Hi everyone hoping you can help. I am making cows milk mozzarella and it seems that when I am cooking it say on a pizza it doesn't have the elasticity it should have and is just breaking up but not stretching. When I am making it there is a great stretch but after brining and packaging it is not stretcy. Any suggestions or ideas would be great.
Thanks
Annette
Is the milk raw full fat? Lower fat mozzarella dries out too fast by itself so if that's what your making try spraying the cheese with vegetable oil before baking so the water doesn't evaporated while baking.
The milk is raw full fat milk.
Maybe you did not hit the correct PH level when you pulled it?
Which culture are you using to make it?