Failed Mozzarella using culture .. Help!

[Bernardsmith]

I have tried without success to make Mozzarella using kefir to culture the cheese and drop the pH to about 5.2 but I have not had any success with this. How critical is the temperature at which I add the kefir (should it be about 50F)? I have added citric acid in tandem with the kefir but what seems to happen is that the milk curdles and the curds don't set - they tend to break up however gently I stir them.  Making Mozzarella using only citric acid works fine.. but what is the cause of the incredibly fragile curds? Thanks

[Sailor Con Queso]

50F??? Most cultures are not active at temps that low. You need to re-examine your recipe. Use active yogurt instead of Kefir. Do NOT mix techniques with culture & citric acid.

[Bernardsmith]

When I add the culture it is at 90 F but I see all the recipes for adding citric acid suggest that the CA be added at 50F so I was wondering if the higher temperature was causing the problem. But what is the cause of the poorly coagulated curds? Is it because I added the CA with the kefir?   

[John@PC]

Making Mozzarella using only citric acid works fine...

I've made a lot of Ricotta with CA only but not Mozz .   Can you link or describe the recipe in a bit more detail to help us figure this out? 

[Sailor Con Queso]

When I add the culture it is at 90 F but I see all the recipes for adding citric acid suggest that the CA be added at 50F so I was wondering if the higher temperature was causing the problem. But what is the cause of the poorly coagulated curds? Is it because I added the CA with the kefir?

WHY are you adding Kefir and Citric Acid???

[AnnDee]

50F??? Most cultures are not active at temps that low. You need to re-examine your recipe. Use active yogurt instead of Kefir. Do NOT mix techniques with culture & citric acid.

Exactly what I had in mind. I warm my milk to 90F when using kefir or meso, 95 when using thermo.