317222 Sun Aug 13 18:29:07 -0700 2006 2 31 Home Cooking 0 1805306 I have been playing with Ricki Carrol's 30 minute mozzarella www.cheesemaking.com 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? Sun Aug 13 18:29:07 -0700 2006 23785 MTaylor 1 1805335 Try a different brand of milk- and make sure it's not ultra-pasteurized. I took a class with Ricki and she stressed that different brands of milk yield vastly different results. Sun Aug 13 18:57:08 -0700 2006 1805306 10027 Chris VR 1 1805434 Great, thanks. Sun Aug 13 20:36:10 -0700 2006 1805306 23785 MTaylor