282055 Tue Dec 27 13:59:58 -0800 2005 1 31 Home Cooking 0 1502082 I have been making freshh mozarella from curds for about a year and have been very satisfied with the results. However, on occasion the final product is not as moist and delicate as I would like. Instead it may be hard or even rubbery. Does anyone know of any tricks or even just a better way of making fresh mozz? I usually heat the water to about 165 degrees before pouring it over the chopped curds. I give it about 3-4 minutes and then strecht it till its gets shinny. Then I shape it and submerge it into ice water. Thanks! Tue Dec 27 13:59:58 -0800 2005 0 Rich J 1 1502091 Here is what I do: -Break up the curd in little pieces in a large pot/bowl -Pour 184-186 degree water over the curd. Mix for a minute or so. -Drain into a collander and place back into the pot/bowl. -Pour more of the hot water over the curd and mix until it comes together. -With a both hands or one hand a large wooden spoon, stretch the curd. -DO NOT OVER STRETCH-OVER STRETCHING=TOUGHNESS. Tue Dec 27 14:24:50 -0800 2005 1502082 0 Mike