r/u_Key-Spend-2846

I've been afraid of making mozzarella because everything I watched and read made it look like it could take forever to get it down to the right ph so that it will stretch. And the stretching has to be done in 180° water therefore gloves are needed and it's still hot to handle. And you need to keep it warm while it acidifies. But today was the day to try it. It took about 4 hours for the curd mass to get there but it finally stretched. This was from 1/2 gal of milk using TA60 culture and the weight is 9.5 oz. I will make a caprese salad with this little guy.