I have a question for the forum.
I tried making homemade mozzarella for the first time this past weekend and ran into a snag. Everything seemed to be going well till I was adding my cheese into the 170 degree salted water. Now as i understand it, after a short time in the water the cheese should be able to be "kneaded" and it begins to have an elastic quality to it. Mine stayed pretty "curd-y" and never became elastic. I tried heating it for longer time periods in the water and it never took on the elastic quality. It finally almost all melted away into the water which i know means i had it in there too long. Does anyone have any ideas as to why it might not have gone elastic? This was my first attempt at any kind of cheese making so i am sure that I messed something up along the way.