today i decided to make mozzarella with my girls. a gallon of milk, a teaspoon and a half of citric acid (dissolved), heat to 90º, add rennet (dissolved), stir, then wait for the curds.
well, curds have formed... ish. they are slightly curdy, but not hard enough to cut. it has been about 2 hours. wah.
i researched if it was ok to add more rennet, "they" said no.
but i wonder if i bring it up to 110º, if the curds would form enough then to cut it?
thanks for any help!