A customer asked Help! My mozzarella cheese won’t stretch!
Jerri’s answer Acidity is the key for the stretch in mozzarella. Not enough or too much acid will result in hard curd floating or disintegrating in the water. The pH of your slab needs to be between 5.0 and 5.2 for it to stretch well when kneaded in hot water.
And the ripening of your slab is very dependent upon the weather. It can over-ripen in hot weather, or under-ripen in colder weather. One trick to standardize your mozzarella making year round is to ripen your slabs in the refrigerator for 16 hours.
Would you like to try making mozzarella the old fashioned way at home? Our REAL Italian Mozzarella Kit makes cheese with authentic Old World flavor. The mesophilic and thermophilic cheese cultures we use to make our mozzarella are imported directly from Italy.