Mozzarella cheese making

Professional, I'm having difficulty in stretching my curd for mozzarella. Its not stretching, please guide me

1. Food R&D Emeritus reply

   Technically, casein protein to uncoil and form.strands it needs heat treatment preferably in ionized water( salt solution). So mozzarella once the protein strands are established,…

2. Iyanuakande reply

   Thanks Roy for your contribution... I actually did that ionised whey water at about 87°c temperature for few minutes.... but yet not stretching

3. Food R&D Emeritus reply

   Its supposed to be kneaded after soaking in hot salt solution. Just like bread dough, once hydrated it needs to be kneaded to make it elastic ..

4. Iyanuakande reply

   Ok... I'll try to simulate a kneader

5. Food R&D Emeritus reply

   Do it while warm and the casein protein are still technically are in strands..

6. Michael Bryanton reply

   Have you checked the pH?

7. Iyanuakande reply

   The pH was 4.53

8. Michael Bryanton reply

   Could be too low. 5.2 5.4 would be optimal for stretching.