese pH guide from Jim Wallace of cheesemaking.com.
This came in very useful! Thanks again for sharing
So I decided to try again with mozzarella, but I wanted to aim for a pizza one again to see how my last attempt could be improved. I bought some soya yoghurt with live cultures and used it to make a batch of yoghurt from our own milk, then used some of that as the culture for the mozzarella (the ones I bought still haven't arrived!)
I guess that culture was much more lively than expected, or I used too much, because there was a point where I was meant to wait 2 hours, but I was keeping an eye on it and my mind on this chart. About 20 mins in I started thinking maybe... so I did the stretch test and the curds were already stretchy! I stretched the whole lot then in hot whey and everything else went exactly according to what was meant to happen, so I'm pretty excited about it now!
Halving the recipe still made a decent amount, and it says to age for 10 days but I don't think I can wait that long, so will probably try half on Friday (pizza night) and half the following week to see if I can notice a difference.