After a few failures I decide to try the hybrid method that appears in the Caldwell's book. Everything went fine , I got the curd to stretch and everything seems to be fine. I was able to make a few good looking mozzarella balls. I tried to use the mozzarella today on a pizza and although it did melt, there wasnt any stretch and the look was like mozzarella mush after a few minutes. Any idea why this could happen.
Did you salt the curds? If not, it may have continued to acidify, past the point where it melts/stretches.
Yes, I salted the curds this why I was so surprised.
Come to think of it the successful mozz's I've made did melt and tasted great but didn't have a lot of "legs" though. Next time will test for a "melt-stretch".