Why Is My Homemade Mozzarella Tough. The stretch is important to develop that unique texture and mouth-feel of mozzarella. My first attempt was probably my best.
We were told it would keep for a week but this morning I took a look and it has gone tough and hard like the mozzarella you buy in the supermarket. My first attempt at making cheese just failed miserably. Why is my homemade mozzarellabocconicini tough rubbery.
Hmmm it must have been the microwaving of the curd said I.
2 add calcium chloride rennet each individually diluted in 14 cup cool water stir in let set for 1 hr till firm curd forms. We were cautioned if we handled it too much this would happen. Heating the milk and adding food grade citric acid to the milk help reduce the pH level to between 52 - 54 which is what you want when making mozzarella cheese. My first attempt was probably my best.
