Jersey milk
Yoghurt starter
Liquid rennet
Great curds, everything looked great.
Waiting on ph to drop so it will stretch.
Waiting.
Waiting.
Still won't stretch.
After 6 hours I put it in the fridge for overnight. Still no stretch in the morning.
What do I need to do to allow the acidifying to continue?
Matthew
I didn't give an exact play by play, of course.
Everything was kept at 95 initially, then after the curds healed we took it up to 115F
I keep my mozz curd at room temp overnight (usually about 12-16 hours) before attempting to stretch a small amount of curd in hot water (about 150 degrees Fahrenheit). That's as long as room temp means between 65-75 degrees.
Just need to wait Matthew!