I have been making freshh mozarella from curds for about a year and have been very satisfied with the results. However, on occasion the final product is not as moist and delicate as I would like. Instead it may be hard or even rubbery. Does anyone know of any tricks or even just a better way of making fresh mozz?
I usually heat the water to about 165 degrees before pouring it over the chopped curds. I give it about 3-4 minutes and then strecht it till its gets shinny. Then I shape it and submerge it into ice water.