30 minute Mozzarella
I have been playing with Ricki Carrol's 30 minute mozzarella
and have been having some difficulty getting my cheese to stretch properly. I have gotten a good clean curd and have been microwaing to get the interal temp up to 135F. I read over her FAQ and tried some of her suggestions, but still could not get the proper stretch.
Anyone else out there have any suggestions to get the proper stretch?