I recently tried making four batches of mozzarella, all of which turned out like a rubber band. The first three times around I used a one-hour recipe, but tried less rennet and a longer setting time for the curds the last time around. After that too turned out rubb(er)ish I was too dispirited to waste another gallon of milk.
Are there any classic pitfalls here? - too hot whey when stretching and folding - overworking the curds when straining them - overworking the melted curds - too much citric acid or rennet
Does either of the above (or something else) jump out at anyone as the more obvious perpetrator? From reading online I feel like the consensus seems to be that usually rubbery mozz is caused by overworking it during stretching/folding, but I thought I was being so careful the last time around.
Greatly appreciate any pointers, thanks